American butter is shit tbf
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IDK man is this one of those things where as an American I grew up with like super processed chocolate and regular chocolate would just taste strange to me?
Funny enough, I also grew up on super processed chocolate, and I thought I just didn’t like chocolate that much, until I got some real chocolate when I was a teen.
It’s got that vomit aftertaste
Butyric Acid
ok this conversation was about butter if you fucking come at Hershey’s imma throw hands (I dont like cadburry’s but I dont try to make people feel bad about it!!) lindt is pretty dope. for a second I thought I liked ritter sport but realized nope. I understand hershey’s isnt for everyone and if you dont grow up with it you may not think much of it. however, because I detect you are a gentleman and are wise of the ways of the world: I implore you to try Hershey’s nuggets w/ almonds, hershey’s w/ almonds or even a Mr. Goodbar (which is just hershey’s w/ peanuts).
I think I’ll just stick to any chocolate that isn’t Hershey’s.
I think you meant wax. Hersheys tastes like wax.
In an upper middle class european family I often ate swiss chocolate and once my dad went to the us and bought some hersheys for us to taste. / It was like 2 girls one cup in my mouth for my refined european taste buds /s
That’s the rat faeces!
Chocolate is a big one.
I’m talking specifically big brands, not chocolatiers, but something like Hershey’s is absurd.
American chocolate is way too crumbly and oil-without-flavor with some weird mustiness; pretty much every country has better chocolate than the US.
American to international chocolate is like ketchup on a tortilla compared to a gourmet pizza.
The difference isn’t even really noticeable in most dishes.
If you are doing something where butter is a main component you can use it to finish off your dish for some extra texture mostly. It’s just more creamy out of the box.
For anything pan fried or where “tasting butter” is a component the vast majority of folks couldn’t pass a blind taste test reliably at all.
Also, regular dark chocolate is garbage and more of this smugness. If you want 98% dark chocolate bitter shit, fine. But don’t let smug redditors and lemmy lounge lizards bully you into liking sweet chocolate. Same with American beer, we have some of the worlds best. It’s all gatekeeping smugness.
As a cooking ingredient, sure, but if you’re using butter on toast, bread, etc. then Irish/French/British butter is clearly better.
Also, the superiority of European chocolate isn’t to do with the cocoa content or the sweetness - it’s just creamier and has a smoother texture.
I’ll agree with you on the beer, though.
American here - Irish/French butter is the clear winner for buttered bread.
Unfortunately found out I can’t eat anything with gluten, and rice based bread and other similar garbage doesn’t absorb properly, so it’s not longer something I get to enjoy.
Still. Irish butter is my personal preferred.
The difference is subtle and not noticeable to most people. You’ll do better in your testing and get better results switching to salted butter for things like toast. The difference just isn’t that big.
- No it’s not.
- I already do salted butter for toast – American is still worse.
- Yes it is.
I’ll agree with you on the beer, though.
Funnily enough, when I visited the US, it was the beer that was utter shit, but otherwise I really liked the food in most places I visited.
Okay I had one or two good beers too, but I actually like lagers and pilsners (Urquell being my favourite), but the Yuengling that a local acquainteance really wanted me to try, felt disgusting.
Given the number of Americans who have had their tastebuds destroyed by covid, I can understand your palate.
👌👍
The American chocolate thing isn’t about chocolate %. An American came up with a process to help preserve the dairy, however this creates an amount of butyric acid as a bi-product. Completely fine health wise, but the only time a normal person would otherwise encounter butyric acid is when vomiting. Its largely responsible for the iconic taste and smell associated with vomit. So for people that didn’t grow up eating American chocolate, American chocolate literally tastes like vomit.
the only time a normal person would otherwise encounter butyric acid is when vomiting
On the contrary, it’s also the delicious tang in Parmesan cheese. American chocolate tastes as much like vomit as real Parmesan cheese does
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Lololol we have EU style butter. It’s in every supermarket. It’s two different tools. Not my problem heathens don’t know how to cook or haven’t actually experienced food outside your Internet bubble.
You miss under the situation. Imagine someone flew to Finland had a can of kalakukko then went off for the rest of their life that all of the EU has dog shit food and is a cultural hellhole.
Exactly. People aren’t taking issue with the idea that their country’s product compares poorly to another country’s product, it’s that some random person’s random encounters are enough to make that judgement. Sweeping generalizations very often do more harm than good.
