Sorry to dredge up the topic of European vs. American butter again, but during a rare visit to a huge grocery store in Pittsburgh, I saw this
and took one home:
https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS
It was not this pricey in store, but it was not cheap. I think I paid
about $8 for mine, which was also a half pound of butter. Normal butter runs about $4.50/lb around here.
I'm assuming this is what we are talking about when we discuss
"cultured" butter, as opposed to US sweet cream style butter. After
trying it on toast, I must admit that I prefer this butter to the
standard fare, but not enough to pay 4X the cost of normal butter again.
Sorry to dredge up the topic of European vs. American butter again, but during a rare visit to a huge grocery store in Pittsburgh, I saw this
and took one home:
https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS
It was not this pricey in store, but it was not cheap. I think I paid
about $8 for mine, which was also a half pound of butter. Normal butter runs about $4.50/lb around here.
I'm assuming this is what we are talking about when we discuss
"cultured" butter, as opposed to US sweet cream style butter. After
trying it on toast, I must admit that I prefer this butter to the
standard fare, but not enough to pay 4X the cost of normal butter again.
Michael Trew wrote:but
Sorry to dredge up the topic of European vs. American butter again,
during a rare visit to a huge grocery store in Pittsburgh, I sawthis
and took one home:
It was not this pricey in store, but it was not cheap. I think Ipaid
about $8 for mine, which was also a half pound of butter. Normalbutter
runs about $4.50/lb around here.butter. After
I'm assuming this is what we are talking about when we discuss
"cultured" butter, as opposed to US sweet cream style
trying it on toast, I must admit that I prefer this butter to theagain.
standard fare, but not enough to pay 4X the cost of normal butter
Michael Trew wrote:but
Sorry to dredge up the topic of European vs. American butter again,
during a rare visit to a huge grocery store in Pittsburgh, I sawthis
and took one home:
https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS
I'm delighted to see that you have discovered the joys
of creamy British butter.
MummyChunk wrote:
Michael Trew wrote:but
Sorry to dredge up the topic of European vs. American butter again,
during a rare visit to a huge grocery store in Pittsburgh, I sawthis
and took one home:https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Bruce wrote:
On Thu, 18 Jan 2024 00:17:51 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
MummyChunk wrote:again, >> but
Michael Trew wrote:
Sorry to dredge up the topic of European vs. American butter
https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHSduring a rare visit to a huge grocery store in Pittsburgh, I sawthis
and took one home:
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Are you exclusively used to tasteless American butter?
As I said before, I've had it. Why do you ask again?
On Thu, 18 Jan 2024 00:17:51 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:
MummyChunk wrote:
again, >> but
Michael Trew wrote:
Sorry to dredge up the topic of European vs. American butter
https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHSduring a rare visit to a huge grocery store in Pittsburgh, I sawthis
and took one home:
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Are you exclusively used to tasteless American butter?
On Wednesday, January 17, 2024 at 2:22:57 PM UTC-10, Bruce wrote:
On Thu, 18 Jan 2024 00:17:51 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:
MummyChunk wrote:Are you exclusively used to tasteless American butter?
Michael Trew wrote:but
Sorry to dredge up the topic of European vs. American butter again,
during a rare visit to a huge grocery store in Pittsburgh, I sawthis
and took one home:https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Europeans would say their butter taste normal. Americans would say that it tastes rancid. This ain't rocket science.
On Wednesday, January 17, 2024 at 2:22:57 PM UTC-10, Bruce wrote:
On Thu, 18 Jan 2024 00:17:51 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:
MummyChunk wrote:Are you exclusively used to tasteless American butter?
Michael Trew wrote:but
Sorry to dredge up the topic of European vs. American butter again,
during a rare visit to a huge grocery store in Pittsburgh, I sawthis
and took one home:https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Europeans would say their butter taste normal. Americans would say that it tastes rancid. This ain't rocket science.
On 1/19/2024 2:09 PM, dsi1 wrote:
On Wednesday, January 17, 2024 at 2:22:57 PM UTC-10, Bruce wrote:
On Thu, 18 Jan 2024 00:17:51 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:
MummyChunk wrote:Are you exclusively used to tasteless American butter?
