On Sat, 12 Jun 2021 12:13:27 -0400, Sheldon Martin >
wrote:

>On Sat, 12 Jun 2021 10:10:49 -0400, jmcquown >
>wrote:
>
>>On 6/12/2021 9:30 AM, Michael Trew wrote:
>>> On 6/10/2021 10:48 PM, Ed Pawlowski wrote:
>>>> I always liked raisin bread but it is hard to find a really good one. I
>>>> found one.
>>>>
>>>> Actually, my friend did. She shops at Sam's Club on occasion and picked
>>>> up a loaf or Oregon Trail Raisin bread. Slightly thicker slice and
>>>> loaded with raisins. With Kerry Gold butter, two slices with a cup of
>>>> coffee was my breakfast two days this week. WalMart also carries it.
>>>
>>> Is that Kerry Gold butter worth it?* I sprung for it once, over the
>>> regular store brand, and I honestly didn't notice much of an
>>> appreciative difference on my toast.
>>
>>IMHO, if you can't taste the difference then Kerry Gold butter likely
>>isn't worth the cost.
>>
>>Jill
>
>My wife likes Kerry Gold and often buys it. I've tried it and the
>main difference is textural, it's more spreadable. If spread on hot
>toast it melts and to me tastes like any other melted butter. I never
>buy salted butter, if I want salt I sprinkle my buttered toast with
>kosher salt, the larger grains on the surface impart a saltier flavor
>with less salt. Salted butter actually contains a substantial amount
>of salt that is unnoticeable flavorwise. Anything that needs a
>sprinkle of salt I use a small pinch of kosher salt. We have salt
>shakers, but mainly for company, we very rarely use table salt. Some
>people salt their food like they are melting sidewalk ice. Salted
>butter came about prior to refrigeration, salt was added to increase
>shelf life. A lot of foods contain excess salt as a preservative,
>store bought ice cream is overly salted. Cheese was overly salted
>since before refrigeration. Coldcuts are overly salted because they
>had to travel well prior to refrigeration. Overly salted pastrami is
>a learned taste, people wouldn't eat low salt pastrami even though
>with modern refrigeration it's perfectly safe.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Bruce