What’s also amusing is how people sometimes understandably, but mistakenly, display the out-group homogeniety bias in their thinking and believe they’re scoring a win in some national pride pissing contest they started themselves
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American beer, we have some of the worlds best
Such as? I’m not at all a beer gourmet and don’t particularly dislike American beer (not even the light variants) but I’ve been to multiple states and never got a beer I considered top notch.
For example I’ve been to Florida just recently and apparently IPA is the shit nowadays. Didn’t like a single one of them, they all tasted artificial.
Edit: Also, I hope your bar for European beer isn’t stuff like Heineken or Beck’s. They are not bad but pretty basic stuff sold worldwide. Nobody in Europe considers those particularly great.
Sounds like you are probably going to generic restaurants and ordering mass produced IPAs and getting our version of becks. I can happily suggest a fantastic beer if you want to give me your style of choice.
As a belgian, America having some of the best beer sounds like cope to me when belgium, germany, czechia exist
German beer hasn’t been relevant in the competition scene in 10 years. The French and Dutch carry the Belgium scene. Id put our best up against the Belgium best any day and have mixed results depending on category.
Never had anything from czechia though, no clue.
As both and American and a lover of Belgian ales, I’d be inclined to agree that we almost certainly don’t have better beer than you (or I) would prefer. We do have some excellent beer, but the focus is on other styles.
Sure it’s fair to have differing opinions of where the best butter comes from but Ireland likely has the oldest.
Lemmy should celebrate French-Irish butter day. What do yo say? Your community or ours?
The secret is the west coasts.
The french guy was talking about butter from Bretagne. West coast Irish butter is amazing. West coast Scottish butter is amazing.
Know why? Because it absolutely pisses down with rain almost every fucking day in west coast Atlantic areas, the grass grows like triffids and the cows eat themselves silly
Quite simple
I choose to believe it’s their mutual hatred of England that makes their butter taste good.
I shall be adopting “like triffids” into my everyday vernacular from now on.
what on earth is a triffid?!
Day of the Triffids a well known book.
(Heavy influence on 28 days later)
It’s a fictional plant that grows fast
There is excellent butter in the United States. Even some of the most sought after butter in the world by top chefs. Animal Farm Creamery butter to name only one.
If you’re buying crap butter from the grocery store, you’re going to get what you pay for. That is true almost everywhere.
Animal Farm Creamery butter
Equal to French butter. Maybe even more equal.
Dude, it’s just butter, wtf.
Kerrygold 🥰
How the fuck do you spread it?
Contrary to popular belief in the US, butter does not require refrigeration. Just needs a covered dish.
Only salted butter, as far as I know. The salt keeps it preserved. Unsalted needs to be either used promptly or refrigerated I’m pretty sure?
What’s the hottest it gets where you live in the summer?
'Murica, land of air conditioning (regular 90f+ weather).
I don’t personally keep butter out like that as I do not own a toaster. Or a dining table. Or air conditioning to adequately handle hotter than 90f (cheap landlord at apartment complex plus upper floor apartment).
Huh … til
Slice off a pad and pop it on a plate, then microwave it a little.
I don’t know if that’s how you’re supposed to do it, but it sure as hell works.
What kind of high class bs … lol
I recommend a butter keeper / butter pot to on the counter. They’re designed to use water to seal the air out. Butter will keep for a week or two without any quality issues if you exchange the water in the butter pot daily.
Though these are an inverted system, so if your living space is consistently warm enough to melt the butter, it may not be a great solution.
Yep. If you know, you know.
I definitely recommend going to the Butter Museum in Cork which is essentially a Kerrygold museum.
You don’t think it’s gonna make a difference, but once you eat a stick of it, you’ll know.
You eat it by the stick?
This guy acting like he doesn’t butter snack
Please stop. Us Americans are fat enough…
If you want to make Homer’s patented out of this world moon waffles you do.
My aunt in Yorkshire always used to say “butter makes everything better, including margarine”
I mean, butter is nice, but eating it by the stick? I scrape some onto bread, or cut off a small slice to fry something in, or maybe mix it into a cake.
But eating a stick of butter?
Well you have to deep fry it first.
I recommend making Hollandaise sauce to really emphasize the butter!
Trying to figure out if this is a bit or truly worth the hype. I was about to go shopping tomorrow. Gonna make scones, so I need butter.
