Word: buttering
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...Butter-buying Americans used to have a simple choice: sweet or lightly salted. But over the past few years the average supermarket has begun stocking more brands, many with foreign pedigrees and costing $1 to $3 a pound more than mass-market butters. These gourmet, or European-style, butters have a higher butterfat content, making them creamier. There are cooking benefits as well: their lower moisture content makes for flakier pastries and less sputtering while sauteing. We tested a dozen of these butters from the U.S. and abroad. Here are our favorites...
PLUGRA, from Pennsylvania, ranked highest. Many chefs rely on this rich, aromatic butter for flaky piecrusts...
LURPAK, a Danish butter, has the right amount of salt and is rich, but not too rich...
...were on Cinemax: all the drama plus cursing, nudity and an innovative, nonmilitary use of an infrared camera. But it's better than The Real World because the drama is compressed and simplified. You don't have to film an argument about who stuck a finger in the peanut-butter jar when there's a constant stream of teens hooking up poolside...
...severe head injuries from a fall on an icy sidewalk on April 8; in New York City. He bucked convention in his 1972 best seller Dr. Atkins' Diet Revolution, which advised dieters to trash the fruit salad in favor of high-protein, high-fat goodies like bacon cheeseburgers and butter, arguing that without carbohydrates to burn, the body would burn its own fat. Many of the 30 million who have tried the diet swear by it. But his regimen rankled mainstream medical groups, which called it extreme and said it could have dangerous health consequences. The combative cardiologist breezily dismissed...