On Jun 6, 1:05 pm, blake murphy > wrote:
> On Wed, 06 Jun 2007 05:33:40 -0300, Picasso > wrote:
> >blake murphy wrote:
> >> On Mon, 4 Jun 2007 16:47:09 -0700, "Dimitri" >
> >> wrote:
>
> >>> "JellyBean" > wrote in message
> >>>news:meKdnVEtD8X7PfnbnZ2dnUVZ_hSdnZ2d@giganews. com...
> >>>> Pros? Cons?
>
> >>>> Does it really make that big of a difference health and taste wise?
> >>> Unless otherwise called out in a recipe unsalted is the standard for baking. As
> >>> far as table use is concerned I believe it is regional in nature as well as what
> >>> you (anyone) is raised using. From a health stand point it would only make a
> >>> difference if one is on a low or restricted sodium diet.
>
> >>> Dimitri
>
> >> is one better than the other if you intend to freeze it? i don't use
> >> much, and they seldom sell less than a pound at a time.
>
> >> your pal,
> >> blake
>
> >I didn't realize butter went back that quickly.
>
> >How little butter you use that you "freeze" it?
>
> i rarely eat toast, nor rolls, etc. with dinner. i'm not one to eat
> butter on sandwiches. i don't cook eggs that much either. baking is
> a deep, dark mystery to me.
>
> the last pound of (salted) butter i bought was two days before last
> christmas. three quarters of that are still in the freezer.
>
> some folks believe butter lasts 'forever' in the refrigerator, but i
> don't.

If it's not well wrapped it can absorb odors, but other than that, it
lasts a good long time. Heck, it stays fine for several days in a
butter dish on the dining room table, or it would if I could get my
wife to stop putting it back in the fridge..
>
> your pal,
> blake

--Bryan