Sean Timberlake is a professional writer, amateur foodie, avid traveler and all-around bon vivant. DPaul Brown is a photographer and partner in culinary crime. We were married for realz in 2008, and live in San Francisco.
Now, how is it we can have been on this earth nearly 40 years and never knew that making butter is so utterly, totally easy? Why isn't everyone making it, all the time? I don't know, but I do know may well never buy butter again.
It was created at the Palace Hotel in 1923 to honor actor George Arliss, who was then the lead in the play "The Green Goddess" by William Archer. Cool, creamy and fresh with herbs, it went on to become one of the most popular dressings in the West.
Starting with fresh, tannic hachiya persimmons, you peel and hang them, massaging them gently occasionally for several weeks. In the end, you get a dense, chewy dried fruit that is unlike any other. I just started my first batch.