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« silky smooth sexy sensuous custard {the next class} | Main | To benefit the Brentwood Agricultural Land Trust »

20 May 2005

Comments

Yes, butter! My sister worked for a chef who taught her the secret of mashed potatoes: "Add butter until they can no longer take any more."

Oh, Shuna --- tall shortbread? Sounds like Monty Python!
I do agree about the taste, the taste, the taste -- and the way real butter works. Never thought of my daddy as a "gourmet" until I grew up and remembered that he insisted on Jersey milk and butter, black Angus beef, salt and pepper on melon (think prosciutto, etc.) and -- well, Honey, he learned from those Southern folks who took their eating seriously. "Nothing pleases me more than a man who enjoys his vittles."

Q. What goes into restaurant food?
A. Butter and fingers.

The Clover news is excellent. Their ordinary unsalted butter is a fine product and not expensive; I've never tried Straus or the other premium butters because Clover suits my purposes (mostly baking--I sauté in olive oil) just fine.

I am a butterholic. I am powerless over Plugra. If there is a higher power, I imagine it must be buttery goodness.

Joe-- there are, in fact, many areas of French cookery where butter and cream are mounted into said sauce, liquid, starch until item stops receiving fat. butterfat is both a conveyor and mellower of flavor.

Kudzu-- a. I'm really glad you got my joke. often I am the only one who laughs at them. Your dad sounds amazing. I have a thing for southerners. they love food in a hearty sensual way that just can't be beat.

John-- although I love Clover too I would suggest that for a cake you try Strauss and cookies try the Irish butter. On baguette with salmon or radishes try one of those French butters and on pancakes whipped butter is fab. really we must never settle.

Amy--- Plugra is a bit oily for me although it makes a mean croissant and puff pastry. Really if you love that I would love to hear your opinion about the Irish butter. It's a long story about Ireland, rain, grass and cow fur but that butter is packed with butterfat and tastes like no other westernized butter.

thanks for your comments and for visiting!

shunafish

the butter choice in the US is so limited.
It saddens me. I love yellow really salty butters like welsh and cornish.
My mother always buys kerrygold for my Irish brother in law because he finds the butter we Brits eat too salty. It's funny that here in CA it is considered one of the more salty butters around. There he eats it precisely because it isn't so salty.
I recently got the most excellent butter I have tried in the US. It was a D'Isgny from the Made in France Warehous sale and it was wonderful. I am trying to find another source for it as the sales are so infrequent. Let me know if you se it anywhere! Good on toast, not sure about baking, except when i grew up we never baked anything with anything other than salted butter.

I am a West Indian who came to live in the UK i 1942. In my early days, we used to use a lot of Clover Quen cooking butter, and I find myself rememberfing its unique taste in stews, gravies, cakes etc. I have been tyrying to obtain some Clover Queen here in Glasgow without any success. Could someone advise me how best to acquire a quantity of this product over here/ I would be most grateful Thanks
Fred

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