| Bob (this one) |
jmcquown wrote:
> Bob (this one) wrote:
>
>>http://news.yahoo.com/s/nm/20051130...itain_butter_dc
>
> So is this thing electric or run on batteries? If so, where are the
> savings? Batteries aren't cheap and neither is electricity.
<LOL> That's kinda the point. Yet another silly kitchen gadget.
> Just use a butter bell :)
Or a plain, stainless steel butter dish like I do.
Pastorio
|
|
|
| Nancy Young |
"jmcquown" <jmcquown@bellsouth.net> wrote
> So is this thing electric or run on batteries? If so, where are the
> savings? Batteries aren't cheap and neither is electricity. Just use a
> butter bell :)
I put in my Christmas hint, I want a butter bell. He laughed and
said I had made up that name. Oh, and what is it? Sounds like
maaaaaybe I'll get one, but we'll just have to see. Won't we.
nancy
|
|
|
| Janet Bostwick |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:GfDjf.29155$i7.24996@bignews2.bellsouth.net...
> Bob (this one) wrote:
>> http://news.yahoo.com/s/nm/20051130...itain_butter_dc
>
> So is this thing electric or run on batteries? If so, where are the
> savings? Batteries aren't cheap and neither is electricity. Just use a
> butter bell :)
>
> Jill
Do the bells really work in the hot summertime when your kitchen temp is in
the 80's?
Janet
|
|
|
| The Cook |
On Thu, 1 Dec 2005 07:28:07 -0700, "Janet Bostwick"
<nospam@cableone.net> wrote:
>
>"jmcquown" <jmcquown@bellsouth.net> wrote in message
>news:GfDjf.29155$i7.24996@bignews2.bellsouth.net...
>> Bob (this one) wrote:
>>> http://news.yahoo.com/s/nm/20051130...itain_butter_dc
>>
>> So is this thing electric or run on batteries? If so, where are the
>> savings? Batteries aren't cheap and neither is electricity. Just use a
>> butter bell :)
>>
>> Jill
>Do the bells really work in the hot summertime when your kitchen temp is in
>the 80's?
>Janet
>
Yes, if you keep the water in it cold. The only time I have a problem
is when I forget to change the water often enough.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974
|
|
|
| Janet Bostwick |
"The Cook" <susan_r23666@yahoo.com> wrote in message
news:u13uo193s0ffpb4djhdms7630a0rotb91k@4ax.com...
> On Thu, 1 Dec 2005 07:28:07 -0700, "Janet Bostwick"
> <nospam@cableone.net> wrote:
snip
>>Do the bells really work in the hot summertime when your kitchen temp is
>>in
>>the 80's?
>>Janet
>>
>
> Yes, if you keep the water in it cold. The only time I have a problem
> is when I forget to change the water often enough.
>
> --
> Susan N.
Thanks, Susan.
|
|
|
| Mike |
> put in my Christmas hint, I want a butter bell.
People still use butter? Interesting.
|
|
|
| Nancy Young |
"Mike" <tetrickm@hotmail.com> wrote
>> put in my Christmas hint, I want a butter bell.
>
> People still use butter? Interesting.
?
nancy
|
|
|
| OmManiPadmeOmelet |
In article <1133454096.122223.286880@g43g2000cwa.googlegroups.com>,
"Mike" <tetrickm@hotmail.com> wrote:
> > put in my Christmas hint, I want a butter bell.
>
> People still use butter? Interesting.
>
Always.
Margarine is poison......
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| ~patches~ |
Mike wrote:
>>put in my Christmas hint, I want a butter bell.
>
>
> People still use butter? Interesting.
>
We use butter only never margarine! However, we don't use a lot of butter.
|
|
|
| ~patches~ |
OmManiPadmeOmelet wrote:
> In article <1133454096.122223.286880@g43g2000cwa.googlegroups.com>,
> "Mike" <tetrickm@hotmail.com> wrote:
>
>
>>>put in my Christmas hint, I want a butter bell.
>>
>>People still use butter? Interesting.
>>
>
>
> Always.
>
> Margarine is poison......
Agreed and not something I would want to eat! I think that's what they
make with recycled motor oil ;)
|
|
|
| OmManiPadmeOmelet |
In article <11oubh7j0qg26c5@corp.supernews.com>,
~patches~ <noones_home@thisaddress.com> wrote:
> Mike wrote:
>
> >>put in my Christmas hint, I want a butter bell.
> >
> >
> > People still use butter? Interesting.
> >
>
> We use butter only never margarine! However, we don't use a lot of butter.
No need.
A little butter goes a long way.
It takes a 1/4 lb. cube of margarine to add the flavor that a 1 oz. pat
of butter does. ;-d
And margarine is worse for you than butter due to the creation of
trans-fats with the hydrogenization process.
Or so I've read.......
God/dess makes butter. It's a natural product.
Pretty much anyhoo. <lol>
A box of margarine reads like a chemistry textbook.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| OmManiPadmeOmelet |
In article <11oubkfig7lasec@corp.supernews.com>,
~patches~ <noones_home@thisaddress.com> wrote:
> OmManiPadmeOmelet wrote:
>
> > In article <1133454096.122223.286880@g43g2000cwa.googlegroups.com>,
> > "Mike" <tetrickm@hotmail.com> wrote:
> >
> >
> >>>put in my Christmas hint, I want a butter bell.
> >>
> >>People still use butter? Interesting.
> >>
> >
> >
> > Always.
> >
> > Margarine is poison......
>
> Agreed and not something I would want to eat! I think that's what they
> make with recycled motor oil ;)
ROFL!!!
Or recycled deep fryer fat maybe? ;-D
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| notbob |
On 2005-12-01, Bob (this one) <Bob@nospam.com> wrote:
> http://news.yahoo.com/s/nm/20051130...itain_butter_dc
I already have one. It's called a microwave oven. Half a cube of
refrigerated butter will become spreadable after about 18-20 secs on
high (YMMV).
nb
|
|
|
| Susan |
x-no-archive: yes
notbob wrote:
> On 2005-12-01, Bob (this one) <Bob@nospam.com> wrote:
>
>>http://news.yahoo.com/s/nm/20051130...itain_butter_dc
>
>
> I already have one. It's called a microwave oven. Half a cube of
> refrigerated butter will become spreadable after about 18-20 secs on
> high (YMMV).
>
> nb
I keep butter in a covered dish on the counter, except in summer. The
high sat fat content keeps it from going rancid before it's been used.
I learned this from a college roommate from Wisconsin, where she said
everyone kept their butter out.
Susan
|
|
|
| King's Crown |
I either leave it out and in a pinch I'll microwave it too at low power for
1 minute or so. So, to have a contraption to keep butter soft just seems
silly.
Lynne
"notbob" <notbob@nothome.com> wrote in message
news:66GdnXO5aP00rhLeRVn-gA@comcast.com...
> On 2005-12-01, Bob (this one) <Bob@nospam.com> wrote:
>> http://news.yahoo.com/s/nm/20051130...itain_butter_dc
>
> I already have one. It's called a microwave oven. Half a cube of
> refrigerated butter will become spreadable after about 18-20 secs on
> high (YMMV).
>
> nb
|
|
|
| Susan |
x-no-archive: yes
notbob wrote:
> On 2005-12-01, Bob (this one) <Bob@nospam.com> wrote:
>
>>http://news.yahoo.com/s/nm/20051130...itain_butter_dc
>
>
> I already have one. It's called a microwave oven. Half a cube of
> refrigerated butter will become spreadable after about 18-20 secs on
> high (YMMV).
>
> nb
12 seconds is the magic number for a pint of Haagen Daz.
Just sayinzall.
Susan
|
|
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| Nancy Young |
"notbob" <notbob@nothome.com> wrote
> I already have one. It's called a microwave oven. Half a cube of
> refrigerated butter will become spreadable after about 18-20 secs on
> high (YMMV).
Not the right kind of spreadable. And that long? Don't you
mean pourable?
nancy
|
|
|
| ~patches~ |
OmManiPadmeOmelet wrote:
> In article <11oubh7j0qg26c5@corp.supernews.com>,
> ~patches~ <noones_home@thisaddress.com> wrote:
>
>
>>Mike wrote:
>>
>>
>>>>put in my Christmas hint, I want a butter bell.
>>>
>>>
>>>People still use butter? Interesting.
>>>
>>
>>We use butter only never margarine! However, we don't use a lot of butter.
>
>
> No need.
> A little butter goes a long way.
>
> It takes a 1/4 lb. cube of margarine to add the flavor that a 1 oz. pat
> of butter does. ;-d
>
> And margarine is worse for you than butter due to the creation of
> trans-fats with the hydrogenization process.
>
> Or so I've read.......
>
> God/dess makes butter. It's a natural product.
>
> Pretty much anyhoo. <lol>
>
> A box of margarine reads like a chemistry textbook.
No kidding on the flavour! Can you just imagine lobster served with
drawn margarine or mushrooms sauteed in margarine? Major yuk! I'd
rather use the real thing myself.
|
|
|
| ~patches~ |
OmManiPadmeOmelet wrote:
> In article <11oubkfig7lasec@corp.supernews.com>,
> ~patches~ <noones_home@thisaddress.com> wrote:
>
>
>>OmManiPadmeOmelet wrote:
>>
>>
>>>In article <1133454096.122223.286880@g43g2000cwa.googlegroups.com>,
>>> "Mike" <tetrickm@hotmail.com> wrote:
>>>
>>>
>>>
>>>>>put in my Christmas hint, I want a butter bell.
>>>>
>>>>People still use butter? Interesting.
>>>>
>>>
>>>
>>>Always.
>>>
>>>Margarine is poison......
>>
>>Agreed and not something I would want to eat! I think that's what they
>>make with recycled motor oil ;)
>
>
> ROFL!!!
>
> Or recycled deep fryer fat maybe? ;-D
Nope, the deep fryer fat is now being used to power some vehicles, so
I'm told. My neighbour uses it to fertilize his clothes line pole. So
far it doesn't seem to be working.
|
|
|
| George |
Mike wrote:
>>put in my Christmas hint, I want a butter bell.
>
>
> People still use butter? Interesting.
>
Absolutely, the evidence keeps on showing that all of those "space
butter" products are not good for you.
|
|
|
| ~patches~ |
Susan wrote:
> x-no-archive: yes
>
> notbob wrote:
>
>> On 2005-12-01, Bob (this one) <Bob@nospam.com> wrote:
>>
>>> http://news.yahoo.com/s/nm/20051130...itain_butter_dc
>>
>>
>>
>> I already have one. It's called a microwave oven. Half a cube of
>> refrigerated butter will become spreadable after about 18-20 secs on
>> high (YMMV).
>> nb
>
>
> 12 seconds is the magic number for a pint of Haagen Daz.
>
> Just sayinzall.
>
> Susan
It likely depends on the microwave. My new one zaps things so fast it
is almost annoying since I was used to the timing of my old microwave.
I've never thought of softening ice cream but then we seldom have it.
|
|
|
| Susan |
x-no-archive: yes
~patches~ wrote:
> It likely depends on the microwave. My new one zaps things so fast it
> is almost annoying since I was used to the timing of my old microwave.
And my new one is so much slower, hard to get used to. You make a
good point about variability in power. Oddly enough, 12 seconds has
been just right with all 5 of my microwaves so far.
Susan
|
|
|
| jmcquown |
Mike wrote:
>> put in my Christmas hint, I want a butter bell.
>
> People still use butter? Interesting.
Don't bother answering... obviously a troll if he's never cooked with
butter.
Jill
|
|
|
| jmcquown |
Nancy Young wrote:
> "notbob" <notbob@nothome.com> wrote
>
>> I already have one. It's called a microwave oven. Half a cube of
>> refrigerated butter will become spreadable after about 18-20 secs on
>> high (YMMV).
>
> Not the right kind of spreadable. And that long? Don't you
> mean pourable?
>
> nancy
You can buy whipped butter... Land O' Lakes makes some and it comes in tubs.
