Okay. You win. Meme butter is supreme

[Anonymous No.17295075]

Why does it taste so much better than generic? Why is it softer at the same temperature? Why is it more yellow? Explain yourselves.

[Anonymous No.17295087]

it's softer because of the higher fat content.

Also, grass fed cows produce milk that tastes a bit different from grain fed cows.
Also, depends on the type of grass the cows are eating.

[Anonymous No.17295090]

No better than generic store brand. Quit yer trollin. Buy in bulk, freeze and have for years.

[Anonymous No.17295093]

>>17295075
It doesn't. You're just experiencing the placebo effect. You're gullible enough to think something tastes better or is higher quality just because it has a fancier-looking package and is slightly more expensive. Grass-fed butter has a slightly different color and that's the only difference.

[Anonymous No.17295099]

>>17295087
>it's softer because of the higher fat content.
the butter OP posted in the pic has the exact same fat content as regular butter. you can look it up to see for yourself.

>Also, grass fed cows produce milk that tastes a bit different from grain fed cows.
wrong. that's raw milk you're thinking of.

[Anonymous No.17295100]

>>17295075
I bought this butter once and it had this weird musty smell, almost like the smell of really old furniture. It had nice color and texture, but I couldn't get over that hint of old grandma furniture that it had.

[Anonymous No.17295102]

>>17295075
only americans think is some kind of holy grail

tastes like any other butter in europe

[Anonymous No.17295103]

>>17295099
>wrong. that's raw milk you're thinking of.
it's not wrong and you're retarded if you think grass fed and grain fed cows produce milk (cream, butter, etc) that tastes the same.

[Anonymous No.17295104]

>>17295087
actually a higher fat content would make it LESS soft. more water in the fat spreads makes it softer.

[Anonymous No.17295107]

You want the real redpill, anon? Fine.

Ireland. Specifically, Ireland's climate. Specifically specifically, west Ireland's climate. It has a bizarre thing where it takes the brunt of the Atlantic's bullshit weather and it creates what is essentially the garden of eden for grass to feed cows for butter. The cows that are raised there produce the best stuff. That's what it is.

[Anonymous No.17295110]

>>17295090
If you honestly think this, you're a moron

Generic store brand butters basically ALWAYS have a slightly rancid taste on the end of the flavor profile. Good butter doesn't, it's a much cleaner finish on the palate.

[Anonymous No.17295114]

>>17295093
Actually, I approached this heavily skeptical. I cook everything from scratch and prefer generic to allow me to deal with bulk ingredients. I considered this an experimental luxury, mostly for putting on toast.
>>17295100
Mine had 0% grandma odor. Perhaps the unsalted variety is different?

[Anonymous No.17295117]

>>17295099
>has the exact same fat content as regular butter
nope, regular american butter is 80% (land o lakes), Kerrygold is 82%

Land o lakes European style is 82% tho.

[Anonymous No.17295125]

>>17295102
Yes, but Americans are only offered the cheapest of slops, and the FDA will drone down our cows if we try to make our own. Austrian bread has the best smell and I can still imagine it. It's heaven.

[Anonymous No.17295130]

>>17295075
It's so creamy and delicious.

[Anonymous No.17295131]

>>17295117
vermont creamery butter from vermont, USA and president butter from france have 86% fat content. and both of those brands also taste better because they have cultures in them, which dipshit kerrygold butter does not have even though it's more expensive.

[Anonymous No.17295134]

>>17295131
lmao, don't pretend that's "standard" american butter you dumb faggot bastard.

I could also go to a local dairy and get higher butter fat % butter if I wanted, but the VAST majority of Americans buy generic store brand butter, or land o lakes.

Or worse, buy country crock bullshit.

[Anonymous No.17295141]

>>17295134
they are standard butter. just because your local stores don't have proper butter doesn't mean they aren't standard for everyone else who lives in developed areas.

[Anonymous No.17295146]

people thinking Kerrygold is better because it has a different color is peak dumb consumer thinking.

[Anonymous No.17295149]

>>17295141
Nigger just kill yourself.

I can guarantee 90% of the butter your local store sells is land o lakes, or the store brand.

Yes, they ALSO sell premium butters like president, vermont creamery, Kerrygold, etc. But to pretend that's the "regular" butter in America is just fucking retarded.

Just admit, you're wrong. 80% is the standard for American butter and it's what the vast majority of Americans are used to when they think of butter.


Also, I live in one of the wealthiest most developed suburbs in the entire nation, I'm not some flyover retard with walmart being my only shopping destination.