Michael Trew wrote:this
Sorry to dredge up the topic of European vs. American butter again, >>>>> but
during a rare visit to a huge grocery store in Pittsburgh, I saw
and took one home:https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS >>>>>>
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Europeans would say their butter taste normal. Americans would say that it tastes rancid. This ain't rocket science.
Why have such a narrow mind on this. What about Brazilian butter? What
do the people of Peru think of our butter?
On Friday, January 19, 2024 at 9:20:06 AM UTC-10, Bruce wrote:
On Fri, 19 Jan 2024 11:09:19 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
On Wednesday, January 17, 2024 at 2:22:57 PM UTC-10, Bruce wrote:Where would we be without your wise words, dsi1.
On Thu, 18 Jan 2024 00:17:51 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:
MummyChunk wrote:Are you exclusively used to tasteless American butter?
Michael Trew wrote:this
Sorry to dredge up the topic of European vs. American butter again, >> >> >> but
during a rare visit to a huge grocery store in Pittsburgh, I saw
and took one home:https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS >> >> >> >
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Europeans would say their butter taste normal. Americans would say that it tastes rancid. This ain't rocket science.
Yoose probably thinks that milk is tasteless yogurt.
Are you exclusively used to tasteless American butter?
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Europeans would say their butter taste normal. Americans would say that it tastes rancid. This ain't rocket science.
Why have such a narrow mind on this. What about Brazilian butter? What
do the people of Peru think of our butter?
I'll have to try and find American butter, so I can be surprised by
its lack of flavour.
On Sat, 20 Jan 2024, Bruce wrote:
Are you exclusively used to tasteless American butter?
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Europeans would say their butter taste normal. Americans would say
that it tastes rancid. This ain't rocket science.
Why have such a narrow mind on this. What about Brazilian butter? What >>> do the people of Peru think of our butter?
I'll have to try and find American butter, so I can be surprised by
its lack of flavour.
Salted or not, that is the question.
Best regards, Daniel
On Friday, January 19, 2024 at 9:35:52 AM UTC-10, Ed Pawlowski wrote:cornbread. I used to make yogurt i.e., rancid milk, when I was a kid. I made waffles with it.
On 1/19/2024 2:09 PM, dsi1 wrote:
On Wednesday, January 17, 2024 at 2:22:57 PM UTC-10, Bruce wrote:Why have such a narrow mind on this. What about Brazilian butter? What
On Thu, 18 Jan 2024 00:17:51 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:
MummyChunk wrote:Are you exclusively used to tasteless American butter?
Michael Trew wrote:but
Sorry to dredge up the topic of European vs. American butter again,
during a rare visit to a huge grocery store in Pittsburgh, I sawthis
and took one home:https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Europeans would say their butter taste normal. Americans would say that it tastes rancid. This ain't rocket science.
do the people of Peru think of our butter?
You only think that I have a narrow mind because you believe that I consider the word "rancid" as being negative. I don't have any problem with rancid milk. My family thinks that it should be dumped. I think it should be used to make pancakes or
I don't have any problem with European butter - except for the price. Mostly, European butter is a marketing term used to sell cultured butter at a price premium to Americans who think they're being trendy.
On Friday, January 19, 2024 at 10:16:49 AM UTC-10, Bruce wrote:cornbread. I used to make yogurt i.e., rancid milk, when I was a kid. I made waffles with it.
On Fri, 19 Jan 2024 11:51:26 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
You only think that I have a narrow mind because you believe that I consider the word "rancid" as being negative. I don't have any problem with rancid milk. My family thinks that it should be dumped. I think it should be used to make pancakes or
I don't have any problem with European butter - except for the price. Mostly, European butter is a marketing term used to sell cultured butter at a price premium to Americans who think they're being trendy.I think European butter is called "butter" in EU and AU and sold at
the normal price of "butter".
My guess is that you wouldn't buy American butter if it was selling for twice the price of butter. None of this is rocket science - yoose just thinks it is.
On Friday, January 19, 2024 at 2:33:10 PM UTC-6, Bruce wrote:
To me, it's flavorless if it's the unsalted variety, but I know some folks prefer that version.
On Fri, 19 Jan 2024 12:20:49 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
I'd buy it at least once out of curiosity. I'd expect it to add a
My guess is that you wouldn't buy American butter if it was selling for
twice the price of butter.
certain generic, flavourless creaminess. More a mouthfeel than a
flavour.
