On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>
> I never
> buy salted butter, I much prefer to add my own salt or have the
> ingredients contain salt.
>
>
I never buy unsalted butter.

On Mon, 18 Jul 2016 14:03:18 -0700 (PDT), "
> wrote:

>On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>
>> I never
>> buy salted butter, I much prefer to add my own salt or have the
>> ingredients contain salt.
>>
>>
>I never buy unsalted butter.

Me neither. Never really have much call for it.

On 2016-07-18 5:44 PM, Je�us wrote:
> On Mon, 18 Jul 2016 14:03:18 -0700 (PDT), "
> > wrote:
>
>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>
>>> I never
>>> buy salted butter, I much prefer to add my own salt or have the
>>> ingredients contain salt.
>>>
>>>
>> I never buy unsalted butter.
>
> Me neither. Never really have much call for it.
>


That's what we usually get. My wife prefers it. I don't eat much butter.

On 7/18/2016 5:44 PM, Je�us wrote:
> On Mon, 18 Jul 2016 14:03:18 -0700 (PDT), "
> > wrote:
>
>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>
>>> I never
>>> buy salted butter, I much prefer to add my own salt or have the
>>> ingredients contain salt.
>>>
>>>
>> I never buy unsalted butter.
>
> Me neither. Never really have much call for it.
>
I don't use enough butter to worry about salted vs unsalted to worry
about it.

Jill

> wrote in message
...
> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>
>> I never
>> buy salted butter, I much prefer to add my own salt or have the
>> ingredients contain salt.
>>
>>
> I never buy unsalted butter.

Me either.

Cheri

On 7/18/2016 5:08 PM, Cheri wrote:
>
> > wrote in message
> ...
>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>
>>> I never
>>> buy salted butter, I much prefer to add my own salt or have the
>>> ingredients contain salt.
>>>
>>>
>> I never buy unsalted butter.
>
> Me either.
>
> Cheri


I always do. So there!

"Taxed and Spent" > wrote in message
...
> On 7/18/2016 5:08 PM, Cheri wrote:
>>
>> > wrote in message
>> ...
>>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>>
>>>> I never
>>>> buy salted butter, I much prefer to add my own salt or have the
>>>> ingredients contain salt.
>>>>
>>>>
>>> I never buy unsalted butter.
>>
>> Me either.
>>
>> Cheri
>
>
> I always do. So there!

"Taxed and Spent" > wrote in message
...
> On 7/18/2016 5:08 PM, Cheri wrote:
>>
>> > wrote in message
>> ...
>>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>>
>>>> I never
>>>> buy salted butter, I much prefer to add my own salt or have the
>>>> ingredients contain salt.
>>>>
>>>>
>>> I never buy unsalted butter.
>>
>> Me either.
>>
>> Cheri
>
>
> I always do. So there!

I only buy it if the recipe calls for it. Some cookie recipes do.

On Mon, 18 Jul 2016 17:08:23 -0700, "Cheri" >
wrote:

>
> > wrote in message
> ...
> > On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
> >>
> >> I never
> >> buy salted butter, I much prefer to add my own salt or have the
> >> ingredients contain salt.
> >>
> >>
> > I never buy unsalted butter.
>
> Me either.
>
I do, but I seem to use twice as much salted butter and don't let it
stop me if I am out of unsalted.

--

sf

On Tue, 19 Jul 2016 12:05:21 GMT, "l not -l" > wrote:

>
>On 18-Jul-2016, sf > wrote:
>
>> On Mon, 18 Jul 2016 17:08:23 -0700, "Cheri" >
>> wrote:
>>
>> >
>> > > wrote in message
>> > ...
>> > > On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>> > >>
>> > >> I never
>> > >> buy salted butter, I much prefer to add my own salt or have the
>> > >> ingredients contain salt.
>> > >>
>> > >>
>> > > I never buy unsalted butter.
>> >
>> > Me either.
>> >
>> I do, but I seem to use twice as much salted butter and don't let it
>> stop me if I am out of unsalted.
>>
>> --
>>
>> sf
>+1

Depending on brand salted butter contains about 1 Tsp of table salt
per pound, I find that too much. When buttering bread I use unsalted
butter but I prefer to lightly sprinkle it with kosher salt, surface
salt provides a much nicer instant salty sensation with much less
salt. When buttering bread with salted butter you ingest most of that
salt without even tasting it. Originally butter was salted as a means
to preserve it, with modern refrigeration nowadays there's no reason
to add salt to butter at the dairy except that people got used to the
salt (addicted) and are too lazy to spinkle salt. I only use kosher
salt... the larger crystals give the sensation of much more salt... I
have table salt for guests. When I use salt I place a pinch of kosher
salt on the edge of my plate and use only what want... salt is cheap,
I don't care about throwing a bit away. My salt cellar is a small
wide mouth jelly jar.

