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

Bob (this one) wrote:
> http://news.yahoo.com/s/nm/20051130/...tain_butter_dc

So is this thing electric or run on batteries? If so, where are the
savings? Batteries aren't cheap and neither is electricity. Just use a
butter bell

Jill

jmcquown wrote:
> Bob (this one) wrote:
>
>>http://news.yahoo.com/s/nm/20051130/...tain_butter_dc
>
> So is this thing electric or run on batteries? If so, where are the
> savings? Batteries aren't cheap and neither is electricity.

<LOL> That's kinda the point. Yet another silly kitchen gadget.

> Just use a butter bell

Or a plain, stainless steel butter dish like I do.

Pastorio

"jmcquown" > wrote

> So is this thing electric or run on batteries? If so, where are the
> savings? Batteries aren't cheap and neither is electricity. Just use a
> butter bell

I put in my Christmas hint, I want a butter bell. He laughed and
said I had made up that name. Oh, and what is it? Sounds like
maaaaaybe I'll get one, but we'll just have to see. Won't we.

nancy

"jmcquown" > wrote in message
.. .
> Bob (this one) wrote:
>> http://news.yahoo.com/s/nm/20051130/...tain_butter_dc
>
> So is this thing electric or run on batteries? If so, where are the
> savings? Batteries aren't cheap and neither is electricity. Just use a
> butter bell
>
> Jill
Do the bells really work in the hot summertime when your kitchen temp is in
the 80's?
Janet

On Thu, 1 Dec 2005 07:28:07 -0700, "Janet Bostwick"
> wrote:

>
>"jmcquown" > wrote in message
. ..
>> Bob (this one) wrote:
>>> http://news.yahoo.com/s/nm/20051130/...tain_butter_dc
>>
>> So is this thing electric or run on batteries? If so, where are the
>> savings? Batteries aren't cheap and neither is electricity. Just use a
>> butter bell
>>
>> Jill
>Do the bells really work in the hot summertime when your kitchen temp is in
>the 80's?
>Janet
>

Yes, if you keep the water in it cold. The only time I have a problem
is when I forget to change the water often enough.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

"The Cook" > wrote in message
...
> On Thu, 1 Dec 2005 07:28:07 -0700, "Janet Bostwick"
> > wrote:
snip
>>Do the bells really work in the hot summertime when your kitchen temp is
>>in
>>the 80's?
>>Janet
>>
>
> Yes, if you keep the water in it cold. The only time I have a problem
> is when I forget to change the water often enough.
>
> --
> Susan N.
Thanks, Susan.

> put in my Christmas hint, I want a butter bell.

People still use butter? Interesting.

"Mike" > wrote

>> put in my Christmas hint, I want a butter bell.
>
> People still use butter? Interesting.

?

nancy

In article .com>,
"Mike" > wrote:

> > put in my Christmas hint, I want a butter bell.
>
> People still use butter? Interesting.
>

Always.

Margarine is poison......
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Mike wrote:

>>put in my Christmas hint, I want a butter bell.
>
>
> People still use butter? Interesting.
>

We use butter only never margarine! However, we don't use a lot of butter.

OmManiPadmeOmelet wrote:

> In article .com>,
> "Mike" > wrote:
>
>
>>>put in my Christmas hint, I want a butter bell.
>>
>>People still use butter? Interesting.
>>
>
>
> Always.
>
> Margarine is poison......

Agreed and not something I would want to eat! I think that's what they
make with recycled motor oil

In article >,
~patches~ > wrote:

> Mike wrote:
>
> >>put in my Christmas hint, I want a butter bell.
> >
> >
> > People still use butter? Interesting.
> >
>
> We use butter only never margarine! However, we don't use a lot of butter.

No need.
A little butter goes a long way.

It takes a 1/4 lb. cube of margarine to add the flavor that a 1 oz. pat
of butter does. ;-d

And margarine is worse for you than butter due to the creation of
trans-fats with the hydrogenization process.

Or so I've read.......

God/dess makes butter. It's a natural product.

