In article <vp6Ud.516376$6l.75542@pd7tw2no>,
"carbuff" > wrote:

> I've been wondering about unsalted butter for a long time, because so often
> in a recipe that calls for it, one of the other ingredients is salt! (What
> prompted this was Dimitri's recipe for Tapenade Butter in the Gourmet
> Dinner/Help thread, which, among the ingredients included: unsalted butter,
> anchovies <cough> VERY salty, and then salt & pepper to taste)
>
> I admit I've never tried unsalted butter, because it's almost twice the
> price of the regular stuff which is already an obscene price IMHO. For the
> enquiring minds, ordinary butter is $3.19/lb at Safeway here in Manitoba,
> or get this - $3.97 at WalMart (We Sell For Less) - hah!
>
> So, does unsalted butter make an appreciable taste difference, especially
> when you end up adding salt, or salty ingredients later?

If you like salted butter, keep using it. Many of us prefer unsalted
butter because we don't like salt and/or prefer to have the option to
control the amount of salt that goes into our cooking. With salted
butter, you cannot control how much salt you are putting into your
cooking. If that doesn't bother you, there's no point is paying extra
for unsalted butter.