Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
> My roommate.... stores the butter dish
> on the kitchen counter instead of the refrigerator. > I've just never heard of such a thing and it's grossing me out. I nearly always keep butter on the kitchen counter. Sorry if that sounds awful, but I'm with your roommate on this score! The butter is so much easier to spread. However, a big point: we use a lot of the stuff so it goes quickly. It's not like the same stick of butter sits there for three weeks. And even on the counter, we still keep it covered. Yes, butter *will* go rancid if it's left out too long, but you can always taste it the instant it starts to happen. Pretty difficult to get butter poisoning just for that reason. If it's bad enough to hurt you, you wouldn't want to eat it anyway. Butter is a dairy product, but it doesn't go bad nearly as quickly as milk does. I'd be queasy about milk that was left out for 6 hours. Butter? Not a problem at all. Two completely different animals there. Also, refrigeration is not necessarily a cure-all. I've tasted a *lot* more bad butter that came out of people's refrigerators than I ever have with butter that was out on the counter. For one thing, the stuff absorbs refrigerator odors like crazy. You've got to keep it unopened, or under thick plastic or metal. I sure wouldn't want to just schlep a half-eaten stick of butter back in the fridge without sealing it up somehow. *That's* what a lot of people do, and it's much nastier than butter sitting on the counter for a while. Plus that, butter gets old in the refrigerator too. It just takes longer. Watch those expiration dates, and freeze it if you don't use it right away. And by the way, for people who mentioned peanut butter--- most store-bought brands really don't need to be refrigerated. Really! And if you do refrigerate peanut butter, just as some kind of obsessive thing, be very careful about microwaving it to "make it soft". Many brands of peanut butter use a foil seal. Unless you carefully remove every last molecule of foil when you first open the jar--- which is nearly impossible--- it can spark and arc in the microwave. Peanut butter also burns easily. -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
|
|||
|
|||
![]()
> My roommate.... stores the butter dish
> on the kitchen counter instead of the refrigerator. > I've just never heard of such a thing and it's grossing me out. I nearly always keep butter on the kitchen counter. Sorry if that sounds awful, but I'm with your roommate on this score! The butter is so much easier to spread. However, a big point: we use a lot of the stuff so it goes quickly. It's not like the same stick of butter sits there for three weeks. And even on the counter, we still keep it covered. Yes, butter *will* go rancid if it's left out too long, but you can always taste it the instant it starts to happen. Pretty difficult to get butter poisoning just for that reason. If it's bad enough to hurt you, you wouldn't want to eat it anyway. Butter is a dairy product, but it doesn't go bad nearly as quickly as milk does. I'd be queasy about milk that was left out for 6 hours. Butter? Not a problem at all. Two completely different animals there. Also, refrigeration is not necessarily a cure-all. I've tasted a *lot* more bad butter that came out of people's refrigerators than I ever have with butter that was out on the counter. For one thing, the stuff absorbs refrigerator odors like crazy. You've got to keep it unopened, or under thick plastic or metal. I sure wouldn't want to just schlep a half-eaten stick of butter back in the fridge without sealing it up somehow. *That's* what a lot of people do, and it's much nastier than butter sitting on the counter for a while. Plus that, butter gets old in the refrigerator too. It just takes longer. Watch those expiration dates, and freeze it if you don't use it right away. And by the way, for people who mentioned peanut butter--- most store-bought brands really don't need to be refrigerated. Really! And if you do refrigerate peanut butter, just as some kind of obsessive thing, be very careful about microwaving it to "make it soft". Many brands of peanut butter use a foil seal. Unless you carefully remove every last molecule of foil when you first open the jar--- which is nearly impossible--- it can spark and arc in the microwave. Peanut butter also burns easily. -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
|
|||
|
|||
![]()
Dave Hill wrote:
> > And by the way, for people who mentioned peanut butter--- most store-bought > brands really don't need to be refrigerated. Really! And if you do > refrigerate peanut butter, just as some kind of obsessive thing, be very > careful about microwaving it to "make it soft". Many brands of peanut > butter use a foil seal. Unless you carefully remove every last molecule of > foil when you first open the jar--- which is nearly impossible--- it can > spark and arc in the microwave. Peanut butter also burns easily. The Smuckers "all-natural" peanut butter label says to "refrigerate after opening." We put that in the microwave to soften it, but I don't think it has a foil seal around it. The sugary, preservative peanut butters (Jif, Peter Pan, etc.) stay in the cabinet and seem to last forever. Deb |
|
|||
|
|||
![]()
Dave Hill wrote:
> > And by the way, for people who mentioned peanut butter--- most store-bought > brands really don't need to be refrigerated. Really! And if you do > refrigerate peanut butter, just as some kind of obsessive thing, be very > careful about microwaving it to "make it soft". Many brands of peanut > butter use a foil seal. Unless you carefully remove every last molecule of > foil when you first open the jar--- which is nearly impossible--- it can > spark and arc in the microwave. Peanut butter also burns easily. The Smuckers "all-natural" peanut butter label says to "refrigerate after opening." We put that in the microwave to soften it, but I don't think it has a foil seal around it. The sugary, preservative peanut butters (Jif, Peter Pan, etc.) stay in the cabinet and seem to last forever. Deb |
|
|||
|
|||
![]() "Dave Hill" > wrote in message ... > > My roommate.... stores the butter dish > > on the kitchen counter instead of the refrigerator. > > I've just never heard of such a thing and it's grossing me out. > > I nearly always keep butter on the kitchen counter. Sorry if that sounds > awful, but I'm with your roommate on this score! The butter is so much > easier to spread. <snip> Me too. There's usually one pack of it in the fridge, for when the one that's out runs out, and also for pastry/crumble making, when it's important to use chilled ingredients. We take our milk out of the fridge in the morning, and it doesn't usually go back in there - we drink around a litre a day of skimmed between the two of us, a fresh litre each day. I don't (as I've mentioned before) refrigerate eggs, either. Of course, it's pretty cool here, except on rare summer days (it's around17 degrees now, I think) and if it is ever warm, both butter and milk live in the fridge, although it's a PITA to spread the butter at such times! Jo --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.722 / Virus Database: 478 - Release Date: 18/07/04 |
