Nancy Young wrote on 20 Nov 2005 in rec.food.cooking

>
> "Rhonda Anderson" > wrote
>
> > Wayne, do you mean that your air-conditioning runs all the time,
> > even when you're not home?
>
> When I turn on the AC, it stays on until it's nice enough to turn it
> off, whether I'm home or not. If you turn it off you have to open the
> windows or the place will be an oven. Not good for anything you
> own, especially small pet cats named Moxie.
>
> nancy
>
>
>

My AC is connected to my household furnace thermostat...when the temp of
the house reaches a pre-selected temperature (say 70F or 20C) it turns off
until the temperture rises. Just like my furnace comes on or goes off to
keep the house at a set temperature. These are not window AC units but a
part of the forced air heating and cooling system.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > wrote

> Nancy Young wrote on 20 Nov 2005 in rec.food.cooking

>> When I turn on the AC, it stays on until it's nice enough to turn it
>> off, whether I'm home or not. If you turn it off you have to open the
>> windows or the place will be an oven. Not good for anything you
>> own, especially small pet cats named Moxie.

> My AC is connected to my household furnace thermostat...when the temp of
> the house reaches a pre-selected temperature (say 70F or 20C) it turns off
> until the temperture rises. Just like my furnace comes on or goes off to
> keep the house at a set temperature. These are not window AC units but a
> part of the forced air heating and cooling system.

Same here, though I leave the thermostat fan running, it keeps the place
evenly
cool so the unit doesn't kick on as often.

nancy

On 20 Nov 2005 14:10:36 +0100, Wayne Boatwright
> wrote:

>On Sun 20 Nov 2005 06:02:42a, Thus Spake Zarathustra, or was it Rhonda
>Anderson?
>
>> Wayne Boatwright > wrote in
>> :
>>
>>> On Sun 20 Nov 2005 01:42:28a, Thus Spake Zarathustra, or was it Rhonda
>>> Anderson?
>>
>>>> If I did want spreadable butter in summer, I'd have to try the butter
>>>> holder with the water like Jill has, and see if that worked. On the
>>>> plus side, except in the coldest weather, it doesn't really take too
>>>> long for butter to soften enough for creaming when baking cakes.
>>>>
>>>> Rhonda Anderson
>>>> Cranebrook, NSW, Australia
>>>>
>>>
>>> Yes, the butter bells do keep it firmer. We keep our home
>>> air-conditioned to 70-72 degrees in the summer, so butter left out is
>>> not a melting problem.
>>>
>>
>> Wayne, do you mean that your air-conditioning runs all the time, even
>> when you're not home?
>>
>> Rhonda Anderson
>> Cranebrook, NSW, Australia
>
>Yes, most of the time. Our summer temps are almost always above 110
>degrees F, often running as high as 115 and occasionally as high as 118.
>If we didn't run the air-conditioning, it could/would affect many things
>in the house, not just the butter. :-) Our 5 housecats and 1 puppy would
>probably have heatstroke.
>
>Here it is past the middle of November and we're still having temps in the
>low 90s. All the penalty of living in the desert. :-)

I use mine similarly here in summer. When it gets hot (anything over
95 qualifies as hot to me, even though the weatherman-I-mean
meteorologist insists on calling it merely warm until it's over 100!),
I close up the house in the morning and set the thermostat at 80. It
cools nicely at night here, so after sundown, I open up the house, and
before I go to bed, run the whole house fan to cool down the attic.
Keeps things comfortable.

TammyM in Sacramento, California

Nancy Young wrote on 20 Nov 2005 in rec.food.cooking

> Same here, though I leave the thermostat fan running, it keeps the place
> evenly
> cool so the unit doesn't kick on as often.
>
> nancy
>
>

me too!