On Tuesday, July 19, 2016 at 1:27:08 PM UTC-4, Brooklyn1 wrote:
> On Tue, 19 Jul 2016 12:05:21 GMT, "l not -l" > wrote:
>
> >
> >On 18-Jul-2016, sf > wrote:
> >
> >> On Mon, 18 Jul 2016 17:08:23 -0700, "Cheri" >
> >> wrote:
> >>
> >> >
> >> > > wrote in message
> >> > ...
> >> > > On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
> >> > >>
> >> > >> I never
> >> > >> buy salted butter, I much prefer to add my own salt or have the
> >> > >> ingredients contain salt.
> >> > >>
> >> > >>
> >> > > I never buy unsalted butter.
> >> >
> >> > Me either.
> >> >
> >> I do, but I seem to use twice as much salted butter and don't let it
> >> stop me if I am out of unsalted.
> >>
> >> --
> >>
> >> sf
> >+1
>
> Depending on brand salted butter contains about 1 Tsp of table salt
> per pound, I find that too much. When buttering bread I use unsalted
> butter but I prefer to lightly sprinkle it with kosher salt, surface
> salt provides a much nicer instant salty sensation with much less
> salt. When buttering bread with salted butter you ingest most of that
> salt without even tasting it. Originally butter was salted as a means
> to preserve it, with modern refrigeration nowadays there's no reason
> to add salt to butter at the dairy except that people got used to the
> salt (addicted) and are too lazy to spinkle salt. I only use kosher
> salt... the larger crystals give the sensation of much more salt... I
> have table salt for guests. When I use salt I place a pinch of kosher
> salt on the edge of my plate and use only what want... salt is cheap,
> I don't care about throwing a bit away. My salt cellar is a small
> wide mouth jelly jar.

I butter with salted butter and also sprinkle salt. I'm particularly
fond of pretzel salt on buttered toast.

Cindy Hamilton

On Tuesday, July 19, 2016 at 7:27:08 AM UTC-10, Brooklyn1 wrote:
> On Tue, 19 Jul 2016 12:05:21 GMT, "l not -l" > wrote:
>
> >
> >On 18-Jul-2016, sf > wrote:
> >
> >> On Mon, 18 Jul 2016 17:08:23 -0700, "Cheri" >
> >> wrote:
> >>
> >> >
> >> > > wrote in message
> >> > ...
> >> > > On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
> >> > >>
> >> > >> I never
> >> > >> buy salted butter, I much prefer to add my own salt or have the
> >> > >> ingredients contain salt.
> >> > >>
> >> > >>
> >> > > I never buy unsalted butter.
> >> >
> >> > Me either.
> >> >
> >> I do, but I seem to use twice as much salted butter and don't let it
> >> stop me if I am out of unsalted.
> >>
> >> --
> >>
> >> sf
> >+1
>
> Depending on brand salted butter contains about 1 Tsp of table salt
> per pound, I find that too much. When buttering bread I use unsalted
> butter but I prefer to lightly sprinkle it with kosher salt, surface
> salt provides a much nicer instant salty sensation with much less
> salt. When buttering bread with salted butter you ingest most of that
> salt without even tasting it. Originally butter was salted as a means
> to preserve it, with modern refrigeration nowadays there's no reason
> to add salt to butter at the dairy except that people got used to the
> salt (addicted) and are too lazy to spinkle salt. I only use kosher
> salt... the larger crystals give the sensation of much more salt... I
> have table salt for guests. When I use salt I place a pinch of kosher
> salt on the edge of my plate and use only what want... salt is cheap,
> I don't care about throwing a bit away. My salt cellar is a small
> wide mouth jelly jar.