|
|||
|
|||
![]()
"Deborah G. Buckner" > wrote in message
... > Dave Hill wrote: > > > > And by the way, for people who mentioned peanut butter--- most store-bought > > brands really don't need to be refrigerated. Really! And if you do > > refrigerate peanut butter, just as some kind of obsessive thing, be very > > careful about microwaving it to "make it soft". Many brands of peanut > > butter use a foil seal. Unless you carefully remove every last molecule of > > foil when you first open the jar--- which is nearly impossible--- it can > > spark and arc in the microwave. Peanut butter also burns easily. > > The Smuckers "all-natural" peanut butter label says to "refrigerate > after opening." We put that in the microwave to soften it, but I don't > think it has a foil seal around it. The sugary, preservative peanut > butters (Jif, Peter Pan, etc.) stay in the cabinet and seem to last forever. > > Deb The main reason for refrigerating natural peanut butter is to prevent the oil from seperating out again after it has been stirred up. I never put mine in the fridge but have to stir it up a lot. chrissy |
|
|||
|
|||
![]()
Dave Hill wrote:
>> My roommate.... stores the butter dish on the kitchen counter >> instead of the refrigerator. I've just never heard of such a >> thing and it's grossing me out. It's grossing you out because you're assuming a lot of stuff instead=20 of actually looking into it. > I nearly always keep butter on the kitchen counter. The butter is > so much easier to spread. However, a big point: we use a lot of > the stuff so it goes quickly. It's not like the same stick of > butter sits there for three weeks. And if it did, it would still be good unless your house is unusually=20 hot. Butter melts to a liquid around 93=B0F, but lower than that, it'll=20 hold its shape. > And even on the counter, we still keep it covered. Bugs and pets. > Yes, butter *will* go rancid if it's left out too long, but you can > always taste it the instant it starts to happen. Well, no. Rancidity is a gradual thing. But the time it will take can be measured in weeks > Pretty difficult to get butter poisoning just for that reason. If > it's bad enough to hurt you, you wouldn't want to eat it anyway. Rancidity is a spoilage condition, not a one that will harm you. There is no butter poisoning. Rancidity is an ongoing change in the fat structure of the butter. Not to be confused with the smell of=20 unrefrigerated butter. Cold butter has virtually no smell, as most=20 cold things; room temp butter has a clean smell. After a time, you'll=20 probably be able to distinguish the smells of salted versus unsalted=20 butters. And sweet cream versus cultured butter. > Butter is a dairy product, but it doesn't go bad nearly as quickly > as milk does. Not to be considered in the same breath. Milk spoils because of its composition. Fat, protein, carbs and plenty of moisture. A veritable petri dish for bacterial growth. But, here again, you need to distinguish between spoilage bacteria and pathogenic ones. Spoilage bacteria may well make it unpleasant to smell or eat, but they won't hurt you. Pathogens will. They compete for nutrients and the spoilage bacteria are stronger. Milk will hurt you only long past the time the smell would choke a rat. Butter is approximately 80% fat with the remainder being water, milk=20 solids and some minor other ingredients. Very little to spoil in there. > I'd be queasy about milk that was left out for 6 hours. Butter? > Not a problem at all. Two completely different animals there. Milk left out for 6 hours at normal sorts of room temps will be warmish milk. Spoilage takes a lot longer. Think more than 24 hours. The suddenly different smell you notice is because the milk is warm and warm things give off more volatiles to smell. It's no indication of spoilage, it's what warm milk smells like. Until the wholesale pasteurization of milk, people routinely left raw=20 milk to "clabber" at room temp. It was a useful kind of spoilage, like=20 yogurt or kefir or cultured cheeses. Now that we kill most of the=20 organisms - good and bad - in milk, the natural processes can't unfold=20 as they once did. But it's also why dairy products have so much longer=20 shelf lives. The spoilage and pathogenic critters are killed in the=20 ultra-pasteurization that most milk products are subjected to. > Also, refrigeration is not necessarily a cure-all. I've tasted a > *lot* more bad butter that came out of people's refrigerators than > I ever have with butter that was out on the counter. For one > thing, the stuff absorbs refrigerator odors like crazy. You've got > to keep it unopened, or under thick plastic or metal. I sure > wouldn't want to just schlep a half-eaten stick of butter back in > the fridge without sealing it up somehow. *That's* what a lot of > people do, and it's much nastier than butter sitting on the counter > for a while. Stretching it a bit here. Restaurants don't go to any trouble to shield butter from odors beyond leaving it in the wrapper it comes in. Paper. Butter will in the fullness of time absorb fridge odors,=20 but we're looking at weeks and weeks for it to be even remotely significant. The business of sealing butter up after use is plain silly. If it's around for less than a couple weeks, it'll be fine in the fridge, wrapped or unwrapped. Put it in the butter keeper on the door or in a butter dish and that's all it needs in reasonably normal use= =2E > Plus that, butter gets old in the refrigerator too. It just takes > longer. Watch those expiration dates, and freeze it if you don't > use it right away. Forget all this stuff. Expiration dates have nothing to do with anything except the law departments in the big milk packagers covering=20 their asses. Nothing to do with the food itself. Butter will get old=20 in the fridge after maybe 6 months. Still be usable; not as good as=20 fresher butter, but no big deal. > And by the way, for people who mentioned peanut butter--- most > store-bought brands really don't need to be refrigerated. Really! > And if you do refrigerate peanut butter, just as some kind of > obsessive thing, be very careful about microwaving it to "make it > soft". The "obsession" might be to keep it from separating. Or it might simply be as misguided as your uninformed postulating about butter above.= > Many brands of peanut butter use a foil seal. Unless you carefully > remove every last molecule of foil when you first open the jar--- > which is nearly impossible--- it can spark and arc in the > microwave. Now we're in the bullshit zone. I just went downstairs and put a jar of Jif Creamy in the mike for 15 seconds. There are little bits of=20 foil stuck to the rim because I'm not compulsive about it. Fired up=20 that 1100 watt baby and nary a spark. Total absence of arcs. But the=20 texture of the PB (ate some in the interests of science) was lovely.=20 Smooth, warm, soft and redolent with the scent of peanuts. Tasted a=20 couple times to be sure. Yep. Good. Go read up on microwaves, what they are, how they work. Not some home=20 cook's website; the science of it. You'll find that metal can be put=20 into the cavity under lots of circumstances. And the odd snippet of=20 foil isn't the end of the world. "...every last molecule..." indeed. I routinely put things like chocolate to melt in a bowl in the mike=20 with a spoon in it so I can stop it and stir the stuff. Likewise=20 scrambled eggs and a fork. > Peanut butter also burns easily. Mine didn't. YMMV. Pastorio |