[Anonymous No.17295171]

>>17295131
I'll keep an eye out but there are serious shortages where I live. Most of the normal butter was gone which prompted me to try the meme butter.
>>17295134
>>17295141
I usually get walmart great value for comparison.
>>17295146
Which is why I mentioned the differences in appearance, texture, and taste. The stupid gold foil box means I can't burn/compost it so I'd prefer a less plasticey package.
>>17295149
>I can guarantee 90% of the butter your local store sells is land o lakes, or the store brand.
Yep. Except when there are shortages. Literally no deli meat in the entire store.
>Also, I live in one of the wealthiest most developed suburbs in the entire nation, I'm not some flyover retard with walmart being my only shopping destination.
Why don't you just go sit and spin.
t.flyover

[Anonymous No.17295173]

>>17295117
Both of those brands have 11g of fat per 1 tbsp serving which equals about 80% fat content for each. not sure where you're getting that 2% difference but even if that were true, 2% would not make any noticeable difference.

[Anonymous No.17295267]

>>17295075
>>17295171
>I'll keep an eye out but there are serious shortages
I feel you. I live in one the wealthiest and most agriculturally productive areas in California and therefore the world and even we get supply problems in stores. A good thing you can do is go to the website of your local grocery stores and search for things like "cultured butter" and look if they have any in their inventory.
And if you ever do see it in the stores, remember that butter can be frozen if you aren't planning on eating it within the next month or so.

>I usually get walmart great value for comparison.
I just looked it up to verify what >>17295173 said and it's true that Kerrygold does not have a higher fat content than even the Walmart Value brand.

Walmart brand butter: https://www.walmart.com/ip/Great-Value-Salted-Sweet-Cream-Butter-16-oz-4-Sticks/26954458
Kerrygold brand butter https://www.walmart.com/ip/Kerrygold-Salted-Pure-Irish-Butter-8-Oz-2-Sticks/193243827?athbdg=L1200

BUT I have just noticed that the Kerrygold unsalted butter has a higher fat content AND bacterial cultures (for added flavor) just like fancy French butter has.
https://www.walmart.com/ip/Kerrygold-Unsalted-Pure-Irish-Butter-8-Oz-2-Sticks/184789958

Still more expensive than other cultured fancy butters in my local stores but if you're already willing to spend extra on Kerrygold (kerrygold is more than TWICE the price of Walmart brand, jesus christ) then maybe reach for their unsalted brand in the silver packaging instead for a slightly better value (which I still don't think is worth it).

>Which is why I mentioned the differences in appearance, texture, and taste
I've tried kerrygold before and honestly it tasted the same as generic butters i've had. I think it's a trick of marketing and the different color from being grass-fed that makes people think it tastes better, but even if it really does taste better in your personal experience I don't think it's truly worth its extra price.

[Anonymous No.17295274]

>>17295075
If you think that’s good dairygold will shock you

[Anonymous No.17295330]

>grass fed butter treated as some kind of novelty
what the hell are you lot feeding cows over there?
t. bong

[Anonymous No.17295335]

>>17295274
Man, I had eggs fresh from an actual farm once and those were the best. The yolks were bright orange like the sun or a calendula instead of yellow. The shells were sturdy and took more than a light tap to crack. They were delicious. I made a casserole with some so my whole family could share those delicious eggs.

[Anonymous No.17295341]

>>17295330
Corn but mostly soy. You have no idea how good you have it.

[Anonymous No.17295356]

>>17295341
>Corn but mostly soy. You have no idea how good you have it.
do you not have grass over there? i guess there is one small advantage to being a bleak, shite and rainy island ...

[Anonymous No.17295358]

>>17295356
We do but our cows live in factory farms. All our meat and eggs come from factory farms. It's disgusting.

[Anonymous No.17295361]

>>17295358
>We do but our cows live in factory farms. All our meat and eggs come from factory farms. It's disgusting.
grim, i saw one of those feed lot things when I was in california with thousands of cattle
i presumed it was just a west coast thing

[Anonymous No.17295387]

>>17295361
It's everywhere, unfortunately. All the smaller producers are beholden to insane taxes and regulations that make existing unprofitable. Our largest meat producer is reportedly actually some sort of drug mule for our government to launder money. There is literally no way to fix it without a clean slate.

[Anonymous No.17295392]

>>17295341
So uh

what exactly is the matter with corn?

it is a plant

just like grass.

[Anonymous No.17295396]

>>17295392
Our corn is genetically modified, which I think is illegal in the EU?

