Latest / Family Tree Food Stories / Cultured vs. Store Butter & The History of Molds as a Form of Branding

Transcript

Cultured vs. Store Butter & The History of Molds as a Form of Branding · Family Tree Food Stories

• 0:00
  Nancy May: Hey, Sylvia.
• 0:01
  Guess what?
• 0:02
  SYLVIA FRANCE: What?
• 0:03
  Nancy May: I bought butter
• 0:05
  SYLVIA FRANCE: That's not usually how I start my conversations, but do tell
• 0:10
  Nancy May: Well, today it is because basic homemade is what I bought.
• 0:14
  , I also have Land O'Lakes extra creamy, Amish butter of course, the
• 0:17
  two kinds, the regular and then the extra rich and fat, which is 85%.
• 0:23
  And then I've got a couple of compound butters which I made and I'm testing myself.
• 0:28
  And you, I think, have your fancy French cultured butter,
• 0:32
  SYLVIA FRANCE: Of course I do.
• 0:33
  So with all that you've named, guess how many that you actually have in your refrigerator?
• 0:38
  Nancy May: Oh God, it's starting to look like, uh, cast iron right now.
• 0:41
  SYLVIA FRANCE: So you're hoarding that like you did with the mason jars and cast iron?
• 0:45
  Nancy May: I think so.
• 0:46
  But the compound butter is really the interesting part because the best one is the strawberry,
• 0:52
  SYLVIA FRANCE: Oh, didn't you also make, garlic and basil too?
• 0:55
  Nancy May: I did.
• 0:55
  I made garlic and basil and a little rosemary, and then one that's got a
• 0:58
  little too much salt in it, so I'll just mix that with something else
• 1:02
  SYLVIA FRANCE: But you did send me a picture of those strawberries, and from the picture, it could've
• 1:07
  been lighting, but it kind of looked a little reddish black to me.
• 1:10
  Nancy May: Well, no, it wasn't the lighting.
• 1:12
  They were a little reddish black.
• 1:14
  But the difference is they were roasted and they had balsamic on it, so that's the reason why
• 1:20
  SYLVIA FRANCE: That is so cool.
• 1:21
  So how was it when you put it on pancakes?
• 1:24
  Nancy May: Surprisingly delicious actually, and Bob said that he wants more of it, so I
• 1:30
  think it's a winner.
• 1:31
  SYLVIA FRANCE: as long as he makes the pancakes, right?
• 1:33
  Nancy May: As long as he makes the pancakes, I don't care what goes on those darn things.
• 1:37
  SYLVIA FRANCE: so this is really an episode about butter molds, and we're starting with a tasting
• 1:42
  Nancy May: And something slightly embarrassing along the way.
• 1:45
  Yes, a few mistakes.
• 1:46
  SYLVIA FRANCE: No, it's, you know, you just learn from your mistakes.
• 1:49
  It's beautiful imperfections . because before we ask why anyone stamped butter, we should ask the more
• 1:55
  embarrassing question: can we even tell one butter from another, or does a good story just make it taste better?
• 2:02
  Nancy May: Well, honestly, I think it's a little bit of both.
• 2:04
  You know, the other day Bob and I were chatting, and I said, "I would drink swill wine if the environment was good."
• 2:11
  SYLVIA FRANCE: Or some of your sister's pressed wine from her mason jars
• 2:15
  Nancy May: Oh, right, the corks.
• 2:16
  Well, maybe not that, but a story always makes something taste just a little bit better in my book
• 2:22
  SYLVIA FRANCE: And the beach too.
• 2:23
  Nancy May: Correct.
• 2:24
  So thank you for being here.
• 2:25
  We're glad that you're listening and hopefully tasting butter in your refrigerator.
• 2:29
  This is Family Tree Food Stories.
• 2:31
  I'm Nancy May
• 2:32
  SYLVIA FRANCE: And I'm Sylvia France.
• 2:34
  Every episode, there is a place of real history and a question we're still trying to answer.
• 2:40
  History and mystery.
• 2:41
  Today, that's butter
• 2:43
  Nancy May: And it's all about how it was made, how it was sold, and occasionally blamed on a witch.
• 2:48
  And I have a new use for it, which I'll tell you at the end
• 2:51
  SYLVIA FRANCE: I can't wait to hear it.
