Red Mosquito

What kind of butter do you prefer to use/cook with, and is certain butter best for certain uses?

I always cook with unsalted Irish butter (for the same reason I cook with low/no sodium stick—to control salt).

Does anyone still use butter substitutes these days,

Kerrygold

I am also in the Kerrygold (Salted) camp

I get Kerrygold when I can’t find the French stuff.

If you’re not using a French butter keeper, you’re doing it wrong.

we’ve already committed to buying some French butter in Paris, and taking it home with us.

I had no idea they vacuum sealed it for you.

That's nice