its just an ancient tribal instinct. oh, you're from the squirrel bones tribe? pssh, your berry bushes are shit. rat skull tribe have best berry bushes, and we have stream. squirrel bones tribe have no stream and bad berry bushes

This is about butter, not nations. The nations are merely places in which the butter resides.

I choose to believe it's their mutual hatred of England that makes their butter taste good.

I shall be adopting "like triffids" into my everyday vernacular from now on.

In average American food is terrible.

That doesn't mean there isn't great American food, it just means that the stuff that's sold the most is horridly heavily processed, thoroughly artificial and/or intensively farmed/raised crap.

It's not a lack of knowledge or capable people in that domain, it's that the system pushes cheap crap that whilst it own't kill you outright it will shorten your Life Expectation by almost two decades compared to most Europeans.

Yeah, when people discuss american food they automatically think of off-the-shelf walmart stuff, mcdonalds, etc. When there are tons of artisanal food producers here, like a lot of them.

You don't think it's gonna make a difference, but once you eat a stick of it, you'll know.

I definitely recommend going to the Butter Museum in Cork which is essentially a Kerrygold museum.

Funny enough, I also grew up on super processed chocolate, and I thought I just didn't like chocolate that much, until I got some real chocolate when I was a teen.

God, Hershey's tastes like pain and sadness.

Chocolate is a big one.

I'm talking specifically big brands, not chocolatiers, but something like Hershey's is absurd.

American chocolate is way too crumbly and oil-without-flavor with some weird mustiness; pretty much every country has better chocolate than the US.

American to international chocolate is like ketchup on a tortilla compared to a gourmet pizza.

The difference isn't even really noticeable in most dishes.

If you are doing something where butter is a main component you can use it to finish off your dish for some extra texture mostly. It's just more creamy out of the box.

For anything pan fried or where "tasting butter" is a component the vast majority of folks couldn't pass a blind taste test reliably at all.

Also, regular dark chocolate is garbage and more of this smugness. If you want 98% dark chocolate bitter shit, fine. But don't let smug redditors and lemmy lounge lizards bully you into liking sweet chocolate. Same with American beer, we have some of the worlds best. It's all gatekeeping smugness.

I went to a house party once that was a lot of different nationalities of Europeans. Two French guys got increasingly drunk and belligerent about the aesthetic quality of French churches versus Irish churches. To the point they had to he asked to leave because they were close to starting a fight. I've met several frenfh people over the years and theres always some spontaneous comparison between something in france vs here. OPs story is not so far fetched.

Yes, there is butter that is like a bland grease block. Then there is stuff like Irish butter that has noticeable, variable, taste. The emulsion from high quality butter is silky smooth, creamy, and surprising light on the tongue, as opposed to leaving a greasy coating on it. The emulsion holds better as the butter melts, with better butter. The way it softens differs in ways that make it nice to cook, and bake, with. It spreads much more nicely. There really is a major difference between industrial production butter, and butter from a real creamery.

I highly suggest you get some huge corp butter, from a big box grocer, and a block of butter from a quality creamery, and then compare them. You will instantly notice the difference. Melt some of each, cook with some of each, spread some of each on some good bread, have toast with each, etc. It will be the whole experience that has improved, not just the taste.

Betty Botta bought some butter;

“But,” said she, “this butter’s bitter!

If I put it in my batter

It will make my batter bitter.

But a bit o’ better butter

Will but make my batter better.”

Then she bought a bit o’ butter

Better than the bitter butter,

Made her bitter batter better.

So ’twas better Betty Botta

Bought a bit o’ better butter.

I see Irish butter in nearly every US grocery store; I’ve never seen French or Danish butter but I’ll keep an eye out for it, sounds interesting.