4 ms·
My youngest daughter and I set out to do a butter tournament in which we would pick the best tasting butter among all of those available in our local supermarke
by jcims 4y ago
My youngest daughter and I set out to do a butter tournament in which we would pick the best tasting butter among all of those available in our local supermarkets. I believe we bought about $60 or $70 worth of butter and tried them on toast, in soup, and then just eating a little pat of it neat.
Kerrygold took the gold. I keep one of the doublewide bars in this [1] butter dish on the counter. Every now and then I’ll grab a cracker and scoop off a bit. It’s so good.
1 - https://www.amazon.com/dp/B07WNV847W https://www.amazon.com/dp/B07WNV847W
- canadianfella 4y ago> then just eating a little pat of it neat. Seriously?
- bowsamic 4y agoWhy not?
- canadianfella 4y agoThat’s like eating a spoonful of mayo, or drinking a shot of vinegar. That’s not very tasty to most people. Some things are better as ingredients than as food by itself.
- jcims 4y agoIt’s not something we do regularly lol. But eating just the butter lets you find all the subtle flavor elements, some of which are off putting. Also you should definitely try drinking strait vinegar, it’s interesting.
- noduerme 4y agoI've been to vinegar tasting rooms. (Usually, a shot of olive oil and some bread is standing nearby). The variety of wine vinegars is really amazing.
- mock-possum 4y agoWhat’s your style? Call it the art of tasting butter without tasting butter? I mean come on, if your goal is to taste test something, why wouldn’t you taste just it? You should be doing this with every ingredient you cook with. how do you expect to know how to make good food if you don’t know how your ingredients taste?