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Old 10-04-2007, 08:26 PM   #31
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Butter in tubs is not the norm it comes in 4 sticks to make one pound or for restaurants in 1 pound blocks or course I think the best butter is made from raw milk where you skim off the thick cream layer on the top and make it yourself
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Old 10-04-2007, 08:41 PM   #32
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So, everyone here that is saying they love "real butter" is only buying and using sticks??????

I want to hear from all the posters.....are you only using sticks and butter dishes?
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Old 10-04-2007, 08:42 PM   #33
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Quote:
Originally Posted by keltin View Post
So, everyone here that is saying they love "real butter" is only buying and using sticks??????

Yup, That's a fact, Jack
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Old 10-04-2007, 08:52 PM   #34
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Hey, Andy...anyone? Not too long ago. Maybe several months ago, someone posted a "whipped" butter formula that used real butter and canola oil. I've searched this site using all manner of terms and can't come up with it. Can anyone help? I thought it would be easy to find. Maybe the OP will come forward and help me. Thanks.
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Old 10-04-2007, 08:55 PM   #35
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Hey, Andy...anyone? Not too long ago. Maybe several months ago, someone posted a "whipped" butter formula that used real butter and canola oil. I've searched this site using all manner of terms and can't come up with it. Can anyone help? I thought it would be easy to find. Maybe the OP will come forward and help me. Thanks.
There is this new offering from Country Crock.
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Old 10-04-2007, 08:57 PM   #36
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Yup, That's a fact, Jack
So, do you have a butter dish? How do you deal with this rock hard beauty called real butter?
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Old 10-04-2007, 08:59 PM   #37
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I've seen it and tried it, keltin. One, it's expensive for what you get. One small container costs more than a whole pound of "real" butter and, two, it tastes like fish to me. I would much prefer to make my own. I just can't find the thread that discussed that.
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Old 10-04-2007, 09:01 PM   #38
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HAH! Real butter is a trip! I just took a stick and made a Beurre Noisette for the fun of it. And the smell….wow….I remember that smell when I was growing up with my Grandma and she was cooking. THAT is the smell of real butter. What a trip! And it WORKED. You can’t do this with a margarine spread. I’m like a kid in a candy store.

Time to make some clarified butter!!!! Break out the next stick!
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Old 10-04-2007, 09:02 PM   #39
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So, do you have a butter dish? How do you deal with this rock hard beauty called real butter?
Ah, keltin, you get a butter bell, which is what Buck and I have. It's great. Butter is always spreadable.
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Old 10-04-2007, 09:02 PM   #40
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I've seen it and tried it, keltin. One, it's expensive for what you get. One small container costs more than a whole pound of "real" butter and, two, it tastes like fish to me. I would much prefer to make my own. I just can't find the thread that discussed that.
Thanks for the heads up Katie! I won't be trying that after all!!!
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