Butter

[MrGongGong]

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

This would be my choice



But sadly like you it wont do the BP much good at all ...........

(we do have a sack of grey Guerande salt so I guess I could make my own ..... I do sometimes put a few grains on the skillet I make sourdough bread on with a little olive oil so you get fragments of saltyness in the crust of the bread)

[jean]

Do the French even spread any kind butter on anything at all?

Italians certainly don't.

My Italian friends used to buy minute quantities of superb quality unsalted butter and keep it in the freezer until they needed it for some high-end baking.

[Beef Oven]

I buy un-pasteurised butter from an Italian deli in Blackheath when I'm over that way. Proper stuff, just like what we used to make over here until circa 1975

[Beef Oven]

Do the French even spread any kind butter on anything at all?

Italians certainly don't.

My Italian friends used to buy minute quantities of superb quality unsalted butter and keep it in the freezer until they needed it for some high-end baking.

At least 3 of my aunties, who are incontestably Italian (from Bologna, Trieste and Naples) use tons of butter. You can't make Risotto without it!!!

But, you are absolutely right, you can't get 'em spread it on anything

[salymap]

I have very high BP and shouldn't even be reading about butter. Awkward stuff, rock hard in the fridge, goes off if left out of the fridge. I have trained myself to eat Flora, the best of the 'spreads' in my opinion. I can then occasionally treat myself to some really fatty cheese, the sort with various things added.

[Beef Oven]

I have very high BP and shouldn't even be reading about butter.

[EdgeleyRob]

I have very high BP and shouldn't even be reading about butter. Awkward stuff, rock hard in the fridge, goes off if left out of the fridge. I have trained myself to eat Flora, the best of the 'spreads' in my opinion. I can then occasionally treat myself to some really fatty cheese, the sort with various things added.

Me too Saly,toast isn't the same with flora instead of butter though,is it?

[Flosshilde]

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.

But apart from that, how do you like living in France?

[amateur51]

But apart from that, how do you like living in France?

[amateur51]

I have very high BP and shouldn't even be reading about butter. Awkward stuff, rock hard in the fridge, goes off if left out of the fridge. I have trained myself to eat Flora, the best of the 'spreads' in my opinion. I can then occasionally treat myself to some really fatty cheese, the sort with various things added.

[aka Calum Da Jazbo]

ooooohhhh ooooo etc i love butter .... salted unsalted any nationality etc .... but BP etc says NO NO NO so do without, even in cooking ...Quark is my spread of choice these days, pref Sainsburys

[gurnemanz]

I can't imagine making an omelette without thrusting the eggs into foaming butter.

[Flosshilde]

Me too Saly,toast isn't the same with flora instead of butter though,is it?

Absolutely not. & it always seems that sunflower/olive oil spread doesn't melt in the way that butter does, & if you try to spread Marmite on it it doesn't spread properly.

Fortunately I don't have to worry about blood pressure (although if I'm making sandwiches for a packed lunch I tend not to use butter). I'm also fortunate (?) in that the flat never gets warm enough for butter to go off if its left out of the fridge. (actually we have a micro-climate; on the sunniest day the flat, & the street outside, is quite cool, & I often leave the house wearing a jumper & then realise when I've got to the end of the road that I don't need it. When I get to the park at the end of the road I think that shorts might have been a good idea )

[jean]

You can't make Risotto without it!!!

That's true - I was living in a polenta area, not a risotto one.

There, some Italians were so inauthentic they would even try to make risotto with olive oil.

[Nick Armstrong]

I can't imagine making an omelette without thrusting the eggs into foaming butter.

There was always going to come a moment when this thread turned racy

My money was on Ammy pitching in with Marlon Brando, but gurnemanz: interesting you've gone down the Nigella-double-entendre route

Like your style and I want to taste your omelettes