@haydesigner@f00l@ssteve
I searched and am now enlightened though none of it seemed very scandalous. I was expecting some good stuff (I’m rather let down, tbh).
@jqubed While I have never seen the film I was aware of the scene through it’s notoriety. Unfortunately I didn’t do my due diligence and learn the backstory… mea culpa…
I only recently found out you can freeze butter and confirmed it’s totally fine to leave it out for a few days. I don’t use butter very often though, although I suppose I might start putting it on toast more now that I know it’s fine to leave it out, and it would thus be more spreadable. I suppose I should start freezing it though (because again, I don’t go through it very fast so a lot ends up wasted).
@SSteve@jqubed I use one of these instead. Water goes in the bottom portion up to the fill line, butter sits in a separate little boat of its own which nestles in the bottom portion, and lid covers the butter to hopefully keep the cat out of the butter. Found mine on Amazon for next to nothing.
@SSteve I believe it’s for temperature control. Works well for us since we run the A/C during the summer and have granite counter tops that are comfortingly cool (especially on those rough mornings after a night of carousing).
There hasn’t been any butter sales in a while. I hate paying full price. Early last year when butter was half price, I think I bought around 8 boxes. I guess I should of bought more because I’m out.
Homemade baked goods use a lot of butter. So does thanksgiving foods. I’m not sure how many sticks of butter I used to mix with seasoning to inject my turkey… But it was glorious.
I buy a 4 pack at Sam’s/Costco:
3 boxes go in freezer
1 box goes in fridge
1 stick goes on plate next to toaster.
Never had any go bad before I could eat it.
(and haven’t bought margarine for many years, except for using smart balance etc. when the (vegan) kids/grandkids come down- then freezing the rest for their next visit)
UNSALTED butter is for cooking and baking ONLY
(unless you have mad high blood pressure)
SALTED butter is for putting on the table and eating with bread and potatoes.
YES, you need to buy BOTH.
Keep ALL butter in the refrigerator, unless you need it soft to eat with bread and potatoes. Then take it out before the meal, allow it to come to room temperature, use it, then put it back after the meal is finished. I take my SALTED butter out for breakfast, leave it out all day and put it away at night after dinner with no adverse effects.
@comics360 Unsalted frozen butter keeps for me. I take the sticks out of the box and put them in a ziplock bag, then work as much of the air out as I can.
That’s just the first pound. If I buy more than one the rest get vacuum sealed.
I keep some in the fridge, the rest in the freezer, and what I use on toast goes in the butter bell. That thing is amazing at keeping butter spreadable.
@calicojack42 I used one of these a few times but I guess I keep my house too warm in the summer and the butter kept sliding out into the water… now I just use a plate and don’t keep as much out at a time.
@calicojack42 I use one of those in the winter but the summer is too hot and I have the same problem as @chienfou. I’m planning to figure out how to turn them on a throwing wheel in my next session of ceramics class. Actually I made some ring holders which are essentially the same design as the lid, what I have to figure out is how to be in sufficient control to consistently match lid to bowl.
My French butter dish with Elvish script by ceramics artist Peri Charlifu (sp?).
@moondrake
I think that’s Dwarvish script? All the straight lines for script to be carved in rock? Or perhaps the Elves and and Dwarves jointly created the script?
Never heard of freezing butter. I only buy salted because I don’t bake, and I keep most of it in the refrigerator, putting one stick at a time out in a covered butter dish. Each stick probably sits out for 2-3 weeks as it’s being used. Never had any issues.
@jqubed as you saw from the photo above, the one that I have was Handmade by a professional Ceramics artist. However the only bad thing I have to say about it is living in an extremely hot climate with not very good air conditioning in my home it does not work at all well in the summertime. However in the cooler months it works great to keep the butter soft and spreadable and fresh tasting. The water the butter is suspended in provides an airtight seal which keeps it from getting that stale flavor.
@PlacidPenguin actually some of those sound pretty good. Gotta love the fair, where almost anything can be fried and marketed to the masses for big $$.
@chienfou@PlacidPenguin I made fried Oreos and mini candy bars one time at work when we had a fair themed party. The Oreos were super good, but we had a couple of people that were hogging them so not a whole bunch of people got to try them.
The candy bars weren’t frozen long enough, so they were like lava trying to eat them. Not to mention we did this in the middle of summer in Florida without having the freezer outside.
