Bread and butter


DPQuinn

New Jersey

In a butter mode from Vermont and Ireland, I have switched when possible to Vermont Creamery or Kerrygold Irish butter. Both are divine, for an optimization of butter when needed for guests or as a showcase in my recipes.

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8 REPLIES

John L commented 6 hours ago

Manhattan

@DPQuinn New Zealand butter as delicious as the Irish, once you have them you can’t go back.

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DPQuinn commented 6 hours ago

DPQuinn

DPQuinn

New Jersey6h ago

@John L Will not foresake the Irish and their butter. Have had N. Zealand lamb in a monastery once that was quite good too. And Kangaroo tail soup from Australia that was not.

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Amanda U commented 5 hours ago

A

Amanda U

UK5h ago

@DPQuinn Since living in the UK I have become such a butter snob as we have some absolutely divine butters here. I used to joke that my life was complete now. I happy to count my dad as a convert as he loves Kerrygold now instead of that bland Land o’lakes butter.

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Taylor commented 5 hours ago

T

Taylor

Philly5h ago

@DPQuinn Go with Vermont, not Ireland or New Zealand. Smaller carbon footprint.

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teresa commented 5 hours ago

T

teresa

Eugene, Oregon

@DPQuinn Local is always the right choice.ReplyRecommendShareFlag

Independent Observer commented 5 hours ago

I

Independent Observer

Texas5h ago

@teresa

Unless you’re in New York and offered a glass of Mogen David. 🙂

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DPQuinn commented 4 hours ago

DPQuinn

DPQuinn

New Jersey

@teresa not always—-like parmesan cheese locally is no match for parmigiano from Parma, Italy.

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Miranda George commented 2 hours ago

M

Miranda George

Minnesota

@Amanda U I remember having cold toast with cold butter in England for the first time in 1976. It tasted so much better than US buttered toast!

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