SC - English butter?

[weymouth at iceweasel.org]

Hi Leanna

I think that the butter you are referring to is most likely lower in 
water content than American butter.  This makes them tastier and 
better for use in pastry dough.  Lower moisture in butter used in 
croissant, puff pastry and shortbread dough will result in a lighter, 
flakier product. Unfortunately what you found was salted, which I 
don't recommend using for any of the aformentioned treats.

British dairy products, both the ones I've used in England (double 
and triple creams, they reduce in a matter of seconds) and the 
imports that I get from a local British import shop are incredible.
It's too bad sometimes that Americans are so fat phobic (and this 
coming out of a cardiology nurse).

Aemilia

The best breakfast in the world---a bowl of Kellog's "Frosties" with 
very cold British whole, unhomogenised milk.  Then you walk 10+ miles 
a day around London to work it off.
>      All, last night at my local grocery, I saw a package of English 
>      Butter.  According to the package it tastes and cooks better than 
>      "regular" butter.  I read the label, but saw no difference in 
>      ingredients; cream, salt & something else I can't remember now.  As it 
>      was more expensive than the brand I usually use, I wonder if I was 
>      "taken" by label advertising.
>      
>      Has anyone else tried this butter?  How does it compare to any other 
>      brand of butter in use and taste?  I don't recall this brand being 
>      mentioned in earlier butter threads.  
>      
>      Thanks, Leanna of Sparrowhaven
>      Mooneschadowe, Ansteorra
>      being Stillwater, OK
> 
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