"jmcquown" > wrote in message
...
> On 11/26/2018 11:02 AM, Cheri wrote:

>>> Silly me, all these years I've been buttering the bread just like my
>>> mother did when she made grilled cheese sandwiches. This time I melted
>>> the butter *in* the pan. Doh!
>>>
>>> Jill
>>
>>
>> I know, I always buttered the bread too, but that was one of those slap
>> your forehead moments.
>>
>> Cheri
>
> Exactly! Never too old to learn.
>
> Jill


Truly, and I have gotten good suggestions here too.

Cheri

On Sun, 25 Nov 2018 22:35:11 -0800, "Cheri" >
wrote:

>"jmcquown" > wrote in message news:%NEKD.726902
>
>> I'd probably skip the figs anyway. I'll stick with the idea of
>> proscuitto with brie in a grilled/griddled sandwich with butter. Sounds
>> tasty to me.
>>
>> Jill
>
>
>Yep, me too.

If you don't want the figs, some sliced pear would taste nice.

Doris

On Mon, 26 Nov 2018 13:56:22 -0500, Doris Night
> wrote:

>On Sun, 25 Nov 2018 22:35:11 -0800, "Cheri" >
>wrote:
>
>>"jmcquown" > wrote in message news:%NEKD.726902
>>
>>> I'd probably skip the figs anyway. I'll stick with the idea of
>>> proscuitto with brie in a grilled/griddled sandwich with butter. Sounds
>>> tasty to me.
>>>
>>> Jill
>>
>>
>>Yep, me too.
>
>If you don't want the figs, some sliced pear would taste nice.

Do you know how pears are pollinated?

On 11/26/2018 11:32 AM, Cindy Hamilton wrote:
> On Monday, November 26, 2018 at 11:03:15 AM UTC-5, Cheri wrote:
>> "jmcquown" > wrote in message
>> ...
>>>
>>> Silly me, all these years I've been buttering the bread just like my
>>> mother did when she made grilled cheese sandwiches. This time I melted
>>> the butter *in* the pan. Doh!
>>>
>>> Jill
>>
>>
>> I know, I always buttered the bread too, but that was one of those slap your
>> forehead moments.
>>
>> Cheri
>
> I've gone the opposite way. When I was a kid I melted the butter in
> the pan, but now I spread it on the bread, to control how much fat
> I get.
>
> Cindy Hamilton
>
Different strokes. I never put too much butter on the bread, just a
thin spread of it. It's just easier to put a little in the pan and let
it get hot and let it "butter" the bread.

Jill

On 11/26/2018 1:56 PM, Doris Night wrote:
> On Sun, 25 Nov 2018 22:35:11 -0800, "Cheri" >
> wrote:
>
>> "jmcquown" > wrote in message news:%NEKD.726902
>>
>>> I'd probably skip the figs anyway. I'll stick with the idea of
>>> proscuitto with brie in a grilled/griddled sandwich with butter. Sounds
>>> tasty to me.
>>>
>>> Jill
>>
>>
>> Yep, me too.
>
> If you don't want the figs, some sliced pear would taste nice.
>
> Doris
>
Feel free! I've never cared for pears.

Jill

On 2018-11-26 11:02 AM, Cheri wrote:
> "jmcquown" > wrote in message

>> Seeing that episode made me hungry!Â* One of my PBS stations (I get
>> several, out of Georgia and South Carolina) was airing a series of
>> shows about different types of sandwiches.Â* I didn't have any
>> proscuitto or brie or a nice rustic bread and of course, no figs.
>> I did have some thinly sliced deli ham, swiss cheese and whole wheat
>> sandwich bread... so I made myself a grilled ham & cheese sandwich.
>>
>> Silly me, all these years I've been buttering the bread just like my
>> mother did when she made grilled cheese sandwiches.Â* This time I
>> melted the butter *in* the pan.Â* Doh!
>>
>> Jill
>
>
> I know, I always buttered the bread too, but that was one of those slap
> your forehead moments.

I have switched to olive oil for grilled cheese sandwiches. I put a
little in the pan and after the sandwich goes in I put the top on and
drizzle it with a little more oil.