I just don’t understand the butter. It turns liquid when fried, so you’re just eating buttery fried dough. Might as well get an elephant ear or some funnel cake and dip it in melted butter instead.
I buy a couple of 4 packs when I go to Costco and freeze it. Makes sense and it’s simple, when you get to the last stick of one pack, take one pack out of the freezer and keep it in the fridge and start all over.
@legendornothing I’ve never observed any difference between butter that has been frozen in a zip lock and butter that has not. Keeping air from butter is the main secret to preserving its flavor, not the temperature at which it is stored.
@shawn well the problem is you need to give the butter a lot of time to thaw and restore itself after taking out, and not a lot of people do this, also people tend to keep butter in bulk from places like Costco, so after a year the flavor starts to get lost
Our family still has butter in our freezer from last August
@legendornothing Since butter is the only ‘spread’ we buy, we go through it much faster than that between toast, bread with dinner (with cheese of course) and cooking/baking. We go through at least a stick or two a week. A lot of this is probably due to my French heritage.
Our pattern is Costco/Sam’s to Freezer to Fridge to plate so it has plenty of time to temper properly.
@chienfou I stock up when it’s on sale, each pack is individually ziplocked and frozen, and as the one in the fridge is used up, one gets rotated to the fridge. Due to the prevailing temps here I don’t usually have any outside the fridge unless I’m softening it for a specific planned use.
It does indeed go bad.
@thismyusername I’ll one-up that with a video
Yes, I stock up when it’s on sale, put one on the counter, one in the fridge, and the rest in the freezer.
Oh, and since you wanted a NSFW thing, I also jam a stick into the ol’ butter dish, if you catch my drift.
/giphy nsfw butter
I think I’m done with the internet for today.
@awk I think you should be done with the internet for the rest of your life.
@awk But I haven’t even shown you this gif yet!
@jqubed @awk
So… It’s 1:30 A.M and I’m in bed eating a baked potato while browsing the Meh forums.
Turns out, it’s a horrible combination when gifs are involved.
@PlacidPenguin I’m sticking with you being the weird one for eating a baked potato in bed.
@PlacidPenguin Maybe stick to french fries. Probably less messy.
@jqubed
@mfladd @kittysprinkles
Ping
@PlacidPenguin Any problems you’ve experienced are clearly @mikibell’s fault, however.
@jqubed
/giphy well duh
@jqubed just when I thought it was over, out comes the shovel…
@jqubed
And anyways, where else am I supposed to eat a baked potato? While driving? In the bathroom?
@RiotDemon It’s the pièce de résistance.
@jqubed Well, THAT was disturbing…
@jqubed I’d totally dip @mfladd 's wiener in that
@KittySprinkles …ewwww.!
@chienfou I see my work here is already done
@KittySprinkles
Simply magnificent.
@awk The Chuck Norris photo really ties that together.
@chienfou Which one?
@KittySprinkles I think that ketchup is defective; it keeps disappearing off the corndog.
@jqubed
In your opinion, is my eating cups of soup (minus the water) in bed; weirder than, as weird as, or not as weird as eating a baked potato in bed?
@PlacidPenguin I’m confused; are you eating the contents of a cup of instant soup dry?
@jqubed THAT would definitely be weirder…
@jqubed
Yeah. I like the dry noodles.
@jqubed oy… I am innocent here…
@mikibell
Not in this case.
@PlacidPenguin Eh, that might not be so different from eating crackers.
@jqubed
This morning’s food in bed was a cup of chocolate sprinkles mixed with something else.
@PlacidPenguin Just “something else”? Did you not know what you were eating?
That’s, like, half the reason I have a freezer. I feel like I have personally failed if I even contemplate paying full price for butter.
@nogoodwithnames Same goes with bacon. $2.50 a pound? Damned right I’m going to buy pounds of the stuff and freeze it.
Look, Meh’bot. If you want me to make an effort with my answers, you gotta’ make an effort with your questions. Fair?
I buy it in bulk and still burn through it so fast there’s no point in freezing it. Then again, I am a baker.
Let’s hear the NSFW uses
@jbrookebarrow
Some people put it on their pee pee.
Was that salacious enough?
@jbrookebarrow
You start.
Or not.
Clearly @jbrookebarrow is not one with the Googley Intertubes.
