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<blockquote data-quote="Glass" data-source="post: 275183" data-attributes="member: 4800"><p>I felt the same way until we had corn on the cob this year. I sat there looking at my corn wondering why all the butter was running on the plate and not sticking to the corn like I had remembered it doing when i was a kid. So i bought some cream and made a batch of butter. Boom, the butter stuck to the corn like it use to. Then, just eating it plain and comparing it to standard store bought butter was mind blowing. First the store bought was an off white, where the stuff I made was yellow, second the flavor amazing in comparison store bought butter lacked flavor and it did not remain after a second or so, the homemade stuff had tons of flavor that lasted longer, 15-20 seconds. Give it a try if your interested or dont believe me</p></blockquote><p></p>
[QUOTE="Glass, post: 275183, member: 4800"] I felt the same way until we had corn on the cob this year. I sat there looking at my corn wondering why all the butter was running on the plate and not sticking to the corn like I had remembered it doing when i was a kid. So i bought some cream and made a batch of butter. Boom, the butter stuck to the corn like it use to. Then, just eating it plain and comparing it to standard store bought butter was mind blowing. First the store bought was an off white, where the stuff I made was yellow, second the flavor amazing in comparison store bought butter lacked flavor and it did not remain after a second or so, the homemade stuff had tons of flavor that lasted longer, 15-20 seconds. Give it a try if your interested or dont believe me [/QUOTE]
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