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WTF is European "style" butter?
I've looked it up and get a buncha gobbledeegook. Anyone, here, have
a simple explanation?  nb |
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WTF is European "style" butter?
"notbob" > wrote in message ... > I've looked it up and get a buncha gobbledeegook. Anyone, here, have > a simple explanation? > > nb I'm not 100% sure but I think it has more butterfat? Cheri |
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WTF is European "style" butter?
On Thursday, August 18, 2016 at 1:36:08 PM UTC-5, notbob wrote:
> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > a simple explanation? > > nb Probably advertising hype! John Kuthe... |
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WTF is European "style" butter?
On Thursday, August 18, 2016 at 1:40:53 PM UTC-5, Cheri wrote:
> "notbob" > wrote in message > ... > > I've looked it up and get a buncha gobbledeegook. Anyone, here, have > > a simple explanation? > > > > nb > > I'm not 100% sure but I think it has more butterfat? > > Cheri Butter IS butterfat! 100% John Kuthe... |
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WTF is European "style" butter?
On 8/18/2016 12:47 PM, John Kuthe wrote:
> On Thursday, August 18, 2016 at 1:40:53 PM UTC-5, Cheri wrote: >> "notbob" > wrote in message >> ... >>> I've looked it up and get a buncha gobbledeegook. Anyone, here, have >>> a simple explanation? >>> >>> nb >> >> I'm not 100% sure but I think it has more butterfat? >> >> Cheri > > Butter IS butterfat! 100% > > John Kuthe... > NO!!!!!! There is a small percentage of water. For example, Plugra butter (AKA Plus Gras or more fat) is favoured by patissiers in the US as it is similar to the butter used in France. Graham |
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WTF is European "style" butter?
On 8/18/2016 12:36 PM, notbob wrote:
> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > a simple explanation? > > nb > It almost certainly means that it has been cultured akin to yoghurt. This adds to the flavour. I took some what we called "farm butter" back to uni and my city dwelling friends thought it was "off". They had never had cultured butter before. Graham |
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WTF is European "style" butter?
On 18 Aug 2016 18:36:05 GMT, notbob > wrote:
>I've looked it up and get a buncha gobbledeegook. Anyone, here, have >a simple explanation? > >nb here's a reasonable sounding explanation for you: http://www.thekitchn.com/whats-the-d...-butter-229135 remember, this is on the Internet so it has to be true... William |
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WTF is European "style" butter?
On Thursday, August 18, 2016 at 2:05:51 PM UTC-5, graham wrote:
> On 8/18/2016 12:47 PM, John Kuthe wrote: > > On Thursday, August 18, 2016 at 1:40:53 PM UTC-5, Cheri wrote: > >> "notbob" > wrote in message > >> ... > >>> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > >>> a simple explanation? > >>> > >>> nb > >> > >> I'm not 100% sure but I think it has more butterfat? > >> > >> Cheri > > > > Butter IS butterfat! 100% > > > > John Kuthe... > > > NO!!!!!! > There is a small percentage of water. For example, Plugra butter (AKA > Plus Gras or more fat) is favoured by patissiers in the US as it is > similar to the butter used in France. > Graham Ok, yes. You have me there. But butter is MOSTLY butterfat! John Kuthe... |
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WTF is European "style" butter?
On Thursday, August 18, 2016 at 2:47:54 PM UTC-4, John Kuthe wrote:
> On Thursday, August 18, 2016 at 1:40:53 PM UTC-5, Cheri wrote: > > "notbob" > wrote in message > > ... > > > I've looked it up and get a buncha gobbledeegook. Anyone, here, have > > > a simple explanation? > > > > > > nb > > > > I'm not 100% sure but I think it has more butterfat? > > > > Cheri > > Butter IS butterfat! 100% > > John Kuthe... Jesus you're an idiot. |
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WTF is European "style" butter?
On 8/18/2016 2:36 PM, notbob wrote:
> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > a simple explanation? > > nb > Lots more butterfat. Jill |
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WTF is European "style" butter?
On 8/18/2016 3:05 PM, graham wrote:
> On 8/18/2016 12:47 PM, John Kuthe wrote: >> On Thursday, August 18, 2016 at 1:40:53 PM UTC-5, Cheri wrote: >>> "notbob" > wrote in message >>> ... >>>> I've looked it up and get a buncha gobbledeegook. Anyone, here, have >>>> a simple explanation? >>>> >>>> nb >>> >>> I'm not 100% sure but I think it has more butterfat? >>> >>> Cheri >> >> Butter IS butterfat! 100% >> >> John Kuthe... >> > NO!!!!!! > There is a small percentage of water. For example, Plugra butter (AKA > Plus Gras or more fat) is favoured by patissiers in the US as it is > similar to the butter used in France. > Graham Don't bother to try to teach "Mr. Kuthe" anything about cooking or ingredients. Plugra, Kerry Gold, etc. all have a higher butterfat content than regular butter sold in the US. Jill |
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WTF is European "style" butter?
John Kuthe > wrote:
> On Thursday, August 18, 2016 at 2:05:51 PM UTC-5, graham wrote: >> On 8/18/2016 12:47 PM, John Kuthe wrote: >>> On Thursday, August 18, 2016 at 1:40:53 PM UTC-5, Cheri wrote: >>>> "notbob" > wrote in message >>>> ... >>>>> I've looked it up and get a buncha gobbledeegook. Anyone, here, have >>>>> a simple explanation? >>>>> >>>>> nb >>>> >>>> I'm not 100% sure but I think it has more butterfat? >>>> >>>> Cheri >>> >>> Butter IS butterfat! 100% >>> >>> John Kuthe... >>> >> NO!!!!!! >> There is a small percentage of water. For example, Plugra butter (AKA >> Plus Gras or more fat) is favoured by patissiers in the US as it is >> similar to the butter used in France. >> Graham > > Ok, yes. You have me there. > > But butter is MOSTLY butterfat! > > John Kuthe... > Usually between 80-85% butterfat, depending on brand. -- jinx the minx |
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WTF is European "style" butter?
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WTF is European "style" butter?
On Thu, 18 Aug 2016 13:08:49 -0600, graham > wrote:
> On 8/18/2016 12:36 PM, notbob wrote: > > I've looked it up and get a buncha gobbledeegook. Anyone, here, have > > a simple explanation? > > > > nb > > > It almost certainly means that it has been cultured akin to yoghurt. > This adds to the flavour. Yes... it's easy enough to make but takes 3 days of wait time, according to this. http://www.foodandwine.com/slideshow...tured-butter/2 > I took some what we called "farm butter" back to uni and my city > dwelling friends thought it was "off". They had never had cultured > butter before. We frequent a nearby restaurant that puts cultured butter on the table and "off" or "spoiled" exactly the reaction I've read in a lot of reviews. To me, it's more like lightly salted. There's no accounting for taste. IMO - if they don't like it, they can always ask for olive oil. -- I love cooking with wine. Sometimes I even put it in the food. |
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WTF is European "style" butter?
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WTF is European "style" butter?
On Thursday, August 18, 2016 at 2:31:59 PM UTC-6, Bruce wrote:
> In article >, > says... > > > > I've looked it up and get a buncha gobbledeegook. Anyone, here, have > > a simple explanation? > > It's butter with a lot more culture. Too bad you have no culture. |
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WTF is European "style" butter?
I get Walnut Creek butter which is made by the Amish.
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WTF is European "style" butter?