|
|||
|
|||
![]()
"Bob (this one)" > wrote in
: > Dave Hill wrote: > >>> My roommate.... stores the butter dish on the kitchen counter >>> instead of the refrigerator. I've just never heard of such a thing >>> and it's grossing me out. > > It's grossing you out because you're assuming a lot of stuff instead > of actually looking into it. > >> I nearly always keep butter on the kitchen counter. The butter is >> so much easier to spread. However, a big point: we use a lot of >> the stuff so it goes quickly. It's not like the same stick of butter >> sits there for three weeks. > > And if it did, it would still be good unless your house is unusually > hot. Butter melts to a liquid around 93°F, but lower than that, it'll > hold its shape. > >> And even on the counter, we still keep it covered. > > Bugs and pets. > >> Yes, butter *will* go rancid if it's left out too long, but you can >> always taste it the instant it starts to happen. > > Well, no. Rancidity is a gradual thing. But the time it will take can > be measured in weeks > >> Pretty difficult to get butter poisoning just for that reason. If >> it's bad enough to hurt you, you wouldn't want to eat it anyway. > > Rancidity is a spoilage condition, not a one that will harm you. There > is no butter poisoning. Rancidity is an ongoing change in the fat > structure of the butter. Not to be confused with the smell of > unrefrigerated butter. Cold butter has virtually no smell, as most > cold things; room temp butter has a clean smell. After a time, you'll > probably be able to distinguish the smells of salted versus unsalted > butters. And sweet cream versus cultured butter. > >> Butter is a dairy product, but it doesn't go bad nearly as quickly as >> milk does. > > Not to be considered in the same breath. Milk spoils because of its > composition. Fat, protein, carbs and plenty of moisture. A veritable > petri dish for bacterial growth. But, here again, you need to > distinguish between spoilage bacteria and pathogenic ones. Spoilage > bacteria may well make it unpleasant to smell or eat, but they won't > hurt you. Pathogens will. They compete for nutrients and the spoilage > bacteria are stronger. Milk will hurt you only long past the time the > smell would choke a rat. > > Butter is approximately 80% fat with the remainder being water, milk > solids and some minor other ingredients. Very little to spoil in there. > >> I'd be queasy about milk that was left out for 6 hours. Butter? >> Not a problem at all. Two completely different animals there. > > Milk left out for 6 hours at normal sorts of room temps will be > warmish milk. Spoilage takes a lot longer. Think more than 24 hours. > The suddenly different smell you notice is because the milk is warm > and warm things give off more volatiles to smell. It's no indication > of spoilage, it's what warm milk smells like. > > Until the wholesale pasteurization of milk, people routinely left raw > milk to "clabber" at room temp. It was a useful kind of spoilage, like > yogurt or kefir or cultured cheeses. Now that we kill most of the > organisms - good and bad - in milk, the natural processes can't unfold > as they once did. But it's also why dairy products have so much longer > shelf lives. The spoilage and pathogenic critters are killed in the > ultra-pasteurization that most milk products are subjected to. > >> Also, refrigeration is not necessarily a cure-all. I've tasted a >> *lot* more bad butter that came out of people's refrigerators than >> I ever have with butter that was out on the counter. For one >> thing, the stuff absorbs refrigerator odors like crazy. You've got >> to keep it unopened, or under thick plastic or metal. I sure >> wouldn't want to just schlep a half-eaten stick of butter back in >> the fridge without sealing it up somehow. *That's* what a lot of >> people do, and it's much nastier than butter sitting on the counter >> for a while. > > Stretching it a bit here. Restaurants don't go to any trouble to > shield butter from odors beyond leaving it in the wrapper it comes > in. Paper. Butter will in the fullness of time absorb fridge odors, > but we're looking at weeks and weeks for it to be even remotely > significant. The business of sealing butter up after use is plain > silly. If it's around for less than a couple weeks, it'll be fine in > the fridge, wrapped or unwrapped. Put it in the butter keeper on the > door or in a butter dish and that's all it needs in reasonably normal > use. > >> Plus that, butter gets old in the refrigerator too. It just takes >> longer. Watch those expiration dates, and freeze it if you don't use >> it right away. > > Forget all this stuff. Expiration dates have nothing to do with > anything except the law departments in the big milk packagers covering > their asses. Nothing to do with the food itself. Butter will get old > in the fridge after maybe 6 months. Still be usable; not as good as > fresher butter, but no big deal. > >> And by the way, for people who mentioned peanut butter--- most >> store-bought brands really don't need to be refrigerated. Really! >> And if you do refrigerate peanut butter, just as some kind of >> obsessive thing, be very careful about microwaving it to "make it >> soft". > > The "obsession" might be to keep it from separating. Or it might > simply be as misguided as your uninformed postulating about butter > above. > >> Many brands of peanut butter use a foil seal. Unless you carefully >> remove every last molecule of foil when you first open the jar--- >> which is nearly impossible--- it can spark and arc in the microwave. > > Now we're in the bullshit zone. I just went downstairs and put a jar > of Jif Creamy in the mike for 15 seconds. There are little bits of > foil stuck to the rim because I'm not compulsive about it. Fired up > that 1100 watt baby and nary a spark. Total absence of arcs. But the > texture of the PB (ate some in the interests of science) was lovely. > Smooth, warm, soft and redolent with the scent of peanuts. Tasted a > couple times to be sure. Yep. Good. > > Go read up on microwaves, what they are, how they work. Not some home > cook's website; the science of it. You'll find that metal can be put > into the cavity under lots of circumstances. And the odd snippet of > foil isn't the end of the world. "...every last molecule..." indeed. > > I routinely put things like chocolate to melt in a bowl in the mike > with a spoon in it so I can stop it and stir the stuff. Likewise > scrambled eggs and a fork. > >> Peanut butter also burns easily. > > Mine didn't. YMMV. > > Pastorio Thanks for this well reasoned post. I chose not to trim anything because I thought it worth repeating. Big J ----- |
