On Mon, 18 Jul 2016 09:52:12 -0700 (PDT), "
> wrote:

>On Monday, July 18, 2016 at 7:28:01 AM UTC-5, Nancy2 wrote:
>>
>> Once I unwrap a stick of butter, it never goes back in the fridge. I have
>> treated it this way for all of the last 55 years and never had any get rancid.
>>
>> N.
>>
>>
>Me, too. Also, once I take the last stick out of the box I
>immediately go to the freezer and transfer that box to the
>'fridge. By the time I need it in a few days it's thawed.

I keep butter in the fridge, I prefer butter that's firm... for
cooking firm butter melts quickly, but for spreading on bread I much
prefer fairly firm butter... I slice it thin and after 2-3 minutes it
spreads perfectly without melting... I don't like soft/melted butter
for cold sandwhiches; hard sliced egg, various herrings, and
especially cucumber/radish/onion/lettuce/tomato/cheese sandwiches... a
good sardine sandwich on pumpernickel *requires* cold butter. I never
buy salted butter, I much prefer to add my own salt or have the
ingredients contain salt... a cold butter and anchovy sandwich on
crusty Brooklyn-baked semolina bread is the best... the anchovy oil is
used to dress a tomato and fresh mozz salad.