• 2:52
  So follow the show, leave a review, find us on Facebook at Family Tree Food and Stories
• 2:58
  Nancy May: And don't forget, go to our website, which is Podcast.FamilyTreeFoodStories.com.
• 3:03
  And hello to Lisa Olsen in Newton, Massachusetts, and Joanne Hope
• 3:09
  Cycles, I think, I'm gonna say that correctly, Couch in Lexington, Kentucky.
• 3:14
  Joanne, if I'm saying that wrong or pronouncing your name wrong, I'm sorry.
• 3:18
  I had butter in my mouth.
• 3:19
  And thank you everybody for being part of this side of the table with us
• 3:24
  SYLVIA FRANCE: Which calls for a toast before we start tasting for real
• 3:27
  Nancy May: And what are we toasting with today, Sylvia?
• 3:30
  SYLVIA FRANCE: Of course, hot buttered rum
• 3:33
  Nancy May: Everything is better with butter, although I'm really not a fan of hot buttered rum.
• 3:37
  Ugh.
• 3:37
  Still.
• 3:38
  SYLVIA FRANCE: It was your idea.
• 3:39
  You'll have
• 3:39
  to deal with it.
• 3:40
  Nancy May: We gotta try something different
• 3:42
  SYLVIA FRANCE: Okay, to butter, and maybe next time bacon
• 3:45
  Nancy May: Oh, bacon.
• 3:46
  I'll drink to bacon any day.
• 3:48
  So let's start simple.
• 3:50
  Mine is sort of an American style, , the first one that I made, and yours is fancy, . French style, fermented cream first butter
• 3:57
  SYLVIA FRANCE: I did.
• 3:58
  Cultured butter gets extra time to ferment, which brings
• 4:01
  a tangier, nuttier flavor not automatically better, just different
• 4:07
  Nancy May: Well, I tried that too, and mine has that flavor as well, but just a little different.
• 4:12
  So my other one is clean, straightforward, all-American, no dramatic entrance of course, unless
• 4:19
  you're waving a flag . but it does do the job on hot toast and pancakes
• 4:24
  SYLVIA FRANCE: And that sounds like a better you would make
• 4:26
  Nancy May: Of course.
• 4:27
  Thank you
• 4:28
  SYLVIA FRANCE: Well, that wasn't exactly a compliment, but you could take it that way
• 4:32
  Nancy May: I am going to receive it that way, snark or not.
• 4:35
  SYLVIA FRANCE: So what did you actually taste?
• 4:37
  Nancy May: Well, . So mine has sort of a a sweet, smooth taste with
• 4:41
  a little bit of salt ' and yours has a little bit more tang to it
• 4:46
  SYLVIA FRANCE: That's what people mean by cultured butter.
• 4:48
  The fermentation adds a layer, sometimes almost cheesy.
• 4:51
  You know, fermentation, sourdough bread has a little bit depth of flavor
• 4:57
  Nancy May: Just like homemade yogurt, which I make now too.
• 4:59
  It's your fault.
• 5:00
  SYLVIA FRANCE: I know.
• 5:01
  I'm, I'm bad influence
• 5:03
  Nancy May: now we need the no-name store butter, , and we're really just bragging over our two bowls of cream
• 5:09
  SYLVIA FRANCE: That's very important scientific control if you ask me
• 5:13
  Nancy May: Yeah, so the store butter, first of all, it's not necessarily
• 5:17
  as pretty as the ones that we've made, and it has flat taste.
• 5:21
  Really almost, like, no taste at all
• 5:24
  SYLVIA FRANCE: Well, once you've had the good stuff, it- it's not
• 5:26
  surprising
• 5:27
  Nancy May: That's it.
• 5:28
  SYLVIA FRANCE: or we're saying that because we already know which bowl is supposed to be ordinary
• 5:32
  Nancy May: I think so, but branding's already on my spoon or on my knife even before we ate it, 'cause I saw it
• 5:39
  SYLVIA FRANCE: I think expectation is powerful, don't you?
• 5:42
  Nancy May: Yes, I do, um, unfortunately sometimes.
