Why don’t Americans put butter on their sandwiches?

[Graham]

https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches

[Lenona]

Two things that are interesting - and that didn't get mentioned - are:

-Americans like buttered toast perfectly well, even if we usually add a sweetener of some kind.

-Americans USED to make certain sandwiches with nothing in the center BESIDES butter!

(I've seen this in a novel or two, typically taking place well before World War I.)

And, as it happens, some Americans consider mayonnaise to be practically poison, but maybe that was taken out of context.

One thing I don't get is: why is American chocolate considered horrible by others? I can understand not liking certain Nestle bars, but if a Hershey bar isn't sweet enough for some, doesn't semisweet chocolate still exist ALL around the world?

(And yes, I've eaten Suchard many times - when I lived in Spain, that is - but I'm still not about to pay the inflated price for it.)

[songbird]

Graham wrote:
> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches

probably because i don't like it on many sandwiches
as compared to Miracle Whip (i hardly ever use plain
regular mayo on sandwiches, but i can if that's all
they have).

this morning i had butter on a ham and cheese
sandwich but that was because it was grilled and the
butter on the outside makes it wonderful.

yellow mustard on the inside too. that's better
than butter or mayo on ham and cheese for me when it
is grilled. if it is a cold ham sandwich without
cheese i like MW best of all.


songbird

[Cindy Hamilton]

On 2023-09-20, Graham <g.st...@shaw.ca> wrote:
> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches

Because mayonnaise is tangy. It offsets the richness of other
ingredients nicely. I often mix in lemon or lime juice to accentuate
this effect.

Didn't we just talk about this? I believe we decided that Americans do
all sorts of things with sandwiches, including putting butter on them.

--
Cindy Hamilton

[Graham]

On 2023-09-20 9:36 a.m., Cindy Hamilton wrote:
> On 2023-09-20, Graham <g.st...@shaw.ca> wrote:
>> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches
>
> Because mayonnaise is tangy. It offsets the richness of other
> ingredients nicely. I often mix in lemon or lime juice to accentuate
> this effect.
>
> Didn't we just talk about this?

Yes but it's always good to read another opinion in a major newspaper.

[Bering Sea Bar & Brig@MarthaStewart.GoodThing]

On Wednesday, September 20, 2023 at 9:07:26 AM UTC-5, Graham wrote:
> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches

And some avoid cholesterol. We like protein.

[dsi1]

That opinion piece was written by a European for European consumption. American butter is not substandard. The main difference is that it's made with fresh milk instead of fermented milk.

[Bruce]

On Wed, 20 Sep 2023 11:51:28 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Wednesday, September 20, 2023 at 8:37:59 AM UTC-10, Graham wrote:
>> On 2023-09-20 9:36 a.m., Cindy Hamilton wrote:
>> > On 2023-09-20, Graham <g.st...@shaw.ca> wrote:
>> >> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches
>> >
>> > Because mayonnaise is tangy. It offsets the richness of other
>> > ingredients nicely. I often mix in lemon or lime juice to accentuate
>> > this effect.
>> >
>> > Didn't we just talk about this?
>> Yes but it's always good to read another opinion in a major newspaper.
>
>That opinion piece was written by a European for European consumption.

That doesn't mean it's not true.

>American butter is not substandard. The main difference is that it's made
>with fresh milk instead of fermented milk.

She writes this: "The explanation, I think, is that, like their
horrible chocolate, a lot of American butter is substandard, because
of looser regulations; European butter has to have a higher butterfat
percentage than American butter and those extra percentages add a lot
of flavour."

Are you saying this isn't true? Do you know what the regulation
differences are between US and EU butter?

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[dsi1]

What I'm saying is that it's not true that American butter is substandard. European butter has a slightly higher butterfat content than American butter. Does that make it superior? I doubt it. It does make the Euro-butter easier to spread. I suppose that's a good thing. The most important difference between American and European butter is taste. In that op-piece, the higher butterfat is cited as the reason for Euro-butter having more taste. That's not true. Euro-butter is made with fermented milk and has a tang to it. To an American, that tastes a lot like spoiled milk. Have you ever tasted American butter? I doubt it but you'd probably appreciate its fresh cream taste.
Now quit your whining and go get some Ameri-butter.

[cshenk]

Yup! Americans seem to largely favor butter on the outside if grilled
(cheese or ham and cheese). Rarely is butter used on the inside of a
sandwich. It may have been more common once, when refrigeration wasn't
common.

[Bruce]

On Wed, 20 Sep 2023 12:20:43 -0700 (PDT), dsi1

<dsi...@hawaiiantel.net> wrote:

>On Wednesday, September 20, 2023 at 9:00:33 AM UTC-10, Bruce wrote:
>> On Wed, 20 Sep 2023 11:51:28 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >That opinion piece was written by a European for European consumption.
>> That doesn't mean it's not true.
>> >American butter is not substandard. The main difference is that it's made
>> >with fresh milk instead of fermented milk.
>> She writes this: "The explanation, I think, is that, like their
>> horrible chocolate, a lot of American butter is substandard, because
>> of looser regulations; European butter has to have a higher butterfat
>> percentage than American butter and those extra percentages add a lot
>> of flavour."
>>
>> Are you saying this isn't true? Do you know what the regulation
>> differences are between US and EU butter?
>>

>What I'm saying is that it's not true that American butter is substandard. European butter has a slightly higher butterfat content than American butter. Does that make it superior? I doubt it. It does make the Euro-butter easier to spread. I suppose that's a good thing. The most important difference between American and European butter is taste. In that op-piece, the higher butterfat is cited as the reason for Euro-butter having more taste. That's not true. Euro-butter is made with fermented milk and has a tang to it. To an American, that tastes a lot like spoiled milk. Have you ever tasted American butter? I doubt it but you'd probably appreciate its fresh cream taste.
>Now quit your whining and go get some Ameri-butter.

Why is asking for information whining? I've never had butter that
tastes like spoilt milk. Besides, what do Asians know about dairy?
Doesn't it give them the runs? :)

--
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

[Bruce]

As a kid, the first thing I'd always put on bread was butter. Now it's
hummus or similar.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[dsi1]

Asians know the difference between spoilt milk and fresh milk. Do you?

