Armed Polite Society
Main Forums => The Roundtable => Topic started by: Scout26 on November 26, 2012, 06:12:20 PM
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Since arguing over cornbread has gotten passe'.
I keep one stick on the counter, back-up sticks in the fridge and several boxes worth in the freezer. Like toilet paper, one can never have too much butter.
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Ijust used a lb of butter saturday to make chex mix, good thing There are 3 more lbs in the fridge.
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Seasonal. Winter on the counter, Summer in the fridge. Seems to keep better that way.
Salted or unsalted?
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Dozer is a great dog, but he has a weakness for butter. If it's on the counter, he'll leave the steak sitting right next to it and eat the butter. I keep it in the fridge.
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Dozer is a great dog, but he has a weakness for butter. If it's on the counter, he'll leave the steak sitting right next to it and eat the butter. I keep it in the fridge.
When we got Scout (our Great Dane mix) we used to keep butter on a saucer on the counter. Then we came in one day to find her with her head laying on the counter, lazily licking at the butter. We have a butter dish with a top now...
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When we got Scout (our Great Dane mix) we used to keep butter on a saucer on the counter. Then we came in one day to find her with her head laying on the counter, lazily licking at the butter. We have a butter dish with a top now...
So do I. it has tooth marks in it.
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I try to keep it on the counter but dogs and other people often disagree
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Both
We keep a stick in the counter for spreading on toast.
Rest is kept in the fridge, except for baking. Butter for baking is left out on the counter a day or two before making the dish.
I find it easier to cut cold butter pats off for frying and sauteing.
Last name is French, so there is always at least 4lbs of butter on reserve.
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Then we came in one day to find her with her head laying on the counter, lazily licking at the butter.
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Chris
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Butter in the fridge AND margarine on the counter next to the toaster.
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Salted butter in a covered dish on the counter if it is getting used regularly.
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My butter in a butter bell on the counter, back up pound or two in the fridge.
Her margarine in the fridge.
http://www.butterbell.com/how-to-use-butter-bell-crock/#axzz2DNNph2Ld
bob
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I converted on this issue due to Ms. MillCreek. I used to always keep mine covered in the fridge due to concerns over spoilage. She did not like using cold butter and pointed out that her entire family had been using room-temperature butter for decades safely. I used a butter bell for a while, but the butter always ended up falling into the water. We now use a rectangular covered glass butter dish on the counter. I keep a pound in the fridge and usually have five pounds or so in the freezer kept in Ziploc freezer bags. When I get down to two pounds or so, I keep an eye out for sales and buy a couple more. I rotate the stock from the freezer to the fridge to the counter.
PS: I also take 40 mg. simvastatin every night. Interestingly enough though, my elevated cholesterol and high LDL is not due to diet, but a genetic quirk in the apolipoprotein B-100. When I was first diagnosed 23 years ago, I ate a AHA Type I diet (very low fat) for eight months to see if that would change my lipids, even though my internist said it probably would not. He was right. My lipids are not dependent on diet.
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Salted butter on the counter, back-up in the fridge, more back-up in the freezer.
We use butter only a couple of times a week on toast, but it is always ready.
Our current four-legged alarm system does not serve herself from counter or table.
The previous one did so within his own set of ethics.
Anything he could reach with both forefeet on the ground was his.
He only once went onto his hindlegs to reach food.
If a bowl of apples was left within his reach, he took only one per day.
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Ok... in Dozer's defense, he has a thing for ANY "B" word...
Butter, bone, ball, biscuit...
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Stick kept on the counter for regular use, rest in the fridge or deep freeze for storage.
Butter is basically fat and some water. It'll keep longer in the fridge of course, but room temp isn't going to hurt it any.
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When we got Scout26 (our Great Dane mix) we used to keep butter on a saucer on the counter. Then we came in one day to find himer with hiser head laying on the counter, lazily licking at the butter. We have a butter dish with a top now...
FIFY
Awkward!!!!
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FIFY
Awkward!!!!
That tends to happen if you invite him in even once.
Chris
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Ok... in Dozer's defense, he has a thing for ANY "B" word...
Butter, bone, ball, biscuit...
Boobies?
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Dozer is a great dog, but he has a weakness for butter. If it's on the counter, he'll leave the steak sitting right next to it and eat the butter. I keep it in the fridge.
I hear you.
Cats also love butter.
Counter surfing in my household pretty much eliminates the possiblity of leaving any unattended food on counter tops or tables.
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Unsalted sticks in the fridge. We don't do much spontaneous toasting, and it gets plenty soft in a few minutes.
I started using unsalted for cooking, as it allows me to control the salt in the dish better.
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Boobies?
