Things You Should Lubricate (but Probably Not)
There are always at least two different types of oil in my family: I have oil for frying and baking, which is mostly sold in a cheap store, and a separate oil, usually Kerrygold, for spreading.
While both oils are always salty , food butter is kept at room temperature for ease of spreading and oh, how I spread. I spread it on the bread (obviously), but I recently expanded my repertoire to include three somewhat unusual but delicious dishes, and I think you should start spreading in a similar way.
Potato chips
It is normal to pour oil into potatoes, just like dipping potato chips in dairy products. Why then don’t we dip potato chips in butter?
If I had to guess, I would say that it has something to do with Puritan values, and I would advise you to avoid them. The truth is, buttered potato chips taste good. Butter always pairs well with salty, crunchy foods, and this particular mix is decidedly decadent, but not so rich that you can’t eat the whole group. (If you previously thought you couldn’t eat “just one,” wait until you add the oil.)
You don’t need a lot of oil – a little bloom will work for you – and don’t put too much emphasis on potato chips. The oil is great for everything from simple Lay’s to kettle-baked heavily flavored chips.
Graham crackers
I don’t know if this is my weird taste, but the combination of Graham crackers and butter has a faint strawberry flavor. Maybe it’s because something greasy and creamy on this particular cracker reminds me of cheesecake, but it definitely reads like “dessert” (simple, two-part, no bake, that kind of dessert). It’s sweet, crunchy, rich and creamy, but what more could you ask for in one bite?
Hard boiled eggs
Yes, we already wrote about the hard-boiled egg with butter , but I’m going to mention it again, in case some of you haven’t used its magic. Like the previous two recommendations, buttered hard-boiled egg tastes more complex and full of flavor than it should be. A.A. Newton attributes this to the ability of oil to transform even the most humble and mundane foods:
On reflection (the haters would say too much), I decided that the magic lies in the oil’s ability to make breakfast more convenient. After a while, boiled eggs start to seem rather boring, especially if you eat them most often in the morning, but even the smallest piece of butter is completely transformative. Suddenly, my usual protein-rich breakfast was a real treat; what I’m really looking forward to.
Essentially, oil makes everything better, but the three products above are prime examples of just how powerful it is. (It’s also good at salt marsh and matzo, but you probably already knew about that.)