[Bruce]

On Wed, 20 Sep 2023 12:38:29 -0700 (PDT), dsi1

<dsi...@hawaiiantel.net> wrote:

>On Wednesday, September 20, 2023 at 9:33:17 AM UTC-10, Bruce wrote:
>> On Wed, 20 Sep 2023 12:20:43 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >What I'm saying is that it's not true that American butter is substandard. European butter has a slightly higher butterfat content than American butter. Does that make it superior? I doubt it. It does make the Euro-butter easier to spread. I suppose that's a good thing. The most important difference between American and European butter is taste. In that op-piece, the higher butterfat is cited as the reason for Euro-butter having more taste. That's not true. Euro-butter is made with fermented milk and has a tang to it. To an American, that tastes a lot like spoiled milk. Have you ever tasted American butter? I doubt it but you'd probably appreciate its fresh cream taste.
>> >Now quit your whining and go get some Ameri-butter.
>> Why is asking for information whining? I've never had butter that
>> tastes like spoilt milk. Besides, what do Asians know about dairy?
>> Doesn't it give them the runs? :)
>>

>Asians know the difference between spoilt milk and fresh milk. Do you?

Yes, ever since unrefrigerated junior school milk.

[cshenk]

LOL, spot on David. We can get EU butter here. Tastes slightly
spoiled to me. The EU butterfat is 82-90, USDA only lists minimum
which is 80%. I don't consider 2% potential difference to mean much.

More important is my butter has only cream and salt. It's a store
brand but apt to be the same for any stick butter.

[dsi1]

I don't mind spoilt milk. I can use it for making pancakes, waffles, or biscuits. Unfortunately the rest of my family freaks out when milk starts tasting funny. One could say that American butter is superior to Euro-butter because those guys let their cream sit out too long. That would never fly in America. The Europeans seem to be ashamed that they allow their cream to ferment before churning - it's like their deep, dark, dirty, little secret.

[cshenk]

Only some Asians are lactose intolerant. Northern Chinese for example,
are not. It also comes in levels so even if David is a little lactose
intolerant, he can take a common over the counter lactaid pill if he's
going to eat a lot of dairy.

I don't know if he's lactose intolerant, but we've seen cheese pizzas
he's made. Now if he was a Native American, little known fact is they
are the only population to hit 100% lactose intolerence. Some studies
say 79% for the American Natives but the study wasn't scientific. The
ones that are scientfic, say 100% (must be pure blooded Native Indian).

[Bruce]

On Wed, 20 Sep 2023 20:26:58 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:

>dsi1 wrote:
>
>> What I'm saying is that it's not true that American butter is
>> substandard. European butter has a slightly higher butterfat content
>> than American butter. Does that make it superior? I doubt it. It does
>> make the Euro-butter easier to spread. I suppose that's a good thing.
>> The most important difference between American and European butter is
>> taste. In that op-piece, the higher butterfat is cited as the reason
>> for Euro-butter having more taste. That's not true. Euro-butter is
>> made with fermented milk and has a tang to it. To an American, that
>> tastes a lot like spoiled milk. Have you ever tasted American butter?
>> I doubt it but you'd probably appreciate its fresh cream taste. Now
>> quit your whining and go get some Ameri-butter.
>
>LOL, spot on David. We can get EU butter here. Tastes slightly
>spoiled to me.

Maybe it IS spoilt by the time it arrives in the US.

>The EU butterfat is 82-90, USDA only lists minimum
>which is 80%. I don't consider 2% potential difference to mean much.

Doesn't mean much? Well, according to you, it's the difference between
tasting slightly spoilt or not.

>More important is my butter has only cream and salt. It's a store
>brand but apt to be the same for any stick butter.

apt :)

[cshenk]

No problem, you are just used to that being common. We probably did
that in the depression era. Heck, they did lard sandwiches then when
things were really tight!

[Bruce]

On Wed, 20 Sep 2023 13:50:14 -0700 (PDT), dsi1

I've never had American butter, but from what I understand it doesn't
have much flavour.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

On Wed, 20 Sep 2023 20:51:58 +0000, "cshenk"
<csh...@virginia-beach.net> wrote:

>Bruce wrote:
>
>> Why is asking for information whining? I've never had butter that
>> tastes like spoilt milk. Besides, what do Asians know about dairy?
>> Doesn't it give them the runs? :)
>
>Only some Asians are lactose intolerant. Northern Chinese for example,
>are not. It also comes in levels so even if David is a little lactose
>intolerant, he can take a common over the counter lactaid pill if he's
>going to eat a lot of dairy.
>
>I don't know if he's lactose intolerant, but we've seen cheese pizzas
>he's made. Now if he was a Native American, little known fact is they
>are the only population to hit 100% lactose intolerence. Some studies
>say 79% for the American Natives but the study wasn't scientific. The
>ones that are scientfic, say 100% (must be pure blooded Native Indian).

And don't forget Dave Smith, the whitest man in the northern
hemisphere. He's lactose intolerant.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

You had that much butter in the depression era? That's pretty good!
I'd rather have a butter sandwich than a lard sandwich, I think.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[itsjoan...@webtv.net]

On Wednesday, September 20, 2023 at 9:07:26 AM UTC-5, Graham wrote:
>
> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches
>

Personally, I don't want butter spread on the bread when I eat a baloney, ham, chicken,
turkey, or roast beef sandwich. That's what mayonnaise, salad dressing, different varieties
of mustard, and sandwich spread are for. I do love butter, just not on a meat sandwich.

I've still not had any "European" butter and if I can remember Friday when I head to the
grocery store I'll pick up a package of Plugra butter. It's touted to have a slightly sour
taste and I guess I will find out if I like it or not.

[itsjoan...@webtv.net]

On Wednesday, September 20, 2023 at 4:06:20 PM UTC-5, Bruce wrote:
>
> I've never had American butter, but from what I understand it doesn't
> have much flavour.
>

> Bruce
>
Not true, not true at all. But I will say the Amish butter I once had was
outstanding, however at $9 per pound, I had to pass on buying it.

