On Sun, 03 Apr 2016 13:33:45 -0500, "cshenk" > wrote:

>onglet wrote in rec.food.cooking:
>
>> On 4/3/2016 10:50 AM, cshenk wrote:
>> > jmcquown wrote in rec.food.cooking:
>> >
>> > > On 4/3/2016 12:15 PM, rosie wrote:
>> > > > I always use butter and not margarine. Fr a long time I have
>> > > > found Plugra to be the best, it is so tasty. Recently I found
>> > > > Land O Lakes Butter with Olive Oil and Sea Salt !! It is even
>> > > > better than Plugra. Has anyone else tried it??
>> > > >
>> > > I've never tried Plugra. I've frequently bought Land O'Lakes
>> > > butter. But I more frequently buy Publix brand butter. Same
>> > > ingredients, half the cost unless L'OL is on sale. I freeze
>> > > sticks of butter. Stock up when it's on sale. Freezing doesn't
>> > > hurt butter one little bit.
>> > >
>> > > Jill
>> >
>> > Same here Jill. I've not tried KerryGold to see if it really is
>> > better but in all other ways, butter is butter. Only the amount of
>> > food coloring varies.
>> >
>> > I get it 3lbs at a shot pretty often at BJ's.
>> >
>>
>> The Kerrygold with herbs is good stuff:
>>
>> http://kerrygoldusa.com/products/garlic-herb-butter
>
>It's also very easy to make garlic herb butter from a stick of regular
>with garlic and herbs.

'Zactly, and you'll know what/who is in it. I just a half hour ago
made a big bowlful of air popped corn, drizzled with a half stick real
butter melted with some grated Parmigiano Reggiano, I only buy
unsalted butter so the cheese added enough salt. From a 1/2 cup of
ordinary cheapo generic popping corn I filled a 24 cup bowl and had
only five kernals that didn't pop, went into my five gallon bucket of
bird seed... and my kitchen doesn't schtink of diesel like carcinogen
microwave popcorn or smokey stove top burnt oil popcorn.