On Thu, 24 Aug 2006 18:15:51 -0400, "Bob (this one)" > wrote:

>> Because, for one thing, the amount of salt in "lightly salted" butter is highly
>> variable, by both manufacturer and batch.
>
>Sorry. No, it isn't....

>> We don't buy any but unsalted butter for any purpose.
>
>I'm sure that's the case. But there's no good reason that
>you've offered.

That's not my opinion -- it was the result of a Cooks Illustrated test about
five years ago.

I'll have to see if Robert Wolke has ever touched on the subject...

-- Larry