In <vp6Ud.516376$6l.75542@pd7tw2no> carbuff wrote:
> I've been wondering about unsalted butter for a long time, because so
> often in a recipe that calls for it, one of the other ingredients is
> salt! (What prompted this was Dimitri's recipe for Tapenade Butter
> in the Gourmet Dinner/Help thread, which, among the ingredients
> included: unsalted butter, anchovies <cough> VERY salty, and then
> salt & pepper to taste)
>
> I admit I've never tried unsalted butter, because it's almost twice
> the price of the regular stuff which is already an obscene price IMHO.
> For the enquiring minds, ordinary butter is $3.19/lb at Safeway
> here in Manitoba, or get this - $3.97 at WalMart (We Sell For Less) -
> hah!

Now that's a shocker! I'll check next time we're at Safeway. We rarely
buy butter but myself, I'd prefer it. There is a Walmart close by the
Safeway we shop at so will stop and check the difference. See how
Saskatchewan might compare ;-)

> So, does unsalted butter make an appreciable taste difference,
> especially when you end up adding salt, or salty ingredients later?

Makes absolutely no sense to me...

--
Cheers

Dennis

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