My wife and I were born during the post-WWII era and were raised in or near Liverpool. We remember well, the deprivations of food rationing and the inevitable shortages. So yesterday, when she baked scones for dessert, she asked that I serve them with 'best butter'. Do any other old- timers out there remember the term, and was there ever a 'worst butter'? Maybe it was just a term to differentiate it from plain old margarine, often likened to 'axle grease'.
This was also in the pre-household refrigerator era, when butter would go off if not consumed in a timely manner, whereas margarine seemed to last almost indefinitely.
As I am writing this, I recall the term 'clarified butter', does this sound familiar to anyone?
Scouser wrote:
...she asked that I serve them with 'best butter'.
Are you sure she didn't say "best bitter"?
Shellback
Loc: North of Cheyenne Bottoms Wetlands - Kansas
I am not familiar with ‘best butter’ but Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to separate by density.
Bridges
Loc: Memphis, Charleston SC, now Nazareth PA
Scouser wrote:
My wife and I were born during the post-WWII era and were raised in or near Liverpool. We remember well, the deprivations of food rationing and the inevitable shortages. So yesterday, when she baked scones for dessert, she asked that I serve them with 'best butter'. Do any other old- timers out there remember the term, and was there ever a 'worst butter'? Maybe it was just a term to differentiate it from plain old margarine, often likened to 'axle grease'.
This was also in the pre-household refrigerator era, when butter would go off if not consumed in a timely manner, whereas margarine seemed to last almost indefinitely.
As I am writing this, I recall the term 'clarified butter', does this sound familiar to anyone?
My wife and I were born during the post-WWII era a... (
show quote)
When I want to use the best butter I go for Irish Gold. It is pricy compared to store-brand butter but I can tell the difference so I hope those who are served in my home will enjoy the difference.
Maybe the term is related to:
"The Best Butter (French: Au bon beurre) is a 1952 novel by the French writer Jean Dutourd. It was published in the United Kingdom as The Milky Way. It tells the story of a Paris dairy shop during the German occupation, and how the politically uninterested manager adapts to the situation and collaborates whenever he finds it favorable. The novel satirizes the French attitude toward the occupation."https://en.wikipedia.org/wiki/The_Best_Butter.
I remember my dad, when looking for a good watchdog, would try to pick the "best biter" in the litter. OK, I guess I'd butter leave after that one.
FreddB
Loc: PA - Delaware County
Bridges wrote:
When I want to use the best butter I go for Irish Gold. It is pricy compared to store-brand butter but I can tell the difference so I hope those who are served in my home will enjoy the difference.
KerryGold - yes, it really IS better!
Clarified butter is also called Ghee, which is sold in many supermarkets. It's still butter, and has a higher smoke point, useful if cooking with it.
Morry
Loc: Palm Springs, CA
My (the gourmet cook) agrees with you. As for me . . . I don't know.
Morry
Loc: Palm Springs, CA
Bridges wrote:
When I want to use the best butter I go for Irish Gold. It is pricy compared to store-brand butter but I can tell the difference so I hope those who are served in my home will enjoy the difference.
My wife (a gourmet cook) agrees with you. As for me . . . I do not know.
Scouser wrote:
My wife and I were born during the post-WWII era and were raised in or near Liverpool. We remember well, the deprivations of food rationing and the inevitable shortages. So yesterday, when she baked scones for dessert, she asked that I serve them with 'best butter'. Do any other old- timers out there remember the term, and was there ever a 'worst butter'? Maybe it was just a term to differentiate it from plain old margarine, often likened to 'axle grease'.
This was also in the pre-household refrigerator era, when butter would go off if not consumed in a timely manner, whereas margarine seemed to last almost indefinitely.
As I am writing this, I recall the term 'clarified butter', does this sound familiar to anyone?
My wife and I were born during the post-WWII era a... (
show quote)
A recent tasting by Consumers Reports: "Editor’s Choice: Finlandia Unsalted" 8 oz. for $4.99
Runner-Up Isigny Ste Mère Unsalted @ 8 oz for $22.75
As for me, I like just plain old Land O Lakes on toast, it makes me . . .
Smile,
JimmyT Sends
Bridges wrote:
When I want to use the best butter I go for Irish Gold. It is pricy compared to store-brand butter but I can tell the difference so I hope those who are served in my home will enjoy the difference.
I like the Irish Gold, but we find that Plugra is slightly better (at least for our palates). It also is pricey, but well worth it.
I use butter for baked potatoes, sweet potatoes, and Stovetop Stuffing. I don't buy much butter.
If you want to reply, then
register here. Registration is free and your account is created instantly, so you can post right away.