Quote Originally Posted by PJs View Post
I like the butter grater idea too. We, I mean somebody got duped a while back for a "Special Butter Knife" that transmitted hand heat to the blade....actually works but have to hold it for a minute or two...too long for me but it does work. Paring knife works for me.

The machine needs a dosage level...I put that much on a cracker , twice that for one side of a grandma biscuit. Generally don't like my butter too soft either, and if I Never eat "I can't believe it's Butter" ever again it will be too soon for me...my mom was hooked on that stuff.
Yeah. I'm not really into this machine & that serve would be four times my liking whereas my mate, like you, puts it on rather thick like his vegemite. yuck for me.

My wife will only have spreadable butter where I think it will be like that sliced cheese, released years ago, targeted at mums for kids sandwiches. Just how much manipulation goes into such products & how much of the molicules & the product remain intact/natural?

For 4 decades I ate the disgusting alternative which in 1970 was not popular but the national skin institute placed me on it for healthier skin: they also cooked me with ultraviolet light so much so, I would return from my lunch break lokking the colour of a cooked lobster or mudcrab. Healthier skin?

Every now & then my doc says "We will have to monitor that section/spot of your face. Looks cancerous" "yeap, I'll try Radium Weed first" and no surgery to my face yet, touch wood er radium weed. Most/all Euphorbia plants have very poisonous sap but this is not ingested but gently dabbed on the spot in question so "don't try this at home".

For myself, I have to keep good ol' one pound butter slab in fridge & slice off a bit with a blunt knife & wait a bit, or use a hot knife for immediate use. On toast I use extra virgin olive oil.