Cabot salted. Cabot is regional for me, and I’d rather the dollars I spend stay local to regional.
There will never be fake “buttery tasting spread” products in this household.
There is nothing like some fresh crunchy banquette and some Kerrygold real butter.
Maybe not something you should eat all day every day but real butter is a joy to eat and Kerrygold is up there with the best.
Another vote for accepting no substitute, artificial ‘butta’ is linked to Alzheimer’s.
Yeah, I was wondering about healthfulness too, so that’s good to know.
I buy Amish butter from an Amish store I pass whenever I’m traveling from Dallas to Oklahoma.
Yes, Brummel & Brown. There is no substitute. The rest is for savages.
I am going to try the olive oil and salt, though.
I’m perfectly happy with Imperial margarine for the very rare spread on toast and it lasts as long as I need it. If I’m baking any generic unsalted will do. I don’t like butter on toast. I grew up on margarine so I guess it’s just a habit. It just tastes greasy with no flavor. Imperial has a nice mild flavor.