A strange topic, maybe? Real talk: when it comes to butter, are you a snob? Or do you pick up whatever is on sale? Do you consider what is often the first thing to hit the pan, or is it a minor detail you’re not too bothered by? If I told you that I generally (only) purchase gold wrapped butter imported from Ireland, would you think I was a bit too intense about the product? For me, I had a bit of a revelation a few years ago when I picked up Kerrygold, having heard about it on numerous websites. In my mind, butter should have a few specific qualities (and this is from a genuine non-baker and very novice chef). And really, I would imagine this would be my guidelines for any food I bring into my house or order to eat. Sure, there’s always going to be occasional…
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