Dis or Dat?
Dis or Dat?
Out of context: Reply #247
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- Nairn0
Dis
or, Dat
- Always dat.Continuity
- Please to be noting 'slightly' salted - not that evil continental 'SALTY AS FUCK' butter.Nairn
- I guess I could've included that alongside as ‘D'other thing’Nairn
- haha, I thought you'd chime in - I seem to recall you going off on one about Salted Butter, hence my posting :)Nairn
- Salted butter of any description is an abomination. Euurgh.Continuity
- DIE!
DIS!
DIE!
DIS!Nairn - Top packaging looks like medicine and the bottom looks like soap?scarabin
- I like you, Scarabin, so I'm not going to get angry - but this butter's been a staple for most of my decades. 'Tis beloved.
Fucking wily Danes.Nairn - datmoldero
- both look like dove soap. i can add salt, so why did you? #landolakesimbecile
- to get a general but gentle saltiness you'd have to grind the shit out of the salt and and apply it in numerous soft dusty layers, as you recombine.Nairn
- I'm beginning to see that I couldn't trust a lot of you in a life or death situation.Nairn
- They look like cigarette packs.i_monk
- DAT. Whatever butter brand I buy, its always unsalted.Akagiyama
- De udder. Cultured butter please.MrT
- Dis is for bread and toast. Dat is for cooking and baking.shapesalad
- lol @ life or death situation hinging on salted or unsalted butter. wondering why i would need such delicately treated butter. you make it sound very appealingimbecile
- in ireland the colour psychology of butter packaging is gold = salted, silver = unsalted so lurpak is understandably shunned... but logic prevails: DISkingsteven
- Looks like cheap old beer 12 pack.monospaced
- also, it's not really a fair comparison - our butter is just cream and 2% salt. american butter only has to be 80% fat and has other additives to make it tastekingsteven
- and look smoother (even yellow food colouring ffs) where our REAL butter has more of a natural tang thats offset by the salt.kingsteven
- i worked for a big irish dairy as a summer job in my teens and they would brag about how their standards were many times above what was expected by regulationkingsteven
- in europe, but american dairy is banned in europe for not meeting the regulations so they're pretty much drinking pints of udder pusskingsteven
- That is total bullshit. Butter you buy in America is real. We also have fake shit but we also have all the real stuff ffs. We are also dairy masters here. Jesusmonospaced
- You can also get that colored 80% crap in Europe. Truth.monospaced
- no monospaced, there is only one butter, American Butter. It is delicious. rendered from the fat of its own customers.imbecile
- Dis for bread. Dat for cooking.jagara
- im taking the piss obviously but folks are very passionate about butter here - it's tradition. our butter is a flavour synonymous with coronary diseasekingsteven
- and our people didn't die for nothing and in the butter war, europe won. we didn't have the same mass industrialisation of dairy driven by population growthkingsteven
- in the early 20th century that led to farms in the US providing dairies with milk almost clinically 80% fat, and pasteurisation standards focused on smoothnesskingsteven
- of flavour. we have a tradition of flavour and that tradition is slightly tangy, ~85% fat and salted. Death to all false butters!kingsteven
- Jagara nailed it.islandbridge
- never baked anything that wasn't improved by salted butter, almost everything requires additional salt anyway.kingsteven
- Well, now, who knew a butter DIS OR DAT would get so many ... passionate side notes!Continuity
- I’m sure Jagara means cooking as in frying stuff on pan, not baking. Salted butter on pan spouts everywhere.islandbridge
- That is what jagara means.jagara
- it's funny some of the very specific terms foreign languages have.Nairn
- pfft I use salted butter for everything except baking and it's great. i'm no chef boyardee, but I do alright.sarahfailin