I went food shopping and forgot to put the unsalted butter in the
rerigerated. It sat for about 7 hours in 75F temperature before I
discovered it and put it in the refrigerator. Is this butter safe to
eat and will it retain it's taste?

On Fri 18 Nov 2005 08:57:44p, Thus Spake Zarathustra, or was it ?

> I went food shopping and forgot to put the unsalted butter in the
> rerigerated. It sat for about 7 hours in 75F temperature before I
> discovered it and put it in the refrigerator. Is this butter safe to
> eat and will it retain it's taste?

Yes, perfectly safe. In fact, I put a stick of unsalted butter in the butter
dish and deliberately leave it out for several days before eating so that can
"age". The flavor develops into something more complex.

--
Wayne Boatwright *¿*
_____________________________________________

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

On Fri 18 Nov 2005 09:29:28p, Thus Spake Zarathustra, or was it projectile
vomit chick?

> On 19 Nov 2005 05:00:34 +0100, in rec.food.cooking, Wayne Boatwright
> > hit the crackpipe and declared:
>>On Fri 18 Nov 2005 08:57:44p, Thus Spake Zarathustra, or was it ?
>>
>>> I went food shopping and forgot to put the unsalted butter in the
>>> rerigerated. It sat for about 7 hours in 75F temperature before I
>>> discovered it and put it in the refrigerator. Is this butter safe to
>>> eat and will it retain it's taste?
>>
>>Yes, perfectly safe. In fact, I put a stick of unsalted butter in the
>>butter dish and deliberately leave it out for several days before eating
>>so that can "age". The flavor develops into something more complex.
>
> good lordy i hope you're kidding! lol

No, seriously. It's a common practice in countries other than the US.
Most USians have a refrigeration fetish. :-)

--
Wayne Boatwright *¿*
_____________________________________________

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

On 19 Nov 2005 06:05:36 +0100, Wayne Boatwright
> wrote:

>No, seriously. It's a common practice in countries other than the US.
>Most USians have a refrigeration fetish. :-)
>
>--

Especially with cheese. And most cheeses benefit by being a room
temperature.

Christine

On Fri 18 Nov 2005 10:10:12p, Thus Spake Zarathustra, or was it Christine
Dabney?

> On 19 Nov 2005 06:05:36 +0100, Wayne Boatwright
> > wrote:
>
>>No, seriously. It's a common practice in countries other than the US.
>>Most USians have a refrigeration fetish. :-)
>>
>>--
>
> Especially with cheese. And most cheeses benefit by being a room
> temperature.
>
> Christine
>

Indeed they do.

--
Wayne Boatwright *¿*
_____________________________________________

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

Wayne Boatwright wrote:

> No, seriously. It's a common practice in countries other than the US.
> Most USians have a refrigeration fetish. :-)

That's absolutely right. Stick to your position Wayne, regardless of
the arrows that may come your way

It's time USians learned the truth. Butter does not need to be
refrigerated if used within a reasonable amount of time.

No, don't leave the butter out for 10 years. Note the word
"reasonable".

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Wayne Boatwright > wrote in
:

> On Fri 18 Nov 2005 09:29:28p, 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 before
>>>eating so that can "age". The flavor develops into something more
>>>complex.
>>
>> good lordy i hope you're kidding! lol
>
> No, seriously. It's a common practice in countries other than the US.
> Most USians have a refrigeration fetish. :-)
>

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>.

Rhonda Anderson
Cranebrook, NSW, Australia

On 18 Nov 2005 19:57:44 -0800, wrote:

>I went food shopping and forgot to put the unsalted butter in the
>rerigerated. It sat for about 7 hours in 75F temperature before I
>discovered it and put it in the refrigerator. Is this butter safe to
>eat and will it retain it's taste?

Just to add to the chorus: I *always* leave my in-use cube of butter
out. In the cupboard to foil the cats, but at room temp. Spreads
better when room temp, no flavor or quality deterioration. Been doing
this all my life--and that includes during some hot eastern WA
summers.

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

jmcquown wrote:
> wrote:
>
>>I went food shopping and forgot to put the unsalted butter in the
>>rerigerated. It sat for about 7 hours in 75F temperature before I
>>discovered it and put it in the refrigerator. Is this butter safe to
>>eat and will it retain it's taste?
>
> Absolutely. I use a butter bell with just cool water to store it and it's
> just fine.

For my lazy tastes, the butter bell adds fussy labor to a task that
needs none. Unless your house is up over 90°F, a plain butter dish with
a cover will do the job just as well. Butter takes a long time to spoil,
and that spoilage is rancidity which won't harm you, in any event.
Couple weeks won't hurt it.

I leave butter out on my counter in a June Cleaver-looking stainless
steel covered butter dish that I bought at a yard sale. The butter
"ripens" and the flavor becomes more complex and interesting.

