Talk:Plugrà

This article was nominated for deletion on 16 January 2013 (UTC). The result of the discussion was keep.

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The hormone certification thing[edit]

I'm concerned that specifying that it is not certified to be hormone-free is not a neutral statement. It implies that that kind of certification matters, when there's no evidence that it does. One could label milk with a sticker saying "This product is albumin-free", charge $1.00 more for it, and in a few months, celebrities would be going on daytime talk shows speaking about the evil unscrupulous manufacturers that leave the albumin in their milk. To that point, Wikipedia shouldn't be used to advance the marketing agendas of milk producers who have done the above, but with growth hormone. I'm removing the statement to protect the neutral point of view of the article. —Preceding unsigned comment added by 68.7.251.127 (talk) 18:53, 24 January 2011 (UTC)[reply]

plugra is it a brand? Yes, it is a brand name (probably copyrighted) Several large dairies across the country produce this butter to Plugra's specifications (lower water/ higher fat content). Keller's Creamery is an example of a dairy currently producing this product.

Alfredo[edit]

The article claims that with Plugra, you can omit the heavy cream when making alfredo sauce. I find this hard to believe, since Plugra is 82.5% butterfat vs. 80% for normal butters (per Keller's Creamery web page). I can't imagine that that small difference can allow you to fundamentally change the composition of alfredo sauce. I can believe that Plugra + cheese yields a useful and delicious sauce, but if you're going to call it alfredo, it should be essentially indistinguishable from an alfredo sauce made in the usual way with heavy cream. -- Coneslayer 16:15, 21 July 2006 (UTC)[reply]

I agree that the slight difference in butterfat content is not enough to significantly affect an alfredo sauce. Having said that, I have several recipes which don't call for heavy cream at all, so I think its inclusion is a matter of personal preference. I'm in favor of removing the mention entirely. Clouseau 09:30, 9 October 2007 (UTC)[reply]

Speedy deletion[edit]

Someone added a speedy tag to this article. This is a well-established article with edits by several authors, and discussions on talk page. I personally believe the product is notable because it is the best-known European-style butter made in the United States, but under no circumstances is speedy deletion appropriate. -- Coneslayer (talk) 00:22, 15 December 2007 (UTC)[reply]

Assessment comment[edit]

The comment(s) below were originally left at Talk:Plugrà/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Perhaps someone not very interested in cooking would see this article as not being notable. But, there is quite a difference in the flavor of this butter vs. standard unsalted butter, such that, having used this butter for the first time today for a new butter cream frosting (not recommended) and tasting it, I immediatley needed to research what was different about this butter that cause the distinct difference in my dessert. This is a notable butter variation for those interested in the culinary arts. My two cents. I hope this article stays. I found it informative.

Last edited at 04:11, 5 May 2008 (UTC). Substituted at 03:08, 30 April 2016 (UTC)