On Tue, 27 Nov 2018 05:15:49 +1100, Bruce >
wrote:

>On Mon, 26 Nov 2018 09:10:02 -0700, graham > wrote:
>
>>On 2018-11-26 5:39 a.m., Boron Elgar wrote:
>>> On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
>>> wrote:
>>>
>>>> I was watching a Nigella Lawson cooking show on PBS this morning. She
>>>> prepared a toasted proscuitto and brie sandwich that looked fantastic!
>>>> You know my ears perked up when I heard the word "brie".
>>>>
>>> snip
>>>>
>>>> It would never have occurred to me to put figs in what is essentially a
>>>> grilled ham & cheese sandwich. I might just have to try this.
>>>>
>>> The combination of figs and prosciutto is quite common, actually. I
>>> first had it served to me in Italy decades ago and do see it on menus
>>> once in a while.
>>>
>>> https://www.foodandwine.com/recipes/...and-prosciutto
>>> https://www.cookstr.com/recipes/figs-and-prosciutto
>>> https://www.cookstr.com/recipes/figs-and-prosciutto
>>> https://www.marthastewart.com/348548...and-prosciutto
>>> https://www.foodnetwork.com/recipes/...ciutto-3381825
>>>
>>> The combo of figs and cheese is popular, too.
>>>
>>> https://www.theorganickitchen.org/br...rilled-cheese/
>>> https://cooking.nytimes.com/recipes/...th-goat-cheese
>>> https://toriavey.com/toris-kitchen/s...h-goat-cheese/
>>>
>>> I have several fig trees and just so you have full details about the
>>> idea of their fertilization, this article might help - or not,
>>> depending on how one understands it.
>>>
>>> https://www.smithsonianmag.com/arts-...bugs-66202233/
>>>
>>> I love figs.
>>>
>>As do I!!
>>And, having known the method of pollination, it has not bothered me one
>>whit.
>
>You can't see the wasp so it doesn't exist?

For the wasp you need to eat the figs from the Med, those from the US
are self pollenators. You won't find any fresh figs from the Med in
the US, only string figs, which are imported and absurdly priced
nowadays... used to be the least expensive dried fruit going. I
remember it selling less than 30¢ a 12 oz package, cheaper than a
candy bar and much more healthful for a sweet snack.

When I lived in So Cal during the '60s everyone had fig trees in their
yard, fig trees were street trees too. I picked and enjoyed a lot of
figs... and all I can say is that eating a ripe juicy fig warm from
the sun is as close as it comes to eating a freshly ripened vagina.
Check out the juicy pink:
https://search.aol.com/aol/image;_yl...t=loki-keyword

On Mon, 26 Nov 2018 16:39:02 -0500, wrote:

>On Tue, 27 Nov 2018 05:15:49 +1100, Bruce >
>wrote:
>
>>On Mon, 26 Nov 2018 09:10:02 -0700, graham > wrote:
>>
>>>As do I!!
>>>And, having known the method of pollination, it has not bothered me one
>>>whit.
>>
>>You can't see the wasp so it doesn't exist?
>
>For the wasp you need to eat the figs from the Med, those from the US
>are self pollenators. You won't find any fresh figs from the Med in
>the US, only string figs, which are imported and absurdly priced
>nowadays... used to be the least expensive dried fruit going. I
>remember it selling less than 30¢ a 12 oz package, cheaper than a
>candy bar and much more healthful for a sweet snack.

"Suzy" in Cheri's link seemed to be talking about US figs, although
she doesn't say that explicitly, unless I missed it.

heyjoe wrote:
> On Mon, 26 Nov 2018 08:02:01 -0800
> in Message-ID: <news > Cheri > wrote :
>
>> I know, I always buttered the bread too, but that was one of those slap your
>> forehead moments.
>
> Am I the only one that uses mayonnaise, instead of butter/margarine?
>
>

Why? Don't you like butter, or have allergies?

