MetaChat - Get fat off butter

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17 July 2008

Get fat off butter -- someone here win this!→[More:]i always mean to pick up some Plugrá and try it for something very French like a classic baguette sandwich, but then think better of it and never do. If i could think of something innovative enough i'd try to win a butter crock, even though the idea of a big wads of super fat butter doesn't appeal right now in the climbing heat.
Spruce up that butter blend, butter bean!

post by: ethylene at: 07:39 | 12 comments

"Plugra" is such a gross name for a food product.

posted by loiseau 17 July | 08:36

i think it means "more fat" and it sounds like it.

posted by ethylene 17 July | 08:44

www.kellerscreamery.com...

EAT YOUR BUTTER OR WE'LL LEAVE YOU AT THE SCREAMERY GATES, YOU LITTLE PUKE!

posted by Hugh Janus 17 July | 09:11

What's screamery is that i think PR has just been yanked but i am in some limbo area where i can only get it to play for a few seconds at a time. Infuriating.

posted by ethylene 17 July | 10:01

PR Public Relations? PR Plug Ra? PR Boricua?

posted by Hugh Janus 17 July | 10:15

Project Runway, you ding dong.

posted by ethylene 17 July | 10:49

Oh, of course, airplanes. I get it!

posted by Hugh Janus 17 July | 10:50

Plane projection.

posted by ethylene 17 July | 11:27

Hey, I love compound butters. They're actually great for summer, because you can make a bunch, roll 'em into a log, keep 'em in the freezer, and whenever you have corn on the cob or a piece of grilled fish you can just slice off a little chunk and melt it onto your food. Dill butter or basil butter is really good on corn. Maybe I should experiment with and enter my famous lime-Tabasco butter for corn - thing is, I brush it on melted. Not sure how it would taste after being frozen, nor how the richness of Plugra might get lost under the Tabasco.

posted by Miko 17 July | 11:39

OK that sounds so good .. Tabasco lime butter on corn. I love anything lime-y but that especially sounds great.

I've baked with Plugra and can taste the difference in pastries but not in cookies. It does taste great just spread on good bread.

posted by Kangaroo 17 July | 12:24

I gotta say, Plugra butter is so damn good. Really, any imported or euro-style butter is a billion times better than land-o-lakes or whatever.

posted by kellydamnit 17 July | 20:33

If i try to think of fatty, decadent, i'd have to go with some kind of truffle butter for caviar on a good toast, melted on spring asparagus and lobster.
That doesn't sound like a recipe.
White truffles, little white pepper, some fine salt and...

nutmeg?
parsley?

glitter?

posted by ethylene 18 July | 00:20

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