Do you eat west coast butter or east coast butter?

#30

We don’t have these things. But we have quark everywhere so I am content enough…

(Michael - When reality fails to meet expectations, the problem is not reality.) #31

You don’t have cream cheese in Hungary! Despite the carbs (this 250 gram block contains 8.25 grams of total carbs), I consider cream cheese one of the best dairy ‘inventions’ of the modern era. In fact, I can’t imagine life without cream cheese!

PS: Philly cream cheese contains 2x the carbs of Walmart’s GV. That is, a 250 gram block contains 17 grams of carbs. Thus, it’s a looser in my estimation. I can eat a 250 gram block of GV cream cheese every day and still consume sub-10 grams of total carbs.

(Stickin' with mammoth) #32

If you’re talking Kraft’s Original Philadelphia Cream Cheese, it’s less than 8 grams of carbs per 8 ounces, according to the label.

(Stickin' with mammoth) #33

Warning: Plenty of cream cheese was harmed in the making of this film.

PS: That pic really should be on your driver’s license.

(Michael - When reality fails to meet expectations, the problem is not reality.) #34

Thanks, I’m going to recheck the label. I hope I’m wrong because Walmart runs out of GV before Philly and I’m left ‘cream cheeseless’ more often than I’d like! :+1:

(Stickin' with mammoth) #35

Have ya’ll tried my dangerous cream cheese recipe?

***DO NOT attempt if you are prone to any kind of cephalic response because this one will put you in rehab faster than an OA member at an Alabama barbecue.

(Stickin' with mammoth) #36

I’ve noticed this, too. My generic Winco brand has been MIA from the shelves for weeks and I’ve been forced to buy Kraft against the express wishes of my church, Our Lady of Perpetual Frugality.

Apparently, we are all low on schmear as a result of a cyberattack. The horror!

image
image.jpg3617×1807 765 KB

(Bacon is a many-splendoured thing) #37

In the U.S., they sell butter in packs of 1 lb. weight, which is 454.54 g. As mentioned above, the pound is usually broken up into four 4-ounce (113.6 g) sticks, but sometimes you can find it in a solid block.

(Bacon is a many-splendoured thing) #38

Yes, if you keep it in the refrigerator (we Americans are conditioned—like Pavlov’s dogs—to refrigerate everything).

(Michael - When reality fails to meet expectations, the problem is not reality.) #39

Oh come on! Generally speaking, refrigeration is not a bad thing. Well, OK, if you don’t have one…

#40

As I wrote, we have Phyladelphia and mascarpone. That’s all what I can think if I hear about cream cheese. It’s possible there is something else but I don’t know about it and I actually searched for it in super- and hypermarkets. I even found cottage cheese and tried it twice (first I dislike it, the second time I loved it but dairy is like this, brand matters. it’s a very nice creamy/crumbly quark).

I like dairy but it’s best for me to keep it at a minimum and use them when a dish calls for them (or as a tiny dessert). I am in love with sour cream (I am choosy though, not just any brand works but there are many nice and sour enough) and it even has a long shelf life so it’s very convenient to use that (and all tiny village shops have it so it’s easy to replace it anyway. we must buy our normal, half-hard cheese in the city or a bigger town once a month, just like almost all food we eat. except the eggs, thankfully. it wouldn’t be fun to go into the city and buy 300+ eggs especially among all the other food and some other items we will use in the next month. It’s good I eat dense and mostly simple things).

It doesn’t surprise me since I heard about milk coming in gallons there :smiley: We have 1 liter milk boxes (I remember some bigger but not gallon sized and they are rare anyway. 1 liter is extremely common).
And 180-500ml cream boxes, the bags (less UHT flavor so I go for them) are always 250ml and 200ml boxes are the most common, by far. And it’s a tiny problem as I must be very creative to use up it before it spoils. I need the sweet tooth of my SO and freezable recipes for it. Even when I put it into 10 coffees a day, it was a bit too much for me.
800-850g sour cream (it’s the biggest here) rarely poses any problem but we don’t buy that in my “let’s try no dairy” phases. It’s the 330g or 450g ones then, never the tiny cup (180g? I can’t follow these always shrinking packages. maybe 145g. whatever, we never buy that).