On Monday, November 26, 2018 at 4:37:28 PM UTC-6, Hank Rogers wrote:
>
> heyjoe wrote:
>
> > On Mon, 26 Nov 2018 08:02:01 -0800
> > in Message-ID: <news > >
> > Am I the only one that uses mayonnaise, instead of butter/margarine?
> >
>
> Why? Don't you like butter, or have allergies?
>
I love mayonnaise but not for a grilled sandwich. I'm going to repeat Hank's
question, don't you like butter, or have allergies?

On 11/26/2018 2:48 PM, Dave Smith wrote:
> On 2018-11-26 11:02 AM, Cheri wrote:
>> "jmcquown" > wrote in message
>
>>> Seeing that episode made me hungry!Â* One of my PBS stations (I get
>>> several, out of Georgia and South Carolina) was airing a series of
>>> shows about different types of sandwiches.Â* I didn't have any
>>> proscuitto or brie or a nice rustic bread and of course, no figs.
>>> I did have some thinly sliced deli ham, swiss cheese and whole wheat
>>> sandwich bread... so I made myself a grilled ham & cheese sandwich.
>>>
>>> Silly me, all these years I've been buttering the bread just like my
>>> mother did when she made grilled cheese sandwiches.Â* This time I
>>> melted the butter *in* the pan.Â* Doh!
>>>
>>> Jill
>>
>>
>> I know, I always buttered the bread too, but that was one of those
>> slap your forehead moments.
>
> I have switched to olive oil for grilled cheese sandwiches. I put a
> little in the pan and after the sandwich goes in I put the top on and
> drizzle it with a little more oil.
>
>
I know you have your reasons (heart problems) but for me olive oil or
any oil alone simply doesn't cut it for grilled cheese.

Jill

On 11/26/2018 4:54 PM, heyjoe wrote:
> On Mon, 26 Nov 2018 08:02:01 -0800
> in Message-ID: <news > Cheri > wrote :
>
>> I know, I always buttered the bread too, but that was one of those slap your
>> forehead moments.
>
> Am I the only one that uses mayonnaise, instead of butter/margarine?
>
>
My mother did that sometimes. Not a practice I continued.

Jill

On 2018-11-26 6:25 PM, jmcquown wrote:
> On 11/26/2018 2:48 PM, Dave Smith wrote:
>> On 2018-11-26 11:02 AM, Cheri wrote:
>>> "jmcquown" > wro
>>>
>>>
>>> I know, I always buttered the bread too, but that was one of those
>>> slap your forehead moments.
>>
>> I have switched to olive oil for grilled cheese sandwiches. I put a
>> little in the pan and after the sandwich goes in I put the top on and
>> drizzle it with a little more oil.
>>
>>
> I know you have your reasons (heart problems) but for me olive oil or
> any oil alone simply doesn't cut it for grilled cheese.

I grew up with grilled cheese made with margarine smeared on the bread.
I tried it with butter but preferred the margarine. I experimented with
olive oil for health reasons but I stuck to it because I like it so much
more.

On 11/26/2018 6:46 PM, Dave Smith wrote:
> On 2018-11-26 6:25 PM, jmcquown wrote:
>> On 11/26/2018 2:48 PM, Dave Smith wrote:
>>> On 2018-11-26 11:02 AM, Cheri wrote:
>>>> "jmcquown" > wro
>>>>
>>>>
>>>> I know, I always buttered the bread too, but that was one of those
>>>> slap your forehead moments.
>>>
>>> I have switched to olive oil for grilled cheese sandwiches. I put a
>>> little in the pan and after the sandwich goes in I put the top on and
>>> drizzle it with a little more oil.
>>>
>>>
>> I know you have your reasons (heart problems) but for me olive oil or
>> any oil alone simply doesn't cut it for grilled cheese.
>
> I grew up with grilled cheese made with margarine smeared on the bread.
> I tried it with butter but preferred the margarine.Â* I experimented with
> olive oil for health reasons but I stuck to it because I like it so much
> more.
>
I grew up with margarine, too. It was probably less expensive.

I'm probably one of the few people who think olive oil is overrated. I
have olive oil on hand, sure. But I don't use it for every little thing
that requires oil. It also doesn't have to be first press or expensive.
JMHO.

