He: Butter

Okay Brandy has been giving me a lot of crap lately. My head is just full of useful food information, that I could be sharing with the world. What do I usually do with it all? nothing. So this might be a boring post, but for those in the world that would like a little more information on what is actually happening with our foods, or how to pick out better foods...you will like this.
I was very slowly reading my way through this amazing book about food by Harold Mcgee who takes all of the scientific information that Alton Brown brings to you in Cliff's Notes form in the full unabridged dictionary form. This guy's work is the stuff of legend and requirement of any modern kitchen in the US. Let's get to the meat of things...or rather the fat of it.
Raw Cream butter--just as it sounds this is raw butter made with raw milk. Something that nobody in this country will find without the right teat to remove it from...so I'm not going to bother to explain it (if you ever do find it...enjoy it while you can).
Sweet Cream Butter--The common stuff that you find all over the US. It's just pasteurized cream that has been turned into butter. Can be found salted and unsalted (the salted is usually less money because the salt makes it antimicrobial, and therefore extends shelf life). They are both at least 80% fat, and the rest is divided up between water and milk solids, and in the case of the antimicrobial one salt. Coincidentally, I NEVER buy salted butter...why buy something that is potentially old?
Cultured cream butter--Originally this was raw cream butter that is soured prior to being churned. Basically this is butter that has a more intense flavor and aroma....but since it's made from raw butter....you can't find it in this country. In Europe they make this by using a couple of methods, using the a bacterial culture that already has the flavor profile, and diacetyl that makes it more intense. This butter is great for eating raw, or for cooking in things that the flavor of the butter is greatly needed (croissants come to mind).
European-style butter--American creation that is meant to resemble European butter. The restaurant standard that comes to mind to me is Plugra...horrible name...good butter. Most of Europe has a standard that butter has to be at least 82% fat, so that is the standard that most of these 'boutique' American producers shoot for. Most of these producers tend to hit around 85% fat.
What does all of this really mean to you and your wallet? Well, if you're smart you will just buy standard unsalted sweet butter from whatever producer you like. The only times that you should even think about any of those crazy expensive butters (the stuff that you see at places like Whole Foods) is when you're working on pastries where there are only a few ingredients...places where the FLAVOR of butter is important to the final product. Brandy and I tend to do this when we do cakes and cookies...and every once in a while just for kicks.