On Fri, 25 Feb 2022 04:55:23 -0800 (PST), ogden <eldaifo@gmail.com>
wrote:

>On Friday, 18 February 2022 at 08:44:08 UTC, Eddie wrote:
>> https://www.theguardian.com/lifeandstyle/2022/feb/18/you-be-the-judge-should-my-husband-keep-his-motorbike-in-the-house
>>
>> Why is there no voting option for 'the bikes should be inside and the
>> paperweight collection should be in the bin'?
>
>I was of the view that the bloke was being the bellend last week, but didn't really have strong feelings about it.
>
>This week's though, about the butter? Finally, a hill I'm prepared to die on.

Too right.

Unsalted butter in particular would last about a day at room
temperature before showing visual signs of surface oxydation - i.e.
it's gone all yellow - and will taste off as well. If left exposed in
a fridge it will be a few days more, but ideally should only ever be
kept in a sealed container.

My wife eats salted butter, which I can't stand, and sometimes leaves
it out (but sealed) for a few hours but with unsalted that will
already be too long.
--
Ace
http://www.chaletbeauroc.com/

Ace <Ace@ch.com> wrote in
news:crlh1h95bca8jd7rm9rdgpkh79f5j7cq56@4ax.com:

> On Fri, 25 Feb 2022 04:55:23 -0800 (PST), ogden <eldaifo@gmail.com>
> wrote:
>
>>On Friday, 18 February 2022 at 08:44:08 UTC, Eddie wrote:
>>> https://www.theguardian.com/lifeandstyle/2022/feb/18/you-be-the-judge
>>> -should-my-husband-keep-his-motorbike-in-the-house
>>>
>>> Why is there no voting option for 'the bikes should be inside and
>>> the paperweight collection should be in the bin'?
>>
>>I was of the view that the bloke was being the bellend last week, but
>>didn't really have strong feelings about it.
>>
>>This week's though, about the butter? Finally, a hill I'm prepared to
>>die on.
>
> Too right.
>
> Unsalted butter in particular would last about a day at room
> temperature before showing visual signs of surface oxydation - i.e.
> it's gone all yellow - and will taste off as well. If left exposed in
> a fridge it will be a few days more, but ideally should only ever be
> kept in a sealed container.
>
> My wife eats salted butter, which I can't stand, and sometimes leaves
> it out (but sealed) for a few hours but with unsalted that will
> already be too long.

cold butter, sliced like cheese and added to a hot crumpet is a thing of
joy if eaten before the butter fully melts. That hot-cold thing.

On Fri, 25 Feb 2022 14:09:05 -0000 (UTC), wessie
<willnotwork@tesco.net> wrote:

>cold butter, sliced like cheese and added to a hot crumpet is a thing of
>joy if eaten before the butter fully melts. That hot-cold thing.

Quite right, although I eat it like that on nice fresh bread as well -
it's a texture thing as well.

--
Ace
http://www.chaletbeauroc.com/

On Fri, 25 Feb 2022 12:03:19 +0000, Sqirrel99
<secret.sqirrel99@gmail.com> wrote:

>"How do you know when a drummer is at your door?
>He knocks three times then comes in late."
>- Stolen from Mark Kermode.

My version of this is
Q How do you know there's a drummer at the door
A The knocking gets faster

....but I prefer
Q How do you know there's a singer at your front door
A You open it but he still doesn't know when to come in
--
Champ
neal at champ dot org dot uk

I don't know, but I been told
You never slow down, you never grow old

On Fri, 25 Feb 2022 04:55:23 -0800 (PST), ogden <eldaifo@gmail.com>
wrote:

>On Friday, 18 February 2022 at 08:44:08 UTC, Eddie wrote:
>> https://www.theguardian.com/lifeandstyle/2022/feb/18/you-be-the-judge-should-my-husband-keep-his-motorbike-in-the-house
>>
>> Why is there no voting option for 'the bikes should be inside and the
>> paperweight collection should be in the bin'?

>I was of the view that the bloke was being the bellend last week, but didn't really have strong feelings about it.
>
>This week's though, about the butter? Finally, a hill I'm prepared to die on.

I used to keep modern chemical margarine or similar 'spread'

But now I use butter, which lives in a butter dish, on the kitchen
counter.

