its just an ancient tribal instinct. oh, you're from the squirrel bones tribe? pssh, your berry bushes are shit. rat skull tribe have best berry bushes, and we have stream. squirrel bones tribe have no stream and bad berry bushes

Lemmy users attempt to not steer conversations back to their 19th century failed politics challenge [IMPOSSIBLE]

This is about butter, not nations. The nations are merely places in which the butter resides.

You don't think it's gonna make a difference, but once you eat a stick of it, you'll know.

I definitely recommend going to the Butter Museum in Cork which is essentially a Kerrygold museum.

Yeah, when people discuss american food they automatically think of off-the-shelf walmart stuff, mcdonalds, etc. When there are tons of artisanal food producers here, like a lot of them.

I choose to believe it's their mutual hatred of England that makes their butter taste good.

I shall be adopting "like triffids" into my everyday vernacular from now on.

Funny enough, I also grew up on super processed chocolate, and I thought I just didn't like chocolate that much, until I got some real chocolate when I was a teen.

God, Hershey's tastes like pain and sadness.

Chocolate is a big one.

I'm talking specifically big brands, not chocolatiers, but something like Hershey's is absurd.

American chocolate is way too crumbly and oil-without-flavor with some weird mustiness; pretty much every country has better chocolate than the US.

American to international chocolate is like ketchup on a tortilla compared to a gourmet pizza.

Yes, there is butter that is like a bland grease block. Then there is stuff like Irish butter that has noticeable, variable, taste. The emulsion from high quality butter is silky smooth, creamy, and surprising light on the tongue, as opposed to leaving a greasy coating on it. The emulsion holds better as the butter melts, with better butter. The way it softens differs in ways that make it nice to cook, and bake, with. It spreads much more nicely. There really is a major difference between industrial production butter, and butter from a real creamery.

I highly suggest you get some huge corp butter, from a big box grocer, and a block of butter from a quality creamery, and then compare them. You will instantly notice the difference. Melt some of each, cook with some of each, spread some of each on some good bread, have toast with each, etc. It will be the whole experience that has improved, not just the taste.

Betty Botta bought some butter;

“But,” said she, “this butter’s bitter!

If I put it in my batter

It will make my batter bitter.

But a bit o’ better butter

Will but make my batter better.”

Then she bought a bit o’ butter

Better than the bitter butter,

Made her bitter batter better.

So ’twas better Betty Botta

Bought a bit o’ better butter.

If they don't take out enough of the water it makes soggy toast, but still not truly bad