|
|||
|
|||
![]()
"Bob (this one)" > wrote in
: > Dave Hill wrote: > >>> My roommate.... stores the butter dish on the kitchen counter >>> instead of the refrigerator. I've just never heard of such a thing >>> and it's grossing me out. > > It's grossing you out because you're assuming a lot of stuff instead > of actually looking into it. > >> I nearly always keep butter on the kitchen counter. The butter is >> so much easier to spread. However, a big point: we use a lot of >> the stuff so it goes quickly. It's not like the same stick of butter >> sits there for three weeks. > > And if it did, it would still be good unless your house is unusually > hot. Butter melts to a liquid around 93°F, but lower than that, it'll > hold its shape. > >> And even on the counter, we still keep it covered. > > Bugs and pets. > >> Yes, butter *will* go rancid if it's left out too long, but you can >> always taste it the instant it starts to happen. > > Well, no. Rancidity is a gradual thing. But the time it will take can > be measured in weeks > >> Pretty difficult to get butter poisoning just for that reason. If >> it's bad enough to hurt you, you wouldn't want to eat it anyway. > > Rancidity is a spoilage condition, not a one that will harm you. There > is no butter poisoning. Rancidity is an ongoing change in the fat > structure of the butter. Not to be confused with the smell of > unrefrigerated butter. Cold butter has virtually no smell, as most > cold things; room temp butter has a clean smell. After a time, you'll > probably be able to distinguish the smells of salted versus unsalted > butters. And sweet cream versus cultured butter. > >> Butter is a dairy product, but it doesn't go bad nearly as quickly as >> milk does. > > Not to be considered in the same breath. Milk spoils because of its > composition. Fat, protein, carbs and plenty of moisture. A veritable > petri dish for bacterial growth. But, here again, you need to > distinguish between spoilage bacteria and pathogenic ones. Spoilage > bacteria may well make it unpleasant to smell or eat, but they won't > hurt you. Pathogens will. They compete for nutrients and the spoilage > bacteria are stronger. Milk will hurt you only long past the time the > smell would choke a rat. > > Butter is approximately 80% fat with the remainder being water, milk > solids and some minor other ingredients. Very little to spoil in there. > >> I'd be queasy about milk that was left out for 6 hours. Butter? >> Not a problem at all. Two completely different animals there. > > Milk left out for 6 hours at normal sorts of room temps will be > warmish milk. Spoilage takes a lot longer. Think more than 24 hours. > The suddenly different smell you notice is because the milk is warm > and warm things give off more volatiles to smell. It's no indication > of spoilage, it's what warm milk smells like. > > Until the wholesale pasteurization of milk, people routinely left raw > milk to "clabber" at room temp. It was a useful kind of spoilage, like > yogurt or kefir or cultured cheeses. Now that we kill most of the > organisms - good and bad - in milk, the natural processes can't unfold > as they once did. But it's also why dairy products have so much longer > shelf lives. The spoilage and pathogenic critters are killed in the > ultra-pasteurization that most milk products are subjected to. > >> Also, refrigeration is not necessarily a cure-all. I've tasted a >> *lot* more bad butter that came out of people's refrigerators than >> I ever have with butter that was out on the counter. For one >> thing, the stuff absorbs refrigerator odors like crazy. You've got >> to keep it unopened, or under thick plastic or metal. I sure >> wouldn't want to just schlep a half-eaten stick of butter back in >> the fridge without sealing it up somehow. *That's* what a lot of >> people do, and it's much nastier than butter sitting on the counter >> for a while. > > Stretching it a bit here. Restaurants don't go to any trouble to > shield butter from odors beyond leaving it in the wrapper it comes > in. Paper. Butter will in the fullness of time absorb fridge odors, > but we're looking at weeks and weeks for it to be even remotely > significant. The business of sealing butter up after use is plain > silly. If it's around for less than a couple weeks, it'll be fine in > the fridge, wrapped or unwrapped. Put it in the butter keeper on the > door or in a butter dish and that's all it needs in reasonably normal > use. > >> Plus that, butter gets old in the refrigerator too. It just takes >> longer. Watch those expiration dates, and freeze it if you don't use >> it right away. > > Forget all this stuff. Expiration dates have nothing to do with > anything except the law departments in the big milk packagers covering > their asses. Nothing to do with the food itself. Butter will get old > in the fridge after maybe 6 months. Still be usable; not as good as > fresher butter, but no big deal. > >> And by the way, for people who mentioned peanut butter--- most >> store-bought brands really don't need to be refrigerated. Really! >> And if you do refrigerate peanut butter, just as some kind of >> obsessive thing, be very careful about microwaving it to "make it >> soft". > > The "obsession" might be to keep it from separating. Or it might > simply be as misguided as your uninformed postulating about butter > above. > >> Many brands of peanut butter use a foil seal. Unless you carefully >> remove every last molecule of foil when you first open the jar--- >> which is nearly impossible--- it can spark and arc in the microwave. > > Now we're in the bullshit zone. I just went downstairs and put a jar > of Jif Creamy in the mike for 15 seconds. There are little bits of > foil stuck to the rim because I'm not compulsive about it. Fired up > that 1100 watt baby and nary a spark. Total absence of arcs. But the > texture of the PB (ate some in the interests of science) was lovely. > Smooth, warm, soft and redolent with the scent of peanuts. Tasted a > couple times to be sure. Yep. Good. > > Go read up on microwaves, what they are, how they work. Not some home > cook's website; the science of it. You'll find that metal can be put > into the cavity under lots of circumstances. And the odd snippet of > foil isn't the end of the world. "...every last molecule..." indeed. > > I routinely put things like chocolate to melt in a bowl in the mike > with a spoon in it so I can stop it and stir the stuff. Likewise > scrambled eggs and a fork. > >> Peanut butter also burns easily. > > Mine didn't. YMMV. > > Pastorio Thanks for this well reasoned post. I chose not to trim anything because I thought it worth repeating. Big J ----- |