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"TammyM" > wrote in message
...
> On 20 Nov 2005 14:10:36 +0100, Wayne Boatwright
> > wrote:
>
>>On Sun 20 Nov 2005 06:02:42a, Thus Spake Zarathustra, or was it Rhonda
>>Anderson?
>>
>>> Wayne Boatwright > wrote in
>>> :
>>>
>>>> On Sun 20 Nov 2005 01:42:28a, Thus Spake Zarathustra, or was it Rhonda
>>>> Anderson?
>>>
>>>>> If I did want spreadable butter in summer, I'd have to try the butter
>>>>> holder with the water like Jill has, and see if that worked. On the
>>>>> plus side, except in the coldest weather, it doesn't really take too
>>>>> long for butter to soften enough for creaming when baking cakes.
>>>>>
>>>>> Rhonda Anderson
>>>>> Cranebrook, NSW, Australia
>>>>>
>>>>
>>>> Yes, the butter bells do keep it firmer. We keep our home
>>>> air-conditioned to 70-72 degrees in the summer, so butter left out is
>>>> not a melting problem.
>>>>
>>>
>>> Wayne, do you mean that your air-conditioning runs all the time, even
>>> when you're not home?
>>>
>>> Rhonda Anderson
>>> Cranebrook, NSW, Australia
>>
>>Yes, most of the time. Our summer temps are almost always above 110
>>degrees F, often running as high as 115 and occasionally as high as 118.
>>If we didn't run the air-conditioning, it could/would affect many things
>>in the house, not just the butter. :-) Our 5 housecats and 1 puppy would
>>probably have heatstroke.
>>
>>Here it is past the middle of November and we're still having temps in the
>>low 90s. All the penalty of living in the desert. :-)
>
> I use mine similarly here in summer. When it gets hot (anything over
> 95 qualifies as hot to me, even though the weatherman-I-mean
> meteorologist insists on calling it merely warm until it's over 100!),
> I close up the house in the morning and set the thermostat at 80. It
> cools nicely at night here, so after sundown, I open up the house, and
> before I go to bed, run the whole house fan to cool down the attic.
> Keeps things comfortable.
>
> TammyM in Sacramento, California

One of those wrong decisions in life. Here's how it goes. Put on a new
roof, so DH puts in attic fan to exhaust air and decides to have the soffets
cut larger at the same time. Now the whole house fan pulls in sawdust from
wherever it is coming from: the attic near the new roof installation, the
soffets, etc. No more using whole house fan, just a/c which is almost
prohibitable in $$. We only central a/c on one floor most of the time, and
window a/c in part of the other floor. -- no comments that we should get a
smaller house, please, no way!

Dee Dee

Rhonda Anderson wrote:
> "Bob (this one)" > wrote in news:11nut23maso1480
> @corp.supernews.com:
>
>
>>TammyM wrote:
>>
>>>On Sat, 19 Nov 2005 08:46:35 GMT, Rhonda Anderson
> wrote:
>
>
>>>>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
>
>
> 93F is about 34C. It's quite probable (I'd say definite, but I can't
> guarantee the next ice age won't start soon <g>) that my kitchen will be at
> or above this temperature on more than one occasion during summer,
> particularly given that they're forecasting a hotter than usual summer.

Then I wouldn't suggest leaving butter out. In theory, a butter bell
will keep the butter somewhat cooler because of evaporation. My
experience is that it wasn't enough cooler as to make the fussing worth it.

> I tried a little experiment today, and have decided that it's good that I
> don't need to have spreadable butter all the time (only use it for baking).
> I'll have to leave the leaving out of the butter in anything but winter to
> those with better insulated and better positioned/designed homes, I
> think.This morning I unwrapped a block of butter, and (not having a covered
> butter dish) placed it on a plastic plate, with a small plastic bowl
> upturned over it. Put it on the kitchen bench - not next to the stove
> (which wasn't used during the day anyway)or fridge, as far from the window
> as possible (and I don't think Rob pulled the kitchen blind up all day,
> anyway).
>
> It was not a particularly hot day today - overcast and muggy when I left
> the house about 11.30. Got warmer during the afternoon,but I doubt it got
> too far past the mid 20s (high 70s F). There was a pleasant coolish breeze
> when I got home about 10 to 6.
>
> Rob had had the doors shut and the house was noticeably warm when I walked
> in. I checked the butter and while certainly not a puddle (it would not
> have been over 30 in the house today) it's squishy. Not firm but
> spreadable, squishy. Slides across the plate if it's tipped. If I try to
> pick up the block, my fingers go right into it.

You can't ever pick up the butter if it's left out at room temp unless
it's in the 60°F range. Up to about 85°F, it'll hold its shape but be
very soft, squishy. Sliding across the plate says that it was close to
90°F, when the surface begins to liquefy.