Jill

jmcquown wrote:

> On 11/26/2018 6:46 PM, Dave Smith wrote:
> > On 2018-11-26 6:25 PM, jmcquown wrote:
> > > On 11/26/2018 2:48 PM, Dave Smith wrote:
> > > > On 2018-11-26 11:02 AM, Cheri wrote:
> >>>>"jmcquown" > wro
> > > > >
> > > > >
> > > > > I know, I always buttered the bread too, but that was one of
> > > > > those slap your forehead moments.
> > > >
> > > > I have switched to olive oil for grilled cheese sandwiches. I
> > > > put a little in the pan and after the sandwich goes in I put
> > > > the top on and drizzle it with a little more oil.
> > > >
> > > >
> > > I know you have your reasons (heart problems) but for me olive
> > > oil or any oil alone simply doesn't cut it for grilled cheese.
> >
> > I grew up with grilled cheese made with margarine smeared on the
> > bread. I tried it with butter but preferred the margarine.Â* I
> > experimented with olive oil for health reasons but I stuck to it
> > because I like it so much more.
> >
> I grew up with margarine, too. It was probably less expensive.
>
> I'm probably one of the few people who think olive oil is overrated.
> I have olive oil on hand, sure. But I don't use it for every little
> thing that requires oil. It also doesn't have to be first press or
> expensive. JMHO.
>
> Jill

I use common mill olive oil. I rarely make anything were the fancy
stuff would matter.

On 2018-11-26 7:22 p.m., jmcquown wrote:
> On 11/26/2018 6:46 PM, Dave Smith wrote:

>> I grew up with grilled cheese made with margarine smeared on the
>> bread. I tried it with butter but preferred the margarine.Â* I
>> experimented with olive oil for health reasons but I stuck to it
>> because I like it so much more.
>>
> I grew up with margarine, too.Â* It was probably less expensive.
>
> I'm probably one of the few people who think olive oil is overrated.Â* I
> have olive oil on hand, sure.Â* But I don't use it for every little thing
> that requires oil.Â* It also doesn't have to be first press or expensive.
> JMHO.
>
>

I should have explained that better. Margarine was used only for
grilled cheese and for cooking. Even cheap olive oil IMO is better than
margarine or butter for grilled sandwiches.

On Mon, 26 Nov 2018 19:22:35 -0500, jmcquown >
wrote:

>On 11/26/2018 6:46 PM, Dave Smith wrote:
>> On 2018-11-26 6:25 PM, jmcquown wrote:
>>> On 11/26/2018 2:48 PM, Dave Smith wrote:
>>>> On 2018-11-26 11:02 AM, Cheri wrote:
>>>>> "jmcquown" > wro
>>>>>
>>>>>
>>>>> I know, I always buttered the bread too, but that was one of those
>>>>> slap your forehead moments.
>>>>
>>>> I have switched to olive oil for grilled cheese sandwiches. I put a
>>>> little in the pan and after the sandwich goes in I put the top on and
>>>> drizzle it with a little more oil.
>>>>
>>>>
>>> I know you have your reasons (heart problems) but for me olive oil or
>>> any oil alone simply doesn't cut it for grilled cheese.
>>
>> I grew up with grilled cheese made with margarine smeared on the bread.
>> I tried it with butter but preferred the margarine.* I experimented with
>> olive oil for health reasons but I stuck to it because I like it so much
>> more.
>>
>I grew up with margarine, too. It was probably less expensive.
>
>I'm probably one of the few people who think olive oil is overrated. I
>have olive oil on hand, sure. But I don't use it for every little thing
>that requires oil. It also doesn't have to be first press or expensive.
>JMHO.

You seem unaware that one doesn't fry in "first press or expensive".

On 11/26/2018 9:36 PM, Bruce wrote:


>>
>> I'm probably one of the few people who think olive oil is overrated. I
>> have olive oil on hand, sure. But I don't use it for every little thing
>> that requires oil. It also doesn't have to be first press or expensive.
>> JMHO.
>
> You seem unaware that one doesn't fry in "first press or expensive".
>

I avoided olive oil for years. When I was a kid my mother bought some
and it was nasty stuff. Years later, I had some good stuuf and WOW, it
was good.

