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(MSN)   With everyone at home, people are buying more butter than ever to cook with. Yeah. To cook with   (msn.com) divider line
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763 clicks; posted to Food » and Business » on 30 Oct 2020 at 10:45 PM (4 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2020-10-30 7:28:12 PM  
Last Tango in Bumfark, Oklahoma?
 
2020-10-30 7:37:37 PM  
Butter is one of those items at my wholesale club store where the price is always in flux.

It can cost anywhere from $7.99 for 4 lbs. to $14.99 for 4 lbs.

On October 3rd it was at the $7.99 price, so I grabbed 2 pkgs. It freezes great and I end up saving in the long run for when it inevitably goes back to $14.99 pkg.
 
2020-10-30 10:53:05 PM  
Mrs Johnson regularly uses 1lb of butter per week on toast and for cooking.
There are just the 2 of us.
 
2020-10-30 10:53:54 PM  
Its mind boggling to me that so much is being bought that it has not only offset the loss of what restaurants and some bakeries would have bought, but exceeded the total sales.

I haven't bought any. :(
 
2020-10-30 10:54:35 PM  
Either cooking with butter or actually eating sticks of butter covered in sugar also known as shame sticks? Shame stick reference from the show According to Jim (Jim Belushi). Where Andy admitted to eating sticks of butter rolled in sugar and calling them shame sticks.
 
2020-10-30 10:55:44 PM  
Hey, I don't need to know what what Paula Deen does in her own time. EVER.
 
2020-10-30 10:57:47 PM  
Oy. Meshuginah. You mean " buttah". Schmendrake.
 
2020-10-30 11:00:30 PM  

suebhoney: It freezes great


That it does, and it'll occasionally get to $2/pound even at our pedestrian Kroger.  (No wholesale stores within reasonable distance).

What doesn't change price or ever seem to run out?  Good old lard.
 
2020-10-30 11:01:46 PM  

lindalouwho: Its mind boggling to me that so much is being bought that it has not only offset the loss of what restaurants and some bakeries would have bought, but exceeded the total sales.

I haven't bought any. :(


Consumers tend to only buy microfixed butter that is in quarters.  Most butter in resturants is by pounds or in the single serve foil cups.

more about people cooking at home and not going out at sit down resturants
 
2020-10-30 11:21:39 PM  

TommyDeuce: Last Tango in Bumfark, Oklahoma?


You can't spell "butter" without "butt".
 
2020-10-30 11:24:06 PM  
Fark user imageView Full Size
 
2020-10-30 11:26:14 PM  

doctorguilty: Hey, I don't need to know what what Paula Deen does in her own time. EVER.


i.imgur.comView Full Size


But you will. We all will.
 
2020-10-30 11:27:06 PM  

kkinnison: lindalouwho: Its mind boggling to me that so much is being bought that it has not only offset the loss of what restaurants and some bakeries would have bought, but exceeded the total sales.

I haven't bought any. :(

Consumers tend to only buy microfixed butter that is in quarters.  Most butter in resturants is by pounds or in the single serve foil cups.

more about people cooking at home and not going out at sit down resturants


But the company also usually sells 15-20% of their butter to restaurants, that's the point. They've actually increased their sales by over 20%, without restaurants.
 
2020-10-30 11:39:48 PM  

Johnson: Mrs Johnson regularly uses 1lb of butter per week on toast and for cooking.
There are just the 2 of us.


Fark user imageView Full Size
 
2020-10-30 11:51:57 PM  

kkinnison: lindalouwho: Its mind boggling to me that so much is being bought that it has not only offset the loss of what restaurants and some bakeries would have bought, but exceeded the total sales.

I haven't bought any. :(

Consumers tend to only buy microfixed butter that is in quarters.  Most butter in resturants is by pounds or in the single serve foil cups.

more about people cooking at home and not going out at sit down resturants


Hey waittaminute how do you know about microfix machines?

Me, I'm an employee of pretty much the only U.S. company that sells butter churns and butter packaging equipment, so I run into microfixes occasionally at customers' plants. Chances are we've got an old one in the warehouse somewhere, but we probably prefer to sell our own reworkers.
 
2020-10-30 11:54:06 PM  

phaseolus: Me, I'm an employee of pretty much the only U.S. company that sells butter churns and butter packaging equipment


...and damn we've been extremely busy this year. I will have been on the road about 120 nights this year once these projects are done.
 
