A treatise on butter

Let me first state that in this house we use butter liberally. There is just no escaping it’s use – for greasing up a pan to melting with dark chocolate as a base for kick ass cream cheese brownies. Butter is a requisite ingredient.

Now until a few months ago any store bought butter was good to go. As a rule it usually is good but then I made a fateful decision. I took home some Kerry Gold butter  – in both its salted and unsalted varieties.

I shall never buy American mass produced butter again, well maybe never is too strong. There are uses for standard butter – creme brule for example. But for everything else Irish or European butter please.

Like all good cooks I taste ingredients to every dish. And I have to say this Kerry Gold Irish butter is in two words, fucking awesome.

There’s something to be said for high quality ingredients. It can elevate a dish or treat to a new dimension when the best ingredients are used in its preparation. You really don’t know until you try I suppose, but good butter is the bomb. It’s even better than butter I’ve made myself. I really must learn the black magic they use to make Irish or European butter.

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