Once I unwrap a stick of butter, it never goes back in the fridge. I have
treated it this way for all of the last 55 years and never had any get rancid.

N.

On Monday, July 18, 2016 at 7:28:01 AM UTC-5, Nancy2 wrote:
>
> Once I unwrap a stick of butter, it never goes back in the fridge. I have
> treated it this way for all of the last 55 years and never had any get rancid.
>
> N.
>
>
Me, too. Also, once I take the last stick out of the box I
immediately go to the freezer and transfer that box to the
'fridge. By the time I need it in a few days it's thawed.

On Mon, 18 Jul 2016 09:52:12 -0700 (PDT), "
> wrote:

>On Monday, July 18, 2016 at 7:28:01 AM UTC-5, Nancy2 wrote:
>>
>> Once I unwrap a stick of butter, it never goes back in the fridge. I have
>> treated it this way for all of the last 55 years and never had any get rancid.
>>
>> N.
>>
>>
>Me, too. Also, once I take the last stick out of the box I
>immediately go to the freezer and transfer that box to the
>'fridge. By the time I need it in a few days it's thawed.

I keep butter in the fridge, I prefer butter that's firm... for
cooking firm butter melts quickly, but for spreading on bread I much
prefer fairly firm butter... I slice it thin and after 2-3 minutes it
spreads perfectly without melting... I don't like soft/melted butter
for cold sandwhiches; hard sliced egg, various herrings, and
especially cucumber/radish/onion/lettuce/tomato/cheese sandwiches... a
good sardine sandwich on pumpernickel *requires* cold butter. I never
buy salted butter, I much prefer to add my own salt or have the
ingredients contain salt... a cold butter and anchovy sandwich on
crusty Brooklyn-baked semolina bread is the best... the anchovy oil is
used to dress a tomato and fresh mozz salad.

On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>
> I never
> buy salted butter, I much prefer to add my own salt or have the
> ingredients contain salt.
>
>
I never buy unsalted butter.

On Mon, 18 Jul 2016 14:03:18 -0700 (PDT), "
> wrote:

>On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>
>> I never
>> buy salted butter, I much prefer to add my own salt or have the
>> ingredients contain salt.
>>
>>
>I never buy unsalted butter.

Me neither. Never really have much call for it.

On 2016-07-18 5:44 PM, Je�us wrote:
> On Mon, 18 Jul 2016 14:03:18 -0700 (PDT), "
> > wrote:
>
>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>
>>> I never
>>> buy salted butter, I much prefer to add my own salt or have the
>>> ingredients contain salt.
>>>
>>>
>> I never buy unsalted butter.
>
> Me neither. Never really have much call for it.
>


That's what we usually get. My wife prefers it. I don't eat much butter.

> wrote in message
...
> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>
>> I never
>> buy salted butter, I much prefer to add my own salt or have the
>> ingredients contain salt.
>>
>>
> I never buy unsalted butter.

Me either.

Cheri

On 7/18/2016 5:08 PM, Cheri wrote:
>
> > wrote in message
> ...
>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>
>>> I never
>>> buy salted butter, I much prefer to add my own salt or have the
>>> ingredients contain salt.
>>>
>>>
>> I never buy unsalted butter.
>
> Me either.
>
> Cheri


I always do. So there!

"Taxed and Spent" > wrote in message
...
> On 7/18/2016 5:08 PM, Cheri wrote:
>>
>> > wrote in message
>> ...
>>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>>
>>>> I never
>>>> buy salted butter, I much prefer to add my own salt or have the
>>>> ingredients contain salt.
>>>>
>>>>
>>> I never buy unsalted butter.
>>
>> Me either.
>>
>> Cheri
>
>
> I always do. So there!

On Mon, 18 Jul 2016 17:08:23 -0700, "Cheri" >
wrote:

>
> > wrote in message
> ...
> > On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
> >>
> >> I never
> >> buy salted butter, I much prefer to add my own salt or have the
> >> ingredients contain salt.
> >>
> >>
> > I never buy unsalted butter.
>
> Me either.
>
I do, but I seem to use twice as much salted butter and don't let it
stop me if I am out of unsalted.

