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.
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
😆