Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
You can make your own buttermilk without buying a starter kit. One cup *whole* buttermilk to three cups of *whole* milk; stir. Transfer to a
one quart or larger jar, place lid on jar, but leave it a bit loose. Leave it on countertop for 24-30 hours, depending on how warm your kitchen is, out of the sun. Stir after the required blooming time, then refrigerate. Like
a sour dough starter it can be replenished again and again. But if you do run out of buttermilk, you'll have to start over.
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing. We'll analyzing our shit and repopulating our gut bacteria to help with a lot of our modern ills. I recommend
that people start eating a bag of 2-days old poi every week.
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant. She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
You can make your own buttermilk without buying a starter kit. One cup *whole* buttermilk to three cups of *whole* milk; stir. Transfer to a
one quart or larger jar, place lid on jar, but leave it a bit loose. Leave it on countertop for 24-30 hours, depending on how warm your kitchen is, out of the sun. Stir after the required blooming time, then refrigerate. Like a sour dough starter it can be replenished again and again. But if you do run out of buttermilk, you'll have to start over.
~
On 5/18/2026 12:43 PM, Bryan Simmons wrote:
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It was
cultured butter. I'd forgotten how delicious that is. I'm going to
make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
For true cultured butter, do you have to play classical music while
mixing it? A little Vivaldi in the background would be nice.
On 5/18/2026 12:20 PM, ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It
was cultured butter. I'd forgotten how delicious that is. I'm
going to make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
You can make your own buttermilk without buying a starter kit. OneThat's assuming that the cultures in the buttermilk are still alive.
cup *whole* buttermilk to three cups of *whole* milk; stir.
Transfer to a one quart or larger jar, place lid on jar, but leave
it a bit loose. Leave it on countertop for 24-30 hours, depending
on how warm your kitchen is, out of the sun. Stir after the
required blooming time, then refrigerate. Like a sour dough
starter it can be replenished again and again. But if you do run
out of buttermilk, you'll have to start over.
Most often these days, they pasteurize after culturing to improve
shelf life. Plus, I'm not doing it for the buttermilk, but the
butter, and the bacteria in the packets I ordered are ideal for
cultured butter. I'll be adding some milk and the culture to cream.
Then, after *churning*, the buttermilk can be used as a starter on subsequent batches.
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing.
We'll analyzing our shit and repopulating our gut bacteria to help with
a lot of our modern ills. I recommend that people start eating a bag
of 2-days old poi every week.
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when
my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing. We'll analyzing our shit and repopulating our gut bacteria to help with a lot of our modern ills. I recommend
that people start eating a bag of 2-days old poi every week.
On Mon, 18 May 2026 21:00:51 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It
was cultured butter. I'd forgotten how delicious that is. I'm
going to make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
We should all probably be eating more fermented foods. My guess is
that the gut microbiome is going to be the hot new thing.
It already is and you're right. Fermented foods are very much
recommended. It can be home made very easily. I was going to ferment
small cucumbers but they've been consumed. Now I'll ferment carrots
instead.
We'll analyzing our shit and repopulating our gut bacteria to help
with a lot of our modern ills. I recommend that people start eating
a bag of 2-days old poi every week.
Good advice, but wouldn't we all have to move to Hawaii first?
On Mon, 18 May 2026 21:00:51 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant. >> She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when >> my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing.
It already is and you're right. Fermented foods are very much
recommended. It can be home made very easily. I was going to ferment
small cucumbers but they've been consumed. Now I'll ferment carrots
instead.
We'll analyzing our shit and repopulating our gut bacteria to help with
a lot of our modern ills. I recommend that people start eating a bag
of 2-days old poi every week.
Good advice, but wouldn't we all have to move to Hawaii first?
We'll analyzing our shit and repopulating our gut bacteria to help with
a lot of our modern ills. I recommend that people start eating a bag
of 2-days old poi every week.
Good advice, but wouldn't we all have to move to Hawaii first?
Your best bet is to just eat more Kim chee. When we moved to California back in
the 70's, I was quite pleased to see Kim chee in the supermarket. I was even more
pleased to see that it was a Hawaiian style Kim chee. The big surprise was that
when you opened the bottle, it would erupt like opening a can of Coke. The juice
inside was carbonated - amazing! Such wonders there are on the mainland.
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Mon, 18 May 2026 21:00:51 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing.
It already is and you're right. Fermented foods are very much
recommended. It can be home made very easily. I was going to ferment
small cucumbers but they've been consumed. Now I'll ferment carrots
instead.
We'll analyzing our shit and repopulating our gut bacteria to help with
a lot of our modern ills. I recommend that people start eating a bag
of 2-days old poi every week.
Good advice, but wouldn't we all have to move to Hawaii first?
Your best bet is to just eat more Kim chee. When we moved to California back in
the 70's, I was quite pleased to see Kim chee in the supermarket. I was even more
pleased to see that it was a Hawaiian style Kim chee. The big surprise was that
when you opened the bottle, it would erupt like opening a can of Coke. The juice
inside was carbonated - amazing! Such wonders there are on the mainland.
On 5/18/2026 12:20 PM, ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant.
She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when >> my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
You can make your own buttermilk without buying a starter kit. One cup *whole* buttermilk to three cups of *whole* milk; stir. Transfer to a
one quart or larger jar, place lid on jar, but leave it a bit loose. Leave it on countertop for 24-30 hours, depending on how warm your kitchen is, out
of the sun. Stir after the required blooming time, then refrigerate. Like a sour dough starter it can be replenished again and again. But if you do run out of buttermilk, you'll have to start over.
That's assuming that the cultures in the buttermilk are still alive.
Most often these days, they pasteurize after culturing to improve shelf life. Plus, I'm not doing it for the buttermilk, but the butter, and the bacteria in the packets I ordered are ideal for cultured butter. I'll be adding some milk and the culture to cream.
Then, after *churning*, the buttermilk can be used as a starter on subsequent batches.
On 5/18/2026 12:43 PM, Bryan Simmons wrote:
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It was
cultured butter. I'd forgotten how delicious that is. I'm going to
make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
That link has me confused. It's a powder for making buttermilk (or curd cheese) by adding it to milk, not cultured butter.
Or he could just buy Kerry Gold. :)
On 2026-05-18, dsi1 <user4746@newsgrouper.org.invalid> wrote:
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing. We'll analyzing our shit and repopulating our gut bacteria to help with a lot of our modern ills. I recommend
that people start eating a bag of 2-days old poi every week.
I think I'd rather eat a bag of sauerkraut every week.
https://dearbornbrand.com/shop/condiments/sauerkraut-2/
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 5/18/2026 12:20 PM, ItsJoanNotJoAnn@webtv.net wrote:
That's assuming that the cultures in the buttermilk are still alive.
You can make your own buttermilk without buying a starter kit. One cup
*whole* buttermilk to three cups of *whole* milk; stir. Transfer to a
one quart or larger jar, place lid on jar, but leave it a bit loose. Leave
it on countertop for 24-30 hours, depending on how warm your kitchen is, out
of the sun. Stir after the required blooming time, then refrigerate. Like
a sour dough starter it can be replenished again and again. But if you do >> > run out of buttermilk, you'll have to start over.
Most often these days, they pasteurize after culturing to improve shelf
life. Plus, I'm not doing it for the buttermilk, but the butter, and the
bacteria in the packets I ordered are ideal for cultured butter. I'll be
adding some milk and the culture to cream.
Then, after *churning*, the buttermilk can be used as a starter on
subsequent batches.
I'm pretty sure the cultures in the store-bought buttermilk are still >thriving or why would this method be available?
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-18, dsi1 <user4746@newsgrouper.org.invalid> wrote:
We should all probably be eating more fermented foods. My guess is that the gut
microbiome is going to be the hot new thing. We'll analyzing our shit and >> > repopulating our gut bacteria to help with a lot of our modern ills. I recommend
that people start eating a bag of 2-days old poi every week.
I think I'd rather eat a bag of sauerkraut every week.
https://dearbornbrand.com/shop/condiments/sauerkraut-2/
That or take a probiotic pill.
On Tue, 19 May 2026 02:47:44 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-18, dsi1 <user4746@newsgrouper.org.invalid> wrote:
We should all probably be eating more fermented foods. My guess
is that the gut microbiome is going to be the hot new thing.
We'll analyzing our shit and repopulating our gut bacteria to
help with a lot of our modern ills. I recommend that people
start eating a bag of 2-days old poi every week.
I think I'd rather eat a bag of sauerkraut every week.
https://dearbornbrand.com/shop/condiments/sauerkraut-2/
That or take a probiotic pill.
If you'd start eating healthy food, then one day you might wake up a Democrat.
On Tue, 19 May 2026 02:42:57 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 5/18/2026 12:20 PM, ItsJoanNotJoAnn@webtv.net wrote:
That's assuming that the cultures in the buttermilk are still alive.
You can make your own buttermilk without buying a starter kit. One cup >>> > *whole* buttermilk to three cups of *whole* milk; stir. Transfer to a >>> > one quart or larger jar, place lid on jar, but leave it a bit loose. Leave
it on countertop for 24-30 hours, depending on how warm your kitchen is, out
of the sun. Stir after the required blooming time, then refrigerate. Like
a sour dough starter it can be replenished again and again. But if you do
run out of buttermilk, you'll have to start over.
Most often these days, they pasteurize after culturing to improve shelf >>> life. Plus, I'm not doing it for the buttermilk, but the butter, and the >>> bacteria in the packets I ordered are ideal for cultured butter. I'll be >>> adding some milk and the culture to cream.
Then, after *churning*, the buttermilk can be used as a starter on
subsequent batches.
I'm pretty sure the cultures in the store-bought buttermilk are still >>thriving or why would this method be available?
I forgot the details, but I thought that buttermilk that's sold in supermarkets these days, isn't real buttermilk anymore, as opposed to
the real buttermilk that was sold decades ago.
On 2026-05-19, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Tue, 19 May 2026 02:42:57 GMT, ItsJoanNotJoAnn@webtv.net >><user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
That's assuming that the cultures in the buttermilk are still alive.
Most often these days, they pasteurize after culturing to improve shelf >>>> life. Plus, I'm not doing it for the buttermilk, but the butter, and the >>>> bacteria in the packets I ordered are ideal for cultured butter. I'll be >>>> adding some milk and the culture to cream.
Then, after *churning*, the buttermilk can be used as a starter on
subsequent batches.
I'm pretty sure the cultures in the store-bought buttermilk are still >>>thriving or why would this method be available?
I forgot the details, but I thought that buttermilk that's sold in
supermarkets these days, isn't real buttermilk anymore, as opposed to
the real buttermilk that was sold decades ago.
Commercial buttermilk is not the liquid left over from churning
butter. Hasn't been since the 1920s (in the U.S.).
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 5/18/2026 12:20 PM, ItsJoanNotJoAnn@webtv.net wrote:
That's assuming that the cultures in the buttermilk are still alive.
Bryan Simmons <bryangsimmons@gmail.com> posted:
Our son took my wife out for Mother's Day to a fancy French restaurant. >>>> She brought leftovers home, including some butter. It was cultured
butter. I'd forgotten how delicious that is. I'm going to make some when >>>> my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
You can make your own buttermilk without buying a starter kit. One cup
*whole* buttermilk to three cups of *whole* milk; stir. Transfer to a
one quart or larger jar, place lid on jar, but leave it a bit loose. Leave >>> it on countertop for 24-30 hours, depending on how warm your kitchen is, out
of the sun. Stir after the required blooming time, then refrigerate. Like >>> a sour dough starter it can be replenished again and again. But if you do >>> run out of buttermilk, you'll have to start over.
Most often these days, they pasteurize after culturing to improve shelf
life. Plus, I'm not doing it for the buttermilk, but the butter, and the
bacteria in the packets I ordered are ideal for cultured butter. I'll be
adding some milk and the culture to cream.
Then, after *churning*, the buttermilk can be used as a starter on
subsequent batches.
I'm pretty sure the cultures in the store-bought buttermilk are still thriving or why would this method be available?
jmquown <j_mcquown@comcast.net> posted:
On 5/18/2026 12:43 PM, Bryan Simmons wrote:That link has me confused. It's a powder for making buttermilk (or curd
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It was
cultured butter. I'd forgotten how delicious that is. I'm going to
make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
cheese) by adding it to milk, not cultured butter.
Or he could just buy Kerry Gold. :)
He's looking for a 'project.'The cultured Kerrygold is only lightly cultured, and only the unsalted
On Tue, 19 May 2026 12:52:40 +1000
Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Tue, 19 May 2026 02:47:44 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-18, dsi1 <user4746@newsgrouper.org.invalid> wrote:
We should all probably be eating more fermented foods. My guess
is that the gut microbiome is going to be the hot new thing.
We'll analyzing our shit and repopulating our gut bacteria to
help with a lot of our modern ills. I recommend that people
start eating a bag of 2-days old poi every week.
I think I'd rather eat a bag of sauerkraut every week.
https://dearbornbrand.com/shop/condiments/sauerkraut-2/
That or take a probiotic pill.
If you'd start eating healthy food, then one day you might wake up a
Democrat.
Demented and fascistic?
Oh joy...