--

sf

"Taxed and Spent" > wrote in message
...
> On 7/18/2016 5:08 PM, Cheri wrote:
>>
>> > wrote in message
>> ...
>>> On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>>>>
>>>> I never
>>>> buy salted butter, I much prefer to add my own salt or have the
>>>> ingredients contain salt.
>>>>
>>>>
>>> I never buy unsalted butter.
>>
>> Me either.
>>
>> Cheri
>
>
> I always do. So there!

I only buy it if the recipe calls for it. Some cookie recipes do.

On Tue, 19 Jul 2016 12:05:21 GMT, "l not -l" > wrote:

>
>On 18-Jul-2016, sf > wrote:
>
>> On Mon, 18 Jul 2016 17:08:23 -0700, "Cheri" >
>> wrote:
>>
>> >
>> > > wrote in message
>> > ...
>> > > On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
>> > >>
>> > >> I never
>> > >> buy salted butter, I much prefer to add my own salt or have the
>> > >> ingredients contain salt.
>> > >>
>> > >>
>> > > I never buy unsalted butter.
>> >
>> > Me either.
>> >
>> I do, but I seem to use twice as much salted butter and don't let it
>> stop me if I am out of unsalted.
>>
>> --
>>
>> sf
>+1

Depending on brand salted butter contains about 1 Tsp of table salt
per pound, I find that too much. When buttering bread I use unsalted
butter but I prefer to lightly sprinkle it with kosher salt, surface
salt provides a much nicer instant salty sensation with much less
salt. When buttering bread with salted butter you ingest most of that
salt without even tasting it. Originally butter was salted as a means
to preserve it, with modern refrigeration nowadays there's no reason
to add salt to butter at the dairy except that people got used to the
salt (addicted) and are too lazy to spinkle salt. I only use kosher
salt... the larger crystals give the sensation of much more salt... I
have table salt for guests. When I use salt I place a pinch of kosher
salt on the edge of my plate and use only what want... salt is cheap,
I don't care about throwing a bit away. My salt cellar is a small
wide mouth jelly jar.

On Tuesday, July 19, 2016 at 1:27:08 PM UTC-4, Brooklyn1 wrote:
> On Tue, 19 Jul 2016 12:05:21 GMT, "l not -l" > wrote:
>
> >
> >On 18-Jul-2016, sf > wrote:
> >
> >> On Mon, 18 Jul 2016 17:08:23 -0700, "Cheri" >
> >> wrote:
> >>
> >> >
> >> > > wrote in message
> >> > ...
> >> > > On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
> >> > >>
> >> > >> I never
> >> > >> buy salted butter, I much prefer to add my own salt or have the
> >> > >> ingredients contain salt.
> >> > >>
> >> > >>
> >> > > I never buy unsalted butter.
> >> >
> >> > Me either.
> >> >
> >> I do, but I seem to use twice as much salted butter and don't let it
> >> stop me if I am out of unsalted.
> >>
> >> --
> >>
> >> sf
> >+1
>
> Depending on brand salted butter contains about 1 Tsp of table salt
> per pound, I find that too much. When buttering bread I use unsalted
> butter but I prefer to lightly sprinkle it with kosher salt, surface
> salt provides a much nicer instant salty sensation with much less
> salt. When buttering bread with salted butter you ingest most of that
> salt without even tasting it. Originally butter was salted as a means
> to preserve it, with modern refrigeration nowadays there's no reason
> to add salt to butter at the dairy except that people got used to the
> salt (addicted) and are too lazy to spinkle salt. I only use kosher
> salt... the larger crystals give the sensation of much more salt... I
> have table salt for guests. When I use salt I place a pinch of kosher
> salt on the edge of my plate and use only what want... salt is cheap,
> I don't care about throwing a bit away. My salt cellar is a small
> wide mouth jelly jar.

I butter with salted butter and also sprinkle salt. I'm particularly
fond of pretzel salt on buttered toast.

