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Curious

Does this apply to all spreads, or just butter?

margarine in the fridge
butter on the counter

amurika

Well, I guess Margarine would be relevant, but predominantly dairy spreads I presume.

Margerine is banned in the UK

My fridge has a special shelf for butter

Housemates bung it in the fridge, but I'm a firm believer in leaving it outside as I'm a bit retarded when it comes to spreading and need all the help I can get.

Fridge all day erry day

On my CD rack.

southstar wrote:Margerine is banned in the UK

I don't get why you'd but butter in the fridge though. Is it too hot in your house or something?
It's a nightmare to spread refrigerated butter, by the time you can get any out, your toast goes cold and it doesn't melt when you spread it

cupboard. i get spreadable butter which is like 30% fucking vegetable oil and even that doesnt spread from the fridge.

If butter doesn't stay in the fridge at all times here it'll be a liquid, same as chocolate

for someone reason, i've found butter than has been at room temp always tastes really bad, when i was younger i stopped eating butter for this reason as my mum always bought those hard blocks and kept them out, one day she bought some spreadable lurpak which was put in the fridge now i eat this shit with a spoon. i wont eat the stuff if it's been left out, i can't really describe the taste it's, instant gag though. i have many more interesting life tales for you all, dont worry.

idontreallygiveashit wrote:i eat this shit with a spoon.

I don't think I can ever look at butter the same way again having read that.


Where are you Terpit?

dubfordessert wrote:cupboard. i get spreadable butter which is like 30% fucking vegetable oil and even that doesnt spread from the fridge.

Thats why they invented spread

The king of all dairy spreads! Soft enough to spread out of the fridge yet still tastes like butter

freezer --> fridge --> table

salted and unsalted, standard

At my house we use a Butter Bell...



Since it is OXYGEN and NOT TEMPERATURE that makes butter spoil...
a butter bell suspends the butter in a pool of water
keeping it at room temp whislt isolating it from excessive oxydation...good for up to 30 days

bright maroon wrote:At my house we use a Butter Bell...



Since it is OXYGEN and NOT TEMPERATURE that makes butter spoil...
a butter bell suspends the butter in a pool of water isolating it from excessive oxydation...good for up to 30 days

Nobody even suggested that, They just don't like pre-melted butter.

bright maroon wrote:At my house we use a Butter Bell...

Since it is OXYGEN and NOT TEMPERATURE that makes butter spoil...
a butter bell suspends the butter in a pool of water isolating it from excessive oxydation...good for up to 30 days

correct me if i'm wrong but doesn't water contain oxygen? so technically the water should spoil it...or am i missing something here?

danny scrilla wrote:

bright maroon wrote:At my house we use a Butter Bell...

Since it is OXYGEN and NOT TEMPERATURE that makes butter spoil...
a butter bell suspends the butter in a pool of water isolating it from excessive oxydation...good for up to 30 days

correct me if i'm wrong but doesn't water contain oxygen? so technically the water should spoil it...or am i missing something here?

Somebody didn't pay attention in chemistry