On Friday, January 19, 2024 at 2:33:10 PM UTC-6, Bruce wrote:
To me, it's flavorless if it's the unsalted variety, but I know some folks >prefer that version.
On Fri, 19 Jan 2024 12:20:49 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
I'd buy it at least once out of curiosity. I'd expect it to add a
My guess is that you wouldn't buy American butter if it was selling for
twice the price of butter.
certain generic, flavourless creaminess. More a mouthfeel than a
flavour.
On 1/19/2024 3:50 PM, itsjoannotjoann@webtv.net wrote:
To me, it's flavorless if it's the unsalted variety, but I know some
folks
prefer that version.
Unsalted butter may be preferable in baking certain things. I certainly don't want unsalted butter spread on toast. It may be rich tasting
butter without salt but I prefer salted butter regardless of the country
of origin.
On Fri, 19 Jan 2024 14:35:46 -0500, Ed Pawlowski <esp@snet.xxx> wrote:
On 1/19/2024 2:09 PM, dsi1 wrote:
On Wednesday, January 17, 2024 at 2:22:57 PM UTC-10, Bruce wrote:
On Thu, 18 Jan 2024 00:17:51 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:
MummyChunk wrote:Are you exclusively used to tasteless American butter?
Michael Trew wrote:this
Sorry to dredge up the topic of European vs. American butter again, >>>>>> but
during a rare visit to a huge grocery store in Pittsburgh, I saw
and took one home:https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS >>>>>>>
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Europeans would say their butter taste normal. Americans would say that it tastes rancid. This ain't rocket science.
Why have such a narrow mind on this. What about Brazilian butter? What
do the people of Peru think of our butter?
I'll have to try and find American butter, so I can be surprised by
its lack of flavour.
On 1/19/2024 2:47 PM, D wrote:
No, that's not really the question.
On Sat, 20 Jan 2024, Bruce wrote:
Are you exclusively used to tasteless American butter?
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Europeans would say their butter taste normal. Americans would say that >>>>> it tastes rancid. This ain't rocket science.
Why have such a narrow mind on this. What about Brazilian butter? What >>>> do the people of Peru think of our butter?
I'll have to try and find American butter, so I can be surprised by
its lack of flavour.
Salted or not, that is the question.
Best regards, Daniel
Jill
No, that's not really the question.Why have such a narrow mind on this. What about Brazilian butter? What >>>>> do the people of Peru think of our butter?
I'll have to try and find American butter, so I can be surprised by
its lack of flavour.
Salted or not, that is the question.
Best regards, Daniel
Jill abhors butter because it reminds her of the taste of her former husband's semen, lol...!!!
I'd buy it at least once out of curiosity. I'd expect it to add a
certain generic, flavourless creaminess. More a mouthfeel than a
flavour.
On 2024-01-19, Bruce <Bruce@invalid.invalid> wrote:
I'd buy it at least once out of curiosity. I'd expect it to add a
certain generic, flavourless creaminess. More a mouthfeel than a
flavour.
One of my most unpleasant sensations is having butter on my fingers, yet
I grew up butterfingered. Go figure.
On 2024-01-19, Bruce <Bruce@invalid.invalid> wrote:
On Fri, 19 Jan 2024 14:35:46 -0500, Ed Pawlowski <esp@snet.xxx> wrote:
On 1/19/2024 2:09 PM, dsi1 wrote:
On Wednesday, January 17, 2024 at 2:22:57 PM UTC-10, Bruce wrote:
On Thu, 18 Jan 2024 00:17:51 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:
MummyChunk wrote:Are you exclusively used to tasteless American butter?
Michael Trew wrote:https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS >>>>>>>>
Sorry to dredge up the topic of European vs. American butter again, >>>>>>> but
during a rare visit to a huge grocery store in Pittsburgh, I saw >>>>>>> this
and took one home:
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Europeans would say their butter taste normal. Americans would say that it tastes rancid. This ain't rocket science.
Why have such a narrow mind on this. What about Brazilian butter? What >>>do the people of Peru think of our butter?
I'll have to try and find American butter, so I can be surprised by
its lack of flavour.