Cindy Hamilton

On Tuesday, July 19, 2016 at 7:27:08 AM UTC-10, Brooklyn1 wrote:
> On Tue, 19 Jul 2016 12:05:21 GMT, "l not -l" > wrote:
>
> >
> >On 18-Jul-2016, sf > wrote:
> >
> >> On Mon, 18 Jul 2016 17:08:23 -0700, "Cheri" >
> >> wrote:
> >>
> >> >
> >> > > wrote in message
> >> > ...
> >> > > On Monday, July 18, 2016 at 3:42:44 PM UTC-5, Brooklyn1 wrote:
> >> > >>
> >> > >> I never
> >> > >> buy salted butter, I much prefer to add my own salt or have the
> >> > >> ingredients contain salt.
> >> > >>
> >> > >>
> >> > > I never buy unsalted butter.
> >> >
> >> > Me either.
> >> >
> >> I do, but I seem to use twice as much salted butter and don't let it
> >> stop me if I am out of unsalted.
> >>
> >> --
> >>
> >> sf
> >+1
>
> Depending on brand salted butter contains about 1 Tsp of table salt
> per pound, I find that too much. When buttering bread I use unsalted
> butter but I prefer to lightly sprinkle it with kosher salt, surface
> salt provides a much nicer instant salty sensation with much less
> salt. When buttering bread with salted butter you ingest most of that
> salt without even tasting it. Originally butter was salted as a means
> to preserve it, with modern refrigeration nowadays there's no reason
> to add salt to butter at the dairy except that people got used to the
> salt (addicted) and are too lazy to spinkle salt. I only use kosher
> salt... the larger crystals give the sensation of much more salt... I
> have table salt for guests. When I use salt I place a pinch of kosher
> salt on the edge of my plate and use only what want... salt is cheap,
> I don't care about throwing a bit away. My salt cellar is a small
> wide mouth jelly jar.

Butter is salted because it tastes better that way. Most things taste better with salt. Even coffee.

On Tuesday, July 19, 2016 at 12:27:08 PM UTC-5, Brooklyn1 wrote:
>
> Originally butter was salted as a means
> to preserve it, with modern refrigeration nowadays there's no reason
> to add salt to butter at the dairy except that people got used to the
> salt (addicted) and are too lazy to sprinkle salt.
>
>
Salt still acts as a preservative today. Salt is why you can
leave a stick of butter out on the countertop and it doesn't
go rancid. Unsalted butter left out becomes nasty (rancid).
Adding salt at the dairy/creamery is why butter can be wrapped
in paper. Whereas unsalted butter must be enclosed in foil
wrappers so it doesn't pick up funky flavors and aromas either
in the refrigerator or the freezer.

Using paper or foil is not so you can distinguish between
salted and unsalted sticks. Salted butter can be stored
frozen indefinitely, not so with unsalted.

On Tuesday, July 19, 2016 at 1:57:46 PM UTC-5, dsi1 wrote:
>
> Butter is salted because it tastes better that way. Most things taste better with salt.
>
Yep.
>
Even coffee.
>
I've never tried it.

On Tuesday, July 19, 2016 at 10:12:33 AM UTC-10, wrote:
> On Tuesday, July 19, 2016 at 1:57:46 PM UTC-5, dsi1 wrote:
> >
> > Butter is salted because it tastes better that way. Most things taste better with salt.
> >
> Yep.
> >
> Even coffee.
> >
> I've never tried it.

Just a tiny amount. It smooths the flavor out. I do not know how it works.

On 7/19/2016 12:57 PM, dsi1 wrote:

>
> Butter is salted because it tastes better that way. Most things taste better with salt. Even coffee.
>
That's a new one! I have experienced baking soda in tea! Not, I might
add, of my making!
Graham

On 7/19/2016 11:22 AM, graham wrote:
> On 7/19/2016 12:57 PM, dsi1 wrote:
>
>>
>> Butter is salted because it tastes better that way. Most things taste
>> better with salt. Even coffee.
>>
> That's a new one! I have experienced baking soda in tea! Not, I might
> add, of my making!
> Graham

I used to mix in baking soda in my orange juice. I liked the fizz.

