brooklyn1 said...

>
> "Ed Pawlowski" wrote:
>>
>> I guess I'm the opposite of everyone else. I like hard butter. When
>> making breakfast, the first step is to take the butter out of the
>> fridge. By the time the toast is done ten minutes later, it is still
>> very hard, just not rock solid. I prefer that over room temperature.
>
> Whipped butter is like half air... its intent is more to save calories
> than spreadablity... a lot of the pancake joints and other eaterys serve
> whipped butter with a melon baller for presentation but from their point
> of view it's really to keep costs down, you get half as much butter.


brooklyn1,

Maybe at pancake joints but both the 8oz. 2-stick and 8oz. tub of whipped
Breakstone butter at my market are the same price.

Also as I mentioned in the opening post, the tub of whipped butter was
about as hard as a rock. It was pointed out that room temp makes all the
difference. But there's no air in there as far as I can tell.

Best,

Andy
--
Eat first, talk later.