American butter is shit tbf
this post was submitted on 18 Jul 2024
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As a cooking ingredient, maybe, but if you're using butter on toast, bread, etc. then Irish/French/British butter is clearly better.
Also, the superiority of European chocolate isn't to do with the cocoa content or the sweetness - it's just creamier and has a smoother texture.
I'll agree with you on the beer, though.
Funnily enough, when I visited the US, it was the beer that was utter shit, but otherwise I really liked the food in most places I visited.
Okay I had one or two good beers too, but I actually like lagers and pilsners (Urquell being my favourite), but the Yuengling that a local acquainteance really wanted me to try, felt disgusting.
Oh, don't get me wrong - Budweiser/Coors/Michelob etc. are all awful. However, most US states have good local breweries and craft beers. Lagers are generally not as popular as IPAs, but you can still get good ones. Admittedly, this varies quite a bit depending on where you are in the US.
American here - Irish/French butter is the clear winner for buttered bread.
Unfortunately found out I can't eat anything with gluten, and rice based bread and other similar garbage doesn't absorb properly, so it's not longer something I get to enjoy.
Still. Irish butter is my personal preferred.
The difference is subtle and not noticeable to most people. You'll do better in your testing and get better results switching to salted butter for things like toast. The difference just isn't that big.