On 7/19/2016 1:11 PM, wrote:
> On Tuesday, July 19, 2016 at 12:27:08 PM UTC-5, Brooklyn1 wrote:
>>
>> Originally butter was salted as a means
>> to preserve it, with modern refrigeration nowadays there's no reason
>> to add salt to butter at the dairy except that people got used to the
>> salt (addicted) and are too lazy to sprinkle salt.
>>
>>
> Salt still acts as a preservative today. Salt is why you can
> leave a stick of butter out on the countertop and it doesn't
> go rancid. Unsalted butter left out becomes nasty (rancid).
> Adding salt at the dairy/creamery is why butter can be wrapped
> in paper. Whereas unsalted butter must be enclosed in foil
> wrappers so it doesn't pick up funky flavors and aromas either
> in the refrigerator or the freezer.
>
> Using paper or foil is not so you can distinguish between
> salted and unsalted sticks. Salted butter can be stored
> frozen indefinitely, not so with unsalted.
>

I have never seen unsalted butter that was not wrapped in paper.

On 7/19/2016 7:17 PM, dsi1 wrote:
> On 7/19/2016 11:22 AM, graham wrote:
>> On 7/19/2016 12:57 PM, dsi1 wrote:
>>
>>>
>>> Butter is salted because it tastes better that way. Most things taste
>>> better with salt. Even coffee.
>>>
>> That's a new one! I have experienced baking soda in tea! Not, I might
>> add, of my making!
>> Graham
>
> I used to mix in baking soda in my orange juice. I liked the fizz.


Never thought of that. I'm not a coffee drinker but like my tea. I'll
have to try it.

On 7/19/2016 1:55 PM, Ed Pawlowski wrote:
> On 7/19/2016 7:17 PM, dsi1 wrote:
>> On 7/19/2016 11:22 AM, graham wrote:
>>> On 7/19/2016 12:57 PM, dsi1 wrote:
>>>
>>>>
>>>> Butter is salted because it tastes better that way. Most things taste
>>>> better with salt. Even coffee.
>>>>
>>> That's a new one! I have experienced baking soda in tea! Not, I might
>>> add, of my making!
>>> Graham
>>
>> I used to mix in baking soda in my orange juice. I liked the fizz.
>
>
> Never thought of that. I'm not a coffee drinker but like my tea. I'll
> have to try it.

Beats me what it would be like in tea. Mostly, the baking soda reacts
with the OJ creating carbon dioxide gas which gives the juice a slight
carbonation. Unfortunately, it also makes it salty.

On Tuesday, July 19, 2016 at 6:51:11 PM UTC-5, Taxed and Spent wrote:
>
> On 7/19/2016 1:11 PM, wrote:
> >
> > Whereas unsalted butter must be enclosed in foil
> > wrappers so it doesn't pick up funky flavors and aromas either
> > in the refrigerator or the freezer.
>
> I have never seen unsalted butter that was not wrapped in paper.
>
>
I've never seen unsalted butter in paper, ALWAYS in a foil
wrapper.

> wrote in message
...
> On Tuesday, July 19, 2016 at 6:51:11 PM UTC-5, Taxed and Spent wrote:
>>
>> On 7/19/2016 1:11 PM, wrote:
>> >
>> > Whereas unsalted butter must be enclosed in foil
>> > wrappers so it doesn't pick up funky flavors and aromas either
>> > in the refrigerator or the freezer.
>>
>> I have never seen unsalted butter that was not wrapped in paper.
>>
>>
> I've never seen unsalted butter in paper, ALWAYS in a foil
> wrapper.

Depends on the brand. Stuff made here? In paper. From the Ireland, in foil.

On 7/19/2016 5:55 PM, Ed Pawlowski wrote:
> On 7/19/2016 7:17 PM, dsi1 wrote:
>> On 7/19/2016 11:22 AM, graham wrote:
>>> On 7/19/2016 12:57 PM, dsi1 wrote:
>>>
>>>>
>>>> Butter is salted because it tastes better that way. Most things taste
>>>> better with salt. Even coffee.
>>>>
>>> That's a new one! I have experienced baking soda in tea! Not, I might
>>> add, of my making!
>>> Graham
>>
>> I used to mix in baking soda in my orange juice. I liked the fizz.
>
>
> Never thought of that. I'm not a coffee drinker but like my tea. I'll
> have to try it.

