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IMO, butter is like Voka and Gin. Most people think it’s all the same until they have a chance to compare it a quality product where it shines.
I used to pocket the butter packets from breakfasts. Now I prefer Kerigold. There is a definite quality difference. You are correct, until your eyes or taste buds have been opened, you do not realize the quality difference.
the butter isle has exploded with higher end butter choices since this covid started, lots of smaller local farms making butter. lots of choices from vermont
fukahwee maine
you can lead a fish to water but you can not make him drink it
Now I prefer Kerigold. There is a definite quality difference. You are correct, until your eyes or taste buds have been opened, you do not realize the quality difference.
Now I prefer Kerigold. There is a definite quality difference. You are correct, until your eyes or taste buds have been opened, you do not realize the quality difference.
Now I prefer Kerigold. There is a definite quality difference. You are correct, until your eyes or taste buds have been opened, you do not realize the quality difference.
landolakes for things it doesnt matter, good butter for finishing, spreading etc
I like American-style butter (good ol' LO'L) for baking certain things (biscuits, brioche rolls) because of the extra water in it. Helps with oven spring.
Kerrygold for toast, eggs, etc. where the taste/flavor matters, mostly because it is readily available vs. other European-style butters.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
Face it: a condiment is using a specific food in the context of a table serving side option to add to other food. Any condiment can be used as an ingredient in cooking. Also, who cares?
Face it: a condiment is using a specific food in the context of a table serving side option to add to other food. Any condiment can be used as an ingredient in cooking. Also, who cares?
Who cares!? Who cares!? These types of questions keep me up at night. (Plus condiments do not add calories).
Is a garnish a condiment then? Or is a condiment a garnish?
I am extremely offended that you do not validate my concerns. You sir, are not nice.
If it is worth doing, it is worth overdoing.
It amazes me, how many people do not realize how the future works.
@nolaegghead C'mon my friend - git yer priorities straight...
Coleman, Texas Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats... "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?" YukonRon
Comments
Butter is a fat used for cooking, infrequently a condiment for bread, esp freshly baked.
Toasted banana bread with butter is my favorite.
It amazes me, how many people do not realize how the future works.
says it is so that is good enough for me.
Camped out in the (757/948/804)
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga
It amazes me, how many people do not realize how the future works.
Incorrect:
I hate it when I go to the kitchen for food and all I find are ingredients!
Michaelhttps://www.bedbathandbeyond.com/store/s/*:*/fl_butter-bell/store-1?localStore=true&icid=hp_homepage_2st0_2st1_im_store_20055&view=GRID&removeInStock=true
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow
landolakes for things it doesnt matter, good butter for finishing, spreading etc
If you dip your ketchup covered meat loaf into a puddle of ketchup does it become a condiment?
It amazes me, how many people do not realize how the future works.
garlic roasted, thai chillis roasted? any other ingrediants, i could see adding a little honey for certain things
"For the record, I took a critical thinking test once and did quite well." - Area lawn dart salesman
"Better to die on your feet, than live on your knees" - Midnight Oil
Ogden, Utard
Edit, OMG! Be still be heart.
It amazes me, how many people do not realize how the future works.
Kerrygold for toast, eggs, etc. where the taste/flavor matters, mostly because it is readily available vs. other European-style butters.
Camped out in the (757/948/804)
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
Is a garnish a condiment then? Or is a condiment a garnish?
I am extremely offended that you do not validate my concerns. You sir, are not nice.
It amazes me, how many people do not realize how the future works.
However, I cannot do anything about that because I am heavily restricted in travel and gatherings due to COVID-19.
Plus, this is a BBQ forum, and life and other questions still go on.
It amazes me, how many people do not realize how the future works.
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon