"Steve Wertz" > wrote in message
...
> On Tue, 19 Jun 2007 16:14:39 GMT, Mitch wrote:
>
>> I accidentally grabbed a bunch of salted butter.
>> What would I use this for? Should I just throw it away?
>
> By all means, throw it away. That's why they make it - so you can
> buy it and just throw it away.
>
> -sw

Finaly, a reasonable answer. Chuck it!

Peter wrote:
> "Steve Wertz" > wrote in message
> ...
>> On Tue, 19 Jun 2007 16:14:39 GMT, Mitch wrote:
>>
>>> I accidentally grabbed a bunch of salted butter.
>>> What would I use this for? Should I just throw it away?
>>
>> By all means, throw it away. That's why they make it - so you can
>> buy it and just throw it away.
>>
>> -sw
>
> Finaly, a reasonable answer. Chuck it!

Oh don't be an ass. There is such a miniscule amount of salt in salted
butter it's laughable. You want to throw away $4, go for it. But don't be
an idiot and tell everyone else to do so.

"jmcquown" > wrote in message
...
> Peter wrote:
>> "Steve Wertz" > wrote in message
>> ...
>>> On Tue, 19 Jun 2007 16:14:39 GMT, Mitch wrote:
>>>
>>>> I accidentally grabbed a bunch of salted butter.
>>>> What would I use this for? Should I just throw it away?
>>>
>>> By all means, throw it away. That's why they make it - so you can
>>> buy it and just throw it away.
>>>
>>> -sw
>>
>> Finaly, a reasonable answer. Chuck it!
>
> Oh don't be an ass. There is such a miniscule amount of salt in salted
> butter it's laughable. You want to throw away $4, go for it. But don't
> be
> an idiot and tell everyone else to do so.

Wow, sarcasm lost on you ;-)

jmcquown wrote:

>> Finaly, a reasonable answer. Chuck it!
>
> Oh don't be an ass. There is such a miniscule amount of salt in salted
> butter it's laughable. You want to throw away $4, go for it. But don't be
> an idiot and tell everyone else to do so.

I never considered that anyone would take his advice seriously?
Do ya think anyone here would?
If so.. who? LOL

On Jun 19, 2:22 pm, "Peter" > wrote:
> "Steve Wertz" > wrote in message
>
> ...
>
> > On Tue, 19 Jun 2007 16:14:39 GMT, Mitch wrote:
>
> >> I accidentally grabbed a bunch of salted butter.
> >> What would I use this for? Should I just throw it away?
>
> > By all means, throw it away. That's why they make it - so you can
> > buy it and just throw it away.
>
> > -sw
>
> Finaly, a reasonable answer. Chuck it!

Quite possibly, the silliest question I've ever seen about cooking.

N.

On Jun 20, 11:52 am, Nancy2 > wrote:

> Quite possibly, the silliest question I've ever seen about cooking.
>
> N.

Not quite as silly to me as, "Why does a recipe call for unsalted
butter and then include salt later?"

David

In article . com>,
dtwright37 > wrote:

> On Jun 20, 11:52 am, Nancy2 > wrote:
>
> > Quite possibly, the silliest question I've ever seen about cooking.
> >
> > N.
>
> Not quite as silly to me as, "Why does a recipe call for unsalted
> butter and then include salt later?"

Because the salt that's included in salted butter is an unknown
quantity. When you use unsalted butter, but add salt separately, you are
able to control the amount of salt in the dish.

Stan Horwitz > wrote:

>Because the salt that's included in salted butter is an unknown
>quantity. When you use unsalted butter, but add salt separately, you are
>able to control the amount of salt in the dish.

Shouldn't you be able to read the sodium content from the butter
label and determine how much salt is in it?

(Not that this is especially convenient.)

Steve

In article >,
Steve Wertz > wrote:

> On Thu, 21 Jun 2007 04:25:36 +0000 (UTC), Steve Pope wrote:
>
> > Shouldn't you be able to read the sodium content from the butter
> > label and determine how much salt is in it?
>
> You mean... math?
>
> -sw

<giggles>
--
Peace, Om

Remove _ to validate e-mails.