I'm with Stewart
--
Champ
neal at champ dot org dot uk

I don't know, but I been told
You never slow down, you never grow old

Champ wrote:
> ogden <eld...@gmail.com>
> >I was of the view that the bloke was being the bellend last week, but didn't really have strong feelings about it.
> >
> >This week's though, about the butter? Finally, a hill I'm prepared to die on.
>
> I used to keep modern chemical margarine or similar 'spread'
>
> But now I use butter, which lives in a butter dish, on the kitchen
> counter.
>
> I'm with Stewart

As am I, though I do move it to the fridge at the height of summer if it's getting a bit too warm. The rest of the time the butter dish is in a cupboard, because life's too short to fuck about with rock-hard butter.

While I'm at it, unsalted butter is nothing more than a baking ingredient.

On Friday, February 25, 2022 at 2:45:10 PM UTC, ogden wrote:
> Champ wrote:
> > ogden <eld...@gmail.com>
> > >I was of the view that the bloke was being the bellend last week, but didn't really have strong feelings about it.
> > >
> > >This week's though, about the butter? Finally, a hill I'm prepared to die on.
> >
> > I used to keep modern chemical margarine or similar 'spread'
> >
> > But now I use butter, which lives in a butter dish, on the kitchen
> > counter.
> >
> > I'm with Stewart
> As am I, though I do move it to the fridge at the height of summer if it's getting a bit too warm. The rest of the time the butter dish is in a cupboard, because life's too short to fuck about with rock-hard butter.
>
> While I'm at it, unsalted butter is nothing more than a baking ingredient.

Amen, plus I have a nice butter dish that I bought at a flea market in France that I like - so it lives on the worktop, and I can't stand going to make a sarnie and the butter ripping the bread apart like someone trying to polish a strawberry jelly.

On 25/02/2022 12:03, Sqirrel99 wrote:
> Champ wrote:
>>> Was he the bass player?
>>
>> NAHAY?  Mike is obviously the bass player
>>
>> And the proper joke would have been "Was he the  drummer?"
>
>
> "How do you know when a drummer is at your door?
> He knocks three times then comes in late."
> - Stolen from Mark Kermode.
>
>
How do you know that the stage is level?
The drummer dribbles out of both sides of his mouth

C

--
The Deuchars BBB#40 COFF#14
Yamaha XV750SE & Suzuki GS550t
http://www.Deuchars.org.uk

On Fri, 25 Feb 2022 06:45:09 -0800 (PST), ogden <eldaifo@gmail.com>
wrote:

>Champ wrote:
>> ogden <eld...@gmail.com>
>> >I was of the view that the bloke was being the bellend last week, but didn't really have strong feelings about it.
>> >
>> >This week's though, about the butter? Finally, a hill I'm prepared to die on.
>>
>> I used to keep modern chemical margarine or similar 'spread'
>>
>> But now I use butter, which lives in a butter dish, on the kitchen
>> counter.
>>
>> I'm with Stewart
>
>As am I, though I do move it to the fridge at the height of summer if it's getting a bit too warm. The rest of the time the butter dish is in a cupboard, because life's too short to fuck about with rock-hard butter.
>
>While I'm at it, unsalted butter is nothing more than a baking ingredient.

I kinda guessed that you'd on the opposite side if this.

As it happens, in recent years supermarkets have stocked "tendre"
versions of both salted and unsalted (which is generally much less
common) butter, so eliminates the 'rock-hard' issue.

But I guess if you're all committed to salted butter you're not going
to see the difference, as in some ways the salt has already denatured
the fat, which is why it's yellower, and why I don't like it at all.

--
Ace
http://www.chaletbeauroc.com/

On 25/02/2022 13:13, Ace wrote:
> On Fri, 25 Feb 2022 09:49:16 +0000, YTC#1 <bdp@ytc1-spambin.co.uk>
> wrote:
>
>>
>>
>> On 25/02/2022 09:05, Champ wrote:
>>> On Thu, 24 Feb 2022 21:23:00 +0000, YTC#1 <bdp@ytc1-spambin.co.uk>
>>> wrote:
>>>> Was he the bass player?
>>>
>>> NAHAY? Mike is obviously the bass player
>>>
>>> And the proper joke would have been "Was he the drummer?"
>>
>> Hmm, maybe I was being too clever?
>
> Bwaahaahaahaa!
>
> Funniest thing I've read all week.
>

Well, beats what I was attempting.

Lets assume a few thngs.

1) I know it is usually the drummer.
2) I was pretty sure Mike was/is the bass player.

It was probably something best attempted IRL, when facial expressions
cpuld be seen.