Now I buy good oils and use them for salads, dipping and the like where
you can appreciate the flavor. Other grades are for frying.

On 11/26/2018 10:15 PM, Ed Pawlowski wrote:
> On 11/26/2018 9:36 PM, Bruce wrote:
>>>
>>> I'm probably one of the few people who think olive oil is overrated.Â* I
>>> have olive oil on hand, sure.Â* But I don't use it for every little thing
>>> that requires oil.Â* It also doesn't have to be first press or expensive.
>>> JMHO.
>>
>> You seem unaware that one doesn't fry in "first press or expensive".
>>
> I avoided olive oil for years.Â* When I was a kid my mother bought some
> and it was nasty stuff.Â* Years later, I had some good stuuf and WOW, it
> was good.
>
> Now I buy good oils and use them for salads, dipping and the like where
> you can appreciate the flavor.Â* Other grades are for frying.

So much convenient snippage! It appears Bruce was replying to me. I'm
the one who wrote I think the use of olive oil is overrated.

I don't avoid olive oil, I simply don't use it for every little thing
that calls for oil. Sometimes (like the veal dinner you posted about)
olive oil works very well. It has a high smoke point. Pan seared, not
deep fried. It probably doesn't matter if it's first or third press
since there is very little oil needed.

Jill

On 11/27/2018 8:47 AM, heyjoe wrote:
> On Mon, 26 Nov 2018 18:26:13 -0500
> in Message-ID: >
> jmcquown > wrote :
>
>> My mother did that sometimes. Not a practice I continued.
>
> I keep the butter and margarine in the refrigerator, so it doesn't
> spread thinly and evenly on sandwich bread (tends to clump in chunks).
> Mayo, OTOH, is always ready to spread easily and evenly. As l not -l,
> points out, the flavor profile is different, even though Mayo is mostly
> oil. Some things need to be grilled in butter or neutral oil, eg.
> reubens, but grilled hamn and cheese? It's Mayo for me.
> YMMV.
>
>
Hey if you like mayo, go for it. You do realize you can set butter
out on the counter to soften, right? It doesn't have to be hard and clumpy.

Jill

On Sunday, November 25, 2018 at 1:59:59 PM UTC-6, Jill McQuown wrote:
>
> would never have occurred to me to put figs in what is essentially a
> grilled ham & cheese sandwich. I might just have to try this.
>
> She said she suffers from insomnia and when she can't sleep she thinks
> about food. This idea came to her during one of those bouts of
> sleeplessness. She stated it never would have occurred to her in the
> middle of the day. LOL
>
> Jill

I am lucky enough to have a fig tree in my yard , each july it seems all the figs ripen on the same day. They are wonderful, never found an insect. If I happen to mess when they ripen, they are gone with in a few days. Everyone loves them and i share with the critters and all my neighbors .
Rosie

On 11/27/2018 10:40 AM, l not -l wrote:
> On 27-Nov-2018, heyjoe > wrote:
>
>>> My mother did that sometimes. Not a practice I continued.
>>
>> I keep the butter and margarine in the refrigerator, so it doesn't
>> spread thinly and evenly on sandwich bread (tends to clump in chunks).
>> Mayo, OTOH, is always ready to spread easily and evenly. As l not -l,
>> points out, the flavor profile is different, even though Mayo is mostly
>> oil. Some things need to be grilled in butter or neutral oil, eg.
>> reubens, but grilled hamn and cheese? It's Mayo for me.
>> YMMV.
>
> I've not had margarine in my home for a number of years now. Instead, I
> keep Land o' Lakes Butter with Canola Oil, Kerry Butter and store-brand
> unsalted sticks on hand. Kerry is kept in a Butter Bell on the counter; the
> bell design keeps the butter soft and spreadable while keeping out air that
> could adversely effect butter kept at room temperature. Though kept
> refrigerated, the Land o' Lakes is spreadable; for example, this morning I
> used some on a croissant two or three minutes after removing the LoL from
> the fridge. Unsalted is kept in the freezer and used only in recipes that
> call for unsalted butter.
>
> I am very pleased with both LoL canola butter and Butter Bell.
> https://www.landolakes.com/products/...th-canola-oil/
> https://www.butterbell.com/#
>
Look at the grocery store refrigerated section. Yes, Land O' Lakes with
Canola oil. I daresay, maybe even olive oil. There are so many
options! I haven't bought margarine in decades.

