Wow. This looks neeto-keeno. Looks like something that would be “not found in stores” but rather sold only by world-famous Swedish chefs at county fairs. Might I find this in local department stores? Do you keep this, with the butter in it, in the fridge or at room temperature? Does it work when the butter is, like, actually cold?
CA here. I’ve never seen a Souplantation, but I’ve heard of it. OTOH, we DO have Sweet Tomatoes in some cities here. There is also Fresh Choice, another all-you-can-eat salad bar type of restaurant chain that is totally identical to Sweet Tomatoes – If you were suddenly transported inside of one, you would hardly be able to tell a Sweet Tomatoes from a Fresh Choice.
Both are very good places to eat, BTW, IMHO.
Highlight the whole area with your moose and it becomes readable.
Me too. I usually use a stick of butter within a week. Even when it lasts longer than that, I can never recall throwing any away because it was bad, only because there was a sliver left when I wanted to wash the butter dish.
I really don’t see any reason to keep butter in the fridge.
[side-track]
Whooshed you all! That wasn’t a typo. I always type that when referring to the popular computer pointing device. (Sometimes I spell it mousse.) I don’t permit rodents here. And the plural is mooses. (Procrustus, what happened to your moose? Did you chop off its feet?)
[/side-track]
No realli! She was Karving her initials on the møøse
with the sharpened end of an interspace tøøthbrush given
her by Svenge - her brother-in-law - an Oslo dentist and
star of many Norwegian møvies: “The Høt Hands of an Oslo
Dentist”, “Fillings of Passion”, “The Huge Mølars of Horst
Nordfink”…
I must say this thread is delightful. The minutiae of life are the most engaging.
Living in an agrarian nation, matters of useful dairy products are at the forefront of our scientists minds. For that reason NZ refrigerator company Fisher and Paykell developed the butter conditioner as an integral part of fridges downunder.
A butter conditioner is a small slightly-warmed enclosed compartment near the top of the fridge. It is big enough to hold 1 lb of butter and can be set for firm, medium, or soft. Simple.
Oh but then the scientists realised Europeans (and others) didn’t have our technology so they developed semi-soft butter. Its spreadable just like margarines etc.
So…I’m rather puzzled. Nobody in the US has come across spreadable butter from NZ in the supermarkets?? NZ exports millions of tons of the stuff. Hmm…maybe the Aussies are eating it…
I am surprised that no one has had butter go bad as I have. I admit it was not in a butter bell type thing but was wrapped in wax paper as it comes from the grocery store. It tasted rancid after just a couple of days and this wasn’t even the summer time when the ambiant temperature would turn the butter into goo. Also whenever I have had ghee it had a slight rancid taste to it. According to some of my books some people prefer “aged” butter and say it has a stronger taste. Maybe one persons rancid is another persons aged?
Am I the only person who occasionally needs massive unspread chunks of cold butter on a piece of soft bread? I find that teeth marks through the buttered parts of the bread means that I did it right.
Well maybe we have something like that.
One can find butter sold in round tubs (rather than in bricks) that are softer and maybe spreadable. There seem to be two varieties:
(a) Whipped butter, which presumably is airy and a little bit fluffy. I’ve tried this. It’s only slightly softer than solid butter.
(b) Then there’s the stuff that I think is some mixture of real butter with some veggie oil mixed in. That makes it softer, like a cross between butter and margarine (because that’s what it is). But some people might prefer to stay away from margarine for fear of evil trans fat.
So tell us, Ken001, what is this spreadable NZ butter like? Is it whipped butter, or butter mixed with veg oil, or something else?
Also: I still want to know what happened to Procrustus’s moose. Or møøse.
The Scandinavian variety of spreadable butter is butter (~70%) mixed with vegetable oil (~30%). It’s not bad and the taste is rather similar to real butter. We also have a “light” variety where water is whipped in. But AFAIK the veg oil is native, not hardened (which would sort of negate the point of adding veg oil), so there shouldn’t be any scare about evil trans fat.
No realli! She was Karving her initials on the møøse
with the sharpened end of an interspace tøøthbrush given
her by Svenge - her brother-in-law - an Oslo dentist and
star of many Norwegian møvies: “The Høt Hands of an Oslo
Dentist”, “Fillings of Passion”, “The Huge Mølars of Horst
Nordfink”.
After it bit my sister the møøse didn’t feel so well so had to lie down on Procrustus bed. FOX News stretched the story and as the say, the rest is history - or fable, who can say.