[dsi1]

Starting from the middle part of the 20th century, butter fell out of favor in the US. That includes in Hawaii. I was never a big fan of butter but these days, I'm getting used to the idea of buying butter - as is the rest of America.

https://s.wsj.net/public/resources/images/MK-CN390_BUTTER_G_20140625175704.jpg

[Dave Smith]

[Dave Smith]

On 2023-09-20 3:20 p.m., dsi1 wrote:

> What I'm saying is that it's not true that American butter is
> substandard. European butter has a slightly higher butterfat content
> than American butter. Does that make it superior? I doubt it. It does
> make the Euro-butter easier to spread. I suppose that's a good thing.
> The most important difference between American and European butter is
> taste. In that op-piece, the higher butterfat is cited as the reason
> for Euro-butter having more taste. That's not true. Euro-butter is
> made with fermented milk and has a tang to it. To an American, that
> tastes a lot like spoiled milk. Have you ever tasted American butter?
> I doubt it but you'd probably appreciate its fresh cream taste. Now
> quit your whining and go get some Ameri-butter.

I doubt that all American butter is the same. I do remember including
butter in my cross border shopping list when I used to do that. Despite
that substantial savings my wife, who uses a lot more butter than I do,
did not like it. In my limited travels in the US I don't remember ever
being wowed by the butter. I was certainly impressed with some of the
butter I have had in Europe. It was exceptionally good in Denmark and in
Estonia and I think the best was in a hotel where we stayed in Bavaria.
I was at the breakfast buffet and there was a large bowl of what
appeared to be a whipped spread. I gave it a try and loved it. I asked
the woman tending the buffet what it was. It was butter. It was unlike
any butter I have ever had before. On my recent trip to Paris the
butter at our hotel breakfast buffet was outstanding, and there was a
choice of salted or unsalted. I prefer unsalted. Breakfast buffets in
the US tended to be third rate and had some sort of butter substitute.

[Graham]

European butter is made from cream that has been allowed to ferment a
little. Hence the flavour.
I took some farm-made butter back to Uni and shared it with fellow
students. They were all "townies" and had never had the real stuff and
thought my butter tasted "off".

[bruce bowser]

On Wednesday, September 20, 2023 at 2:51:32 PM UTC-4, dsi1 wrote:
> On Wednesday, September 20, 2023 at 8:37:59 AM UTC-10, Graham wrote:
> > On 2023-09-20 9:36 a.m., Cindy Hamilton wrote:
> > > On 2023-09-20, Graham <g.st...@shaw.ca> wrote:
> > >> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches
> > >
> > > Because mayonnaise is tangy. It offsets the richness of other
> > > ingredients nicely. I often mix in lemon or lime juice to accentuate
> > > this effect.
> > >
> > > Didn't we just talk about this?
> > Yes but it's always good to read another opinion in a major newspaper.
> That opinion piece was written by a European for European consumption.

Nothing new, there. They think EVERYTHING over there is substandard.

[Dave Smith]

On 2023-09-20 4:51 p.m., cshenk wrote:

> Only some Asians are lactose intolerant. Northern Chinese for example,
> are not. It also comes in levels so even if David is a little lactose
> intolerant, he can take a common over the counter lactaid pill if he's
> going to eat a lot of dairy.
>
> I don't know if he's lactose intolerant, but we've seen cheese pizzas
> he's made. Now if he was a Native American, little known fact is they
> are the only population to hit 100% lactose intolerence. Some studies
> say 79% for the American Natives but the study wasn't scientific. The
> ones that are scientfic, say 100% (must be pure blooded Native Indian).

There are definite variations in the rates of lactose intolerance in
various races. People with east Asian ancestor have the highest rates
while those with western European ancestry have the lowest rates.
African Americans and native Americans run at about 80%.

My ancestry is western European. I am lacose intolerant. I have three
brothers who drink milk and will eat whipped cream by the bowl.

[Dave Smith]

There is no accounting for taste. I grew up with salted butter at home
and that seems to be the preference for people here. My best friend was
German and they always had unsalted butter. For many years the unsalted
stuff was hard to find here but now it is quite common and I prefer it.
I also like the cultured butters I have tried. I know they taste
different, but I would not call it off. Maybe that is because I also use
yogurt and kefir.

[dsi1]

Saying something is "good" or "bad" is pretty vague.

[John Kuthe]

On Wednesday, September 20, 2023 at 9:07:26 AM UTC-5, Graham wrote:
> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches

Name one food that would be gross with Butter on it. Aha! :-)

John Kuthe, RN, BSN

[John Kuthe]

On Wednesday, September 20, 2023 at 10:12:50 AM UTC-5, songbird wrote:
> Graham wrote:
> > https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches
>
> probably because i don't like it on many sandwiches
> as compared to Miracle Whip (i hardly ever use plain
> regular mayo on sandwiches, but i can if that's all
> they have).
>
> this morning i had butter on a ham and cheese
> sandwich but that was because it was grilled and the
> butter on the outside makes it wonderful.
>
> yellow mustard on the inside too. that's better
> than butter or mayo on ham and cheese for me when it
> is grilled. if it is a cold ham sandwich without
> cheese i like MW best of all.
>
>
> songbird

I put Hellman's mayonnaise on my Cheddar Cheese Bagel sandwiches.

John Kuthe, RN, BSN

[Bruce]

I've only ever had one type of butter, whether in Europe or Australia.
It never tasted sour of off :) I'd have butter on all my bread if that
wasn't unhealthy. Mayo seems over the top, sandwich spread sounds like
a science project, salad dressing is for salad, mustard can sometimes
be good.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[dsi1]

Americans are used to butter that doesn't taste like yogurt. Perhaps the younger generation will be more receptive to Euro-style butter. The boomers probably won't - they're just warming up to the idea of eating butter.

[Bruce]

On Wed, 20 Sep 2023 14:40:02 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Wednesday, September 20, 2023 at 4:06:20 PM UTC-5, Bruce wrote:
>>
>> I've never had American butter, but from what I understand it doesn't
>> have much flavour.
>>
>> Bruce
>>
>Not true, not true at all.

I'm not speaking from experience, but that's what I keep reading.
"European butter has a richer flavor and texture than American butter,
and it is also more spreadable. It's also better for baking and
cooking, as it melts more easily and gives baked goods a richer flavor
and texture."

