Quote:
Originally Posted by Sidd Finch
I'm guessing you don't cook or bake much.
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I don't like baked goods, but I cook a lot. Rarely, however, do I use butter. I find almost anything I could make with butter I can make with olive oil, which I use like water. Peanut and sesame oils are also fantastic for cooking.*
But as to eating bread in restaurants before dinner, I of course enjoy butter. The salted variety. Putting butter on bread and biting into it only to discover it's unsalted is a cruel tease.
*I've been shaving garlic and liquefying it into olive oil lately, with lemon, salt and cayenne pepper. Try cooking rainbow trout in that mixture. Excellent. Doesn't work so well with salmon or tuna. I've also found cheap zinfandel is a better base than chardonnay. It gives a richer flavor.
