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Do you know Butterbrot? - And if yes, do you like it?

Do you like Butterbrot? - bread and butter

  • yes

    Votes: 6 85.7%

  • no

    Votes: 1 14.3%

  • no idea what it is

    Votes: 0 0.0%
  • Total voters
    7
R

Rumpel

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This is Butterbrot:

The German word Butterbrot (literally: butter bread = bread with butter) describes a slice of bread topped with butter.


Since 1999, the last Friday in the month of September was made the day of butterbrot by the Marketing Organization of German Agricultural Industries.

Russian adopted the term buterbrod (бутерброд) from New High German (Butterbrot), perhaps as early as the 17th century during the reign of Peter the Great. In modern Russian the term has a more general meaning, whatever the ingredient on top of the slice of bread is. From Russian, the term buterbrod was adopted into Azerbaijani, Belarusian, Georgian, Kazakh, Ukrainian, and Lithuanian.
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Butterbrot - Wikipedia
 
Rumpel said:
This is Butterbrot:



Butterbrot - Wikipedia
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German bread and European breads are so much better than what is mostly available here in the US. The European model of grocery shopping, in general, is superior to what is available stateside. The US is making inroads into the European way to provide food at the family table. When I was very young we lived in Germany for a year or so. My mother would occasionally send me to the various stores to get this or that. The milk was gotten at a dedicated store as was the bread, meat, produce and other products.

We had relatives in Denmark and would visit them, as it was convenient from Germany. I was fixed sandwiches of bread, butter and sugar and also bread, butter and a thin layer of milk chocolate.

Don’t get me stated on Bretzels.........
 
Someone once went around to famous chefs and asked what they would want for their last meal, their answers were almost all simple. A great bread with a really good butter was one answer....nothing else....just bread and butter.

I would want my bread toasted.
 
Too much fat and carbs.
 
Hawkeye10 said:
Someone once went around to famous chefs and asked what they would want for their last meal, their answers were almost all simple. A great bread with a really good butter was one answer....nothing else....just bread and butter.

I would want my bread toasted.
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You like all things “toasted!”..........:lamo
 
Rexedgar said:
German bread and European breads are so much better than what is mostly available here in the US. The European model of grocery shopping, in general, is superior to what is available stateside. The US is making inroads into the European way to provide food at the family table. When I was very young we lived in Germany for a year or so. My mother would occasionally send me to the various stores to get this or that. The milk was gotten at a dedicated store as was the bread, meat, produce and other products.

We had relatives in Denmark and would visit them, as it was convenient from Germany. I was fixed sandwiches of bread, butter and sugar and also bread, butter and a thin layer of milk chocolate.

Don’t get me stated on Bretzels.........
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The breads here in the US can't hold a candle to the breads from Europe. I'm most familiar with Germany, having lived there for a 1 year or 2 while young.

The good news is that around here these breads have become so popular demand has given rise to small bakeries that bake exactly those good things to meet the demand (a free market and entrepreneurialism in action). Come early Saturday morning at the local market, you can reliably get sourdough loafs and Bretzels sticks (the big thick ones with the really dark brown crust - perfect with butter when still oven fresh and warm!)
 
eohrnberger said:
The breads here in the US can't hold a candle to the breads from Europe. I'm most familiar with Germany, having lived there for a 1 year or 2 while young.

The good news is that around here these breads have become so popular demand has given rise to small bakeries that bake exactly those good things to meet the demand (a free market and entrepreneurialism in action). Come early Saturday morning at the local market, you can reliably get sourdough loafs and Bretzels sticks (the big thick ones with the really dark brown crust - perfect with butter when still oven fresh and warm!)
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My mother was half Danish and born there. She used to denigrate Wonder Bread, saying that it could be used to make spitballs.....

I mostly get rye/wheat toast, if I get breakfast at a restaurant, but every now and then white toast is desirable.....
 
Rexedgar said:
My mother was half Danish and born there. She used to denigrate Wonder Bread, saying that it could be used to make spitballs.....

I mostly get rye/wheat toast, if I get breakfast at a restaurant, but every now and then white toast is desirable.....
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If out for breakfast, sourdough when I can get it, rye if I can't. :mrgreen:

The restaurant usually butters it while it's hot out the toaster, so don't need any jam!
 
eohrnberger said:
If out for breakfast, sourdough when I can get it, rye if I can't. :mrgreen:

The restaurant usually butters it while it's hot out the toaster, so don't need any jam!
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No jam on breakfast toast.......can’t mix my salts and sweets....
 
eohrnberger said:
If out for breakfast, sourdough when I can get it, rye if I can't. :mrgreen:

The restaurant usually butters it while it's hot out the toaster, so don't need any jam!
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Good for you if you can find sourdough as an option!
 
Hawkeye10 said:
Someone once went around to famous chefs and asked what they would want for their last meal, their answers were almost all simple. A great bread with a really good butter was one answer....nothing else....just bread and butter.
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That I can understand very well! :)
 
Rumpel said:
Butter is healthy! - As opposed to Margerine :)
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OMG....our alleged betters pushed that lie on near zero evidence though they claimed otherwise because they are ****s for a decade.

Watching this unfold was one of my great wising ups!

:2wave:
 
eohrnberger said:
The breads here in the US can't hold a candle to the breads from Europe. I'm most familiar with Germany, having lived there for a 1 year or 2 while young.
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When I moved from Germany to England and Scotland, I liked many things there.
The one thing I did not really like there was the bread ....
 
Hawkeye10 said:
OMG....our alleged betters pushed that lie
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The specialists change their opinion on that matter every year - like the fashion.
One year it is a lie, the next year it is a truth - and so on for ever ....
 
Rumpel said:
The specialists change their opinion on that matter every year - like the fashion.
One year it is a lie, the next year it is a truth - and so on for ever ....
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Jordan Peterson talks about these people who have pushed food advice over the last 50 years....he calls it pure fraud for attention and profit.
 
I grew up with a lot of bread and butter. I think my Dad, as a child of the Depression, had a fixation on efficient foods... that is, food with a lot of calories by weight.

He used to have bread and butter with soup, and I still need it with chicken soup. You make bread and butter with extra cold butter, and then dunk it in the broth where it partially melts while the broth soaks into the bread. Amazing flavor combination... or maybe it was so ubiquitous in my childhood that I acquired the flavor combo before I can remember not liking it.

I still make a snack of bread and butter regularly, favoring soda bread and a good Irish butter.
 
If no butter is at hand, you may also use this product: :)

Margarine (/ˈmɑːrdʒəriːn/, also UK: /ˈmɑːrɡə-, ˌmɑːrɡəˈriːn, ˌmɑːrdʒə-/, US: /ˈmɑːrdʒərɪn/ (About this soundlisten))[1] is a spread used for flavoring, baking and cooking that was first made in France in 1869. It was created by Hippolyte Mège-Mouriès in response to a challenge by Emperor Napoleon III to create a butter substitute from beef tallow for the armed forces and lower classes.[2] It was named oleomargarine from Latin for oleum (olive oil) and Greek margarite (pearl indicating luster) but was later named margarine.[2]

Butter is made from the butterfat of milk, whereas modern margarine is made mainly of refined vegetable oil and water. In some places in the United States, it is colloquially referred to as oleo, short for oleomargarine.[3] In Britain and Australia, it can be referred to colloquially as marge
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Margarine - Wikipedia
 
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