• 5:45
  But that brings us to the wooden thing, I'll call it
• 5:49
  SYLVIA FRANCE: The butter mold, which is really what this whole episode is all about
• 5:53
  , Nancy May: We look at an old one and think it's decoration, if you haven't seen those little stamps.
• 5:57
  A flower, a heart, or something that just sat next to a butter dish just to make it look, I guess, pretty
• 6:03
  SYLVIA FRANCE: But if you were making butter to sell or trade, the mark could actually tell people whose butter it was
• 6:09
  Nancy May: Yes, way back in the early days, I'll say 1700, 1800s or even earlier than that, before wrappers and
• 6:16
  labels, A recognizable mark actually made a difference, and it mattered
• 6:20
  SYLVIA FRANCE: I still don't love calling it the first logo
• 6:24
  Nancy May: Oh, I don't know.
• 6:25
  I'm I think it should be called that, but why not?
• 6:28
  SYLVIA FRANCE: an 18th-century farm woman sound like she had a marketing department
• 6:32
  Nancy May: and so who cares?
• 6:33
  I think that's pretty smart.
• 6:35
  But maybe she just had a very demanding customer is my theory
• 6:39
  SYLVIA FRANCE: That I do believe.
• 6:41
  The Met has a Pennsylvania butter mold from around 1790 tied to
• 6:45
  identifying the source and controlling the quality of the market butter
• 6:49
  Nancy May: So the pretty shape didn't necessarily mean the butter was bad or good.
• 6:53
  , It just made the maker's reputation travel a little further, I'd say
• 6:57
  SYLVIA FRANCE: Right,, and the design had to be carved backwards so it printed correctly
• 7:02
  Nancy May: All right, so I guess this is when it helps if you've got dyslexia which is exactly where
• 7:09
  I'd fail because my beautifully carved stamp would probably say ret
• 7:14
  SYLVIA FRANCE: you know, maybe like the mason jars, it could be worth more because of the mistakes
• 7:18
  Nancy May: Yeah.
• 7:19
  Fat chance, but very exclusive for sure.
• 7:22
  Only one would exist because I'm not sure I could do it again
• 7:25
  SYLVIA FRANCE: There's a real human point buried in this too.
• 7:28
  Women were making the butter, and often controlling the money it brought into the house
• 7:33
  .. Nancy May: So a whole small business was actually happening in somebody's kitchen, and even if nobody called it that,
• 7:38
  SYLVIA FRANCE: Yes, I have a story,
• 7:40
  Nancy May: Ooh.
• 7:41
  Tell me, tell me.
• 7:42
  SYLVIA FRANCE: My great-grandmother made butter from her own cow's milk, deep gold, I understand almost orange,
• 7:47
  the kind the market owner used to hide under the counter for himself.
• 7:52
  She actually used the butter to extend her ration cards."
• 7:56
  Nancy May: Ooh, that's pretty sneaky or pretty smart.
• 7:59
  Actually, I know somebody else whose- mom did something similar, Tanya Updigraff.
• 8:03
  You know her,
• 8:05
  SYLVIA FRANCE: Yes, I do,
• 8:06
  Nancy May: brand loyalty or do you think that's just grocer greed?
• 8:10
  SYLVIA FRANCE: I think probably both.
• 8:11
  It's often the same customer
• 8:13
  Nancy May: So how about the symbols now, though?
• 8:16
  We're supposed to decode every single flower because it represented somebody else
• 8:21
  SYLVIA FRANCE: No, that's where these stories get too confident.
• 8:24
  Take the pineapple.
• 8:25
  We've talked about this before.
• 8:28
  , Originally it was just a rare, expensive way to show off wealth
• 8:32
  , Nancy May: I know, and not the welcome story that everybody talks about
• 8:36
  SYLVIA FRANCE: Not at first.
• 8:37
  The hospitality meeting came later, mostly pushed by you-know-who
• 8:42
  advertising,
• 8:44
  Nancy May: So sometimes pineapple just means, "Look what I can afford.
• 8:48
  I'm so rich
• 8:49
  SYLVIA FRANCE: Context also matters more than any one symbol by itself
• 8:53
  Nancy May: Good.
• 8:54
  I'd hate to find somebody's pretty butter secretly hex signing me or giving me the evil eye one way or another.
• 9:00
  I don't know.
• 9:01
  Does butter give you an evil eye?
