Ok, ok.....got to admit that Denny's judgment was right on about this impulse purchase a few weeks back when we walked the streets of the touristy waterfront town of LaConner, Washington. Lured into a kitchen shop we browsed through the gadgets and specialty olive oils complete with tasting bar. Nice. Nice.
Then we saw this and he (way, way more than me) was intrigued. "We need one of these.", he advised to a less than enthusiastic me.
This little treasure is all that and more. I admit it, my dear (by the way, he specifically requested that I admit to great skepticism with regard to this purchase), this little crock of a butter pot is the bomb.
I had no idea that for decades I've been eating less than optimal tasting butter. Don't groan but I've been keeping a stick of butter outside of the refrigerator in a silver plated covered butter dish (a wedding gift from waaaay back) and using the butter on everything from corn on the cob to my morning toast. Perfect spreadable temperature. Little did I know but it's been grossing the man out from the beginning of time. If he complained, his words never registered. I have noticed however, that he never uses said slimy butter in the the silver butter dish. Hmmmmm.
Did I know that butter left out oxidizes and turns a different color? No, hadn't noticed. Did I know that butter left out starts tasting different (and according to my husband, rather gross). No, I hadn't noticed. What I did know was that restaurant butter always tastes wonderful. I just figured that my brand at home was inferior grade because it never tasted as bomb.
I've now received an education in what happens to butter "left out", something most people likely have known forever. But with this little pot that holds a stick of softened butter perfectly, restaurant quality butter at room temperature at home is now mine to enjoy. "O frabjous day, Callooh, Callay!"
This century's old technique of keeping butter fresh is quite simple; an airtight seal based on water in the bottom of the crock with the butter placed in place upside down. Say what? Take note....
Where can you get these little butter crocks? Probably any kitchen store (like we did) but the greatest selection of styles can be found at the original and official Butter Bell Crock site. Want one Ms. Laura?
Anyone want my silver plated covered butter dish which by now qualifies as "near antique"?
What do you spread on your bread? Real butter, margarine, alternative butter-like spreads, or nothing?