|
|||
|
|||
![]() "Messalina" > wrote in message om... > "glas" > wrote in message >... > > "Deborah G. Buckner" > wrote in message > > ... > > > Dave Hill wrote: > > > > > > > > And by the way, for people who mentioned peanut butter--- most > > store-bought > > > > brands really don't need to be refrigerated. Really! And if you do > > > > refrigerate peanut butter, just as some kind of obsessive thing, be very > > > > careful about microwaving it to "make it soft". Many brands of peanut > > > > butter use a foil seal. Unless you carefully remove every last molecule > > of > > > > foil when you first open the jar--- which is nearly impossible--- it can > > > > spark and arc in the microwave. Peanut butter also burns easily. > > > > > > The Smuckers "all-natural" peanut butter label says to "refrigerate > > > after opening." We put that in the microwave to soften it, but I don't > > > think it has a foil seal around it. The sugary, preservative peanut > > > butters (Jif, Peter Pan, etc.) stay in the cabinet and seem to last > > forever. > > > > > > Deb > > > > The main reason for refrigerating natural peanut butter is to prevent the > > oil from seperating out again after it has been stirred up. I never put mine > > in the fridge but have to stir it up a lot. > > > > chrissy > > > Why don't you pour it off instead? Do you really need that extra oil? > > Mez It's not extra oil, it's the oil that makes it the right consistency peanut butter. It separates because it wasn't homogenized before packaging. Not sure it would taste right if you poured it off... --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.721 / Virus Database: 477 - Release Date: 7/16/2004 |
|
|||
|
|||
![]() "Cadie" > wrote in message news:ILDNc.199652$Oq2.150890@attbi_s52... > > > > "Messalina" > wrote in message > om... > > "glas" > wrote in message > >... > > > "Deborah G. Buckner" > wrote in message > > > ... > > > > Dave Hill wrote: > > > > > > > > > > And by the way, for people who mentioned peanut butter--- most > > > store-bought > > > > > brands really don't need to be refrigerated. Really! And if you do > > > > > refrigerate peanut butter, just as some kind of obsessive thing, be > very > > > > > careful about microwaving it to "make it soft". Many brands of > peanut > > > > > butter use a foil seal. Unless you carefully remove every last > molecule > > > of > > > > > foil when you first open the jar--- which is nearly impossible--- it > can > > > > > spark and arc in the microwave. Peanut butter also burns easily. > > > > > > > > The Smuckers "all-natural" peanut butter label says to "refrigerate > > > > after opening." We put that in the microwave to soften it, but I > don't > > > > think it has a foil seal around it. The sugary, preservative peanut > > > > butters (Jif, Peter Pan, etc.) stay in the cabinet and seem to last > > > forever. > > > > > > > > Deb > > > > > > The main reason for refrigerating natural peanut butter is to prevent > the > > > oil from seperating out again after it has been stirred up. I never put > mine > > > in the fridge but have to stir it up a lot. > > > > > > chrissy > > > > > > Why don't you pour it off instead? Do you really need that extra oil? > > > > Mez > > It's not extra oil, it's the oil that makes it the right consistency peanut > butter. It separates because it wasn't homogenized before packaging. Not > sure it would taste right if you poured it off... > > You're right about the oil affecting the consistency of the peanut butter. I've tried pouring the oil off once. But the time I got half-way through the jar, it was the consistency of cement. And for some reason it tasted way saltier without all that oil. Anyway peanut oil is one of the better oils for people to eat. Like olive oil, its monounsaturated. |
|
|||
|
|||
![]()
Dave Hill wrote:
>> My roommate.... stores the butter dish >> on the kitchen counter instead of the refrigerator. >> I've just never heard of such a thing and it's grossing me out. > > I nearly always keep butter on the kitchen counter. Sorry if that > sounds awful, but I'm with your roommate on this score! I noticed no one mentioned a Butter Bell in this thread (or if they did I missed it). I use one and adore it. The butter keeps nicely on the counter, stays soft. Product information below: http://www.butterbell.com/ Jill |
|
|||
|
|||
![]()
Dave Hill wrote:
>> My roommate.... stores the butter dish >> on the kitchen counter instead of the refrigerator. >> I've just never heard of such a thing and it's grossing me out. > > I nearly always keep butter on the kitchen counter. Sorry if that > sounds awful, but I'm with your roommate on this score! I noticed no one mentioned a Butter Bell in this thread (or if they did I missed it). I use one and adore it. The butter keeps nicely on the counter, stays soft. Product information below: http://www.butterbell.com/ Jill |
|
|||
|
|||
![]() "jmcquown" > wrote in message ... > Dave Hill wrote: > >> My roommate.... stores the butter dish > >> on the kitchen counter instead of the refrigerator. > >> I've just never heard of such a thing and it's grossing me out. > > > > I nearly always keep butter on the kitchen counter. Sorry if that > > sounds awful, but I'm with your roommate on this score! > > I noticed no one mentioned a Butter Bell in this thread (or if they did I > missed it). I use one and adore it. The butter keeps nicely on the > counter, stays soft. Product information below: > > http://www.butterbell.com/ > > Jill You read my mind, Jill. Isn't it great to have just-right butter always on hand! Felice |
|
|||
|
|||
![]() "jmcquown" > wrote in message ... > Dave Hill wrote: > >> My roommate.... stores the butter dish > >> on the kitchen counter instead of the refrigerator. > >> I've just never heard of such a thing and it's grossing me out. > > > > I nearly always keep butter on the kitchen counter. Sorry if that > > sounds awful, but I'm with your roommate on this score! > > I noticed no one mentioned a Butter Bell in this thread (or if they did I > missed it). I use one and adore it. The butter keeps nicely on the > counter, stays soft. Product information below: > > http://www.butterbell.com/ > > Jill You read my mind, Jill. Isn't it great to have just-right butter always on hand! Felice |
|
|||
|
|||
![]()
Felice Friese wrote:
> "jmcquown" > wrote in message > ... >> Dave Hill wrote: >>>> My roommate.... stores the butter dish >>>> on the kitchen counter instead of the refrigerator. >>>> I've just never heard of such a thing and it's grossing me out. >>> >>> I nearly always keep butter on the kitchen counter. Sorry if that >>> sounds awful, but I'm with your roommate on this score! >> >> I noticed no one mentioned a Butter Bell in this thread (or if they >> did I missed it). I use one and adore it. The butter keeps nicely >> on the counter, stays soft. Product information below: >> >> http://www.butterbell.com/ >> >> Jill > > You read my mind, Jill. Isn't it great to have just-right butter > always on hand! > > Felice Exactly, Felice. I love it. I like mine so well I gave one to each of my brothers last year for Christmas. Jill |