[Anonymous No.17295404]

>>17295330
>>17295341
>>17295356
>>17295358
>>17295361
>>17295387
>>17295396
KEK

samefag poorfag european

[Anonymous No.17295405]

>>17295396
which is stupid since basically everything is genetically modified that we eat, a lot of it was just genetically modified over long periods of times by slowly selectively breeding, as opposed to a lot of modern genetic modification which is done by companies that specifically research and develop specific beneficial traits for certain crops.


I have a much bigger problem with the pesticides and herbicides used in the modern farming industry than I do with genetically modified crops.

[Anonymous No.17295408]

I’ll just leave this here.

[Anonymous No.17295411]

The Irish piss in the butter.

[Anonymous No.17295415]

>>17295396
you know broccoli is not a naturally occuring crop in nature right? humans created broccoli, the result of genetic modification and selective breeding. are you anti-broccoli too?

[Anonymous No.17295429]

>>17295415
I'm fine with selective breeding, but I'm not fine with weird genetic manipulation of our plants.

[Anonymous No.17295434]

>>17295341
>CORN AND SOY BAD

>>17295396
Typical anti-science brainlet thinking GMO foods are bad lol.

[Anonymous No.17295443]

>>17295404
uh, no

[Anonymous No.17295447]

>>17295341
>muh evil grain fed beef
Nah
>much factory farms
Have you considered not buying from them?
>muh smaller producers are fucked over
Holy fuck go back to your containment board.

[Anonymous No.17295461]

>>17295434
>Typical anti-science brainlet thinking GMO foods are bad lol.
So do you hate crop diversity? Do you like it when small farms are beholden to massive seed producers due to terminator seeds they can't save? Do you have prejudice against each locality cultivating what is most appropriate for their own climate, saving the seeds year after year?
Do you hate diversity or something?

[Anonymous No.17295658]

>>17295075
>not organic
bleargh

[Anonymous No.17295664]

>>17295429
Most genetic modification IS selective breeding, and even the kinds that aren't it's taking a trait obtained via selective breeding of ANOTHER plant, and then trying to integrate that trait into the new plant.

It's not like we're injecting radioactive material into these plants or some shit.

[Anonymous No.17295667]

>>17295664
GMO =! Selective breeding. These words have definitions and refer to altering a plant using different methods. Stop being disingenuous.

[Anonymous No.17295703]

>>17295667
fine, one has a faster reaction. there is no proof that gmo = bad

[Anonymous No.17295753]

>>17295703
See >>17295664 I want to maintain my agricultural heritage, not have it dictated to me by the same people that brought you the amazon warehouse collapse recently

[Anonymous No.17295766]

>>17295149
KEK get a load of this dumb reddit spacing faggot trying to sound smart. president is the cheapest nastiest shittiest export butter everyone knows that

[Anonymous No.17296077]

>>17295075
Anon, I switched a while ago. I just wanted butter that wasn't fucked with. USAnon here, and simply didn't want to feed my kids butter from our system, lol. I've been to the local dairy farm, toured it as a kid. Not a clean place, lol. And the cows were sick all the time. Did get to see how they take "pills", that was eye opening.

[Anonymous No.17296173]

>>17295267
>”fancy” butter is basically the same as generic brand butter from walmart
lol consoomers btfo

[Anonymous No.17296383]

>>17295075
this stuff is a hundred times better.

[Anonymous No.17296392]

>>17296383
if you like rancid butter than yes

[Anonymous No.17296394]

>>17295667

Yup, Controlled change in targeted specific genes - BAAAD.
Taking the seeds to your friendly neighbourhood nuclear plant and exposing them to the reactor's radiation so the genome is changed in god knows how many ways and then planting them and see what happens - GOOOD...

[Anonymous No.17296398]

>>17295075
do you guys not have this in your stores?

[Anonymous No.17296405]

>>17296392
well cultured butter is not rancid but it and other cultured butters taste so much better than regular butter I don't want to eat "normal" butter anymore.

[Anonymous No.17296407]

The virgin butter vs the Chad Butter-Flavored Shortening.

>tastes like butter. if you were to do a blind taste test you couldn't tell the difference
>100% fat as opposed to your pathetic 80% butter fat
>can be used to cook at high temperatures unlike butter which burns
>cheap, much cheaper than butter or ghee
>No trans fat whatsoever, while butter (like all animal fats) has small amounts of naturally occuring trans fat)
>shelf-stable; doesn't need to be refrigerated.

butter-flavored shortening/margarine wins this thread. hail to the king baby.

