Spitzmaus wrote:
> Bob (this one) wrote:
>
>
>>>>And if you whip in 1/4 cup of buttermilk, it becomes absolutely luscious.
>>>>Pastorio
>>>
>>>1/4 cup to 1 pound of butter? Or?
>>
>>Yep. Let it sit out for a while to soften a bit, then whip away. I use
>>the whisk on my KitchenAid. We used to use butters like these in my
>>restaurants.
>>
>>We also whipped in other things, always approximately the same amount.
>>Yogurt, garlic oil (or some other flavored oil), lemon juice, amaretto
>>(2 tablespoons - 1/8 cup) or some other liqueur, apricot nectar...
>>
>>Pastorio
>
>
> Okay, so I did this last evening, per your instructions.

What did you whip into the butter?

> This morning, I
> used some on my toasted homemade bread. My, my, my.

Personal moment...? Wanted to be alone with your toast...? Don't be
embarrassed. It's perfectly natural. Many people feel those same feelings...

No, seriously...

Pastorio

wrote:
> On 1 Dec 2005 08:21:36 -0800, "Mike" > wrote:
>
>
>
>>People still use butter? Interesting.
>
>
> I don't use any thing else what else is there? ? ? Nothing. Butter rules!

I've been using margarine lately because I am really really broke. I
hate it. Butter totally rocks.

--

saerah

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"sarah bennett" > wrote

> wrote:

>> I don't use any thing else what else is there? ? ? Nothing. Butter
>> rules!
>
> I've been using margarine lately because I am really really broke. I hate
> it. Butter totally rocks.

I'm sorry to hear that. I don't know why I thought margarine was
expensive, I guess not as much as butter is, especially this time of
the year. Darn.

nancy

Due to the usual convolutions of Usenet, I did not see the original
post, but assume it refers to a gadget from the UK that safely keeps
butter at a spreadable temperature. Save yourself a few bucks and buy
a butter bell. Works beautifully, and safely as long as you change the
water frequently. IIRC, it's also called a French butter keeper.

http://www.butterbell.com/

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sat 03 Dec 2005 06:33:23p, Thus Spake Zarathustra, or was it Terry Pulliam
Burd?

> Due to the usual convolutions of Usenet, I did not see the original
> post, but assume it refers to a gadget from the UK that safely keeps
> butter at a spreadable temperature. Save yourself a few bucks and buy
> a butter bell. Works beautifully, and safely as long as you change the
> water frequently. IIRC, it's also called a French butter keeper.

In many kitchens in the UK, the butter may be harder than what one wants.
Apparently this gadget can both heat and cool, so it would seem to keep the
butter soft enough for spreading in cooler kitchens.

--
Wayne Boatwright *¿*
_____________________________________________

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