On 5/18/2026 11:18 PM, Hound Adams wrote:
On Tue, 19 May 2026 12:52:40 +1000
Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Tue, 19 May 2026 02:47:44 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-18, dsi1 <user4746@newsgrouper.org.invalid> wrote:
We should all probably be eating more fermented foods. My guess
is that the gut microbiome is going to be the hot new thing.
We'll analyzing our shit and repopulating our gut bacteria to
help with a lot of our modern ills. I recommend that people
start eating a bag of 2-days old poi every week.
I think I'd rather eat a bag of sauerkraut every week.
https://dearbornbrand.com/shop/condiments/sauerkraut-2/
That or take a probiotic pill.
If you'd start eating healthy food, then one day you might wake up
a Democrat.
Demented and fascistic?
Oh joy...You all are the fascists. Look at the Hitler loving prick you all
slavishly follow.
You all are the fascists. Look at the Hitler loving prick you all
slavishly follow.
Bryan Simmons wrote:
You all are the fascists. Look at the Hitler loving prick you all slavishly follow.
It's absurd to compare Donald Trump to Adolf Hitler,
Hitler volunteered for the army.
Adolf Hitler wasn't so bad, I mean he did kill Hitler.
On 5/18/2026 9:45 PM, ItsJoanNotJoAnn@webtv.net wrote:
The cultured Kerrygold is only lightly cultured, and only the unsalted
jmquown <j_mcquown@comcast.net> posted:
On 5/18/2026 12:43 PM, Bryan Simmons wrote:That link has me confused. It's a powder for making buttermilk (or curd >>> cheese) by adding it to milk, not cultured butter.
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It was >>>>> cultured butter. I'd forgotten how delicious that is. I'm going to
make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
Or he could just buy Kerry Gold. :)
He's looking for a 'project.'
is cultured at all. Unsalted butter is *cooking butter*.
On Tue, 19 May 2026 06:47:06 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:
On 5/18/2026 9:45 PM, ItsJoanNotJoAnn@webtv.net wrote:
The cultured Kerrygold is only lightly cultured, and only the unsalted
jmquown <j_mcquown@comcast.net> posted:
On 5/18/2026 12:43 PM, Bryan Simmons wrote:That link has me confused. It's a powder for making buttermilk (or curd >>>> cheese) by adding it to milk, not cultured butter.
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It was >>>>>> cultured butter. I'd forgotten how delicious that is. I'm going to >>>>>> make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
Or he could just buy Kerry Gold. :)
He's looking for a 'project.'
is cultured at all. Unsalted butter is *cooking butter*.
I grew up with unsalted butter. I didn't even know there was such a
thing as salted butter. It would have tasted weird on bread with jam
or chocolate sprinkles, and cheese doesn't need added salt.
On 5/18/2026 9:45 PM, ItsJoanNotJoAnn@webtv.net wrote:
The cultured Kerrygold is only lightly cultured, and only the unsalted
jmquown <j_mcquown@comcast.net> posted:
On 5/18/2026 12:43 PM, Bryan Simmons wrote:That link has me confused. It's a powder for making buttermilk (or curd >>> cheese) by adding it to milk, not cultured butter.
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It was >>>>> cultured butter. I'd forgotten how delicious that is. I'm going to
make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
Or he could just buy Kerry Gold. :)
He's looking for a 'project.'
is cultured at all. Unsalted butter is *cooking butter*.
On 2026-05-19, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Tue, 19 May 2026 06:47:06 -0500, Bryan Simmons >><bryangsimmons@gmail.com> wrote:
On 5/18/2026 9:45 PM, ItsJoanNotJoAnn@webtv.net wrote:
The cultured Kerrygold is only lightly cultured, and only the unsalted >>>is cultured at all. Unsalted butter is *cooking butter*.
jmquown <j_mcquown@comcast.net> posted:
On 5/18/2026 12:43 PM, Bryan Simmons wrote:That link has me confused. It's a powder for making buttermilk (or curd >>>>> cheese) by adding it to milk, not cultured butter.
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It was >>>>>>> cultured butter. I'd forgotten how delicious that is. I'm going to >>>>>>> make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
Or he could just buy Kerry Gold. :)
He's looking for a 'project.'
I grew up with unsalted butter. I didn't even know there was such a
thing as salted butter. It would have tasted weird on bread with jam
or chocolate sprinkles, and cheese doesn't need added salt.
I grew up on margarine, but it was salted. As was the butter
we had only on holidays.
It's all in what you're used to. Salted butter tastes fine
with jam; chocolate sprinkles are for ice cream or cookies.
Salted butter isn't all that salty. Whether cheese needs added
salt depends on the cheese. Fresh mozzarella *desperately* needs
salt.
On 2026-05-19, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
I grew up with unsalted butter. I didn't even know there was such a
thing as salted butter. It would have tasted weird on bread with jam
or chocolate sprinkles, and cheese doesn't need added salt.
I grew up on margarine, but it was salted. As was the butter
we had only on holidays.
It's all in what you're used to. Salted butter tastes fine
with jam; chocolate sprinkles are for ice cream or cookies.
Salted butter isn't all that salty. Whether cheese needs added
salt depends on the cheese. Fresh mozzarella *desperately* needs
salt.
Bryan Simmons wrote:
You all are the fascists. Look at the Hitler loving prick you all
slavishly follow.
It's absurd to compare Donald Trump to Adolf Hitler,
Hitler volunteered for the army.
Adolf Hitler wasn't so bad, I mean he did kill Hitler.
Bruce <Bruce@invalid.invalid> wroteCorse he did
Bryan Simmons wroteDid he?
You all are the fascists. Look at the Hitler loving prick you allIt's absurd to compare Donald Trump to Adolf Hitler,
slavishly follow.
Hitler volunteered for the army.
Adolf Hitler wasn't so bad, I mean he did kill Hitler.
The Russian's had supposedly Hitler's skull the Russian State Archive> and attributed to HitlerIrrelevant to whether Hitler shot himself
In 2009, DNA testing performed by a team of researchers from the
University of Connecticut on a skull fragment bearing a bullet
hole—held by the Russian State Archive and attributed to Hitler—did confirm the bone was from a woman aged 20 to 40.
On Tue, 19 May 2026 11:36:30 -0400, Bruce <Bruce@invalid.invalid>Alternately he lived out the rest of his life in Argentina, fathering
wrote:
Bryan Simmons wrote:
You all are the fascists. Look at the Hitler loving prick you allIt's absurd to compare Donald Trump to Adolf Hitler,
slavishly follow.
Hitler volunteered for the army.
Adolf Hitler wasn't so bad, I mean he did kill Hitler.Did he?
The Russian's had supposedly Hitler's skull the Russian State Archive
and attributed to Hitler
In 2009, DNA testing performed by a team of researchers from the
University of Connecticut on a skull fragment bearing a bullet
hole—held by the Russian State Archive and attributed to Hitler—did confirm the bone was from a woman aged 20 to 40.
On 2026-05-19, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Tue, 19 May 2026 06:47:06 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:
The cultured Kerrygold is only lightly cultured, and only the unsalted >>is cultured at all. Unsalted butter is *cooking butter*.
I grew up with unsalted butter. I didn't even know there was such a
thing as salted butter. It would have tasted weird on bread with jam
or chocolate sprinkles, and cheese doesn't need added salt.
I grew up on margarine, but it was salted. As was the butter
we had only on holidays.
It's all in what you're used to. Salted butter tastes fine
with jam; chocolate sprinkles are for ice cream or cookies.
Salted butter isn't all that salty. Whether cheese needs added
salt depends on the cheese. Fresh mozzarella *desperately* needs
salt.
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-19, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
I grew up with unsalted butter. I didn't even know there was such a
thing as salted butter. It would have tasted weird on bread with jam
or chocolate sprinkles, and cheese doesn't need added salt.
I grew up on margarine, but it was salted. As was the butter
we had only on holidays.
Same here with margarine.
It's all in what you're used to. Salted butter tastes fine
with jam; chocolate sprinkles are for ice cream or cookies.
Correct. I don't and I imagine no one really gets salty vibes from salted >butter. It's fine on bread/biscuits with jam or even syrup poured over >split, buttered (salted butter at that) biscuits.
Salted butter isn't all that salty. Whether cheese needs added
salt depends on the cheese. Fresh mozzarella *desperately* needs
salt.
Salt *definitely* improves the taste of butter; it's quite bland without
it.
I once made a tarte tatin. The (Australian) butter was salted, which I
didn't realise. It ruined the tart to a certain degree.
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Salt *definitely* improves the taste of butter; it's quite bland without >it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
I once made a tarte tatin. The (Australian) butter was salted, which I
didn't realise. It ruined the tart to a certain degree.
I'm guessing you added additional salt to the recipe.
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Salt *definitely* improves the taste of butter; it's quite bland without
it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
The only 'European' butter I've had is Kerry Gold and could not really >discern much difference in it from American butters.
The most noticeable difference in any butter I could taste was Amish
butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Salt *definitely* improves the taste of butter; it's quite bland without >>> it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
The only 'European' butter I've had is Kerry Gold and could not really discern much difference in it from American butters.
The most noticeable difference in any butter I could taste was Amish
butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
~
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
The only 'European' butter I've had is Kerry Gold and could not really discern much difference in it from American butters.
The most noticeable difference in any butter I could taste was Amish
butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Salt *definitely* improves the taste of butter; it's quite bland without >>> it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
The only 'European' butter I've had is Kerry Gold and could not really discern much difference in it from American butters.
The most noticeable difference in any butter I could taste was Amish
butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
~
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-19, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Tue, 19 May 2026 06:47:06 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:
The cultured Kerrygold is only lightly cultured, and only the unsalted >>>> is cultured at all. Unsalted butter is *cooking butter*.
I grew up with unsalted butter. I didn't even know there was such a
thing as salted butter. It would have tasted weird on bread with jam
or chocolate sprinkles, and cheese doesn't need added salt.
I grew up on margarine, but it was salted. As was the butter
we had only on holidays.
Same here with margarine.
ItsJoanNotJoAnn@webtv.net wrote on 5/19/2026 5:56 PM:
The most noticeable difference in any butter I could taste was Amish butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
Yoose sure those weren't Hiwayans dressed in black amish clothes?
Were they driving a real horse and buggy?
On Wed, 20 May 2026 07:55:01 +1000
Petzl <petzlx@gmail.com> wrote:
On Tue, 19 May 2026 11:36:30 -0400, Bruce <Bruce@invalid.invalid>
wrote:
Bryan Simmons wrote:Did he?
You all are the fascists. Look at the Hitler loving prick you allIt's absurd to compare Donald Trump to Adolf Hitler,
slavishly follow.
Hitler volunteered for the army.
Adolf Hitler wasn't so bad, I mean he did kill Hitler.
The Russian's had supposedly Hitler's skull the Russian State Archive
and attributed to Hitler
In 2009, DNA testing performed by a team of researchers from the
University of Connecticut on a skull fragment bearing a bullet
holeheld by the Russian State Archive and attributed to Hitlerdid
confirm the bone was from a woman aged 20 to 40.
Alternately he lived out the rest of his life in Argentina, fathering
one of the most vile krauts ever - Angela Merkel.
The first part has a heavy conform, the latter less so, but still
plausible.
Petzl <petzlx@gmail.com> wrote
Bruce <Bruce@invalid.invalid> wrote
Bryan Simmons wrote
You all are the fascists. Look at the Hitler loving prick you all
slavishly follow.
It's absurd to compare Donald Trump to Adolf Hitler,
Hitler volunteered for the army.
Adolf Hitler wasn't so bad, I mean he did kill Hitler.
Did he?
Corse he did
The Russian's had supposedly Hitler's skull the Russian State Archive
and attributed to Hitler
In 2009, DNA testing performed by a team of researchers from the
University of Connecticut on a skull fragment bearing a bullet
holeheld by the Russian State Archive and attributed to Hitlerdid
confirm the bone was from a woman aged 20 to 40.
Irrelevant to whether Hitler shot himself
Bryan Simmons wrote on 5/19/2026 6:47 AM:
On 5/18/2026 9:45 PM, ItsJoanNotJoAnn@webtv.net wrote:
jmquown <j_mcquown@comcast.net> posted:
On 5/18/2026 12:43 PM, Bryan Simmons wrote:That link has me confused. It's a powder for making buttermilk (or
Our son took my wife out for Mother's Day to a fancy French
restaurant. She brought leftovers home, including some butter. It was >>>>>> cultured butter. I'd forgotten how delicious that is. I'm going to >>>>>> make some when my order arrives.
https://www.amazon.com/dp/B0064OLQQ8
curd
cheese) by adding it to milk, not cultured butter.
Or he could just buy Kerry Gold. :)
He's looking for a 'project.'
The cultured Kerrygold is only lightly cultured, and only the unsalted
is cultured at all. Unsalted butter is *cooking butter*.
Chef, maybe you should invest in a cheap salt shaker.
Rod Speed <rod.speed.aaa@gmail.com> wroteNope, that some stupid russian fucked up
Petzl <petzlx@gmail.com> wroteSo you think Adolf was another Pope Joan?
Bruce <Bruce@invalid.invalid> wroteCorse he did
Bryan Simmons wroteDid he?
You all are the fascists. Look at the Hitler loving prick you allIt's absurd to compare Donald Trump to Adolf Hitler,
slavishly follow.
