Not on the taste of room temp butter, but on consumption. One
contention for the butter bell was that room temp butter was more
spreadable, thus could be more efficient than spreading cold butter.
My experience with more-spreadable anything is that you end up using
more.

What's the skinny here? Or not.

--

Stark Raven > wrote in news:281120030731352747%
:

> Not on the taste of room temp butter, but on consumption. One
> contention for the butter bell was that room temp butter was more
> spreadable, thus could be more efficient than spreading cold butter.
> My experience with more-spreadable anything is that you end up using
> more.
>
> What's the skinny here? Or not.
>
> --
>

I think you're right, but it tastes better, too! (both the fact that it's
softer and that it's more)

Stark Raven wrote:
> spreadable, thus could be more efficient than spreading cold butter.
> My experience with more-spreadable anything is that you end up using
> more.
>
> What's the skinny here? Or not.

I don't find I use more of it. It's just easier to spread on bread and
rolls without tearing the bread to pieces.

Jill

"Stark Raven" > wrote in message
...
> Not on the taste of room temp butter, but on consumption. One
> contention for the butter bell was that room temp butter was more
> spreadable, thus could be more efficient than spreading cold butter.
> My experience with more-spreadable anything is that you end up using
> more.
>
> What's the skinny here? Or not.
>
> --

I'm a diabetic, and portion control is essential for me. I specifically
bought the butter bell to help me use less butter. With the bell, I can
spread a teaspoon of soft butter thinly over an entire slice of my low-carb
toast and still get the full flavor in every bite. Sure beats margarine!
:-)

Karen

On Sat, 29 Nov 2003 08:00:41 -0600, "jmcquown"
> wrote:

> Stark Raven wrote:
> > spreadable, thus could be more efficient than spreading cold butter.
> > My experience with more-spreadable anything is that you end up using
> > more.
> >
> > What's the skinny here? Or not.
>
> I don't find I use more of it. It's just easier to spread on bread and
> rolls without tearing the bread to pieces.
>

Steve,

Spreadable also means spreading it on as thinly as you wish.
What's the point of having a chunk of butter here and there
on a piece of bread? If I want my bread naked, I'll eat it
naked and not make a pretense of dotting hard butter on it.

Karen wrote:
> "Stark Raven" > wrote in message
> ...
>> Not on the taste of room temp butter, but on consumption. One
>> contention for the butter bell was that room temp butter was more
>> spreadable, thus could be more efficient than spreading cold butter.
>> My experience with more-spreadable anything is that you end up using
>> more.
>>
>> What's the skinny here? Or not.
>>
>> --
>
> I'm a diabetic, and portion control is essential for me. I
> specifically bought the butter bell to help me use less butter. With
> the bell, I can spread a teaspoon of soft butter thinly over an
> entire slice of my low-carb toast and still get the full flavor in
> every bite. Sure beats margarine! :-)
>
> Karen

Agreed, Karen! I find, if I have to try to spread a pat of COLD butter on
bread, I'm using more because I can't get the darned stuff to spread even if
the bread/toast is piping hot. My natural tendency is, okay, maybe if I put
*more* on it LOL! With the butter bell, I use less.

Jill

I'm still wondering why these things are necessary. I leave my
butter out on the counter in a covered butter dish, and have
never had any problems with that -- even during a Texas summer.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"It looks great at night. In the day, it winces like a hungover
vampire." -James Lileks, on Las Vegas

(Mark Shaw) wrote in :

> I'm still wondering why these things are necessary. I leave my
> butter out on the counter in a covered butter dish, and have
> never had any problems with that -- even during a Texas summer.
>

They're not at all necessary, Mark, but the water does seal air away from
the butter. If the butter bell is made of pottery, the combination of the
pottery and water seems to keep the butter just a bit firmer than in a
regular butter dish. Mostly, I think it's just a matter of preference.

Wayne

Mark Shaw wrote:

> I'm still wondering why these things are necessary. I leave my
> butter out on the counter in a covered butter dish, and have
> never had any problems with that -- even during a Texas summer.

Exactly. The manufacturers will offer all sorts of abracadabra
reasoning, but it's all nonsense. Cover the butter to keep out
critters and hot drafts. Done.

Pastorio

In article >,
Wayne Boatwright > wrote:
(Mark Shaw) wrote in :
>
>> I'm still wondering why these things are necessary. I leave my
>> butter out on the counter in a covered butter dish, and have
>> never had any problems with that -- even during a Texas summer.
>
>They're not at all necessary, Mark, but the water does seal air away from
>the butter. If the butter bell is made of pottery, the combination of the
>pottery and water seems to keep the butter just a bit firmer than in a
>regular butter dish. Mostly, I think it's just a matter of preference.

Hmm, I guess that would make a difference. I do prefer my butter
to be slightly firmer than it tends to be in August, and that
might do the trick.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"The longer you go, the more the music gets into the walls."
-Muddy Waters