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

It's also become less popular for health reasons. Cholesterol. And
there are the vegans, of course.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

On Wed, 20 Sep 2023 18:02:50 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

>I doubt that all American butter is the same. I do remember including
>butter in my cross border shopping list when I used to do that. Despite
>that substantial savings my wife, who uses a lot more butter than I do,
>did not like it. In my limited travels in the US I don't remember ever
>being wowed by the butter. I was certainly impressed with some of the
>butter I have had in Europe. It was exceptionally good in Denmark and in
>Estonia and I think the best was in a hotel where we stayed in Bavaria.
>I was at the breakfast buffet and there was a large bowl of what
>appeared to be a whipped spread. I gave it a try and loved it. I asked
>the woman tending the buffet what it was. It was butter. It was unlike
>any butter I have ever had before. On my recent trip to Paris the
>butter at our hotel breakfast buffet was outstanding, and there was a
>choice of salted or unsalted. I prefer unsalted. Breakfast buffets in
>the US tended to be third rate and had some sort of butter substitute.

I guess that the non travelling Americans don't know what they're
missing out on.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

Meaning it had a flavour. They're used to flavourless American butter.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

I wonder what's wrong with your chocolate. She mentioned that too.
Maybe the use of cheap vegetable oil?

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

Wine!

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

I'm surprised. All y'all eat entire dead animals and drink whole
buckets full of milk, but butter is suddenly a problem. Well, not for
Joan.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[itsjoan...@webtv.net]

On Wednesday, September 20, 2023 at 5:44:45 PM UTC-5, Bruce wrote:
>
> Mayo seems over the top, sandwich spread sounds like
> a science project, salad dressing is for salad, mustard can sometimes
> be good.
>

> Bruce
>
Salad dressing is a spread to differentiate it from dressings that are poured
on a tossed salad is much like mayonnaise. But it has a lot less egg yolks
and of course a different taste.

[itsjoan...@webtv.net]

On Wednesday, September 20, 2023 at 6:02:26 PM UTC-5, Bruce wrote:
> >
> I'm surprised. All y'all eat entire dead animals and drink whole
> buckets full of milk, but butter is suddenly a problem. Well, not for
> Joan.
>

> Bruce
>
Damn right!!

[Bruce]

I thought salad dressing was generally 1/3 vinegar, 2/3 oil and
flavours of choice, such as herbs.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

>Damn right!!

:)

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Hank Rogers]

dsi1 wrote:
> On Wednesday, September 20, 2023 at 8:37:59 AM UTC-10, Graham wrote:
>> On 2023-09-20 9:36 a.m., Cindy Hamilton wrote:
>>> On 2023-09-20, Graham <g.st...@shaw.ca> wrote:
>>>> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches
>>>
>>> Because mayonnaise is tangy. It offsets the richness of other
>>> ingredients nicely. I often mix in lemon or lime juice to accentuate
>>> this effect.
>>>
>>> Didn't we just talk about this?
>> Yes but it's always good to read another opinion in a major newspaper.
>

> That opinion piece was written by a European for European consumption. American butter is not substandard. The main difference is that it's made with fresh milk instead of fermented milk.
>

Uncle, tell us how asian butter is made.

[Hank Rogers]

cshenk wrote:

> dsi1 wrote:
>
>> On Wednesday, September 20, 2023 at 9:00:33 AM UTC-10, Bruce wrote:
>>> On Wed, 20 Sep 2023 11:51:28 -0700 (PDT), dsi1

>>> <dsi...@hawaiiantel.net> wrote:
>>>
>>>> On Wednesday, September 20, 2023 at 8:37:59 AM UTC-10, Graham
>>>> wrote:
>>>>> On 2023-09-20 9:36 a.m., Cindy Hamilton wrote:
>>>>>> On 2023-09-20, Graham <g.st...@shaw.ca> wrote:
>>>>>>>
>>> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-
>>> americans-put-butter-on-their-sandwiches >> > >> > Because
>>> mayonnaise is tangy. It offsets the richness of other >> >
>>> ingredients nicely. I often mix in lemon or lime juice to
>>> accentuate >> > this effect. >> >
>>>>>> Didn't we just talk about this?
>>>>> Yes but it's always good to read another opinion in a major
>>> newspaper.
>>>>
>>>> That opinion piece was written by a European for European
>>>> consumption.

>>> That doesn't mean it's not true.

>>>> American butter is not substandard. The main difference is that
>>>> it's made with fresh milk instead of fermented milk.

>>> She writes this: "The explanation, I think, is that, like their
>>> horrible chocolate, a lot of American butter is substandard,
>>> because of looser regulations; European butter has to have a higher
>>> butterfat percentage than American butter and those extra
>>> percentages add a lot of flavour."
>>>
>>> Are you saying this isn't true? Do you know what the regulation
>>> differences are between US and EU butter?
>>>
>>> --
>>> Bruce
>>>
> <https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>
>>

>> What I'm saying is that it's not true that American butter is
>> substandard. European butter has a slightly higher butterfat content
>> than American butter. Does that make it superior? I doubt it. It does
>> make the Euro-butter easier to spread. I suppose that's a good thing.
>> The most important difference between American and European butter is
>> taste. In that op-piece, the higher butterfat is cited as the reason
>> for Euro-butter having more taste. That's not true. Euro-butter is
>> made with fermented milk and has a tang to it. To an American, that
>> tastes a lot like spoiled milk. Have you ever tasted American butter?
>> I doubt it but you'd probably appreciate its fresh cream taste. Now
>> quit your whining and go get some Ameri-butter.
>

> LOL, spot on David. We can get EU butter here. Tastes slightly
> spoiled to me. The EU butterfat is 82-90, USDA only lists minimum
> which is 80%. I don't consider 2% potential difference to mean much.
>
> More important is my butter has only cream and salt. It's a store
> brand but apt to be the same for any stick butter.
>

I am surprised you don't use imported japanese butter!

[Hank Rogers]

dsi1 wrote:

> I don't mind spoilt milk. I can use it for making pancakes, waffles, or biscuits. Unfortunately the rest of my family freaks out when milk starts tasting funny. One could say that American butter is superior to Euro-butter because those guys let their cream sit out too long. That would never fly in America. The Europeans seem to be ashamed that they allow their cream to ferment before churning - it's like their deep, dark, dirty, little secret.
>


Like rotting fish sauce, Uncle?