You might be able to get an adequate simulation by buying sweet
cream butter locally. It might be a little higher in butterfat,
but it's in imperfect world. Be sure to get salted butter for the
full experience.
On 2024-01-19 4:11 p.m., jmcquown wrote:
On 1/19/2024 3:50 PM, itsjoannotjoann@webtv.net wrote:
To me, it's flavorless if it's the unsalted variety, but I know some
folks
prefer that version.
Unsalted butter may be preferable in baking certain things. I
certainly don't want unsalted butter spread on toast. It may be rich
tasting butter without salt but I prefer salted butter regardless of
the country of origin.
I beg to differ. IMO, unsalted butter is the preferred spread. AAMF,
when I was out shopping today butter was on sale. I didn't think we
really needed any butter but I figured that if the sale price was good
enough I would pick some up. It was actually a pretty good deal, but it
was salted. I looked to see if they had unsalted on butter.
Back before Christmas I bought a few pounds of salted butter to use for Christmas baking. Salted would work for that.
On Fri, 19 Jan 2024, GM wrote:
No, that's not really the question.Why have such a narrow mind on this. What about Brazilian
butter? What
do the people of Peru think of our butter?
I'll have to try and find American butter, so I can be surprised by
its lack of flavour.
Salted or not, that is the question.
Best regards, Daniel
Jill abhors butter because it reminds her of the taste of her former
husband's semen, lol...!!!
Was that salted or non-salted semen?
On Friday, January 19, 2024 at 12:27:05 PM UTC-10, Bruce wrote:
On Fri, 19 Jan 2024 22:02:31 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:
On 2024-01-19, Bruce <Br...@invalid.invalid> wrote:I asked my special friend about "sweet cream butter" and they say that
On Fri, 19 Jan 2024 14:35:46 -0500, Ed Pawlowski <e...@snet.xxx> wrote: >> >>
On 1/19/2024 2:09 PM, dsi1 wrote:
On Wednesday, January 17, 2024 at 2:22:57 PM UTC-10, Bruce wrote:
On Thu, 18 Jan 2024 00:17:51 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:
MummyChunk wrote:Are you exclusively used to tasteless American butter?
Michael Trew wrote:this
Sorry to dredge up the topic of European vs. American butter again, >> >>>>>>> but
during a rare visit to a huge grocery store in Pittsburgh, I saw
and took one home:https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS >> >>>>>>>>
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.
Europeans would say their butter taste normal. Americans would say that it tastes rancid. This ain't rocket science.
Why have such a narrow mind on this. What about Brazilian butter? What
do the people of Peru think of our butter?
I'll have to try and find American butter, so I can be surprised by
its lack of flavour.
You might be able to get an adequate simulation by buying sweet
cream butter locally. It might be a little higher in butterfat,
but it's in imperfect world. Be sure to get salted butter for the
full experience.
"sweet cream butter" is the standard butter in AU, UK, US and China,
as opposed to Europe where they have cultured butter.
If that's correct, I've been having American butter for the past 18
years. I never noticed a difference between Dutch and Australian
butter.
All this fuss and you don't even know what the heck you've been eating? That is so typical.
MummyChunk wrote:
again,Michael Trew wrote:
Sorry to dredge up the topic of European vs. American butter
sawbut
during a rare visit to a huge grocery store in Pittsburgh, I
this
and took one home:
https://www.amazon.com/Double-Devon-Cream-Butter-ounce/dp/B0000TUBHS
I'm delighted to see that you have discovered the joys
of creamy British butter.
cshenk wrote:
No thanks. You can keep your faintly rancid tasting butter.
It is really not all that bad.
MummyChunk wrote:
again,Michael Trew wrote:
Sorry to dredge up the topic of European vs. American butter
sawbut
during a rare visit to a huge grocery store in Pittsburgh, I
this
and took one home:
I'm delighted to see that you have discovered the joys
of creamy British butter.
cshenk wrote:
No thanks. You can keep your faintly rancid tasting butter.
On Sat, 20 Jan 2024, Bruce wrote:
I'm delighted to see that you have discovered the joys
of creamy British butter.
No thanks. You can keep your faintly rancid tasting butter.Are you exclusively used to tasteless American butter?
Europeans would say their butter taste normal. Americans would
say that it tastes rancid. This ain't rocket science.
