On 7/18/2016 8:08 PM, Cheri wrote:
>
> > wrote in message
> ...
>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>
>>> I never
>>> buy salted butter, I much prefer to add my own salt or have the
>>> ingredients contain salt.
>>>
>>>
>> I never buy unsalted butter.
>
> Me either.
>
> Cheri

I don't notice much of a difference.

Jill

On 7/18/2016 5:44 PM, Je�us wrote:
> On Mon, 18 Jul 2016 14:03:18 -0700 (PDT), "
> > wrote:
>
>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>
>>> I never
>>> buy salted butter, I much prefer to add my own salt or have the
>>> ingredients contain salt.
>>>
>>>
>> I never buy unsalted butter.
>
> Me neither. Never really have much call for it.
>
I don't use enough butter to worry about salted vs unsalted to worry
about it.

Jill

On 7/20/2016 5:21 PM, Dave Smith wrote:
> On 2016-07-20 4:24 PM, Nancy2 wrote:
>> Land 'O Lakes unsalted butter is in paper. I have never bought any
>> brand wrapped
>> in foil.
>>
>
> Most of the butter sold her is wrapped in a very thin foil.
>
The only thing I see wrapped in foil is margarine. Butter is wrapped in
paper.

Jill

On Wednesday, July 20, 2016 at 4:24:27 PM UTC-4, Nancy2 wrote:
> Land 'O Lakes unsalted butter is in paper. I have never bought any brand wrapped
> in foil.
>
> N.

Back in the pre-Cambrian Era, before the crust of the Earth had
fully cooled...

Strike that. When I was young, unsalted Land o' Lakes came wrapped
in foil. Either they've gotten cheap, or butter-wrapping technology
has improved so that the same paper can be used for both salted and
unsalted.

Cindy Hamilton

On 7/20/2016 2:10 PM, Brooklyn1 wrote:
> On Wed, 20 Jul 2016 09:33:27 -0700, Taxed and Spent
> > wrote:
>
>> whipped butter is easy to spread if you let it warm up some.
>
> It warms quickly on hot toast but for spreading on plain bread it can
> take as long to soften as regular stick butter. Also I found I needed
> to use twice as much by volume because it's half air. Whipped butter
> is more expensive, I don't think it's worth it for air.
>
I agree.

Jill

Cindy Hamilton wrote:
>
> On Wednesday, July 20, 2016 at 4:24:27 PM UTC-4, Nancy2 wrote:
> > Land 'O Lakes unsalted butter is in paper. I have never bought any brand wrapped
> > in foil.
> >
> > N.
>
> Back in the pre-Cambrian Era, before the crust of the Earth had
> fully cooled...
>
> Strike that. When I was young, unsalted Land o' Lakes came wrapped
> in foil. Either they've gotten cheap, or butter-wrapping technology
> has improved so that the same paper can be used for both salted and
> unsalted.

Here in Virginia, I always buy butter (vs margarine). I buy whatever
brand is on sale when I need it. I normally buy salted but occasionally
buy the unsalted just for a change. I can easily taste the difference.
Unsalted has a sweeter taste but it can go rancid if you leave out too
long in the summer.

Anyway, all butter here is always in paper. The last time I saw foil
used was with margarine. Actually, I don't think I've ever seen
margarine in paper.

On 7/20/2016 11:43 AM, Brooklyn1 wrote:
>
> Most tea drinkers did that during WWll when tea and most commodities
> were rationed... many folks still do the same nowadays to stretch
> their tea dollar
>
It's the same reason chickory is added to coffee. To stretch it.

Jill

jmcquown wrote:
>Brooklyn1 wrote:
>>
>> Most tea drinkers did that during WWll when tea and most commodities
>> were rationed... many folks still do the same nowadays to stretch
>> their tea dollar
>>
>It's the same reason chickory is added to coffee. To stretch it.

And lots of extra stale Kaiser rolls to stretch the meat loaf and meat
balls... and add rice too. I don't mind the extra bread crumbs but
I don't like rice in my meat loaf or meat balls... I especially don't
like rice in stuffed peppers or stuffed cabbage.
Nowadays chicory costs as much if not more than coffee.
https://www.amazon.com/s/ref=a9_sc_1...qid=1469124328

Brooklyn1 wrote:
>
> I especially don't
> like rice in stuffed peppers or stuffed cabbage.

I said earlier today that I usually only like rice with chinese food.
Stuffed peppers is another meal that I like rice (and lots of meat and
onions, etc).

