1202
Butter is serious business
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IDK man is this one of those things where as an American I grew up with like super processed chocolate and regular chocolate would just taste strange to me?
The difference isn't even really noticeable in most dishes.
If you are doing something where butter is a main component you can use it to finish off your dish for some extra texture mostly. It's just more creamy out of the box.
For anything pan fried or where "tasting butter" is a component the vast majority of folks couldn't pass a blind taste test reliably at all.
Also, regular dark chocolate is garbage and more of this smugness. If you want 98% dark chocolate bitter shit, fine. But don't let smug redditors and lemmy lounge lizards bully you into liking sweet chocolate. Same with American beer, we have some of the worlds best. It's all gatekeeping smugness.
As a cooking ingredient, maybe, but if you're using butter on toast, bread, etc. then Irish/French/British butter is clearly better.
Also, the superiority of European chocolate isn't to do with the cocoa content or the sweetness - it's just creamier and has a smoother texture.
I'll agree with you on the beer, though.
American here - Irish/French butter is the clear winner for buttered bread.
Unfortunately found out I can't eat anything with gluten, and rice based bread and other similar garbage doesn't absorb properly, so it's not longer something I get to enjoy.
Still. Irish butter is my personal preferred.