A little pat of butter and you're eating large!
Graham crackers
I don’t know if this is a phenomenon specific to my weird palate, but the combination of graham crackers and butter taste faintly of strawberries. Maybe it’s because something rich and creamy on top of that particular cracker reminds me of cheesecake, but it definitely reads as “dessert” (a simple, two-ingredient, no-bake, even-a-toddler-could-prepare-this kind of dessert). It’s sweet, crunchy, rich, and creamy, and what more could you want in a single bite?
Hard-boiled eggs
Yes, we have written about the buttered hard-boiled egg before, but I’m going to mention it again, just in case some of you out there have not availed yourself of its magic. Like the previous two recommendations, a buttered hard-boiled egg tastes more complex and complete than it has any right. A.A. Newton attributes it to butter’s ability to transform even the most humble and mundane foods:
After some thought (haters will say too much), I’ve decided that the magic lies in butter’s ability to upgrade a breakfast of convenience. Boiled eggs start to feel pretty ho-hum after a while, especially if you eat them most mornings—but even the smallest knob of butter is completely transformative. Suddenly, my go-to protein-rich breakfast has become a treat; something I actively look forward to.
Basically, butter makes everything better, but the above three foods are stellar examples of just how powerful it is. (It’s also really good on saltines and matzoh, but you probably already knew that.)
I’d rather be dipping lobster tail in butter.
I eat a lot of butter, but not any of the things this article said I should be bettering. I think I will try buttering graham crackers and hard cooked eggs.
I use two kinds of butter: unsalted store brand (or whatever’s on sale) and Kerrygold for spreading on toasted . Kerrygold is not cheap but it’s delicious. There is less water in it then any butter that comes from the US.
I liked butter on saltines too, when I was a kid. I also liked miracle whip sandwiches.
Puhleeze! I was in the UK, ordered a tuna fish sandwich, and they buttered the bread. Disgusting.
Well that’s spooky. I bought some real butter for the first time in years today and have a dozen hard boiled eggs cooling.
Also, bacon grease on hard-boiled eggs.
Fresh radishes is an unusual thing to dip into butter. Make a nice herb or smoked paprika compound butter, serve as a fancy crudites plate. Classy, different, tastes good.
Potato chips is just nasty. Fat on fat with no sense of effort or technique, it’s like speedballing cholesterol. I’m not saying I wouldn’t try it, but I sure wouldn’t brag to the world about how good it was.
Kerrygold in the plastic tub is the only butter I use...just about to have a couple of chip butties with corn beef hash out of the can (low sodium for my health) and three fried eggs to dip a butty in...
Chip butty... https://www.food.com/recipe/chip-butty-471047
A little pat of butter and you're eating large!
I don’t find that Kerrygold Irish butter to taste any better than regular American produced kind. Just my opinion.
Is it still true that “Everything’s Better, With Blue Bonnet On It?”
Put some butter on a Butterhorn pastry or a cinnamon roll and you will not regret it.
Who knew we needed to be told how to use butter?
Well thanks for dredging up memories of Last Tango in Paris for me.
What, nobody has said Melted Butter on Chex Cereal?
We put a bit of butter in our deviled eggs...so creamy and delicious. Found a recipe using butter a year or so ago and will never go back. Ashame it took me so long to find that out.
Try it on an apple slice. Yummy!