--
Bruce Porter
"The internet is a huge and diverse community but mainly friendly"
http://ytc1.blogspot.co.uk/
There *is* an alternative! http://www.openoffice.org/

Ace wrote:
> ogden <eld...@gmail.com> wrote:
> >Champ wrote:
> >> ogden <eld...@gmail.com>
> >> >I was of the view that the bloke was being the bellend last week, but didn't really have strong feelings about it.
> >> >
> >> >This week's though, about the butter? Finally, a hill I'm prepared to die on.
> >>
> >> I used to keep modern chemical margarine or similar 'spread'
> >> But now I use butter, which lives in a butter dish, on the kitchen
> >> counter.
> >>
> >> I'm with Stewart
> >
> >As am I, though I do move it to the fridge at the height of summer if it's getting a bit too warm. The rest of the time the butter dish is in a cupboard, because life's too short to fuck about with rock-hard butter.
> >
> >While I'm at it, unsalted butter is nothing more than a baking ingredient.
>
> I kinda guessed that you'd on the opposite side if this.
>
> As it happens, in recent years supermarkets have stocked "tendre"
> versions of both salted and unsalted (which is generally much less
> common) butter, so eliminates the 'rock-hard' issue.

I haven't really seen that here, though a quick google suggests it does exist. Most spreadable stuff (here) is a blend of butter and vegetable oil, which is barely better than marge. I use it if I'm away camping, because I can keep it in the coolbox, but otherwise not.

> But I guess if you're all committed to salted butter you're not going
> to see the difference, as in some ways the salt has already denatured
> the fat, which is why it's yellower, and why I don't like it at all.

Wellllll, as always, it varies. We have a variety of butter, depending what I fancy buying at the time. Usually whey butter, which is fairly yellow to start with. Sometimes bog standard sweet butter, which also goes yellow if left long enough. But I wouldn't say it ever really goes rancid. maybe I eat it too fast. But I've got a pat of fermented Beurre d'Isigny in the dish at the moment, and that stays quite pale. Unpasteurised though, so probably lethal.

On 25/02/2022 12:03, Sqirrel99 wrote:
> Champ wrote:
>>> Was he the bass player?
>>
>> NAHAY?  Mike is obviously the bass player
>>
>> And the proper joke would have been "Was he the  drummer?"
>
>
> "How do you know when a drummer is at your door?
> He knocks three times then comes in late."
> - Stolen from Mark Kermode.
>
>

Difference between a drummer and a drum machine?

You only have to punch it into the drum machine once.

--
/Simon

On 25/02/2022 14:45, ogden wrote:
> Champ wrote:
>> ogden <eld...@gmail.com>
>>> I was of the view that the bloke was being the bellend last week, but didn't really have strong feelings about it.
>>>
>>> This week's though, about the butter? Finally, a hill I'm prepared to die on.
>>
>> I used to keep modern chemical margarine or similar 'spread'
>>
>> But now I use butter, which lives in a butter dish, on the kitchen
>> counter.
>>
>> I'm with Stewart
>
> As am I, though I do move it to the fridge at the height of summer if it's getting a bit too warm. The rest of the time the butter dish is in a cupboard, because life's too short to fuck about with rock-hard butter.
>
> While I'm at it, unsalted butter is nothing more than a baking ingredient.

Oh hell yes. I really love the French stuff, with the salt crystals in.
It literally sprays you with sea water as you scrape your knife across it.

Howsomever, I have just got an e-mail from my doctor who wants to have a
chat after he's seen my latest blood results.

I can see statins in my future. <Waves to Krusty>

--
/Simon

On 25/02/2022 17:10, ogden wrote:
> Ace wrote:

>
>> But I guess if you're all committed to salted butter you're not going
>> to see the difference, as in some ways the salt has already denatured
>> the fat, which is why it's yellower, and why I don't like it at all.
>
> Wellllll, as always, it varies. We have a variety of butter, depending what I fancy buying at the time. Usually whey butter, which is fairly yellow to start with. Sometimes bog standard sweet butter, which also goes yellow if left long enough. But I wouldn't say it ever really goes rancid. maybe I eat it too fast. But I've got a pat of fermented Beurre d'Isigny in the dish at the moment, and that stays quite pale. Unpasteurised though, so probably lethal.

I thought butter was only yellow 'cos it's dyed? <Googles> Seems
sometimes it is, sometimes it isn't. Don't think it's anything to do
with denaturing?