Why have such a narrow mind on this. What about Brazilian
butter? What do the people of Peru think of our butter?
I'll have to try and find American butter, so I can be surprised by
its lack of flavour.
Salted or not, that is the question.
Best regards, Daniel
On Fri, 19 Jan 2024, GM wrote:
Why have such a narrow mind on this. What about Brazilian
butter? What do the people of Peru think of our butter?
I'll have to try and find American butter, so I can be
surprised by its lack of flavour.
Salted or not, that is the question.
Best regards, Daniel
No, that's not really the question.
GM)Jill abhors butter because it reminds her of the taste of (snipped
Was that salted or non-salted (snip)
On Friday, January 19, 2024 at 10:33:10 AM UTC-10, Bruce wrote:
I'd buy it at least once out of curiosity. I'd expect it to add a
certain generic, flavourless creaminess. More a mouthfeel than a
flavour.
I've tried Euro-butter. It's just like regular butter except it has a
slight tang. All things being equal, I'd buy it but all things aren't
equal.
On 1/19/2024 10:12 PM, dsi1 wrote:
On Friday, January 19, 2024 at 10:33:10 AM UTC-10, Bruce wrote:
I'd buy it at least once out of curiosity. I'd expect it to add a
certain generic, flavourless creaminess. More a mouthfeel than a
flavour.
"American butter" certainly has a flavor to it, but it has less of the
tang. Either way, it's a lot better than oleo or whatever spread is
sold in a plastic crock.
I've tried Euro-butter. It's just like regular butter except it has a
slight tang. All things being equal, I'd buy it but all things aren't
equal.
That's about my thoughts on the matter. I actually preferred the >"Euro-Butter" a bit more, but considering that I only use it for toast
and baking, I'll stick to regular butter at 1/4 of the price. I'm
slowly using up my expensive butter for toasted bread.
On Sat, 20 Jan 2024 15:06:46 -0500, Michael Trew
<michael.trew@att.net> wrote:
On 1/19/2024 10:12 PM, dsi1 wrote:
On Friday, January 19, 2024 at 10:33:10 AM UTC-10, Bruce wrote:
I'd buy it at least once out of curiosity. I'd expect it to add a
certain generic, flavourless creaminess. More a mouthfeel than a
flavour.
"American butter" certainly has a flavor to it, but it has less of the >>tang. Either way, it's a lot better than oleo or whatever spread is
sold in a plastic crock.
I've tried Euro-butter. It's just like regular butter except it has a
slight tang. All things being equal, I'd buy it but all things aren't
equal.
That's about my thoughts on the matter. I actually preferred the >>"Euro-Butter" a bit more, but considering that I only use it for toast
and baking, I'll stick to regular butter at 1/4 of the price. I'm
slowly using up my expensive butter for toasted bread.
Butter's as much a staple in Europe as it is in the US, and it's not expensive at all. I don't understand why "Euro butter" would be
expensive in the US, unless that's protectionism.
On 2024-01-20, Bruce <Bruce@invalid.invalid> wrote:
On Sat, 20 Jan 2024 15:06:46 -0500, Michael Trew
<michael.trew@att.net> wrote:
On 1/19/2024 10:12 PM, dsi1 wrote:
On Friday, January 19, 2024 at 10:33:10 AM UTC-10, Bruce wrote:
I'd buy it at least once out of curiosity. I'd expect it to add a
certain generic, flavourless creaminess. More a mouthfeel than a
flavour.
"American butter" certainly has a flavor to it, but it has less of the >>>tang. Either way, it's a lot better than oleo or whatever spread is
sold in a plastic crock.
I've tried Euro-butter. It's just like regular butter except it has a
slight tang. All things being equal, I'd buy it but all things aren't
equal.
That's about my thoughts on the matter. I actually preferred the >>>"Euro-Butter" a bit more, but considering that I only use it for toast >>>and baking, I'll stick to regular butter at 1/4 of the price. I'm
slowly using up my expensive butter for toasted bread.
Butter's as much a staple in Europe as it is in the US, and it's not
expensive at all. I don't understand why "Euro butter" would be
expensive in the US, unless that's protectionism.
You don't have to blame protectionism for higher prices for imported
goods. The additional costs for shipping and whatnot are rolled into
the consumer price.