It's still butter but with the air whipped into it, easier to spread when
cold. Watch the price though, they charge more for air! ;)
Jill
|
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| EastneyEnder |
Newsgroups: rec.food.cooking
X-Trace: newsfe4-win.ntli.net 1133465779 82.2.2.153 (Thu, 01 Dec 2005 19:36:19 GMT)
User-Agent: Microsoft-Outlook-Express-Macintosh-Edition/5.02.2022
Mime-version: 1.0
Content-type: text/plain; charset="US-ASCII"
Content-transfer-encoding: 7bit
NNTP-Posting-Date: Thu, 01 Dec 2005 19:36:19 GMT
Xref: spool6-east.superfeed.net rec.food.cooking:1134714
jmcquown wrote:
>> http://news.yahoo.com/s/nm/20051130...itain_butter_dc
>
> So is this thing electric or run on batteries? If so, where are the
> savings? Batteries aren't cheap and neither is electricity. Just use a
> butter bell :)
Well..
1. In the UK, we've never heard of butter bells;
2. We can't get whipped butter;
3. Some of us prefer not to have microwaves;
4. Virtually none of us have air con in hot weather;
5. Some of us don't even have central heating in cold weather.
Meaning, there's obviously a niche for this special butter-keeper :)
Sue
--
NTL ate my signature!
|
|
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| Wayne Boatwright |
On Thu 01 Dec 2005 12:23:40p, Thus Spake Zarathustra, or was it jmcquown?
> Nancy Young wrote:
>> "notbob" <notbob@nothome.com> wrote
>>
>>> I already have one. It's called a microwave oven. Half a cube of
>>> refrigerated butter will become spreadable after about 18-20 secs on
>>> high (YMMV).
>>
>> Not the right kind of spreadable. And that long? Don't you
>> mean pourable?
>>
>> nancy
>
> You can buy whipped butter... Land O' Lakes makes some and it comes in
> tubs. It's still butter but with the air whipped into it, easier to
> spread when cold. Watch the price though, they charge more for air! ;)
>
> Jill
It's not that difficult to whip you're own. You can beat the hell out of
it with a stand mixer, then pack it into a crock. Much easier to spread.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Bob (this one) |
Wayne Boatwright wrote:
> On Thu 01 Dec 2005 12:23:40p, Thus Spake Zarathustra, or was it jmcquown?
>
>
>>Nancy Young wrote:
>>
>>>"notbob" <notbob@nothome.com> wrote
>>>
>>>
>>>>I already have one. It's called a microwave oven. Half a cube of
>>>>refrigerated butter will become spreadable after about 18-20 secs on
>>>>high (YMMV).
>>>
>>>Not the right kind of spreadable. And that long? Don't you
>>>mean pourable?
>>>
>>>nancy
>>
>>You can buy whipped butter... Land O' Lakes makes some and it comes in
>>tubs. It's still butter but with the air whipped into it, easier to
>>spread when cold. Watch the price though, they charge more for air! ;)
>>
>>Jill
>
>
> It's not that difficult to whip your own. You can beat the hell out of
> it with a stand mixer, then pack it into a crock. Much easier to spread.
And if you whip in 1/4 cup of buttermilk, it becomes absolutely luscious.
Pastorio
|
|
|
| Dee Randall |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11oubkfig7lasec@corp.supernews.com...
> OmManiPadmeOmelet wrote:
>
>> In article <1133454096.122223.286880@g43g2000cwa.googlegroups.com>,
>> "Mike" <tetrickm@hotmail.com> wrote:
>>
>>
>>>>put in my Christmas hint, I want a butter bell.
>>>
>>>People still use butter? Interesting.
>>>
>>
>>
>> Always.
>>
>> Margarine is poison......
>
> Agreed and not something I would want to eat! I think that's what they
> make with recycled motor oil ;)
Well, it smells the same.
Dee Dee
|
|
|
| Dee Randall |
"Nancy Young" <qwerty@monmouth.com> wrote in message
news:dmndm8$3ce$1@news.monmouth.com...
>
> "notbob" <notbob@nothome.com> wrote
>
>> I already have one. It's called a microwave oven. Half a cube of
>> refrigerated butter will become spreadable after about 18-20 secs on
>> high (YMMV).
>
> Not the right kind of spreadable. And that long? Don't you
> mean pourable?
>
> nancy
Land o'lakes butter -- takes almost two minutes to melt. (Salted)
Amish butter that I buy at "Grandma's Pantry" takes only a few second.
(Salted)
Now, Whut's going on!
