Types and shapes of butter

SandwichShortOfAPicnic said:
Over 100f is common but like you say you get used to it.
After I’ve been there roughly 10 days having the aircon on 70 feels absolutely freezing! 😂

But Spain has energy laws for public and commercial buildings. Heating mustn’t be above 19c (66f) and aircon not below 27 (80) so if you don’t want to freeze or boil when you’re out and about you’re better off sticking to roughly those temps! But back on topic 😬 the butters happy in that range and much much higher.
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I'm guessing it was close to 90 in my kitchen most of the time back then if I was cooking. The living room and bedrooms stayed cooler. But IDK. That was a long time ago.
 
kaneohegirlinaz said:
Are we talking about different kinds of Butter, say Texas Roadhouse Butter?
I think it's made with Honey and Cinnamon, but I can't be certain.
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Yeah. Types and brand names of butter are included in this thread.

Kerrygold is big in the USA, I believe. Presumably because of the Irish connection? We have Kerrygold here too but it's not particularly regarded as the best although its loved by many. Lurpack has a following. It's from Denmark. I am unsure whether there is an English, Welsh or Scottish brand name which has any particular following. French butter (particularly from Normandy) is somewhat revered though.
 
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Morning Glory said:
Kerrygold is big in the USA, I believe.
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Yep, it’s the #2 butter sold here. It’s everywhere and highly promoted.

We can get Lurpak here, but you’ve got to look for it. President is the one French butter I can find fairly easily.
 
karadekoolaid said:
There's the thing, you see. A slab of butter barely lasts a week in this house, so there's nooooo chance of it going off!
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If the boys are home yep a whole pat gone inside of a week!

But then when they are home I cook once a day and trained them to make themselves a sandwich or something on toast for the other part. Butter heavy pursuits, but what price peace and not too much mess! 😂
 
Morning Glory said:
Yeah. Types and brand names of butter are included in this thread.

Kerrygold is big in the USA, I believe. Presumably because of the Irish connection? We have Kerrygold here too but it's not particularly regarded as the best although its loved by many. Lurpack has a following. It's from Denmark. I am unsure whether there is an English, Welsh or Scottish brand name which has any particular following. French butter (particularly from Normandy) is somewhat revered though.
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Agreed. Kerrygold is ok butter. Happy to have it but not particularly thrilled. Tastes a lot like other standard supermarket brand butters.

At the lower price point I’m enjoying ‘Shirgar’ the Welsh butter at the moment. It’s a fairly salty butter though so not to everyone’s taste.
I clarified a pat a couple of days ago and boy does is contain a lot, lot more milk solids than most butters. Perhaps that’s why it tastes so buttery.

But like I’ve said already it’s not one for folk who don’t like salt!
 
msmofet said:
I have not seen compound butters for sale in markets. But I haven't really looked for it. I make my own Herb compound butter and garlic compound butter.
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Garlic butter is available in most supermarkets here and two of the three supermarkets I shop at sell it in small frozen rounds or pellets.
There’s the standard garlic n herb, chilli and lime, peppercorn, smoked butter and miso butter.
 
SandwichShortOfAPicnic said:
Garlic butter is available in most supermarkets here and two of the three supermarkets I shop at sell it in small frozen rounds or pellets.
There’s the standard garlic n herb, chilli and lime, peppercorn, smoked butter and miso butter.
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Just looked at my market online shopping page and found Land O Lakes spread.

I've never seen this before. I wonder if it's seasonal, or I just never saw it.

Seems convenient, but not all butter and too many other things are added. I didn't see any other varieties.

Land O Lakes® Garlic and Herb Butter Spread, 6.5 oz Tub

Ingredients
Cream; Water; Canola Oil; Garlic Powder; Garlic; Contains less than 2% of Salt, Cornstarch, Onion Powder, Guar Gum, Citric Acid, Parsley, Potassium Sorbate (to preserve freshness);

Not many herbs.
 
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The only compound butter we have here is the garlic & parsley butter for toasted bread, used specifically for when I make Chile con Carne!
A generous load of garlic, minced, a handful of fresh parsley and a packet (usually 200 gms) of softened butter. Beaten together then clingwrapped into a log and frozen for future use!
 
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