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World's Best Mustard? Please stake your claim.

Gary & Kit's Coarse Dijon….Might be too mellow for many, but I finish every jar long before the others in my collection.

Jan 25, 2014
lab333 in General Topics

The proportion of water in generic butter is getting ridiculous!

I was using a lot of European butter for a while but have been trying to not eat AS much butter ( the one thing I could never ever give up, ever). Unfortunately tj and wfm are 45+ minutes away, no Costco for a ways..... But next time I make the trek will hit Tj's and stock up! Thanks again! I've been using the Kate 's for baking it seems to have a good fat content!

Mar 10, 2013
lab333 in General Topics

The proportion of water in generic butter is getting ridiculous!

I have stopped buying it unless in a pinch and it is available at local store. Been buying Kate's unsalted which is much better but I just read on package it has "natural flavoring" which always has me suspicious! I think I will keep an eye on kerrygold and others for sales and just freeze a few! Thank you, btw, for commenting/replying when I am so late to the game!
Cheers!

Mar 10, 2013
lab333 in General Topics

The proportion of water in generic butter is getting ridiculous!

Ok so I am late to this thread, but I was noticing that about Cabot butter when I would melt on stovetop it was spurting like I dripped water in the pan. Thought I was going crazy but I think the water content is higher than it used to be. I don't find that with European butters....

Mar 10, 2013
lab333 in General Topics