Pretty much anyhoo. <lol>

A box of margarine reads like a chemistry textbook.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
~patches~ > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article .com>,
> > "Mike" > wrote:
> >
> >
> >>>put in my Christmas hint, I want a butter bell.
> >>
> >>People still use butter? Interesting.
> >>
> >
> >
> > Always.
> >
> > Margarine is poison......
>
> Agreed and not something I would want to eat! I think that's what they
> make with recycled motor oil

ROFL!!!

Or recycled deep fryer fat maybe? ;-D
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On 2005-12-01, Bob (this one) > wrote:
> http://news.yahoo.com/s/nm/20051130/...tain_butter_dc

I already have one. It's called a microwave oven. Half a cube of
refrigerated butter will become spreadable after about 18-20 secs on
high (YMMV).

nb

I either leave it out and in a pinch I'll microwave it too at low power for
1 minute or so. So, to have a contraption to keep butter soft just seems
silly.

Lynne

"notbob" > wrote in message
...
> On 2005-12-01, Bob (this one) > wrote:
>> http://news.yahoo.com/s/nm/20051130/...tain_butter_dc
>
> I already have one. It's called a microwave oven. Half a cube of
> refrigerated butter will become spreadable after about 18-20 secs on
> high (YMMV).
>
> nb

"notbob" > wrote

> I already have one. It's called a microwave oven. Half a cube of
> refrigerated butter will become spreadable after about 18-20 secs on
> high (YMMV).

Not the right kind of spreadable. And that long? Don't you
mean pourable?

nancy

OmManiPadmeOmelet wrote:

> In article >,
> ~patches~ > wrote:
>
>
>>Mike wrote:
>>
>>
>>>>put in my Christmas hint, I want a butter bell.
>>>
>>>
>>>People still use butter? Interesting.
>>>
>>
>>We use butter only never margarine! However, we don't use a lot of butter.
>
>
> No need.
> A little butter goes a long way.
>
> It takes a 1/4 lb. cube of margarine to add the flavor that a 1 oz. pat
> of butter does. ;-d
>
> And margarine is worse for you than butter due to the creation of
> trans-fats with the hydrogenization process.
>
> Or so I've read.......
>
> God/dess makes butter. It's a natural product.
>
> Pretty much anyhoo. <lol>
>
> A box of margarine reads like a chemistry textbook.

No kidding on the flavour! Can you just imagine lobster served with
drawn margarine or mushrooms sauteed in margarine? Major yuk! I'd
rather use the real thing myself.

OmManiPadmeOmelet wrote:

> In article >,
> ~patches~ > wrote:
>
>
>>OmManiPadmeOmelet wrote:
>>
>>
>>>In article .com>,
>>> "Mike" > wrote:
>>>
>>>
>>>
>>>>>put in my Christmas hint, I want a butter bell.
>>>>
>>>>People still use butter? Interesting.
>>>>
>>>
>>>
>>>Always.
>>>
>>>Margarine is poison......
>>
>>Agreed and not something I would want to eat! I think that's what they
>>make with recycled motor oil
>
>
> ROFL!!!
>
> Or recycled deep fryer fat maybe? ;-D

Nope, the deep fryer fat is now being used to power some vehicles, so
I'm told. My neighbour uses it to fertilize his clothes line pole. So
far it doesn't seem to be working.

Mike wrote:
>>put in my Christmas hint, I want a butter bell.
>
>
> People still use butter? Interesting.
>

Absolutely, the evidence keeps on showing that all of those "space
butter" products are not good for you.

Mike wrote:
>> put in my Christmas hint, I want a butter bell.
>
> People still use butter? Interesting.

Don't bother answering... obviously a troll if he's never cooked with
butter.

Jill

Nancy Young wrote:
> "notbob" > wrote
>
>> I already have one. It's called a microwave oven. Half a cube of
>> refrigerated butter will become spreadable after about 18-20 secs on
>> high (YMMV).
>
> Not the right kind of spreadable. And that long? Don't you
> mean pourable?
>
> nancy

You can buy whipped butter... Land O' Lakes makes some and it comes in tubs.
It's still butter but with the air whipped into it, easier to spread when
cold. Watch the price though, they charge more for air!

Jill

jmcquown wrote:
>> http://news.yahoo.com/s/nm/20051130/...tain_butter_dc
>
> So is this thing electric or run on batteries? If so, where are the
> savings? Batteries aren't cheap and neither is electricity. Just use a
> butter bell

Well..