> I cut into the block and took a couple of photos (mostly just because I've
> never used tinypic and I wanted to try <g>.) Please forgive quality - I
> don't have a digital camera, so had to use my phone.
>
> http://tinypic.com/view/?pic=fwm8wh
> http://tinypic.com/view/?pic=fwm91d
>
> If I did want spreadable butter in summer, I'd have to try the butter
> holder with the water like Jill has, and see if that worked. On the plus
> side, except in the coldest weather, it doesn't really take too long for
> butter to soften enough for creaming when baking cakes.

<LOL> Not when the house is that warm.

Looks like your situation suggests that leaving butter out isn't
optimum. Won't work for everyone.

Pastorio

In article >,
Wayne Boatwright > wrote:

> On Sat 19 Nov 2005 02:33:21p, Thus Spake Zarathustra, or was it Melba's
> Jammin'?
>
> > Maybe will do, but you know I'd never admit to you if it does taste
> > different. :-0) Principle.
>
> Well, Bob and Wayne are right, whether you admit it or not. :-)

I am not convinced.
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

On Sat, 19 Nov 2005 13:11:25 -0800, "Spitzmaus"
> wrote:


>Add me to the list of those who leave out (covered) the unsalted butter.
>Always.

I keep my dish of butter (salted or unsalted) in the dish cupboard, on
top of the dinner plates. Margarine, OTOH, must *always* be
refrigerated. I think it tastes better that way.

Jo Anne

Jo Anne Slaven wrote:

>
>
> I keep my dish of butter (salted or unsalted) in the dish cupboard, on
> top of the dinner plates. Margarine, OTOH, must *always* be
> refrigerated. I think it tastes better that way.

The fridge is a good place for margarine to stay. ;-)

On Sun 20 Nov 2005 09:16:25a, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

> Nancy Young wrote on 20 Nov 2005 in rec.food.cooking
>
>>
>> "Rhonda Anderson" > wrote
>>
>> > Wayne, do you mean that your air-conditioning runs all the time,
>> > even when you're not home?
>>
>> When I turn on the AC, it stays on until it's nice enough to turn it
>> off, whether I'm home or not. If you turn it off you have to open the
>> windows or the place will be an oven. Not good for anything you
>> own, especially small pet cats named Moxie.
>>
>> nancy
>>
>>
>>
>
> My AC is connected to my household furnace thermostat...when the temp of
> the house reaches a pre-selected temperature (say 70F or 20C) it turns
> off until the temperture rises. Just like my furnace comes on or goes
> off to keep the house at a set temperature. These are not window AC
> units but a part of the forced air heating and cooling system.
>

As is mine. We leave the thermostat set at 70°F usually, but occasionally
raise it to 75. In the winter we keep it at 68, but it rarely comes on
given our climate. We use AC 3 seasons of the year.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 20 Nov 2005 09:22:34a, Thus Spake Zarathustra, or was it Nancy
Young?

>
> "Mr Libido Incognito" > wrote
>
>> Nancy Young wrote on 20 Nov 2005 in rec.food.cooking
>
>>> When I turn on the AC, it stays on until it's nice enough to turn it
>>> off, whether I'm home or not. If you turn it off you have to open the
>>> windows or the place will be an oven. Not good for anything you own,
>>> especially small pet cats named Moxie.
>
>> My AC is connected to my household furnace thermostat...when the temp of
>> the house reaches a pre-selected temperature (say 70F or 20C) it turns
off
>> until the temperture rises. Just like my furnace comes on or goes off to
>> keep the house at a set temperature. These are not window AC units but a
>> part of the forced air heating and cooling system.
>
> Same here, though I leave the thermostat fan running, it keeps the place
> evenly
> cool so the unit doesn't kick on as often.
>
> nancy

Yes, same here.


--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 20 Nov 2005 11:54:33a, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article >,
> Wayne Boatwright > wrote:
>
>> On Sat 19 Nov 2005 02:33:21p, Thus Spake Zarathustra, or was it Melba's
>> Jammin'?
>>
>> > Maybe will do, but you know I'd never admit to you if it does taste
>> > different. :-0) Principle.
>>
>> Well, Bob and Wayne are right, whether you admit it or not. :-)
>
> I am not convinced.