|
|||
|
|||
![]()
jmcquown wrote:
> Dave Hill wrote: > >>>My roommate.... stores the butter dish >>>on the kitchen counter instead of the refrigerator. >>>I've just never heard of such a thing and it's grossing me out. >> >>I nearly always keep butter on the kitchen counter. Sorry if that >>sounds awful, but I'm with your roommate on this score! > > I noticed no one mentioned a Butter Bell in this thread (or if they did I > missed it). I use one and adore it. The butter keeps nicely on the > counter, stays soft. Product information below: > > http://www.butterbell.com/ I don't get butter bells. They seem like more hassle than convenience. I keep my butter on the counter in an old stainless steel covered butter dish like you'd see in a 50's tv program. No water to mess with, no concern for spillage. No wet butter. Mine can hold about 1 1/3 sticks of butter, unlike the bell. The bell holds one stick, so if you refill it before it's empty, you'll have some part of a stick left over to put back into the fridge. I like mine better. Pastorio |
|
|||
|
|||
![]()
jmcquown wrote:
> Dave Hill wrote: > >>>My roommate.... stores the butter dish >>>on the kitchen counter instead of the refrigerator. >>>I've just never heard of such a thing and it's grossing me out. >> >>I nearly always keep butter on the kitchen counter. Sorry if that >>sounds awful, but I'm with your roommate on this score! > > I noticed no one mentioned a Butter Bell in this thread (or if they did I > missed it). I use one and adore it. The butter keeps nicely on the > counter, stays soft. Product information below: > > http://www.butterbell.com/ I don't get butter bells. They seem like more hassle than convenience. I keep my butter on the counter in an old stainless steel covered butter dish like you'd see in a 50's tv program. No water to mess with, no concern for spillage. No wet butter. Mine can hold about 1 1/3 sticks of butter, unlike the bell. The bell holds one stick, so if you refill it before it's empty, you'll have some part of a stick left over to put back into the fridge. I like mine better. Pastorio |
|
|||
|
|||
![]()
In article >, this one
> wrote: Is the butter contact with water messy is a butter bell? Does the butter boat insulate and seal the butter as well as a butter bell? Is the insulation and sealing actually necessary. I know some folks who simply leave their butter out, covered of course. Don't know how long that would work here in the Mid South with our ultra-summers. Guess it depends on how fast you consume your butter. How 'bout some commentary on butter bell versus butter boat. |
|
|||
|
|||
![]() On Thu, 29 Jul 2004, stark wrote: > How 'bout some commentary on butter bell versus butter boat. I bought a butter bell from a local pottery maker, and only used it once. I guess I don't eat as much butter as I thought I did, and it was probably 2 or 3 weeks before I opened it up after I first put the butter in it. The butter was moldy. I haven't used it since. But a few days ago I saw one in a kitchen supply store, and the instructions said that you have to change the water every 2-3 days. So I guess I was doing it wrong. I may try it again, but I don't know if remembering to change the water every couple of days is worth having room temperature butter around. Or maybe I just need to start eating more butter ![]() Jeneen |
|
|||
|
|||
![]() On Thu, 29 Jul 2004, stark wrote: > How 'bout some commentary on butter bell versus butter boat. I bought a butter bell from a local pottery maker, and only used it once. I guess I don't eat as much butter as I thought I did, and it was probably 2 or 3 weeks before I opened it up after I first put the butter in it. The butter was moldy. I haven't used it since. But a few days ago I saw one in a kitchen supply store, and the instructions said that you have to change the water every 2-3 days. So I guess I was doing it wrong. I may try it again, but I don't know if remembering to change the water every couple of days is worth having room temperature butter around. Or maybe I just need to start eating more butter ![]() Jeneen |
|
|||
|
|||
![]()
stark wrote:
> In article >, this one > > wrote: > > Is the butter contact with water messy is a butter bell? Does the > butter boat insulate and seal the butter as well as a butter bell? I don't know what a "butter boat" is. As for the butter bell, the water seal keeps the butter fresh up to 30 days, as long as you change the water every few days. It's not messy. > > Is the insulation and sealing actually necessary. I know some folks > who simply leave their butter out, covered of course. Don't know how > long that would work here in the Mid South with our ultra-summers. > I'm in the Mid-South. But I have AC; I doubt this would be a good idea if you don't ![]() Jill |
|
|||
|
|||
![]()
stark wrote:
> In article >, this one > > wrote: > > Is the butter contact with water messy is a butter bell? Does the > butter boat insulate and seal the butter as well as a butter bell? I don't know what a "butter boat" is. As for the butter bell, the water seal keeps the butter fresh up to 30 days, as long as you change the water every few days. It's not messy. > > Is the insulation and sealing actually necessary. I know some folks > who simply leave their butter out, covered of course. Don't know how > long that would work here in the Mid South with our ultra-summers. > I'm in the Mid-South. But I have AC; I doubt this would be a good idea if you don't ![]() Jill |
|
|||
|
|||
![]()
stark wrote:
> In article >, this one > > wrote: >=20 > Is the butter contact with water messy is a butter bell? Does the > butter boat insulate and seal the butter as well as a butter bell? How does putting it in a crock with or without water make for any=20 better "insulation" than just covering it? Why fool with handling the=20 butter more than once if it isn't necessary? The butter has to be soft=20 enough to cram in the bell before you can fill it. > Is the insulation and sealing actually necessary. I know some folks > who simply leave their butter out, covered of course. Don't know how > long that would work here in the Mid South with our ultra-summers. I'm in Virginia. We leave butter out in a covered butter dish all year=20 round. If it gets over 90=B0 we put it in the fridge until we remember=20 to take it out. No big deal. Very rare. > Guess it depends on how fast you consume your butter. Some sticks of butter will disappear in a few days, other hang around=20 as much as a couple weeks. Butter is marvelously resistant to=20 rancidity and spoilage just out in the room. Can't see a good reason=20 to use a bell. Pastorio |
|
|||
|
|||
![]()
stark wrote:
> In article >, this one > > wrote: >=20 > Is the butter contact with water messy is a butter bell? Does the > butter boat insulate and seal the butter as well as a butter bell? How does putting it in a crock with or without water make for any=20 better "insulation" than just covering it? Why fool with handling the=20 butter more than once if it isn't necessary? The butter has to be soft=20 enough to cram in the bell before you can fill it. > Is the insulation and sealing actually necessary. I know some folks > who simply leave their butter out, covered of course. Don't know how > long that would work here in the Mid South with our ultra-summers. I'm in Virginia. We leave butter out in a covered butter dish all year=20 round. If it gets over 90=B0 we put it in the fridge until we remember=20 to take it out. No big deal. Very rare. > Guess it depends on how fast you consume your butter. Some sticks of butter will disappear in a few days, other hang around=20 as much as a couple weeks. Butter is marvelously resistant to=20 rancidity and spoilage just out in the room. Can't see a good reason=20 to use a bell. Pastorio |
|
|||
|
|||
![]()
stark wrote:
> In article >, this one > > wrote: >=20 > Is the butter contact with water messy is a butter bell? Does the > butter boat insulate and seal the butter as well as a butter bell? How does putting it in a crock with or without water make for any=20 better "insulation" than just covering it? Why fool with handling the=20 butter more than once if it isn't necessary? The butter has to be soft=20 enough to cram in the bell before you can fill it. > Is the insulation and sealing actually necessary. I know some folks > who simply leave their butter out, covered of course. Don't know how > long that would work here in the Mid South with our ultra-summers. I'm in Virginia. We leave butter out in a covered butter dish all year=20 round. If it gets over 90=B0 we put it in the fridge until we remember=20 to take it out. No big deal. Very rare. > Guess it depends on how fast you consume your butter. Some sticks of butter will disappear in a few days, other hang around=20 as much as a couple weeks. Butter is marvelously resistant to=20 rancidity and spoilage just out in the room. Can't see a good reason=20 to use a bell. Pastorio |
|
|||
|
|||
![]()
In article >, this one
> wrote: > stark wrote: > > > In article >, this one > > > wrote: > > > > Is the butter contact with water messy is a butter bell? Does the > > butter boat insulate and seal the butter as well as a butter bell? > > How does putting it in a crock with or without water make for any > better "insulation" than just covering it? Why fool with handling the > butter more than once if it isn't necessary? The butter has to be soft > enough to cram in the bell before you can fill it. > > > Is the insulation and sealing actually necessary. I know some folks > > who simply leave their butter out, covered of course. Don't know how > > long that would work here in the Mid South with our ultra-summers. > > I'm in Virginia. We leave butter out in a covered butter dish all year > round. If it gets over 90° we put it in the fridge until we remember > to take it out. No big deal. Very rare. > > > Guess it depends on how fast you consume your butter. > > Some sticks of butter will disappear in a few days, other hang around > as much as a couple weeks. Butter is marvelously resistant to > rancidity and spoilage just out in the room. Can't see a good reason > to use a bell. > > Pastorio > Thanks. The folks I mentioned above live in Middle Tennessee where I'm sure like Virginia the temps can reach 90 deg. Here in the Mid South our 90 deg. feels more like 105 because of our peculiar humidity and the pestilence that accompanies it. We may be the mould capitol of the vorld. But I'm game for leaving some butter out and seeing just how long it takes our air to attack it. |
|
|||
|
|||
![]()
In article >, this one
> wrote: > stark wrote: > > > In article >, this one > > > wrote: > > > > Is the butter contact with water messy is a butter bell? Does the > > butter boat insulate and seal the butter as well as a butter bell? > > How does putting it in a crock with or without water make for any > better "insulation" than just covering it? Why fool with handling the > butter more than once if it isn't necessary? The butter has to be soft > enough to cram in the bell before you can fill it. > > > Is the insulation and sealing actually necessary. I know some folks > > who simply leave their butter out, covered of course. Don't know how > > long that would work here in the Mid South with our ultra-summers. > > I'm in Virginia. We leave butter out in a covered butter dish all year > round. If it gets over 90° we put it in the fridge until we remember > to take it out. No big deal. Very rare. > > > Guess it depends on how fast you consume your butter. > > Some sticks of butter will disappear in a few days, other hang around > as much as a couple weeks. Butter is marvelously resistant to > rancidity and spoilage just out in the room. Can't see a good reason > to use a bell. > > Pastorio > Thanks. The folks I mentioned above live in Middle Tennessee where I'm sure like Virginia the temps can reach 90 deg. Here in the Mid South our 90 deg. feels more like 105 because of our peculiar humidity and the pestilence that accompanies it. We may be the mould capitol of the vorld. But I'm game for leaving some butter out and seeing just how long it takes our air to attack it. |
|
|||
|
|||
![]()
stark wrote:
> In article >, this one > > wrote: <snip> >> >>Some sticks of butter will disappear in a few days, other hang around >>as much as a couple weeks. Butter is marvelously resistant to >>rancidity and spoilage just out in the room. Can't see a good reason >>to use a bell. >> >>Pastorio >> > > Thanks. The folks I mentioned above live in Middle Tennessee where I'm > sure like Virginia the temps can reach 90 deg. Here in the Mid South > our 90 deg. feels more like 105 because of our peculiar humidity and > the pestilence that accompanies it. We may be the mould capitol of the > vorld. But I'm game for leaving some butter out and seeing just how > long it takes our air to attack it. We leave the butter out on the counter (covered). Never had a problem with it going bad. There are two of us and we use butter, maybe a 1/4 pound a week or so. Granted, our house has A/C so it's a constant 72dF but even before we had the A/C we left it out until the temp's hit the mid 80's or so and then put it into the fridge. Never seen it go bad in the 50 years I've been on the planet. (but then again, there's a few early years that I don't really recall ;-) ) -- Steve Men are from Earth. Women are from Earth. Deal with it. |
|
|||
|
|||
![]()
On Thu, 29 Jul 2004 09:47:33 -0700, Jeneen Sommers
> wrote: >but I don't >know if remembering to change the water every couple of days is >worth having room temperature butter around. Think of haw many times you would take butter or margarine out of the refrigerator, letting it come to room temp (or nuking it) & compare that with refreshing an inch of water ever 2-3 days. Denise, Brian & Wyatt (May 31, 02) A good friend will come and bail you out of jail... A true friend will be sitting next to you saying, "Damn...that was fun!" |