2020-10-30 11:58:44 PM  
...and, oh yeah, Kerrygold is overrated
 
2020-10-31 12:01:59 AM  

suebhoney: Butter is one of those items at my wholesale club store where the price is always in flux.

It can cost anywhere from $7.99 for 4 lbs. to $14.99 for 4 lbs.

On October 3rd it was at the $7.99 price, so I grabbed 2 pkgs. It freezes great and I end up saving in the long run for when it inevitably goes back to $14.99 pkg.


Must be nice. It's $4 for a LB at my grocey store.
 
2020-10-31 12:02:52 AM  

Autoerotic Defenestration: Johnson: Mrs Johnson regularly uses 1lb of butter per week on toast and for cooking.
There are just the 2 of us.

[Fark user image 620x463]


No, it isn't.

1/7th of a pound of butter is 2.28 ounces.  which comes out to 466 calories.  A big Mac is supposedly 563 calories.
 
2020-10-31 12:12:03 AM  

TheSubjunctive: suebhoney: It freezes great

That it does, and it'll occasionally get to $2/pound even at our pedestrian Kroger.  (No wholesale stores within reasonable distance).

What doesn't change price or ever seem to run out?  Good old lard.


that word always brings back memories of a glorious olden time of the intarwebs. ah, manteca.
http://cardhouse.com/travel/az/foodci​t​y4.htm (make sure to check out the first 3 pages of the article as well!)

Fark user imageView Full Size
 
2020-10-31 12:14:28 AM  
oblig.?

Basil Gives Manuel a Language Lesson | Fawlty Towers | BBC Comedy Greats
Youtube H-oH-TELcLE
 
2020-10-31 12:42:58 AM  
PS.ARCHIVE | Melati Suryodarmo's Butter Dance
Youtube 3dXffxrfFhY
 
2020-10-31 12:51:20 AM  

phaseolus: phaseolus: Me, I'm an employee of pretty much the only U.S. company that sells butter churns and butter packaging equipment

...and damn we've been extremely busy this year. I will have been on the road about 120 nights this year once these projects are done.


Ivarson ?
 
2020-10-31 1:00:46 AM  
I love a good terragon compound butter on a steak. I also cut frozen chunks of butter into my hamburger meat before it's cooked.
 
2020-10-31 2:05:36 AM  
With everyone at home, people are buying more butter than ever to cook with. Yeah. To cook with buttery males

/try new Paula Deen's Buttery Males
//in the freezer section of your favorite supermarket
 
2020-10-31 2:09:30 AM  
Fark user imageView Full Size
 
2020-10-31 2:11:02 AM  
Brando'd in the boobies.
 
2020-10-31 2:54:08 AM  
Well, do people expect to sodomize bagels dry?

/Not obscure
 
2020-10-31 3:13:20 AM  
I'm late to the party, but I recently got a box of Kerrygold butter from Costco.

I don't know what I ever waited for. This stuff is terrific.
 
2020-10-31 3:38:50 AM  
Well, good butter isn't sold at the bulk club. Good butter has maintained a consistent price, but it's a step above commodity.
 
2020-10-31 5:36:43 AM  
When I was a kid we lived on a farm in Iowa. Our next-door neighbors were those types of resourceful people they could do everything themselves. They made their own butter. When you've had real butter like that, everything in the grocery store today taste like big buckets of lard. They had the best eggs too. Maybe I'm just being nostalgic, but I remember eating very well as a kid when we lived out in the country.
 
2020-10-31 6:04:05 AM  
His deity is gaining followers.

Fark user imageView Full Size
 
2020-10-31 8:57:48 AM  

MadHatter500: Autoerotic Defenestration: Johnson: Mrs Johnson regularly uses 1lb of butter per week on toast and for cooking.
There are just the 2 of us.

[Fark user image 620x463]

No, it isn't.

1/7th of a pound of butter is 2.28 ounces.  which comes out to 466 calories.  A big Mac is supposedly 563 calories.


Fark user imageView Full Size
 
2020-10-31 10:30:11 AM  

HairBolus: phaseolus: phaseolus: Me, I'm an employee of pretty much the only U.S. company that sells butter churns and butter packaging equipment

...and damn we've been extremely busy this year. I will have been on the road about 120 nights this year once these projects are done.

