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(The Takeout)   Because you forgot to put the eggs in first?   (thetakeout.com) divider line
    More: Interesting, Milk, Butter, Liquid, Solid, butter, case of butter, hot fat, fatty prison  
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780 clicks; posted to Food » on 10 Jun 2021 at 12:19 PM (5 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



29 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
5 days ago  
imgix.ranker.comView Full Size
 
5 days ago  
memezila.comView Full Size
 
5 days ago  
images5.memedroid.comView Full Size
 
5 days ago  
i.pinimg.comView Full Size
 
5 days ago  
Surrendering our dignity and ourselves to the convenience of microwaves was the beginning of the end for America.
 
5 days ago  
Simpsons Homer decides to teach سيمبسونز
Youtube 0a4g6x53VJY
 
5 days ago  
Seriously my fellow farkers.... if you use butter in the kitchen you NEED a butter bell.
They keep the butter from going bad and keep it at room temperature for easy spreading (like your moms).
Trust me now and thank me later.

Fark user imageView Full Size


Fark user imageView Full Size


/And they are cheap!
 
5 days ago  
I'm a seriously lazy farker and resort to the microwave all the time when I need to melt a saturated fat for some reason.

I mean, it's not that hard to figure out that hot butter melts additional butter, so I babysit the hell out of it until it's 80% melted or so. Stir it up with something, and you're done.
 
5 days ago  
No, no subby, use a coconut.
 
5 days ago  
Just wrap the butter in foil before microwaving. Then clean up any mess made with a mix of windex and bleach.

/holy crap, please don't actually do either
 
5 days ago  
Because you buy low quality butter with high water content. Land O' Lakes is going to explode. Full cream butter will soften fine in 12 seconds.
 
5 days ago  

kdawg7736: [memezila.com image 704x693]


i've got one of those, but for corn

Fark user imageView Full Size
 
5 days ago  
If you're an adult who doesn't know how to use a microwave by now, no article is going to help.
 
5 days ago  

SpectroBoy: Seriously my fellow farkers.... if you use butter in the kitchen you NEED a butter bell.


Not really. If you use butter in the kitchen, you're using it quickly enough to where 4 oz. (y'know, a stick) doesn't have time to turn rancid. Salted butter is just fine for 3-5 days in a covered butter dish at room temperature. Keep a pound of butter in the freezer, and refill your kitchen butter dish from that. Use what's in the dish before you pull out more from the freezer, and wash the dish every time, or every other time, you fill it, and you're fine.

IMHO, butter bells and similar water crocks are for folks who either keep too much butter available at room temperature, or don't use it frequently enough to avoid oxidation or spoilage. They're great at extending the room temp life of butter by days, but the hassle of dealing with it makes it less convenient, especially when I'm cooking, than a simple covered butter dish.
 
5 days ago  

FormlessOne: SpectroBoy: Seriously my fellow farkers.... if you use butter in the kitchen you NEED a butter bell.

Not really. If you use butter in the kitchen, you're using it quickly enough to where 4 oz. (y'know, a stick) doesn't have time to turn rancid. Salted butter is just fine for 3-5 days in a covered butter dish at room temperature. Keep a pound of butter in the freezer, and refill your kitchen butter dish from that. Use what's in the dish before you pull out more from the freezer, and wash the dish every time, or every other time, you fill it, and you're fine.

IMHO, butter bells and similar water crocks are for folks who either keep too much butter available at room temperature, or don't use it frequently enough to avoid oxidation or spoilage. They're great at extending the room temp life of butter by days, but the hassle of dealing with it makes it less convenient, especially when I'm cooking, than a simple covered butter dish.


We don't use it fast enough for a non-bell stick at room temperature.
I think that's why it works for us.

I love butter, but I use spray cooking oil when appropriate because I end up using less and thus fewer calories
 
5 days ago  

FormlessOne: SpectroBoy: Seriously my fellow farkers.... if you use butter in the kitchen you NEED a butter bell.

Not really. If you use butter in the kitchen, you're using it quickly enough to where 4 oz. (y'know, a stick) doesn't have time to turn rancid. Salted butter is just fine for 3-5 days in a covered butter dish at room temperature. Keep a pound of butter in the freezer, and refill your kitchen butter dish from that. Use what's in the dish before you pull out more from the freezer, and wash the dish every time, or every other time, you fill it, and you're fine.

IMHO, butter bells and similar water crocks are for folks who either keep too much butter available at room temperature, or don't use it frequently enough to avoid oxidation or spoilage. They're great at extending the room temp life of butter by days, but the hassle of dealing with it makes it less convenient, especially when I'm cooking, than a simple covered butter dish.


Around here, a stick of unsalted butter lasts at least a week+ in a covered butter dish without a problem.  OTOH, my S-I-L insisted on using a butter bell and it was the only time I've ever seen butter get moldy.
 
5 days ago  

FormlessOne: SpectroBoy: Seriously my fellow farkers.... if you use butter in the kitchen you NEED a butter bell.

Not really. If you use butter in the kitchen, you're using it quickly enough to where 4 oz. (y'know, a stick) doesn't have time to turn rancid. Salted butter is just fine for 3-5 days in a covered butter dish at room temperature. Keep a pound of butter in the freezer, and refill your kitchen butter dish from that. Use what's in the dish before you pull out more from the freezer, and wash the dish every time, or every other time, you fill it, and you're fine.