Don't!!!
My then wife and I were staying in a B&B in Albany in the SW corner of
Australia. Mozzies were so bad that the landlady burned mosquito coils
in the lounge.
When she offered us tea, after pouring the first cup, she added water
and bicarb to the pot to make the tea go further. I'm not sure and I
really don't care whether it was to extract more from the leaves or to
neutralise the excessive tannin that is the result of stewing the tea.
I had not come across this bizarre method before, and I haven't since.
Graham

On 7/19/2016 6:00 PM, graham wrote:
> On 7/19/2016 5:55 PM, Ed Pawlowski wrote:
>> On 7/19/2016 7:17 PM, dsi1 wrote:
>>> On 7/19/2016 11:22 AM, graham wrote:
>>>> On 7/19/2016 12:57 PM, dsi1 wrote:
>>>>
>>>>>
>>>>> Butter is salted because it tastes better that way. Most things taste
>>>>> better with salt. Even coffee.
>>>>>
>>>> That's a new one! I have experienced baking soda in tea! Not, I might
>>>> add, of my making!
>>>> Graham
>>>
>>> I used to mix in baking soda in my orange juice. I liked the fizz.
>>
>>
>> Never thought of that. I'm not a coffee drinker but like my tea. I'll
>> have to try it.
>
> Don't!!!
> My then wife and I were staying in a B&B in Albany in the SW corner of
> Australia. Mozzies were so bad that the landlady burned mosquito coils
> in the lounge.
> When she offered us tea, after pouring the first cup, she added water
> and bicarb to the pot to make the tea go further. I'm not sure and I
> really don't care whether it was to extract more from the leaves or to
> neutralise the excessive tannin that is the result of stewing the tea.
> I had not come across this bizarre method before, and I haven't since.
> Graham


Thank the Lord that you lived to tell us about it!

On 7/19/2016 9:00 PM, graham wrote:


>>
>> Never thought of that. I'm not a coffee drinker but like my tea. I'll
>> have to try it.
>
> Don't!!!
> My then wife and I were staying in a B&B in Albany in the SW corner of
> Australia. Mozzies were so bad that the landlady burned mosquito coils
> in the lounge.
> When she offered us tea, after pouring the first cup, she added water
> and bicarb to the pot to make the tea go further. I'm not sure and I
> really don't care whether it was to extract more from the leaves or to
> neutralise the excessive tannin that is the result of stewing the tea.
> I had not come across this bizarre method before, and I haven't since.
> Graham

Ah, ok. Probably saved 2 cents on the tea. Years ago I knew a lady
that would hang the tea bag on a clothes like to save it for another use.

On 7/19/2016 8:24 PM, wrote:
> On Tuesday, July 19, 2016 at 6:51:11 PM UTC-5, Taxed and Spent wrote:
>>
>> On 7/19/2016 1:11 PM, wrote:
>>>
>>> Whereas unsalted butter must be enclosed in foil
>>> wrappers so it doesn't pick up funky flavors and aromas either
>>> in the refrigerator or the freezer.
>>
>> I have never seen unsalted butter that was not wrapped in paper.
>>
>>
> I've never seen unsalted butter in paper, ALWAYS in a foil
> wrapper.
>

Comes both ways. Google unsalted butter and images
http://www.all-food-considered.com/2...th-butter.html

On Tue, 19 Jul 2016 21:40:45 -0400, Ed Pawlowski > wrote:

>On 7/19/2016 9:00 PM, graham wrote:
>
>
>>>
>>> Never thought of that. I'm not a coffee drinker but like my tea. I'll
>>> have to try it.
>>
>> Don't!!!
>> My then wife and I were staying in a B&B in Albany in the SW corner of
>> Australia. Mozzies were so bad that the landlady burned mosquito coils
>> in the lounge.
>> When she offered us tea, after pouring the first cup, she added water
>> and bicarb to the pot to make the tea go further. I'm not sure and I
>> really don't care whether it was to extract more from the leaves or to
>> neutralise the excessive tannin that is the result of stewing the tea.
>> I had not come across this bizarre method before, and I haven't since.
>> Graham
>
>Ah, ok. Probably saved 2 cents on the tea. Years ago I knew a lady
>that would hang the tea bag on a clothes like to save it for another use.