You haven't tried it yet. :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright > wrote in
:

> On Sun 20 Nov 2005 06:02:42a, Thus Spake Zarathustra, or was it Rhonda
> Anderson?
>>
>> Wayne, do you mean that your air-conditioning runs all the time, even
>> when you're not home?
>>
>> Rhonda Anderson
>> Cranebrook, NSW, Australia
>
> Yes, most of the time. Our summer temps are almost always above 110
> degrees F, often running as high as 115 and occasionally as high as
> 118. If we didn't run the air-conditioning, it could/would affect many
> things in the house, not just the butter. :-) Our 5 housecats and 1
> puppy would probably have heatstroke.
>
> Here it is past the middle of November and we're still having temps in
> the low 90s. All the penalty of living in the desert. :-)
>

It's not quite that hot where I live. Our hottest day has been 47C or 48C
(about 118F) - we had one day that hot last January, I think, and maybe
one the year before also. We have a few days each summer where it's over
40C (104F), and quite a few days where it's in the mid to high 30s (95
and over). They're saying that this coming summer there's a 50% chance
all temps in NSW will be higher than average.

Our temps might not get as high as yours, but I think I'd rather your
climate. I hate the humidity. It's not as bad where I live as it is
closer to the coast, but it's still awful. Makes it feel hotter than it
really is - 25 can feel like 30 something when you're dripping wet. Even
when we're on water restrictions and we're officially in drought, it's
bloody humid! We've been getting a bit of rain lately, and while it's
cooled off with the rain (weird weather lately - sleeping with no covers
on the bed one night, then blankets the next!), then the sun comes out
and it's so muggy.

We have two wall unit reverse cycle airconditioners. When we moved in
here when we got married (13 years ago in Dec) there was the one unit in
the dining room. This does the living area, but does not reach the
bedrooms. There's a ceiling fan in the bedroom, but often here it doesn't
cool down at night (too far from the coast for sea breezes <g>). If you
open the window and all that's out there is still warm air, the ceiling
fan doesn't do a lot of good. Every summer there'd be a number of nights
where we'd give up, and come out and sleep in the lounge room with the
air conditioner on. A few years ago we had a bit of extra money and
replaced the dying unit in the dining room and put a unit in the bedroom.
It has a sleep function so I can set it to turn off after a set number of
hours. If I turn it on and set it to turn off after a couple of hours,
and switch on the ceiling fan, that usually keeps it cool enough to
sleep. That one can be set to a particular temp.The one in the dining
room just has low and high settings.

If we were going out somewhere for a while on a very hot day we would
probably leave it going for our cockatiel, but in general I can't afford
to run it all the time - our electricity bill gets high enough as it is.
We have fabric awnings on the front windows - dining room, lounge and
master bedroom - they're all largish windows that go down almost to the
floor. On hot days if we put those down, the living area doesn't heat up
quite as much, but you have to put the light on in the middle of the day
<g>. The one on the bedroom window doesn't help too much, though. Our
house faces west, and while the dining and lounge room windows face onto
garden, the bedroom one faces onto a concrete porch. The bedroom can
become like an oven in summer.

Unfortunately, I don't think there's been a great tradition of building
houses to suit the climate in some parts of Australia.

Rhonda Anderson
Cranebrook, NSW, Australia

"Bob (this one)" > wrote in
:

> Rhonda Anderson wrote:

Up to about 85°F, it'll hold its shape but be
> very soft, squishy. Sliding across the plate says that it was close to
> 90°F, when the surface begins to liquefy.

Must have gotten warmer during the day than I thought,and our house tends
to hold heat in summer.

>> If I did want spreadable butter in summer, I'd have to try the butter
>> holder with the water like Jill has, and see if that worked. On the
>> plus side, except in the coldest weather, it doesn't really take too
>> long for butter to soften enough for creaming when baking cakes.
>
> <LOL> Not when the house is that warm.

In winter it's chilly (we don't get snow, but it gets cold enough for
me)! But if it was cold enough that the butter wouldn't soften, then I'd
probably have the air-conditioner running to warm us up, so that would
solve that problem <g>.
>
> Looks like your situation suggests that leaving butter out isn't
> optimum. Won't work for everyone.

