For the table..salted butter only, usually store brand or Land O' Lakes if it's on sale. Can't really tell much difference taste-wise. Unsalted butter only if a recipe requires it. Have noted various brands of Irish-French-Belgian butter in the local market at varying times, along with U.S. butter that is supposedly of the "European" style. Keep telling myself that I will try one... one of these days, but at 2X or 3X the price it never seems really that important.
Which butter do you all use?
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