Even European-style butter made in the U.S. is more expensive.
1. Demand is lower so supply is lower so price is higher.
2. Higher butterfat content means lower yield from a gallon of cream so >price is higher.
3. Culturing is an additional step so costs are higher so price is
higher.
In Europe, only the demand is higher, the other 2 factors are the
same. And additional costs for shipping? I remember New Zealand apples
for sale in the Netherlands. Not as a boutique thing, just as the
default apple in that time of year and still cheap.
On 20/01/2024 23:12, Bruce wrote:
In Europe, only the demand is higher, the other 2 factors are theI remember New Zealand butter for sale in Scotland, decades ago - _much_
same. And additional costs for shipping? I remember New Zealand apples
for sale in the Netherlands. Not as a boutique thing, just as the
default apple in that time of year and still cheap.
less expensive than the local, Scottish stuff.
On 20/01/2024 23:12, Bruce wrote:
In Europe, only the demand is higher, the other 2 factors are theI remember New Zealand butter for sale in Scotland, decades ago - _much_
same. And additional costs for shipping? I remember New Zealand apples
for sale in the Netherlands. Not as a boutique thing, just as the
default apple in that time of year and still cheap.
less expensive than the local, Scottish stuff.
On Sun, 21 Jan 2024 02:05:27 +0000, S Viemeister
<firstname@lastname.oc.ku> wrote:
On 20/01/2024 23:12, Bruce wrote:
In Europe, only the demand is higher, the other 2 factors are theI remember New Zealand butter for sale in Scotland, decades ago - _much_ >>less expensive than the local, Scottish stuff.
same. And additional costs for shipping? I remember New Zealand apples
for sale in the Netherlands. Not as a boutique thing, just as the
default apple in that time of year and still cheap.
That's crazy too. I guess bulk shipping doesn't add much to the price
of an item.
On Sat, 20 Jan 2024 15:06:46 -0500, Michael Trew
<michael.trew@att.net> wrote:
On 1/19/2024 10:12 PM, dsi1 wrote:
On Friday, January 19, 2024 at 10:33:10 AM UTC-10, Bruce wrote:
I'd buy it at least once out of curiosity. I'd expect it to add a
certain generic, flavourless creaminess. More a mouthfeel than a
flavour.
"American butter" certainly has a flavor to it, but it has less of
the tang. Either way, it's a lot better than oleo or whatever
spread is sold in a plastic crock.
has a >> slight tang. All things being equal, I'd buy it but allI've tried Euro-butter. It's just like regular butter except it
things aren't >> equal.
That's about my thoughts on the matter. I actually preferred the "Euro-Butter" a bit more, but considering that I only use it for
toast and baking, I'll stick to regular butter at 1/4 of the price.
I'm slowly using up my expensive butter for toasted bread.
Butter's as much a staple in Europe as it is in the US, and it's not expensive at all. I don't understand why "Euro butter" would be
expensive in the US, unless that's protectionism.
Bruce wrote:
On Sat, 20 Jan 2024 15:06:46 -0500, Michael Trew
<michael.trew@att.net> wrote:
On 1/19/2024 10:12 PM, dsi1 wrote:
That's about my thoughts on the matter. I actually preferred the
"Euro-Butter" a bit more, but considering that I only use it for
toast and baking, I'll stick to regular butter at 1/4 of the price.
I'm slowly using up my expensive butter for toasted bread.
Butter's as much a staple in Europe as it is in the US, and it's not
expensive at all. I don't understand why "Euro butter" would be
expensive in the US, unless that's protectionism.
Food costs are higher in Europe plus add refriderated transport costs
to get across the Atlantic.
On Sunday, January 21, 2024 at 8:29:55 AM UTC-10, cshenk wrote:
Bruce wrote:
On Sat, 20 Jan 2024 15:06:46 -0500, Michael TrewFood costs are higher in Europe plus add refriderated transport costs
<michae...@att.net> wrote:
On 1/19/2024 10:12 PM, dsi1 wrote:has a >> slight tang. All things being equal, I'd buy it but all
On Friday, January 19, 2024 at 10:33:10 AM UTC-10, Bruce wrote:
I'd buy it at least once out of curiosity. I'd expect it to add a
certain generic, flavourless creaminess. More a mouthfeel than a
flavour.
