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I PM'd Dean with the best, most updated version, highest resolution, fit for his majesty!

I think he's just been eating that Imperial Margarine again...

Dang, he changed his name again!

oval wrote: ↑Wed Jun 29, 2022 6:34 pm I think he's just been eating that Imperial Margarine again...

Margarine? Margarine! You think I would eat that hydrogenated oil? That fake butter! OFF WITH HER HEAD!!!
Only the finest European (French or Irish) butter passes my lips!
That's because European standards are 82% butterfat minimum, where it's only 80% minimum here. Plus the fact that European cows are more free range/grass fed than US cows, that makes that extra 2% really stand out.

I've always wondered what the deal was with Irish butter. Thank you for elucidating that for me.

Is Irish butter also cultured? I know it's supposed to be a little bit better based on feed quality too.

HisImperialMajesty wrote:That's because European standards are 82% butterfat minimum, where it's only 80% minimum here. Plus the fact that European cows are more free range/grass fed than US cows, that makes that extra 2% really stand out.

Not only is he imperial in his majesty, he is magnanimous in the proffering of his culinary sagacity to us lowly plebeians!

Ok, ya'll gone on to another language...from my understanding margarine is what you use to fry tofu bacon in...but should some of these other words be used around kids?...or even nannies as for as that goes? Real heavy butter makes most anything better. Reminds me of a big bite of goat cheese I had going down a river in France(?), maybe Austria(?), seems like a hundred years ago! It didn't help matters that every time you passed beneath a bridge (there were 30+ of them!) by tradition you had to make a toast and the "slice of cheese cake" appeared at my table at the end of the ride. Everybody else at the table seemed to enjoy my antics when I took a giant bite and realized it wasn't cheese cake. ...kinda reminded me, texture-and-sticky-wise, of silicone caulking.

za419 wrote: ↑Wed Jun 29, 2022 8:37 pm Is Irish butter also cultured? I know it's supposed to be a little bit better based on feed quality too.

No, just churned cream. I prefer mine salted, but butter is just cream.
Now the liquid left over, the buttermilk, can be cultured to make it thicker and last longer.

I've seen cultured butters in the stores that are just lightly fermented to bring out a hint of that tangy, deep sort of flavor that separates yogurt from milk. Really good on toast if you ask me...

I never know which "trade name" means what though. Irish butter, Swiss chard... Well, at least I know American cheese

His profile picture changed! Clearly he's not planning to change his name back to ChefDean anytime soon.

Perhaps HisImperialMajesty's avatar, rather than envision his daily pursuits, should reflect the storied (albeit sordid) History of the Empire by displaying a previous Holder of the Porcelain Throne?

Yes, I think the last one would fit HisImperialMajesty’s avatar best.