Just made a fried egg sarnie not realizing that I picked up unsalted instead of salted butter and it tastes as bad as margarine.
Supper ruined.
What do you lot prefer?
Just made a fried egg sarnie not realizing that I picked up unsalted instead of salted butter and it tastes as bad as margarine.
Supper ruined.
What do you lot prefer?
Salted, every time
Some people bang on about margarine is better for you too
You know flora is better for you n all but again salted butter for me.
If I was forced upon with butter....
Sweet [unsalted] variety - fresh as possible.
Salted. If not, I don't bother.
An alternative....
Fused compound [flavoured] butters.
Easy to do.
Roasted garlic and fresh basil butter.
Unlimited to what one can create!
Salted, mostly. However, I usually have unsalted about as well for cooking when I am cooking with ingredients with high salt levels in already that really do not need the extra salt.
If you accidentally use unsalted ..... how about sprinkling a bit of salt onto it?
MArg is chemical detritus.
I get the missus to squirt on mine.
^well I would have done but the MIL is here at the mo and I don't think it would have gone down that well.
Still maybe next time eh...
There's an idea, thanks! Uttery Buttery, is that ok?Originally Posted by Smug Farang Bore
I quite like salted butter.
I guess that makes us mortal enemies.
there can be only one.
Made the mistake of buying Imperial Butter this week, Thai crap it tastes very odd. usually buy the one with a kangaroo on it
^Me too. There's a gold one and a silver one, right?
I find they both taste like the milk has gone off a bit.
Never touch the stuff, salted or otherwise. Margarine also.
Death by lard.
Big C stock Elle and Vire Beurre gastronomique, salted, which is the best butter I have found in Thailand by miles. I highly recommend anyone to try it.
The only picture I could find is of the unsalted variety
but as you will see on the link below, the salted has a green bar instead of the blue so as to avoind confusion.
Butter Salted in foil 82%
You lot are quite weird; I'd almost say fuked up...
Just had an egg sandwich with flora (as below). Very nice it was too.
I must have some Italian in me since I love the taste of olive oil. Pour it over salads and use it for sandwich spread...
Like unsalted butter for cooking since I prefer to add salt to taste.
Salted butter is expensive here so i buy unsalted and just add salt. When i go home i attack the Kerrygold like it was going out of fashion.
I feel like I should buy some un-salted so that I know the difference.
^there isn't any difference, they're all weird...
The Thai seem to have this obsession with sweet everything. Even wholemeal bread is sweet. They add sugar to savoury products and sprinkle spice on fruit. WTF is that all about.
If it still needs to be said - salted butter with added salt (oh my blood pressure ) every time.
If you know what's good for you, then you will all change to olive oil.
I use the only one available in my local korean supermarket type place. It's unlabeled or boxed completely, just in a yellow plastic container and I had to play a game of charades with a loaf of bread and a stanley knife to find it (rather rapidly with a fear of death in her eyes). It tastes better than nothing. Just.
Lang may yer lum reek...
There are currently 1 users browsing this thread. (0 members and 1 guests)