"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 01-17-2012, 12:33 AM   #11
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
irish butter is a thing to behold, although that was in ireland. i've had it imported here in the u.s. and it was average. i guess it's all about freshness like any dairy.

if you're looking for a compund butter, try fresh basil and dill. goes great on broiled fish like steelhead or salmon.

for steak, i would add sundried tomatoes, a bit of tomato paste, ground celery seed, and just a pinch of horseradish.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 01-17-2012, 08:49 AM   #12
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
Buck.......

That sounds like the Bloody Mary CB that was done on Guy v. Rachael, Sunday on FN.
__________________

__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 01-17-2012, 09:23 AM   #13
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Personally, if it were me, I would just enjoy the flavor of the butter itself. You paid more for a butter that tastes like... well, butter. Why dilute the flavor with anything at all? Just enjoy it straight up on bread, or add a dab to veggies or eggs. I would treat it more as a condiment than a cooking butter.

By the way, you can buy butter made in the US that's virtually the same. Look for something called "pasture butter". I buy it in co-op stores, but I've seen it in other grocery stores like Whole Foods as well. The problem is that it's seasonal, usually only made May through September.
__________________
Steve Kroll is offline   Reply With Quote
Old 01-17-2012, 09:31 AM   #14
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,002
I agree with Steve, let the butter be the star. I enjoy the slightly sour tang that imported butter has. If you whip a little sour cream into room temperature grocery store butter and then chill it you can come close or let the grocery store butter "mature" on the counter before using it.
__________________
Aunt Bea is offline   Reply With Quote
Old 01-17-2012, 01:55 PM   #15
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,284
I've never seen anything but "store" butter where I shop...thanks for the tip re: sour cream. I think I'll give that a try the next time I make an herb butter...
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 01-17-2012, 02:45 PM   #16
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CWS4322 View Post
I've never seen anything but "store" butter where I shop...thanks for the tip re: sour cream. I think I'll give that a try the next time I make an herb butter...
Buy some Lactantia My Country (cultured) or some of the organic stuff from Quebec. We're spoiled with good butter here.

In 2005 I went to Denmark and stayed at my mum's place with my mum and sister. My sister had a few small packets of French butter from the airplane which she was raving about. She got really mad at me when I said, it's good, but no big deal. A few days later, after eating Danish butter, she apologized. She agreed with me. The French butter was good, but not fabulous, certainly not compared with the Danish butter. She lives in Orange County, Calif.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-17-2012, 03:13 PM   #17
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
Quote:
Originally Posted by PolishedTopaz View Post
Buck.......

That sounds like the Bloody Mary CB that was done on Guy v. Rachael, Sunday on FN.
that's exactly where i got the idea from. i tried making it as i love compound butters, and it's fantastic! my new go to compound butter.
can't wait to get outside to grill some nice ribeyes.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 01-17-2012, 04:17 PM   #18
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,447
Quote:
Originally Posted by buckytom View Post
that's exactly where i got the idea from. i tried making it as i love compound butters, and it's fantastic! my new go to compound butter.
can't wait to get outside to grill some nice ribeyes.
Oh OH blue cheese compound butter on grilled steak!! Invite me over PLEASE!!
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 01-17-2012, 06:01 PM   #19
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,284
Quote:
Originally Posted by taxlady View Post
Buy some Lactantia My Country (cultured) or some of the organic stuff from Quebec. We're spoiled with good butter here.

In 2005 I went to Denmark and stayed at my mum's place with my mum and sister. My sister had a few small packets of French butter from the airplane which she was raving about. She got really mad at me when I said, it's good, but no big deal. A few days later, after eating Danish butter, she apologized. She agreed with me. The French butter was good, but not fabulous, certainly not compared with the Danish butter. She lives in Orange County, Calif.
I think I'm going to have to go on a "foodie trip" to Montreal this summer...
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 01-17-2012, 06:12 PM   #20
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
Quote:
Originally Posted by msmofet View Post
Oh OH blue cheese compound butter on grilled steak!! Invite me over PLEASE!!
of course you're welcome anytime, mofet. we really should get our families together this summer for a bbq.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:55 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.