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At Christmas we bought a pack of butter as a fancy treat. We normally eat a spread. I had one of those little epiphanies where I thought "what are you eating that crap for"? So I made a request to SWMBO that we bin the spread and go to butter year round.

2 months in and its absolutely brilliant. Lovely taste on my morning toast and sets me up for the day. Try it if you don't already?

My favourite is dripping, pork or better still beef - on bread or toast it really makes a morish snack - its got the added advantage in our house that no one else will have it so I know when I dip into the fridge that my little bowl of goodness is still going to be there and every time we have a roast dinner it gets a top up!

Moxi

Moxi wrote: ↑Mon Feb 24, 2025 9:17 am My favourite is dripping, pork or better still beef - on bread or toast it really makes a morish snack - its got the added advantage in our house that no one else will have it so I know when I dip into the fridge that my little bowl of goodness is still going to be there and every time we have a roast dinner it gets a top up!

Moxi

Good man, this hit me directly between the eyes!

https://www.google.com/search?q=billy+c ... HeDSI,st:0

We did the same some years ago but the problem is difficulty to spread on sandwiches which leads many households to use spreads for ease of use.

Ken wrote: ↑Mon Feb 24, 2025 9:26 am We did the same some years ago but the problem is difficulty to spread on sandwiches which leads many households to use spreads for ease of use.

We keep ours out in a butter dish. During the colder months, we need to give it 5 seconds in the microwave.

Yep, butter all the way.

‘Stock’ in the fridge, in use in a butter cloche on the side.

We had roast beef yesterday Moxi - couldn’t resist dripping on toast last night.

Tend to skim/decant any fat from a roast and save - mainly for roasting tatties.

Joeboy wrote: ↑Mon Feb 24, 2025 9:20 am

Moxi wrote: ↑Mon Feb 24, 2025 9:17 am My favourite is dripping, pork or better still beef - on bread or toast it really makes a morish snack - its got the added advantage in our house that no one else will have it so I know when I dip into the fridge that my little bowl of goodness is still going to be there and every time we have a roast dinner it gets a top up!

Moxi

Good man, this hit me directly between the eyes!

https://www.google.com/search?q=billy+c ... HeDSI,st:0

The thing is people were laughing because they know there's a basis to his observation - its gotten boring, over my 55 years on this beautiful planet, hearing the "experts" frequently change their mind about eggs, dairy, and other dietary points one year something is severely damaging the next its good for you. I These days I listen to my body and heed my mum and her mums advice (they lived to 83 years each so its not bad advice) have what you like in moderation.

Moxi

Funnily that this conversation has struck up today? I'm sat at my laptop with a 74mm kilner jar in my jeans pocket incubating my sour dough starter, I started it on yesterday so its had its first feed today. So much easier to look after in a small container.

I usually cook my bread in my enamelled cast iron casserole pot but I treat myself to an early birthday present and got a 5quart dutch oven and griddle lid so I can use the main body of the pot as the lid when making cobs making it easier to get the cob out when cooked. We then have a griddle for frying and steak etc on other occasions and another good sized pot for general cooking.

With the improving weather it will be nice to be able to knock up a loaf (cob) once a week or so knowing that its cooked for free and tastes fab.

Moxi

We shifted away from seed oils a few years ago. Porcelain butter dish on the counter, roasties and chips fried in beef dripping.

When we were kids all chip shops and even McDonald’s had dripping in their friers. Seed oils have been blamed for a whole host of health problems.

Butter for us, Flora for DS1 who can't spread cold butter without ripping the bread to shreds. I don't need a thermometer in the kitchen, I just go by how hard the butter is - and in summer, make sure it doesn't turn into a puddle.