Hitler volunteered for the army.
Adolf Hitler wasn't so bad, I mean he did kill Hitler.
The Russian's had supposedly Hitler's skull the Russian State ArchiveIrrelevant to whether Hitler shot himself
and attributed to Hitler
In 2009, DNA testing performed by a team of researchers from the
University of Connecticut on a skull fragment bearing a bullet
hole—held by the Russian State Archive and attributed to Hitler—did
confirm the bone was from a woman aged 20 to 40.
Adolf Hitler wasn't so bad, I mean he did kill Hitler.
Did he?
Corse he did
The Russian's had supposedly Hitler's skull the Russian State Archive >>>> and attributed to Hitler
In 2009, DNA testing performed by a team of researchers from the
University of Connecticut on a skull fragment bearing a bullet
holeheld by the Russian State Archive and attributed to Hitlerdid
confirm the bone was from a woman aged 20 to 40.
Irrelevant to whether Hitler shot himself
So you think Adolf was another Pope Joan?
Nope, that some stupid russian fucked up
Hank Rogers <Hank@nospam.invalid> posted:
ItsJoanNotJoAnn@webtv.net wrote on 5/19/2026 5:56 PM:
Yoose sure those weren't Hiwayans dressed in black amish clothes?
The most noticeable difference in any butter I could taste was Amish
butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
Were they driving a real horse and buggy?
Hahahahaaa, no. They had an 'English' man (Amish name for non-Amish
people) selling all their goodies. There were many, many homemade
goodies for sale.
On 5/19/2026 12:43 PM, Hank Rogers wrote:
Bryan Simmons wrote on 5/19/2026 6:47 AM:
I have a salt grinder that grinds very finely. I also have pre-groundThe cultured Kerrygold is only lightly cultured, and only the unsalted
is cultured at all. Unsalted butter is *cooking butter*.
Chef, maybe you should invest in a cheap salt shaker.
"flour salt," but even flour salt does not incorporate perfectly into >butter. You're nothing more than a third rate insult comic.
On Wed, 20 May 2026 01:45:42 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
ItsJoanNotJoAnn@webtv.net wrote on 5/19/2026 5:56 PM:
Were they driving a real horse and buggy?
The most noticeable difference in any butter I could taste was Amish
butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
Hahahahaaa, no. They had an 'English' man (Amish name for non-Amish >people) selling all their goodies. There were many, many homemade
goodies for sale.
If their children don't want to live the Amish way, they kick them out
and "shun" them. They don't want any contact with them anymore. To me
that says cult.
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-19, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote: >>> >
I grew up with unsalted butter. I didn't even know there was such a
thing as salted butter. It would have tasted weird on bread with jam
or chocolate sprinkles, and cheese doesn't need added salt.
I grew up on margarine, but it was salted. As was the butter
we had only on holidays.
Same here with margarine.
It's all in what you're used to. Salted butter tastes fine
with jam; chocolate sprinkles are for ice cream or cookies.
Correct. I don't and I imagine no one really gets salty vibes from salted >>butter. It's fine on bread/biscuits with jam or even syrup poured over >>split, buttered (salted butter at that) biscuits.
Salted butter isn't all that salty. Whether cheese needs added
salt depends on the cheese. Fresh mozzarella *desperately* needs
salt.
Salt *definitely* improves the taste of butter; it's quite bland without >>it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
On 5/19/2026 6:56 PM, ItsJoanNotJoAnn@webtv.net wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Salt *definitely* improves the taste of butter; it's quite bland without >>>> it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
The only 'European' butter I've had is Kerry Gold and could not really
discern much difference in it from American butters.
The most noticeable difference in any butter I could taste was Amish
butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
~
One advantage of the Kerrygold is the nice soft texture. Spreadable
right out of the fridge.
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Salt *definitely* improves the taste of butter; it's quite bland without
it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
The only 'European' butter I've had is Kerry Gold and could not really discern much difference in it from American butters.
On 2026-05-19, Ed P <esp@snet.xxx> wrote:
On 5/19/2026 6:56 PM, ItsJoanNotJoAnn@webtv.net wrote:
The only 'European' butter I've had is Kerry Gold and could not really
discern much difference in it from American butters.
The most noticeable difference in any butter I could taste was Amish
butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
~
One advantage of the Kerrygold is the nice soft texture. Spreadable
right out of the fridge.
Is this regular Kerrygold in sticks, or their "Naturally Software Irish Butter"?
On Wed, 20 May 2026 01:45:42 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Hank Rogers <Hank@nospam.invalid> posted:
ItsJoanNotJoAnn@webtv.net wrote on 5/19/2026 5:56 PM:
Yoose sure those weren't Hiwayans dressed in black amish clothes?
The most noticeable difference in any butter I could taste was
Amish butter. WOW! That's been _several_ years ago and it was
$9.00 per pound at the time.
Were they driving a real horse and buggy?
Hahahahaaa, no. They had an 'English' man (Amish name for non-Amish >people) selling all their goodies. There were many, many homemade
goodies for sale.
If their children don't want to live the Amish way, they kick them out
and "shun" them. They don't want any contact with them anymore. To me
that says cult.
On Tue, 19 May 2026 16:23:08 -0600, Hound Adams <ha@inv.alid> wrote:Fascinating!
On Wed, 20 May 2026 07:55:01 +1000
Petzl <petzlx@gmail.com> wrote:
On Tue, 19 May 2026 11:36:30 -0400, Bruce <Bruce@invalid.invalid>
wrote:
Bryan Simmons wrote:Did he?
You all are the fascists. Look at the Hitler loving prick youIt's absurd to compare Donald Trump to Adolf Hitler,
all slavishly follow.
Hitler volunteered for the army.
Adolf Hitler wasn't so bad, I mean he did kill Hitler.
The Russian's had supposedly Hitler's skull the Russian State
Archive and attributed to Hitler
In 2009, DNA testing performed by a team of researchers from the
University of Connecticut on a skull fragment bearing a bullet
hole—held by the Russian State Archive and attributed to Hitler—did
confirm the bone was from a woman aged 20 to 40.
Alternately he lived out the rest of his life in Argentina, fathering
one of the most vile krauts ever - Angela Merkel.
The first part has a heavy conform, the latter less so, but still >plausible.Sounded to me like it was goodbye Eva Braun, instead?
Yes read the escape to Argentina possibility/probability
A different article from yours <https://www.aljazeera.com/news/2025/5/13/argentinas-top-court-uncovers-80-boxes-of-nazi-propaganda>
https://tinyurl.com/bdzb8cp6
Argentina’s top court finds Nazi files ‘of global significance’ in basement
Nazi propaganda materials dating back to 1941 were discovered in the
basement of Argentina’s Supreme Court.
On Tue, 19 May 2026 22:56:34 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Salt *definitely* improves the taste of butter; it's quite bland
without it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
The only 'European' butter I've had is Kerry Gold and could not
really discern much difference in it from American butters.
The most noticeable difference in any butter I could taste was Amish >butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
I can't speak from experience, never having had US butter.
Isn't American butter flat and boring compared to European butter?Most, but not all.
On Wed, 20 May 2026 14:12:46 +1000
Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Wed, 20 May 2026 01:45:42 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Hank Rogers <Hank@nospam.invalid> posted:
ItsJoanNotJoAnn@webtv.net wrote on 5/19/2026 5:56 PM:
Yoose sure those weren't Hiwayans dressed in black amish clothes?
The most noticeable difference in any butter I could taste was
Amish butter. WOW! That's been _several_ years ago and it was
$9.00 per pound at the time.
Were they driving a real horse and buggy?
Hahahahaaa, no. They had an 'English' man (Amish name for non-Amish
people) selling all their goodies. There were many, many homemade
goodies for sale.
If their children don't want to live the Amish way, they kick them out
and "shun" them. They don't want any contact with them anymore. To me
that says cult.
Why does _their cultural system_ make the slightest impact in your life
to where you would need to obsess over it?
On 2026-05-19, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-19, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote: >>>>>
I grew up with unsalted butter. I didn't even know there was such a
thing as salted butter. It would have tasted weird on bread with jam >>>>> or chocolate sprinkles, and cheese doesn't need added salt.
I grew up on margarine, but it was salted. As was the butter
we had only on holidays.
Same here with margarine.
It's all in what you're used to. Salted butter tastes fine
with jam; chocolate sprinkles are for ice cream or cookies.
Correct. I don't and I imagine no one really gets salty vibes from salted >>> butter. It's fine on bread/biscuits with jam or even syrup poured over
split, buttered (salted butter at that) biscuits.
Salted butter isn't all that salty. Whether cheese needs added
salt depends on the cheese. Fresh mozzarella *desperately* needs
salt.
Salt *definitely* improves the taste of butter; it's quite bland without >>> it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
It depends what you're used to. Cultured butter tastes a little
spoiled to me. Not enough to be off-putting, but noticeable.
Like that last drink of milk when you say, "Oh, that's going off;
the next time I want milk it'll be too far gone to drink." (Not
*you*, of course. But people who drink milk.)
I'm pretty sure the last time we had this discussion, I googled
and discovered the sweet cream butter is available in Australia.
Ironically, Hershey's chocolate tastes fine, and I miss that
butyric acid tang when I eat other milk chocolate.
On 2026-05-19, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
The only 'European' butter I've had is Kerry Gold and could not really discern much difference in it from American butters.
Kerrygold unsalted is cultured. Kerrygold salted is sweet cream.
If you're buying salted Kerrygold, you might not notice much
difference.
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-19, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
The only 'European' butter I've had is Kerry Gold and could not
really discern much difference in it from American butters.
Kerrygold unsalted is cultured. Kerrygold salted is sweet cream.
If you're buying salted Kerrygold, you might not notice much
difference.
Ah, ok! Unsalted butter to me is simply tasteless; on par, _to me_
with eating lard. Yes, I've tasted lard to be able to make this
comparison.
~
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-19, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
The only 'European' butter I've had is Kerry Gold and could not really
discern much difference in it from American butters.
Kerrygold unsalted is cultured. Kerrygold salted is sweet cream.
If you're buying salted Kerrygold, you might not notice much
difference.
Ah, ok! Unsalted butter to me is simply tasteless; on par, _to me_
with eating lard. Yes, I've tasted to be able to make this
comparison.
On 2026-05-20 1:56 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-05-19, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
The only 'European' butter I've had is Kerry Gold and could not really >>>> discern much difference in it from American butters.
Kerrygold unsalted is cultured. Kerrygold salted is sweet cream.
If you're buying salted Kerrygold, you might not notice much
difference.
Ah, ok! Unsalted butter to me is simply tasteless; on par, _to me_
with eating lard. Yes, I've tasted to be able to make this
comparison.
Tastes vary. I prefer the taste of unsalted butter. My wife's preference
for it is even stronger than mine.
On Wed, 20 May 2026 08:49:46 +1000
Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
Isn't American butter flat and boring compared to European butter?
Most, but not all.
You see we tend to offer price point _and_ also premium.
It's like that with so many things, from beers and wine to meats,
cheeses, most any foodstuff.
In fact the only foodstuff I can think of where there isn't a mass market/premium division might be lard.
AI Overview--
No funny stuff
Keep it normal
And safely exit
This conversation
There's something
Toxic here and people
Are going to know....
RUN RUN RUN
<https://www.grapple369.com/Groundwork/Eugenics%20of%20Mind.pdf>
Hound Adams <ha@inv.alid> wrote:
On Wed, 20 May 2026 08:49:46 +1000
Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
Isn't American butter flat and boring compared to European butter?
Most, but not all.
You see we tend to offer price point _and_ also premium.
It's like that with so many things, from beers and wine to meats,
cheeses, most any foodstuff.
In fact the only foodstuff I can think of where there isn't a mass
market/premium division might be lard.
AI Overview
ItsJoanNotJoAnn@webtv.net wrote on 5/19/2026 5:56 PM:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Salt *definitely* improves the taste of butter; it's quite bland
without
it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
The only 'European' butter I've had is Kerry Gold and could not really
discern much difference in it from American butters.
The most noticeable difference in any butter I could taste was Amish
butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
~
Yoose sure those weren't Hiwayans dressed in black amish clothes?
Were they driving a real horse and buggy?
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Wed, 20 May 2026 01:45:42 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
ItsJoanNotJoAnn@webtv.net wrote on 5/19/2026 5:56 PM:
Were they driving a real horse and buggy?
The most noticeable difference in any butter I could taste was Amish >>>>> butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
Hahahahaaa, no. They had an 'English' man (Amish name for non-Amish
people) selling all their goodies. There were many, many homemade
goodies for sale.
If their children don't want to live the Amish way, they kick them out
and "shun" them. They don't want any contact with them anymore. To me
that says cult.
The children leave on their own with parents trying their best to persuade them to stay. Some are much more severe on the shunning than other parents.Maybe they're afraid that they might learn about evolution in high
Old Order Mennonites are quite similar to Amish and have no cars, refrigerators,
or electric washing machines whereas the New Order does take advantage of these
conveniences. But like the Amish, schooling goes no further than the 8th grade.
I can add salt myself. I don't need butter presalted.