"John Kuthe" > wrote in message ... > On Thursday, August 18, 2016 at 2:05:51 PM UTC-5, graham wrote: >> On 8/18/2016 12:47 PM, John Kuthe wrote: >> > On Thursday, August 18, 2016 at 1:40:53 PM UTC-5, Cheri wrote: >> >> "notbob" > wrote in message >> >> ... >> >>> I've looked it up and get a buncha gobbledeegook. Anyone, here, have >> >>> a simple explanation? >> >>> >> >>> nb >> >> >> >> I'm not 100% sure but I think it has more butterfat? >> >> >> >> Cheri >> > >> > Butter IS butterfat! 100% >> > >> > John Kuthe... >> > >> NO!!!!!! >> There is a small percentage of water. For example, Plugra butter (AKA >> Plus Gras or more fat) is favoured by patissiers in the US as it is >> similar to the butter used in France. >> Graham > > Ok, yes. You have me there. > > But butter is MOSTLY butterfat! > > John Kuthe... Dolt! Cheri |
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WTF is European "style" butter?
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WTF is European "style" butter?
"Sqwertz" > wrote in message ... > On 18 Aug 2016 18:36:05 GMT, notbob wrote: > >> I've looked it up and get a buncha gobbledeegook. Anyone, here, have >> a simple explanation? > > Only the same explanation the LAST time you asked this same question. > We should start calling you "Ophelia II". > > https://groups.google.com/d/msg/rec....A/ZcmFlb5cGhQJ > > -sw And only 15 year almost to the day... Oh the shame of it all |
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WTF is European "style" butter?
In article >, ost
says... > > On Thu, 18 Aug 2016 18:53:22 -0700, Danny wrote: > > > "Sqwertz" > wrote in message > > ... > >> On 18 Aug 2016 18:36:05 GMT, notbob wrote: > >> > >>> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > >>> a simple explanation? > >> > >> Only the same explanation the LAST time you asked this same question. > >> We should start calling you "Ophelia II". > >> > >> https://groups.google.com/d/msg/rec....A/ZcmFlb5cGhQJ > >> > >> -sw > > > > And only 15 year almost to the day... Oh the shame of it all > > I learned the difference 25 years ago and I still remember it. And > this is certainly not the first time notbob has asked the same > questions several times. Just like helpless Ophelia. He even said he > searched but couldn't be bothered to comprehend the simple answers. > > IOW, He's just posting for own amusement. Whereas you're posting for the good of the people. |
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WTF is European "style" butter?
On Thu, 18 Aug 2016 16:27:07 -0700 (PDT), wrote:
> I get Walnut Creek butter which is made by the Amish. No Amish around here. -- I love cooking with wine. Sometimes I even put it in the food. |
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WTF is European "style" butter?
"Bruce" wrote in message
T... In article >, says... > > On Thursday, August 18, 2016 at 2:31:59 PM UTC-6, Bruce wrote: > > In article >, > > says... > > > > > > I've looked it up and get a buncha gobbledeegook. Anyone, here, have > > > a simple explanation? > > > > It's butter with a lot more culture. > > Too bad you have no culture. But I eat lots of haricots verts. -------- lol -- http://www.helpforheroes.org.uk |
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WTF is European "style" butter?
"Danny" wrote in message
... "Sqwertz" > wrote in message ... > On 18 Aug 2016 18:36:05 GMT, notbob wrote: > >> I've looked it up and get a buncha gobbledeegook. Anyone, here, have >> a simple explanation? > > Only the same explanation the LAST time you asked this same question. > We should start calling you "Ophelia II". > > https://groups.google.com/d/msg/rec....A/ZcmFlb5cGhQJ > > -sw And only 15 year almost to the day... Oh the shame of it all ------------- We should all be as perfect as chubby chops! Has anyone here, ever heard him say anything nice about anybody? Even when he talks about something relevant he has to sneer. News for sw. You are not universally respected or loved. You are a pain in the arse. -- http://www.helpforheroes.org.uk |
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Coincidentally (WAS: WTF is European "style" butter?)
On 8/18/2016 2:36 PM, notbob wrote:
> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > a simple explanation? > > nb > Publix has Kerrygold Pure Irish Butter on sale, 2 for $5. I might just buy one and see what all the fuss is about.  Jill |
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Coincidentally (WAS: WTF is European "style" butter?)