--
/Simon

siwilson wrote:
> ogden wrote:
> > Ace wrote:
> >> But I guess if you're all committed to salted butter you're not going
> >> to see the difference, as in some ways the salt has already denatured
> >> the fat, which is why it's yellower, and why I don't like it at all.
> >
> > Wellllll, as always, it varies. We have a variety of butter, depending what I fancy buying at the time. Usually whey butter, which is fairly yellow to start with. Sometimes bog standard sweet butter, which also goes yellow if left long enough. But I wouldn't say it ever really goes rancid. maybe I eat it too fast. But I've got a pat of fermented Beurre d'Isigny in the dish at the moment, and that stays quite pale. Unpasteurised though, so probably lethal.
>
> I thought butter was only yellow 'cos it's dyed? <Googles> Seems
> sometimes it is, sometimes it isn't. Don't think it's anything to do
> with denaturing?

It turns a darker yellow on the surface as the fat oxidises and, technically, turns rancid. But it's only really the very outer layer, which is exposed to the air, that oxidises in the short term. And if it doesn't stink a bit of oxidisation isn't a problem. Butanoic acid isn't exactly easy on the nose, so genuinely rancid butter is pretty obvious.

On 25/02/2022 18:49, ogden wrote:
> siwilson wrote:
>> ogden wrote:
>>> Ace wrote:
>>>> But I guess if you're all committed to salted butter you're not going
>>>> to see the difference, as in some ways the salt has already denatured
>>>> the fat, which is why it's yellower, and why I don't like it at all.
>>>
>>> Wellllll, as always, it varies. We have a variety of butter, depending what I fancy buying at the time. Usually whey butter, which is fairly yellow to start with. Sometimes bog standard sweet butter, which also goes yellow if left long enough. But I wouldn't say it ever really goes rancid. maybe I eat it too fast. But I've got a pat of fermented Beurre d'Isigny in the dish at the moment, and that stays quite pale. Unpasteurised though, so probably lethal.
>>
>> I thought butter was only yellow 'cos it's dyed? <Googles> Seems
>> sometimes it is, sometimes it isn't. Don't think it's anything to do
>> with denaturing?
>
> It turns a darker yellow on the surface as the fat oxidises and, technically, turns rancid. But it's only really the very outer layer, which is exposed to the air, that oxidises in the short term. And if it doesn't stink a bit of oxidisation isn't a problem. Butanoic acid isn't exactly easy on the nose, so genuinely rancid butter is pretty obvious.

It's not open long enough around here to do that. It also freezes quite
well if you need to keep it a long time.

--
/Simon

Ace wrote:

>
> As it happens, in recent years supermarkets have stocked "tendre"
> versions of both salted and unsalted (which is generally much less
> common) butter, so eliminates the 'rock-hard' issue.
>

Here in NL we have "Grass butter" which they will have you believe is
made from cow's milk produced in the summer when they feed on fresh
grass istead of dry feed. It certainly is more spreadable and tastes
better. Is that the same as "tendre" ?

--
Geoff
Honda NTV650

"geoffC" <me@home.nl> wrote in news:svbcep$jk4$1@dont-email.me:

> Ace wrote:
>
>>
>> As it happens, in recent years supermarkets have stocked "tendre"
>> versions of both salted and unsalted (which is generally much less
>> common) butter, so eliminates the 'rock-hard' issue.
>>
>
> Here in NL we have "Grass butter" which they will have you believe is
> made from cow's milk produced in the summer when they feed on fresh
> grass istead of dry feed. It certainly is more spreadable and tastes
> better. Is that the same as "tendre" ?
>

Butter from grass fed cows will be naturally more yellow and the fat
content different, compared to cows fed on the usual winter mix of silage,
grains and enriched cattle cake. Anchor from NZ use this as a marketing
ploy as their cattle are grazing outdoors all year due to the climate.

The fodder crop will have a big difference to fat content and other
properties. We experimented with lucerne (alfalfa). The dairy liked the
milk as plenty of fat but it stank. Buttercups will really taint milk and a
dairy will sanction the farmer if the content is too high. Then there was
the time when the dairy herd broke a fence to get into some woods. They ate
a load of wild garlic so the milking parlour smelt lovely for a couple of
days.

I can't find a recipe for tendre but the fodder crop will influence the
exact nature of the fat produced then there is the processing where they
might separate out the harder fats. The French also use cultures in some
butters to change the flavour and texture.