Since I only really use it for baking, it's not really an issue. Since so
many people seemed to be able to leave it out with no problems, I thought
I'd give it a go. Certainly doesn't look like something I could really
do, though, except in winter.Shame - I've seen some really nifty butter
dishes <g>.

Rhonda Anderson
Cranebrook, NSW, Australia

oh...i love my butter!! and I intend to have a jersey cow one day, so i can
make my own butter and ice cream!!! I love using butter in cooking, and keep
it in the fridge as it usually softens in the time it takes me to chop it. I
agree that butter is better, I know it's probably higher in fat, however I
have a niggling feeling than in the future scientists will continually
discover that natural, unprocessed, organic foods are better for you overall
than processed, salted, sugared, artificial food, no matter whether the
saturated fats are less in the artificial foods....

--
There are many intelligent species in the Universe. They are all owned by
cats.

Anonymous

One cat just leads to another. -Ernest Hemingway


"Pits" > wrote in message
...
> Rhonda Anderson wrote:
> > "Ms Leebee" > wrote in
> > :
> >
> >
> >>Rhonda Anderson wrote:
> >
> >
> >>>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 leave mine out all the time except in warmer weather ( VIC,
> >>Australia ).
> >>
> >>If I had to keep my butter in the fridge all the time, i'd probably
> >>give it up for margarine instead, or Dairysoft (TM ).
> >>
> >
> >
> > I use butter for baking and that's about it, really. I rarely use
> > butter/margarine on bread myself. I keep reduced fat spread on hand for
> > Rob (he slathers it on in great quantities, and _really_ does not need
> > all that fat. He won't take any advice on cutting quantities, so I try
to
> > cut the fat <g>). So butter comes out of the fridge to soften for
> > something I'm making, and that's it. In winter, I'm sure it would be
fine
> > to leave out on the bench,(and probably people do, just not anyone I've
> > visited <g>) but not in summer, at least where I am - west of Sydney,
> > Cranebrook's a suburb of Penrith - as it gets pretty warm, and our house
> > gets pretty warm inside if the airconditioning's not going.
> >
> > Rhonda Anderson
> > Cranebrook, NSW, Australia
> >
> >
> Just reading this and also living in a very hot climate in Remote part
> of inland WA .
> Having been taking for granted the issue of butter.
> For years our family well as long as I can remember really use the
> following.
> I have no idea what these things are called except a butter safe
> Great Nan gave me when a kid this green glass heavy as heck just
> looked at the bottom of it made in France 1814!~!! so was old even when
> Nanna had it.
>
> All it is is a square bit of really heavy green glass that has like moat
> between two layers and filled with *distilled* boiled water that is
> left to cool. Block of butter goes inside the inner square area.
> when the moat is filled to the top and lid goes on that has an edge that
> fits between the inner and outer glass walls it is as air tight as you
> could wish for
> Butter in that has never got that rancid taste. And is always firm but
> spreadable even when a 120 in the water bag.
>
> Before we went store bought all our butter was unsalted (old German
> Dairy farmer changed the way we made butter and bread) So taste buds are
> trained to the unsalted butter taste and still buy unsalted in the
> store. Been wrapped in silver paper as long as I can remember.
>
> Some one must make these things if not will get local glass craft s lady
> to see if she can make a copy (might be a new market here)
>
> Changing hats and gears anything in the kitchen has but 3 enemies
> flys oxygen and bad bacteria (as opposed to good bacteria)
>
> So have just chopped a bit of butter off and placed it in cooled boiled
> distilled water (we have heaps here as tap water is killer of steam
> irons and radiators batteries etc)
> Will do bac tests on butter beneath water and the other control slabs
> one in the above dish and one in a container in the fridge.
>
> Is timely as some neighbours are trialling in year 2006 experiments
> with goats , camel and two breeds of sheep's milk for milk and cheese
> manufacture. Butter is not in the equation at the moment but why the
> hell not ?
>
> Back to is it safe? Well never had a bad guts from any of the butter
> left out in the above dish in 50+ years so guess it is safe. Actually
> tastes better also.
> As have all the families old milk separators and butter churns (made out
> of HUON PINE ) may make up a batch with neighbours fresh milk Every home
> should have a pet Jersey
>
> Also from experience and training what the herd eats also can have a
> profound effect on the quality of the butter. With aggregation its all
> blended mostly. However, for those in the east anything from Bega or
> King island Or Rest of Tassie and of course New Zealand Should be of
> better taste and quality.
>
> If You can still get any thing made by Duck River they got taken out by
> Bonlac but still should be in production . You will be in for a treat
> and is usually cheaper than say star or allowrie.
> The old myth btw of butter being bad for you is in most cases actually
> not true . the Chemicals and preservatives in it may be but not the
> butter itself On butter quality one tip.
> Providing no colouring has been used (check the labels) the more yellow
> the better. Believe it or not its what the cows eat.
>
> If you want heart tick quality and slightly different taste and
> spreadable butter from the fridge. Try this
> 250 grams of unsalted butter, in a cold bowl (heat proof)
> 50 cc of boiling water 50-70 cc of canola oil and mix thoroughly
> almost whipping it place in sterilised bowls and back into the fridge
> with glad wrap over the top.
> Saves you a lot of money still gives good butter taste and "spreads"
> the product further easier and better for you
>
> Also easier for whipping up when unexpected visitors arrive
> easy garlic or herb spread.
> Also good to just place inside a fish with salt pepper lemon juice
> wrapped & sealed in tin foil toss on the barbie turn once
> and easy as without drying the fish out or killing its inherent flavour.
> Butter --------- the cooks friend
>
> HTH
> Pits (a bit of a butter freak) Throw a bit in porridge and see what
> happens
>

