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Butter
Mar 3, 2009 8:13:20 GMT
Post by bazfaz on Mar 3, 2009 8:13:20 GMT
In France the butter dish will be on the breakfast table but not for other meals. The French do not commonly eat bread with butter at dinner. However they make exceptions. Here butter is served with raw ham, canned sardines, roquefort and radishes (each radish with a morsel of butter then dipped in coarse salt). Have I missed any other items?
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Butter
Mar 3, 2009 8:22:14 GMT
Post by Deleted on Mar 3, 2009 8:22:14 GMT
That pretty much covers it, except that it is also interesting to mention that a ham sandwich in France is made with buttered bread, but never with mayonnaise or mustard. Sliced pickles are tolerated, however.
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Butter
Mar 3, 2009 8:37:02 GMT
Post by bazfaz on Mar 3, 2009 8:37:02 GMT
I keep feeling there is a fifth item the French serve with a pat of butter and I was hoping Kerouac woutd enlighten me.
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Butter
Mar 3, 2009 8:40:50 GMT
Post by Deleted on Mar 3, 2009 8:40:50 GMT
I am passing every meal of my life in review and trying to spot where the butter was, if it was present.
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Butter
Mar 4, 2009 20:52:37 GMT
Post by auntieannie on Mar 4, 2009 20:52:37 GMT
my Brother in law has butter with any cheese and with rillettes and paté too!
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Butter
Mar 4, 2009 21:03:01 GMT
Post by Deleted on Mar 4, 2009 21:03:01 GMT
This conjured up the vision of another place where butter may be seen on French food -- a pat of butter can often be found on top of a steak.
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Butter
Mar 4, 2009 21:05:37 GMT
Post by auntieannie on Mar 4, 2009 21:05:37 GMT
with herbs!
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Butter
Mar 4, 2009 21:51:55 GMT
Post by wibblywobblydo on Mar 4, 2009 21:51:55 GMT
As appetising as this may sound, better keep an eye on the intake, wouldnt want to to take a churn for the wurst...
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Butter
Mar 4, 2009 21:56:10 GMT
Post by auntieannie on Mar 4, 2009 21:56:10 GMT
that was funny, wibbles!
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Butter
Mar 16, 2009 21:00:49 GMT
Post by Deleted on Mar 16, 2009 21:00:49 GMT
I bought some fabulous radishes today. The butter is coming out for eating them -- and I haven't done the butter and salt deal in a long time. These radishes look like they are begging for it.
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Butter
Mar 17, 2009 7:06:48 GMT
Post by mockchoc on Mar 17, 2009 7:06:48 GMT
OK kerouac, so how is this done?
Exact details please. I can see it's a very big list of ingredients and I may not be able to manage such a hard recipe but honestly it's not something done here so please fill me in properly? Please?
Peeled or unpeeled. Halved, quartered or sliced etc.. etc..
I do like them but don't use them enough. Mrchoc is a wuss and can't really handle them. A bit too hot for his liking.
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Butter
Mar 17, 2009 7:11:38 GMT
Post by Deleted on Mar 17, 2009 7:11:38 GMT
As bazfaz said:
You just trim and clean the radishes, leaving a bit of the tail on to hold them. And then as you eat them, you just put a little bit of butter on them. We didn't use coarse salt, just a little pile of table salt in the plate when I was young. The main reason for using butter in the old days was to reduce the sharpness of the radishes. Now that they aren't sharp anymore, it isn't really necessary, but the little bit of butter does enhance the flavor.
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Butter
Mar 17, 2009 7:29:05 GMT
Post by mockchoc on Mar 17, 2009 7:29:05 GMT
Ok, it's going on the list of things to try.
Are you fussy about butter kerouac? Salted/unsalted.. a certain brand or from a certain country?
I really like Danish butter but then I haven't tried much more than it and Australian which is not that incredible compared to it and New Zealand butter but I did just try some Tasmanian butter which was rather good and a lot cheaper of course. French Lescure is lovely but I love salt in butter.
I need a thread to sort out my salted\/unsalted butter questions I think.
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Butter
Mar 17, 2009 7:38:07 GMT
Post by mockchoc on Mar 17, 2009 7:38:07 GMT
Salted versus unsalted butter.
What do you use and why?
I hear that unsalted means it's better quality but I am not sure about all of this.
I like Lurpak (Danish butter) and it's slighty salted but rather expensive compared to most of what is made here. Good though!
