Chef Alex Guarnaschelli of Butter restaurant in New York: "I think butter has always been the underground savior of everything and now I'm more apt to say, 'Why don't you come out and join us?'" (Video Credit: Max Tubman)
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So, a lot of soup basis that I began with,
couple pounds of butter and a hunk of persuto or
bacon, or whatever else. Was the starting point for pretty
much any soup. And then I definitely moved massively away
from that. I definitely find that so much of eating
in restaurants is how you feel when you leave. I
never thought about that before. I always just though I
have an isolated moment to catch Show someone's attention with
food and my way of cooking it and when they
leave it's gone. And I actually don't think that's true
at all anymore and I think I kind of realized
you know butter definitely has its sacred time and place.
I love brown butter, I love working in a restaurant
called butter. Yeah. [LAUGH] People say I don't eat butter
I'm not coming to your restaurant and I say okay.
There's food that we don't make salads with butter. [LAUGH]
But I use less and less butter but I also
use it so judiciously it's amazing to me what a
little nub of butter will do in the right place.
For example I'm more apt to butter a piece of
toast and layer something on top of it and not
put any butter in. Or in a soup base. Right.
Whereas the opposite would have otherwise been true. I don't
mind showing the butter. I love bread and butter. Right?
Yes! I think we should show off our petticoats a
little more. [LAUGH] Butter has always been kind of the
underground savior of everything, and now I'm more apt to
say why don't you come out and join us? Right,
and we'll just see you for what you are. Yeah!
Yeah, you sexy leg of butter. Yeah! And we make
our own butter at the restaurant, which is also in
the book, with sour cream and cream whipped together. And
you just gather it in cheesecloth, get rid of the
Buttermilk. Uh-huh. That ensues from making it. Rinse the butter.
And then you unpeel the cheese cloth, and there's just
this kind of lump of butter. You just kind of
look at it and say, Every time I make it,
I say, I I can't believe I just. It's very
magical, isn't it? Liquid to solid. Yeah, you just fell
super cool. Fresh to preserved. You walk out on the
street and just say "I made my own butter today,