[Ed P]

On 9/20/2023 4:26 PM, cshenk wrote:

>
> LOL, spot on David. We can get EU butter here. Tastes slightly
> spoiled to me. The EU butterfat is 82-90, USDA only lists minimum
> which is 80%. I don't consider 2% potential difference to mean much.
>
> More important is my butter has only cream and salt. It's a store
> brand but apt to be the same for any stick butter.

I use regular butter for cooking. For eating on toast or English
muffin, Kerrygold. I've been hooked on it for a couple of years now.
Spreads easily and tastes great.

[Hank Rogers]

Damn, you should have put fish sauce in it.

[Ed P]

On 9/20/2023 5:40 PM, itsjoan...@webtv.net wrote:
> On Wednesday, September 20, 2023 at 4:06:20 PM UTC-5, Bruce wrote:
>>
>> I've never had American butter, but from what I understand it doesn't
>> have much flavour.
>>
>> Bruce
>>

> Not true, not true at all. But I will say the Amish butter I once had was
> outstanding, however at $9 per pound, I had to pass on buying it.


I pay $10 for Kerrygold. A pound just for breakfast will last 4 to 6
weeks so I'm willing to pay an extra $40 a year for it.

For frying eggs or to put a pad on pancakes with syrup, regular butter
works.

[Bruce]

Kerrygold is European. I'm starting to wonder what American butter
tastes like.

<https://www.tasteofhome.com/article/people-are-going-crazy-for-kerrygold-butter-we-found-out-why/>

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[cshenk]

Bruce wrote:

> On Wed, 20 Sep 2023 20:26:58 +0000, "cshenk"
> <csh...@virginia-beach.net> wrote:
>
> > dsi1 wrote:
> >
> >> What I'm saying is that it's not true that American butter is
> >> substandard. European butter has a slightly higher butterfat
> content >> than American butter. Does that make it superior? I doubt
> it. It does >> make the Euro-butter easier to spread. I suppose
> that's a good thing. >> The most important difference between
> American and European butter is >> taste. In that op-piece, the
> higher butterfat is cited as the reason >> for Euro-butter having
> more taste. That's not true. Euro-butter is >> made with fermented
> milk and has a tang to it. To an American, that >> tastes a lot like
> spoiled milk. Have you ever tasted American butter? >> I doubt it
> but you'd probably appreciate its fresh cream taste. Now >> quit
> your whining and go get some Ameri-butter.
> >

> > LOL, spot on David. We can get EU butter here. Tastes slightly
> > spoiled to me.
>

> Maybe it IS spoilt by the time it arrives in the US.

>
> > The EU butterfat is 82-90, USDA only lists minimum
> > which is 80%. I don't consider 2% potential difference to mean
> > much.
>

> Doesn't mean much? Well, according to you, it's the difference between
> tasting slightly spoilt or not.

Bull hocky. EU butter is made from cultured (enzymes) causing it to
taste a bit 'off' to us.

[Bruce]

Yes, that's what I said. You said a difference between 80% and 82%
doesn't mean much, but 82% makes it taste a bit off to you and 80%
does not.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[songbird]

Lenona wrote:
...
> One thing I don't get is: why is American chocolate considered horrible by others? I can understand not liking certain Nestle bars, but if a Hershey bar isn't sweet enough for some, doesn't semisweet chocolate still exist ALL around the world?

you can find some good American chocolates but most of
the mass produced kinds are not that good.


songbird

[songbird]

cshenk wrote:
...

> No problem, you are just used to that being common. We probably did
> that in the depression era. Heck, they did lard sandwiches then when
> things were really tight!

yes, Grandma said they used bacon grease or lard as
butter for quite a long time, also they ate a lot of
potatoes and onions from the farm.


songbird

[Bruce]

On Wed, 20 Sep 2023 21:56:23 -0400, songbird <song...@anthive.com>
wrote:

I thought that an important requirement for making good chocolate is
NOT to replace cocoa butter with vegetable oil, to save money. Cadbury
Australia once switched to vegetable oil. It caused a bit of a scandal
and they went back to cocoa butter. IIRC.

Is vegetable oil often the problem with American chocolate?

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Ed P]

Potatoes and onions fried in bacon grease is excellent.

[Michael Trew]

Yes, and partially-hydrogenated whatever.

[Michael Trew]

On 9/20/2023 6:48 PM, Bruce wrote:
> On Wed, 20 Sep 2023 14:40:02 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
>> On Wednesday, September 20, 2023 at 4:06:20 PM UTC-5, Bruce wrote:
>>>
>>> I've never had American butter, but from what I understand it doesn't
>>> have much flavour.
>>>
>>> Bruce
>>>
>> Not true, not true at all.
>
> I'm not speaking from experience, but that's what I keep reading.
> "European butter has a richer flavor and texture than American butter,
> and it is also more spreadable. It's also better for baking and
> cooking, as it melts more easily and gives baked goods a richer flavor
> and texture."

I suppose that you are going to have to try American butter. Perhaps
that's not an easy thing to do down under. I'd offer to mail some, but
I just don't think that would go over very well. Personally, I don't
much care for Kerrygold Irish butter.

[Michael Trew]

Oleo was pushed for years as a "healthier" alternative... but not
really. I grew up with Country Crock brand, but I sure never bought any
of that myself. I only buy actual stick butter.

> Well, not for Joan.

Heh

[Leonard Blaisdell]

On 2023-09-20, Cindy Hamilton <hami...@invalid.com> wrote:

> Didn't we just talk about this? I believe we decided that Americans do
> all sorts of things with sandwiches, including putting butter on them.


Butter on both insides of a PB&J and especially for a turkey breast
sandwich. It alleviates dryness and the turkey tastes like turkey, not
turkey and mayo.
But that's just me.

[Leonard Blaisdell]

On 2023-09-20, Bruce <Br...@invalid.invalid> wrote:

> Meaning it had a flavour. They're used to flavourless American butter.

define "flavour".