Pastorio

"Rhonda Anderson" > wrote in message >
> 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>.

No fear of that here in Scotland, even with the central heating on
My butter tub lives in the bread bin alongside the bread.

Ophelia wrote:

> "Rhonda Anderson" > wrote in message >
>
>>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>.
>
>
> No fear of that here in Scotland, even with the central heating on
> My butter tub lives in the bread bin alongside the bread.

Same here in San Francisco, CA, USA, especially in
the summer

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Bob (this one) wrote:
> jmcquown wrote:
>> wrote:
>>
>>> I went food shopping and forgot to put the unsalted butter in the
>>> rerigerated. It sat for about 7 hours in 75F temperature before I
>>> discovered it and put it in the refrigerator. Is this butter safe to
>>> eat and will it retain it's taste?
>>
>> Absolutely. I use a butter bell with just cool water to store it
>> and it's just fine.
>
> For my lazy tastes, the butter bell adds fussy labor to a task that
> needs none. Unless your house is up over 90°F

Which, if I lose electricity during summer storms (obviously not this time
of year!) it can be...

>a plain butter dish with
> a cover will do the job just as well. Butter takes a long time to
> spoil, and that spoilage is rancidity which won't harm you, in any
> event.
> Couple weeks won't hurt it.
>
> I leave butter out on my counter in a June Cleaver-looking stainless
> steel covered butter dish that I bought at a yard sale. The butter
> "ripens" and the flavor becomes more complex and interesting.
>
> Pastorio

That butter dish sounds neat

Jill

"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

In article .com>,
wrote:

> I went food shopping and forgot to put the unsalted butter in the
> rerigerated. It sat for about 7 hours in 75F temperature before I
> discovered it and put it in the refrigerator. Is this butter safe to
> eat and will it retain it's taste?

You're gonna DIE!
JK. It's fine. Next time, refrigerate it.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

In article >,
"Bob (this one)" > wrote:

> I leave butter out on my counter in a June Cleaver-looking stainless
> steel covered butter dish that I bought at a yard sale. The butter
> "ripens" and the flavor becomes more complex and interesting.
>
> Pastorio

You are SO full of shit, Pastorio!!! It's why I love you! LOL! PMP!
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

On Sat, 19 Nov 2005 08:46:35 GMT, Rhonda Anderson
> wrote:

>Wayne Boatwright > wrote in
:
>
>> On Fri 18 Nov 2005 09:29:28p, 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 before
>>>>eating so that can "age". The flavor develops into something more
>>>>complex.
>>>
>>> good lordy i hope you're kidding! lol
>>
>> No, seriously. It's a common practice in countries other than the US.
>> Most USians have a refrigeration fetish. :-)
>>
>
>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>.
>
>Rhonda Anderson
>Cranebrook, NSW, Australia
>
I could probably leave it out now if I kept it out of the cats' paths,
but in summer? In Sacramento? Fuggitabouddit. Puddle city!!!

:-)

TammyM

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

Melba's Jammin' wrote:

> "Bob (this one)" > wrote:
>
>>I leave butter out on my counter in a June Cleaver-looking stainless
>>steel covered butter dish that I bought at a yard sale. The butter
>>"ripens" and the flavor becomes more complex and interesting.
>>
> You are SO full of shit, Pastorio!!! It's why I love you! LOL! PMP!

Duh. Of course I am. But my butter tastes better than yours because
-what happens? - it ripens. I keep the backups in the fridge, but the
butter in use (or about to be in use) goes into the covered dish and
sits out. Been doing it that way forever. Spreads better, melts better
into the pasta, toast, nuked broccoli, etc. and the taste evolves.
Y'oughta try it once. No bacteriological issues, only rancidity and that
won't happen for weeks.

Pastorio

TammyM wrote:
> On Sat, 19 Nov 2005 08:46:35 GMT, Rhonda Anderson
> > wrote:
>
>>Wayne Boatwright > wrote in
:
>>
>>>On Fri 18 Nov 2005 09:29:28p, 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 before
>>>>>eating so that can "age". The flavor develops into something more
>>>>>complex.
>>>>
>>>>good lordy i hope you're kidding! lol
>>>
>>>No, seriously. It's a common practice in countries other than the US.
>>> Most USians have a refrigeration fetish. :-)
>>>
>>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

Yes, leaving it out is OK. I love for my butter to be soft when I need it.
I got into having unsalted butter, because I need it for baking. Now
regular butter taste too salty.