"meee" > wrote in message
...
> oh...i love my butter!! and I intend to have a jersey cow one day, so i
> can
> make my own butter and ice cream!!! I love using butter in cooking, and
> keep
> it in the fridge as it usually softens in the time it takes me to chop it.
> I
> agree that butter is better, I know it's probably higher in fat, however I
> have a niggling feeling than in the future scientists will continually
> discover that natural, unprocessed, organic foods are better for you
> overall
> than processed, salted, sugared, artificial food, no matter whether the
> saturated fats are less in the artificial foods....
>
> --
> There are many intelligent species in the Universe. They are all owned by
> cats.
>
> Anonymous
>
> One cat just leads to another. -Ernest Hemingway
>
>
> "Pits" > wrote in message
> ...
>> Rhonda Anderson wrote:
>> > "Ms Leebee" > wrote in
>> > :
>> >
>> >
>> >>Rhonda Anderson wrote:
>> >
>> >
>> >>>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 leave mine out all the time except in warmer weather ( VIC,
>> >>Australia ).
>> >>
>> >>If I had to keep my butter in the fridge all the time, i'd probably
>> >>give it up for margarine instead, or Dairysoft (TM ).
>> >>
>> >
>> >
>> > I use butter for baking and that's about it, really. I rarely use
>> > butter/margarine on bread myself. I keep reduced fat spread on hand for
>> > Rob (he slathers it on in great quantities, and _really_ does not need
>> > all that fat. He won't take any advice on cutting quantities, so I try
> to
>> > cut the fat <g>). So butter comes out of the fridge to soften for
>> > something I'm making, and that's it. In winter, I'm sure it would be
> fine
>> > to leave out on the bench,(and probably people do, just not anyone I've
>> > visited <g>) but not in summer, at least where I am - west of Sydney,
>> > Cranebrook's a suburb of Penrith - as it gets pretty warm, and our
>> > house
>> > gets pretty warm inside if the airconditioning's not going.
>> >
>> > Rhonda Anderson
>> > Cranebrook, NSW, Australia
>> >
>> >
>> Just reading this and also living in a very hot climate in Remote part
>> of inland WA .
>> Having been taking for granted the issue of butter.
>> For years our family well as long as I can remember really use the
>> following.
>> I have no idea what these things are called except a butter safe
>> Great Nan gave me when a kid this green glass heavy as heck just
>> looked at the bottom of it made in France 1814!~!! so was old even when
>> Nanna had it.
>>
>> All it is is a square bit of really heavy green glass that has like moat
>> between two layers and filled with *distilled* boiled water that is
>> left to cool. Block of butter goes inside the inner square area.
>> when the moat is filled to the top and lid goes on that has an edge that
>> fits between the inner and outer glass walls it is as air tight as you
>> could wish for
>> Butter in that has never got that rancid taste. And is always firm but
>> spreadable even when a 120 in the water bag.
>>
>> Before we went store bought all our butter was unsalted (old German
>> Dairy farmer changed the way we made butter and bread) So taste buds are
>> trained to the unsalted butter taste and still buy unsalted in the
>> store. Been wrapped in silver paper as long as I can remember.
>>
>> Some one must make these things if not will get local glass craft s lady
>> to see if she can make a copy (might be a new market here)
>>
>> Changing hats and gears anything in the kitchen has but 3 enemies
>> flys oxygen and bad bacteria (as opposed to good bacteria)
>>
>> So have just chopped a bit of butter off and placed it in cooled boiled