1. In the UK, we've never heard of butter bells;
2. We can't get whipped butter;
3. Some of us prefer not to have microwaves;
4. Virtually none of us have air con in hot weather;
5. Some of us don't even have central heating in cold weather.

Meaning, there's obviously a niche for this special butter-keeper

Sue
--
NTL ate my signature!

On Thu 01 Dec 2005 12:23:40p, Thus Spake Zarathustra, or was it jmcquown?

> Nancy Young wrote:
>> "notbob" > wrote
>>
>>> I already have one. It's called a microwave oven. Half a cube of
>>> refrigerated butter will become spreadable after about 18-20 secs on
>>> high (YMMV).
>>
>> Not the right kind of spreadable. And that long? Don't you
>> mean pourable?
>>
>> nancy
>
> You can buy whipped butter... Land O' Lakes makes some and it comes in
> tubs. It's still butter but with the air whipped into it, easier to
> spread when cold. Watch the price though, they charge more for air!
>
> Jill

It's not that difficult to whip you're own. You can beat the hell out of
it with a stand mixer, then pack it into a crock. Much easier to spread.

--
Wayne Boatwright *¿*
_____________________________________________

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

Wayne Boatwright wrote:
> On Thu 01 Dec 2005 12:23:40p, Thus Spake Zarathustra, or was it jmcquown?
>
>
>>Nancy Young wrote:
>>
>>>"notbob" > wrote
>>>
>>>
>>>>I already have one. It's called a microwave oven. Half a cube of
>>>>refrigerated butter will become spreadable after about 18-20 secs on
>>>>high (YMMV).
>>>
>>>Not the right kind of spreadable. And that long? Don't you
>>>mean pourable?
>>>
>>>nancy
>>
>>You can buy whipped butter... Land O' Lakes makes some and it comes in
>>tubs. It's still butter but with the air whipped into it, easier to
>>spread when cold. Watch the price though, they charge more for air!
>>
>>Jill
>
>
> It's not that difficult to whip your own. You can beat the hell out of
> it with a stand mixer, then pack it into a crock. Much easier to spread.

And if you whip in 1/4 cup of buttermilk, it becomes absolutely luscious.

Pastorio

"~patches~" > wrote in message
...
> OmManiPadmeOmelet wrote:
>
>> In article .com>,
>> "Mike" > wrote:
>>
>>
>>>>put in my Christmas hint, I want a butter bell.
>>>
>>>People still use butter? Interesting.
>>>
>>
>>
>> Always.
>>
>> Margarine is poison......
>
> Agreed and not something I would want to eat! I think that's what they
> make with recycled motor oil

Well, it smells the same.
Dee Dee

"Nancy Young" > wrote in message
...
>
> "notbob" > wrote
>
>> I already have one. It's called a microwave oven. Half a cube of
>> refrigerated butter will become spreadable after about 18-20 secs on
>> high (YMMV).
>
> Not the right kind of spreadable. And that long? Don't you
> mean pourable?
>
> nancy
Land o'lakes butter -- takes almost two minutes to melt. (Salted)
Amish butter that I buy at "Grandma's Pantry" takes only a few second.
(Salted)
Now, Whut's going on!
Dee Dee

"Dee Randall" > wrote
>
> "Nancy Young" > wrote

>> "notbob" > wrote
>>
>>> I already have one. It's called a microwave oven. Half a cube of
>>> refrigerated butter will become spreadable after about 18-20 secs on
>>> high (YMMV).
>>
>> Not the right kind of spreadable. And that long? Don't you
>> mean pourable?

> Land o'lakes butter -- takes almost two minutes to melt. (Salted)
> Amish butter that I buy at "Grandma's Pantry" takes only a few second.
> (Salted)
> Now, Whut's going on!

Got me ... I pretty much always use Land O Lakes ... 20 seconds and
I'd better have put it on a plate or something ... much longer than that
and it had better be in a bowl.

nancy

On Thu, 01 Dec 2005 13:45:56 -0500, in rec.food.cooking, ~patches~ wrote:

>
>
>It likely depends on the microwave. My new one zaps things so fast it
>is almost annoying since I was used to the timing of my old microwave.
>I've never thought of softening ice cream but then we seldom have it.

