This is an afternoon snack. I had plain yogurt and granola for breakfast but didnāt think it warranted a picture. You all know what that looks like. Yeah, I hear you saying, I know what a fucking Thomasā English muffin looks like too, dude. Even one with butter on it. WTF?!
What Iām really interested in is to know if you are a hard or soft butter person? Does your butter live in the weird little warm box in the big cold box in your kitchen or does your butter live perhaps on the countertop or in a cabinet?
I prefer butter thatās cold and hard (much like my heart but for different reasons). It slices thinner, and I like to have at least most of the entire surface area of whatever Iām buttering to be literally covered. I donāt, however, like being wasteful, so I have to work quickly. I have an ideal slice in mind which I have never and will never achieve. One of the ways to tell if a hand wood plane is sharp is to take a nice thin shaving and see if you can read through it. Other woodworkers will tell you this is a real thing. Iāve been able to read through plenty of plane shavings, but never a butter shaving!
I believe most people, not just here, are soft butter people. What about you?
Got that right! I have my grandmotherās cast iron pan they used to call a " casserole"ā¦only about 3" deep, oval with 2 handlesā¦from 1950āsā¦and SOMEWHERE is my cornbread panā¦ I WANT a decent skillet and Dutch Oven-- and they are EXPENSIVE!
Bothā depends on what it is onā¦ some items need a thin layer or hard cold butterā¦others need a schmearā¦ and OTHERS (toast and english muffins) I totally melt it an dip them to coatā¦ ESPECIALLY if adding Jam or peanut/cashew/sunflower butter!
Used to be that, beef tongue and heart were āgarbage itemsā you could get on the cheap at the butcherā¦nowā¦ tongue is more expensive than steak and you canāt get hearts at allā¦
When they get tongue here- lucky to get one for under $30
IMO- one of the BEST cuts IF you know how to prepare it- same with heart.
I was drinking with my rancher last night and he asked me if I wanted some beef and I told him that Iāll take the beef cheeks, heart, tongue and the tail(ox tails). He said done deal, he gives them to my for freeā¦I put a beef heart in the crock pot for a few hrs. then I slice it and then grill it, delish folks.
As a general rule I keep the stick of butter in use in the fridge (and the rest of the carton in the freezer until needed). I do sometimes enjoy butter thatās sat out and softened, but I find butter that sits out all the time kinda gross. My mother leaves hers out in a butter dish with a cover, blech.
Lamb shank in broth with a vegetable medley, shirin polo (rice with a mixture of slivered almonds, pistachio nuts, orange marmalade, raisins, and saffron) with a koobideh (charbroiled seasoned ground beef) skewer. I love it all!
