Text 16365, 89 rader
Skriven 2008-11-13 07:46:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Butter
==================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> If you read the ingerdients list (something I am in the habit
 DD> of doing) you will usually find "natural and artificial colouring"
 DD> listed down toward the end. Ot possibly annato seed - which is
 DD> yellow colouring.

 DS> You know what?  I _do_ read labels.  And on the brands of butter
 DS> I buy - which includes butter by some pretty huge companies, like
 DS> Land O Lakes - there is never _anything_ about added colors
 DS> of any kind.

 DS> Kirkland (Costco's house brand) - Cream, Salt
 DS> Land O Lakes - Sweet cream, Salt
 DS> Breakstone - Cream, Salt
 DS> Country Maid (a cheap-ass butter I pick up locally) - Cream, Salt
 DS> Cabot - Cream (Milk), Salt
 DS> Garelick Farms - Cream, Salt, Milk

 DS> You probably can't find Garelick Farms butter where you are - pretty
 DS> sure they don't distribute outside of Southern New England, NY, and
 DS> NJ - but I bet you can see for yourself on the national brands like
 DS> Land O Lakes and Breakstone.

OTOH, Prairie Farms says "may have" natural or artificial colouring added. 

Colouring butter has been going on for a looooooong time. As witness this
article from 1857 ... http://tinyurl.com/colorbutter

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Curd Trifle With Fresh Berries
 Categories: Desserts, Citrus, Fruits, Cake
      Yield: 6 servings
 
      6 lg Egg yolks
      1 c  Sugar
      4    Lemons; zested and juiced
    1/2 c  Unsalted butter; in chunks
      1 pt Fresh strawberries; stemmed,
           - halved
      1 pt Fresh blueberries
      1 pt Fresh blackberries
      2 c  Sweetened whipped cream
      1    Prepared lemon pound cake;
           - sliced
    1/4 c  Lemoncello or Grand Marnier
           - liqueur (opt)
           Fresh mint leaves; garnish
 
  Recipe courtesy Tyler Florence
   
  To make the lemon curd: Bring a pot of water to a simmer
  over medium-low heat. Combine the egg yolks, sugar, lemon
  juice, and zest in a metal or glass heat-resistant bowl
  and whisk until smooth. Set the bowl over the simmering
  water, without letting the bottom touch, and continue to
  whisk. Keep working-out that arm and whisk it vigorously
  for a good 10 minutes, until the curd has doubled in volume
  and is very thick and yellow. Don't let it boil. Remove the
  bowl from heat and whisk in the butter, a couple of chunks
  at a time, until melted. Refrigerate until the custard is
  cold and firm.
  
  To build the trifle: put the berries in a mixing bowl and
  toss them together so they are evenly distributed. Fold the
  whipped cream into the chilled lemon curd to lighten it up
  into a mousse. Line a glass trifle bowl with pieces of pound
  cake to fit. Drizzle or brush the cake with the Lemoncello,
  spoon a layer of the lemon curd over the cake, and then a
  layer of mixed berries. Repeat the layers until the ingredients
  are used up, the last layer looks best if it's the berries.
  
  Chill before serving. Garnish with fresh mint.
  
  Yield: 6 servings
  
  Episode#: FO1D18
  Copyright © 2006 Television Food Network, G.P
  
  Meal Master Format by Dave Drum - 11 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All animals are equal but some animals are more equal than others."
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)