If you don't like rice in stuffed peppers, what do you use?
Don't tell me pasta - that would be somewhat bizarre lol

On Thu, 21 Jul 2016 15:24:05 -0400, Gary > wrote:

> Brooklyn1 wrote:
> >
> > I especially don't
> > like rice in stuffed peppers or stuffed cabbage.
>
> I said earlier today that I usually only like rice with chinese food.
> Stuffed peppers is another meal that I like rice (and lots of meat and
> onions, etc).
>
> If you don't like rice in stuffed peppers, what do you use?
> Don't tell me pasta - that would be somewhat bizarre lol

Make albondigas soup sometime. It's basically vegetable soup with
porcupine meatballs in a beef broth with Mexican seasonings. Cilantro
is a must for me. Don't make the meatballs Italian! All you need is
meat & rice. Use no more than 1/3 cup rice per pound of meat.

Another soup that calls for rice is Avgolemono (Greek Chicken-Egg
Soup). Not hard to make and very tasty.


--

sf

"Gary" > wrote in message ...
> Cindy Hamilton wrote:
>>
>> On Wednesday, July 20, 2016 at 4:24:27 PM UTC-4, Nancy2 wrote:
>> > Land 'O Lakes unsalted butter is in paper. I have never bought any
>> > brand wrapped
>> > in foil.
>> >
>> > N.
>>
>> Back in the pre-Cambrian Era, before the crust of the Earth had
>> fully cooled...
>>
>> Strike that. When I was young, unsalted Land o' Lakes came wrapped
>> in foil. Either they've gotten cheap, or butter-wrapping technology
>> has improved so that the same paper can be used for both salted and
>> unsalted.
>
> Here in Virginia, I always buy butter (vs margarine). I buy whatever
> brand is on sale when I need it. I normally buy salted but occasionally
> buy the unsalted just for a change. I can easily taste the difference.
> Unsalted has a sweeter taste but it can go rancid if you leave out too
> long in the summer.
>
> Anyway, all butter here is always in paper. The last time I saw foil
> used was with margarine. Actually, I don't think I've ever seen
> margarine in paper.

No Plugara there?

On 7/21/2016 9:41 PM, Julie Bove wrote:
>
> "Gary" > wrote in message
> ...
>> Cindy Hamilton wrote:
>>>
>>> On Wednesday, July 20, 2016 at 4:24:27 PM UTC-4, Nancy2 wrote:
>>> > Land 'O Lakes unsalted butter is in paper. I have never bought any
>>> > brand wrapped
>>> > in foil.
>>> >
>>> > N.
>>>
>>> Back in the pre-Cambrian Era, before the crust of the Earth had
>>> fully cooled...
>>>
>>> Strike that. When I was young, unsalted Land o' Lakes came wrapped
>>> in foil. Either they've gotten cheap, or butter-wrapping technology
>>> has improved so that the same paper can be used for both salted and
>>> unsalted.
>>
>> Here in Virginia, I always buy butter (vs margarine). I buy whatever
>> brand is on sale when I need it. I normally buy salted but occasionally
>> buy the unsalted just for a change. I can easily taste the difference.
>> Unsalted has a sweeter taste but it can go rancid if you leave out too
>> long in the summer.
>>
>> Anyway, all butter here is always in paper. The last time I saw foil
>> used was with margarine. Actually, I don't think I've ever seen
>> margarine in paper.
>
> No Plugara there?

It's Plugra, not Plugara. And Plugra is butter, not margarine.

Jill

"Gary" > wrote in message ...
> Brooklyn1 wrote:
>>
>> I especially don't
>> like rice in stuffed peppers or stuffed cabbage.
>
> I said earlier today that I usually only like rice with chinese food.
> Stuffed peppers is another meal that I like rice (and lots of meat and
> onions, etc).
>
> If you don't like rice in stuffed peppers, what do you use?
> Don't tell me pasta - that would be somewhat bizarre lol

My FIL wouldn't eat rice but he had tons of peppers. I stuffed them with
bread stuffing to serve with chicken. I also stuffed them with mashed
potatoes but can't remember now what I served those with. A mixture of corn
and beans or either one with ground beef works too. All are good.