Dee Dee
|
|
|
| Nancy Young |
"Dee Randall" <deedovey@shentel.net> wrote
>
> "Nancy Young" <qwerty@monmouth.com> wrote
>> "notbob" <notbob@nothome.com> wrote
>>
>>> I already have one. It's called a microwave oven. Half a cube of
>>> refrigerated butter will become spreadable after about 18-20 secs on
>>> high (YMMV).
>>
>> Not the right kind of spreadable. And that long? Don't you
>> mean pourable?
> Land o'lakes butter -- takes almost two minutes to melt. (Salted)
> Amish butter that I buy at "Grandma's Pantry" takes only a few second.
> (Salted)
> Now, Whut's going on!
Got me ... I pretty much always use Land O Lakes ... 20 seconds and
I'd better have put it on a plate or something ... much longer than that
and it had better be in a bowl.
nancy
|
|
|
| Doug Weller |
On Thu, 01 Dec 2005 13:45:56 -0500, in rec.food.cooking, ~patches~ wrote:
>
>
>It likely depends on the microwave. My new one zaps things so fast it
>is almost annoying since I was used to the timing of my old microwave.
>I've never thought of softening ice cream but then we seldom have it.
I always soften my ice cream, I like it soft. Haagen Daz doesn't take as
well to softening as better ice creams. :-)
It sort of collapses into 2 bits, one very wet. Between that and its fake
name I avoid it.
Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
|
|
|
| Doug Weller |
On Thu, 1 Dec 2005 13:23:40 -0600, in rec.food.cooking, jmcquown wrote:
>Nancy Young wrote:
>> "notbob" <notbob@nothome.com> wrote
>>
>>> I already have one. It's called a microwave oven. Half a cube of
>>> refrigerated butter will become spreadable after about 18-20 secs on
>>> high (YMMV).
>>
>> Not the right kind of spreadable. And that long? Don't you
>> mean pourable?
>>
>> nancy
>
>You can buy whipped butter... Land O' Lakes makes some and it comes in tubs.
>It's still butter but with the air whipped into it, easier to spread when
>cold. Watch the price though, they charge more for air! ;)
>
Not available in the UK. I like it though.
Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
|
|
|
| Wayne Boatwright |
On Thu 01 Dec 2005 02:08:56p, Thus Spake Zarathustra, or was it Doug
Weller?
> On Thu, 01 Dec 2005 13:45:56 -0500, in rec.food.cooking, ~patches~
> wrote:
>
>>
>>
>>It likely depends on the microwave. My new one zaps things so fast it
>>is almost annoying since I was used to the timing of my old microwave.
>>I've never thought of softening ice cream but then we seldom have it.
>
> I always soften my ice cream, I like it soft. Haagen Daz doesn't take
> as well to softening as better ice creams. :-)
>
> It sort of collapses into 2 bits, one very wet. Between that and its
> fake name I avoid it.
I detest softened ice cream, and mine never sees the inside of the
microwave unless I have to scoop some out for someone else. For myself, if
I can't stab at it to dislodge a bite, I don't want it. :-)
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
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| OmManiPadmeOmelet |
In article <11ouo4vottsfbde@corp.supernews.com>,
"Dee Randall" <deedovey@shentel.net> wrote:
> "~patches~" <noones_home@thisaddress.com> wrote in message
> news:11oubkfig7lasec@corp.supernews.com...
> > OmManiPadmeOmelet wrote:
> >
> >> In article <1133454096.122223.286880@g43g2000cwa.googlegroups.com>,
> >> "Mike" <tetrickm@hotmail.com> wrote:
> >>
> >>
> >>>>put in my Christmas hint, I want a butter bell.
> >>>
> >>>People still use butter? Interesting.
> >>>
> >>
> >>
> >> Always.
> >>
> >> Margarine is poison......
> >
> > Agreed and not something I would want to eat! I think that's what they
> > make with recycled motor oil ;)
>
> Well, it smells the same.
> Dee Dee
>
>
Tastes the same too. <G>
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| Susan |
x-no-archive: yes
Doug Weller wrote:
Haagen Daz doesn't take as
> well to softening as better ice creams. :-)
>
> It sort of collapses into 2 bits, one very wet. Between that and its fake
> name I avoid it.
