Recipes

[loriqvc]

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@Bridgegal wrote:

I never knew butter in your refridgerator had to be used within a month. Yikes!  I know I've used butter that was in there longer than that.  I just bought a box of sticks of butter two weeks ago.  Better get those babies in the freezer.

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@Bridgegal - The "within a month" recommendation is so that your butter doesn't start to pick up odors and flavors from other things in your refrigerator; all butter has a "best by" date stamped on it, and you can rely on that if your butter is well wrapped.

As for any specialty butter versus standard butter, I totally agree with Lucinda's assessment: I use the "good stuff" on homemade bread, rolls, and sometimes toast, and always in recipes where butter is the star. Otherwise, I use my reliable and still-plenty-tasty grocery store butter. (And I almost exclusively use salted butter, even in baking.)

[KKWA]

@novamc1  Interesting, thank you.

[mustang66lady]

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@evelyner wrote:

Having been raised on French butter, I know the difference. 

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@evelyner 

Interesting-I have heard of French butter but to my knowledge, have never seen it in the stores.   I do have to admit, I'm not sure I know of any brand names; care to give us the name of your favortie(s)?

[sunshine45]

kerrygold is still my most favorite butter, but i have purchased french butters......president is good and i love their sea salt butter. danish lurpak butter is also good.

sometimes you can find these specialty butters in ethnic stores or grocery stores like the fresh market.

[depglass]

I recently found some Kerry Gold from Ireland at Costco.  I couldn't pass it up as it was as reasonably priced as my regular brands.  "What's wrong with good old American butter?:" DH said.  Well, this just tastes better.  I used to buy it where I used to live when DH worked out of town, so he wasn't familiar with it.  I'll keep him happy, sigh.