• 9:02
  I think it could.
• 9:03
  SYLVIA FRANCE: You would have to go that way.
• 9:04
  You love your witch stories.
• 9:07
  Nancy May: I know.
• 9:07
  I can't die.
• 9:08
  We've got one.
• 9:09
  All right, so we've done the homemade plain old butter, the cultured butter, the store-bought butter.
• 9:14
  Now I want to blind taste the Land O'Lakes creamy against the Amish butter.
• 9:19
  What do you say?
• 9:20
  SYLVIA FRANCE: Sounds good.
• 9:21
  Are you gonna start on bread?
• 9:22
  Nancy May: Well, I think we should start on sourdough.
• 9:26
  But the Amish butter goes on the bread, of course, , and I don't want
• 9:29
  to bury that texture in a compound butter for any means whatsoever
• 9:34
  SYLVIA FRANCE: Well, I understand Land O'Lakes is the accessible premium option, not $150 truffle butter.
• 9:41
  Something a listener could actually find
• 9:44
  Nancy May: I think I paid about, mm, $10 for that one.
• 9:47
  But we'll mention you have to pronounce this one
• 9:51
  SYLVIA FRANCE: Leboeuf Brodier Black Perigord Truffle Butter.
• 9:55
  Nancy May: Yeah, forget the French.
• 9:57
  I'll just do the American language.
• 9:58
  But just to show how far luxury branding can go, - we're not pretending we tasted it.
• 10:04
  I'm not paying $150 or $160 for a pound of butter.
• 10:07
  I don't even think it was a full pound
• 10:10
  SYLVIA FRANCE: That's absurd, but thank you anyway
• 10:13
  Nancy May: You're welcome.
• 10:14
  We are testing what we actually have or what you can actually get as well.
• 10:17
  So after the break, we guess which butter is which, and then we deal with the yes, yeah, ha, ha, ha, ha, the Butter Witch
• 12:27
  . SYLVIA FRANCE: Before the break, we were pretending to be serious butter judges
• 12:32
  Nancy May: Well, I wasn't pretending, but Bowles Bread options.
• 12:35
  Now we actually have to guess
• 12:38
  SYLVIA FRANCE: I already know which one I prefer
• 12:41
  Nancy May: Of course you do.
• 12:42
  That's not the same of knowing , which one is which though
• 12:45
  SYLVIA FRANCE: But actually, as I'm trying to talk, I have it in my mouth.
• 12:48
  Nancy May: Don't talk with your mouth full, please.
• 12:50
  I know you used to tell your kids all that time, so I can tell you
• 12:54
  SYLVIA FRANCE: Uh, thanks, Mom.
• 12:56
  So fine, my guess is the cultured butter
• 13:01
  Nancy May: Okay, and mine is the… Well, this one's gonna be easy 'cause it's the compound butter
• 13:05
  SYLVIA FRANCE: Which kind?
• 13:06
  Nancy May: Well, the strawberry one, of course.
• 13:08
  And the answer of which is better, what do you think?
• 13:12
  SYLVIA FRANCE: I do think it really depends on what you're eating.
• 13:14
  So if it's bread or if it's on asparagus, it really depends on what you're having, which is best
• 13:20
  Nancy May: And I don't think I'd put the compound strawberry on asparagus by any means.
• 13:23
  Yeah.
• 13:24
  So which one of us was right or wrong?
• 13:27
  SYLVIA FRANCE: Well, I think we were both right
• 13:30
  Nancy May: Well, that was diplomatic.
• 13:31
  SYLVIA FRANCE: Of course
• 13:32
  Nancy May: But I think we were tasting very thoughtfully, right?
• 13:35
  SYLVIA FRANCE: Are you saying I've been branded
• 13:37
  Nancy May: Yes, I'm saying you've been branded.
• 13:40
  Not like a cow, but
• 13:41
  maybe
• 13:42
  SYLVIA FRANCE: goodness.
• 13:43
  Nancy May: So we are tasting the story, however, that we preferred, not necessarily the brand.
• 13:49
  So I'm also saying the price, and expectation do a lot of work here.
• 13:53
  You know, if you look at what's in the grocery store shelf, I always have the
• 13:56
  expectation that that rolled butter in, in the paper is gonna taste better.