|
|||
|
|||
![]()
On Thu, 29 Jul 2004 09:47:33 -0700, Jeneen Sommers
> wrote: >but I don't >know if remembering to change the water every couple of days is >worth having room temperature butter around. Think of haw many times you would take butter or margarine out of the refrigerator, letting it come to room temp (or nuking it) & compare that with refreshing an inch of water ever 2-3 days. Denise, Brian & Wyatt (May 31, 02) A good friend will come and bail you out of jail... A true friend will be sitting next to you saying, "Damn...that was fun!" |
|
|||
|
|||
![]()
Denise~* wrote:
> On Thu, 29 Jul 2004 09:47:33 -0700, Jeneen Sommers > > wrote: > >>but I don't >>know if remembering to change the water every couple of days is >>worth having room temperature butter around. > > Think of haw many times you would take butter or margarine out of the > refrigerator, letting it come to room temp (or nuking it) & compare > that with refreshing an inch of water every 2-3 days. It's precisely both those little nuisances that can be avoided by merely letting the butter sit out without the butter bell. (Although I never either waited or nuked it.) The water doesn't do anything that a cover doesn't do. Covers don't need refreshing. Oh, maybe a kind word now and again, but you can do that from across the room. Is that too much to ask...? Pastorio ("Hey, butterdish, I really appreciate how you keep bugs and Mister Fluffy out of my butter.") |
|
|||
|
|||
![]()
Denise~* wrote:
> On Thu, 29 Jul 2004 09:47:33 -0700, Jeneen Sommers > > wrote: > >>but I don't >>know if remembering to change the water every couple of days is >>worth having room temperature butter around. > > Think of haw many times you would take butter or margarine out of the > refrigerator, letting it come to room temp (or nuking it) & compare > that with refreshing an inch of water every 2-3 days. It's precisely both those little nuisances that can be avoided by merely letting the butter sit out without the butter bell. (Although I never either waited or nuked it.) The water doesn't do anything that a cover doesn't do. Covers don't need refreshing. Oh, maybe a kind word now and again, but you can do that from across the room. Is that too much to ask...? Pastorio ("Hey, butterdish, I really appreciate how you keep bugs and Mister Fluffy out of my butter.") |
|
|||
|
|||
![]()
Denise~* wrote:
> On Thu, 29 Jul 2004 09:47:33 -0700, Jeneen Sommers > > wrote: > >>but I don't >>know if remembering to change the water every couple of days is >>worth having room temperature butter around. > > Think of haw many times you would take butter or margarine out of the > refrigerator, letting it come to room temp (or nuking it) & compare > that with refreshing an inch of water every 2-3 days. It's precisely both those little nuisances that can be avoided by merely letting the butter sit out without the butter bell. (Although I never either waited or nuked it.) The water doesn't do anything that a cover doesn't do. Covers don't need refreshing. Oh, maybe a kind word now and again, but you can do that from across the room. Is that too much to ask...? Pastorio ("Hey, butterdish, I really appreciate how you keep bugs and Mister Fluffy out of my butter.") |
|
|||
|
|||
![]()
Alan Moorman > wrote in
: > On Thu, 29 Jul 2004 19:20:29 -0400, "Bob (this one)" > > wrote: > >>Denise~* wrote: >> >>> On Thu, 29 Jul 2004 09:47:33 -0700, Jeneen Sommers >>> > wrote: >>> >>>>but I don't >>>>know if remembering to change the water every couple of days is >>>>worth having room temperature butter around. >>> >>> Think of haw many times you would take butter or margarine out of the >>> refrigerator, letting it come to room temp (or nuking it) & compare >>> that with refreshing an inch of water every 2-3 days. >> >>It's precisely both those little nuisances that can be avoided by >>merely letting the butter sit out without the butter bell. (Although I >>never either waited or nuked it.) >> >>The water doesn't do anything that a cover doesn't do. Covers don't >>need refreshing. Oh, maybe a kind word now and again, but you can do >>that from across the room. Is that too much to ask...? >> >>Pastorio ("Hey, butterdish, I really appreciate how you keep bugs and >>Mister Fluffy out of my butter.") > > I refold the paper around the butter so it's sealed from the > air, again. And it lasts, and lasts, and lasts. I don't > use much, but it doesn't spoil that way. That is WAY too much effort for me. I resent having to unwrap it in the first place, but the paper isn't too tasty. <g> > And it's all nice and soft and easy to spread. > (Like some starlets, I hear.) > (That was the obligatory on-topic subject.) > > > > Alan > > __________________________________ > > Question: What did one paradigm say to the other paradigm? > > Answer: Shift happens. > > ___________________________________ > -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
|
|||
|
|||
![]()
Alan Moorman > wrote in
: > On Thu, 29 Jul 2004 19:20:29 -0400, "Bob (this one)" > > wrote: > >>Denise~* wrote: >> >>> On Thu, 29 Jul 2004 09:47:33 -0700, Jeneen Sommers >>> > wrote: >>> >>>>but I don't >>>>know if remembering to change the water every couple of days is >>>>worth having room temperature butter around. >>> >>> Think of haw many times you would take butter or margarine out of the >>> refrigerator, letting it come to room temp (or nuking it) & compare >>> that with refreshing an inch of water every 2-3 days. >> >>It's precisely both those little nuisances that can be avoided by >>merely letting the butter sit out without the butter bell. (Although I >>never either waited or nuked it.) >> >>The water doesn't do anything that a cover doesn't do. Covers don't >>need refreshing. Oh, maybe a kind word now and again, but you can do >>that from across the room. Is that too much to ask...? >> >>Pastorio ("Hey, butterdish, I really appreciate how you keep bugs and >>Mister Fluffy out of my butter.") > > I refold the paper around the butter so it's sealed from the > air, again. And it lasts, and lasts, and lasts. I don't > use much, but it doesn't spoil that way. That is WAY too much effort for me. I resent having to unwrap it in the first place, but the paper isn't too tasty. <g> > And it's all nice and soft and easy to spread. > (Like some starlets, I hear.) > (That was the obligatory on-topic subject.) > > > > Alan > > __________________________________ > > Question: What did one paradigm say to the other paradigm? > > Answer: Shift happens. > > ___________________________________ > -- Wayne in Phoenix If there's a nit to pick, some nitwit will pick it. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
butter question | Restaurants | |||
Question about Clarified Butter | General Cooking | |||
Bread & Butter question | General Cooking | |||
Newbie Has Question About Butter | General Cooking | |||
margarine/butter question | General Cooking |