>
I so disagree, but tweech his own.
Susan
|
|
|
| Spitzmaus |
Bob (this one) wrote:
> And if you whip in 1/4 cup of buttermilk, it becomes absolutely luscious.
>
> Pastorio
*This* I most certainly have to try! Thanks for the suggestion.
Spitz
--
"Home, James, and don't spare the horses!"
|
|
|
| modom |
On Thu, 01 Dec 2005 09:17:38 -0500, "Bob (this one)" <Bob@nospam.com>
wrote:
>jmcquown wrote:
>> Bob (this one) wrote:
>>
>>>http://news.yahoo.com/s/nm/20051130...itain_butter_dc
>>
>> So is this thing electric or run on batteries? If so, where are the
>> savings? Batteries aren't cheap and neither is electricity.
>
><LOL> That's kinda the point. Yet another silly kitchen gadget.
>
>> Just use a butter bell :)
>
>Or a plain, stainless steel butter dish like I do.
>
>Pastorio
Yabut, power butt massagers are a gift to humankind... oh, that's
different.
Nevermind...
modom
|
|
|
| Janet Bostwick |
"Bob (this one)" <Bob@nospam.com> wrote in message
news:11oumanmt3buhf3@corp.supernews.com...
snip
>>
>> It's not that difficult to whip your own. You can beat the hell out of
>> it with a stand mixer, then pack it into a crock. Much easier to spread.
>
> And if you whip in 1/4 cup of buttermilk, it becomes absolutely luscious.
>
> Pastorio
1/4 cup to 1 pound of butter? Or?
Janet
|
|
|
| Bob Pastorio |
My real email address...
Pastorio
|
|
|
| Bob (this one) |
modom wrote:
> Yabut, power butt massagers are a gift to humankind... oh, that's
> different.
Yeah. I got my sister the Harley-Davidson, kickstart model. She doesn't
call as often as she used to.
Hmmm...
No, seriously...
Pastorio
|
|
|
| Bob (this one) |
Janet Bostwick wrote:
> "Bob (this one)" <Bob@nospam.com> wrote
>
>>And if you whip in 1/4 cup of buttermilk, it becomes absolutely luscious.
>>
>>Pastorio
>
> 1/4 cup to 1 pound of butter? Or?
Yep. Let it sit out for a while to soften a bit, then whip away. I use
the whisk on my KitchenAid. We used to use butters like these in my
restaurants.
We also whipped in other things, always approximately the same amount.
Yogurt, garlic oil (or some other flavored oil), lemon juice, amaretto
(2 tablespoons - 1/8 cup) or some other liqueur, apricot nectar...
Pastorio
|
|
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| Bob (this one) |
Bob Pastorio wrote:
>
> My real email address...
>
> Pastorio
<LOL> See, Margaret. It happens...
Pastorio
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| Spitzmaus |
Bob (this one) wrote:
> >>And if you whip in 1/4 cup of buttermilk, it becomes absolutely
luscious.
> >>
> >>Pastorio
> >
> > 1/4 cup to 1 pound of butter? Or?
>
> Yep. Let it sit out for a while to soften a bit, then whip away. I use
> the whisk on my KitchenAid. We used to use butters like these in my
> restaurants.
>
> We also whipped in other things, always approximately the same amount.
> Yogurt, garlic oil (or some other flavored oil), lemon juice, amaretto
> (2 tablespoons - 1/8 cup) or some other liqueur, apricot nectar...
>
> Pastorio
Okay, so I did this last evening, per your instructions. This morning, I
used some on my toasted homemade bread. My, my, my.
Spitz
--
"Home, James, and don't spare the horses!"
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| projectile vomit chick |
On Thu, 1 Dec 2005 13:22:09 -0600, in rec.food.cooking, "jmcquown"
<jmcquown@bellsouth.net> chugged a warm can of Schlitz and belched
forth mightily:
>Mike wrote:
>>> put in my Christmas hint, I want a butter bell.
>>
>> People still use butter? Interesting.
>
>Don't bother answering... obviously a troll if he's never cooked with
>butter.
>
>Jill
>
Oh would you **** off with the "spot the troll" bull**** and telling
other people to whom they can and cannot respond? You don't own this
newsgroup, bitch.