Kerry Gold makes a version with a touch of olive oil. I just buy the
regular stuff in small tubs. It's already spreadable.

I do buy sticks of butter and keep it in the freezer. Salted, unsalted.
I don't cook anything where unsalted matters.

I have a butter bell. Haven't used it in a while. Usually if I'm
going to make something like a grilled cheese sandwich I have the
presence of mind to take the butter out of the fridge ahead of time to
let it soften. It's not rocket science.

I don't have much need for mayonnaise. I have a small jar in my fridge
but I don't use mayo for much. It's a substitute for sour cream in my
occasional canned salmon patties. That's about it.

Jill

On 2018-11-27 11:06 AM, jmcquown wrote:
> On 11/27/2018 8:47 AM, heyjoe wrote:

>> I keep the butter and margarine in the refrigerator, so it doesn't
>> spread thinly and evenly on sandwich bread (tends to clump in chunks).
>> Mayo, OTOH, is always ready to spread easily and evenly.Â* As l not -l,
>> points out, the flavor profile is different, even though Mayo is mostly
>> oil.Â* Some things need to be grilled in butter or neutral oil, eg.
>> reubens, but grilled hamn and cheese?Â* It's Mayo for me.
>> YMMV.
>>
>>
> Hey if you like mayo, go for it. Â* You do realize you can set butter
> out on the counter to soften, right?Â* It doesn't have to be hard and
> clumpy.

Yeah. We can do that for a couple months out of the year, or we can
crank up the furnace. FWIW We keep our butter in a covered container on
the kitchen counter. This morning I made some toast and when tried to
butter it the butter was hard. I have long been in the habit of slicing
off very thin bits of butter and playing them on the hot toast to soften.

On Tue, 27 Nov 2018 15:07:02 -0500, Dave Smith
> wrote:

>On 2018-11-27 11:06 AM, jmcquown wrote:
>> On 11/27/2018 8:47 AM, heyjoe wrote:
>
>>> I keep the butter and margarine in the refrigerator, so it doesn't
>>> spread thinly and evenly on sandwich bread (tends to clump in chunks).
>>> Mayo, OTOH, is always ready to spread easily and evenly.* As l not -l,
>>> points out, the flavor profile is different, even though Mayo is mostly
>>> oil.* Some things need to be grilled in butter or neutral oil, eg.
>>> reubens, but grilled hamn and cheese?* It's Mayo for me.
>>> YMMV.
>>>
>>>
>> Hey if you like mayo, go for it. * You do realize you can set butter
>> out on the counter to soften, right?* It doesn't have to be hard and
>> clumpy.
>
>Yeah. We can do that for a couple months out of the year, or we can
>crank up the furnace. FWIW We keep our butter in a covered container on
>the kitchen counter. This morning I made some toast and when tried to
>butter it the butter was hard. I have long been in the habit of slicing
>off very thin bits of butter and playing them on the hot toast to soften

Eight to ten seconds in the microwave will usually do it. (That's a
short enough time that the butter won't start to melt.)

There is also the trick where you fill a bowl with very hot water, and
when the bowl has warmed up sufficiently you dump the water out then
upend it over the butter dish. The residual heat softens the butter in
only a few minutes.

Doris

On 11/27/2018 2:09 PM, heyjoe wrote:
> On Tue, 27 Nov 2018 11:06:14 -0500
> in Message-ID: >
> jmcquown > wrote :
>
>> You do realize you can set butter
>> out on the counter to soften, right? It doesn't have to be hard and clumpy.
>
> Yah, but . . . that takes planning and waiting. In some respects, I
> can very millenial - I want what I want - Right NOW (sometimes I even
> begrudge the couple of minutes it takes to grill a sandwich).
>
>
Leaving butter out takes no planning anf no waiting. In summer it gets
too soft for out liking, but about 9 months of the years it just sits in
a covered dish.