[Anonymous No.17296417]

>>17296383
I was disappointed by this. Kerrygold still mogs it.
Kerrygold also beats, from what I've tried, with rigorous tests:

>Challenge
>Vital Farms
>Danish Creamery (I do buy this one because it's quite cheap)
>Horizon
>Plugra (very close to Kerrygold in quality)
>Finlandia
>Lurpak
>any store brand shit

Perhaps I should give Lurpak and Finlandia another go, since I see them so highly rated around here. I will say, pic related wiped the floor with Kerrygold. I also haven't had Insigny, or Bordier, or other 'holy grails'.

[Anonymous No.17296428]

>>17296417
What exactly is your criteria for quality other than the highly subjective and easily suggestable taste? Or is it just a vague "uh it's just better idk."

[Anonymous No.17296439]

>>17296417

Out of the corners of my eyes i first saw that logo as a howling wolf.
Now I'm disappointed.

[Anonymous No.17296441]

>>17296417
another good cultured butter
Isigny SteMere Beurre D'isigny coarse salt butter.

[Anonymous No.17296444]

>>17295075
>>17295093
>>17295107
My dad designed this packaging and got the company off the ground. It's true that it's better because it's made from quality dairy farms in a very beautiful place in Ireland, but also it is 80% the marketing which causes people to think it's better. There are not a lot of alternatives in the US for real butter. The land of lakes shit is just cisco level fake ass garbage. You would probably get a similar product just by making butter from any real dairy. Someone should make a cheaper competitor, just use fancy fonts and decent equality ingredients and you're set.

[Anonymous No.17296457]

>>17296444
>The land of lakes shit is just cisco level fake ass garbage.
well that's a lie because that is literally real butter. What do you mean "fake ass shit." Are you saying that shit is literally not butter? How can they possibly fake that without getting into legal trouble?

[Anonymous No.17296478]

the tillamook butter is good, but its even more expensive than kerrygold here

you can also make your own butter if you like its not that difficult

[Anonymous No.17296504]

>>17296407
>soy
No.
>>17296439
It's a salt farm!

[Anonymous No.17296507]

>>17296457
It's the quality of the ingredients and the lifelessness of the manufacturing process. The more factory-like the making of food is, the less it is food and more like an array of edible chemicals.

[Anonymous No.17296510]

>>17296507
Forgot pic. From Land O Lakes factory

[Anonymous No.17296528]

The cows from the Kerrygold farms are treated as living things rather than money producing machines. Your body and soul know the difference.

[Anonymous No.17296533]

>>17296407

Yummy, diacetyl-fat slop

>No trans fat whatsoever, while butter (like all animal fats) has small amounts of naturally occuring trans fat)

WHich the human body is familiar with and expects and has been exposed to for thousands of years.

In terms of food content hysteria people have learned really NOTHING from cholesterol huh?
Now it's the trans-fats and sugar. Trans fats through the ages in smaller concentration have ALWAYS been a part of the human diet, it is clear that they are a natural part of it and as such certainly have positive effects. But when the margarine was invented the hydration suddenly created completely insane amounts of them - THOSE were bad. And again the pendulum has swung too far in the other direction. 0% Trans fat is BAD in your fat. But now trans fats in general are evil instead of just reducing them back to normal level. Why trust in a system and balance that has developed over thousands of years, noooo...

[Anonymous No.17296534]

>>17296504
why are virgins so afraid of soy? do they think listening to Joe Rogan counts as critical thinking and that soy will make them grow vaginas?

[Anonymous No.17296540]

>>17296507
>edible chemicals
Okay we're getting somewhere but you're still being vague. Mind telling the thread what those imaginary chemicals are?

[Anonymous No.17296566]

>>17296534
Is everyone who thinks like you illiterate? Soy is a monocrop and reduces out agricultural diversity. Grow something appropriate for your region. Have a culture.

[Anonymous No.17296571]

>>17296566
be that as it may, whenever you or anyone else says they hate soy without elaborating or saying why, to everyone else you look like one of those insecure men who think soy turns them into women.

[Anonymous No.17296572]

>>17296566
*our

[Anonymous No.17296579]

>>17296533
What's wrong with butter-flavored shortening then?

[Anonymous No.17296582]

>>17296528
>trusting a marketing video made by the company itself
lol

[Anonymous No.17296595]

>>17296534

Soy is an industrial plant. it was never used for human consumption except for soy sauce which is an extreme fermentation that is the only way to get rid of all those substances.
Soy has a whole army of substances to defend against hungry animals. For example those phytoestrogens, which are there as a mechanism to make the animals who eat it infertile so that they are no longer a danger.
Since hormones have effects at very low doses it is very naive to believe the modern extrudation can really remove all of it. HOwever, the oil is the least dangerous product of soy since the subtances are unsoluable in fat. So in this case it is fine.

