TammyM wrote:
> On Sat, 19 Nov 2005 08:46:35 GMT, Rhonda Anderson
> > wrote:
>
>>Wayne Boatwright > wrote in
:
>>
>>>On Fri 18 Nov 2005 09:29:28p, Thus Spake Zarathustra, or was it
>>>projectile vomit chick?
>>>
>>>>>Yes, perfectly safe. In fact, I put a stick of unsalted butter in
>>>>>the butter dish and deliberately leave it out for several days before
>>>>>eating so that can "age". The flavor develops into something more
>>>>>complex.
>>>>
>>>>good lordy i hope you're kidding! lol
>>>
>>>No, seriously. It's a common practice in countries other than the US.
>>> Most USians have a refrigeration fetish. :-)
>>>
>>It's not a terribly common practice here (NSW, Australia), either. Of
>>course, in some cooler parts of the country it may be more likely to be
>>done. If I leave butter out in my kitchen for several days in summer,
>>unless we were to run the airconditioning most of that time, I'd end up
>>with a puddle of butter <g>.
>
> I could probably leave it out now if I kept it out of the cats' paths,
> but in summer? In Sacramento? Fuggitabouddit. Puddle city!!!

The normally given melting point for butter is 93°F. It begins to deform
from that square stick shape in the high 80's.

Pastorio