Butter

[Guest]

And the trivia addict in me loved the titbit that Lurpak butter (a constant in the fridge at Château Caliban) is named after their famous ( I'd never heard of them) discovery... I had no idea!

How can someone who has lived in France eat that muck? The next thing you'll be saying is that it's not even salted!

Thread duty: Frustratingly, I can't watch this being in France (but I can eat beurre salé ). How long do things stay on iPlayer? Is there a way to burn from iPlayer to DVD? What are the chances of this being released to buy as a DVD?

[teamsaint]

How can someone who has lived in France eat that muck? The next thing you'll be saying is that it's not even salted!

Thread duty: Frustratingly, I can't watch this being in France (but I can eat beurre salé ). How long do things stay on iPlayer? Is there a way to burn from iPlayer to DVD? What are the chances of this being released to buy as a DVD?

is France not in the EU, then ?! How does the BBC get away with that?
Seems a shame, but I guess you will have to content yourself with fine wine, cheese, good weather, empty roads, and glorious countryside.And all the other good things !!

Edit: I like Lurpak, or brass butter.

[MrGongGong]

is France not in the EU, then ?! How does the BBC get away with that?
Seems a shame, but I guess you will have to content yourself with fine wine, cheese, good weather, empty roads, and glorious countryside.And all the other good things !!

Edit: I like Lurpak, or brass butter.

France isn't in Europe either
because (according to some cyclists) Europe doesn't exist

[Thropplenoggin]

is France not in the EU, then ?! How does the BBC get away with that?
Seems a shame, but I guess you will have to content yourself with fine wine, cheese, good weather, empty roads, and glorious countryside.And all the other good things !!

Edit: I like Lurpak, or brass butter.

Alas, TS, an all-too rose-tinted view of northern France. Perhaps in the south. Yes. Okay, I'll give you the wine and the cheese. But the weather here in the north is not dissimilar to Britain (a bit drier, perhaps). Seasonally, we seem to be a month in advance of England. As for the 'glorious countryside', 90% is owned by a farmer who has turned it into a massive crop-making machine and which is out of bounds for ramblers. If you do venture out, you risk being shot by a drunken chasseur who can ramble on farmland!

And don't get me started on French drivers.

[Serial_Apologist]

How can someone who has lived in France eat that muck? The next thing you'll be saying is that it's not even salted!

Middle-aged spread, I guess...

[Thropplenoggin]

Middle-aged spread, I guess...

[Nick Armstrong]

How can someone who has lived in France eat that muck? The next thing you'll be saying is that it's not even salted!

What's wrong with it? Yes, it's salted!

What does monsieur spread on his pain gastronomique?

[Thropplenoggin]

What's wrong with it? Yes, it's salted!

What does monsieur spread on his pain gastronomique?

http://www.vrai.fr/produits/cremerie-bio-beurre-de-baratte-au-sel-de-guerande/

[Nick Armstrong]

http://www.vrai.fr/produits/cremerie...l-de-guerande/

Looks very nice

[teamsaint]

Middle-aged spread, I guess...

La ROFLE.

Middle aged? who? ' Noggin?

[teamsaint]

Looks very nice

Don't be fooled, all just show for the tourists.
The frenchies are all tucking into Anchor and Euro spar own brand I bet.

[Nick Armstrong]

Don't be fooled, all just show for the tourists.
The frenchies are all tucking into Anchor and Euro spar own brand I bet.

You may very well be right. Actually the paper-wrapped stuff wouldn't do here - not much bread/toast and butter gets eaten, so hermetic resealing and preservability are crucial.

[Keraulophone]

Unsalted Country Life English butter passes as a useful cooking ingredient.

Rodda's Cornish Clotted cream tastes wonderful when spread directly onto lightly toasted fresh sourdough or spelt bread.

I notice that Thropple's Beurre de Baratte is only demi-sel: a good choice, as Normans often over-salt their beurre. :p

[amateur51]

You can get butter with rock salt in it in France (and in Waitrose, which is, after all, another country!) and I do love the sudden bursts of saltiness rather than the uniform saltiness of our salted butter

BUT ....

I take meds for high BP and for high cholooesterol so I only eat said rock-salted beurre when in France and otherwise eat French/English/Irish unsalted butter which is jolly nice too

[teamsaint]

this stuff is wonderful.

http://www.hollandandbarrett.com/pages/product_detail.asp?pid=3889&prodid=4540

great on toast,(as a treat perhaps) and terrific for skin conditions.

What do you have to do for the skin effects - eat the stuff, or smear it on ointment-style?