• 14:00
  So I don't know if that works or not, but we can taste the real difference in fermented and fresh for sure,
• 14:05
  and we just don't automatically taste the price tag there because, yeah, it's the price of the cream.
• 14:11
  I don't think the price of butter is the same thing
• 14:13
  SYLVIA FRANCE: No, it's not.
• 14:14
  . … the specialty butter might still be worth it to someone, though fresher, more complex, a process they actually value
• 14:22
  Nancy May: And we've got another one, the Animal Farm Creamery, a good example.
• 14:26
  Again, expensive.
• 14:28
  I think they were up around $140 for a pound or so.. , they have Jersey cows in Vermont.
• 14:34
  I guess you call them Jersey cows in Vermont, darling.
• 14:38
  And they use long fermentation, , and they have a public sale that
• 14:41
  clears out all their product in probably three minutes or so.
• 14:45
  That's not just flavor.
• 14:47
  That's the place, the process, and the scarcity.
• 14:50
  Because the rest of it goes to all the Michelin star chefs
• 14:53
  SYLVIA FRANCE: Sounds like supply and demand to me.
• 14:55
  So how much value is actually in the butter, and how much is the story around it?
• 15:00
  Nancy May: Which is exactly what the old butter mold was telling you, not just a smaller scale
• 15:05
  SYLVIA FRANCE: Fine, I get your branding point, Miss Advertising
• 15:09
  Nancy May: Yes, thank you.
• 15:10
  I'm putting a mold on that point,
• 15:12
  and not green
• 15:13
  mold.
• 15:13
  SYLVIA FRANCE: Need I say more?
• 15:16
  Enough said on molds
• 15:18
  Now, the butter witch.
• 15:19
  If the butter wouldn't come, some people believed somebody had stolen the butter fat or the luck
• 15:25
  Nancy May: Today we check the temperature, which is important, and they check the neighbors
• 15:30
  SYLVIA FRANCE: or put a hot iron in the churn to burn the witch remotely
• 15:34
  Nancy May: Ooh, I don't think I can do that in an HOA, might consider
• 15:38
  it.
• 15:39
  SYLVIA FRANCE: Probably not.
• 15:41
  Nancy May: But that's a rather aggressive troubleshooting method, I'd say
• 15:44
  SYLVIA FRANCE: There's even a yellow trembling fungus called witch's butter.
• 15:48
  The woods supply their own evidence
• 15:51
  Nancy May: So a failed batch actually gets a villain, a weapon, and yes, some special effects
• 15:57
  SYLVIA FRANCE: Oh, those branding people again.
• 15:58
  Nancy May: Oh, God.
• 15:59
  they keep coming back , I'm gonna smack them.
• 16:02
  But I have got this big, giant clay butter churn myself with a number six on it
• 16:08
  SYLVIA FRANCE: Have you actually hand-churned butter?
• 16:10
  Let me
• 16:11
  Nancy May: N- no.
• 16:13
  SYLVIA FRANCE: You should have made Bob do it
• 16:15
  Nancy May: Yeah.
• 16:15
  You know, I was playing with the, the pole the other day thinking, I don't know how anybody ever sat on a porch and did this.
• 16:21
  It would've taken forever to do so.
• 16:24
  But I bought it at an antique shop that was having a moving sale, and I know I actually had to have it.
• 16:29
  I always wanted one of these
• 16:31
  SYLVIA FRANCE: Let's just say the witch got to your butter first
• 16:35
  Nancy May: Well, I think I'm gonna use that story as an excuse for Bob.
• 16:38
  And no, he's not sitting me out there on the front porch with a glass of wine and a butter churn.
• 16:43
  SYLVIA FRANCE: No, that's what you make him do
• 16:45
  Nancy May: Yes.
• 16:46
  SYLVIA FRANCE: in the rocking chair
• 16:47
  Nancy May: And, and Bebe, the dogs.
• 16:49
  SYLVIA FRANCE: So what should people actually try this weekend?
• 16:52
  Nancy May: I'm gonna say they should start with one compound butter.
• 16:56
  Soften the butter, the one that you buy at the store, the one that you like.
• 16:59
  Add a little garlic, basil, maybe rosemary and salt in another.
