Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
This is an American problem, but I discovered Amish butter a while back and haven’t looked back.
It has a slightly higher fat content closer to European butter (85% vs 80% for the regular store stuff), so everything you make tastes better. Eggs, cookies, steak, potatoes- it improves them all. I can get it fairly easy from a local co-op and it’s the same price as regular butter, but that depends on where you are in the country.
I lived in Lancaster / Lebanon, the heart of Amish country, for over 30 years and have never heard of “Amish butter”.
This stuff? Comes in 1 lb or 2 lbs logs? Maybe a different brand or packaging?
Idk what you call it but I’ve seen it at Acme now.
Interesting. I’ve never seen that before. I’ll have to keep an eye out for it.
I suppose there they just call it “butter.”
Only one way to find out. If there are any Amish in this thread please respond and share your experiences
😆