[Anonymous No.17296604]

>>17296566
Yeah corn is my heritage you insensitive assholes. Attacking corn syrup is attacking my cultural heritage. That's a hate crime.

[Anonymous No.17296612]

>>17296540
Sorry I'm a bit drunk. It's not quite what I meant, but I'm sure the products are in fact chemically different. When you process foods, chains of carbohydrates and lipids get split up and are therefore digested differently, probably taste different too. Also the coloration and aromatic compounds are effected by the mixing and mashing of the machines. Though I was thinking less on a chemical level, more along the lines of this: food is supposed to be love. We are connected with the things we injest. On a chemical/scientific level, all we need are certain chemical compounds to survive. On a spiritual level, there is a karmic or whatever you want to call it relationship with the plants and animals we're consuming. If at any point those plants and animals are treated as chemical compounds rather than organic beings of God's creation, even after they are long dead, we are essentially absorbing into our bodies the nihilistic, antilife attitude of the modern world. Just as consuming media that is divorced from any divine or meaningful nature will decrease our happiness and turn us into more robotic and lifeless entities, so does consuming food that is not love turn us into loveless abominations of the industrial world. Eating foods that were made in good faith brings us one step closer to regaining our humanity.

[Anonymous No.17296616]

>>17296582
I've seen the actual farms. It is accurate.

[Anonymous No.17296638]

>>17296595
>it was never used for human consumption
wtf is tofu

[Anonymous No.17296646]

>>17295141
based new england resident
love me some vermont creamery and cabot cheddar. fuck tillamook and you west coast and flyover fucks

[Anonymous No.17296702]

>>17296604
GMO corn isn't. Go get some dent corn or flint corn and wash it down with mouthwash.

[Anonymous No.17296888]

>>17295075
It tastes better because it's grass-fed and not garbage-fed like american butter. It's softer because it has a higher fat content than american butter. It's more yellow because it's grass-fed just like how beef fat on cuts of meat more yellow when it's grass-fed.

[Anonymous No.17297039]

>>17296888
Europeans hate corn for some reason. Does corn not grow in Europe or something?

[Anonymous No.17297066]

>>17295075
I'm surprise it's the Irish butter that has caught on and not the French butter.

[Anonymous No.17297071]

the only reason to really buy grass fed is because it's better for you. you're basically eating what the animals ate if you consume any animal products, and american cows get a diet of corn and soy garbage. kerrygold is only 90% grass fed but it's affordable so still a good choice.

[Anonymous No.17297074]

it isnt kosher certified lolz

[Anonymous No.17297081]

>>17295090
What kind of poverty stricken idiot freezes butter? You should be ashamed

[Anonymous No.17297107]

>>17295099
>>Also, grass fed cows produce milk that tastes a bit different from grain fed cows.
>wrong. that's raw milk you're thinking of.
What do you think butter is made from? Ultra processed, pasteurized, homogenized 2%?

[Anonymous No.17297146]

redpill me on cultured butter. I'm a poorfag so I usually just buy generic brand when its cheap and freeze it, but lately even places like walmart are starting to carry cultured butters. Are they really that much better to justify paying a couple dollars more?

[Anonymous No.17297159]

>>17297146
Not *that* much better. The cultures just give extra flavor and that’s essentially it.

[Anonymous No.17297210]

I prefer cultured butter, but I only buy it when it's on sale.

[Anonymous No.17297228]

>>17295434
Corn and soy are bad. A lot of obesity is linked to their subsidization. GMOs designed to feed starving people is one thing. GMOs designed to withstand increased herbicides are bad. So are terminator seeds and the attempt to sue farmers for cross-pollination that never should have happened to begin with.
>muh science
Religious dogma isn't science literal retard. Human beings have a right to seek higher standards of living. Especially in their food supply. Anyone who disagrees with this should be drug behind a truck for a few miles.

[Anonymous No.17297232]

>>17295075
so what is the criteria for a good butter? i always stick to lurpak cause i got so used to its taste.

[Anonymous No.17297235]

>>17295075
That is good butter and I buy it whenever it goes on sale (though I get the silver label which is unsalted). Even better though is pic related - a very good aged cheddar, especially for the price.

[Anonymous No.17297240]

>>17297210
I've not tried Vermont Creamery's butter, but I do like their creme freche.

