tag:blogger.com,1999:blog-31835761.post6223359862740867306..comments2024-03-14T13:58:46.869+11:00Comments on I Eat Therefore I Am: I Can't Believe It's Real Butterthanh7580http://www.blogger.com/profile/12101572834580539226noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-31835761.post-50377470163482279792007-10-14T21:49:00.000+10:002007-10-14T21:49:00.000+10:00Anna, that butter would have been the best tasting...Anna, that butter would have been the best tasting butter of all.<BR/><BR/>I've just gone out and bought the Girgar butter that Anh suggested. Haven't tried it yet though. I've still yet to go to Myer to get the French butter than Eat to Live suggested. I wonder how good that will be?thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-23884793353821469062007-10-14T14:41:00.000+10:002007-10-14T14:41:00.000+10:00Ah, I was spoilt. When I was younger we lived in a...Ah, I was spoilt. When I was younger we lived in a remote part of NSW, and made our own butter from the cream that we skimmed off the milk we got from our cow. And NOTHING compares to cooking with that butter.<BR/><BR/>But I've read some interesting tips for which brand to buy, so might give a few a go.Annahttps://www.blogger.com/profile/04780117278793200615noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-73617639341796772892007-10-09T10:05:00.000+10:002007-10-09T10:05:00.000+10:00Eat to Live, that's bad, you have to do all the tr...Eat to Live, that's bad, you have to do all the travelling towards the city without the rewards of being able to eat lunch in the city.<BR/><BR/>I guess on your days off, you get lazy and just rather stay home. I know I do. I keep saying I will go try this and that place but usually can't be bothered getting up early on weekends to go to those places for lunch.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-32760566190363380012007-10-08T16:34:00.000+10:002007-10-08T16:34:00.000+10:00Alas, where I work in Sth Melbourne there is nothi...Alas, where I work in Sth Melbourne there is <I>nothing</I> but for greasy spoon-style cafes in walking distance (Bay St Pt Melbourne is close, but not close enough), so eating out almost never happens! I keep meaning to try out loads of places on days off, but it doesn't happen.The New Epicureanhttps://www.blogger.com/profile/18073602750714497845noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-27612378755936687222007-10-08T12:13:00.000+10:002007-10-08T12:13:00.000+10:00Eat to Live, thanks for the info. I'm in the city ...Eat to Live, thanks for the info. I'm in the city more often so can visit the Myer food hall rather than make a trip out to the South Melbourne Markets.<BR/><BR/>It's amazing how good butter can taste with just bread. I sort of wish I worked in the city just so I can go to places like Bistro Vue for lunch. However, the one hour journey into the city everyday then makes me shiver.<BR/><BR/>So how are you finding working near the city? Have you visited any good restaurants?thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-68622116179638546552007-10-07T16:04:00.000+10:002007-10-07T16:04:00.000+10:00FYI - Myer food hall in the city sells Lescure for...FYI - Myer food hall in the city sells Lescure for about $6-7, so I would recommend going there rather than David Jones (especially given the best-before issue).<BR/><BR/>I only know about Sth Melb Market because I've been working nearby for the last few months - otherwise it's totally out of my way, too.<BR/><BR/>Apparently Bistro Vue serves real (i.e. French) butter with their bread. My mother had lunch there last month and was really impressed with the bread and butter.The New Epicureanhttps://www.blogger.com/profile/18073602750714497845noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-56498101470784809332007-10-07T14:47:00.000+10:002007-10-07T14:47:00.000+10:00Eat to Live, $5.25 is definitely high for butter, ...Eat to Live, $5.25 is definitely high for butter, but if it's good, I want to buy some to eat with my bread. <BR/><BR/>As much as I want to go to South Melbourne Market, it is far from where I live. So I might have to buy it from DJ :-( I will look out for the use by date though. If I really like it, then I will have to make a trip to South Melbourne Market and pick up a few packets.<BR/><BR/>I totally agree that all you need with good butter is good bread. I still remember how great the butter and bread tasted at Movida. I wonder what butter they use, that stuff was unbelievable. And their sourdough bread equally fantastic.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-36212422885069587812007-10-07T11:27:00.000+10:002007-10-07T11:27:00.000+10:00The cheapest place is an organics shop at South Me...The cheapest place is an organics shop at South Melbourne Market - 250g for 5.25. Fancy delicatessens also sell it. You can also buy it in 125g packets.