IMHO, butter bells and similar water crocks are for folks who either keep too much butter available at room temperature, or don't use it frequently enough to avoid oxidation or spoilage. They're great at extending the room temp life of butter by days, but the hassle of dealing with it makes it less convenient, especially when I'm cooking, than a simple covered butter dish.


I do fine with a simple covered dish.  We use unsalted, and only go through a stick every week or so, but have never noticed any oxidation in smell or flavor. I like the idea of the butter bell, but I have enough special gadgets to wash.  I don't want to have to explain every darn thing to visitors, either.
 
5 days ago  

Smelly Pirate Hooker: If you're an adult who doesn't know how to use a microwave by now, no article is going to help.


Actually when I'm at my folks I sometimes have to think about it.

I haven't had one since leaving home and I really do not know how effective all the setting are or what power it's putting out.

Constantly over estimate the damn thing and set the time lower than I could get away with, check, restart, do it again.

Give me a damn stove top or grill any day.
 
5 days ago  

SpectroBoy: Seriously my fellow farkers.... if you use butter in the kitchen you NEED a butter bell.
They keep the butter from going bad and keep it at room temperature for easy spreading (like your moms).
Trust me now and thank me later.

[Fark user image 850x616]

[Fark user image 850x478]

/And they are cheap!


I've had one of these for a year or so. As you say, they're cheap, and they work. I also wonder why this isn't more popular
Fark user imageView Full Size
 
5 days ago  

Conservative Evangelical Millennial Cyclist: Just wrap the butter in foil before microwaving. Then clean up any mess made with a mix of windex and bleach.

/holy crap, please don't actually do either


Bullshiate! You're trying to fool us with bad advice. Everyone knows you thaw butter in a mixture of A-1 Brake Fluid, Pool Shock and magnesium filings
 
5 days ago  

SpectroBoy: FormlessOne: SpectroBoy: Seriously my fellow farkers.... if you use butter in the kitchen you NEED a butter bell.

Not really. If you use butter in the kitchen, you're using it quickly enough to where 4 oz. (y'know, a stick) doesn't have time to turn rancid. Salted butter is just fine for 3-5 days in a covered butter dish at room temperature. Keep a pound of butter in the freezer, and refill your kitchen butter dish from that. Use what's in the dish before you pull out more from the freezer, and wash the dish every time, or every other time, you fill it, and you're fine.

IMHO, butter bells and similar water crocks are for folks who either keep too much butter available at room temperature, or don't use it frequently enough to avoid oxidation or spoilage. They're great at extending the room temp life of butter by days, but the hassle of dealing with it makes it less convenient, especially when I'm cooking, than a simple covered butter dish.

We don't use it fast enough for a non-bell stick at room temperature.
I think that's why it works for us.

I love butter, but I use spray cooking oil when appropriate because I end up using less and thus fewer calories


I have a friend who swears by using a butter bell, but he's in the same boat you are, I think - he loves his, though.
 
5 days ago  
Why does butter explode in the microwave?

It doesn't. Of course, maybe that is because I don't nuke 2T of butter for 1 minute and walk away.
20 seconds, then 10 second intervals until appropriate. If I'm in the kitchen doing something, it isn't an issue to deal with.


petec: kdawg7736: [memezila.com image 704x693]

i've got one of those, but for corn

[Fark user image 510x526]


Now THAT I like!
Thank you.
 
4 days ago  
Couple months ago I learned that when butter factories start burning, they REALLY burn

https://twitter.com/i/status/13846180​5​0716983297
 
4 days ago  

petec: kdawg7736: [memezila.com image 704x693]

i've got one of those, but for corn

[Fark user image 510x526]


hey I just found a new version

https://twitter.com/Sundae_Gurl/statu​s​/1403129726441562115
 
4 days ago  

phaseolus: Couple months ago I learned that when butter factories start burning, they REALLY burn

https://twitter.com/i/status/138461805​0716983297


See also:  https://en.m.wikipedia.org/wiki/Mont​_B​lanc_tunnel_fire

I know, it was margarine, but the same idea holds.
 
4 days ago  

phaseolus: Couple months ago I learned that when butter factories start burning, they REALLY burn

https://twitter.com/i/status/138461805​0716983297


Time to call in Axeofjudgment to fix the HVAC. Why does it seem like the next scare panic will be those little foiled up pats of butter?
 
4 days ago  

petec: kdawg7736: [memezila.com image 704x693]

i've got one of those, but for corn

[Fark user image 510x526]



Alton Brown frowns on your single-use kitchen gadget.

/never have any problem keeping butter sticks in the fridge and nuking it (incrementally) when needed.
//spread butter comes in a tub and mixed with canola oil to spread at colder temps.
 
4 days ago  

anuran: SpectroBoy: Seriously my fellow farkers.... if you use butter in the kitchen you NEED a butter bell.
They keep the butter from going bad and keep it at room temperature for easy spreading (like your moms).
Trust me now and thank me later.

[Fark user image 850x616]

[Fark user image 850x478]

/And they are cheap!

I've had one of these for a year or so. As you say, they're cheap, and they work. I also wonder why this isn't more popular
[Fark user image 562x476]


Fark user imageView Full Size


Fark user imageView Full Size
 
4 days ago  

baxterdog: phaseolus: Couple months ago I learned that when butter factories start burning, they REALLY burn

https://twitter.com/i/status/138461805​0716983297

Time to call in Axeofjudgment to fix the HVAC. Why does it seem like the next scare panic will be those little foiled up pats of butter?


Please no.

I deal with enough shiatshows as it is.
 
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