On 5/20/2026 12:03 AM, ItsJoanNotJoAnn@webtv.net wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Wed, 20 May 2026 01:45:42 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
ItsJoanNotJoAnn@webtv.net wrote on 5/19/2026 5:56 PM:
Were they driving a real horse and buggy?
The most noticeable difference in any butter I could taste was
Amish butter. WOW! That's been _several_ years ago and it was
$9.00 per pound at the time.
Hahahahaaa, no. They had an 'English' man (Amish name for
non-Amish people) selling all their goodies. There were many,
many homemade goodies for sale.
If their children don't want to live the Amish way, they kick them
out and "shun" them. They don't want any contact with them
anymore. To me that says cult.
The children leave on their own with parents trying their best to
persuade them to stay. Some are much more severe on the shunning
than other parents.
Old Order Mennonites are quite similar to Amish and have no cars, refrigerators, or electric washing machines whereas the New OrderMaybe they're afraid that they might learn about evolution in high
does take advantage of these conveniences. But like the Amish,
schooling goes no further than the 8th grade.
school, and realize that the Bible is full of made up hooey. That
would undermine their whole society.
Maybe they're afraid that they might learn
about evolution in high school, and realize
that the Bible is full of made up hooey.
That would undermine their whole society.
On 5/20/2026 12:03 AM, ItsJoanNotJoAnn@webtv.net wrote:
Old Order Mennonites are quite similar to Amish and have no cars, refrigerators,Maybe they're afraid that they might learn about evolution in high
or electric washing machines whereas the New Order does take advantage of these
conveniences. But like the Amish, schooling goes no further than the 8th grade.
school, and realize that the Bible is full of made up hooey. That would undermine their whole society.
On 5/20/2026 1:30 PM, Pierre Choderlos de Laclos wrote:
I can add salt myself. I don't need butter presalted.
Gritty.
On 2026-05-21, Bryan Simmons wrote:
Maybe they're afraid that they might learn
about evolution in high school, and realize
that the Bible is full of made up hooey.
That would undermine their whole society.
Are you implying that Amish are smarter than
your average MAG-head? One point for your argument
is that Amish are probably better versed in the Bible.
On 2026-05-21, Bryan Simmons wrote:
Maybe they're afraid that they might learn
about evolution in high school, and realize
that the Bible is full of made up hooey.
That would undermine their whole society.
Are you implying that Amish are smarter than
your average MAG-head? One point for your argument
is that Amish are probably better versed in the Bible.
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 5/20/2026 12:03 AM, ItsJoanNotJoAnn@webtv.net wrote:
Maybe they're afraid that they might learn about evolution in high
Old Order Mennonites are quite similar to Amish and have no cars, refrigerators,
or electric washing machines whereas the New Order does take advantage of these
conveniences. But like the Amish, schooling goes no further than the 8th grade.
school, and realize that the Bible is full of made up hooey. That would
undermine their whole society.
No dummy, if you're uneducated and unworldly you'll not be tempted byKnowledge of biology and physics would conflict with their superstition.
worldly things and do things that some 'educated' people do. Why do
they need to know about physics, biology, higher mathematics, etc. if
their life is going to be spent on the farm? The farm, their church,
their likewise community of friends and relatives are in that sphere
and they feel they have no need for anything else.
On 5/20/2026 1:30 PM, Pierre Choderlos de Laclos wrote:
Gritty.
I can add salt myself. I don't need butter presalted.
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 5/20/2026 1:30 PM, Pierre Choderlos de Laclos wrote:
Gritty.
I can add salt myself. I don't need butter presalted.
Sprinkling salt on unsalted butter is definitely not the same as salted >butter. Yes, it's salt, but it's not blended and resulting in a smooth
'just right' texture and taste.
Eating unsalted butter on toast or anything is, to me, like drinking a
glass of milk and saying it's just like eating a dish of vanilla ice
cream. Throwing a tablespoon of sugar in that glass will not transform
it into ice cream, frozen or not.
On 5/21/2026 11:00 AM, ItsJoanNotJoAnn@webtv.net wrote:
No dummy, if you're uneducated and unworldly you'll not be tempted by worldly things and do things that some 'educated' people do. Why doKnowledge of biology and physics would conflict with their superstition.
they need to know about physics, biology, higher mathematics, etc. if
their life is going to be spent on the farm? The farm, their church,
their likewise community of friends and relatives are in that sphere
and they feel they have no need for anything else.
Adam & Eve, crock of shit.
Noah's Ark, total bullshit.
Moses' miracles, hogwash.
Herod's killing the babies, totally made up.
On 5/21/2026 11:00 AM, ItsJoanNotJoAnn@webtv.net wrote:
Knowledge of biology and physics would conflict with their superstition.
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 5/20/2026 12:03 AM, ItsJoanNotJoAnn@webtv.net wrote:
Maybe they're afraid that they might learn about evolution in high
Old Order Mennonites are quite similar to Amish and have no cars, refrigerators,
or electric washing machines whereas the New Order does take advantage of these
conveniences. But like the Amish, schooling goes no further than the 8th grade.
school, and realize that the Bible is full of made up hooey. That would
undermine their whole society.
No dummy, if you're uneducated and unworldly you'll not be tempted by
worldly things and do things that some 'educated' people do. Why do
they need to know about physics, biology, higher mathematics, etc. if
their life is going to be spent on the farm? The farm, their church,
their likewise community of friends and relatives are in that sphere
and they feel they have no need for anything else.
Adam & Eve, crock of shit.
Noah's Ark, total bullshit.
Moses' miracles, hogwash.
Herod's killing the babies, totally made up.
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 5/21/2026 11:00 AM, ItsJoanNotJoAnn@webtv.net wrote:
Knowledge of biology and physics would conflict with their superstition.
No dummy, if you're uneducated and unworldly you'll not be tempted by
worldly things and do things that some 'educated' people do. Why do
they need to know about physics, biology, higher mathematics, etc. if
their life is going to be spent on the farm? The farm, their church,
their likewise community of friends and relatives are in that sphere
and they feel they have no need for anything else.
Adam & Eve, crock of shit.
Noah's Ark, total bullshit.
Moses' miracles, hogwash.
Herod's killing the babies, totally made up.
I'd like to see those documents please and not just your statement they don't >exist because you are pissed off your mom made you to go a loony toon church.
Pierre Choderlos de Laclos wrote on 5/21/2026 2:40 PM:
On Thu, 21 May 2026 19:33:57 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 5/21/2026 11:00 AM, ItsJoanNotJoAnn@webtv.net wrote:
Knowledge of biology and physics would conflict with their superstition. >>>> Adam & Eve, crock of shit.
No dummy, if you're uneducated and unworldly you'll not be tempted by >>>>> worldly things and do things that some 'educated' people do. Why do >>>>> they need to know about physics, biology, higher mathematics, etc. if >>>>> their life is going to be spent on the farm? The farm, their church, >>>>> their likewise community of friends and relatives are in that sphere >>>>> and they feel they have no need for anything else.
Noah's Ark, total bullshit.
Moses' miracles, hogwash.
Herod's killing the babies, totally made up.
I'd like to see those documents please and not just your statement they don't
exist because you are pissed off your mom made you to go a loony toon church.
There's only one good church: some branch of Protestantism that was
taught at Sunday school in the 50s, right?
Like the pentecostal holy-rollers? I smiled when I heard them jabbering
in "tongues".
If scriptural prowess is to be,
graded, wither the Pentecostals?
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
I once made a tarte tatin. The (Australian) butter was salted, which I
didn't realise. It ruined the tart to a certain degree.
I'm guessing you added additional salt to the recipe.I don't know about butter in Australia but in the US, packages of butter clearly indicate whether or not it is salted or unsalted. But sure,
~
Like the pentecostal holy-rollers?
I smiled when I heard them jabbering in "tongues".
On 5/19/2026 6:50 PM, ItsJoanNotJoAnn@webtv.net wrote:
I don't know about butter in Australia but in the US, packages of butter >clearly indicate whether or not it is salted or unsalted. But sure,
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
I once made a tarte tatin. The (Australian) butter was salted, which I
didn't realise. It ruined the tart to a certain degree.
I'm guessing you added additional salt to the recipe.
blame the butter, Bruce. ;)
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Thu, 21 May 2026 16:06:18 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Sprinkling salt on unsalted butter is definitely not the same as salted >>>> butter. Yes, it's salt, but it's not blended and resulting in a smooth >>>> 'just right' texture and taste.
Eating unsalted butter on toast or anything is, to me, like drinking a >>>> glass of milk and saying it's just like eating a dish of vanilla ice
cream. Throwing a tablespoon of sugar in that glass will not transform >>>> it into ice cream, frozen or not.
Maybe this is because American butter apparently has no flavour.
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
If their children don't want to live the Amish way, they kick them out
and "shun" them. They don't want any contact with them anymore. To me
that says cult.
The children leave on their own with parents trying their best to persuade them to stay. Some are much more severe on the shunning than other parents.
Old Order Mennonites are quite similar to Amish and have no cars, refrigerators,
or electric washing machines whereas the New Order does take advantage of these
conveniences. But like the Amish, schooling goes no further than the 8th grade.
~
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Thu, 21 May 2026 16:06:18 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Sprinkling salt on unsalted butter is definitely not the same as salted >>>>> butter. Yes, it's salt, but it's not blended and resulting in a smooth >>>>> 'just right' texture and taste.
Eating unsalted butter on toast or anything is, to me, like drinking a >>>>> glass of milk and saying it's just like eating a dish of vanilla ice >>>>> cream. Throwing a tablespoon of sugar in that glass will not transform >>>>> it into ice cream, frozen or not.
Maybe this is because American butter apparently has no flavour.
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Why?
On 5/20/2026 1:03 AM, ItsJoanNotJoAnn@webtv.net wrote:
From Wikipedia: Rumspringa. For Amish youth, the Rumspringa normally
The children leave on their own with parents trying their best to persuade >> them to stay. Some are much more severe on the shunning than other parents. >>
begins at age 16 and ends when a youth chooses either to be baptized in
the Amish church or to leave the community. For Wenger Mennonites, >Rumspringa occurs mostly between ages of 17 and 21.
Old Order Mennonites are quite similar to Amish and have no cars, refrigerators,This makes me think of the Lehman's Non-Electric Catalog:
or electric washing machines whereas the New Order does take advantage of these
conveniences. But like the Amish, schooling goes no further than the 8th grade.
https://www.lehmans.com/
Lots of fun stuff in that catalog!
But yes, Amish and Mennonite orders vary. Some have modern
conveniences, others adhere to the old ways. The first time I lived in
here in SC (Parris Island) I was 12 years old and had to catch a school
bus to get to school in town. There were two sisters along the route in >Beaufort who rode the bus. They were Mennonites. I don't know their
ages but they dressed very plainly, wore long dresses and bonnets and
did not really talk to anyone. I remember thinking they must have felt
very different. Yet they were allowed to ride the school bus.
On 2026-05-21, Ike Tucker wrote:
If scriptural prowess is to be,
graded, wither the Pentecostals?
My Dad & his drunk buddy tried to impress
some girls by going to Churh with them.
They had to leave the Church by the window.
Bud decided to flop around like a fish like
some in the congregation were wont to do.
Apparently, they can tell when you fake it.
Certainly, do not attempt when drunk.
On 5/19/2026 6:50 PM, ItsJoanNotJoAnn@webtv.net wrote:
I don't know about butter in Australia but in the US, packages of butter clearly indicate whether or not it is salted or unsalted. But sure,
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
I once made a tarte tatin. The (Australian) butter was salted, which I
didn't realise. It ruined the tart to a certain degree.
I'm guessing you added additional salt to the recipe.
~
blame the butter, Bruce. ;)
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Why?
On Thu, 21 May 2026 17:03:11 -0400, jmquown <j_mcquown@comcast.net>
wrote:
On 5/19/2026 6:50 PM, ItsJoanNotJoAnn@webtv.net wrote:
I don't know about butter in Australia but in the US, packages of
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
I once made a tarte tatin. The (Australian) butter was salted,
which I didn't realise. It ruined the tart to a certain degree.
I'm guessing you added additional salt to the recipe.
butter clearly indicate whether or not it is salted or unsalted.
But sure, blame the butter, Bruce. ;)
I wasn't prepared for this NL/AU difference. I just thought butter's
butter and didn't pay much attention.
On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Thu, 21 May 2026 16:06:18 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Sprinkling salt on unsalted butter is definitely not the same
as salted butter. Yes, it's salt, but it's not blended and
resulting in a smooth 'just right' texture and taste.
Eating unsalted butter on toast or anything is, to me, like
drinking a glass of milk and saying it's just like eating a
dish of vanilla ice cream. Throwing a tablespoon of sugar in
that glass will not transform it into ice cream, frozen or not.
Maybe this is because American butter apparently has no flavour.
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month
or two. I am sure that you will adapt to the taste and come to
prefer it.
Why?
Maybe it tastes better.
My Dad & his drunk buddy tried to impress
some girls by going to Churh with them.
On 5/19/2026 6:50 PM, ItsJoanNotJoAnn@webtv.net wrote:
I don't know about butter in Australia but in the US, packages of butter clearly indicate whether or not it is salted or unsalted. But sure,
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
I once made a tarte tatin. The (Australian) butter was salted, which I
didn't realise. It ruined the tart to a certain degree.