Lynne

> wrote in message
oups.com...
>I went food shopping and forgot to put the unsalted butter in the
> rerigerated. It sat for about 7 hours in 75F temperature before I
> discovered it and put it in the refrigerator. Is this butter safe to
> eat and will it retain it's taste?
>

In article >,
"Bob (this one)" > wrote:

> Melba's Jammin' wrote:
>
> > "Bob (this one)" > wrote:
> >
> >>I leave butter out on my counter in a June Cleaver-looking stainless
> >>steel covered butter dish that I bought at a yard sale. The butter
> >>"ripens" and the flavor becomes more complex and interesting.
> >>
> > You are SO full of shit, Pastorio!!! It's why I love you! LOL! PMP!
>
> Duh. Of course I am. But my butter tastes better than yours because
> -what happens? - it ripens. I keep the backups in the fridge, but the
> butter in use (or about to be in use) goes into the covered dish and
> sits out. Been doing it that way forever. Spreads better, melts better
> into the pasta, toast, nuked broccoli, etc. and the taste evolves.
> Y'oughta try it once. No bacteriological issues, only rancidity and that
> won't happen for weeks.
>
> Pastorio

Rancidity, etc. doesn't worry me - I grew up in one of those homes that
the food police would shut down today. You wouldn't believe the stuff
Mom left out. I get the spreading part, but you're not going to
convince me about the ripening and enhanced flavor. Nuh-uh., I don't
care WHAT Wayne says - he's as nuts as you are! "-)
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

King's Crown wrote:

> Yes, leaving it out is OK. I love for my butter to be soft when I
> need it. I got into having unsalted butter, because I need it for
> baking. Now regular butter taste too salty.
>
> Lynne


Same here (about regular butter being too salty), ever since I went
no/low-salt!

--
Andy

Melba's Jammin' wrote:

> "Bob (this one)" > wrote:
>
>>Melba's Jammin' wrote:
>>
>>> "Bob (this one)" > wrote:
>>>
>>>>I leave butter out on my counter in a June Cleaver-looking stainless
>>>>steel covered butter dish that I bought at a yard sale. The butter
>>>>"ripens" and the flavor becomes more complex and interesting.
>>>
>>>You are SO full of shit, Pastorio!!! It's why I love you! LOL! PMP!
>>
>>Duh. Of course I am. But my butter tastes better than yours because
>>-what happens? - it ripens. I keep the backups in the fridge, but the
>>butter in use (or about to be in use) goes into the covered dish and
>>sits out. Been doing it that way forever. Spreads better, melts better
>>into the pasta, toast, nuked broccoli, etc. and the taste evolves.
>>Y'oughta try it once. No bacteriological issues, only rancidity and that
>>won't happen for weeks.
>
>
> Rancidity, etc. doesn't worry me - I grew up in one of those homes that
> the food police would shut down today.

Didn't we all.

> You wouldn't believe the stuff
> Mom left out. I get the spreading part, but you're not going to
> convince me about the ripening and enhanced flavor. Nuh-uh., I don't
> care WHAT Wayne says - he's as nuts as you are! "-)

Of course there's no convincing about flavor until *after* you taste. My
question is why does it so distress you? Try it. Put some butter out in
a covered container (glass, glazed ceramic or stainless) for a few days
and taste it side by side with the stuff in the fridge. Have others try
it, too. You know it won't hurt you. No significant bacterial action
gonna happen. What's the downside? It'll taste different. Better.

If you don't like the taste, use it as a, um, lubricant.

No, seriously...

Pastorio

"Bob (this one)" wrote:
>
> Put some butter out in a covered container
> (glass, glazed ceramic or stainless) for a few days
> and taste it side by side with the stuff in the fridge.

That's not a fair test, because you're comparing
warm to cold. Either test it after letting the
refrigerated stuff come up to room temperature,
or test it after the left-outside-for-a-few-days
stuff has cooled in the refrigerator for several
hours (like overnight).

Temperature can have a huge effect on flavor
perception.

Andy wrote:

> King's Crown wrote:
>
> > Yes, leaving it out is OK. I love for my butter to be soft when I
> > need it. I got into having unsalted butter, because I need it for
> > baking. Now regular butter taste too salty.
> >
> > Lynne
>
> Same here (about regular butter being too salty), ever since I went
> no/low-salt!
>

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.

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!"

In article >,
"Bob (this one)" > wrote:

> Melba's Jammin' wrote:
>
> > "Bob (this one)" > wrote:
> >
> >>Melba's Jammin' wrote:
> >>
> >>> "Bob (this one)" > wrote:
> >>>
> >>>>I leave butter out on my counter in a June Cleaver-looking stainless
> >>>>steel covered butter dish that I bought at a yard sale. The butter
> >>>>"ripens" and the flavor becomes more complex and interesting.
> >>>
> >>>You are SO full of shit, Pastorio!!! It's why I love you! LOL! PMP!
> >>
> >>Duh. Of course I am. But my butter tastes better than yours because
> >>-what happens? - it ripens. I keep the backups in the fridge, but the
> >>butter in use (or about to be in use) goes into the covered dish and
> >>sits out. Been doing it that way forever. Spreads better, melts better
> >>into the pasta, toast, nuked broccoli, etc. and the taste evolves.
> >>Y'oughta try it once. No bacteriological issues, only rancidity and that
> >>won't happen for weeks.
> >
> >
> > Rancidity, etc. doesn't worry me - I grew up in one of those homes that
> > the food police would shut down today.
>
> Didn't we all.
>
> > You wouldn't believe the stuff
> > Mom left out. I get the spreading part, but you're not going to
> > convince me about the ripening and enhanced flavor. Nuh-uh., I don't
> > care WHAT Wayne says - he's as nuts as you are! "-)
>
> Of course there's no convincing about flavor until *after* you taste. My
> question is why does it so distress you?