On 8/19/2016 6:17 AM, jmcquown wrote:
> On 8/18/2016 2:36 PM, notbob wrote: >> I've looked it up and get a buncha gobbledeegook. Anyone, here, have >> a simple explanation? >> >> nb >> > Publix has Kerrygold Pure Irish Butter on sale, 2 for $5. I might just > buy one and see what all the fuss is about. > > Jill That might not be cultured. After all, it is Irish:-) |
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WTF is European "style" butter?
On Friday, August 19, 2016 at 2:53:48 AM UTC-6, Ophelia wrote:
> "Danny" wrote in message > ... > > > "Sqwertz" > wrote in message > ... > > On 18 Aug 2016 18:36:05 GMT, notbob wrote: > > > >> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > >> a simple explanation? > > > > Only the same explanation the LAST time you asked this same question. > > We should start calling you "Ophelia II". > > > > https://groups.google.com/d/msg/rec....A/ZcmFlb5cGhQJ > > > > -sw > > And only 15 year almost to the day... Oh the shame of it all > > ------------- > > We should all be as perfect as chubby chops! Has anyone here, ever heard > him say anything nice about anybody? Even when he talks about something > relevant he has to sneer. > > News for sw. You are not universally respected or loved. You are a pain in > the arse. > > -- > http://www.helpforheroes.org.uk But, he is adored on Facebook. Steve leads that bunch and they drool and swoon and bow and scrape and genuinely admire his works. He especially likes to do furrin stuff and especially Oriental foods. A Royal potentate for sure, although the great unwashed can only hope to achieve his grandeur and glory some day as they view him from their lumpy chairs in front of their greasy monitors. ==== |
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Coincidentally (WAS: WTF is European "style" butter?)
On Friday, August 19, 2016 at 8:06:50 AM UTC-6, graham wrote:
> On 8/19/2016 6:17 AM, jmcquown wrote: > > On 8/18/2016 2:36 PM, notbob wrote: > >> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > >> a simple explanation? > >> > >> nb > >> > > Publix has Kerrygold Pure Irish Butter on sale, 2 for $5. I might just > > buy one and see what all the fuss is about. > > > > Jill > That might not be cultured. After all, it is Irish:-) Now, now Graham...be nice. ==== |
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WTF is European "style" butter?
"Roy" wrote in message
... On Friday, August 19, 2016 at 2:53:48 AM UTC-6, Ophelia wrote: > "Danny" wrote in message > ... > > > "Sqwertz" > wrote in message > ... > > On 18 Aug 2016 18:36:05 GMT, notbob wrote: > > > >> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > >> a simple explanation? > > > > Only the same explanation the LAST time you asked this same question. > > We should start calling you "Ophelia II". > > > > https://groups.google.com/d/msg/rec....A/ZcmFlb5cGhQJ > > > > -sw > > And only 15 year almost to the day... Oh the shame of it all > > ------------- > > We should all be as perfect as chubby chops! Has anyone here, ever heard > him say anything nice about anybody? Even when he talks about something > relevant he has to sneer. > > News for sw. You are not universally respected or loved. You are a pain > in > the arse. > > -- > http://www.helpforheroes.org.uk But, he is adored on Facebook. Steve leads that bunch and they drool and swoon and bow and scrape and genuinely admire his works. He especially likes to do furrin stuff and especially Oriental foods. A Royal potentate for sure, although the great unwashed can only hope to achieve his grandeur and glory some day as they view him from their lumpy chairs in front of their greasy monitors. ==== You mean he is actually 'nice' to people ???? LOLOL Save me from Facebook!! -- http://www.helpforheroes.org.uk |
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Coincidentally (WAS: WTF is European "style" butter?)
