I believe you may have hit on the perfect Christmas gift for me: *The
biggest selling French premium in the US is the one with rock salt crystals
in it.* Sounds absolutely divine! or divoon!

JuJu

On 10/12/07, Bob Morgen wrote:
>
> Sharon's legendary experiments in butter ageing aside, there is something
> to ageing butter. Premium butters are fermented for a few days before
> churning to give them more of a tangy/buttery flavor. Cheaper butters have
> a bit of yogurt bacteria added to hasten the process.
>
> Cooks Illustrated did blind tasting on expensive premium butters vs cheap
> butter. While there was a bit of a difference it didn't show up as much to
> most tasters.
>
> Interestingly, Land of Lakes did very well both in the premium and
> ordinary butter categories.
>
> I looked at what is being offered as expensive premium butters in the USA
> and ironically most of them are ordinary butters in their country of
> origin. I have tried them all and, while I've never met a butter i didn't
> like, except Sharon's, there isn't much to recommend them over American
> butters. Our daily household butter here is Kerrygold from Ireland. It is
> the cheapest thing at the market here but sells for a fortune in the States.
> Lurpak, from Denmark, is made in monster sized factories from cows that
> never see the light of day. The biggest selling French premium in the US is
> the one with rock salt crystals in it. That's cheating.
>
> -Bob
>
>
>
> On 10/12/07, Dianne Ellsworth wrote:
> >
> > Was 1996 a good year? (for butter).
> >
> > Gee, didn't know it was vintage. Is it AOC too?
> >
> > I've got lots of butter at my place and you're all welcome to it, but
> > it's pretty recent, so may not have that nice marbling and nose of the truly
> > aged butter.
> > Dee
> >
> > —–Original Message—–
> > >From: boogkb@tmo.blackberry.net
> > >Sent: Oct 11, 2007 4:32 PM
> > >To: Vox < 980286c3a15f1c66@moblog.vox.com>, Boogs Sack <
> > jwgrey@netbox.com>
> > >Subject: BSMA Barco
> > >
> > >11 Oct.
> > >
> > >We are now out of the outer banks and in the dismal swamp. Its real
> > name. Heading to Barco. The only place we found to stay for 90 plus miles
> > is a B&B in Barco. Again a bit less distance than ideal.
> > >
> > >Pretty strong headwind (cold front starting to finally come in ) today
> > on a 5 lane Hiway with narrow but ok shoulder. The ride is on a barrier
> > island.
> > >
> > >The B&B turned out to be first rate. 1827 house. Xmas decorated, her
> > hobby. Loaned us their van so we could get to a rest. A number of miles
> > back.
> > >
> > >To repeat the obvious "do not mess about in George's backyard! "
> > >
> > >Judi and Bobby have now booked Chez Boog for the holidays. Provisioning
> > being planned. Looking for some 1996 butter.
> > >
> > >Dinner was among the yachts on the intercoastal waterway. Another cole
> > slaw, and more crab and shrimp. Home made, still warm, freshly baked,
> > potato chips.
> > >
> > >The chowder, pictured, was fine, no cream. What makes something a
> > chowder rather than a soup?
> > >
> > >
> > >
> > >
> > >
> >
> >
>

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