Post # 46
Growing up it was always out. I loved being able to actually spread the butter but whenever we’d have company they thought it was totally weird. Now we use the tub of land o’ lakes low fat spreadable butter so you get the best of both worlds. The sticks are always kept in the fridge since they’re normally only used for cooking.
Post # 47
I was going to mention the Land O’Lakes spreadable butter, too (only I don’t use the light version). I use that for toast, and the sticks for cooking, all kept in the fridge.
Post # 48
I had no idea so many people kept it out. It’s never occured to me to not keep it in the fridge.
Post # 49
We have it in the fridge… it’s never hard, i dont know if you guys have the same butter as we do over here in Australia, we have soft spreadable butter so you can spread it straight out of the fridge 🙂
Post # 50
Definitely in the fridge…
Hubby’s dad leaves his out and it grosses me out…. I just think about all the bacteria growing on it!
Post # 51
I keep my “stock” in the fridge, but a small amount out in a container to have soft butter for toast or bread with dinner.
Post # 52
Fun question. Growing up, all of the butter was kept in the fridge except for one stick (we always bought them in packs of 4). That one stick was kept in a butter dish on the table for toast/everyday use.
I lived to tell about it.
When I was living abroad, I knew a few South Africans, and I was shocked to see that they wouldn’t refrigerate salsa/hot sauce/ketchup/other condiments that were open in their apartments. Everything was kept in their cupboards.
Also, it’s common in other countries to not refrigerate eggs. At the grocery store, you can find them in the center of the veggie section with potatoes/onions/whatever.
Of course, these people live to tell about it too.
Funny how culture can affect how one refrigerates things…
Post # 53
Wow, I leave butter out, but somehow leaving eggs out or not refrigerating ketchup once it’s been opened grosses me out. It must all be in what you’re used to!
Post # 54
Here too. Butter out, I’m still alive. We do the same thing with eggs. [Err, we would if we had any counter space.] But a fresh egg that’s never been in the fridge will keep quite a long time.
Post # 56
I keep it in. I’ll pull it out if I want it to soften up a bit before I use it.
Post # 57
hmm…I like the *idea* of “spreadable” butter, but I’ve found that in practice, the butter is still too hard to spread nicely on a soft piece of bread. And if you leave it out for even two minutes to soften, it starts to melt around the edges! argh!