Good point. I guess because the concept sounds absurd to me.
Unbelievable, in fact. But you're right -- your it shouldn't distress
me.

> Try it. Put some butter out in
> a covered container (glass, glazed ceramic or stainless) for a few days
> and taste it side by side with the stuff in the fridge. Have others try
> it, too. You know it won't hurt you. No significant bacterial action
> gonna happen. What's the downside? It'll taste different. Better.

Maybe will do, but you know I'd never admit to you if it does taste
different. :-0) Principle.
>
> If you don't like the taste, use it as a, um, lubricant.

Don't go there.
>
> No, seriously...
>
> Pastorio
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

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. :-)


>> If you don't like the taste, use it as a, um, lubricant.
>
> Don't go there.

Whipped cream is better!

--
Wayne Boatwright *¿*
_____________________________________________

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

Craig Welch wrote:

>
> Well, they're not refrigerated in the grocery, and they're not
> refrigerated at home unless we won't be using them for more than a
> week.
>
> --
> Craig

Craig, what grocery store do you patronize?? All the ones around these
parts always refrigerate their eggs. At the farmers' market, where I
usually buy mine, the vendor stores them in a cooler.

Spitz
--
"Home, James, and don't spare the horses!"

Spitzmaus wrote:

>
> > Well, they're not refrigerated in the grocery, and they're not
> > refrigerated at home unless we won't be using them for more than a
> > week.
> >
> > --
> > Craig
>
> Craig, what grocery store do you patronize?? All the ones around these
> parts always refrigerate their eggs. At the farmers' market, where I
> usually buy mine, the vendor stores them in a cooler.

Chickens don't keep them in the fridge:-) I used to get a few free range
eggs every week. My neighbour's free ranching flock used to drop an egg or
two when they went free ranching across my yard. I suppose that I could
have returned the eggs to the neighbours, but finders keepers. Besides, I
always suspected that the reason the yolks were so incredibly orange was
because they add all my raspberries.

Pits Wrote...

>>
>>
> 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
>

That's very interesting..Pits..Also that old Butter Chest would probably be
worth a bit to a collector.. :-))
--
Bigbazza (Barry)..Oz

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

"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.

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.

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.

Rhonda Anderson
Cranebrook, NSW, Australia

Mark Thorson wrote:
> "Bob (this one)" wrote:
>
>>Put some butter out in a covered container
>>(glass, glazed ceramic or stainless) for a few days
>>and taste it side by side with the stuff in the fridge.
>
>
> That's not a fair test, because you're comparing
> warm to cold. Either test it after letting the
> refrigerated stuff come up to room temperature,
> or test it after the left-outside-for-a-few-days
> stuff has cooled in the refrigerator for several
> hours (like overnight).
>
> Temperature can have a huge effect on flavor
> perception.

That's precisely my point. That the unrefrigerated butter used as is and
the refrigerated butter used as is provide very different flavors and
mouthfeel. And that the "ripened" butter stored out of a refrigerated
state will taste better both immediately, and when compared to chilled
butter permitted to warm.

Pastorio

> 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.

Hi Steve Welcome

"Craig Welch" > wrote in message

> On Sat, 19 Nov 2005 20:30:44 -0800, "Spitzmaus"
> > wrote:
>
>> Craig Welch wrote:
>
>>> Well, they're not refrigerated in the grocery, and they're not
>>> refrigerated at home unless we won't be using them for more than a
>>> week.
>
>> Craig, what grocery store do you patronize?? All the ones around
>> these parts always refrigerate their eggs. At the farmers' market,
>> where I usually buy mine, the vendor stores them in a cooler.
>
> Elvis' at Woodford.

So Elvis is alive and well and working in a supermarket, not a convenience
store as the conspiracy theorists would have us believe?


--
Kwyj

On Sun 20 Nov 2005 01:42:28a, Thus Spake Zarathustra, or was it Rhonda
Anderson?

> "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.
>
> 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.
>
> 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.
>
> 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 Boatwright *¿*
_____________________________________________

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

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

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. :-)

--
Wayne Boatwright *¿*
_____________________________________________

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

"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