With a pissed off iliopsoas keeping me from engaging in my newest hobby, running, I had to find other ways to make my final week of unemployment stimulating.
The alternative was to load up on butter. About $40 worth.
As a hobby baker specializing in cookies and a former Fraser Valley girl, Fraser Valley Creamery or Naturel were my go-to brands. I never noticed a significant difference between the two and naturally assumed they were superior to the cheaper alternatives. Recently, I’ve started shopping at grocery stores that aren’t lorded over by Jim Pattison or Galen Weston, and by doing so, I’ve found myself baffled by the butter options available. Organic. Grass fed. New Zealand style. Hand vs machine churned. Cultured butter. Medieval bog butter. “Great Value”.
…and goat butter. If you’re a fan of BotW or TotK and are wondering what dish five sticks of butter makes, it’s dubious food. Disappointing, but not surprising.
Anyway, Google insists that the Irish brand Kerrygold is the ultimate butter, but it doesn’t seem to be available in Canada. Likely due to the lobbying efforts the Canadian dairy cartel. Besides, all these review sites are crammed with ads, and I’m wary of heavily monetized sources.
Like a true radical, I set out to become the internet’s most trustworthy source on Canadian butter. Nobody paid me to do this: I did it out of love for baking, and for feeding my pals the most delicious baked goods I can possibly make.
Continue reading “Butter Showdown.”
squaremeat.com 