>> distilled water (we have heaps here as tap water is killer of steam
>> irons and radiators batteries etc)
>> Will do bac tests on butter beneath water and the other control slabs
>> one in the above dish and one in a container in the fridge.
>>
>> Is timely as some neighbours are trialling in year 2006 experiments
>> with goats , camel and two breeds of sheep's milk for milk and cheese
>> manufacture. Butter is not in the equation at the moment but why the
>> hell not ?
>>
>> Back to is it safe? Well never had a bad guts from any of the butter
>> left out in the above dish in 50+ years so guess it is safe. Actually
>> tastes better also.
>> As have all the families old milk separators and butter churns (made out
>> of HUON PINE ) may make up a batch with neighbours fresh milk Every home
>> should have a pet Jersey
>>
>> Also from experience and training what the herd eats also can have a
>> profound effect on the quality of the butter. With aggregation its all
>> blended mostly. However, for those in the east anything from Bega or
>> King island Or Rest of Tassie and of course New Zealand Should be of
>> better taste and quality.
>>
>> If You can still get any thing made by Duck River they got taken out by
>> Bonlac but still should be in production . You will be in for a treat
>> and is usually cheaper than say star or allowrie.
>> The old myth btw of butter being bad for you is in most cases actually
>> not true . the Chemicals and preservatives in it may be but not the
>> butter itself On butter quality one tip.
>> Providing no colouring has been used (check the labels) the more yellow
>> the better. Believe it or not its what the cows eat.
>>
>> If you want heart tick quality and slightly different taste and
>> spreadable butter from the fridge. Try this
>> 250 grams of unsalted butter, in a cold bowl (heat proof)
>> 50 cc of boiling water 50-70 cc of canola oil and mix thoroughly
>> almost whipping it place in sterilised bowls and back into the fridge
>> with glad wrap over the top.
>> Saves you a lot of money still gives good butter taste and "spreads"
>> the product further easier and better for you
>>
>> Also easier for whipping up when unexpected visitors arrive
>> easy garlic or herb spread.
>> Also good to just place inside a fish with salt pepper lemon juice
>> wrapped & sealed in tin foil toss on the barbie turn once
>> and easy as without drying the fish out or killing its inherent flavour.
>> Butter --------- the cooks friend
>>
>> HTH
>> Pits (a bit of a butter freak) Throw a bit in porridge and see what
>> happens
>>
>
>


I have always used 'Butter' for cooking and Margarine for use on spreading
Toast and Bread , Crumpets. etc....I also use butter in my cooked vegies as
well (with a few other additives ) Certainly not healthy the way I use
butter !!
--
Bigbazza (Barry)..Oz

> wrote in message
...
> On Sat, 19 Nov 2005 12:01:36 GMT, "Ms Leebee"
> > wrote:
>
>>Rhonda Anderson wrote:
>>> Wayne Boatwright > wrote :
>>>> 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
>
> Hello,
> New here, so hope you don't mind my 1st post.
>
> My parents, live in Melbourne, and have always had a butter dish on
> the table. Various versions - metal, ceramic etc. and NEVER
> refrigerate except in the hottest of summers.
>
> I've survived growing up on "warm butter" for want of a better term,
> and they are still growing strong at 80+.
>
> Having said that, my own family use margarine and butter (cooking
> only) which are kept in the refrigerator.
>
> Cheers
>
> Steve

Hello..Steve...Welcome..I am Barry from Sydney Town ..
--
Bigbazza (Barry)..Oz

Now here's a kitchen gadget I'd buy....

http://news.yahoo.com/s/nm/20051130/...tain_butter_dc