In article <te0vf.7725$V.5225@fed1read04>, rrb >
wrote:

> Mark Shaw wrote:
> > When the heck did they stop packaging unsalted butter in
> > foil? The individual sticks are in distinguishable from
> > regular butter.
> >
> > Rather difficult to tell what's what when you take it out
> > of the freezer, unless you go to the trouble of labelling
> > it....
> >
>
> You have salted and unsalted butter in your house? If so why? Just buy
> unsalted butter - problem solved. You can always add salt later if
> needed when you are using the butter.

It's not the same..... Not sure why, but it's just not!

I only use unsalted butter for cooking.
For toast, steaks and melting for seafood dipping, I really do prefer
the salted.

Unsalted butter tastes funky with seafood, and adding salt after the
fact does not alter that.

Just my personal tastes tho'. ;-)
--
Om.

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