I'm guessing you added additional salt to the recipe.
~
blame the butter, Bruce. ;)
jmquown wrote on 5/21/2026 4:03 PM:
On 5/19/2026 6:50 PM, ItsJoanNotJoAnn@webtv.net wrote:
I don't know about butter in Australia but in the US, packages of butter
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
I once made a tarte tatin. The (Australian) butter was salted, which I >>>> didn't realise. It ruined the tart to a certain degree.
I'm guessing you added additional salt to the recipe.
~
clearly indicate whether or not it is salted or unsalted. But sure,
blame the butter, Bruce. ;)
Your Majesty's ruling should stand. Fuck Master Bruce. Why has your >highness not banned him yet?
On 2026-05-21 5:43 p.m., Cindy Hamilton wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Why?
You might like it. I did.
On Thu, 21 May 2026 17:26:24 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:
jmquown wrote on 5/21/2026 4:03 PM:
On 5/19/2026 6:50 PM, ItsJoanNotJoAnn@webtv.net wrote:
I don't know about butter in Australia but in the US, packages of butter >>> clearly indicate whether or not it is salted or unsalted. But sure,
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
I once made a tarte tatin. The (Australian) butter was salted, which I >>>>> didn't realise. It ruined the tart to a certain degree.
I'm guessing you added additional salt to the recipe.
~
blame the butter, Bruce. ;)
Your Majesty's ruling should stand. Fuck Master Bruce. Why has your
highness not banned him yet?
She tried but it turned out I'm unbannable.
On 5/21/2026 5:59 PM, Dave Smith wrote:
On 2026-05-21 5:43 p.m., Cindy Hamilton wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Why?
You might like it. I did.
Some people like salt. I've never found the addition to salt in butter
to be overwhelming.
Pierre Choderlos de Laclos wrote on 5/21/2026 5:57 PM:
On Thu, 21 May 2026 17:26:24 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:
jmquown wrote on 5/21/2026 4:03 PM:
On 5/19/2026 6:50 PM, ItsJoanNotJoAnn@webtv.net wrote:
I don't know about butter in Australia but in the US, packages of butter >>>> clearly indicate whether or not it is salted or unsalted. But sure,
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
I once made a tarte tatin. The (Australian) butter was salted, which I >>>>>> didn't realise. It ruined the tart to a certain degree.
I'm guessing you added additional salt to the recipe.
blame the butter, Bruce. ;)
Your Majesty's ruling should stand. Fuck Master Bruce. Why has your
highness not banned him yet?
She tried but it turned out I'm unbannable.
She is punishing you with her extremely vindictive hate.
She hates you almost as much as me.
I think she hates herself. We are just a psychological target for her >Majesty.
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Why?
Maybe it tastes better.
On Tue, 19 May 2026 22:56:34 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Salt *definitely* improves the taste of butter; it's quite bland without >> >it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
The only 'European' butter I've had is Kerry Gold and could not really >discern much difference in it from American butters.
The most noticeable difference in any butter I could taste was Amish >butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
I can't speak from experience, never having had US butter.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
American unsalted butter is like eating lard; no flavor.
If their children don't want to live the Amish way, they kick them out
and "shun" them. They don't want any contact with them anymore. To me
that says cult.
No dummy, if you're uneducated and unworldly you'll not be tempted by
worldly things and do things that some 'educated' people do. Why do
they need to know about physics, biology, higher mathematics, etc. if
their life is going to be spent on the farm? The farm, their church,
their likewise community of friends and relatives are in that sphere
and they feel they have no need for anything else.
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Why?
Maybe it tastes better.
Maybe, if you prefer the taste of lard.
Next, you'll be telling us we should try margarine and that we'll prefer
that over butter. 😖
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:56:34 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Salt *definitely* improves the taste of butter; it's quite bland without >> >> >it.
Isn't American butter flat and boring compared to European butter?
Australian tastes like European to me.
The only 'European' butter I've had is Kerry Gold and could not really
discern much difference in it from American butters.
The most noticeable difference in any butter I could taste was Amish
butter. WOW! That's been _several_ years ago and it was $9.00 per
pound at the time.
I can't speak from experience, never having had US butter.
You might enjoy the fresh taste of good ole American butter. Who wouldn't like a
food that was clean and fresh instead of a rancid Euro-butter?
OTOH, I've been
using Japan Sugar Toast spread and Korean Yuza Honey Tea on bread. Toast time >has never been more enjoyable.
https://photos.app.goo.gl/naTn3kc6hd78YS8S7
https://photos.app.goo.gl/KTec3ZHcAkQZQdE69
https://photos.app.goo.gl/HTFf2SZMUJW7vtYR6
On 2026-05-20, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
If their children don't want to live the Amish way, they kick them out
and "shun" them. They don't want any contact with them anymore. To me
that says cult.
Functional collectivism. Damned few societies achieve it.
Since I usually have unsalted butter I may be slightly more sensitive to
the salt in salted butter, but I never worry about it in cooking. I
can't recall anything I have cooking turning out too salty because of
the salted butter.
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
Since I usually have unsalted butter I may be slightly more sensitive to
the salt in salted butter, but I never worry about it in cooking. I
can't recall anything I have cooking turning out too salty because of
the salted butter.
Chefs on TV promote unsalted butter and virgin olive oil and sea salt.
The idea is bought into by a large percentage of their viewers, sales
soar and money flows in. I just love snickering at current fads and who >benefits.
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
Since I usually have unsalted butter I may be slightly more sensitive to
the salt in salted butter, but I never worry about it in cooking. I
can't recall anything I have cooking turning out too salty because of
the salted butter.
Chefs on TV promote unsalted butter and virgin olive oil and sea salt.
The idea is bought into by a large percentage of their viewers, sales
soar and money flows in. I just love snickering at current fads and who benefits.
On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Thu, 21 May 2026 16:06:18 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Sprinkling salt on unsalted butter is definitely not the same as salted >>>>>> butter. Yes, it's salt, but it's not blended and resulting in a smooth >>>>>> 'just right' texture and taste.
Eating unsalted butter on toast or anything is, to me, like drinking a >>>>>> glass of milk and saying it's just like eating a dish of vanilla ice >>>>>> cream. Throwing a tablespoon of sugar in that glass will not transform >>>>>> it into ice cream, frozen or not.
Maybe this is because American butter apparently has no flavour.
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Why?
Maybe it tastes better.
On Fri, 22 May 2026 00:57:36 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
Why?
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or >>> >> two. I am sure that you will adapt to the taste and come to prefer it. >>> >
Maybe it tastes better.
Maybe, if you prefer the taste of lard.
Next, you'll be telling us we should try margarine and that we'll prefer >>that over butter. 😖
Maybe you've never had Euro butter like I've never had American
butter. European butter doesn't need salt.
On 2026-05-21 5:43 p.m., Cindy Hamilton wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Why?
You might like it. I did.
On 2026-05-21 10:24 p.m., Leonard Blaisdell wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
Since I usually have unsalted butter I may be slightly more sensitive to >>> the salt in salted butter, but I never worry about it in cooking. I
can't recall anything I have cooking turning out too salty because of
the salted butter.
Chefs on TV promote unsalted butter and virgin olive oil and sea salt.
The idea is bought into by a large percentage of their viewers, sales
soar and money flows in. I just love snickering at current fads and who
benefits.
I think the reason for then recommending unsalted butter is to control
the amount of salt due to the lack of standards on the salt in the
butter. Personally, I like the combination of butter and olive oil.
FWIW, I thought their thing was extra virgin olive oil, not the cheaper virgin olive oil.
I am not sure about US labeling standards but in Canada all "table salt"
is iodized. If you don't want that iodine taste you can use sea salt.
On 2026-05-21, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton >><chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Why?
Maybe it tastes better.
I've tasted unsalted butter. Apart from the salt, it was no
different from salted butter.
I salt everything anyway. I've been known to toast bread,
spread it with salted butter, and sprinkle on additional salt.
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Fri, 22 May 2026 00:57:36 GMT, ItsJoanNotJoAnn@webtv.net >><user4742@newsgrouper.org.invalid> wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
Why?
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted >>>> >>> butter.
You should give unsalted butter an honest try. Use it for a month or >>>> >> two. I am sure that you will adapt to the taste and come to prefer it. >>>> >
Maybe it tastes better.
Maybe, if you prefer the taste of lard.
Next, you'll be telling us we should try margarine and that we'll prefer >>>that over butter. 😖
Maybe you've never had Euro butter like I've never had American
butter. European butter doesn't need salt.
European butter tastes spoiled. I'll take American butter.
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 5:43 p.m., Cindy Hamilton wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Why?
You might like it. I did.
Why should I switch from something I like to something else I
might like? There's no utility there.
On Fri, 22 May 2026 08:53:22 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton >>><chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
You should give unsalted butter an honest try. Use it for a month or >>>>> two. I am sure that you will adapt to the taste and come to prefer it. >>>>Why?
Maybe it tastes better.
I've tasted unsalted butter. Apart from the salt, it was no
different from salted butter.
But we may be hitting the same snag of Euro butter vs. American
butter. If unsalted American butter is as bland as y'all say it is, I
can understand you want salt.
On Fri, 22 May 2026 08:53:57 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Fri, 22 May 2026 00:57:36 GMT, ItsJoanNotJoAnn@webtv.net >>><user4742@newsgrouper.org.invalid> wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
Why?
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted >>>>> >>> butter.
You should give unsalted butter an honest try. Use it for a month or >>>>> >> two. I am sure that you will adapt to the taste and come to prefer it. >>>>> >
Maybe it tastes better.
Maybe, if you prefer the taste of lard.
Next, you'll be telling us we should try margarine and that we'll prefer >>>>that over butter. 😖
Maybe you've never had Euro butter like I've never had American
butter. European butter doesn't need salt.
European butter tastes spoiled. I'll take American butter.
I've never found butter to taste spoiled. I don't know what they sell
as "European butter" in the US.
On Fri, 22 May 2026 08:54:31 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 5:43 p.m., Cindy Hamilton wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Why?American butter is quite flavorful . . . . if you're eating salted >>>>>> butter.
You should give unsalted butter an honest try. Use it for a month or >>>>> two. I am sure that you will adapt to the taste and come to prefer it. >>>>
You might like it. I did.
Why should I switch from something I like to something else I
might like? There's no utility there.
What if it's a switch from something you like to something you like
even more?
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
Next, you'll be telling us we should try margarine and that we'll prefer >>> that over butter. 😖
Maybe you've never had Euro butter like I've never had American
butter. European butter doesn't need salt.
European butter tastes spoiled. I'll take American butter.
On 2026-05-22 4:53 a.m., Cindy Hamilton wrote:
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
Next, you'll be telling us we should try margarine and that we'll prefer >>>> that over butter. 😖
Maybe you've never had Euro butter like I've never had American
butter. European butter doesn't need salt.
European butter tastes spoiled. I'll take American butter.
I have been to Europe a number of times and thought the butter was much better than American butter.
it's American butter. It probably needsAgain and again and again:
salt.
Next, you'll be telling us we should try margarine and that we'llhttps://youtu.be/ijVijP-CDVI
prefer that over butter. 😖
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:56:34 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
On Tue, 19 May 2026 22:46:00 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Salt *definitely* improves the taste of butter; it's quite
bland without it.
Isn't American butter flat and boring compared to European
butter? Australian tastes like European to me.
The only 'European' butter I've had is Kerry Gold and could not
really discern much difference in it from American butters.
The most noticeable difference in any butter I could taste was
Amish butter. WOW! That's been _several_ years ago and it was
$9.00 per pound at the time.
I can't speak from experience, never having had US butter.
You might enjoy the fresh taste of good ole American butter. Who
wouldn't like a food that was clean and fresh instead of a rancid Euro-butter? OTOH, I've been using Japan Sugar Toast spread and
Korean Yuza Honey Tea on bread. Toast time has never been more
enjoyable.
https://photos.app.goo.gl/naTn3kc6hd78YS8S7
https://photos.app.goo.gl/KTec3ZHcAkQZQdE69
https://photos.app.goo.gl/HTFf2SZMUJW7vtYR6
On Fri, 22 May 2026 00:55:08 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating
salted butter.
You should give unsalted butter an honest try. Use it for a month
or two. I am sure that you will adapt to the taste and come to
prefer it.
American unsalted butter is like eating lard; no flavor.
I fixed it for you.
On 2026-05-20, Pierre Choderlos de Laclos <bruce@invalid.invalid>
wrote:
If their children don't want to live the Amish way, they kick them
out and "shun" them. They don't want any contact with them anymore.
To me that says cult.
Functional collectivism. Damned few societies achieve it.
On 22 May 2026 02:24:17 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
Since I usually have unsalted butter I may be slightly more
sensitive to the salt in salted butter, but I never worry about it
in cooking. I can't recall anything I have cooking turning out too
salty because of the salted butter.
Chefs on TV promote unsalted butter and virgin olive oil and sea
salt. The idea is bought into by a large percentage of their
viewers, sales soar and money flows in. I just love snickering at
current fads and who benefits.
If unsalted butter and virgin olive oil are fads than so is wearing
shoes or using a teaspoon.