Butter is salted because it tastes better that way. Most things taste better with salt. Even coffee.

On Tuesday, July 19, 2016 at 1:57:46 PM UTC-5, dsi1 wrote:
>
> Butter is salted because it tastes better that way. Most things taste better with salt.
>
Yep.
>
Even coffee.
>
I've never tried it.

On Tuesday, July 19, 2016 at 10:12:33 AM UTC-10, wrote:
> On Tuesday, July 19, 2016 at 1:57:46 PM UTC-5, dsi1 wrote:
> >
> > Butter is salted because it tastes better that way. Most things taste better with salt.
> >
> Yep.
> >
> Even coffee.
> >
> I've never tried it.

Just a tiny amount. It smooths the flavor out. I do not know how it works.

On 7/19/2016 12:57 PM, dsi1 wrote:

>
> Butter is salted because it tastes better that way. Most things taste better with salt. Even coffee.
>
That's a new one! I have experienced baking soda in tea! Not, I might
add, of my making!
Graham

On 7/19/2016 11:22 AM, graham wrote:
> On 7/19/2016 12:57 PM, dsi1 wrote:
>
>>
>> Butter is salted because it tastes better that way. Most things taste
>> better with salt. Even coffee.
>>
> That's a new one! I have experienced baking soda in tea! Not, I might
> add, of my making!
> Graham

I used to mix in baking soda in my orange juice. I liked the fizz.

On Tuesday, July 19, 2016 at 12:27:08 PM UTC-5, Brooklyn1 wrote:
>
> Originally butter was salted as a means
> to preserve it, with modern refrigeration nowadays there's no reason
> to add salt to butter at the dairy except that people got used to the
> salt (addicted) and are too lazy to sprinkle salt.
>
>
Salt still acts as a preservative today. Salt is why you can
leave a stick of butter out on the countertop and it doesn't
go rancid. Unsalted butter left out becomes nasty (rancid).
Adding salt at the dairy/creamery is why butter can be wrapped
in paper. Whereas unsalted butter must be enclosed in foil
wrappers so it doesn't pick up funky flavors and aromas either
in the refrigerator or the freezer.

Using paper or foil is not so you can distinguish between
salted and unsalted sticks. Salted butter can be stored
frozen indefinitely, not so with unsalted.

On 7/19/2016 1:11 PM, wrote:
> On Tuesday, July 19, 2016 at 12:27:08 PM UTC-5, Brooklyn1 wrote:
>>
>> Originally butter was salted as a means
>> to preserve it, with modern refrigeration nowadays there's no reason
>> to add salt to butter at the dairy except that people got used to the
>> salt (addicted) and are too lazy to sprinkle salt.
>>
>>
> Salt still acts as a preservative today. Salt is why you can
> leave a stick of butter out on the countertop and it doesn't
> go rancid. Unsalted butter left out becomes nasty (rancid).
> Adding salt at the dairy/creamery is why butter can be wrapped
> in paper. Whereas unsalted butter must be enclosed in foil
> wrappers so it doesn't pick up funky flavors and aromas either
> in the refrigerator or the freezer.
>
> Using paper or foil is not so you can distinguish between
> salted and unsalted sticks. Salted butter can be stored
> frozen indefinitely, not so with unsalted.
>

I have never seen unsalted butter that was not wrapped in paper.

On Tuesday, July 19, 2016 at 6:51:11 PM UTC-5, Taxed and Spent wrote:
>
> On 7/19/2016 1:11 PM, wrote:
> >
> > Whereas unsalted butter must be enclosed in foil
> > wrappers so it doesn't pick up funky flavors and aromas either
> > in the refrigerator or the freezer.
>
> I have never seen unsalted butter that was not wrapped in paper.
>
>
I've never seen unsalted butter in paper, ALWAYS in a foil
wrapper.

On 7/18/2016 8:08 PM, Cheri wrote:
>
> > wrote in message
> ...
>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>
>>> I never
>>> buy salted butter, I much prefer to add my own salt or have the
>>> ingredients contain salt.
>>>
>>>
>> I never buy unsalted butter.
>
> Me either.
>
> Cheri

I don't notice much of a difference.

Jill