missydarlin

but have you tried the bacon buttercrunch?

Steph3n

I am not sure why people like Lurpak so much, it is not very good and very costly. Give me some new zealand butter before Lurpak

uk1

President Slightly Salted

b1513

I just bought a new (for me) French butter at my local Wegman's called Elle & Vire. It's unsalted and very good. Used to buy Isigny Ste. Mere but this new butter is better IMO.

Bobette

bk3day

are you serious???

of course I have

While I do enjoy chocolate & bacon combos, IMO when it comes to Roni-Sue's I stll prefer the original (sans-bacon) buttercrunch.

I think the bacon gets kinda lost in her interpretation and impeded the "crack". Maybe, if she had used bacon bits on the outside instead of mixed-in, perhaps it would work better.

Bringing this back on-topic, I noticed that her buttercrunch ingredients list includes "cultured butter" .

So... next time I stop by, I plan to ask her which brand of butter she uses.

uk1

Obvious. "Cultured Butter" = "English Butter".

missydarlin

I learn something new on FT every day!
from wikipedia...

Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[3] Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria.

Scousie

Anchor is my favourite

RBH58

Tetsuya's truffle butter is insanely good. I have made it at home too though (from Tetsuya's recipe) and it was every bit as good.

bk3day

Well...the butter hunt continues

Last week I went to the annual Fancy Food Show in NYC and made a special point of seeking out the samples of butter.

I tried:

Jana (clean taste but little flavor)

a very good European style cultured butter from Wisconsin (can't recall it's name) but fwiw, they also supply Wegman's house brand butter -though that's an American style butter

Vermont cultured butter- very good and widely available in many supermarkets

Delitia buffalo milk butter (Italy) - very clean flavor- also scored some to take home ^

the best of the bunch was a Belgian butter with French sea salt. iirc, the brand was Chimay but I'm not positive.

This butter was OUTSTANDING and blew everything else away.

Sadly, no Bordier was to be had so I still have yet to try that one.

bk3day

Back again as the quest continues....

Still no Bordier or Pascal Beillevaire to be found here in NYC

However...ventured into Zabar's yesterday & saw several different butters (from Germany & Iceland or Norway maybe?) I hadn't come across in other local markets as well as these that caught my eye

Anchor Butter from New Zealand

Buerre Chimay (which may be the Belgian butter I've been looking for)

Le Gall : Le Moule Tradition Beurre DE Baratte Demi-Sel

fwi, the first two were around $3.50ish while the Le Gall was twice the price.

Given that I'm not currently thrilled with my butter choices at home (the salted Vermont cultured in the yellow paper roll) & a sweet butter I brought home from France (Sevre & Belle Beurre Doux Cru) I now regret not picking up something new. oh well guess I need to head back to the West Side or....Paris

So anyone try any new faves?

aster

Exactly my thoughts. I only buy butter that is made in NZ or Australia.

Rejuvenated

Any butter that isn't overly fatty is perfect for me. I'm an easy person when it comes to butter and don't really pay much attention to the butter brand name.

Steph3n

This is good, I have had it a couple times.

My local store right now is on a Irish/Welsh/Devonshire kick with their butters and most except lurpak or US brands seem to be from that general part of the world, which is not very much.

aster

Good point. Once per eclipse of the sun I'll check all the butters and similar spreads to see which ones have the least saturated fat, fat in general, etc.

Of course this usually leaves traditional butter out of the equation.