Stop Refrigerating Your Butter

[PeoplesElbow]

I was given 3lbs of butter, no way I am leaving that much out, I usually eat a stick a month.

 

[happyazz]

I was given 3lbs of butter, no way I am leaving that much out, I usually eat a stick a month.

I "read some where" a few years ago that if you eat a stick of butter left at room temp. you are eating too much butter. I would not store a whole pound at room temp. but a stick at a time. I have not had any problems.

 

[PeoplesElbow]

I "read some where" a few years ago that if you eat a stick of butter left at room temp. you are eating too much butter. I would not store a whole pound at room temp. but a stick at a time. I have not had any problems.

I vacuum packed it then froze it, didn't know what else to do with that much butter. It came from an Amish farm in Ohio.

 

[GURPS]

Okay, I have to ask: why would you have margarine if you already have butter?

I have no idea .....

 

[GURPS]

I buy that Promise margarine stuff because it spreads easy and I cook with butter.

Wait, are we talking REAL margarine, or oil spreads like "I can't believe its not butter" (ICBINB)? Because margarine is disgusting, but I do appreciate some of the oil spreads. I cook with butter, and put butter on my pancakes/waffles, but I prefer ICBINB on bread/toast.

I am not sure, it was the 1970's .....
and you are not supposed to cook with Margarine

.... and coconut oil. http://foodmatters.tv/articles-1/butter-vs-margarine

my wife [in the last 8 months] has started using the coconut paste

But what is "real" margarine vs. the artificially flavored congealed vegetable oil in a tub? I thought it was the same thing.

I like the 'Sheds Spread' [brown tub] on some things ..... like broccoli
but I cook with and eat my veggies with Butter ...

I "read some where" a few years ago that if you eat a stick of butter left at room temp. you are eating too much butter.

I go through a stick of butter cooking Sunday Breakfast .... [Hash Browns, Eggs]

 

[vraiblonde]

here are the ingredients from ICBINB:
Purified Water
Soybean Oil
Palm Oil
Salt
Mono and Di-glycerides (fancy name for fat, animal or plant)
Soy
Palmitate (another component of palm oil)
and Beta Carotene for color (extracted from carrots or sweet potatoes).

Um, yeah, the ingredient list for butter is:
Sweet cream
Salt

ICBINB has nothing in it that you would ever actually eat on its own, so why would you eat them mixed together? I don't really care if you want to smear your toast with soybean oil and di-glycerides, but please - really - don't try and pretend it's just as natural and healthy as butter. It's not.

 

[Pushrod]

We never keep our butter in the fridge. Its always in a butter dish on the counter. Now we do purchase butter in bulk and keep it frozen until we need to replace the counter supply.

 

[DEEKAYPEE8569]

We never keep our butter in the fridge. Its always in a butter dish on the counter. Now we do purchase butter in bulk and keep it frozen until we need to replace the counter supply.

Same here.

 

[KDENISE977]

If you don't keep your butter room-temp...how do you roll your corn on the cobb in it?? :shrug: makes no sense.

 

[Hodr]

Um, yeah, the ingredient list for butter is:
Sweet cream
Salt

ICBINB has nothing in it that you would ever actually eat on its own, so why would you eat them mixed together? I don't really care if you want to smear your toast with soybean oil and di-glycerides, but please - really - don't try and pretend it's just as natural and healthy as butter. It's not.

You are quibbling about how ingredients are listed (specificity). You could list the ingredients of ICBINB as Palm Fruit, Soy Beans, Carrots, and Salt. Take things out of context all you want, but what you basically just said is that it's more natural for people to eat cow milk product, than palm fruit/soy beans/carrots.


BTW, Sweet Cream = Water, Sugar, Carboxylic acid, and TRI-GLYCERIDES.

 

[Hodr]

If you don't keep your butter room-temp...how do you roll your corn on the cobb in it?? :shrug: makes no sense.

3 seconds in the microwave?

 

[vraiblonde]

BTW, Sweet Cream = Water, Sugar, Carboxylic acid, and TRI-GLYCERIDES.

Well, no. They specify "sweet" cream to differentiate it from whey cream, which is tangier and saltier. I don't intend to get into the molecular breakdown of cream and list its "ingredients", and I'm also not going to argue with you that a synthetic product is as natural as something you can make at home with one ingredient.

I don't know why you're being so defensive anyway. Nobody is trying to take away your margarine.

 

[Hodr]

I don't know why you're being so defensive anyway. Nobody is trying to take away your margarine.

Not sure I am really offended. It just bothered me a little that you basically made the statement that people who eat margarine are idiots because butter is healthier than margarine, based on the ingredients list.

This passed over people who eat margarine because they prefer the taste, and as I argued, ignores the fact that despite having more ingredients current margarines (or oil spreads) aren't an unnatural abomination or necessarily less healthy than butter.

And the number of ingredients shouldn't make any difference. A V8 has way more ingredients than a Coca Cola, but I doubt you will find too many people claiming a Coke to be the healthier choice.

 

[vraiblonde]

Not sure I am really offended. It just bothered me a little that you basically made the statement that people who eat margarine are idiots because butter is healthier than margarine, based on the ingredients list.

I never said anything remotely close to that. You're just trying to pick a fight with me for whatever reason, so from now on I will be ignoring you.

 

[Hodr]

I never said anything remotely close to that. You're just trying to pick a fight with me for whatever reason, so from now on I will be ignoring you.

Hopefully you read this before you put me on ignore.

I just read back through the thread and I do apologize for mischaracterizing what you were saying. I guess I really did take it more personally than I thought when you wondered aloud why anyone would choose margarine over butter.

 

[Misfit]

Hopefully you read this before you put me on ignore.

I just read back through the thread and I do apologize for mischaracterizing what you were saying. I guess I really did take it more personally than I thought when you wondered aloud why anyone would choose margarine over butter.

I get upset when butter threads spread our community so thin.

 

[Pet_Rescuer]

I use a butter crock. http://thisweekfordinner.com/2010/05/27/french-butter-crock/

 

[PeoplesElbow]

If you don't keep your butter room-temp...how do you roll your corn on the cobb in it?? :shrug: makes no sense.

Hot corn doesnt need soft butter.

 

[PeoplesElbow]

Um, yeah, the ingredient list for butter is:
Sweet cream
Salt

ICBINB has nothing in it that you would ever actually eat on its own, so why would you eat them mixed together? I don't really care if you want to smear your toast with soybean oil and di-glycerides, but please - really - don't try and pretend it's just as natural and healthy as butter. It's not.

Only unsalted butter for me.

 

[FireBrand]

I get upset when butter threads spread our community so thin.

Your're on a roll now.