If unsalted American butter is as bland as y'all say it is, IAgain and again and again:
I've never found butter to taste spoiled. I don't know what they sellAI Overview
What if it's a switch from something you likeAI Overview
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Fri, 22 May 2026 08:53:22 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote: >>>> On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
You should give unsalted butter an honest try. Use it for a month or >>>>>> two. I am sure that you will adapt to the taste and come to prefer it. >>>>>Why?
Maybe it tastes better.
I've tasted unsalted butter. Apart from the salt, it was no
different from salted butter.
But we may be hitting the same snag of Euro butter vs. American
butter. If unsalted American butter is as bland as y'all say it is, I
can understand you want salt.
I've tried Euro butter. I just don't like cultured butter. I don't
spit it out if I get some in my mouth, but I won't seek it out.
I can't quite remember whether unsalted American butter tastes
bland. I was not one of "y'all" who said it is bland.
My taste buds seem to be considerably different from Joan's,
so it's impossible to compare our experiences. A lot of things
she says have no flavor have mild but perfectly distinct flavor to me.
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Fri, 22 May 2026 08:53:57 -0000 (UTC), Cindy Hamilton >><chamilton5280@invalid.com> wrote:
Maybe you've never had Euro butter like I've never had American
butter. European butter doesn't need salt.
European butter tastes spoiled. I'll take American butter.
I've never found butter to taste spoiled. I don't know what they sell
as "European butter" in the US.
Cultured butter, just like you're used to. Quite a bit of it is
imported from Europe. I've tried Lurpak, Kerrygold, and Plugra.
The latter is made in the U.S. I suppose I could try President,
but I don't see the point.
Since we are not accustomed to the slightly tangy flavor, it is
reminiscent of rancidity. It's the butyric acid.
"Additionally, cultural priming is important, and people from different >cultures have very different levels of sensitivity to rancidity. We have
seen how Moroccans prize smen, yet for their French colonisers _beurre
rance_ was barbaric, offensive stuff." >https://nordicfoodlab.org/blog/2025/01/aged-butter-part-1-background-and-basics/
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Fri, 22 May 2026 08:54:31 -0000 (UTC), Cindy Hamilton >><chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 5:43 p.m., Cindy Hamilton wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Why?American butter is quite flavorful . . . . if you're eating salted >>>>>>> butter.
You should give unsalted butter an honest try. Use it for a month or >>>>>> two. I am sure that you will adapt to the taste and come to prefer it. >>>>>
You might like it. I did.
Why should I switch from something I like to something else I
might like? There's no utility there.
What if it's a switch from something you like to something you like
even more?
Look, I'm 69 years old. I have a firm grip on what I like at this
point. I'm not impervious to trying new things if I think they'll
be a genuine improvement or make a genuine difference. Hence the
jar of preserved lemon (which is decidedly funky in taste) in my
fridge.
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Fri, 22 May 2026 08:54:31 -0000 (UTC), Cindy Hamilton >><chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 5:43 p.m., Cindy Hamilton wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Why?American butter is quite flavorful . . . . if you're eating salted >>>>>>> butter.
You should give unsalted butter an honest try. Use it for a month or >>>>>> two. I am sure that you will adapt to the taste and come to prefer it. >>>>>
You might like it. I did.
Why should I switch from something I like to something else I
might like? There's no utility there.
What if it's a switch from something you like to something you like
even more?
Look, I'm 69 years old. I have a firm grip on what I like at this
point. I'm not impervious to trying new things if I think they'll
be a genuine improvement or make a genuine difference. Hence the
jar of preserved lemon (which is decidedly funky in taste) in my
fridge.
On 2026-05-22 4:53 a.m., Cindy Hamilton wrote:
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
Next, you'll be telling us we should try margarine and that we'll prefer >>>> that over butter. 😖
Maybe you've never had Euro butter like I've never had American
butter. European butter doesn't need salt.
European butter tastes spoiled. I'll take American butter.
I have been to Europe a number of times and thought the butter was much >better than American butter.
On 5/22/2026 8:52 AM, Cindy Hamilton wrote:
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Fri, 22 May 2026 08:53:22 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
I've tasted unsalted butter. Apart from the salt, it was no
different from salted butter.
But we may be hitting the same snag of Euro butter vs. American
butter. If unsalted American butter is as bland as y'all say it is, I
can understand you want salt.
I've tried Euro butter. I just don't like cultured butter. I don't
spit it out if I get some in my mouth, but I won't seek it out.
I can't quite remember whether unsalted American butter tastes
bland. I was not one of "y'all" who said it is bland.
My taste buds seem to be considerably different from Joan's,
so it's impossible to compare our experiences. A lot of things
she says have no flavor have mild but perfectly distinct flavor to me.
Why has no one else noticed these anti-American butter posts are from
Bruce? Nymshifting yet again. It's comical.
On 5/22/2026 8:52 AM, Cindy Hamilton wrote:
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Fri, 22 May 2026 08:53:22 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Pierre Choderlos de Laclos <bruce@invalid.invalid>
wrote:
On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
You should give unsalted butter an honest try. Use it for a month or >>>>>>> two. I am sure that you will adapt to the taste and come to
prefer it.
Why?
Maybe it tastes better.
I've tasted unsalted butter. Apart from the salt, it was no
different from salted butter.
But we may be hitting the same snag of Euro butter vs. American
butter. If unsalted American butter is as bland as y'all say it is, I
can understand you want salt.
I've tried Euro butter. I just don't like cultured butter. I don't
spit it out if I get some in my mouth, but I won't seek it out.
I can't quite remember whether unsalted American butter tastes
bland. I was not one of "y'all" who said it is bland.
My taste buds seem to be considerably different from Joan's,
so it's impossible to compare our experiences. A lot of things
she says have no flavor have mild but perfectly distinct flavor to me.
Why has no one else noticed these anti-American butter posts are from Bruce? Nymshifting yet again. It's comical.
\\
I can try AmericanAgain and again and again:
butter and marvel at its lack of flavour
On 5/22/2026 8:52 AM, Cindy Hamilton wrote:
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid>
wrote:
On Fri, 22 May 2026 08:53:22 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Pierre Choderlos de Laclos <bruce@invalid.invalid>
wrote:
On Thu, 21 May 2026 21:43:01 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
On 2026-05-21, Dave Smith <adavid.smith@sympatico.ca> wrote:
You should give unsalted butter an honest try. Use it for a
month or two. I am sure that you will adapt to the taste and
come to prefer it.
Why?
Maybe it tastes better.
I've tasted unsalted butter. Apart from the salt, it was no
different from salted butter.
But we may be hitting the same snag of Euro butter vs. American
butter. If unsalted American butter is as bland as y'all say it
is, I can understand you want salt.
I've tried Euro butter. I just don't like cultured butter. I don't
spit it out if I get some in my mouth, but I won't seek it out.
I can't quite remember whether unsalted American butter tastes
bland. I was not one of "y'all" who said it is bland.
My taste buds seem to be considerably different from Joan's,
so it's impossible to compare our experiences. A lot of things
she says have no flavor have mild but perfectly distinct flavor to
me.
Why has no one else noticed these anti-American butter posts are from
Bruce? Nymshifting yet again. It's comical.
On 2026-05-22 1:10 p.m., jmquown wrote:
On 5/22/2026 8:52 AM, Cindy Hamilton wrote:
On 2026-05-22, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote: >>>>
But we may be hitting the same snag of Euro butter vs. American
butter. If unsalted American butter is as bland as y'all say it is, I
can understand you want salt.
I've tried Euro butter. I just don't like cultured butter. I don't
spit it out if I get some in my mouth, but I won't seek it out.
I can't quite remember whether unsalted American butter tastes
bland. I was not one of "y'all" who said it is bland.
My taste buds seem to be considerably different from Joan's,
so it's impossible to compare our experiences. A lot of things
she says have no flavor have mild but perfectly distinct flavor to me.
Why has no one else noticed these anti-American butter posts are from
Bruce? Nymshifting yet again. It's comical.
What is slightly more comical is that the same people who bother
replying are the same that used to reply to all the other nymshifts. He
is fishing for those who have ignored him for ages.
On Fri, 22 May 2026 13:10:52 -0400
jmquown <j_mcquown@comcast.net> wrote:
On 5/22/2026 8:52 AM, Cindy Hamilton wrote:
I've tried Euro butter. I just don't like cultured butter. I don't
spit it out if I get some in my mouth, but I won't seek it out.
I can't quite remember whether unsalted American butter tastes
bland. I was not one of "y'all" who said it is bland.
My taste buds seem to be considerably different from Joan's,
so it's impossible to compare our experiences. A lot of things
she says have no flavor have mild but perfectly distinct flavor to
me.
Why has no one else noticed these anti-American butter posts are from
Bruce? Nymshifting yet again. It's comical.
Chefs on TV promote unsalted butter and virgin olive oil and sea salt.
The idea is bought into by a large percentage of their viewers, sales
soar and money flows in. I just love snickering at current fads and who benefits.
Dumbasses Dave and Jill don't realise that I changed my name because.
someone was posting under my Bruce name. So as not to cause confusion,
Leonard Blaisdell <leoblaisdell@sbcglobal.net> posted:
Chefs on TV promote unsalted butter and virgin olive oil and sea salt.
The idea is bought into by a large percentage of their viewers, sales
soar and money flows in. I just love snickering at current fads and who
benefits.
Nailed it! 🔨
Maybe when ALDI here has an American week again, I can try American
butter and marvel at its lack of flavour compared to Euro/AU butter.
Pierre Choderlos de Laclos <bruce@invalid.invalid> posted:
Maybe when ALDI here has an American week again, I can try American
butter and marvel at its lack of flavour compared to Euro/AU butter.
It's lack of flavor will come from your choice of the unsalted variety
if you choose to go that route.
On Fri, 22 May 2026 00:57:36 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Next, you'll be telling us we should try margarine and that we'll
prefer that over butter. 😖
https://youtu.be/ijVijP-CDVI
so if you use American butter, it needs the added salt.Again and again and again:
On Sat, 23 May 2026 04:52:00 +1000
Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
Dumbasses Dave and Jill don't realise that I changed my name because someone was posting under my Bruce name. So as not to cause.
confusion,
..you're now Peter the chode smoker - check!
On 2026-05-22, jmquown <j_mcquown@comcast.net> wrote:
Why has no one else noticed these anti-American butter posts are from
Bruce? Nymshifting yet again. It's comical.
Are you alleging that none of us read his announcement that he would
be posting as Pierre Choderlos de Laclos for a while?
He had someone frogging him, so he shifted to reduce confusion.
Apparently, it didn't work.
On Fri, 22 May 2026 21:45:12 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-05-22, jmquown <j_mcquown@comcast.net> wrote:
Why has no one else noticed these anti-American butter posts are from
Bruce? Nymshifting yet again. It's comical.
Are you alleging that none of us read his announcement that he would
be posting as Pierre Choderlos de Laclos for a while?
He had someone frogging him, so he shifted to reduce confusion.
Apparently, it didn't work.
Thank you.
On 2026-05-22, jmquown <j_mcquown@comcast.net> wrote:
Why has no one else noticed these anti-American butter posts are from
Bruce? Nymshifting yet again. It's comical.
Are you alleging that none of us read his announcement that he would
be posting as Pierre Choderlos de Laclos for a while?
He had someone frogging him, so he shifted to reduce confusion.
Apparently, it didn't work.
I've tasted unsalted butter. Apart from the salt, it was no
different from salted butter.
I salt everything anyway. I've been known to toast bread,
spread it with salted butter, and sprinkle on additional salt.
Ike Tucker <it@inva.lid> posted:
On Fri, 22 May 2026 00:57:36 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Next, you'll be telling us we should try margarine and that we'll
prefer that over butter. 😖
https://youtu.be/ijVijP-CDVI
I _vaguely_ remember that brand with distribution discontinued in
Canada and the USA in 2002. Available in the Caribbean, though,
according to Co-Pilot.
~
Petzl <petzlx@gmail.com> wroteI asked Grok Myself
Ike Fucker <it@inva.lid> wrote
Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote
it's American butter. It probably needs salt.
Again and again and again:
AI Overview
When it comes to the best widely available
American butters, top ratings in culinary and consumer tests
consistently go to Vermont Creamery, Tillamook, and Organic Valley.
I'm sure that American butter is as good as can be got.
More fool you
Many years back the US was going to dump butter on the world market.
To shore up prices our insane party politicians decided to shore-up
butter prices by buying the US oversupply without checking what they
were buying!
That never happened >https://grok.com/share/bGVnYWN5_b8ec5457-c3c9-4c3c-9ee1-ccf85918acd2
Our Battery manufacturers were made to blend this with their butter to
get rid of it.
That never happened either
This had people stop buying butter,
That never happened either
the quality of the bought butter
was rank, and would not mix with our butter, it had horrible dark
yellow lumps in it and tasted terrible.
Just another of your pathetic little drug crazed drunken fantasys
It was a scam with our insane party politicians fell for.
Just another of your pathetic little drug crazed drunken fantasys
They do this in Australia more times than not.
Just another of your pathetic little drug crazed drunken fantasys
Then repeat doing it.
Just another of your pathetic little drug crazed drunken fantasys
Also the main reason butter is sold salted is it lasts longer.
Unsalted butter has the same expiry time as that of fresh cream.