[Anonymous No.17297263]

>>17297240
Give it a try, I think you'll like it. The first time I noticed a difference between the store brand and more premium butters was the smell when I was melting it to scramble eggs. I don't really know how to describe it except that it was a more intense butter smell and smelled right (for lack of a better word)

[Anonymous No.17297284]

>>17297263
I'll try it sometime. Several of the butters mentioned itt are good (though the rolled butters are very expensive, Kerrygold is probably the best quality/price combination I've found). I recently tried Tillamook butter, they make great ice creams and cheeses I've enjoyed for years.

[Anonymous No.17297304]

>>17297284
I have two sticks of Tillamook left and I really like it so far. This was pretty good too. I think it's the higher percentage of butterfat that really makes the difference.

[Anonymous No.17297335]

>>17295075
Grass fed cattle get better protein and build better fat reserves then grain fed cattle. Grass fed cows also tpyically have better conditions than grain fed...

Happy Cow == Better Quality Products

[Anonymous No.17297346]

Another win for Ireland

[Anonymous No.17297450]

>>17297346

they've been winning ever since they invented irish women. their accents are so cute.

[Anonymous No.17297451]

>>17297304
If you get a chance to try their ice cream, it's very good imo. I remember trying Plugra a few years back and it was good but not a brand I've sought out since. The fancy French brand posted earlier >>17296417 was good quality but I didn't like that it was only available salted at least where I live.

[Anonymous No.17297465]

>>17295330
don't you feed other cows to your cows in bongwall?

[Anonymous No.17297703]

>>17297039
>Does corn not grow in Europe or something?
Where do you think corn came from

[Anonymous No.17297830]

>>17295075
Irishfag here

It's because it's just normal fucking butter, foreigners seem to think butter should be 50% chemicals and the cows should have been personally raised by a scientist/regulator in a controlled environment, fed with only HFCS

It's just butter made from normal cows in a healthy environment, with some salt. That's it.

[Anonymous No.17297987]

>>17297039
The other poster didn't say anything about corn, but many types of corn grow in Europe. Oat, rye, wheat, barley, spelt, to name a few.

[Anonymous No.17297989]

>>17297830
>foreigners seem to think butter should be 50% chemicals and the cows
not really foreigners, just americans
don't act like your butter is in anyway different or superior to butter in england or scotland or france or germany
because it aint true

[Anonymous No.17297994]

>>17297081
Huh? There's literally nothing wrong with freezing butter.

[Anonymous No.17298009]

Butter is unhealthy. It is not healthy to eat 50g+ of saturated fat a day, stop coating your food in butter
>but muh healthy people eat eggs!
yea they contain 1.5g in a large egg, most people only eat 2-3 large eggs for breakfast, which equates to 4.5g of sat fat.

stop butter, eggs and red meat for your overall health and wellbeing, or you'll end up like pic related.

[Anonymous No.17298011]

chilean here
I bought this butter once, cost like twice as much as the other (local) brands
it tasted the same

[Anonymous No.17298028]

>>17298009
nobody said anything about 50g+

[Anonymous No.17298034]

>>17298028
1tbsp of butter is 7g, If you're doing slices in a pan to cook a steak basting it+ eating that red meat steak, you're easily consuming 25g+.

[Anonymous No.17298049]

>>17298034
which is half of what you said
and no sane person would eat a butter-soaked steak every day
butter is not unhealthy, eating too much of it is, same as with everything else

[Anonymous No.17298060]

Butter obsessive here. I love me some butter. Kerrygold is the best of the butters that are available in a supermarket near me. I can’t quite put my finger on it, but I believe it to be the result of the grass fed diet resulting in different compounds stored in the fat. None of the other butters at my supermarket came close.

I tried Vermont creamery, Amish rolled butter, plugra, presidente, Finlandia, and vital farms in addition to all the bigger brands like land o lakes. There’s just something missing from all the other butters that Kerrygold seems to have. My girl is a bit of a tastelet and I was explaining to her the difference and it didn’t take long for her to start tasting the difference when I did side by side comparisons. One thing you notice about it is that at room temp, the viscosity of the butter is much more spreadable than land o lakes. It’s so “soft” I’m not sure how to describe it.

[Anonymous No.17298064]

>>17298049
>no sane person
except ketolards literally do...

[Anonymous No.17298069]

>>17298049
I eat tons of butter and I just had my cholesterol and triglycerides checked. They’re very low.

[Anonymous No.17298075]

>>17298069
>*dies of heart attack with blocked widomaker artery*

lmao bye bye ketolard

[Anonymous No.17298080]

>>17298009
Check out the French paradox before making such blanket statements, anon.