Quark is 250g or 450-500g. That’s okay. Proper cheeses are occasionally big though and not just 100-200g. 1kg and even bigger is possible and not extremely rare. But not common. And the stupid little town shop doesn’t have ANY cheese. Just those sliced or not but not full and proper cheese things I wouldn’t touch. (Maybe they have some crappy Trappista in the meat and processed stuff counter, Hungary was always big on making bad cheap ones, I hated them as a kid already and Mom only bought that despite not being poor. she spent a lot of money on food but buying proper cheese? maybe there wasn’t a proper variety back then? I don’t remember.)
What grocery stores don’t have proper block cheese?! This one, apparently. Not like you could buy fresh pork there despite it having a meat counter but there are 2 butchers nearby so that’s okay. But no cheese unless I go to a bigger town…?

Well it’s normal for cheese… Eggs, on the other hand… Well those don’t fit into my fridge (I need a fridge WAY taller than me. I need the biggest one that comes with a single door, actually) and they are fine in their cupboard anyway. Thankfully. I really couldn’t put them elsewhere.

(Bacon is a many-splendoured thing) #41

Yeah, but ketchup and barbecue sauce? Maple syrup? Coffee? Nuts?

(Bacon is a many-splendoured thing) #42

Eggs, if washed (as they generally are in the U.S. and Canada) must be refrigerated. But unwashed eggs should not be refrigerated.

(Michael - When reality fails to meet expectations, the problem is not reality.) #43

I keep cheese(s), eggs and sliced roast beef in my little fridge. Additionally, I keep my GV frozen meat patties in the main freezer (which is not my little personal fridge). During winter, the balcony also helps with refrigeration. My coffee concentrate, for example, is currently on the balcony; but when the weather starts to warm, I’ll have to find room in my little fridge for it.

(Jane) #44

I have never stored my butter in the fridge, except the extra until my butter dish is empty. My butter dish sits on the counter.

(Robin) #45

Same

#46

I must keep my butter in the fridge as it would spoil otherwise. It spoils very easily so I only use, like, 30-50g butter in the butter dish (unless I know we will eat it up as it’s our buttered bread eating phase).

I never refrigerate eggs, no matter what as I can’t and it worked this far, sometimes I wonder about that but it’s not like I can change that or I am not a huge antihipochonder, I am totally that (I basically only am afraid - not, actually but I would be if they would get near to me - of rabies and bubonic plague and the like, I don’t imagine my immune system could fight that. oh and fresh raw meat, nope, I cook the hell out of my meat too. raw eggs, on the other hand are fine and dandy to me, it’s not like I could avoid that without a huge loss of joy anyway. raw eggs can’t be replaced with anything).

(Laurie) #47

I’ve lived with, or near, many different pests and wild animals. So I keep almost everything in the fridge unless it’s in a can.

Before I started refrigerating everything, I tried leaving butter in the cupboard at room temperature. After a few days it developed a sour “cheesy” taste. So no more of that.

I can’t eat cream cheese because of the carob bean gum or other gums. The only readily available (fake) “mascarpone” is full of similar additives. But when I can find real mascarpone, oh it’s heavenly.

#48

my Kerrygold price went thru the roof here. I go thru tons of butter, I have to buy cheapy store brand. But it is enjoyable for sure on Kerry when I bought it but not enough to pay the price for me at this point, I gotta put the money I save on butter to buy my darn beef that has inflated in price now LOL

(KCKO, KCFO) #49

It went up here too, but I have found I can use a mix of avocado oil and a small bit of butter for most dishes. Some you have to have just butter. If I still ate toast, I probably couldn’t afford it, but keto WOE took care of that issue.

I get mine at Costco so not as expensive as at the grocery store. I will happily cut back on other things to continue getting Kerrygold. Worth every penny, IMHO.