It’s truth. Expensive truth, but worth it when you have the money
Others already replied - but it’s not a bit. Kerrygold butter is of a noticeably higher quality. I can’t go back.
(I’m not sure I would put Hollandaise on (sweet) scones, so I’m hoping I didn’t misread and you were just asking whether Kerrygold was worth it haha)
It’s worth it. Make sure you have everything you need, including tools, utensils, and dishes, before you start though. It comes together very fast and you will not have a spare second to go grab something.
Add a dash of cayenne if the recipe doesn’t include it, otherwise I find the creaminess coats the palate too much and makes it taste too samey.
they’re making scones, not hollandaise sauce
Correct. Lol
Irish butter is good in the summer. The Irish butter they sell in winter usually has been frozen stuff from the summer production.
Absolutely just some posh dude’s fanfiction
I went to a house party once that was a lot of different nationalities of Europeans. Two French guys got increasingly drunk and belligerent about the aesthetic quality of French churches versus Irish churches. To the point they had to he asked to leave because they were close to starting a fight. I’ve met several frenfh people over the years and theres always some spontaneous comparison between something in france vs here. OPs story is not so far fetched.
frenfh
Honestly the only thing more cringe than French people talking about France is Texans talking about Texas
Swiss butter FTW!
That French guy was just trying to butter them up.
Butter from Normandy in particular.
With salt! The “demi-sel” makes any toast even better.
I was just about to say, IMHO of course, that French butter, in general, is not as good as Irish. However regional productions, like the highest quality creameries from Normandy are ever bit as good as the best Irish butter.
Is there really such a thing as bad butter, though?
Betty Botta bought some butter;
“But,” said she, “this butter’s bitter!
If I put it in my batter
It will make my batter bitter.
But a bit o’ better butter
Will but make my batter better.”
Then she bought a bit o’ butter
Better than the bitter butter,
Made her bitter batter better.
So ’twas better Betty Botta
Bought a bit o’ better butter.
Huh, that’s a lot longer that the version I knew growing up:
"Betty bought some butter, but the butter Betty bought was bitter
So Betty bought some better butter, better than the bitter butter Betty bought before"
i think i haven’t heard that in 30 years or something. totally forgot about it! my brain has a funny feeling now
Same. I don’t even remember where I read it, but when I saw “bad butter,” it came back to me. And I looked it up, of course.
If they don’t take out enough of the water it makes soggy toast, but still not truly bad
Yes, there is butter that is like a bland grease block. Then there is stuff like Irish butter that has noticeable, variable, taste. The emulsion from high quality butter is silky smooth, creamy, and surprising light on the tongue, as opposed to leaving a greasy coating on it. The emulsion holds better as the butter melts, with better butter. The way it softens differs in ways that make it nice to cook, and bake, with. It spreads much more nicely. There really is a major difference between industrial production butter, and butter from a real creamery.
I highly suggest you get some huge corp butter, from a big box grocer, and a block of butter from a quality creamery, and then compare them. You will instantly notice the difference. Melt some of each, cook with some of each, spread some of each on some good bread, have toast with each, etc. It will be the whole experience that has improved, not just the taste.
Oh, you misunderstand.
I definitely think there’s ‘less good’ butter.
But ‘bad’ butter?
Absurd.
US citizen here.
I recall making butter from scratch in grade school and it was significantly better than what we get from the supermarket.
Kind of sad that some grade schoolers can do better than a large corporation.
…come to think of it. That could have been what started my obsession with whole foods from quality sources.
It is most likely because you didn’t have the additives, and machines, to get a significantly lower fat butter to fully emulsify.
I have been making more butter myself, and working on cheese now. There are a bunch of farms, in every state, that will sell raw milk “for animal use”. I have bought this, and the ultra pasteurized stuff, as I learn how to make cheese. The raw milk makes a noticeable difference in flavor when everything else was identical.
Kind of sad that some grade schoolers can do better than a large corporation.
Better at what metric?
The cynical take is that the corporations did optimize for the best butter, only that their definition of “best” is different from yours.
Hah definitely! Perhaps the better take is that the priorities don’t align.
The US has built its empire on convenience. There’s plenty of solid brands out there, but the biggest and well known are the companies that cut corners and quantity so they can keep prices low. And us US citizens just eat that shit up.
Amish style butter is some of the best butter I’ve ever had. You can find it all over the place in the Midwest and Amish heavy states.