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

I'm interested in this subject all of a sudden. I've gone on the record
as saying that I like salt. Now I'm wondering if a person's taste for
salt can change and what would make it change.


I always used to buy salted butter. Now it tastes too salty for me. My
first guess was that the producer was adding more salt and that I might
change brands. Instead, I switched to unsalted which was easier than
experimenting.


Next, I spent 3 weeks in Fort Lauderdale. (Work for Jim, and a visit to
my parents, followed by an extra week involving a 9-1-1 call and the
removal of Jim's gall bladder.) As a rule, the restaurants were great.
We found 3 cute little French restaurants that I loved and kept going
back to. Maybe they used a tad more salt than I do at home, but I'm
used to restaurants doing that. Then we ate at a Thai restaurant where
the added salt made one of the dishes inedible. I did the best I could
and ate around that dish.


It took me a while to put it together, but the next day, my jeans didn't
fit. I go back and forth between a 6 and an 8 and had a pair of each
with me. I don't consider it any big deal when I wear the 8s for a
while, but when I get too big for the 8s, I wonder what's going on.
True I'd been eating out a lot, but I'd been swimming every day too
which is excellent exercise.


Then the lightbulb went on. The salt. I wasn't gaining weight; I was
gaining water. I'm home now and planning a low-salt diet for a while.


--Lia

Julia Altshuler wrote:

> I'm interested in this subject all of a sudden. I've gone on the record
> as saying that I like salt. Now I'm wondering if a person's taste for
> salt can change and what would make it change.

One thing would be the taste buds "aging". Older people often
lose some of their sense of taste and have to add more seasoning
to dishes so they can taste it.

Another thing I experienced was after my hysterectomy I had
an increased sensitivity to salt. Everything I ate tasted
way oversalted. The doctor ascribed it to hormone fluctuation.
I'm more or less back to normal now, but every once in a while
I'll have an episode where something that shouldn't tastes
way too salty to me.

> I always used to buy salted butter. Now it tastes too salty for me.

That's funny. I always disliked the taste of unsalted butter
on bread or toast or something like that because it tasted so
bland to me. So for years I only used it in cooking, when I
used it at all. However, my sister now uses unsalted butter
exclusively and when I've been with her I used the unsalted
butter on my bread/toast and it tastes fine to me. I could probably
live with using unsalted butter on everything now but I'm still
going to stick with salted butter.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

> Another thing I experienced was after my hysterectomy I had
> an increased sensitivity to salt. Everything I ate tasted
> way oversalted. The doctor ascribed it to hormone fluctuation.


Aha! I haven't had a hysterectomy, but I am doing the hormone
fluctuation thing. I'd appreciate sources for more information on this.
Print sources, as in books I can get from the library, would be good.
I'll go google now.


--Lia

Stan Horwitz wrote:

> In article . com>,
> dtwright37 > wrote:
>
>
>>On Jun 20, 11:52 am, Nancy2 > wrote:
>>
>>
>>>Quite possibly, the silliest question I've ever seen about cooking.
>>>
>>>N.
>>
>>Not quite as silly to me as, "Why does a recipe call for unsalted
>>butter and then include salt later?"
>
>
> Because the salt that's included in salted butter is an unknown
> quantity. When you use unsalted butter, but add salt separately, you are
> able to control the amount of salt in the dish.

I've always eaten salted butter. It all tastes about
the same in saltiness to me. So I would venture to say
that there is a standard ratio of salt to butter in the
vast majority of salted butters. Thus I would think that
the amount of salt coming from the butter would be a
knowable factor. Also, the amount is small enough not to
really make a difference except perhaps if you are making
something that uses massive quantities of butter.

I routinely make recipes that call for unsalter butter and
use salted butter and do not reduce, necessarily, the
quantity of other salt in the recipe and I do not find
that these dishes are overly salty. And I must say that
in general I do not like a lot of salt in things so I would
really notice if something were saltier than "normal".
However, I often put less salt than called for in recipes
- maybe half as much - so in those instances that would
allow for the salt in the butter. But I rarely consciously
reduce the salt to allow for salted butter.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?