Ivarson ?


Yes. You know us?
 
2020-10-31 11:53:55 AM  

lindalouwho: kkinnison: lindalouwho: Its mind boggling to me that so much is being bought that it has not only offset the loss of what restaurants and some bakeries would have bought, but exceeded the total sales.

I haven't bought any. :(

Consumers tend to only buy microfixed butter that is in quarters.  Most butter in resturants is by pounds or in the single serve foil cups.

more about people cooking at home and not going out at sit down resturants

But the company also usually sells 15-20% of their butter to restaurants, that's the point. They've actually increased their sales by over 20%, without restaurants.


Butter is not cheap and not as easy to store as other fats; I'm sure restaurants will almost always use a substitute when possible, so it doesn't surprise me households picking up the slack use more butter.
 
2020-10-31 12:49:29 PM  

Autoerotic Defenestration: MadHatter500: Autoerotic Defenestration: Johnson: Mrs Johnson regularly uses 1lb of butter per week on toast and for cooking.
There are just the 2 of us.

[Fark user image 620x463]

No, it isn't.

1/7th of a pound of butter is 2.28 ounces.  which comes out to 466 calories.  A big Mac is supposedly 563 calories.

[Fark user image image 505x500]


You're probably burning a big mac's worth of calories while frantically making memes to appear "right" while judging people in a fark thread.

/also there are two of them, so it's 1/14 of a pound per person per day
//post your caloric intake to show us all what a calorie badass you are
///I sound fat
 
2020-10-31 1:04:34 PM  

knight_on_the_rail: You're probably burning a big mac's worth of calories while frantically making memes


Fark user image
 
2020-10-31 1:26:01 PM  

bigbadideasinaction: Butter is not cheap and not as easy to store as other fats; I'm sure restaurants will almost always use a substitute when possible, so it doesn't surprise me households picking up the slack use more butter.


I don't understand what you mean by not easy to store. Freezer works for bulk. I leave salted in a butter dish on the counter, refrigerate unsalted.

What do they substitute with?
 
2020-10-31 1:42:55 PM  

tintar: TheSubjunctive: suebhoney: It freezes great

That it does, and it'll occasionally get to $2/pound even at our pedestrian Kroger.  (No wholesale stores within reasonable distance).

What doesn't change price or ever seem to run out?  Good old lard.

that word always brings back memories of a glorious olden time of the intarwebs. ah, manteca.
http://cardhouse.com/travel/az/foodcit​y4.htm (make sure to check out the first 3 pages of the article as well!)

[Fark user image image 338x450]


I'd be happy to give it a shot if I could find any that isn't hydrogenated. Big fans of schmaltz, duck and bacon fats too.

Overall though the best was probably tallow. I mesquite smoked a chile rubbed rib roast once and saved the fat, which I later used to roast some potatoes. Best spuds I ever made. Easily.
 
2020-10-31 1:44:46 PM  

Autoerotic Defenestration: knight_on_the_rail: You're probably burning a big mac's worth of calories while frantically making memes

[Fark user image image 375x49]


Ima borrow this kthx.
 
2020-10-31 2:38:25 PM  

NINEv2: I'd be happy to give it a shot if I could find any that isn't hydrogenated. Big fans of schmaltz, duck and bacon fats too.

Overall though the best was probably tallow. I mesquite smoked a chile rubbed rib roast once and saved the fat, which I later used to roast some potatoes. Best spuds I ever made. Easily.


tbh we don't buy it, I was only being nostalgic about cardhouse, I absolutely love that particular photo. but yeah when I cook for the wife, I definitely do take advantage of any drippings to use subsequently on potatoes and such. actually, hee hee hee, I am now tempted to buy some lard (this seems like a very weird idea for a vegetarian and yet it amuses me greatly!) - then next time I made her a breakfast or lunch she would not know what hit her! she never ventures into that one fridge drawer full of my weird SK bean/chili pastes, so that would be the perfect place to stash it.

also I am still so very, very jealous of suebhoney getting butter at $7.99/4lb! :P :P :P god, I'd almost buy a new separate chest freezer purely for that. (I mean, it would devolve into other things, obvs.)

my biggest dairy-triumph-brag of 2019 was shoprite-brand whole-milk mozzarella $1.99/16oz - I only bought 5 or 10 because freezer space, and holy-fark do I regret not getting more.
 