[Anonymous No.17298081]

>>17295075
Higher amounts of palm oil

[Anonymous No.17298092]

>>17298060
>it didn’t take long for her to start tasting the difference when I did side by side comparisons.
This is why I get confused when so many people try and claim all butter tastes the same so you should just buy generic brand butter. To me at least there is a significant taste difference to the point generic butter makes me gag a little and it instantly is apparent on my palate. It just has an off flavor that tastes stale/rancid. I've tried generic store brand butter from half a dozen different stores over the course of 5+ years and its always the same terrible flavor.

Not sure if other people are tastelet retards or im just super sensitive to butter quality, but it's so glaringly obvious difference in taste that I honestly think the people that think all butter tastes the same are mentally challenged.

[Anonymous No.17298093]

literally all european butter is like kerrygold
what do americans put in their butter that makes it white and flavorless?

[Anonymous No.17298122]

>>17295335
Yolk colour is 100% what the chickens are fed and not at all relevant for freshness

[Anonymous No.17298133]

>>17295461
>terminator seeds

You know that shit is a myth right? The saved seed grows just as good as any other. Problem is doing that will literally end your farm. You have to pay to use the genetics every year. It's the same way you pay for a licence for music, films, games etc. If the seed companies catch you they'll sue you into homelessness

[Anonymous No.17298140]

>>17296407
Shalom amerigoyim, please eat your poisonous butter flavoured soy slop and leave the real food for the rest of us.

[Anonymous No.17298141]

>>17298075
I exercise regularly and eat a shitload of veg. Nice try Amerifat, but your projection is pathetic

[Anonymous No.17298157]

>>17298009
Shut up tranny. Enjoy your slave food.

[Anonymous No.17298160]

>>17298064
Hey moxyte, put me in the screencap for your reddit.

[Anonymous No.17298451]

>>17296507
nobody tell this moron that all foods are made of "edible" chemicals.

[Anonymous No.17298457]

>>17298009
bad advice in one post.

[Anonymous No.17298587]

>>17297987
We're not talking about the biblical corn, you smartwit. We mean maize.

[Anonymous No.17298634]

>>17296888
imagine being so naive that you think all dairy and beef cattle in europe are grass fed. news flash: they have factory farms there too

[Anonymous No.17298646]

>>17295335
every egg you've ever eaten in your life has come from a farm dumbass

[Anonymous No.17298658]

>>17296595
tofu
nato
miso
edamame

[Anonymous No.17298813]

>>17295408
>Not even gold medal
Also Baratte tastes weird in a bad way.

[Anonymous No.17298827]

>>17295075
take the cheapest butter you can find and turn it into cultured butter
guaranteed better than anything you can find at a grocery store
https://www.youtube.com/watch?v=PsNFUDweoX4&ab_channel=BonApp%C3%A9tit

[Anonymous No.17298832]

>>17298080
>Check out the French paradox
they don't eat as much meat as you think they do, they eat bread. French are known to have a varied diet including a shit ton of bread. Bagels, baguettes, I mean come on man.

[Anonymous No.17298838]

>>17298457
>bad advice in on-
>HNNNNNNNNNNNG
>*drops dead to the floor wheezing*

[Anonymous No.17298957]

>>17298832
while we are on the topic of fats, check out the israeli paradox lol

[Anonymous No.17299520]

>>17298832
>they don't eat as much meat as you think they do
True, our ancestors were peasants. A lot of fat though (butter, olive oil in the south, and cheese) and a bit of wine everyday.

[Anonymous No.17299532]

>>17299520
Picrel is a "chabrot", adding wine to a soup

[Anonymous No.17299546]

>>17295149
nice reddit spacing nigger

[Anonymous No.17299592]

>>17295149
>president
>Premium
Thats a bit less than 9oz

Imo american just dont care about butter in general

[Anonymous No.17299641]

I bought this from Costco and I'm put off by the color. Do you find that yours is an unnatural shade of yellow compared to regular store bought butter? Also, it has a higher melting temp than butter and stay harder (not hard, just harder than regular butter), when kept on the counter at room temperature.

It makes me wonder if it really is all natural.

[Anonymous No.17299655]

>>17298827

i always wondered why there was unsalted butter

[Anonymous No.17299668]

>>17295107
Are cows endemic to Ireland?

[Anonymous No.17299716]

>>17299655
>i always wondered why there was unsalted butter
The answer is again marketing. Back in the day you would add salt for preservation. But if your butter was fresh you could avoid adding salt for preservation and instead while cooking add salt for taste!