[Leonard Blaisdell]

On 2023-09-20, cshenk <csh...@virginia-beach.net> wrote:

> Yup! Americans seem to largely favor butter on the outside if grilled
> (cheese or ham and cheese). Rarely is butter used on the inside of a
> sandwich. It may have been more common once, when refrigeration wasn't
> common.


Thank you for reminding me! I also butter all four sides of a grilled
cheese sandwich.

[songbird]

Ed P wrote:
...

> Potatoes and onions fried in bacon grease is excellent.

plus her homemade cracked wheat bread was great and
Mom makes it semi-regularly when the summer heat is
past. talk about taking grilled cheese to another level
is with homemade bread and butter. i could eat half a
loaf when she first makes it again, but i have to be
good now and eat half sandwiches now that gardening
season is winding down.


songbird

[songbird]

Bruce wrote:
...

> I thought that an important requirement for making good chocolate is
> NOT to replace cocoa butter with vegetable oil, to save money. Cadbury
> Australia once switched to vegetable oil. It caused a bit of a scandal
> and they went back to cocoa butter. IIRC.
>
> Is vegetable oil often the problem with American chocolate?

you can't call it chocolate if it doesn't have
cocoa butter. they get around this by saying chocolate
flavored.

i try to avoid chocolate with other things in it and
especially palm kernel oil or palm oil, but other oils
i also try to avoid. cheap holiday chocolates wrapped
in foil and sold to the mass market tend to be this type
of chocolate and it's waxy and slimy to me and i don't
like it at all. besides the bad mouth feel it also is
usually too sweet and doesn't actually taste like much
of anything other than being sweet. a lot of the
commercial candy bars seem to be coated with this stuff
too these days. not much chocolate flavor and too
sweet there too. :(


songbird

[Bruce]

People should not buy it. That would fix it quickly.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

You grew up with flavourless butter.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

We don't use a lot of butter for health reasons, animal welfare being
side catch in this case.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Bruce]

On Thu, 21 Sep 2023 02:05:47 -0400, songbird <song...@anthive.com>
wrote:

>Bruce wrote:
>...
>> I thought that an important requirement for making good chocolate is
>> NOT to replace cocoa butter with vegetable oil, to save money. Cadbury
>> Australia once switched to vegetable oil. It caused a bit of a scandal
>> and they went back to cocoa butter. IIRC.
>>
>> Is vegetable oil often the problem with American chocolate?
>
> you can't call it chocolate if it doesn't have
>cocoa butter. they get around this by saying chocolate
>flavored.

The moment you see that word, you know it's a science project.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Cindy Hamilton]

On 2023-09-20, Dave Smith <adavid...@sympatico.ca> wrote:

> There is no accounting for taste. I grew up with salted butter at home
> and that seems to be the preference for people here. My best friend was
> German and they always had unsalted butter. For many years the unsalted
> stuff was hard to find here but now it is quite common and I prefer it.
> I also like the cultured butters I have tried. I know they taste
> different, but I would not call it off. Maybe that is because I also use
> yogurt and kefir.

I like yogurt and cultured buttermilk, but cultured butter just tastes
spoiled to me. It's about my expectations.

--
Cindy Hamilton

[Cindy Hamilton]

I grew up on the absolutely cheapest margarine. Much worse than
Country Crock. Since I left home, it's been all butter for me.

I just looked. In 1970 butter averaged 87 cents/pound. IIRC, the
margarine was 19 cents/pound.

--
Cindy Hamilton

[Cindy Hamilton]

I'm with you. I like butter on a turkey or chicken sandwich. That
said, mayo is fine with me as well. With mayo, I usually top it with
sliced celery and onion and call it a deconstructed chicken salad
sandwich.

--
Cindy Hamilton

[Bruce]

Having grown up with what I thought was the one and only type of
butter, I find this is a very unexpected cultural difference.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[songbird]

Bruce wrote:
...

> The moment you see that word, you know it's a science project.

most processed foods in the states are science
projects.

we don't have sliced packaged ham, we have ham
with water added and a list of ingredients that
makes salt turn pink and run for the Himalayan
Mtns...


songbird

[Cindy Hamilton]

Maybe you need to spend just a wee bit more on ham.

Pink curing salt has coloring added to it, so it can't easily be
mistaken for regular salt.

Here's the ham I usually buy:

Pork, Cured With: Water,Salt,Sugar,2% Or Less Of: Sodium Phosphate,
Sodium Erythorbate,Sodium Nitrite.

Boar's Head Sweet Slice ham. Not sliced and prepackaged.

This is good stuff, but more difficult to source:

Benton's Smoky Mountain Country Hams are slow cured using salt,
brown sugar, and sodium nitrite

And not a one-for-one substitute, given the differences between
country ham and city ham.

--
Cindy Hamilton

[Bruce]

On Thu, 21 Sep 2023 07:53:46 -0400, songbird <song...@anthive.com>
wrote:

Yes, ham isn't naturally that pink. This also happens in Europe.

One thing that also seems to be universal is that when a US or EU
wholesaler orders frozen fish filets from China, they can specify what
percentage of water they want frozen with the fish: 10%, 20%, 30% etc.
Extra weight is extra money. So when you get unexpected splish, splash
in your pan, you'll know why.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Janet]

In article
<IN6cndG1u650AJb4...@giganews.com>,
csh...@virginia-beach.net says...

> Bull hocky. EU butter is made from cultured (enzymes)
causing it to
> taste a bit 'off' to us.

All EU butter is made from cream.

EU butter regulations require a higher proportion of cream
(fat) and less water than American regulations. SOME
butter in some areas of the EU is made from cultured
cream. Not all.

British butter is not made from cultured cream.

The newspaper article cited, was written for a British
newspaper by a journalist in Britain for a British
readership.

In UK, the vast majority of dairy cattle live outside
most of the year, walking around grazing grass. They are
never fed hormones (banned practise in the EU). This
affects the colour, fat content and flavour of the milk
produced. Its why our butter is yellow not white.

In USA, dairy cattle are commonly raised in pens, fed
corn and given hormones to boost milk production. This
affects the colour, fat content and flavour of the milk
produced .

Plugra, by the way, is produced in USA for the US
market. It's not "European butter".

The name Plugra is a fancy American marketing play on the
French term "plus gras" which means "more fat".

