You don't even have to speak French, to love a butter producer that calls
its butter MoreFat.

At least that's what I thought as it dripped off my popover and onto my
fingertips.

Felice

Felice wrote:
>
> You don't even have to speak French, to love a butter producer that calls
> its butter MoreFat.
>
> At least that's what I thought as it dripped off my popover and onto my
> fingertips.
>
> Felice

Got much harder to obtain around here. For a short time W(China)Mart was
selling it for little more than 'normal' butter. A one-lb pack in a red
wrapper. That didn't last long. Now the few places that still sell it,
price the half-pound pack for what 'normal' butter sells per pound. Foil
wrapper must account for that difference

It is nice though. More like the butter with which I grew up.

On Sun, 16 May 2010 16:26:24 -0400, Felice wrote:

> You don't even have to speak French, to love a butter producer that calls
> its butter MoreFat.
>
> At least that's what I thought as it dripped off my popover and onto my
> fingertips.
>
> Felice

I used to plug Plugra all the time here, but they've jacked up their
retail prices so high - twice as much as traditional butter - that's
its no longer justifiable. There are other regular butters out
there that taste just as good, and when a product is 80+% butterfat
to begin with, the added 2% fat isn't really noticeable.

-sw

"Sqwertz" > wrote in message
...
> On Sun, 16 May 2010 16:26:24 -0400, Felice wrote:
>
>> You don't even have to speak French, to love a butter producer that calls
>> its butter MoreFat.
>>
>> At least that's what I thought as it dripped off my popover and onto my
>> fingertips.
>>
>> Felice
>
> I used to plug Plugra all the time here, but they've jacked up their
> retail prices so high - twice as much as traditional butter - that's
> its no longer justifiable. There are other regular butters out
> there that taste just as good, and when a product is 80+% butterfat
> to begin with, the added 2% fat isn't really noticeable.
>
> -sw

Oh, there are some really good butters around -- KerryGold and Kate's, for
two -- but sometimes, well, one cares enough to spread the very best!

Felice

On May 16, 4:26*pm, "Felice" > wrote:
> You don't even have to speak French, to love a butter producer that calls
> its butter MoreFat.
>
> At least that's what I thought as it dripped off my popover and onto my
> fingertips.
>
> Felice

More for you. I don't like cultured butter. It always tastes weird,
yogurty
and spoiled to me.

Cindy Hamilton

On Mon, 17 May 2010 06:37:16 -0700 (PDT), Cindy Hamilton
> wrote:

> On May 16, 4:26*pm, "Felice" > wrote:
> > You don't even have to speak French, to love a butter producer that calls
> > its butter MoreFat.
> >
> > At least that's what I thought as it dripped off my popover and onto my
> > fingertips.
> >
> > Felice
>
> More for you. I don't like cultured butter. It always tastes weird,
> yogurty and spoiled to me.
>
Cultured butter? Huh. Can't say I've noticed Plugra on the shelves,
but I'm familiar with the name so it must be sold around here.


--
Forget the health food. I need all the preservatives I can get.

On Mon, 17 May 2010 06:37:16 -0700 (PDT), Cindy Hamilton wrote:

> More for you. I don't like cultured butter. It always tastes weird,
> yogurty
> and spoiled to me.

I don't think there's many cultured butters out there anymore (not
in the US). P{Lugra isn't one of them.

But I may be misunderstanding the use of "cultured". I know there's
cultured buttermilk, albeit a fake culture.

-sw

"Sqwertz" > wrote in message
...
> On Mon, 17 May 2010 06:37:16 -0700 (PDT), Cindy Hamilton wrote:
>
>> More for you. I don't like cultured butter. It always tastes weird,
>> yogurty
>> and spoiled to me.
>
> I don't think there's many cultured butters out there anymore (not
> in the US). P{Lugra isn't one of them.
>
> But I may be misunderstanding the use of "cultured". I know there's
> cultured buttermilk, albeit a fake culture.
>
> -sw

Vermont Butter is one place that does make cultured butter, and it's pretty
fine stuff. http://www.vermontcreamery.com/

Felice

On Sun, 16 May 2010 22:36:02 -0400, Felice wrote:

> "Sqwertz" > wrote in message
> ...
>> On Sun, 16 May 2010 16:26:24 -0400, Felice wrote:
>>
>>> You don't even have to speak French, to love a butter producer that calls
>>> its butter MoreFat.
>>>
>>> At least that's what I thought as it dripped off my popover and onto my
>>> fingertips.
>>>
>>> Felice
>>
>> I used to plug Plugra all the time here, but they've jacked up their
>> retail prices so high - twice as much as traditional butter - that's
>> its no longer justifiable. There are other regular butters out
>> there that taste just as good, and when a product is 80+% butterfat
>> to begin with, the added 2% fat isn't really noticeable.
>>
>> -sw
>
> Oh, there are some really good butters around -- KerryGold and Kate's, for
> two -- but sometimes, well, one cares enough to spread the very best!
>
> Felice

does the, um, high-priced spread freeze as well as regular butter?

your pal,
blake

"blake murphy" > wrote in message
...
> On Sun, 16 May 2010 22:36:02 -0400, Felice wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 16 May 2010 16:26:24 -0400, Felice wrote:
>>>
>>>> You don't even have to speak French, to love a butter producer that
>>>> calls
>>>> its butter MoreFat.
>>>>
>>>> At least that's what I thought as it dripped off my popover and onto my
>>>> fingertips.
>>>>
>>>> Felice
>>>
>>> I used to plug Plugra all the time here, but they've jacked up their
>>> retail prices so high - twice as much as traditional butter - that's
>>> its no longer justifiable. There are other regular butters out
>>> there that taste just as good, and when a product is 80+% butterfat
>>> to begin with, the added 2% fat isn't really noticeable.
>>>
>>> -sw
>>
>> Oh, there are some really good butters around -- KerryGold and Kate's,
>> for
>> two -- but sometimes, well, one cares enough to spread the very best!
>>
>> Felice
>
> does the, um, high-priced spread freeze as well as regular butter?
>
> your pal,
> blake

Yep. I usually keep an emergency supply in the freezer. God forbid there
should ever be a Plugra shortage.

Felice

On Mon, 17 May 2010 17:04:25 -0400, Felice wrote:

> "blake murphy" > wrote in message
> ...
>> On Sun, 16 May 2010 22:36:02 -0400, Felice wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Sun, 16 May 2010 16:26:24 -0400, Felice wrote:
>>>>
>>>>> You don't even have to speak French, to love a butter producer that
>>>>> calls
>>>>> its butter MoreFat.
>>>>>
>>>>> At least that's what I thought as it dripped off my popover and onto my
>>>>> fingertips.
>>>>>
>>>>> Felice
>>>>
>>>> I used to plug Plugra all the time here, but they've jacked up their
>>>> retail prices so high - twice as much as traditional butter - that's
>>>> its no longer justifiable. There are other regular butters out
>>>> there that taste just as good, and when a product is 80+% butterfat
>>>> to begin with, the added 2% fat isn't really noticeable.
>>>>
>>>> -sw
>>>
>>> Oh, there are some really good butters around -- KerryGold and Kate's,
>>> for
>>> two -- but sometimes, well, one cares enough to spread the very best!
>>>
>>> Felice
>>
>> does the, um, high-priced spread freeze as well as regular butter?
>>
>> your pal,
>> blake
>
> Yep. I usually keep an emergency supply in the freezer. God forbid there
> should ever be a Plugra shortage.
>
> Felice

o.k., thanks. i feel better freezing butter because it takes me a long
time to use a pound.

your pal,
blake