3 TBSP oil + 1 tsp ish of ghee is my starter.   All this talk of oils and lard and dripping is making me pine for Lurpak.  Can?t get it here in the Carolinas.  I pay $5 for a pack of ?European style? butter and, not too dissimilar to my own BIR efforts, it?s OK but just not quite.  You Brits still in Blighty don?t know how lucky you are.

Robbo

I wonder too Phil.  I think it?s a case of it tasting like childhood.  Warm stotties, or thick white sliced, thick with Lurpak is something dear to my heart.  Can?t be having that spreadable stuff though.

Robbo

Quote from: Peripatetic Phil on December 03, 2020, 02:53 PM
You've mentioned Lurpak before, Robbo, but I am unclear what is so special about it. 

Ditto. I recall this being a hot topic many years ago because a few BIRs had been shown to use it as the butter of choice. I tried it and wondered what the fuss was about. It's a fine butter but no finer than many other cheaper butters.

Quotebut these days I normally just buy Farmfoods salted pure Irish butter

Ditto again! My butter of preference is in fact Kerrygold but this cheapo version is decent enough.

We keep our butter in an old fashioned ?bell? on the kitchen bench so never an issue with it being too hard for a sarnie.  I?d never seen one before, you push butter in this bell and then invert it in a little cup thing and it keeps it at the right temperature.  Old school farmhouse thing according to the missis.  We never keep butter in the fridge.
Here?s a thing: only last week, at the (slightly) ripe old age of 53, did I try pumpernickel bread for the first time, and what a delight that was.  So good.

Mr. Naga pickle arrived ($20) so now to try a Syed dish with that new ingredient.

Robbo

Here it is in all its simple glory.

Just smoosh the butter into the little bell thing and it sits in the cup.
And inverted in the cup thing.  Butter defies gravity it seems.



Robbo