Say it the French way "ploo-grah", folks.

If you're pronouncing it "plug-ruh" it sounds more like
something bad happened down the drain.

Janet UK

[Janet]

In article <F%TOM.40158$_Lv6....@fx12.iad>,
hami...@invalid.com says...

>
> I grew up on the absolutely cheapest margarine. Much worse than
> Country Crock. Since I left home, it's been all butter for me.
>
> I just looked. In 1970 butter averaged 87 cents/pound. IIRC, the
> margarine was 19 cents/pound.

In UK, WW2 food rationing didn't end until 1954. I was
brought up on rationed butter and margarine.

The ration per person, per week, was 2 ounces of butter,
and 4 ounces of margarine.

You bet we knew the difference between the taste of
butter and margarine.

Janet UK

[Janet]

In article
<17mcnfM8ZfwLw5b4...@giganews.com>,
csh...@virginia-beach.net says...
>
> Bruce wrote:
>
> > On Wed, 20 Sep 2023 19:29:51 +0000, "cshenk"
> > <csh...@virginia-beach.net> wrote:
> >
> > > Cindy Hamilton wrote:
> > >
> > >> On 2023-09-20, Graham <g.st...@shaw.ca> wrote:
> > >> >
> > >
> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches
> > >>
> > >> Because mayonnaise is tangy. It offsets the richness of other
> > >> ingredients nicely. I often mix in lemon or lime juice to
> > accentuate >> this effect.

> > >>
> > >> Didn't we just talk about this? I believe we decided that
> > Americans >> do all sorts of things with sandwiches, including
> > putting butter on >> them.
> > >

> > > Yup! Americans seem to largely favor butter on the outside if
> > > grilled (cheese or ham and cheese). Rarely is butter used on the
> > > inside of a sandwich. It may have been more common once, when
> > > refrigeration wasn't common.
> >

> > As a kid, the first thing I'd always put on bread was butter. Now it's
> > hummus or similar.

>
> No problem, you are just used to that being common. We probably did
> that in the depression era. Heck, they did lard sandwiches then when
> things were really tight!

Lard is pigfat. I make pastry with 50/50 lard and
butter. Light, flaky, tasty.

I've never eaten lard sandwiches but a childhood treat
was beef dripping on hot toast.

Dripping is the super-tasty beef fat that runs out of the
roast beef. Separated, saved and allowed to solidify.
Hoarded for making yorkshire puddings, and dripping on
toast.

Spread on HOT toast the dripping melts again; sprinkle
generously with salt, sublime cold-winter food.

Janet UK

[Bryan Simmons]

On Thursday, September 21, 2023 at 1:11:08 AM UTC-5, songbird wrote:
>
> i try to avoid chocolate with other things in it and
> especially palm kernel oil or palm oil, but other oils
> i also try to avoid. cheap holiday chocolates wrapped
> in foil and sold to the mass market tend to be this type
> of chocolate and it's waxy and slimy to me and i don't
> like it at all.
>

The toffee that Kuthe brags about was coated with
"enrobing compound," where other oils are subbed
for some of the cocoa butter. Remember Kuthe
Chocolates? Another FAILURE.
>
> songbird

--Bryan

[Ed P]

Would be interesting to see the results. People buy that crap because
it is cheap. Stop making it and the price of butter will increase from
demand and the PETA people will complain we are exploiting cows.

[dsi1]

In the future, we'll all be eating processed science projects. That's just the times we live in. Live it up while you still can.

https://www.youtube.com/watch?v=A3DsDPa5HRs

[Bryan Simmons]

The PETA people already do that. They have cast
their lot with the dumb beats. Why then should they
not be numbered among the beasts? And given only
the same privileges as the beasts?

--Bryan

[Bruce]

PETA's right. I don't always agree with their methods, but the
underlying ideas are correct.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[itsjoan...@webtv.net]

On Thursday, September 21, 2023 at 8:06:34 AM UTC-5, Janet wrote:
>
> Plugra, by the way, is produced in USA for the US
> market. It's not "European butter".
>
> The name Plugra is a fancy American marketing play on the
> French term "plus gras" which means "more fat".
>

> Janet UK
>
Ok, then I'll pick up the Kerry Gold instead. For some reason, when we
were discussing European butter, Plugra came first to mind. I've been
duly informed which to buy.

[dsi1]

On Wednesday, September 20, 2023 at 12:09:42 PM UTC-10, bruce bowser wrote:
> On Wednesday, September 20, 2023 at 2:51:32 PM UTC-4, dsi1 wrote:
> > On Wednesday, September 20, 2023 at 8:37:59 AM UTC-10, Graham wrote:

> > > On 2023-09-20 9:36 a.m., Cindy Hamilton wrote:
> > > > On 2023-09-20, Graham <g.st...@shaw.ca> wrote:
> > > >> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches
> > > >
> > > > Because mayonnaise is tangy. It offsets the richness of other
> > > > ingredients nicely. I often mix in lemon or lime juice to accentuate
> > > > this effect.
> > > >
> > > > Didn't we just talk about this?

> > > Yes but it's always good to read another opinion in a major newspaper.
> > That opinion piece was written by a European for European consumption.
> Nothing new, there. They think EVERYTHING over there is substandard.

My guess is that the Brits don't care for American food. Well, except for McDonald's - that seems to be popular over there. That's perfectly normal. Most people are used to the foods from where they came from.
My step-mom puts butter on her sandwiches. I thought that was kind of weird, but who am I to judge? OTOH, where she comes from they make sandwiches with only one slice of bread. I won't be putting butter on my sandwiches but I have been known to make sandwiches with one slice of bread. Two slices of bread can be redundant/superfluous.

https://www.mcdonalds.com/gb/en-gb.html

[dsi1]

On Wednesday, September 20, 2023 at 12:44:45 PM UTC-10, Bruce wrote:
> On Wed, 20 Sep 2023 14:37:33 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >On Wednesday, September 20, 2023 at 9:07:26 AM UTC-5, Graham wrote:
> >>
> >> https://www.theguardian.com/food/commentisfree/2023/sep/20/why-dont-americans-put-butter-on-their-sandwiches
> >>
> >Personally, I don't want butter spread on the bread when I eat a baloney, ham, chicken,
> >turkey, or roast beef sandwich. That's what mayonnaise, salad dressing, different varieties
> >of mustard, and sandwich spread are for. I do love butter, just not on a meat sandwich.
> >
> >I've still not had any "European" butter and if I can remember Friday when I head to the
> >grocery store I'll pick up a package of Plugra butter. It's touted to have a slightly sour
> >taste and I guess I will find out if I like it or not.
> I've only ever had one type of butter, whether in Europe or Australia.
> It never tasted sour of off :) I'd have butter on all my bread if that
> wasn't unhealthy. Mayo seems over the top, sandwich spread sounds like
> a science project, salad dressing is for salad, mustard can sometimes
> be good.
>
> --
> Bruce
> <https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

Mayonnaise is indeed a science project. As we all know, oil and water don't mix but sometimes it does. Mayonnaise is an example of a colloid/emulsion.