On 8/19/2016 10:27 AM, Roy wrote:
> On Friday, August 19, 2016 at 8:06:50 AM UTC-6, graham wrote: >> On 8/19/2016 6:17 AM, jmcquown wrote: >>> On 8/18/2016 2:36 PM, notbob wrote: >>>> I've looked it up and get a buncha gobbledeegook. Anyone, here, have >>>> a simple explanation? >>>> >>>> nb >>>> >>> Publix has Kerrygold Pure Irish Butter on sale, 2 for $5. I might just >>> buy one and see what all the fuss is about. >>> >>> Jill >> That might not be cultured. After all, it is Irish:-) > > Now, now Graham...be nice. > ==== > Incidentally, there's a young woman in Calgary who has started a business making cultured butter. Extremely expensive. Graham |
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WTF is European "style" butter?
"Roy" > wrote in message ... On Friday, August 19, 2016 at 2:53:48 AM UTC-6, Ophelia wrote: > "Danny" wrote in message > ... > > > "Sqwertz" > wrote in message > ... > > On 18 Aug 2016 18:36:05 GMT, notbob wrote: > > > >> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > >> a simple explanation? > > > > Only the same explanation the LAST time you asked this same question. > > We should start calling you "Ophelia II". > > > > https://groups.google.com/d/msg/rec....A/ZcmFlb5cGhQJ > > > > -sw > > And only 15 year almost to the day... Oh the shame of it all > > ------------- > > We should all be as perfect as chubby chops! Has anyone here, ever heard > him say anything nice about anybody? Even when he talks about something > relevant he has to sneer. > > News for sw. You are not universally respected or loved. You are a pain > in > the arse. > > -- > http://www.helpforheroes.org.uk But, he is adored on Facebook. Steve leads that bunch and they drool and swoon and bow and scrape and genuinely admire his works. He especially likes to do furrin stuff and especially Oriental foods. A Royal potentate for sure, although the great unwashed can only hope to achieve his grandeur and glory some day as they view him from their lumpy chairs in front of their greasy monitors. ==== Well sure, he has to behave there instead of showing himself for what he is like he does here, just a big ol gasbag. Cheri |
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WTF is European "style" butter?
"Cheri" wrote in message ...
"Roy" > wrote in message ... On Friday, August 19, 2016 at 2:53:48 AM UTC-6, Ophelia wrote: > "Danny" wrote in message > ... > > > "Sqwertz" > wrote in message > ... > > On 18 Aug 2016 18:36:05 GMT, notbob wrote: > > > >> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > >> a simple explanation? > > > > Only the same explanation the LAST time you asked this same question. > > We should start calling you "Ophelia II". > > > > https://groups.google.com/d/msg/rec....A/ZcmFlb5cGhQJ > > > > -sw > > And only 15 year almost to the day... Oh the shame of it all > > ------------- > > We should all be as perfect as chubby chops! Has anyone here, ever heard > him say anything nice about anybody? Even when he talks about something > relevant he has to sneer. > > News for sw. You are not universally respected or loved. You are a pain > in > the arse. > > -- > http://www.helpforheroes.org.uk But, he is adored on Facebook. Steve leads that bunch and they drool and swoon and bow and scrape and genuinely admire his works. He especially likes to do furrin stuff and especially Oriental foods. A Royal potentate for sure, although the great unwashed can only hope to achieve his grandeur and glory some day as they view him from their lumpy chairs in front of their greasy monitors. ==== Well sure, he has to behave there instead of showing himself for what he is like he does here, just a big ol gasbag. Cheri ----------------- Unlike here, he can't show his real self or would get kicked out. -- http://www.helpforheroes.org.uk |
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Coincidentally (WAS: WTF is European "style" butter?)