"jmcquown" > wrote in message
...
> On 7/21/2016 9:41 PM, Julie Bove wrote:
>>
>> "Gary" > wrote in message
>> ...
>>> Cindy Hamilton wrote:
>>>>
>>>> On Wednesday, July 20, 2016 at 4:24:27 PM UTC-4, Nancy2 wrote:
>>>> > Land 'O Lakes unsalted butter is in paper. I have never bought any
>>>> > brand wrapped
>>>> > in foil.
>>>> >
>>>> > N.
>>>>
>>>> Back in the pre-Cambrian Era, before the crust of the Earth had
>>>> fully cooled...
>>>>
>>>> Strike that. When I was young, unsalted Land o' Lakes came wrapped
>>>> in foil. Either they've gotten cheap, or butter-wrapping technology
>>>> has improved so that the same paper can be used for both salted and
>>>> unsalted.
>>>
>>> Here in Virginia, I always buy butter (vs margarine). I buy whatever
>>> brand is on sale when I need it. I normally buy salted but occasionally
>>> buy the unsalted just for a change. I can easily taste the difference.
>>> Unsalted has a sweeter taste but it can go rancid if you leave out too
>>> long in the summer.
>>>
>>> Anyway, all butter here is always in paper. The last time I saw foil
>>> used was with margarine. Actually, I don't think I've ever seen
>>> margarine in paper.
>>
>> No Plugara there?
>
> It's Plugra, not Plugara. And Plugra is butter, not margarine.

Gee, Jill. Too stupid to recognize a typo? I know it's butter. And it's in
foil.

Julie Bove wrote:
>
> >> No Plugara there?

I looked this morning, Julie. No Plugra. Thank goodness lol just the
name sounds unappealing.

Anyway, my store does sell some "specialty butter" and they are all in
foil.

- "European butter" made by Land O Lakes (82% fat vs 80%) yawn
- also some butter from Ireland (forget the name)
- and butter from Finland of all places (forget that name too)

Just these specialty butters are in foil. All others are in paper. Not
that it matters at all.

On 7/22/2016 9:18 AM, Gary wrote:
> Julie Bove wrote:
>>
>>>> No Plugara there?
>
> I looked this morning, Julie. No Plugra. Thank goodness lol just the
> name sounds unappealing.
>
> Anyway, my store does sell some "specialty butter" and they are all in
> foil.
>
> - "European butter" made by Land O Lakes (82% fat vs 80%) yawn
> - also some butter from Ireland (forget the name)

Kerry Gold?

> - and butter from Finland of all places (forget that name too)
>
> Just these specialty butters are in foil. All others are in paper. Not
> that it matters at all.
>
>
>

jmcquown wrote:
>
> On 7/22/2016 9:18 AM, Gary wrote:
> > Julie Bove wrote:
> >>
> >>>> No Plugara there?
> >
> > I looked this morning, Julie. No Plugra. Thank goodness lol just the
> > name sounds unappealing.
> >
> > Anyway, my store does sell some "specialty butter" and they are all in
> > foil.
> >
> > - "European butter" made by Land O Lakes (82% fat vs 80%) yawn
> > - also some butter from Ireland (forget the name)
>
> Kerry Gold?

That sounds right. Regardless, I had no urge to try it.

On Fri, 22 Jul 2016 09:18:08 -0400, Gary > wrote:

>Julie Bove wrote:
>>
>> >> No Plugara there?
>
>I looked this morning, Julie. No Plugra. Thank goodness lol just the
>name sounds unappealing.
>
>Anyway, my store does sell some "specialty butter" and they are all in
>foil.
>
>- "European butter" made by Land O Lakes (82% fat vs 80%) yawn
>- also some butter from Ireland (forget the name)
>- and butter from Finland of all places (forget that name too)
>
>Just these specialty butters are in foil. All others are in paper. Not
>that it matters at all.

In Ontario, ALL of the butter is in foil. No paper at all. And our
butter generally doesn't come in 4-ounce sticks. It's in a one pound
block.

Doris

On Friday, July 22, 2016 at 10:21:50 AM UTC-4, Gary wrote:
> jmcquown wrote:
> >
> > On 7/22/2016 9:18 AM, Gary wrote:
> > > Julie Bove wrote:
> > >>
> > >>>> No Plugara there?
> > >
> > > I looked this morning, Julie. No Plugra. Thank goodness lol just the
> > > name sounds unappealing.
> > >
> > > Anyway, my store does sell some "specialty butter" and they are all in
> > > foil.
> > >
> > > - "European butter" made by Land O Lakes (82% fat vs 80%) yawn
> > > - also some butter from Ireland (forget the name)
> >
> > Kerry Gold?
>
> That sounds right. Regardless, I had no urge to try it.

Those high-end, Euro-style butters are cultured, so they have
a slightly sour, almost yogurt-y taste. People who like that
sort of thing refer to the flavor profile as "complex", but
it just tastes slightly spoiled to me. I don't see any need
to pay twice as much for butter that tastes a little off.