Most tea drinkers did that during WWll when tea and most commodities
were rationed... many folks still do the same nowadays to stretch
their tea dollar

On Tue, 19 Jul 2016 21:44:10 -0400, Ed Pawlowski > wrote:

>On 7/19/2016 8:24 PM, wrote:
>> On Tuesday, July 19, 2016 at 6:51:11 PM UTC-5, Taxed and Spent wrote:
>>>
>>> On 7/19/2016 1:11 PM, wrote:
>>>>
>>>> Whereas unsalted butter must be enclosed in foil
>>>> wrappers so it doesn't pick up funky flavors and aromas either
>>>> in the refrigerator or the freezer.
>>>
>>> I have never seen unsalted butter that was not wrapped in paper.
>>>
>>>
>> I've never seen unsalted butter in paper, ALWAYS in a foil
>> wrapper.
>>
>
>Comes both ways. Google unsalted butter and images
>http://www.all-food-considered.com/2...th-butter.html

Most butter (salted and unslted) is packaged in paper. I typically
buy Land O' Lakes, four sticks to a cardboard carton each stick
wrapped in paper (BJs sells thme in three packs wrapped in
cellophane). When store brands are on sale I buy those, always in
paper. Soon as they come home they go in the freezer in a ziploc...
the stick I'm using is in the fridge in a covered glass butter dish. I
can't remember the last time I bought stick butter that was wrapped in
foil, I don't remember the brand. I also use the butter and olive oil
blend soft spread, packaged in a plastic tub... I've never seen those
salted. I don't like whipped butter, it contains a lot of air but
it's actually harder to spread. I don't like whipped cream cheese
either, not only is the texture all wrong, it doesn't even taste like
cream cheese.

On 7/20/2016 9:02 AM, Brooklyn1 wrote:
> On Tue, 19 Jul 2016 21:44:10 -0400, Ed Pawlowski > wrote:
>
>> On 7/19/2016 8:24 PM, wrote:
>>> On Tuesday, July 19, 2016 at 6:51:11 PM UTC-5, Taxed and Spent wrote:
>>>>
>>>> On 7/19/2016 1:11 PM, wrote:
>>>>>
>>>>> Whereas unsalted butter must be enclosed in foil
>>>>> wrappers so it doesn't pick up funky flavors and aromas either
>>>>> in the refrigerator or the freezer.
>>>>
>>>> I have never seen unsalted butter that was not wrapped in paper.
>>>>
>>>>
>>> I've never seen unsalted butter in paper, ALWAYS in a foil
>>> wrapper.
>>>
>>
>> Comes both ways. Google unsalted butter and images
>> http://www.all-food-considered.com/2...th-butter.html
>
> Most butter (salted and unslted) is packaged in paper. I typically
> buy Land O' Lakes, four sticks to a cardboard carton each stick
> wrapped in paper (BJs sells thme in three packs wrapped in
> cellophane). When store brands are on sale I buy those, always in
> paper. Soon as they come home they go in the freezer in a ziploc...
> the stick I'm using is in the fridge in a covered glass butter dish. I
> can't remember the last time I bought stick butter that was wrapped in
> foil, I don't remember the brand. I also use the butter and olive oil
> blend soft spread, packaged in a plastic tub... I've never seen those
> salted. I don't like whipped butter, it contains a lot of air but
> it's actually harder to spread. I don't like whipped cream cheese
> either, not only is the texture all wrong, it doesn't even taste like
> cream cheese.
>

whipped butter is easy to spread if you let is warm up some.

On Wed, 20 Jul 2016 09:33:27 -0700, Taxed and Spent
> wrote:

>On 7/20/2016 9:02 AM, Brooklyn1 wrote:
>> On Tue, 19 Jul 2016 21:44:10 -0400, Ed Pawlowski > wrote:
>>
>>> On 7/19/2016 8:24 PM, wrote:
>>>> On Tuesday, July 19, 2016 at 6:51:11 PM UTC-5, Taxed and Spent wrote:
>>>>>
>>>>> On 7/19/2016 1:11 PM, wrote:
>>>>>>
>>>>>> Whereas unsalted butter must be enclosed in foil
>>>>>> wrappers so it doesn't pick up funky flavors and aromas either
>>>>>> in the refrigerator or the freezer.
>>>>>
>>>>> I have never seen unsalted butter that was not wrapped in paper.
>>>>>
>>>>>
>>>> I've never seen unsalted butter in paper, ALWAYS in a foil
>>>> wrapper.
>>>>
>>>
>>> Comes both ways. Google unsalted butter and images
>>> http://www.all-food-considered.com/2...th-butter.html
>>
>> Most butter (salted and unslted) is packaged in paper. I typically
>> buy Land O' Lakes, four sticks to a cardboard carton each stick
>> wrapped in paper (BJs sells thme in three packs wrapped in
>> cellophane). When store brands are on sale I buy those, always in
>> paper. Soon as they come home they go in the freezer in a ziploc...
>> the stick I'm using is in the fridge in a covered glass butter dish. I
>> can't remember the last time I bought stick butter that was wrapped in
>> foil, I don't remember the brand. I also use the butter and olive oil
>> blend soft spread, packaged in a plastic tub... I've never seen those
>> salted. I don't like whipped butter, it contains a lot of air but
>> it's actually harder to spread. I don't like whipped cream cheese
>> either, not only is the texture all wrong, it doesn't even taste like
>> cream cheese.
>
>whipped butter is easy to spread if you let it warm up some.

It warms quickly on hot toast but for spreading on plain bread it can
take as long to soften as regular stick butter. Also I found I needed
to use twice as much by volume because it's half air. Whipped butter
is more expensive, I don't think it's worth it for air.

On Friday, July 15, 2016 at 9:55:21 AM UTC-10, wrote:
> Recently my power was off for 5 days due to a really severe flood. I had butter in the freezer and it seems to be just fine. I have heard of people keeping butter out of the fridge for weeks. It has no rancid smell and tastes fine, is it safe to eat?

First you get the butter, then you get the money, then you get the power. Then you get the women. It's a story as old as time.

Land 'O Lakes unsalted butter is in paper. I have never bought any brand wrapped
in foil.

N.

Taxed and Spent wrote:
>
> whipped butter is easy to spread if you let it warm up some.

Well heck...any kind of butter is easy to spread if you let it warm up
some. :-D

On 2016-07-20 4:24 PM, Nancy2 wrote:
> Land 'O Lakes unsalted butter is in paper. I have never bought any brand wrapped
> in foil.
>

Most of the butter sold her is wrapped in a very thin foil.

On Wed, 20 Jul 2016 17:21:51 -0400, Dave Smith
> wrote:

>On 2016-07-20 4:24 PM, Nancy2 wrote:
>> Land 'O Lakes unsalted butter is in paper. I have never bought any brand wrapped
>> in foil.
>>
>
>Most of the butter sold her is wrapped in a very thin foil.

The butter I get is kind of both:
http://shop.coles.com.au/online/Prod...atalogId=10001

On 2016-07-20 5:28 PM, Je�us wrote:
> On Wed, 20 Jul 2016 17:21:51 -0400, Dave Smith
> > wrote:
>
>> On 2016-07-20 4:24 PM, Nancy2 wrote:
>>> Land 'O Lakes unsalted butter is in paper. I have never bought any brand wrapped
>>> in foil.
>>>
>>
>> Most of the butter sold her is wrapped in a very thin foil.
>
> The butter I get is kind of both:
> http://shop.coles.com.au/online/Prod...atalogId=10001
>

That looks like the stuff we get here. It is usually a silver coloured
foil on the inside and a coloured exterior.

On 7/20/2016 2:10 PM, Brooklyn1 wrote:

>
> It warms quickly on hot toast but for spreading on plain bread it can
> take as long to soften as regular stick butter. Also I found I needed
> to use twice as much by volume because it's half air. Whipped butter
> is more expensive, I don't think it's worth it for air.
>

Tried it once years ago. It is for people that want to delude
themselves thinking they are eating less. Agree on you whipped cream
cheese comments too. I have no idea why they make it or people buy it.

On 7/20/2016 5:21 PM, Dave Smith wrote:
> On 2016-07-20 4:24 PM, Nancy2 wrote:
>> Land 'O Lakes unsalted butter is in paper. I have never bought any
>> brand wrapped
>> in foil.
>>
>
> Most of the butter sold her is wrapped in a very thin foil.
>

Could be a regional thing. Many brands of butter have a generic
wrapper, probably all processed in the same plant, just different cartons.