"American butter" certainly has a flavor to it, but it has less of
the tang. Either way, it's a lot better than oleo or whatever
spread is sold in a plastic crock.
I've tried Euro-butter. It's just like regular butter except it
things aren't >> equal.
That's about my thoughts on the matter. I actually preferred the
"Euro-Butter" a bit more, but considering that I only use it for
toast and baking, I'll stick to regular butter at 1/4 of the price.
I'm slowly using up my expensive butter for toasted bread.
Butter's as much a staple in Europe as it is in the US, and it's not
expensive at all. I don't understand why "Euro butter" would be
expensive in the US, unless that's protectionism.
to get across the Atlantic.
The reason Euro-butter costs what it does is because people will pay
for it. For a few bucks more, one can get an exclusive, gourmet,
butter that can be talked about at a small dinner party.
On Sun, 21 Jan 2024 12:01:46 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
That's what I think too. It's marketing. Wait and see what the price
The reason Euro-butter costs what it does is because people will pay
for it. For a few bucks more, one can get an exclusive, gourmet,
butter that can be talked about at a small dinner party.
does when they add the word "artisanal" to the description.
On 1/21/2024 3:05 PM, Bruce wrote:
On Sun, 21 Jan 2024 12:01:46 -0800 (PST), dsi1
<dsi123@hawaiiantel.net> wrote:
That's what I think too. It's marketing. Wait and see what the price
The reason Euro-butter costs what it does is because people will pay
for it. For a few bucks more, one can get an exclusive, gourmet,
butter that can be talked about at a small dinner party.
does when they add the word "artisanal" to the description.
Basically, yes. I bought it from the fru-fru regional section of a high
end grocery store. It was worth getting once, to try it. I had some on
my toast this morning.
I also grabbed a different brand of salsa, "Mexican Style" with extra cilantro. I'm glad that cilantro doesn't taste like soap to me, because
it was delicious, and better than most any other jarred salsa that I've tried.
On 2024-01-27, Michael Trew<michael.trew@att.net> wrote:
I also grabbed a different brand of salsa, "Mexican Style" with extra
cilantro. I'm glad that cilantro doesn't taste like soap to me, because
it was delicious, and better than most any other jarred salsa that I've
tried.
Did that come refrigerated in sort of a deli container? It sounds
like Chuck& Dave's.
I don't like jarred salsa because it gets cooked when the jar is sealed.
I can't imagine anyone from Michigan developing such a refined taste of salsa.
On Saturday, January 27, 2024 at 3:55:34 PM UTC-5, Cindy Hamilton wrote:
On 2024-01-27, Michael Trew <michae...@att.net> wrote:
On 1/21/2024 3:05 PM, Bruce wrote:
On Sun, 21 Jan 2024 12:01:46 -0800 (PST), dsi1
<dsi...@hawaiiantel.net> wrote:
That's what I think too. It's marketing. Wait and see what the price
The reason Euro-butter costs what it does is because people will pay >>>>> for it. For a few bucks more, one can get an exclusive, gourmet,
butter that can be talked about at a small dinner party.
does when they add the word "artisanal" to the description.
Basically, yes. I bought it from the fru-fru regional section of a high
end grocery store. It was worth getting once, to try it. I had some on
my toast this morning.
I also grabbed a different brand of salsa, "Mexican Style" with extra
cilantro. I'm glad that cilantro doesn't taste like soap to me, because
it was delicious, and better than most any other jarred salsa that I've
tried.
Did that come refrigerated in sort of a deli container? It sounds
like Chuck & Dave's.
I don't like jarred salsa because it gets cooked when the jar is sealed.
I can't imagine anyone from Michigan developing such a refined taste of salsa.
bruce bowser wrote:
...
I can't imagine anyone from Michigan developing such a refined taste of salsa.
a very strange assumption...
On Tuesday, January 30, 2024 at 6:25:53 PM UTC-5, Bruce wrote:
On Tue, 30 Jan 2024 18:03:43 -0500, songbird <song...@anthive.com>
wrote:
bruce bowser wrote:Also a rather strange assumer.
...
I can't imagine anyone from Michigan developing such a refined taste of salsa.
a very strange assumption...
Who's ever said the word 'assumer'? You are another ai failure.
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