@haydesigner @f00l @ssteve
I searched and am now enlightened though none of it seemed very scandalous. I was expecting some good stuff (I’m rather let down, tbh).
@jbrookebarrow See Marlon Brando in Last Tango in Paris
@chienfou Get the butt-uh!
@irishbyblood what she said…
@chienfou Or let’s not.
@jqubed
This film that shocked everyone hasn’t aged that well. I didn’t know about the unannounced script changes.
Some talented people who are assholes use art as a cover story and anexcuse for being an asshole.
I wish she’d sued him.
@jqubed While I have never seen the film I was aware of the scene through it’s notoriety. Unfortunately I didn’t do my due diligence and learn the backstory… mea culpa…
I only recently found out you can freeze butter and confirmed it’s totally fine to leave it out for a few days. I don’t use butter very often though, although I suppose I might start putting it on toast more now that I know it’s fine to leave it out, and it would thus be more spreadable. I suppose I should start freezing it though (because again, I don’t go through it very fast so a lot ends up wasted).
@jqubed A French butter dish is better than just leaving it out.
@SSteve
I had not seen these. Cool idea.
@SSteve @jqubed I use one of these instead. Water goes in the bottom portion up to the fill line, butter sits in a separate little boat of its own which nestles in the bottom portion, and lid covers the butter to hopefully keep the cat out of the butter. Found mine on Amazon for next to nothing.
@LaVikinga What role does the water play in this design? With the French butter dish, the water is a barrier between the butter and the outside air.
@SSteve I believe it’s for temperature control. Works well for us since we run the A/C during the summer and have granite counter tops that are comfortingly cool (especially on those rough mornings after a night of carousing).
There hasn’t been any butter sales in a while. I hate paying full price. Early last year when butter was half price, I think I bought around 8 boxes. I guess I should of bought more because I’m out.
Homemade baked goods use a lot of butter. So does thanksgiving foods. I’m not sure how many sticks of butter I used to mix with seasoning to inject my turkey… But it was glorious.
@RiotDemon Walmart has their own label on sale every now and then for about $2.25. I buy it mostly to use for baking/cooking.
Always. Unsalted butter doesn’t keep as long unless frozen.
of course. buy from costco and freeze 3/4 of it every time.
I buy a 4 pack at Sam’s/Costco:
3 boxes go in freezer
1 box goes in fridge
1 stick goes on plate next to toaster.
Never had any go bad before I could eat it.
(and haven’t bought margarine for many years, except for using smart balance etc. when the (vegan) kids/grandkids come down- then freezing the rest for their next visit)
You CAN freeze butter. I’ve been buying tons of it only on sale for years and keeping it until the next sale. I know from personal experience:
Frozen SALTED butter keeps forever.
Frozen UNSALTED butter goes bad.
UNSALTED butter is for cooking and baking ONLY
(unless you have mad high blood pressure)
SALTED butter is for putting on the table and eating with bread and potatoes.
YES, you need to buy BOTH.
Keep ALL butter in the refrigerator, unless you need it soft to eat with bread and potatoes. Then take it out before the meal, allow it to come to room temperature, use it, then put it back after the meal is finished. I take my SALTED butter out for breakfast, leave it out all day and put it away at night after dinner with no adverse effects.
@comics360 Unsalted frozen butter keeps for me. I take the sticks out of the box and put them in a ziplock bag, then work as much of the air out as I can.
That’s just the first pound. If I buy more than one the rest get vacuum sealed.
Air is the enemy of unsalted butter.
@comics360
I like the taste of unsalted butter on homemade bread.
Do you ever wonder what Meh will do with all this data they collect on us when we reply to a poll? Are we the product?
@sligett mwahahaha…
Where’s @mfladd?
@RiotDemon and here I always thought the saying was “pat on the back”
I keep some in the fridge, the rest in the freezer, and what I use on toast goes in the butter bell. That thing is amazing at keeping butter spreadable.
@calicojack42 I used one of these a few times but I guess I keep my house too warm in the summer and the butter kept sliding out into the water… now I just use a plate and don’t keep as much out at a time.
@calicojack42 I use one of those in the winter but the summer is too hot and I have the same problem as @chienfou. I’m planning to figure out how to turn them on a throwing wheel in my next session of ceramics class. Actually I made some ring holders which are essentially the same design as the lid, what I have to figure out is how to be in sufficient control to consistently match lid to bowl.
My French butter dish with Elvish script by ceramics artist Peri Charlifu (sp?).
@moondrake very nice!
@moondrake I thought it said Elvis script. Was looking for a hound dog…
@moondrake
I think that’s Dwarvish script? All the straight lines for script to be carved in rock? Or perhaps the Elves and and Dwarves jointly created the script?
This goes way beyond my Tolkien knowledge.
And that French butter dish is lovely.
@f00l
Own these books but never read them:
@f00l Perhaps so. A friend who’s a Tolkien fan told me that was what it was.
@f00l the rune script was created by the elves and the dwarves added onto it, as far as I can see.
Never heard of freezing butter. I only buy salted because I don’t bake, and I keep most of it in the refrigerator, putting one stick at a time out in a covered butter dish. Each stick probably sits out for 2-3 weeks as it’s being used. Never had any issues.
@matthew
So… Even in 2015 Irk was getting questions which were contributing to his meltdown.
Those of you who are using one of these butter bells/French butter dishes, what brand do you have, and would you recommend it?
@jqubed as you saw from the photo above, the one that I have was Handmade by a professional Ceramics artist. However the only bad thing I have to say about it is living in an extremely hot climate with not very good air conditioning in my home it does not work at all well in the summertime. However in the cooler months it works great to keep the butter soft and spreadable and fresh tasting. The water the butter is suspended in provides an airtight seal which keeps it from getting that stale flavor.
@moondrake
In EP w/out good A/C I’d add a little ice a few times a day.
Before freezing the butter cubes, cram a stick in the end of each cube.
You’ll have a easy on-a-stick snack ready to go!
@daveinwarsh
/youtube deep fried butter
@RiotDemon
They serve that at the State Fair.
@f00l seriously? Gross.
@f00l @RiotDemon
If you think deep fried butter is gross…
http://mentalfloss.com/article/31488/25-deep-fried-foods-texas-state-fair
@PlacidPenguin Been there, ate some of that. Not much, my friend wanted to try everything and I tried a bit of her stuff.
@PlacidPenguin actually some of those sound pretty good. Gotta love the fair, where almost anything can be fried and marketed to the masses for big $$.
@chienfou @PlacidPenguin I made fried Oreos and mini candy bars one time at work when we had a fair themed party. The Oreos were super good, but we had a couple of people that were hogging them so not a whole bunch of people got to try them.
The candy bars weren’t frozen long enough, so they were like lava trying to eat them. Not to mention we did this in the middle of summer in Florida without having the freezer outside.
I just don’t understand the butter. It turns liquid when fried, so you’re just eating buttery fried dough. Might as well get an elephant ear or some funnel cake and dip it in melted butter instead.
@RiotDemon But then you can’t say you’ve eaten fried butter.
I buy a couple of 4 packs when I go to Costco and freeze it. Makes sense and it’s simple, when you get to the last stick of one pack, take one pack out of the freezer and keep it in the fridge and start all over.
/giphy frozen butter
freezing butter destroys its taste
/image frozen butter
@legendornothing Guess my palette is unrefined since I can’t tell the difference. Therefore I will continue to buy in bulk (and freeze) mine.
@legendornothing this looks more like frozen clarified butter to me. Mine always looks like regular butter when it is frozen…
@legendornothing I’ve never observed any difference between butter that has been frozen in a zip lock and butter that has not. Keeping air from butter is the main secret to preserving its flavor, not the temperature at which it is stored.
The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture
@shawn well the problem is you need to give the butter a lot of time to thaw and restore itself after taking out, and not a lot of people do this, also people tend to keep butter in bulk from places like Costco, so after a year the flavor starts to get lost
Our family still has butter in our freezer from last August
@legendornothing Since butter is the only ‘spread’ we buy, we go through it much faster than that between toast, bread with dinner (with cheese of course) and cooking/baking. We go through at least a stick or two a week. A lot of this is probably due to my French heritage.
Our pattern is Costco/Sam’s to Freezer to Fridge to plate so it has plenty of time to temper properly.
@chienfou I stock up when it’s on sale, each pack is individually ziplocked and frozen, and as the one in the fridge is used up, one gets rotated to the fridge. Due to the prevailing temps here I don’t usually have any outside the fridge unless I’m softening it for a specific planned use.