Butter dispensing machine and butter application strategies - GIF

Butter dispensing machine. Not sure what to think about this. Like all decent people, I don't like hard butter - it's destructive and annoying. I also don't like it when buffet food gets picked over by hundreds of people. And I guess there is probably a legitimate public health concern there. But, wow, this is what we've come to as a civilization?

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Admittedly, I've been down this buttery road before. In fact I even backed the Kickstarter for a ButterUp butter grating knife (it actually works pretty well, but only if the butter is hard). Also, you can just apply hard butter by grating it like cheese. Butter gratings also melt more readily than the ButterUp's cylinder-like butter pieces, probably because a grated piece has a higher surface area to volume ratio than a cylindrical piece.

https://s3-us-west-1.amazonaws.com/h...r_butterup.gif

Next step is to try a butter keeper; one of these guys below. Anyone try these? You fill the bottom of the outer cup with water, and then you keep it on the countertop. I guess the water seals the butter somehow? I wonder how often we'll have to change the water, or if this will this result in (gross!) "wet butter"?

https://s3-us-west-1.amazonaws.com/h...ter_keeper.jpg

More: https://www.butterspender.de/en/

I used to see bowls of butter slices kept fresh and hard in ice water at buffets.
the butter grating knife seems like a great idea My wife prefers margarine over real butter but I like the home churned butter I trade a neighbor eggs for. I don't know but there is something about a food product that is only 1 molecule away from being plastic that makes the edible quality questionable to me.
The butter dispenser would most likely be found in many motels that have the complimentary breakfasts right beside the automatic Belgian Waffle maker

Don't you guys have "Spreadable Butter", wouldn't have anything else in my house. Spreadable straight from the fridge.
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Originally Posted by Moby Duck

Don't you guys have "Spreadable Butter", wouldn't have anything else in my house. Spreadable straight from the fridge.
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OR just allow natural butter to soften over night and blend in an equal amount of light canola oil or if you prefer use light olive oil. Though some may not find the olive oil as palatable add a little sea salt if you like salted butter then you have your very own spreadable butter right out of the fridge.
As a kid we had a Guernsey milk cow who's cream was so heavy it yielded a nice dark yellow butter No yellow #5 food coloring required. I've Been making butter like this for years

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. :p

The machine needs a dosage level...I put that much on a cracker :p, 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.

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Originally Posted by PJs

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. :p

The machine needs a dosage level...I put that much on a cracker :p, 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.

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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.

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On another note, results with the butter keeper have been positive thus far.

that's more like it

too much butter for this lad but a great tool.

That one is a Yahtzee for me too...Add anything or not...and the bread could also be used to butter the corn on the cob! An Old tradition in our family at least 5 generations.