I accidentally grabbed a bunch of salted butter.
What would I use this for? Should I just throw it away?

"Mitch" <Mitch@...> wrote in message
...
>I accidentally grabbed a bunch of salted butter.
> What would I use this for? Should I just throw it away?

Define "a bunch". Regardless of how much you "accidentally grabbed", I see
no reason why you would throw it away. You could spread it on toast,
pancakes, waffles, etc. use it in any sauce that calls for butter, e.g.
scampi. Or, freeze it until you think of something better...

Sharon

Sharon wrote:
> "Mitch" <Mitch@...> wrote in message
> ...
>> I accidentally grabbed a bunch of salted butter.
>> What would I use this for? Should I just throw it away?
>
> Define "a bunch". Regardless of how much you "accidentally grabbed",
> I see no reason why you would throw it away. You could spread it on
> toast, pancakes, waffles, etc. use it in any sauce that calls for
> butter, e.g. scampi. Or, freeze it until you think of something
> better...
>
> Sharon

I like salted butter on steamed veggies.

kili

Mitch wrote:
> I accidentally grabbed a bunch of salted butter.
> What would I use this for? Should I just throw it away?

Are you nuts? Don't throw it away. The amount of salt in salted butter is
neglible at best. If you're overly sensitised to salt then just don't use
it where salt is called for.

Mitch said...

> I accidentally grabbed a bunch of salted butter.
> What would I use this for? Should I just throw it away?


I did that recently and didn't notice until I tasted it. I "treated" myself
for the duration of it's existence in the fridge.

You COULD return it. They wouldn't have any objection.

Andy

On Jun 19, 9:14 am, Mitch <Mitch@...> wrote:
> I accidentally grabbed a bunch of salted butter.
> What would I use this for? Should I just throw it away?

Why would you do that?? Just don't use it for baking.

merryb wrote:
> On Jun 19, 9:14 am, Mitch <Mitch@...> wrote:
>> I accidentally grabbed a bunch of salted butter.
>> What would I use this for? Should I just throw it away?
>
> Why would you do that?? Just don't use it for baking.
>
Or use it and just leave any other salt out of the recipe.

On Tue, 19 Jun 2007 12:36:13 -0400, Goomba38 >
wrote:

>merryb wrote:
>> On Jun 19, 9:14 am, Mitch <Mitch@...> wrote:
>>> I accidentally grabbed a bunch of salted butter.
>>> What would I use this for? Should I just throw it away?
>>
>> Why would you do that?? Just don't use it for baking.
>>
>Or use it and just leave any other salt out of the recipe.

or cut back on the other salt...

--
See return address to reply by email

On Tue, 19 Jun 2007 09:25:38 -0700, merryb > wrote:

>On Jun 19, 9:14 am, Mitch <Mitch@...> wrote:
>> I accidentally grabbed a bunch of salted butter.
>> What would I use this for? Should I just throw it away?
>
>Why would you do that?? Just don't use it for baking.

I use it for baking too. It doesn't have enough salt in it to make a
difference.

--
See return address to reply by email

In article >,
Mitch <Mitch@...> wrote:

> I accidentally grabbed a bunch of salted butter.
> What would I use this for? Should I just throw it away?

<lol> No.

It's my personal preferred for seafood.
Just don't add salt to the recipe!
--
Peace, Om

Remove _ to validate e-mails.

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

On 19 Jun, 20:25, Omelet > wrote:
> In article >,
>
> Mitch <Mitch@...> wrote:
> > I accidentally grabbed a bunch of salted butter.
> > What would I use this for? Should I just throw it away?
>
> <lol> No.
>
> It's my personal preferred for seafood.
> Just don't add salt to the recipe!
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

boil some spaghetti, meanwhile open a tin of tomatoes and whack on a
high heat. when the pasta is ready add a big nob of butter to the
tomatoes and mix through. a lush and simple lunch, the butter makes
the dish nice and sweet.
www.loadsofrecipes.co.uk

On Tue, 19 Jun 2007 16:14:39 GMT, Mitch <Mitch@...> wrote:

> Should I just throw it away?

OF COURSE!! That is what any snooty self proclaimed chef would do.

On Jun 19, 12:14 pm, Mitch <Mitch@...> wrote:
> I accidentally grabbed a bunch of salted butter.
> What would I use this for? Should I just throw it away?

No. Pack it carefully in a styrofoam box with some dry ice,
and send it to me. I'll see that it doesn't harm you.

