Things You Should Be Buttering (But Probably Aren't)

Lifehacker ^ | April 13, 2021 | Claire Lower

[be-baw]

My household is always stocked with least two different kinds of butter: I have cooking butter for sautéing and baking, which is mostly a cheap store brand, and a separate eating butter, usually Kerrygold, for slathering.

While both butters are always salted, the eating butter is kept at room temperature for easier slathering and, oh, how I slather. I slather it on bread (obviously), but I’ve recently expanded my repertoire to include three somewhat unusual, but delicious foods, and I think you should start slathering similarly.

Potato chips

Putting butter on potatoes is a normal thing, as is dipping potato chips into dairy. Why, then, do we not dip potato chips in butter?

If I had to guess, I would say it has something to do with puritanical values, and I would encourage you to shun those. The truth is that buttered potato chips taste good. Creamy fat has always paired well with salty, crispy things, and this particular combination is downright decadent, but not so rich that you can’t eat a whole bunch. (If you thought you couldn’t eat “just one” before, wait until you add butter.)

[.44 Special]

Pound cake!
Pound of eggs, pound of butter, pound if flour, pound of sugar...

[.44 Special]

It’s not nice to fool mother nature...

[.44 Special]

And while I’m at it:
1. Yeller cornbread and butter
2. Toasted salt rising bread and butter
3. Fried Smithfield ham, red-eye gravy, buttermilk biscuits and butter on Sunday morning
4. Broiled lobster and baked Idaho potato with pots of drawn butter as served at the old Jack Hunt’s Raw Bar in DC, or at the old Shore Drive Inn, Lynnhaven, Va.

[stylecouncilor]

Ping

[MAAG]

What kind of peppers are your pickled ones? What Brand?

Sweet pepper rings, any kind really. last big jar I had was five guys.

[9YearLurker]

I am a card-carrying butter slatherer, but the obvious re: the potato chip is that it is already doused in fat, that is oil.

Butter is also often more special when melted or on hot foods.

Personally I prefer medium-boiled eggs over hard as a melty butter carrier.

[9YearLurker]

Margarine? God, whatever for?

[9YearLurker]

We used to eat that as kids way back.

[1217Chic]

Oh I love salted matzo’s with globs of butter....a cheat for me....

[Pollard]

My dad was a lobsterman and we always used a butter & cider vinegar mixture. I think they thought it would help prevent shellfish related health issues.

[outofsalt]

I’m going to look for it. Jimmy Dean’s was sold to Sara Lee then Hillshire Farms. Purnell’s is still a family business in KY.

[Horkster]

“it won’t be with Land O Woke”

They’re woke? How so?

Tale as old as time. They got rid of the indian, and kept the land. Lol!

[Daffynition]

*pricey Amish butter*....

I tried it [a 2#] roll. About $10.00.

And thought it would fit perfectly in the antique butter dish that I use; and cutting a slab; yep it does. BUT the lousy way they have it wrapped, allows the butter to attract an *oh-I've been-in-the-fridge-too-long taste.* Tastes like the inside of a grocery store cooler, as a matter of fact. Spoils the product.

I'm no expert but I think the high-fat content of butter matters. As with ice creams.

Margarine or its ilk, will never darken my refrigerator door, :P

[Pontiac]

BUT the lousy way they have it wrapped, allows the butter to attract an *oh-I've been-in-the-fridge-too-long taste.*

I don’t think it is the wrapping.

It is pretty much the same wrapping as conventional stick butter with the exception of the box.

More likely it gets that taste because it sits on the shelf for a longer period of time due to the higher cost.

But in a way you may be right. If they shrink wrapped it, it would not be exposed to the air and not collect odors.

[Daffynition]

I’m a big supporter of the *little guy*, but I won’t try their product again. Unless I see a wrap redesign.

Cabot & LOL are fine for now.

I see Cabot Creamery/Co-op is venturing in to boxed mac & cheese market. Should be a good product. Their dog treats are wildly expensive.

[strider44]

A fried egg sandwich on buttered sourdough bread. Full-stop.

Don’t really need butter for anything else.

[be-baw]

Butter will acquire a funky smell even if it’s in the freezer. To keep that from happening just wrap the butter tightly with aluminum foil. I found that makes a big difference.

[Daffynition]

Yes.

If anything in my fridge gets wrapped/put in foil, no one will ever, ever open it or touch it.

I swear, If I put a million dollar bill wrapped in foil, my family would never find it. Evah. >:P

[be-baw]

“If anything in my fridge gets wrapped/put in foil, no one will ever, ever open it or touch it.”

I hear you. I wrap leftovers in foil, then promptly forgot about them. Then when I clean out the fridge I don’t even want to open them, just pitch them in the trash.

[minnesota_bound]

Butter on toasted wheat bread then add the peanut butter and jelly.