Food oddities

[anomander]

@Twoin18

@1214mom

Cold butter is so hard to deal with.

I’ve always found the American habit of keeping butter in the fridge very odd. A butter dish on the countertop seems much more sensible if you know you’ll use it within a few days.

I actually love the mouthfeel of a chunk of cold butter on bread as it melts in your mouth. Similar to ice cream I suppose, where the texture is as important as the flavor, and only very high quality butter makes it worthwhile. I love to take brioche buns or croissants, cold euro-style high-butterfat cultured butter, and put a small chunk at a time for each bite. Yum!