On Tuesday, November 27, 2018 at 4:09:46 PM UTC-5, Ed Pawlowski wrote:
> On 11/27/2018 2:09 PM, heyjoe wrote:
> > On Tue, 27 Nov 2018 11:06:14 -0500
> > in Message-ID: >
> > jmcquown > wrote :
> >
> >> You do realize you can set butter
> >> out on the counter to soften, right? It doesn't have to be hard and clumpy.
> >
> > Yah, but . . . that takes planning and waiting. In some respects, I
> > can very millenial - I want what I want - Right NOW (sometimes I even
> > begrudge the couple of minutes it takes to grill a sandwich).
> >
> >
> Leaving butter out takes no planning anf no waiting. In summer it gets
> too soft for out liking, but about 9 months of the years it just sits in
> a covered dish.

I prefer to keep it in the fridge. The effort involved in deploying
it keeps me out of a lot of trouble. Otherwise it would be buttered
toast every time I get bored, rather than saying, "Oh, that's too
much work. I'll find something to keep me busy."

Cindy Hamilton

On 2018-11-27 3:56 PM, Doris Night wrote:
> On Tue, 27 Nov 2018 15:07:02 -0500, Dave Smith
clumpy.
>>
>> Yeah. We can do that for a couple months out of the year, or we can
>> crank up the furnace. FWIW We keep our butter in a covered container on
>> the kitchen counter. This morning I made some toast and when tried to
>> butter it the butter was hard. I have long been in the habit of slicing
>> off very thin bits of butter and playing them on the hot toast to soften
>
> Eight to ten seconds in the microwave will usually do it. (That's a
> short enough time that the butter won't start to melt.)

I thought I would try to get a batch of shortbread cookies made before
supper. The butter was in the fridge. I cut off a one cup hunk of the
cold butter, cubed it and stuck it in a glass bowl and put it in the
microwave. I then turned it on on defrost mode in 20 second doses. My
MW pauses half way through defrost cycles so it got 2 1/2 cycles, 50
seconds and appears to have softened perfectly.

The shortbread dough is resting in the fridge. It should be ready to
continue now.



>
> There is also the trick where you fill a bowl with very hot water, and
> when the bowl has warmed up sufficiently you dump the water out then
> upend it over the butter dish. The residual heat softens the butter in
> only a few minutes.
>
> Doris
>

On Tuesday, November 27, 2018 at 3:09:46 PM UTC-6, Ed Pawlowski wrote:
>
> Leaving butter out takes no planning anf no waiting. In summer it gets
> too soft for out liking, but about 9 months of the years it just sits in
> a covered dish.
>
Same here.

Dave Smith wrote:

> On 2018-11-27 11:06 AM, jmcquown wrote:
> > On 11/27/2018 8:47 AM, heyjoe wrote:
>
> > > I keep the butter and margarine in the refrigerator, so it doesn't
> > > spread thinly and evenly on sandwich bread (tends to clump in
> > > chunks). Mayo, OTOH, is always ready to spread easily and
> > > evenly.Â* As l not -l, points out, the flavor profile is
> > > different, even though Mayo is mostly oil.Â* Some things need to
> > > be grilled in butter or neutral oil, eg. reubens, but grilled
> > > hamn and cheese?Â* It's Mayo for me. YMMV.
> > >
> > >
> > Hey if you like mayo, go for it. Â* You do realize you can set
> > butter out on the counter to soften, right?Â* It doesn't have to be
> > hard and clumpy.
>
> Yeah. We can do that for a couple months out of the year, or we can
> crank up the furnace. FWIW We keep our butter in a covered container
> on the kitchen counter. This morning I made some toast and when tried
> to butter it the butter was hard. I have long been in the habit of
> slicing off very thin bits of butter and playing them on the hot
> toast to soften.

