Friday, November 12, 2010

Butter is the latest 'it' condiment, Julia Child was right all along

Posted By on Fri, Nov 12, 2010 at 11:00 AM

click to enlarge A whole stick of butter? I'm not even angry.
  • A whole stick of butter? I'm not even angry.

Butter apparently does make everything better.

The Wall Street Journal contends that mountains of high-end butter are the latest dining craze in Asia. Butter, particularly small batches of artisan butter, are being touted by three-star Michelin restaurants as a delicacy that trumps the bread with which it is served.


At Robuchon a Galera in Macau, the butter is served from a 19-inch tower that combines mounds of salted and unsalted butter. Two silver spoons dipped in hot water are used by a server to loosely scoop spirals for diners in a tableside ceremony.

Copious amounts of butter is the secret to the success of many restaurants. The buttered bun of Culver's signature butter burgers. The refined sea salt butter at Webster House. The fat pat of butter resting on a sizzling steak from Ruth's Chris Steak House. The puckery lemon butter chicken at Carmen's Cafe. The chunky pecan butter served with the french toast at The Blue Bird Bistro.

The excitement over butter means we're just one step closer to realizing everyone's dream of sitting down for a meal with a butter sculpture from the state fair and not getting up until that butter race car has been devoured.

[Image via Flickr: Robert S. Donovan]

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