On Friday, August 19, 2016 at 10:44:13 AM UTC-6, graham wrote:
> On 8/19/2016 10:27 AM, Roy wrote: > > On Friday, August 19, 2016 at 8:06:50 AM UTC-6, graham wrote: > >> On 8/19/2016 6:17 AM, jmcquown wrote: > >>> On 8/18/2016 2:36 PM, notbob wrote: > >>>> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > >>>> a simple explanation? > >>>> > >>>> nb > >>>> > >>> Publix has Kerrygold Pure Irish Butter on sale, 2 for $5. I might just > >>> buy one and see what all the fuss is about. > >>> > >>> Jill > >> That might not be cultured. After all, it is Irish:-) > > > > Now, now Graham...be nice. > > ==== > > > Incidentally, there's a young woman in Calgary who has started a > business making cultured butter. Extremely expensive. > Graham As I recall from my days on my folks farm, we would make butter from cream in the summer which may have been around a bit too long. Despite being cooled, some of this cream was what I would call "ripe". Naturally cultured, the cream produced wonderful butter with a unique taste. The buttermilk was wonderful to drink as well. People who live in the city have no clue about what country folk produce for themselves from so-called sub-standard food sources. We were all healthy and suffered no ill-effects. When our town dwelling relatives came to visit they must have thought we were living in the garden of Eden. Actually, we lived and ate well every day of the year and thought this was nothing out of the ordinary. ==== |
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Coincidentally (WAS: WTF is European "style" butter?)
"Roy" > wrote in message news:9fed554b-9c74-4415-a733- As I recall from my days on my folks farm, we would make butter from cream in the summer which may have been around a bit too long. Despite being cooled, some of this cream was what I would call "ripe". Naturally cultured, the cream produced wonderful butter with a unique taste. The buttermilk was wonderful to drink as well. People who live in the city have no clue about what country folk produce for themselves from so-called sub-standard food sources. We were all healthy and suffered no ill-effects. =============== This is very true, we were all very healthy children growing up on a ranch and usually only saw doctors for things like stitches etc., and we were eating just about everything, no outdates there, and no ill effects either. Cheri |
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Coincidentally (WAS: WTF is European "style" butter?)
On Fri, 19 Aug 2016 10:44:13 -0600, graham > wrote:
>On 8/19/2016 10:27 AM, Roy wrote: >> On Friday, August 19, 2016 at 8:06:50 AM UTC-6, graham wrote: >>> On 8/19/2016 6:17 AM, jmcquown wrote: >>>> On 8/18/2016 2:36 PM, notbob wrote: >>>>> I've looked it up and get a buncha gobbledeegook. Anyone, here, have >>>>> a simple explanation? >>>>> >>>>> nb >>>>> >>>> Publix has Kerrygold Pure Irish Butter on sale, 2 for $5. I might just >>>> buy one and see what all the fuss is about. >>>> >>>> Jill >>> That might not be cultured. After all, it is Irish:-) >> >> Now, now Graham...be nice. >> ==== >> >Incidentally, there's a young woman in Calgary who has started a >business making cultured butter. Extremely expensive. >Graham Hopefully they will let her continue. Several years ago there was a woman here who sold unpasteurized milk, we loved it. I was making Devonshire cream again! They shut her down despite the fact we all told them we were well aware of what the consequences might be. |
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WTF is European "style" butter?
Ophelia wrote:
> "Danny" wrote in message > ... > > > "Sqwertz" > wrote in message > ... > > On 18 Aug 2016 18:36:05 GMT, notbob wrote: > > > >> I've looked it up and get a buncha gobbledeegook. Anyone, here, have > >> a simple explanation? > > > > Only the same explanation the LAST time you asked this same question. > > We should start calling you "Ophelia II". > > > > https://groups.google.com/d/msg/rec....A/ZcmFlb5cGhQJ > > > > -sw > > And only 15 year almost to the day... Oh the shame of it all > > ------------- > > We should all be as perfect as chubby chops! Has anyone here, ever heard > him say anything nice about anybody? Even when he talks about something > relevant he has to sneer. > > News for sw. You are not universally respected or loved. You are a pain in > the arse. I applaud your comment MOST heartily, Ms. O....!!! -- Best Greg |
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