it has a smooth milky taste, you can eat it on bread with some salt for weeks and still be satisfied.
It’s good, but I think unless your eating a food that relies heavily on the taste of butter then there’s no point in making the change up outside of moving away from high vegetable oil butters. Which coincidentally is the only reason why I own a stick currently. Nothing really to write home about tbh
So would it make sense to use this stuff on toast or a baked potato but use normal butter for cooking?
It’s good, but I think unless your eating a food that relies heavily on the taste of butter then there’s no point in making the change up outside of moving away from high vegetable oil butters. Which coincidentally is the only reason why I own a stick currently. Nothing really to write home about tbh
Read the metabolic pandemic by Lars Bern if you have a chance of receiving english translations
its fine to be dumb-navie but staying naive and dumb isnt
Irish anon here. Cows are grazed on grass for 9 months of the year, and moved indoors for the winter. When they're indoors they're fed mostly grass silage (fermented grass) and some grain based feed. Not a lot though because grain based feed is expensive.
Kerrygold is the best known brand, but all Irish butter shits on that pale margarine you poor fricks have to eat. Only good butter I found in the US was from a farmer's market. or as mentioned the Amish stuff.
I've never tried this stuff. Is it actually worth spending twice as much? What's it taste like?
It tastes fricking great and it's better.
So would it make sense to use this stuff on toast or a baked potato but use normal butter for cooking?
Use it for all cooking and use it for everything you want butter to be on. I use it for cooking and it works perfectly fine.
it has a smooth milky taste, you can eat it on bread with some salt for weeks and still be satisfied.
It’s good, but I think unless your eating a food that relies heavily on the taste of butter then there’s no point in making the change up outside of moving away from high vegetable oil butters. Which coincidentally is the only reason why I own a stick currently. Nothing really to write home about tbh
No
Amish butter is local to the US and tastes better
Truth. Calculate the amount of cows there are in Ireland and the amount of butter exported. It’s impossible to come from Ireland
Stupid Black person, US cows are fed mostly grass and only finished on grain. You’ve been eating American butter the whole time. Frick this gay brand.
Shut the frick up you dont know what you're talking about. Kerrygold for life, b***h ass homie
quite literally the best butter, wouldn't ever go back to another butter brand
Dairygold is clear, but I suppose it's a decent export product
Read the metabolic pandemic by Lars Bern if you have a chance of receiving english translations
its fine to be dumb-navie but staying naive and dumb isnt
a whole fricking stick is a waste though
>Read the metabolic pandemic by Lars Bern
Cant find anything, is it a book or sci article or what? Link if you can por favor.
>pure
You mean the cows fed with s 0y and corn? (oh yeah and some grass KEK)
85% grass fed. Its the best option if you dont have specialty stores available
>Kerrygold pleb
>not being a Deutsche Markenbutter patrician
ngmi
all that fat would probably be a strain on the liver
Irish anon here. Cows are grazed on grass for 9 months of the year, and moved indoors for the winter. When they're indoors they're fed mostly grass silage (fermented grass) and some grain based feed. Not a lot though because grain based feed is expensive.
Kerrygold is the best known brand, but all Irish butter shits on that pale margarine you poor fricks have to eat. Only good butter I found in the US was from a farmer's market. or as mentioned the Amish stuff.