Thats my method. Works here just fine.

l not -l wrote:

>
> On 27-Nov-2018, wrote:
>
> > On 11/27/2018 10:40 AM, l not -l wrote:
> > > On 27-Nov-2018, heyjoe > wrote:
> > >
> > >>> My mother did that sometimes. Not a practice I continued.
> > > >
> > >> I keep the butter and margarine in the refrigerator, so it
> > doesn't >> spread thinly and evenly on sandwich bread (tends to
> > clump in chunks). >> Mayo, OTOH, is always ready to spread easily
> > and evenly. As l not -l, >> points out, the flavor profile is
> > different, even though Mayo is mostly >> oil. Some things need to
> > be grilled in butter or neutral oil, eg. >> reubens, but grilled
> > hamn and cheese? It's Mayo for me. >> YMMV.
> > >
> > > I've not had margarine in my home for a number of years now.
> > > Instead, I keep Land o' Lakes Butter with Canola Oil, Kerry
> > > Butter and store-brand unsalted sticks on hand. Kerry is kept in
> > > a Butter Bell on the counter; the
> > > bell design keeps the butter soft and spreadable while keeping
> > > out air that
> > > could adversely effect butter kept at room temperature. Though
> > > kept refrigerated, the Land o' Lakes is spreadable; for example,
> > > this morning I
> > > used some on a croissant two or three minutes after removing the
> > > LoL from
> > > the fridge. Unsalted is kept in the freezer and used only in
> > > recipes that
> > > call for unsalted butter.
> > >
> > > I am very pleased with both LoL canola butter and Butter Bell.
> > >
https://www.landolakes.com/products/...th-canola-oil/
> > > https://www.butterbell.com/#
> > >
> > Look at the grocery store refrigerated section. Yes, Land O' Lakes
> > with Canola oil. I daresay, maybe even olive oil.
>
> Yes, there is a LoL Butter with Olive Oil - and Sea Salt. woohoo!
>
> > There are so many
> > options! I haven't bought margarine in decades.
> >
> > Kerry Gold makes a version with a touch of olive oil. I just buy
> > the regular stuff in small tubs. It's already spreadable.
> >
> > I do buy sticks of butter and keep it in the freezer. Salted,
> > unsalted. I don't cook anything where unsalted matters.
> >
> > I have a butter bell. Haven't used it in a while. Usually if
> > I'm going to make something like a grilled cheese sandwich I have
> > the presence of mind to take the butter out of the fridge ahead of
> > time to let it soften. It's not rocket science.
>
> Agreed. I use the butter bell and Kerry Gold as table butter
> exclusively. I mostly bought the bell because it's a bit hectic when
> getting the Sunday family meal ready and on the table. I don't have
> to think about the butte, it is just always there, with the salt and
> pepper shakers. They get checked and refilled, if needed, on
> Monday's when I'm emptying the dishwasher from Sunday's cleanup.
>
> >
> > I don't have much need for mayonnaise. I have a small jar in my
> > fridge but I don't use mayo for much. It's a substitute for sour
> > cream in my occasional canned salmon patties. That's about it.
>
> I don't use much mayo, I prefer sandwich spread for the few uses I
> have for mayo-like products (egg/chicken/etc salad). The rare
> occasion that I use mayo in place of butter for grilled sandwiches,
> it is because I'm getting down to the bottom of the jar and think,
> what the heck, it's fat and flavor.
>
> Your comment about salmon patties reminds me that I once made a
> salmon loaf with mayo in it that was very good; the whole family
> loved it. Sadly, it was one of those cases where I took the general
> idea of a salmon loaf and ad-libbed. I wish I could recall the
> details of what all went in it. <sigh> That is the downside of ad
> hoc cooking.

LOL! I agree. I do it all the time.

heyjoe wrote:
>
> In some respects, I
> can very millenial - I want what I want - Right NOW (sometimes I even
> begrudge the couple of minutes it takes to grill a sandwich).

I am so that way at night too. Just want a VERY quick and
convenient snack. No more bother than a quick microwave. 'Hot
Pockets' work well for that. Plus premade sandwiches, etc. Just
want grab and go.

If I don't premake a later night snack, I usually just skip it.
So many good things I could make but by then just not in the mood
to make anything.