Yeah, those too. :rofl:
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I'm that one who voted "margarine".
Butter is for rich folks. :lol:
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I'm that one who voted "margarine".
Butter is for rich folks. :lol:
Where I live there isn't much of a price difference between butter and margerine.
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I'm that one who voted "margarine".
Butter is for rich folks. :lol:
Here in Wisconsin margarine is contraband. (http://host.madison.com/news/local/govt-and-politics/wisconsin-ban-on-margarine-targeted-for-repeal/article_e7cc94be-e2e7-11e0-ac81-001cc4c002e0.html)
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Unsalted for cooking, but I prefer to have salted for toast. Both kept in the refrigerator.
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Counter, fridge and freezer.
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Gunsafe.
*expletive deleted*it's expensive.
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I'm that one who voted "margarine".
Butter is for rich folks. :lol:
The butter/margerine price issue is one I catorgize as "screw that, I'll pay for the good stuff, or do without all together!"
I'm sorry, but margerine is just nasty. [barf]
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So do I. it has tooth marks in it.
She's dumb, but not dumb enough to chew up a glass cover (so far anyway).
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Ok... Dozer probably would...
You know... pets DO act like their owners...
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Ok... Dozer probably would...
You know... pets DO act like their owners...
Oh, now that ws cold. :lol:
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You don't know Bedlamite and I...
That was actually fairly nice!
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Around here, the price for the two isn't much different.
Though to fair, I generally dish out the extra dollar or so it costs for decent butter. Something like Cabbot has much better flavor than store brand or something like Land O'Lakes. Lupark or similar is even better, though I don't require really good butter often enough to keep it on hand all of the time.
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I should post the video of Strings' drooling cat.
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Price? Here in Ohio, I get a pound for around $2.20. Lasts me about two weeks...
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I cook my bacon in butter.
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I should post the video of Strings' drooling cat.
Do you hold that cats are also like their owners?
If so, I shall wear rain gear if I ever meet strings. :laugh:
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That wasn't my cat: it was Spoon's.
Dig a lil deeper, bro. Or maybe go fall out of another treestand... >:D
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I'm sorry, but margerine is just nasty. [barf]
It's worse than that.
A good many years ago, my summer job was in a factory that made swimming pool filters. The sales manager was a young guy who had a degree in chemical engineering. Dunno how he ended up selling swimming pool filters, but there he was ... and we were both car nuts, so we became friendly.
A year or so after the last summer I worked there, he moved on to a much better-paying job at a chemical company. Got himself a pretty wife, bought a new house, and a Mustang Shelby Cobra 500 (the original -- I did say this was awhile ago). He invited me up one Saturday to meet his wife and see the new house and car. Somewhere during the over-dinner conversation, the topic of butter vs. margarine came up. He flatly stated that he would not allow it in the house. Naturally, I asked why. He told me.
Turns out, margarine is a chemical by-product. My friend found out that margarine is made out of what's left over from when his company made other, higher-priced chemicals. He said once he learned what it is (not "what's in it" -- I said "what it is"), he decided it's completely toxic and not fit for human or animal consumption.
Who am I to argue with a chemical engineer about chemicals? Butter tastes better anyway.
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When I don't have a teenage son in residence with a fondness for anything that even remotely resembles butter, I keep it in a butter crock on the counter. Since I do have one of those in residence, I hide it in the vegetable drawer under a bag of spinach.
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When I don't have a teenage son in residence with a fondness for anything that even remotely resembles butter, I keep it in a butter crock on the counter. Since I do have one of those in residence, I hide it in the vegetable drawer under a bag of spinach.
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JETHRO!
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JETHRO!
That woke up the dog and made Robert come running. MrsSmith, your son officially has a new nickname.
:rofl: :rofl: :rofl: :rofl: :rofl:
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"My friend found out that margarine is made out of what's left over from when his company made other, higher-priced chemicals."
Huh?
Margerine is made from hydrogenated oils, such as soy, cottonseed, corn, etc.
It's partially hydrogenated (to make it solid) using a catalyzation process.
There's no doubt that there are some interesting chemicals used in the manufacture of margerine, but it's not as if it's a complete and total byproduct of, say, the manufacture of pesticides or nuclear weapons.
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What Mike said. Margarine = partially hydrogenated oil. They (partially) hydrogenate it by bubbling hydrogen through the oil (sometimes with nickel as a catalyst, though it's not present in the final product). No odd chemistry experiment byproducts. Transfat-free margarine has a little more chemistry involved, but is still not a byproduct of anything.
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That woke up the dog and made Robert come running. MrsSmith, your son officially has a new nickname.
:rofl: :rofl: :rofl: :rofl: :rofl:
Perfect!!