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Butter
Mar 17, 2009 7:51:50 GMT
Post by hwinpp on Mar 17, 2009 7:51:50 GMT
What are these little ones called in English? I like them sliced, on rye bread, thickly buttered, with a sprinkling of salt.
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Butter
Mar 17, 2009 7:54:42 GMT
Post by bazfaz on Mar 17, 2009 7:54:42 GMT
I have always bought unsalted butter.
My doctor was against my eating animal fat because of my high cholesterol level. But I wonder if medical opinion has changed on this subject. There was a time when eggs were suddenly discovered to be bad for you and lots of egg producers went out of business. Now the latest research (doubtless soon to be overthrown) shows the cholesterol in eggs isn't the kind that is supposedly bad.
I think the motto of peasants in Perigord is the way to go: un peu de tout (a little of everything).
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Butter
Mar 17, 2009 8:14:11 GMT
Post by hwinpp on Mar 17, 2009 8:14:11 GMT
I like my butter salted. Tastes better.
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Butter
Mar 17, 2009 8:16:44 GMT
Post by mockchoc on Mar 17, 2009 8:16:44 GMT
But why unsalted?I am happy to do that too if I'm made to understand what the reason is? Doesn't salt make it keep better and most things in recipes require some salt anyway (yes some baking says use unsalted butter then add salt so I don't get it)?. I really want to understand this subject better.
I really know very little about this so this is why I'm asking.
I love the Egyptian fridge magnet and showed everyone at work. They thought it awesome. xxx
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Butter
Mar 17, 2009 9:22:33 GMT
Post by bixaorellana on Mar 17, 2009 9:22:33 GMT
I don't care about butter that much, but when I do have it, I prefer unsalted. To me that tastes better.
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Butter
Mar 17, 2009 9:26:55 GMT
Post by bixaorellana on Mar 17, 2009 9:26:55 GMT
They're just called radishes. I think the whole idea of radishes with butter is odd, but teaming them with the rye bread has possibilities.
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Butter
Mar 17, 2009 9:27:33 GMT
Post by bazfaz on Mar 17, 2009 9:27:33 GMT
Traditionally salt was put into butter because it masked when the butter starting to go off.
As to which tastes better, that is obviously a personal choice.
Mockers, glad you like the fridge magnet. Does it still sparkle? I don't think it does that for long.
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Butter
Mar 17, 2009 9:28:48 GMT
Post by bazfaz on Mar 17, 2009 9:28:48 GMT
Try radishes with a blob of butter then dipped in salt.
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Butter
Mar 17, 2009 10:09:42 GMT
Post by hwinpp on Mar 17, 2009 10:09:42 GMT
If that's a radish, what's this?
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Butter
Mar 17, 2009 10:27:44 GMT
Post by Deleted on Mar 17, 2009 10:27:44 GMT
I know that there are white radiches and the common red. I have grown both this year in the garden but the white aren't quite that long. Perhaps an Asian variety. I'd love to get my hands on some seeds for those.
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Butter
Mar 17, 2009 11:14:20 GMT
Post by bixaorellana on Mar 17, 2009 11:14:20 GMT
Time to trot out the Oaxaca radishes again in order to really make HW's head spin:
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Butter
Mar 17, 2009 12:45:06 GMT
Post by Deleted on Mar 17, 2009 12:45:06 GMT
Are you fussy about butter kerouac? Salted/unsalted.. a certain brand or from a certain country? I am not fussy about butter but I prefer mine unsalted.
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Butter
Mar 17, 2009 15:32:49 GMT
Post by spindrift on Mar 17, 2009 15:32:49 GMT
Those big white radishes are Mouli and the Japanese use them, mostly grated and mixed with an equal amount of grated carrots. They can also be used in stews.
Mocks - in England I believe it is correct to eat unsalted butter with red radishes.
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Butter
Mar 17, 2009 15:40:42 GMT
Post by bazfaz on Mar 17, 2009 15:40:42 GMT
When I lived in England and had a big vegetable garden I used to grow mooli. They did beome enormous. I did put them in stir fries; also grated with chilli and lime juice.
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Butter
Mar 18, 2009 5:01:15 GMT
Post by hwinpp on Mar 18, 2009 5:01:15 GMT
Thanks, never heard of mooli. But I could get them in Germany as well.
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Butter
Mar 18, 2009 6:14:44 GMT
Post by mockchoc on Mar 18, 2009 6:14:44 GMT
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