• 17:03
  Honey if they want as well, , and perhaps some roasted fruit
• 17:07
  SYLVIA FRANCE: Let it sit a while, even overnight, so the flavor actually gets into the butter
• 17:11
  . Nancy May: Put them in separate ramekins please, or separate bowls.
• 17:14
  Then in the next morning, put it on some bread, pancakes, as you said earlier, some vegetables.
• 17:20
  Al- I think I would keep the strawberry off the vegetables and then maybe make more than at least one flavor.
• 17:26
  I'd say three or four just to test it
• 17:28
  SYLVIA FRANCE: And if you want the mold idea, press it into a cookie cutter, an
• 17:31
  ice mold, or an actual wooden butter mold, something that means something to you
• 17:36
  Nancy May: Actually, I have these little tiny antique cookie cutters that I use, that I roll them out, and I've
• 17:41
  tested doing that, so the next time we have a party, guess what I've got?
• 17:45
  I've got molded butter.
• 17:47
  SYLVIA FRANCE: You just wanna show off.
• 17:49
  I only know about the molded butter that you buy at Thanksgiving at Publix
• 17:53
  .. Nancy May: Yes, I bought that kind at Christmastime and at Thanksgiving and even at Easter.
• 17:58
  And guess what?
• 17:59
  SYLVIA FRANCE: It's still in your refrigerator.
• 18:03
  - Then tell the story before somebody eats it.
• 18:05
  That's the part I like.
• 18:06
  .. It doesn't have to be expensive.
• 18:08
  It has to give people something to talk about
• 18:11
  Nancy May: And I'm sure somebody would talk about your butter if you put it out
• 18:14
  SYLVIA FRANCE: Well, I guess I just need to find a good excuse to have a party
• 18:18
  Nancy May: You better invite me.
• 18:19
  SYLVIA FRANCE: Oh, absolutely.
• 18:20
  So all right, we need to settle the strawberry question once and for all
• 18:26
  Nancy May: So the strawberries were not exactly a mistake.
• 18:29
  I just am not very good at following directions, even recipes.
• 18:33
  I like to mix it my own way.
• 18:35
  So the strawberries were supposed to be roasted beautifully.
• 18:37
  They did not quite.
• 18:39
  I added balsamic vinegar, like they said I could substitute for vanilla, and didn't add that much sugar
• 18:44
  SYLVIA FRANCE: So they went red, black.
• 18:47
  . I think it sounds like garnet to me
• 18:49
  Nancy May: but they tasted just fine before I put them into the butter.
• 18:52
  I had to try that one just in case so I didn't ruin the butter.
• 18:55
  Also, I left them in six minutes longer, of course, 'cause they just didn't seem like they were quite
• 19:01
  done . So apparently I didn't believe in stopping when the recipe told me to.
• 19:05
  Guess what?
• 19:05
  That's not unusual on my side.
• 19:07
  SYLVIA FRANCE: But they still tasted good.
• 19:09
  I mean, they didn't win the beauty contest, but they still tasted good,
• 19:12
  Nancy May: they look good in butter and it just looks nice pink and pretty
• 19:15
  SYLVIA FRANCE: So, and now Bob's requested pancakes
• 19:18
  Nancy May: Again, I know.
• 19:21
  Which is either a thoughtful serving suggestion or an ambush for me to make more butter
• 19:25
  SYLVIA FRANCE: It does look like a crime scene to me
• 19:28
  Nancy May: No, it doesn't.
• 19:29
  SYLVIA FRANCE: Trust me on that one.
• 19:31
  So how was it on the pancake?
• 19:33
  Nancy May: Well, I said earlier it was actually pretty good.
• 19:35
  It wasn't too ugly.
• 19:36
  , And I also put other stuff on there.
• 19:38
  , We ran out of syrup, so I used Magdalena's vanilla syrup that she told me about
• 19:44
  in, I think it was December of last year when I made her Swedish ginger cookies.
• 19:49
  That was really good
• 19:50
  SYLVIA FRANCE: It sounds pretty hoity-toity to me for pancakes
• 19:53
  Nancy May: Well pancakes can be hoity-toity,
• 19:56
  SYLVIA FRANCE: So the butter is ugly, but it tasted so good
• 20:00
  Nancy May: It did.
• 20:01
  And that might be the real lesson today.
