what do you butter

[Genny]

I like to generously butter saltines and drop them on my tomato soup. Also, warm extra sour dough bread... to die for!

Butter in the crock on the counter...naturally!

[Taboni]

Graham crackers. Especially the cinnamon ones. Oh and butter is kept on the counter. My grandmother always kept her butter on the counter and now I do as well. I have never ever had a stick of butter go rancid on me.

[nyokie6]

Everything bagel and butter(lots of it)

Stick pretzels, swirl in mound of butter, sometimes garlic butter

and, do the same with thin crunchy breadsticks.

(my cholesterol is rising just reading this thread)

[Rebecca263]

My kiddle will not eat her artichoke without butter. She prefers the butter softened and unsalted, and then she drags the leaves in the butter, then very lightly touches the bottom of the leaf to her little pile of kosher salt. She then saves her cut up artichoke bottoms until the end of the feast. She pushes them into the butter bowl and spoons the entire gloppy product into her greedy little mouth. I'm assured at least 2 perfect days of kiddle cheer when there are artichokes and butter on the shopping list!

Now, my personal favorite thing is when someone makes Cuban toast for me and butters it well. Of course, if you add fresh roasted beets, a pickle and caviar to the plate, it REALLY becomes perfect. I also have a favorite quickie food, toasted and then well buttered Cuban bread rounds with tomato slices, capers and finely sliced onion. Yum.

[scordelia]

My grandmother always kept her butter on the counter and now I do as well. I have never ever had a stick of butter go rancid on me.

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I keep mine on the counter too. We use it too fast for it to go rancid, but when my son was in kindergarten, he had a class excercise where all the kids wrote out a recipe for how they thought you cooked a turkey (it was Thanksgiving) and my son started with, "You take out a stick of butter and leave it on the counter."

[Paris M]

I love hard-boiled eggs, split in half and with a small dollop of butter on the yolk.

←

Definitely. There's nothing quite like butter on eggs, and then I'll add a side of homemade applesauce for an excellent autumn breakfast.

[little ms foodie]

On friday night we slathered Plugra butter onto roast chicken with dijon mustard.....Thomas Keller's suggestion in Bouchon. Brilliant man!!!

[pam claughton]

The best lobster rolls, or clam, or scallop rolls, are when they are tucked into a soft hot dog roll that has first been lavishly buttered on the sides and then grilled. It's especially delicious with the lobster roll because you have the contrast between the sweet, cold lobster salad, and the hot, buttery bun. Mmmm

Also, sometimes I butter my pasta before adding the red sauce. It adds an extra layer of flavor.

[highchef]

The best lobster rolls, or clam, or scallop rolls, are when they are tucked into a soft hot dog roll that has first been lavishly buttered on the sides and then grilled. It's especially delicious with the lobster roll because you have the contrast between the sweet, cold lobster salad, and the hot, buttery bun. Mmmm

Also, sometimes I butter my pasta before adding the red sauce. It adds an extra layer of flavor.

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I have never had a lobster roll. Do you know how to make the salad? I can get lobster tails here. If I like (and I truly think I will) that, I'd like to try the same thing with crawfish tails. Same taste, almost. Maybe spicier. I'd like to try it though.

[pam claughton]

The best lobster rolls, or clam, or scallop rolls, are when they are tucked into a soft hot dog roll that has first been lavishly buttered on the sides and then grilled. It's especially delicious with the lobster roll because you have the contrast between the sweet, cold lobster salad, and the hot, buttery bun. Mmmm

Also, sometimes I butter my pasta before adding the red sauce. It adds an extra layer of flavor.

←

I have never had a lobster roll. Do you know how to make the salad? I can get lobster tails here. If I like (and I truly think I will) that, I'd like to try the same thing with crawfish tails. Same taste, almost. Maybe spicier. I'd like to try it though.

←

It's super simple. A pure lobster roll is just fresh lobster meat, tail, knuckle, whatever you have, chopped into nice big chunks, and just barely coated with a little good mayo. Some people add a little finely chopped celery, but that's it. I like to squeeze a little lemon over it, and salt and pepper. Some places even serve the mayo on the side, so you can make it to your taste.

If you make it with crawfish, I bet it would be delicious if you sprinkle a little cajun seasoning on the mayo.

:) Pam

Edited April 24, 2005 by pam claughton (log)

[WHS]

We made Montpelier butter a few nights ago--slathered on a USDA prime strip steak and a baked potato...omigod.

[thomasrodgers]

Surely melted butter on asaragus

...or sage fried in butter before pouring over pumpkin cappelacci.

What about brandy butter? (spoilt, I know, by Christmas pudding)

What's all this about 'cultured butter' - surely not butter snobbery (snubbery?)

[Jean Blanchard]

slathered on a graham cracker with a glass of cold milk. Dot some on a sectioned grapefruit half with a little brown sugar and put under the broiler.

jb

[highchef]

The best lobster rolls, or clam, or scallop rolls, are when they are tucked into a soft hot dog roll that has first been lavishly buttered on the sides and then grilled. It's especially delicious with the lobster roll because you have the contrast between the sweet, cold lobster salad, and the hot, buttery bun. Mmmm

Also, sometimes I butter my pasta before adding the red sauce. It adds an extra layer of flavor.

←

I have never had a lobster roll. Do you know how to make the salad? I can get lobster tails here. If I like (and I truly think I will) that, I'd like to try the same thing with crawfish tails. Same taste, almost. Maybe spicier. I'd like to try it though.

←

It's super simple. A pure lobster roll is just fresh lobster meat, tail, knuckle, whatever you have, chopped into nice big chunks, and just barely coated with a little good mayo. Some people add a little finely chopped celery, but that's it. I like to squeeze a little lemon over it, and salt and pepper. Some places even serve the mayo on the side, so you can make it to your taste.

If you make it with crawfish, I bet it would be delicious if you sprinkle a little cajun seasoning on the mayo.

:) Pam

←

Thanks! I'll give it a try.

[ErinM]

Fresh out of the oven bread - any kind

Blueberry muffins

Cinnamon rolls

I also like flavored butter...honey butter and cinnamon butter are my favorites.

Mashed potatoes

Banana bread

I, too, would like to know what cultured butter is!