Cindy Hamilton

Mitch wrote:

> I accidentally grabbed a bunch of salted butter.
> What would I use this for? Should I just throw it away?

No, please mail it to me!

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 in news:f5bcf7$lum$3
@usenet01.srv.cis.pitt.edu:

> Mitch wrote:
>
>> I accidentally grabbed a bunch of salted butter.
>> What would I use this for? Should I just throw it away?
>
> No, please mail it to me!
>
> Kate
>


Or he could just spread it real nice and thick on some lovely fresh bread,
and spread a thick layer of Promite over and munch away!!!



--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

"PeterLucas" > wrote in message
.25...
> Kate Connally > wrote in news:f5bcf7$lum$3
> @usenet01.srv.cis.pitt.edu:
>
>> Mitch wrote:
>>
>>> I accidentally grabbed a bunch of salted butter.
>>> What would I use this for? Should I just throw it away?
>>
>> No, please mail it to me!
>>
>> Kate
>
> Or he could just spread it real nice and thick on some lovely fresh bread,
> and spread a thick layer of Promite over and munch away!!!
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> "People sleep safely in their beds because rough men stand ready in
> the night to do violence to those who would do them harm"
> -- George Orwell

I'm almost afraid to ask what Promite is. It sounds so chemical!

Felice

On Jun 20, 7:55?am, Felice Friese wrote:

> I'm almost afraid to ask what Promite is. It sounds so chemical!

http://en.wikipedia.org/wiki/Promite

"KevinS" > wrote in message
oups.com...
> On Jun 20, 7:55?am, Felice Friese wrote:
>
>> I'm almost afraid to ask what Promite is. It sounds so chemical!
>
> http://en.wikipedia.org/wiki/Promite

Well, doesn't THAT sound delicious!

Felice

"Felice Friese" > wrote in
:

>
> "PeterLucas" > wrote in message
> .25...
>> Kate Connally > wrote in news:f5bcf7$lum$3
>> @usenet01.srv.cis.pitt.edu:
>>
>>> Mitch wrote:
>>>
>>>> I accidentally grabbed a bunch of salted butter.
>>>> What would I use this for? Should I just throw it away?
>>>
>>> No, please mail it to me!
>>>
>>> Kate
>>
>> Or he could just spread it real nice and thick on some lovely fresh
>> bread, and spread a thick layer of Promite over and munch away!!!
>>

>
> I'm almost afraid to ask what Promite is. It sounds so chemical!
>
> Felice
>
>

No chemicals at all!!

http://www.masterfoods.com.au/products/promite.asp



PROMITE Spread is a vegetable and yeast extract which is a delicious
spread on toast or bread. PROMITE Spread can also be used in soups,
casseroles or gravy for added flavour. Simply add to hot water for a
delicious, nutritious hot drink.

PROMITE Spread has a smooth texture with a unique taste which all the
family will love. The taste is slightly sweeter than other yeast
spreads.

PROMITE Spread is an excellent source of B Vitamins. In fact 5 grams of
PROMITE Spread contains half the average daily requirements of B group
vitamins.

5 grams of PROMITE Spread contains;
# Vitamin B1 (Thiamine) 0.55mg
# Vitamin B2 (Riboflavin) 0.80mg
# Niacin 5.50mg


(And we all know Vitamin B is good for you after a bit of a tipple ;-)


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

PeterLucas wrote:
> Kate Connally > wrote in news:f5bcf7$lum$3
> @usenet01.srv.cis.pitt.edu:
>
>
>>Mitch wrote:
>>
>>
>>>I accidentally grabbed a bunch of salted butter.
>>>What would I use this for? Should I just throw it away?
>>
>>No, please mail it to me!
>>
>>Kate
>>
>
>
>
> Or he could just spread it real nice and thick on some lovely fresh bread,
> and spread a thick layer of Promite over and munch away!!!

Okay, you had me until the Promite, which I'm assuming
is a relative of Vegemite or Marmite. Gack! Just the
bread and butter is all I need anyway. A really good
bread, freshly baked and dabbed with chunks of ice cold
butter is one of the great food experiences.

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?

On Tue, 19 Jun 2007 16:14:39 GMT, Mitch <Mitch@...> wrote:

>I accidentally grabbed a bunch of salted butter.
>What would I use this for? Should I just throw it away?

Why would you want to throw it away? You can use it for anything you'd
use the unsalted kind for... if you're not usually a salt-user, don't
add any extra salt to the dish and it'll turn out fine.
It's not like 'cooking wine' which has half a ton of salt in it.

"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

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

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?