[dsi1]

On Wednesday, September 20, 2023 at 1:02:26 PM UTC-10, Bruce wrote:
> On Wed, 20 Sep 2023 15:44:43 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Wednesday, September 20, 2023 at 12:25:51 PM UTC-10, Dave Smith wrote:
> >

> >> There is no accounting for taste. I grew up with salted butter at home
> >> and that seems to be the preference for people here. My best friend was
> >> German and they always had unsalted butter. For many years the unsalted
> >> stuff was hard to find here but now it is quite common and I prefer it.
> >> I also like the cultured butters I have tried. I know they taste
> >> different, but I would not call it off. Maybe that is because I also use
> >> yogurt and kefir.
> >

> >Americans are used to butter that doesn't taste like yogurt. Perhaps the younger generation will be more receptive to Euro-style butter. The boomers probably won't - they're just warming up to the idea of eating butter.
> >
> I'm surprised. All y'all eat entire dead animals and drink whole

> buckets full of milk, but butter is suddenly a problem. Well, not for
> Joan.
>
> --
> Bruce
> <https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

Now you're bitching that Americans don't eat enough butter for your taste. The truth is that Americans have found a substance that works better in sandwiches than butter. My grilled cheese sandwich tastes better than your grilled cheese sandwiches because I don't use butter on it. In the future, everybody will be using mayo for grilled cheese sandwiches. I like to use Kewpie but will use Best Foods in a pinch.

https://photos.app.goo.gl/jKWXAZnmc1n761rM9

[Bruce]

On Thu, 21 Sep 2023 14:22:37 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Wednesday, September 20, 2023 at 1:02:26 PM UTC-10, Bruce wrote:
>
>> I'm surprised. All y'all eat entire dead animals and drink whole
>> buckets full of milk, but butter is suddenly a problem. Well, not for
>> Joan.
>>

>Now you're bitching that Americans don't eat enough butter for your taste.

You have trouble understanding my posts lately.

>The truth is that Americans have found a substance that works better in sandwiches
>than butter.

For their American taste buds.

>My grilled cheese sandwich tastes better than your
>grilled cheese sandwiches because I don't use butter on it.

I don't either. Has your wife pointed out your comprehension problems
lately?

>In the future, everybody will be using mayo for grilled cheese sandwiches.

No they won't, or they already would.

>I like to use Kewpie but will use Best Foods in a pinch.
>
>https://photos.app.goo.gl/jKWXAZnmc1n761rM9

That looks like food for old people with no teeth.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[Dave Smith]

On 2023-09-21 5:01 p.m., dsi1 wrote:
.
>>> That opinion piece was written by a European for European
>>> consumption.
>> Nothing new, there. They think EVERYTHING over there is
>> substandard.
>
> My guess is that the Brits don't care for American food. Well, except
> for McDonald's - that seems to be popular over there. That's
> perfectly normal. Most people are used to the foods from where they
> came from. My step-mom puts butter on her sandwiches. I thought that
> was kind of weird, but who am I to judge?

My father was a country boy and he loved butter. My mother did not like
butter at all and never put it on sandwiches. I was so used to
sandwiches without butter that they tasted a little odd with it. Part of
that was the salt in the butter.

OTOH, where she comes from
> they make sandwiches with only one slice of bread. I won't be putting
> butter on my sandwiches but I have been known to make sandwiches with
> one slice of bread. Two slices of bread can be
> redundant/superfluous.

Ah yes. She is Swedish <?>. The Scandinavians love their smorrebrot,
dark bread slathered with butter and then with an array of toppings.
Herring first, then the other fish presented, then meat then cheese.

[dsi1]

Obviously, yoose is just jealous.
The other day, there was a Domino's Pizza commercial on TV. They were talking about their phone app and showed a guy in a Domino's truck driving up to a house. I thought that the house looked a lot like our house. Then I spotted the duplex that's down the street. Ha ha. That is our house. Amazing - that's so random!

[Bruce]

On Thu, 21 Sep 2023 14:51:18 -0700 (PDT), dsi1

Obviously.

>The other day, there was a Domino's Pizza commercial on TV. They were talking about their phone app and showed a guy in a Domino's truck driving up to a house. I thought that the house looked a lot like our house. Then I spotted the duplex that's down the street. Ha ha. That is our house. Amazing - that's so random!

For some reason I thought you lived in an apartment or a condo or some
such.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>

[dsi1]

She does indeed come from a vastly different food culture. Here's a chicken pot pie that I made. I'm not sure what the heck it is that she made. Maybe it's pig snouts or hoofs.

https://photos.app.goo.gl/KwrZbaRqcRHJBZZ59

[dsi1]

We do live in a condo but are currently in exile until they put the condo back together. OTOH, my plan is to work on the plumbing while the wall to the shower is down. Those bastards have better not put that stinking drywall back up!

https://photos.app.goo.gl/dg3uy1nTGN3jG3qu8

[Bryan Simmons]

https://www.youtube.com/watch?v=GjbQoTioh2U

--Bryan

[dsi1]

Man, I hate that rap music!

[Bruce]

On Thu, 21 Sep 2023 15:13:29 -0700 (PDT), dsi1

Seems like a daunting job. I'd outsource it.

--
Bruce
<https://sd.keepcalms.com/i-w600/keep-calm-and-in-bruce-we-trust.jpg>