I generally buy regular Land o' Lakes (salted), but sometimes I
feel cheap and buy the store brand. Salted LoL is what I expect
butter to taste like.

Cindy Hamiton

Doris Night wrote:
>
> In Ontario, ALL of the butter is in foil. No paper at all. And our
> butter generally doesn't come in 4-ounce sticks. It's in a one pound
> block.

Most butter here comes in 1 pound packages. 4 sticks of 4 ounces and all
wrapped in paper.

On 7/22/2016 9:55 AM, Cindy Hamilton wrote:
> On Friday, July 22, 2016 at 10:21:50 AM UTC-4, Gary wrote:
>> jmcquown wrote:
>>>
>>> On 7/22/2016 9:18 AM, Gary wrote:
>>>> Julie Bove wrote:
>>>>>
>>>>>>> No Plugara there?
>>>>
>>>> I looked this morning, Julie. No Plugra. Thank goodness lol just the
>>>> name sounds unappealing.
>>>>
>>>> Anyway, my store does sell some "specialty butter" and they are all in
>>>> foil.
>>>>
>>>> - "European butter" made by Land O Lakes (82% fat vs 80%) yawn
>>>> - also some butter from Ireland (forget the name)
>>>
>>> Kerry Gold?
>>
>> That sounds right. Regardless, I had no urge to try it.
>
> Those high-end, Euro-style butters are cultured, so they have
> a slightly sour, almost yogurt-y taste. People who like that
> sort of thing refer to the flavor profile as "complex", but
> it just tastes slightly spoiled to me. I don't see any need
> to pay twice as much for butter that tastes a little off.
>
When I was at uni, I served some real, farm butter to my
friends, and, poor city dwellers that they were, thought
it was "off". They had never tasted the real thing!

"Gary" > wrote in message ...
> Doris Night wrote:
>>
>> In Ontario, ALL of the butter is in foil. No paper at all. And our
>> butter generally doesn't come in 4-ounce sticks. It's in a one pound
>> block.
>
> Most butter here comes in 1 pound packages. 4 sticks of 4 ounces and all
> wrapped in paper.

Yes, I do mostly buy the one pound blocks at Smart and Final due to tastes
good and lower prices than the cubes.

Cheri

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> On 7/22/2016 9:18 AM, Gary wrote:
>> > Julie Bove wrote:
>> >>
>> >>>> No Plugara there?
>> >
>> > I looked this morning, Julie. No Plugra. Thank goodness lol just the
>> > name sounds unappealing.
>> >
>> > Anyway, my store does sell some "specialty butter" and they are all in
>> > foil.
>> >
>> > - "European butter" made by Land O Lakes (82% fat vs 80%) yawn
>> > - also some butter from Ireland (forget the name)
>>
>> Kerry Gold?
>
> That sounds right. Regardless, I had no urge to try it.

I have bought it on occasion when I knew I would only need a small amount of
butter and wouldn't be able to use up a pound before it went bad.

On 7/21/2016 9:47 PM, jmcquown wrote:
> On 7/21/2016 9:41 PM, Julie Bove wrote:
>>
>> "Gary" > wrote in message
>> ...
>>> Cindy Hamilton wrote:
>>>>
>>>> On Wednesday, July 20, 2016 at 4:24:27 PM UTC-4, Nancy2 wrote:
>>>> > Land 'O Lakes unsalted butter is in paper. I have never bought any
>>>> > brand wrapped
>>>> > in foil.
>>>> >
>>>> > N.
>>>>
>>>> Back in the pre-Cambrian Era, before the crust of the Earth had
>>>> fully cooled...
>>>>
>>>> Strike that. When I was young, unsalted Land o' Lakes came wrapped
>>>> in foil. Either they've gotten cheap, or butter-wrapping technology
>>>> has improved so that the same paper can be used for both salted and
>>>> unsalted.
>>>
>>> Here in Virginia, I always buy butter (vs margarine). I buy whatever
>>> brand is on sale when I need it. I normally buy salted but occasionally
>>> buy the unsalted just for a change. I can easily taste the difference.
>>> Unsalted has a sweeter taste but it can go rancid if you leave out too
>>> long in the summer.
>>>
>>> Anyway, all butter here is always in paper. The last time I saw foil
>>> used was with margarine. Actually, I don't think I've ever seen
>>> margarine in paper.
>>
>> No Plugara there?
>
> It's Plugra, not Plugara. And Plugra is butter, not margarine.
>
> Jill
And it was developed for patissiers who use a European style butter in
laminated pastries. "Plus gras" - more fat.