--
we're all stars now, in the dope show...
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| Bob (this one) |
Spitzmaus wrote:
> Bob (this one) wrote:
>
>
>>>>And if you whip in 1/4 cup of buttermilk, it becomes absolutely luscious.
>>>>Pastorio
>>>
>>>1/4 cup to 1 pound of butter? Or?
>>
>>Yep. Let it sit out for a while to soften a bit, then whip away. I use
>>the whisk on my KitchenAid. We used to use butters like these in my
>>restaurants.
>>
>>We also whipped in other things, always approximately the same amount.
>>Yogurt, garlic oil (or some other flavored oil), lemon juice, amaretto
>>(2 tablespoons - 1/8 cup) or some other liqueur, apricot nectar...
>>
>>Pastorio
>
>
> Okay, so I did this last evening, per your instructions.
What did you whip into the butter?
> This morning, I
> used some on my toasted homemade bread. My, my, my.
Personal moment...? Wanted to be alone with your toast...? Don't be
embarrassed. It's perfectly natural. Many people feel those same feelings...
No, seriously...
Pastorio
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| xxnonexnonexx@tampascanner.info |
On Thu, 01 Dec 2005 10:38:36 -0600, OmManiPadmeOmelet <Omelet@brokenegz.com>
wrote:
>> People still use butter? Interesting.
>
>Always.
>
>Margarine is poison......
Exactly! ! ! ! Can "big butter" do some carpet bombing ala the splenda posts,
please!
----
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| xxnonexnonexx@tampascanner.info |
On 1 Dec 2005 08:21:36 -0800, "Mike" <tetrickm@hotmail.com> wrote:
>People still use butter? Interesting.
I don't use any thing else what else is there? ? ? Nothing. Butter rules!
----
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| sarah bennett |
Newsgroups: rec.food.cooking
X-Trace: newssvr19.news.prodigy.com 1133642239 ST000 67.38.18.165 (Sat, 03 Dec 2005 15:37:19 EST)
User-Agent: Mozilla Thunderbird 1.0.2 (Windows/20050317)
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TC@AWZWDXZXQ[K\FFSKCVM@F_N_DOBWVWG__LG@VVOIPLIGX\\
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Xref: spool6-east.superfeed.net rec.food.cooking:1135949
xxnonexnonexx@tampascanner.info wrote:
> On 1 Dec 2005 08:21:36 -0800, "Mike" <tetrickm@hotmail.com> wrote:
>
>
>
>>People still use butter? Interesting.
>
>
> I don't use any thing else what else is there? ? ? Nothing. Butter rules!
I've been using margarine lately because I am really really broke. I
hate it. Butter totally rocks.
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
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| Nancy Young |
"sarah bennett" <anisaerah@sbcglobal.net> wrote
> xxnonexnonexx@tampascanner.info wrote:
>> I don't use any thing else what else is there? ? ? Nothing. Butter
>> rules!
>
> I've been using margarine lately because I am really really broke. I hate
> it. Butter totally rocks.
I'm sorry to hear that. I don't know why I thought margarine was
expensive, I guess not as much as butter is, especially this time of
the year. Darn.
nancy
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| Terry Pulliam Burd |
Due to the usual convolutions of Usenet, I did not see the original
post, but assume it refers to a gadget from the UK that safely keeps
butter at a spreadable temperature. Save yourself a few bucks and buy
a butter bell. Works beautifully, and safely as long as you change the
water frequently. IIRC, it's also called a French butter keeper.
http://www.butterbell.com/
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
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| Wayne Boatwright |
On Sat 03 Dec 2005 06:33:23p, Thus Spake Zarathustra, or was it Terry Pulliam
Burd?
> Due to the usual convolutions of Usenet, I did not see the original
> post, but assume it refers to a gadget from the UK that safely keeps
> butter at a spreadable temperature. Save yourself a few bucks and buy
> a butter bell. Works beautifully, and safely as long as you change the
> water frequently. IIRC, it's also called a French butter keeper.
In many kitchens in the UK, the butter may be harder than what one wants.
Apparently this gadget can both heat and cool, so it would seem to keep the
butter soft enough for spreading in cooler kitchens.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
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