Kerrygold is the only butter I buy. I agree with that pull-out quote; there is something going wrong with American butter. It does not taste like the butter of my childhood and it has a strange...
Kerrygold is the only butter I buy. I agree with that pull-out quote; there is something going wrong with American butter. It does not taste like the butter of my childhood and it has a strange texture. It's to the point that margarine is a better option.
Sadly, my regular grocery store, Aldi, has stopped selling it. Hopefully their own brand of Irish butter is just as good. I will find out soon enough.
I've seen both, but most places only sell the salted version. The only time most Americans use unsalted butter, in my experience, is when they are baking (i.e. breads and pastries). Most Americans...
I've seen both, but most places only sell the salted version.
The only time most Americans use unsalted butter, in my experience, is when they are baking (i.e. breads and pastries). Most Americans do not bake much, if at all. I don't think I've even seen people on restricted-sodium diets reach for unsalted butter.
Kerrygold is the only butter I buy. I agree with that pull-out quote; there is something going wrong with American butter. It does not taste like the butter of my childhood and it has a strange texture. It's to the point that margarine is a better option.
Sadly, my regular grocery store, Aldi, has stopped selling it. Hopefully their own brand of Irish butter is just as good. I will find out soon enough.
According to the article both types gold foil (salted) and silver foil (unsalted) are sold in the US.
They even sell a garlic and herb one as well now.
I've seen both, but most places only sell the salted version.
The only time most Americans use unsalted butter, in my experience, is when they are baking (i.e. breads and pastries). Most Americans do not bake much, if at all. I don't think I've even seen people on restricted-sodium diets reach for unsalted butter.