• 20:02
  You don't need to make the prettiest stuff on the plate.
• 20:05
  it just needs to taste good.
• 20:07
  And you need to taste what's changed and then decide if you actually like it.
• 20:11
  It's something like the one bite, no thank you rule
• 20:14
  SYLVIA FRANCE: I know that one well.
• 20:15
  Now you know why I instilled it.
• 20:17
  So before we let you go, five things out of today you can actually use
• 20:22
  Nancy May: One, taste before you judge.
• 20:24
  Go to the grocery store and pick up a whole bunch of different butters and see which one you like.
• 20:28
  Price and a good story can fool your own mouth faster than you think
• 20:33
  .. . SYLVIA FRANCE: Two, a mark on butter or anything used to mean something
• 20:36
  real, whose it was, and that somebody actually stood behind it
• 20:40
  Nancy May: Three, not every symbol means what you think.
• 20:43
  A pineapple was showing off wealth long before it meant welcome
• 20:47
  . SYLVIA FRANCE: Four, make one compound butter this weekend.
• 20:49
  One strong idea.
• 20:51
  Let it sit overnight and don't wash six bowls for it
• 20:55
  Nancy May: Yeah, one is enough.
• 20:56
  And five, give whatever you make a story before somebody else eats it.
• 21:00
  It's gonna taste better, I guarantee.
• 21:02
  And that's what actually gets remembered, not the shape.
• 21:06
  but I have one more thing before we go.
• 21:09
  May I add this?
• 21:10
  SYLVIA FRANCE: Oh, absolutely.
• 21:11
  It's your show
• 21:12
  Nancy May: All right, so six.
• 21:14
  Try this with your homemade butter if you dare try making it, which is very easy to do.
• 21:20
  take a little bit that's left over, it may have fallen out on your counter, and rub it into your hands like cream.
• 21:25
  I can guarantee your hands will be softer than butter, darling.
• 21:30
  SYLVIA FRANCE: Oh, I can vouch for that.
• 21:32
  When I was washing the cultured butter like they recommend, 'cause you have
• 21:36
  to do it in ice water, my hands were, like, soft like silk when I got done.
• 21:41
  Nancy May: And mine were frozen.
• 21:44
  SYLVIA FRANCE: You have to do it fast.
• 21:46
  Nancy May: But to the ones who got the butter story and also the mold
• 21:50
  SYLVIA FRANCE: We love butter.
• 21:51
  Everything's better with butter
• 21:53
  Nancy May: And so shall we do one last toast?
• 21:56
  SYLVIA FRANCE: You said you didn't like butter rum,
• 21:58
  Nancy May: Well, we're gonna do it again and I'm gonna choke this one down
• 22:00
  SYLVIA FRANCE: All right.
• 22:01
  Nancy May: Send us your butter test results.
• 22:03
  Go to Facebook at Family Tree Food Stories.
• 22:05
  We'd like to see what you've done.
• 22:07
  Really, , it doesn't need to be complicated.
• 22:09
  Just try a compound butter, send us a picture.
• 22:12
  We'll post ours
• 22:13
  SYLVIA FRANCE: And fess up
• 22:14
  And tell us honestly whether you follow the recipe or not.
• 22:17
  If you're Nancy, you never do
• 22:19
  Nancy May: Right.
• 22:20
  No judgment rule,
• 22:21
  SYLVIA FRANCE: Well, you might get some judgment here
• 22:24
  Nancy May: Yeah.
• 22:24
  . So next time we're closing out this season or this series with what your own kitchen says about you and where it came from.
• 22:32
  I've got some stories to share, Sylvia
• 22:34
  SYLVIA FRANCE: Let me guess, one butt or two butt kitchens?
• 22:37
  Nancy May: Nah.
• 22:38
  That's for next week.
• 22:40
  SYLVIA FRANCE: Thank you for listening and for digging into your own kitchen with us.
• 22:43
  Happy cooking and of course, happy experimenting
• 22:48
  Nancy May: Ugh, God, I should choke down that last glug of hot buttered rum.
• 22:52
  SYLVIA FRANCE: Oh, next time . We'll take that off the menu
• 22:54
  Nancy May: Please.
• 22:55
  Thank you.
• 22:55
  Goodbye.