Posted on December 21st, 2007 by iamnotachef
We had one of those "oh damn, what the hell are we going to eat tonight?" evenings. Actually, it worked out surprisingly well, but it wasn't without a few bumps in the culinary road. The highlight was the incredible French butter. We Americans, until recently, have been used to butter being either palatable, or rancid. The French, until recently, have had slightly higher expectations. We are catching up, but some of that progress can be credited to imported butter, mainly from France (if you knew me , you would appreciate the pain that praising anything French causes me). Isigny Ste Mére Beurre D'Isigny Extra-Fin butter is just...spectacular. It tastes of nothing but butter! Amazing stuff. The texture, the flavor, it's all perfect. When I look at an eight-ounce log of butter and think, "I hope my wife doesn't like it, because I want to finish it tonight," I know I'm in trouble. Luckily the bread (Whole Foods baguette) wasn't great, or my cardiologist would have gotten a call this evening. The cheese was good too, and the sautéed chicken breast in my famous barbecue rub was good, but the rub had too much cumin, so it wasn't great. Blah, blah blah. The butter was the star of the show. The beer? A Belgian blond that was a bit too sweet, but still drinkable. But the butter! Wow. And making butter seems moronically simple. Churn cream. Package. Sell. I guess they massage the cows, or let them stay up late and talk with their friends. Who knows, but whatever the frogs are doing, it works.
Filed under: Food