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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Dave Smith wrote:
> I always get unsalted butter. I used to get it to have on hand for > recipes that called for unsalted but usually ended up using it for other > things to use it up. I developed a preference for it. I don't use a lot > of butter and usually just keep in on a covered dish on a counter. It > may be out for a week or more before it is used up. It has never gone > bad. Add me to the list of those who leave out (covered) the unsalted butter. Always. I've even left eggs at room temperature for short periods of time (up to a day or so); I know the source of my eggs, however, else I'd *never* take the risk. We Americans *are* a bit too "fridge-conscious," in addition to being germ-phobic. One must build up one's immune system. Spitz -- "Home, James, and don't spare the horses!" |
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