No one likes unsalted butter or a recipe that uses unsalted butter but adds no salt.

[Anonymous No.17299727]

>>17298080
>Check out the French paradox
What that you can live on cigarettes and coffee?
Or that all French cooking is basically dump a shit ton of butter or cream into a dish and pretend your good at cooking?

[Anonymous No.17299743]

Thoughts on vital farms butter vs kerrygolds?

[Anonymous No.17299753]

>>17299641
What? Kerrygold is softer at room temp than almost all generic store brand butters.

[Anonymous No.17299768]

>>17299753
Not from my experience. Maybe I got a weird batch.

[Anonymous No.17299809]

>>17298832
>they don't eat as much meat as you think they do, they eat bread. French are known to have a varied diet including a shit ton of bread. Bagels, baguettes, I mean come on man.
You should at least know what the French paradox is before trying to comment on it, anon. It's not about the amount of meat in their diet as much as it's the fact that they tend to have daily portions of bread, butter, cream, wine, and a few other foods that traditionally are significant contributing factors to heart disease, and yet their per capita incidence rate for heart disease is lower than other countries' populations. Hence the paradox: they should have a higher incidence rate for heart disease according to their dietary habits but in fact have less. Generally accepted explanations include their lower intake of processed foods, lack of snacking between meals, and less sedentary lifestyles.

[Anonymous No.17299812]

>>17299727
No. See >>17299809. Also *you're not *your.

[Anonymous No.17300068]

>>17298133
>He doesn't know about cytoplasmic male sterility genes
That shit, if it gets into your garden from, idk, the farm next door, will destroy your ability to save seed from your own crop. You'll have to throw out all your saved seeds of that vegetable and start over, hoping that it doesn't catch from wild populations or next door again.
>>17298646
Not a farm where the chickens have seen sunlight or touched the ground in their lifetime, though.
>>17299655
Unsalted butter is so you can control the saltiness of whatever you're baking, or for sick old people.

[Anonymous No.17300177]

>>17299716
>No one likes unsalted butter
I only use unsalted butter. For some uses there is salt added (sauces for example), and other uses there is already salt in the food being buttered (bread for example). Putting salted butter on bread is just doubling up on sodium.

[Anonymous No.17300355]

>>17300177
Well it’s also easier to add salt as you would like.

[Anonymous No.17300485]

>>17297210
MY MAN, thats my usual brand because 2 sticks for 2.50 of some actually tasty butter isn't bad but I do get the occasional Kerrygold when it goes on sale

[Anonymous No.17300574]

>>17297703
like potatoes and tomaoes from america

[Anonymous No.17300593]

>>17295075
Different, yes, but superior? I don't know about that. It's like how cultured butter on toast gives a unique taste that you might like, but using that same butter in a butercream cake frosting would be unpleasant.

[Anonymous No.17300594]

>>17297235
Their Dubliner is nice too, straight off the block or with some crackers

[Anonymous No.17300673]

>>17298009
>stop eggs and red meat
fucking dyel

[Anonymous No.17301742]

>>17300594
It is good though I have a preference for the sharp cheddar. It's very good by itself (it won America's Test Kitchen's taste testing and they said it was good enough to be included on a cheese board), though I prefer it with a good dry salami and/or plain water crackers. But I haven't had any Kerrygold products that I'd not recommend to others.

[Anonymous No.17302144]

>>17297994
??? Ideally you don't really want anything frozen over fresh. It's a compromise at best.

[Anonymous No.17302422]

>>17299809
Nobody gives a fuck about the french

[Anonymous No.17302468]

>>17302144
Properly sealed there is literally no difference between fridge butter and freezer butter that has been thawed.

I always keep a lbs or more of butter in the freezer. At the moment I have like 10lbs I bought when it was on sale around Thanksgiving.

It doesn't go bad particularly and as long as it's sealed to protect it from freezer burn and moisture, it's good for a LONG time

[Anonymous No.17303033]

>>17295102
Disagree. Tastes better than Lurpak

[Anonymous No.17303631]

>this whole thread
Every day I thank God for not dooming me to live in America

[Anonymous No.17303649]

>>17303631
>everyday i wake up in my little yuro hovel and think about america

[Anonymous No.17304228]

>>17303631
That sucks because your leaders are bringing american policies to you. It's only a matter of time before you're eating spray cheese from a can, too.

[Anonymous No.17304333]

>>17302144
brainwashed by food network

[Anonymous No.17305572]

>>17295107
Galway chads, rise up.

[Anonymous No.17305584]

Kerrygold is a meme, but unpasteurized butter is the real thing.