Bread and butter here and abroad.
DPQuinn
New Jersey7h ago
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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John L
Manhattan6h ago
@DPQuinn New Zealand butter as delicious as the Irish, once you have them you can't go back.
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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
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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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T
Taylor
Philly5h ago
@DPQuinn Go with Vermont, not Ireland or New Zealand. Smaller carbon footprint.
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teresa
Eugene, Oregon5h ago
@DPQuinn
Local is always the right choice.
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Independent Observer commented 5 hours ago
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Independent Observer
Texas5h ago
@teresa Unless you're in New York and offered a glass of Mogen David. :-)
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DPQuinn
New Jersey4h ago
@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
Minnesota2h ago
@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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