For example, if you insist on buying Advil instead of store brand ibuprofen. I mean, you’d be wasting your money in that example, but you do you
Irish butter, in particularly Kerrygold, are so much better than american butter.
What’s different about it?
Kerrygold (and other imported-to-US/European, “fancy,” etc.) butter just tastes better. It has more fat content than land o lakes, for example, which contributes. The unsalted version is also cultured, and that makes a difference too. It’s definitely worth the price in any use where the butter flavor is important. In baking, maybe it’s not as worth it, but even then I’d still use it over a US brand.
It’s deeper and richer. Sauteed onions in irish butter soften easier and taste more flavorful.
It’s got a bit o the Irish in it
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Irish are so much better than American. Word.
Irish butter is a generic category. Kerrygold is an irish butter name brand
Wait until you try french butter.
Yes, once I tried kerrygold, I never went back.