Pierre Choderlos de Laclos wrote:
On Fri, 22 May 2026 18:16:39 -0400, Bruce <Bruce@invalid.invalid>
wrote:
He has zero ownership of the name Bruce, especially
when poasting with an invalid email addy.
And now you're the only one posting under that name. Happy?
Bruce happens to be my real first name, and I'm not
near as dumb as you are as to poast my real last name
in these froups.
HTH
You were also using the same fake email address as me, so you were not
just using your own name, you were trolling. You were posting racist
and offensive stuff under my name. You're a coward.
Fuck off you limp wristed sissy, you think you're
the only Bruce on the planet, and invalid.invalid
is a very common way of posting without divulging
my real email addy, you stupid rube.
Many people use it, not just you or me.
Rod Speed <rod.speed.aaa@gmail.com> wroteEven a terminal fuckwit such as yourself
Petzl <petzlx@gmail.com> wroteI asked Grok Myself
Ike Fucker <it@inva.lid> wroteMore fool you
Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote
it's American butter. It probably needs salt.Again and again and again:
AI Overview
When it comes to the best widely available
American butters, top ratings in culinary and consumer tests
consistently go to Vermont Creamery, Tillamook, and Organic Valley.>>> I'm sure that American butter is as good as can be got.
Many years back the US was going to dump butter on the world market.>>> To shore up prices our insane party politicians decided to shore-upThat never happened
butter prices by buying the US oversupply without checking what they>>> were buying!
https://grok.com/share/bGVnYWN5_b8ec5457-c3c9-4c3c-9ee1-ccf85918acd2
Our Battery manufacturers were made to blend this with their butter toThat never happened either
get rid of it.
This had people stop buying butter,That never happened either
the quality of the bought butterJust another of your pathetic little drug crazed drunken fantasys
was rank, and would not mix with our butter, it had horrible dark
yellow lumps in it and tasted terrible.
It was a scam with our insane party politicians fell for.Just another of your pathetic little drug crazed drunken fantasys
They do this in Australia more times than not.Just another of your pathetic little drug crazed drunken fantasys
Then repeat doing it.Just another of your pathetic little drug crazed drunken fantasys
Also the main reason butter is sold salted is it lasts longer.
Unsalted butter has the same expiry time as that of fresh cream.
New Zealand's Dairy Board bought 220 million pounds (about 100,000
tonnes) of this surplus US butter for around $155 million (roughly 70
cents per pound — a steep discount).
The goal was explicitly to prevent dumping on international markets,Even a terminal fuckwit such as yourself
which would have hurt NZ's own butter exports (NZ was a major global exporter, especially to the UK and others).
Much of the butter was old (some stored since 1979), lower quality for> direct table use, and intended for reprocessing (e.g., into otherEven a terminal fuckwit such as yourself
products) rather than direct sale as premium spread.
It was later repackaged/rebranded in NZ (e.g., as "Twin Flags" afterEven a terminal fuckwit such as yourself
an initial Fernleaf attempt), but public reaction was often negative
due to quality perceptions and the idea of importing "inferior"
subsidized US butter.
This matches what you described: people in NZ being disgusted by theEven a terminal fuckwit such as yourself
cheap US surplus butter threatening local industry and quality
standards. The timeline is very close to the 1970s you mentioned (late> 1970s surpluses building into the 1981 deal).
Australia's RoleFunny that
No historical records show Australia making a comparable purchase of
US surplus butter.
Australia was also a dairy producer/exporter (especially to the UKFunny that
until the early 1970s), but it didn't intervene in the same way. US
surplus threats were more acutely felt by NZ due to its heavier
reliance on butter exports.
In the 1950s there were earlier US surplus concerns and potentialSo you ended up face down in the mud, as always
dumping talks that worried both Australia and NZ, but nothing like the> 1981 scale.
Your memory is very close — it was just NZ (not Australia) that bought
the butter to block the dump.
This kind of mix-up is common withYou weren't, you were just blind drunk and drug crazed. as always
cross-Tasman events from that era, especially if you were working in
NZ at the time.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Unsalted butter is like eating lard; no flavor. It takes so little of
salt to add flavor plus it helps it from going rancid. If the minute
amount of salt in butter is a health concern a person shouldn't even be consuming butter.
~
On 5/21/2026 8:55 PM, ItsJoanNotJoAnn@webtv.net wrote:
The main ingredient that gives any food a boost in flavor is *salt*.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Unsalted butter is like eating lard; no flavor. It takes so little of
salt to add flavor plus it helps it from going rancid. If the minute
amount of salt in butter is a health concern a person shouldn't even be
consuming butter.
On Sat, 23 May 2026 03:52:12 -0400, Bruce <Bruce@invalid.invalid>
wrote:
Pierre Choderlos de Laclos wrote:
On Fri, 22 May 2026 18:16:39 -0400, Bruce <Bruce@invalid.invalid>
wrote:
He has zero ownership of the name Bruce, especially
when poasting with an invalid email addy.
And now you're the only one posting under that name. Happy?
Bruce happens to be my real first name, and I'm not
near as dumb as you are as to poast my real last name
in these froups.
HTH
You were also using the same fake email address as me, so you were not
just using your own name, you were trolling. You were posting racist
and offensive stuff under my name. You're a coward.
On Sat, 23 May 2026 03:52:12 -0400, Bruce <Bruce@invalid.invalid>
wrote:
You were also using the same fake email address as me, so you were notFuck off you limp wristed sissy, you think you're
just using your own name, you were trolling. You were posting racist
and offensive stuff under my name. You're a coward.
the only Bruce on the planet, and invalid.invalid
is a very common way of posting without divulging
my real email addy, you stupid rube.
Many people use it, not just you or me.
I very generously bestowed my name upon a mere rube, and I get this
attitude back? I am duly shocked. Ghe ghe.
On 2026-05-23, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Sat, 23 May 2026 03:52:12 -0400, Bruce <Bruce@invalid.invalid>
wrote:
Pierre Choderlos de Laclos wrote:
On Fri, 22 May 2026 18:16:39 -0400, Bruce <Bruce@invalid.invalid>
wrote:
He has zero ownership of the name Bruce, especially
when poasting with an invalid email addy.
And now you're the only one posting under that name. Happy?
Bruce happens to be my real first name, and I'm not
near as dumb as you are as to poast my real last name
in these froups.
HTH
You were also using the same fake email address as me, so you were not >>>> just using your own name, you were trolling. You were posting racist
and offensive stuff under my name. You're a coward.
If it's any comfort, something in my killfile intercepts his messages
but lets yours through. I'd say what I think it might be, but I don't
want to give him any ideas.
On 2026-05-23, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Sat, 23 May 2026 03:52:12 -0400, Bruce <Bruce@invalid.invalid>
wrote:
Pierre Choderlos de Laclos wrote:
On Fri, 22 May 2026 18:16:39 -0400, Bruce <Bruce@invalid.invalid>
wrote:
He has zero ownership of the name Bruce, especially
when poasting with an invalid email addy.
And now you're the only one posting under that name. Happy?
Bruce happens to be my real first name, and I'm not
near as dumb as you are as to poast my real last name
in these froups.
HTH
You were also using the same fake email address as me, so you were not >>>> just using your own name, you were trolling. You were posting racist
and offensive stuff under my name. You're a coward.
If it's any comfort, something in my killfile intercepts his messages
but lets yours through. I'd say what I think it might be, but I don't
want to give him any ideas.
Pierre Choderlos de Laclos wrote:Again and again and again:
On Sat, 23 May 2026 03:52:12 -0400, Bruce <Bruce@invalid.invalid>
wrote:
You were also using the same fake email address as me, so youFuck off you limp wristed sissy, you think you're
were not just using your own name, you were trolling. You were
posting racist and offensive stuff under my name. You're a coward.
the only Bruce on the planet, and invalid.invalid
is a very common way of posting without divulging
my real email addy, you stupid rube.
Many people use it, not just you or me.
I very generously bestowed my name upon a mere rube, and I get this attitude back? I am duly shocked. Ghe ghe.
https://piv.pivpiv.dk/
The main ingredient that gives any food a boost in flavor is *salt*.
Do you add salt to milk? To yoghurt?Again and again and again:
New Zealand's Dairy Board bought 220 million pounds (about 100,000Again and again and again:
tonnes) of this surplus US butter for around $155 million (roughly 70
cents per pound — a steep discount).
You could try counting the sheep to prove thatAgain and again and again:
On Sat, 23 May 2026 18:46:10 +1000
"Rod Speed" <rod.speed.aaa@gmail.com> wrote:
You could try counting the sheep to prove thatAgain and again and again:
I have been waiting for my fish to defrost. In the meantime, I have been looking at a Facebook page, friend of my sister.
The lady is a professional and posts her meals, (I guess as just another networking tool), to increase her client base.
Her meals are almost indistinguishable, day in day out.
She made soup out of leftover Turkey.
But there’s still 2 more days, there’s still time for her to make the crock
pot slop she made a while ago. If she has more leftovers.
Although that leftover Turkey soup looks kind crock pot-ish to me anyway.
On Sat, 23 May 2026 04:51:53 -0400, jmquown <j_mcquown@comcast.net>
wrote:
On 5/21/2026 8:55 PM, ItsJoanNotJoAnn@webtv.net wrote:
The main ingredient that gives any food a boost in flavor is *salt*.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Unsalted butter is like eating lard; no flavor. It takes so little of
salt to add flavor plus it helps it from going rancid. If the minute
amount of salt in butter is a health concern a person shouldn't even be
consuming butter.
Do you add salt to milk? To yoghurt?
On 2026-05-23, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Sat, 23 May 2026 04:51:53 -0400, jmquown <j_mcquown@comcast.net>
wrote:
On 5/21/2026 8:55 PM, ItsJoanNotJoAnn@webtv.net wrote:
The main ingredient that gives any food a boost in flavor is *salt*.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:Unsalted butter is like eating lard; no flavor. It takes so little of >>>> salt to add flavor plus it helps it from going rancid. If the minute
American butter is quite flavorful . . . . if you're eating salted >>>>>> butter.
You should give unsalted butter an honest try. Use it for a month or >>>>> two. I am sure that you will adapt to the taste and come to prefer it. >>>>
amount of salt in butter is a health concern a person shouldn't even be >>>> consuming butter.
Do you add salt to milk? To yoghurt?
I sometimes add it to yogurt. For example, if I eat it with cucumbers.
Not milk. The oatmeal is salty enough; the milk provides a bland foil
for it.
On Sat, 23 May 2026 09:04:22 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-05-23, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Sat, 23 May 2026 03:52:12 -0400, Bruce <Bruce@invalid.invalid>
wrote:
Pierre Choderlos de Laclos wrote:
On Fri, 22 May 2026 18:16:39 -0400, Bruce <Bruce@invalid.invalid>
wrote:
He has zero ownership of the name Bruce, especially
when poasting with an invalid email addy.
And now you're the only one posting under that name. Happy?
Bruce happens to be my real first name, and I'm not
near as dumb as you are as to poast my real last name
in these froups.
HTH
You were also using the same fake email address as me, so you were not >>>>> just using your own name, you were trolling. You were posting racist >>>>> and offensive stuff under my name. You're a coward.
If it's any comfort, something in my killfile intercepts his messages
but lets yours through. I'd say what I think it might be, but I don't
want to give him any ideas.
I agree. Let's keep him clueless.
Pierre Choderlos de Laclos wrote on 5/23/2026 4:17 AM:
On Sat, 23 May 2026 09:04:22 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
If it's any comfort, something in my killfile intercepts his messages
but lets yours through. I'd say what I think it might be, but I don't
want to give him any ideas.
I agree. Let's keep him clueless.
It sort of reminds me of the old days when you posted as Dave for a very >long time.
Maybe that's where he got the idea?
Or maybe he's really Officer Dave?
marika posted:
I have been waiting for my fish to defrost. In the meantime, I have been
looking at a Facebook page, friend of my sister.
The lady is a professional and posts her meals, (I guess as just another
networking tool), to increase her client base.
Her meals are almost indistinguishable, day in day out.
She made soup out of leftover Turkey.
But there’s still 2 more days, there’s still time for her to make the crock
pot slop she made a while ago. If she has more leftovers.
Although that leftover Turkey soup looks kind crock pot-ish to me anyway.
In terms of Taoism, there is a guy
known by a name that may vary. At times
it might mean Kitchen Guy. Usually however,
he's known as a butcher since he carves oxen.
https://navigatingthezhuangzi.weebly.com/cook-ding-cuts-up-an-ox.html
Maybe he was a cook or a chef.
If so, ox-tail soup may have been a tale
t'old as the hills given yin and yang.
As Teh shadows emerge 'neath a gnarly tree.
Names able to name are not always, the Name.
As if there were some recipe that is definitive once
upon a time for all of time immemorial.
Gemini says of a translation:
庖 (Páo / Pao): This character means kitchen or cookhouse.
丁 (Dīng / Ting): In this context, this character refers to
an adult male servant, worker, or common laborer.
- thanks! aye. Cheers!
it makes sense to add salt toAgain and again and again:
it.
On another note, my frogger is probably the same old troll who'sAgain and again and again:
constantly name changing here. I don't know what his current name is.