Love me my Amish butter log. I put that baby in the freezer and carve out little chunks for use during the week.
Being an American I would implore other Americans to make their own butter at home at least once to know just how much better it is. Then imagine that being done with quality milk. That’s what these folks are talking about.
TIL the french make butter.
? Every country makes butter?
Of course they do but I’ve never thought about french butter but I’m sure they think its the best there is just like everything else french.
Wat doo yoo sink we put on ze baguette?
Ham and a nice triple crème.
A good example why nationalism and pride about it makes no sense. Most people had no choice in where they are from, and had no influence on something like this. Having pride in something you did not influence and had no choice in is really weird and kind of narcissistic.
This is why it gets toxic and dangerous easily. We see similar issues with fans of sports teams, even though the fan has literally nothing to do with the team.
speciesism >> nationalism
Lemmy users attempt to not steer conversations back to their 19th century failed politics challenge [IMPOSSIBLE]
reminds me of JP Sartre: by disparaging the jews, the anti-semite instantly puts himself into a superior group without having to actually do anything.
Nationalism works the same way. “I belong to THIS socially constructed group! We do such great things!” as if they built the community from the ground up and weren’t just thrown into a world with systems already in place independent of them that helped produce the things they’re proud of…
Like sure community is a thing but at a certain point doesn’t it get quite arbitrary what you take credit for? and doesn’t that also mean we have to take credit for all the bad things too? every Palestinian would become Hamas and every American a drone pilot. those are precisely the reasons I am not patriotic and i dont find “shut up, frog” jokes funny. “just” tribalism? “just” a wee cheeky bit o fash in the mornin?
Having pride in something you did not influence and had no choice in is really weird and kind of narcissistic.
what
Not the same. A more apt version using your comparison would be someone saying ‘I’ve been sober for a year!’ and the other person (who still drinks, but perhaps cheered them on now and again from the sidelines) says either ‘You mean we’ve been sober for a year!’ or ‘Yes, and it’s all thanks to me!’ - never mind they didn’t actively step in to help, or try to go dry themselves.
What the complaint you quoted was objecting to are people claiming full part of something they had no control over and no (or not much) involvement in, just to make themselves feel more important.
Yes we as a social species like to share in accomplishments, and that’s fine! But there is a line, that unfortunately gets crossed quite a lot, where people start to feel that they themselves were involved in the accomplishments of others, and that’s not so good. To paraphrase an above poster, we didn’t win the Super Bowl.
And also, some things people take ‘group pride’ in aren’t accomplishments at all. Being born in a specific place, for instance, or having a specific skin color. Or even just trying to share credit with every inventor/creator/whatever of the same gender. It does all tie back to our instinctive tribalism, but that doesn’t make it a good thing.
Not the same. A more apt version using your comparison would be someone saying ‘I’ve been sober for a year!’ and the other person (who still drinks, but perhaps cheered them on now and again from the sidelines) says either ‘You mean we’ve been sober for a year!’ or ‘Yes, and it’s all thanks to me!’ - never mind they didn’t actively step in to help, or try to go dry themselves.
That’s literally not the claim being made by these people in the OP taking pride in their community’s accomplishments though.
When someone says “I’ve been sober for a year” and a commenter says “I’m proud of you, OP”, is that narcissistic?
No, it’s an instance where what people say is not what they feel: The second doesn’t comment on their own pride, but is expressing something like admiration. At the most, pride in being friends with such a fine chap who would manage to be sober for a year.
Mostly, though, it’s just a fixed phrase of encouragement and praise, unrelated to the actual words used. The fixed phrase could be “cowabunga!” and it’d mean the same.
its just an ancient tribal instinct. oh, you’re from the squirrel bones tribe? pssh, your berry bushes are shit. rat skull tribe have best berry bushes, and we have stream. squirrel bones tribe have no stream and bad berry bushes
Your sportsball team is shit. WE smashed you!
We!?! Really bob? Pretty sure you passed out and pissed yourself that night…
Also in this case it’s kind of a great example of how positive nationalism and pride quickly turns negative. The US has more dairy farmland than any other country, im sure there is plenty of fancy boutique butter. It’s a pretty weak premise, almost certainly drawn completely from negative stereotypes.
This is about butter, not nations. The nations are merely places in which the butter resides.
Literally about a nation. Literally says national pride.
This, sir, was probably a joke.
The Irishman misunderstands