2020-10-31 2:58:33 PM  

Autoerotic Defenestration: knight_on_the_rail: You're probably burning a big mac's worth of calories while frantically making memes

[Fark user image 375x49]


...and now we all know what AD does with butter.
 
2020-10-31 3:33:14 PM  

phaseolus: kkinnison: lindalouwho: Its mind boggling to me that so much is being bought that it has not only offset the loss of what restaurants and some bakeries would have bought, but exceeded the total sales.

I haven't bought any. :(

Consumers tend to only buy microfixed butter that is in quarters.  Most butter in resturants is by pounds or in the single serve foil cups.

more about people cooking at home and not going out at sit down resturants

Hey waittaminute how do you know about microfix machines?

Me, I'm an employee of pretty much the only U.S. company that sells butter churns and butter packaging equipment, so I run into microfixes occasionally at customers' plants. Chances are we've got an old one in the warehouse somewhere, but we probably prefer to sell our own reworkers.


Can you explain why one of the big producers in OR seems to have switched from Western "stubby" to Eastern "Elgin" style sticks??  What's up with that?
 
2020-10-31 3:34:51 PM  

bigbadideasinaction: lindalouwho: kkinnison: lindalouwho: Its mind boggling to me that so much is being bought that it has not only offset the loss of what restaurants and some bakeries would have bought, but exceeded the total sales.

I haven't bought any. :(

Consumers tend to only buy microfixed butter that is in quarters.  Most butter in resturants is by pounds or in the single serve foil cups.

more about people cooking at home and not going out at sit down resturants

But the company also usually sells 15-20% of their butter to restaurants, that's the point. They've actually increased their sales by over 20%, without restaurants.

Butter is not cheap and not as easy to store as other fats; I'm sure restaurants will almost always use a substitute when possible, so it doesn't surprise me households picking up the slack use more butter.


I was a chef. I never worked anywhere that didn't use butter.

The facts of restaurant use and how home use has eclipsed it is right in tfa. They're talking about only butter.
 
2020-10-31 3:40:19 PM  

flemardo: [iFrame https://www.youtube.com/embed/3dXffxrf​FhY?autoplay=1&widget_referrer=https%3​A%2F%2Fwww.fark.com&start=1&enablejsap​i=1&origin=https%3A%2F%2Fwww.fark.com&​widgetid=1]


came for the butter dance
 
2020-10-31 3:53:27 PM  

Gough: Can you explain why one of the big producers in OR seems to have switched from Western "stubby" to Eastern "Elgin" style sticks??  What's up with that?


I don't know the definitive answer to that but my guess is it's customer-driven if they're making butter for club stores or private labels. If it's who I think it is, I know they make lots of Kirkland-brand butter in Elgin sticks, but I've only been to one of their Idaho plants.
 
2020-10-31 3:58:12 PM  

SafetyThird: bigbadideasinaction: Butter is not cheap and not as easy to store as other fats; I'm sure restaurants will almost always use a substitute when possible, so it doesn't surprise me households picking up the slack use more butter.

I don't understand what you mean by not easy to store. Freezer works for bulk. I leave salted in a butter dish on the counter, refrigerate unsalted.

What do they substitute with?


So I popped to the web... And apparently 3 months fridge, 1 year frozen.

I'm pretty sure I've gone over a year fridge without any problems and possibly 5 years in a freezer.

I guess I should organize for an age rotation at least.
 
2020-10-31 4:36:50 PM  
In their defense, they only used the best butter, but it's possible that some bread crumbs might have gotten in as well.
 
2020-10-31 4:55:15 PM  

phaseolus: Gough: Can you explain why one of the big producers in OR seems to have switched from Western "stubby" to Eastern "Elgin" style sticks??  What's up with that?

I don't know the definitive answer to that but my guess is it's customer-driven if they're making butter for club stores or private labels. If it's who I think it is, I know they make lots of Kirkland-brand butter in Elgin sticks, but I've only been to one of their Idaho plants.


I was talking about Tillamook.  Even the butter sold under their own brand seems to have switched, at least around here.
 
2020-10-31 5:31:10 PM  
Yeah, that's what you use butter for, moronmitter.
 
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