On Sat, 23 May 2026 13:12:30 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:
Pierre Choderlos de Laclos wrote on 5/23/2026 4:17 AM:
On Sat, 23 May 2026 09:04:22 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
If it's any comfort, something in my killfile intercepts his messages
but lets yours through. I'd say what I think it might be, but I don't >>>> want to give him any ideas.
I agree. Let's keep him clueless.
It sort of reminds me of the old days when you posted as Dave for a very
long time.
Maybe that's where he got the idea?
Or maybe he's really Officer Dave?
Yeah, I invented frogging. Nobody had ever frogged before I frogged
Dave after he asked for it.
On another note, my frogger is probably the same old troll who's
constantly name changing here. I don't know what his current name is.
Anyway, it's solved, although he's still sulking.
Pierre Choderlos de Laclos wrote:
On Sat, 23 May 2026 13:12:30 -0500, Hank Rogers
<Hank@nospam.invalid> wrote:
Pierre Choderlos de Laclos wrote on 5/23/2026 4:17 AM:
On Sat, 23 May 2026 09:04:22 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
If it's any comfort, something in my killfile intercepts his
messages but lets yours through. I'd say what I think it might
be, but I don't want to give him any ideas.
I agree. Let's keep him clueless.
It sort of reminds me of the old days when you posted as Dave for
a very long time.
Maybe that's where he got the idea?
Or maybe he's really Officer Dave?
Yeah, I invented frogging. Nobody had ever frogged before I frogged
Dave after he asked for it.
On another note, my frogger is probably the same old troll who's
constantly name changing here. I don't know what his current name
is. Anyway, it's solved, although he's still sulking.
Made you change your nym to a faggot French one.
GUFFAW!
Pierre Choderlos de Laclos wrote:
On Sat, 23 May 2026 13:12:30 -0500, Hank Rogers <Hank@nospam.invalid>
wrote:
Pierre Choderlos de Laclos wrote on 5/23/2026 4:17 AM:
On Sat, 23 May 2026 09:04:22 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
If it's any comfort, something in my killfile intercepts his messages >>>>> but lets yours through. I'd say what I think it might be, but I don't >>>>> want to give him any ideas.
I agree. Let's keep him clueless.
It sort of reminds me of the old days when you posted as Dave for a very >>> long time.
Maybe that's where he got the idea?
Or maybe he's really Officer Dave?
Yeah, I invented frogging. Nobody had ever frogged before I frogged
Dave after he asked for it.
On another note, my frogger is probably the same old troll who's
constantly name changing here. I don't know what his current name is.
Anyway, it's solved, although he's still sulking.
Made you change your nym to a faggot French one.
GUFFAW!
Americans liked his work enoughAgain and again and again:
In the 1950s there were earlier US surplus concerns and potential
dumping talks that worried both Australia and NZ, but nothing like the
1981 scale.
Your memory is very close it was just NZ (not Australia) that bought
the butter to block the dump.
So you ended up face down in the mud, as always
On Sat, 23 May 2026 18:46:10 +1000
"Rod Speed" <rod.speed.aaa@gmail.com> wrote:
You could try counting the sheep to prove thatAgain and again and again:
AI OverviewSnipped to shorten
When it comes to the best widely available
American butters, top ratings in culinary and consumer tests
consistently go to Vermont Creamery, Tillamook, and Organic Valley.
Pasture-Raised Butter: Made from the milk of pasture-raised cows. It
features a rich, deep-yellow hue and a robust, earthy dairy
flavor.Maple Hill Organic Grass-Fed Butter: A standout 100% grass-fed
option that boasts a rich flavor profile heavily favored by cooking and >baking enthusiasts.
https://www.tasteofbritain.com/search?type=product&q=butter
Lurpak Salted Danish Butter 8oz
$6.50
https://www.beckandbulow.com/search?type=product&options%5Bprefix%5D=last&q=butter
Grass-Fed European Style Salted Butter (1lb)
$12.99
On Sat, 23 May 2026 09:08:19 -0600, Ike Tucker <it@inva.lid> wrote:
On Sat, 23 May 2026 18:46:10 +1000
"Rod Speed" <rod.speed.aaa@gmail.com> wrote:
You could try counting the sheep to prove thatAgain and again and again:
AI Overview
When it comes to the best widely available
American butters, top ratings in culinary and consumer tests
consistently go to Vermont Creamery, Tillamook, and Organic Valley. Snipped to shorten
Pasture-Raised Butter: Made from the milk of pasture-raised cows. It >features a rich, deep-yellow hue and a robust, earthy dairy
flavor.Maple Hill Organic Grass-Fed Butter: A standout 100% grass-fed >option that boasts a rich flavor profile heavily favored by cooking
and baking enthusiasts.
https://www.tasteofbritain.com/search?type=product&q=butter
Yuro-peons are an odd lot, eh?Lurpak Salted Danish Butter 8oz
$6.50
https://www.beckandbulow.com/search?type=product&options%5Bprefix%5D=last&q=butter
Grass-Fed European Style Salted Butter (1lb)
$12.99Be careful with out going there personally liked both NZ butter and OZ butter, When in Euorope people were scared to eat it.
Americans in America I knew never put butter on there bread, SubWayTrue, and also odd.
Sandwichs doesn't either.
A habbit I took-up,This is did not know.
Love US made S&W egg Mayo though, OZ/NZ make horrible Mayo.
Rod Speed <rod.speed.aaa@gmail.com> wroteNot in Australia it didn't
Not really this happened in the 1950'sIn the 1950s there were earlier US surplus concerns and potentialSo you ended up face down in the mud, as always
dumping talks that worried both Australia and NZ, but nothing like the
1981 scale.
Your memory is very close — it was just NZ (not Australia) that bought >>> the butter to block the dump.
Americans in America I knew never put butter on there bread, SubWay
Sandwichs doesn't either.
True, and also odd.
A habbit I took-up,
Love US made S&W egg Mayo though, OZ/NZ make horrible Mayo.
This is did not know.
We have a legacy brand now taking mayo share in the US:
"Dukes Mayonnaise is widely revered for its
thick, creamy texture and distinct, tangy "twang" caused by a
high-acid, sugar-free recipe featuring apple cider vinegar and extra
egg yolks. It is consistently rated as a top-tier, Southern-staple
condiment, often praised for its superior richness over competitors
like Hellmanns
Key Taste Test FindingsFlavor Profile: The defining characteristic is a >savory, "citrusy" brightness from cider vinegar, with no sugar
added.Texture: It is described as incredibly creamy, thick, and rich,
making it ideal for holding up in potato salad or on
sandwiches."Twang": The distinct tangy kick is frequently cited as the
reason for its cult-like following.Vs. Competitors: While Hellmann's is >sometimes considered to have a slightly brighter, saltier flavor,
Duke's wins on texture and a more robust, less sweet, and acidic >profile.Ingredients: The use of only egg yolks rather than whole eggs >contributes to its rich, velvety mouthfeel.VerdictDukes is highly >recommended for those who prefer a savory, tangy, and thick mayonnaise.
It is a premier choice for sandwiches, salads, and cooking."
Looks like we get some things righter than other nations do.
Looks like we get some things righter than other nations do.
On 2026-05-23, Pierre Choderlos de Laclos <bruce@invalid.invalid> wrote:
On Sat, 23 May 2026 04:51:53 -0400, jmquown <j_mcquown@comcast.net>
wrote:
On 5/21/2026 8:55 PM, ItsJoanNotJoAnn@webtv.net wrote:
The main ingredient that gives any food a boost in flavor is *salt*.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:Unsalted butter is like eating lard; no flavor. It takes so little of >>>> salt to add flavor plus it helps it from going rancid. If the minute
American butter is quite flavorful . . . . if you're eating salted >>>>>> butter.
You should give unsalted butter an honest try. Use it for a month or >>>>> two. I am sure that you will adapt to the taste and come to prefer it. >>>>
amount of salt in butter is a health concern a person shouldn't even be >>>> consuming butter.
Do you add salt to milk? To yoghurt?
I sometimes add it to yogurt. For example, if I eat it with cucumbers.
Not milk. The oatmeal is salty enough; the milk provides a bland foil
for it.
The main ingredient that gives any food a boost in flavor is *salt*.
The main ingredient that gives any food a boost in flavor is *salt*.
marika posted:
I have been waiting for my fish to defrost. ...
In terms of Taoism, ...
As Teh shadows emerge 'neath a gnarly tree. ...
On Sat, 23 May 2026 15:44:44 -0600, Ike Tucker <it@inva.lid> wrote:+1
Americans in America I knew never put butter on there bread, SubWay
Sandwichs doesn't either.
True, and also odd.
A habbit I took-up,
Love US made S&W egg Mayo though, OZ/NZ make horrible Mayo.
This is did not know.
We have a legacy brand now taking mayo share in the US:
"Duke’s Mayonnaise is widely revered for its
thick, creamy texture and distinct, tangy "twang" caused by a
high-acid, sugar-free recipe featuring apple cider vinegar and extra
egg yolks. It is consistently rated as a top-tier, Southern-staple >condiment, often praised for its superior richness over competitors
like Hellmann’s
Key Taste Test FindingsFlavor Profile: The defining characteristic
is a savory, "citrusy" brightness from cider vinegar, with no sugar >added.Texture: It is described as incredibly creamy, thick, and rich, >making it ideal for holding up in potato salad or on
sandwiches."Twang": The distinct tangy kick is frequently cited as
the reason for its cult-like following.Vs. Competitors: While
Hellmann's is sometimes considered to have a slightly brighter,
saltier flavor, Duke's wins on texture and a more robust, less
sweet, and acidic profile.Ingredients: The use of only egg yolks
rather than whole eggs contributes to its rich, velvety >mouthfeel.VerdictDuke’s is highly recommended for those who prefer a >savory, tangy, and thick mayonnaise. It is a premier choice for
sandwiches, salads, and cooking."
Looks like we get some things righter than other nations do."Duke’s Mayonnaise not yet seen here?
As for
Looks like we get some things righter than other nations do.The best thing you got in 2020 was Donald Trump
Our Lobbyist driven media hate him
Most in Australia have TDS and eat margerine with breadLol, that's unfortunate, health-wise...
--Now about that moon of ours...the one that the Essenes and Dogon report
Petzl
What perfect set of circumstances placed our Sun a
Celestial ball of fire at just the correct distance
from our little blue planet for life to evolve?
All simply coincidence?
The very fact we exist is nothing but the result of a
complex yet inevitable string of chemical accidents
and biological mutations?
There is no Grand meaning? There is no purpose?
If gravity was slightly more powerful
the universe would collapse into a bowl!
If gravity was less powerful the universe would fly apart,
there would be no stars no planets!
Gravity is precisely as strong as it needs to be!
If the ratio of the electromagnetic force to the
strong force wasn't 1% life wouldn't exist!
mouthfeel.VerdictDukes is highly recommended for those who prefer a"Dukes Mayonnaise not yet seen here?
savory, tangy, and thick mayonnaise. It is a premier choice for
sandwiches, salads, and cooking."
Looks like we get some things righter than other nations do.
As for
Looks like we get some things righter than other nations do.The best thing you got in 2020 was Donald Trump
Our Lobbyist driven media hate him
+1
Most in Australia have TDS and eat margerine with bread
Lol, that's unfortunate, health-wise...
--
Petzl
What perfect set of circumstances placed our Sun a
Celestial ball of fire at just the correct distance
from our little blue planet for life to evolve?
All simply coincidence?
The very fact we exist is nothing but the result of a
complex yet inevitable string of chemical accidents
and biological mutations?
There is no Grand meaning? There is no purpose?
If gravity was slightly more powerful
the universe would collapse into a bowl!
If gravity was less powerful the universe would fly apart,
there would be no stars no planets!
Gravity is precisely as strong as it needs to be!
If the ratio of the electromagnetic force to the
strong force wasn't 1% life wouldn't exist!
Now about that moon of ours...the one that the Essenes and Dogon report
did not exist way back when...
https://www.rd.com/list/moon-mysteries/
https://www.planetary.org/articles/an-exquisite-cosmic-coincidence
On 5/21/2026 8:55 PM, ItsJoanNotJoAnn@webtv.net wrote:
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-05-21 3:58 p.m., ItsJoanNotJoAnn@webtv.net wrote:
American butter is quite flavorful . . . . if you're eating salted
butter.
You should give unsalted butter an honest try. Use it for a month or
two. I am sure that you will adapt to the taste and come to prefer it.
Unsalted butter is like eating lard; no flavor. It takes so little of
salt to add flavor plus it helps it from going rancid. If the minute amount of salt in butter is a health concern a person shouldn't even be consuming butter.
~
The main ingredient that gives any food a boost in flavor is *salt*.
Don't believe in Multiculturalism, America and Australia need to go
back and enforce our Christian values Monoculture.
Both constitutions were written under the "originalism" belief that
Religion only applied to denominations of Christianity.
A problem that exposes importing Multicultural imigrants is a import
of their wars, hates, tactics, is not allowed to be looked at!
The only "problem" looked at is Australia's Christian Monoculture
being looked at and is being stamped out!
I do believe in intelligent creation
Petzl <petzlx@gmail.com> wrote
I do believe in intelligent creation
More fool you
DNA proves we evolved from pond slime
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