FlytrapCare Carnivorous Plant Forums

I've always wondered what the deal was with Irish butter. Thank you for elucidating that for me.

HisImperialMajesty wrote:That's because European standards are 82% butterfat minimum, where it's only 80% minimum here. Plus the fact that European cows are more free range/grass fed than US cows, that makes that extra 2% really stand out.

Not only is he imperial in his majesty, he is magnanimous in the proffering of his culinary sagacity to us lowly plebeians!

Ok, ya'll gone on to another language...from my understanding margarine is what you use to fry tofu bacon in...but should some of these other words be used around kids?...or even nannies as for as that goes? Real heavy butter makes most anything better. Reminds me of a big bite of goat cheese I had going down a river in France(?), maybe Austria(?), seems like a hundred years ago! It didn't help matters that every time you passed beneath a bridge (there were 30+ of them!) by tradition you had to make a toast and the "slice of cheese cake" appeared at my table at the end of the ride. Everybody else at the table seemed to enjoy my antics when I took a giant bite and realized it wasn't cheese cake. ...kinda reminded me, texture-and-sticky-wise, of silicone caulking.