Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Ben on December 29, 2017, 02:10:35 PM
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I recently picked up some Trader Blows sweet onion and bacon vinaigrette salad dressing just because "bacon". Man, this is some of the best salad dressing I've ever had.
I've also been putting it on my leftover Christmas turkey sandwiches this week, and it really adds pizazz to the sandwiches. Highly recommended.
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if you like their salad dressing, you will love their imported French Butter. Simply the best you can buy in America.
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Wish I had one close by to give it a whirl.
Not too bad calorie wise for what it is.
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If you like imported french butter, you might like their corn chips. Like Fritos, but better.
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If you like imported french butter, you might like their corn chips. Like Fritos, but better.
Only with the listeria laden dip. >:D
bob
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if you like their salad dressing, you will love their imported French Butter. Simply the best you can buy in America.
You must not have access to Wisconsin/Minnesota/Iowa butter.
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Their Dijon mustard is also extremely good. They used to carry a hoisin sauce, but I have not been able to find it for some time. It was incredible on dumplings.
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You must not have access to Wisconsin/Minnesota/Iowa butter.
I do. American butter is not cultured (where the cream is allowed to slightly ferment), and American butter does not have the fat content that French Butter has. There are decent American butters, but for the most part, and certainly with regards to commercial American butter, French is just better butter. That incluldes Wisconsin, Minnesota and Iowa butter.
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Have to agree. European butter made with fermented cultures is so much tastier.
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I don't know why Americans have never really done sour cream butter. Some small creameries do make some, but mostly it's sweet cream butter.
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I do. American butter is not cultured (where the cream is allowed to slightly ferment), and American butter does not have the fat content that French Butter has. There are decent American butters, but for the most part, and certainly with regards to commercial American butter, French is just better butter. That incluldes Wisconsin, Minnesota and Iowa butter.
I'll have to pick up some and give it a whirl. This would be for table butter, not cooking butter right?
I've probably had cultured butter when I was in Europe back in '01.
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no reason to not cook with it. Last night I fried up some diced Antelope with onions and garlic in the Trader Joe's butter. It excels for making pastry.
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>>>>>Thread drift alert!<<<<<
What’s the difference between European butter and Ghee?
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Ghee is an entirely different butter product. It's clarified, that is it has been boiled and strained. All sorts of claims are made for it's use and benefits, but I have no use for the stuff.
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Not boiled.
The butter is melted and skimmed to remove any impurities that are floating on top, then it is essentially decanted to leave the milk solids behind.
Preparing butter this way increases its smoke point to almost 500 deg. F and makes it perfect for pan frying and the like.