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Old 06-24-2012, 01:45 PM   #11
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Originally Posted by Chef Munky View Post
Cerise,

I appreciated your post. Your ideas have inspired me to try a few of them, incorporate your ideas into a pie crust. Now that would be a nice twist.

You have every right to post as you please here. It is a forum. To share ideas, recipes, techniques. Not all of us have all day to sit and memorize all posts made on a certain subject by other members.

Munky.

Thank you, Munky.
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Old 06-24-2012, 01:50 PM   #12
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Cerise, I am seeing the post for the first time right now and so haven't had the chance to reply. To have it be deleted because of a few posts you don't like would mean people like me don't get a chance to see your ideas.

I haven't used too many compound butters since culinary school but one of my favourites is blue cheese and rosemary on steak. I really like some of your ideas and will definitely give them a try.

I think what the others are trying to say is that someone DID recently start a thread on this topic, but I don't see them saying one is better than the other. It happens a lot (and has happened to me) that you don't know something has been posted. That doesn't make yours any less valuable.
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Old 06-24-2012, 01:58 PM   #13
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Cerise,

I am writing in response to your post to me. I have stated that your post is of valuable information.

I had not wished to go into cow dairy product lactose intolerance, and thus, I have not employed very much butter in my predominately Mediterranean culinary style.

Since my Mom is Swiss French and my father was Italian, I had adopted Olive Oil as my main lard source. There are a few recipes that I do use butter however, as Evoo would not pair well with them.

I have some similar butters, and had posted one or two on a thread of Topaz´s when she had done her pictorial.

I apologise if I have offended you in anyway, however, that was never the intention.

Since it is already quite late in Madrid ( 20.00 hrs. ), I cannot post the butter recipes which are part of our family for many many years.

Cerise, being a journalist, I can see how much hard work has gone into your thread.

I just did not wish to go into a minor lactose intolerance, which has subsided quite sufficiently here in The Mediterranean, as I buy organic fed cow butter which did not exist when I had lived in San Francisco or Manhattan ...

Best of luck and your thread is a great reference encyclopedia of gourmet compound butters.

Thanks for your post.
Ciao.
Margaux Cintrano.
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Old 06-24-2012, 02:08 PM   #14
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Interesting thread, Cerise. I have't made any compound butters in a long time and, as a matter of fact, I'd forgotten about what a nice addition they are to many foods.

However, I rarely use butter in my cooking. Occasionally, but I mostly use olive oil, which I've been using for years.

As it turns out this thread is quite timely for me as my husband has a birthday next week and grilled steak is one of his favorites. I think he'd especially enjoy a little dab of the red wine and shallot butter with his "birthday" steak.

Thanks for reminding me of these tasty goodies.

P.S. If you could figure out how to make a compound "butter" out of bacon drippings, you'd have a southern following for sure. I may not use much butter, but there's always a big mug of bacon drippings in the refrigerator.
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Old 06-24-2012, 02:14 PM   #15
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These all look really good, Cerise! Thanks for sharing!
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Old 06-24-2012, 02:36 PM   #16
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...P.S. If you could figure out how to make a compound "butter" out of bacon drippings, you'd have a southern following for sure. I may not use much butter, but there's always a big mug of bacon drippings in the refrigerator.
Are you kidding me!?!?! Bacon butter!

What could be better. Combining two fats should be no problem! Mix in a few bacon-friendly herbs or spices and you are set! You could even skip the butter and just make compound bacon fat!
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Old 06-24-2012, 04:46 PM   #17
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...You could even skip the butter and just make compound bacon fat!
Andy,

You are a dangeorus man you know that?
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Old 06-24-2012, 05:12 PM   #18
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Quote:
Originally Posted by Andy M.
...You could even skip the butter and just make compound bacon fat!

"Andy,

You are a dangerous man you know that? "


But you can't go wrong with bacon.

Dangerous but smart.
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Old 06-24-2012, 06:05 PM   #19
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Andy,

You are a dangeorus man you know that?

"Dangerous"

...is my middle name.
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Old 06-24-2012, 06:06 PM   #20
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Quote:
Originally Posted by Andy M.

Are you kidding me!?!?! Bacon butter!

What could be better. Combining two fats should be no problem! Mix in a few bacon-friendly herbs or spices and you are set! You could even skip the butter and just make compound bacon fat!
Oh sure. I'm prepping the syringe with bacon butter, will plunge it directly into my aorta.

Bad! Bad!
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