<BR/><BR/>David Jones also sell it at the ridiculously inflated price of 8.95! DJs also often sell it disgustingly close to its useby date. Never buy from DJs :)<BR/><BR/>Eat it with a baguette from Dench's, and nothing else. It is the perfect accompaniment to real bread.<BR/><BR/>It's a pity that French butter is so expensive. In England, you can buy President for 99p ($2.50), which is the same price as Lurpack.The New Epicureanhttps://www.blogger.com/profile/18073602750714497845noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-81020508976545377022007-10-06T22:33:00.000+10:002007-10-06T22:33:00.000+10:00Eat to Live, I also use unsalted butter for cakes ...Eat to Live, I also use unsalted butter for cakes and pastries. I use quite a lot of it, so that's why the cost thing is an issue. <BR/><BR/>I never knew people were so passionate about their butter. Where can I buy this Lescure butter and how much does it cost? I wouldn't mind trying some.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-6219849539617533852007-10-05T19:48:00.000+10:002007-10-05T19:48:00.000+10:00For cakes and pastry I only ever use unsalted butt...For cakes and pastry I only ever use unsalted butter. I don't use much of it, so $1.69 every two or three weeks doesn't break the budget.<BR/><BR/>If money were no object... Apparently Damien Pignolet swears by French butter, which is cultured, for pastry making.<BR/><BR/>Money IS an object, though. Having said <I>that</I>, the best omelettes I've made used the slightest scrape of unsalted Lescure on the pan.<BR/><BR/>If I am going to eat butter on bread, which is almost never, it has to be unsalted Lescure. I can't abide not-butter, full stop, and it's fearful stuff health-wise.The New Epicureanhttps://www.blogger.com/profile/18073602750714497845noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-64937855162025160112007-10-05T18:54:00.000+10:002007-10-05T18:54:00.000+10:00Truffle, I guess we're on the same train of though...Truffle, I guess we're on the same train of thought. I had a chocolate cake and sponge cake in mind as well when I was writing about rich cakes and lighter cakes.<BR/><BR/>Anh, you are a dedicated cook indeed, doing side by side tests. I've seen Lurpark and Ginger or Gingar butter in the supermarket, but have been deterred due to their price. I will try some next time and see how they go.<BR/><BR/>Stickyfingers, I totally agree that freshly churned stuff is the best, but I live really far from Vic Markets and hence can't go there all the time. I don't mind using margarine to spread on my toast either, but butter really does taste better.<BR/><BR/>We will meet up one day and just go to a restaurant and ask for quality butter and just eat bread. Wouldn't that be strange but cool at the same time? Or am I slightly silly?thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-621660023165887422007-10-05T15:31:00.000+10:002007-10-05T15:31:00.000+10:00Although I rarely bake I tend to use the freshly c...Although I rarely bake I tend to use the freshly churned stuff they cut off a slab at Victoria Market or some of the farmers markets. It's so beautiful - I could eat a slice of it. Makes a big difference in anything you bake. <BR/><BR/>We don't do margerine either but for the sake of health - Mr Stickyfinger's family have a history of high cholesterol - we use Western Star's butter and olive oil blend for spreading and I keep ghee for cooking.stickyfingershttps://www.blogger.com/profile/14861830835308131738noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-70303630875574562952007-10-05T10:39:00.000+10:002007-10-05T10:39:00.000+10:00i am very very fussy about butter. And even with c...i am very very fussy about butter. And even with chocolate cake, I still want good butter in it. I have done the test, too. Really Lurpark butter is the best choice from supermarket. It's richer and has less water content, resulting in a better texture! <BR/><BR/>I would recommend Lurpark or Gingar (may spell the name incorrectly :P) for baking.Anhhttps://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-55894432761118410512007-10-05T00:44:00.000+10:002007-10-05T00:44:00.000+10:00I agree it depends on the type of cake. For a rich...I agree it depends on the type of cake. For a rich chocolate cake I don't think you'll notice but in something delicate such as a sponge you probably will. That said I think the quality of butter in this country is generally quite good.Trufflehttps://www.blogger.com/profile/12045183484202678148noreply@blogger.com