I always soften my ice cream, I like it soft. Haagen Daz doesn't take as
well to softening as better ice creams. :-)

It sort of collapses into 2 bits, one very wet. Between that and its fake
name I avoid it.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

On Thu, 1 Dec 2005 13:23:40 -0600, in rec.food.cooking, jmcquown wrote:

>Nancy Young wrote:
>> "notbob" > wrote
>>
>>> I already have one. It's called a microwave oven. Half a cube of
>>> refrigerated butter will become spreadable after about 18-20 secs on
>>> high (YMMV).
>>
>> Not the right kind of spreadable. And that long? Don't you
>> mean pourable?
>>
>> nancy
>
>You can buy whipped butter... Land O' Lakes makes some and it comes in tubs.
>It's still butter but with the air whipped into it, easier to spread when
>cold. Watch the price though, they charge more for air!
>
Not available in the UK. I like it though.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

On Thu 01 Dec 2005 02:08:56p, Thus Spake Zarathustra, or was it Doug
Weller?

> On Thu, 01 Dec 2005 13:45:56 -0500, in rec.food.cooking, ~patches~
> wrote:
>
>>
>>
>>It likely depends on the microwave. My new one zaps things so fast it
>>is almost annoying since I was used to the timing of my old microwave.
>>I've never thought of softening ice cream but then we seldom have it.
>
> I always soften my ice cream, I like it soft. Haagen Daz doesn't take
> as well to softening as better ice creams. :-)
>
> It sort of collapses into 2 bits, one very wet. Between that and its
> fake name I avoid it.

I detest softened ice cream, and mine never sees the inside of the
microwave unless I have to scoop some out for someone else. For myself, if
I can't stab at it to dislodge a bite, I don't want it. :-)

--
Wayne Boatwright *¿*
_____________________________________________

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

In article >,
"Dee Randall" > wrote:

> "~patches~" > wrote in message
> ...
> > OmManiPadmeOmelet wrote:
> >
> >> In article .com>,
> >> "Mike" > wrote:
> >>
> >>
> >>>>put in my Christmas hint, I want a butter bell.
> >>>
> >>>People still use butter? Interesting.
> >>>
> >>
> >>
> >> Always.
> >>
> >> Margarine is poison......
> >
> > Agreed and not something I would want to eat! I think that's what they
> > make with recycled motor oil
>
> Well, it smells the same.
> Dee Dee
>
>

Tastes the same too. <G>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Bob (this one) wrote:

> And if you whip in 1/4 cup of buttermilk, it becomes absolutely luscious.
>
> Pastorio

*This* I most certainly have to try! Thanks for the suggestion.

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

On Thu, 01 Dec 2005 09:17:38 -0500, "Bob (this one)" >
wrote:

>jmcquown wrote:
>> Bob (this one) wrote:
>>
>>>http://news.yahoo.com/s/nm/20051130/...tain_butter_dc
>>
>> So is this thing electric or run on batteries? If so, where are the
>> savings? Batteries aren't cheap and neither is electricity.
>
><LOL> That's kinda the point. Yet another silly kitchen gadget.
>
>> Just use a butter bell
>
>Or a plain, stainless steel butter dish like I do.
>
>Pastorio

Yabut, power butt massagers are a gift to humankind... oh, that's
different.

Nevermind...


modom

"Bob (this one)" > wrote in message
...
snip

>>
>> It's not that difficult to whip your own. You can beat the hell out of
>> it with a stand mixer, then pack it into a crock. Much easier to spread.
>
> And if you whip in 1/4 cup of buttermilk, it becomes absolutely luscious.
>
> Pastorio
1/4 cup to 1 pound of butter? Or?
Janet

My real email address...

Pastorio

modom wrote:

> Yabut, power butt massagers are a gift to humankind... oh, that's
> different.

Yeah. I got my sister the Harley-Davidson, kickstart model. She doesn't
call as often as she used to.

Hmmm...

No, seriously...

Pastorio

Janet Bostwick 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

Bob Pastorio wrote:
>
> My real email address...
>
> Pastorio

<LOL> See, Margaret. It happens...

Pastorio

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

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