On Fri, 25 Feb 2022 10:49:09 -0800 (PST), ogden <eldaifo@gmail.com>
wrote:

>siwilson wrote:
>> ogden wrote:
>> > Ace wrote:
>> >> But I guess if you're all committed to salted butter you're not going
>> >> to see the difference, as in some ways the salt has already denatured
>> >> the fat, which is why it's yellower, and why I don't like it at all.
>> >
>> > Wellllll, as always, it varies. We have a variety of butter, depending what I fancy buying at the time. Usually whey butter, which is fairly yellow to start with. Sometimes bog standard sweet butter, which also goes yellow if left long enough. But I wouldn't say it ever really goes rancid. maybe I eat it too fast. But I've got a pat of fermented Beurre d'Isigny in the dish at the moment, and that stays quite pale. Unpasteurised though, so probably lethal.
>>
>> I thought butter was only yellow 'cos it's dyed? <Googles> Seems
>> sometimes it is, sometimes it isn't. Don't think it's anything to do
>> with denaturing?
>
>It turns a darker yellow on the surface as the fat oxidises and, technically, turns rancid. But it's only really the very outer layer, which is exposed to the air, that oxidises in the short term. And if it doesn't stink a bit of oxidisation isn't a problem. Butanoic acid isn't exactly easy on the nose, so genuinely rancid butter is pretty obvious.

https://www.ucd.ie/newsandopinion/news/2019/march/14/irishbogbutterproventobe3500yearspastitsbestbeforedate/
--
Mark Roberts

On 25/02/2022 21:28 Ace penned these words:
> On Fri, 25 Feb 2022 04:55:23 -0800 (PST), ogden <eldaifo@gmail.com>
> wrote:
>
>> On Friday, 18 February 2022 at 08:44:08 UTC, Eddie wrote:
>>> https://www.theguardian.com/lifeandstyle/2022/feb/18/you-be-the-judge-should-my-husband-keep-his-motorbike-in-the-house
>>>
>>> Why is there no voting option for 'the bikes should be inside and the
>>> paperweight collection should be in the bin'?
>>
>> I was of the view that the bloke was being the bellend last week, but didn't really have strong feelings about it.
>>
>> This week's though, about the butter? Finally, a hill I'm prepared to die on.
>
> Too right.
>
> Unsalted butter in particular would last about a day at room
> temperature

I'd give it a couple of hours before it turns into a pool of fatty slime

> My wife eats salted butter, which I can't stand,

I tend to buy salted but mostly it is cooked with, albeit I just had a little on
my crumpets.
--
Ian

"Man will never be free until the last king is strangled with the entrails of
the last priest"

On 26/02/2022 02:32 siwilson penned these words:

> Howsomever, I have just got an e-mail from my doctor who wants to have a
> chat after he's seen my latest blood results.

I was mostly keeping perma medication at bay. I dropped my BP to within spec
after losing a chunk of lard 5 years ago and regularly exercising but it has
been creeping up. The GP was not so concerned about that as my low resting heart
rate ~44 and wanted me to see a cardiologist. Luckily I know one who took a look
at a fortnight of figures and said "your heart rate is fine, you BP is sub
optimal take nordipine for 2 weeks, if no improvement add telmisartan" So that
is it until I fall off my perch I guess

> I can see statins in my future. <Waves to Krusty>

Luckily those numbers are still good, L OTOH

--
Ian

"Man will never be free until the last king is strangled with the entrails of
the last priest"

On Fri, 25 Feb 2022 19:59:21 -0000 (UTC), "geoffC" <me@home.nl> wrote:

>Ace wrote:
>
>>
>> As it happens, in recent years supermarkets have stocked "tendre"
>> versions of both salted and unsalted (which is generally much less
>> common) butter, so eliminates the 'rock-hard' issue.
>>
>
>Here in NL we have "Grass butter" which they will have you believe is
>made from cow's milk produced in the summer when they feed on fresh
>grass istead of dry feed. It certainly is more spreadable and tastes
>better. Is that the same as "tendre" ?

I don't think so, no. <Googles> Seems that it's about the balance of
saturated to unsaturated fats, which melt at different temperatures.
https://www.caminteresse.fr/economie-societe/comment-fabrique-t-on-le-beurre-tendre-1163722/
--
Ace
http://www.chaletbeauroc.com/

Ace <Ace@ch.com> wrote in
news:pbpj1h9815r9luf8tub7h7spu9of58vm9i@4ax.com:

> On Fri, 25 Feb 2022 19:59:21 -0000 (UTC), "geoffC" <me@home.nl> wrote:
>
>>Ace wrote:
>>
>>>
>>> As it happens, in recent years supermarkets have stocked "tendre"
>>> versions of both salted and unsalted (which is generally much less
>>> common) butter, so eliminates the 'rock-hard' issue.
>>>
>>
>>Here in NL we have "Grass butter" which they will have you believe is
>>made from cow's milk produced in the summer when they feed on fresh
>>grass istead of dry feed. It certainly is more spreadable and tastes
>>better. Is that the same as "tendre" ?
>
> I don't think so, no. <Googles> Seems that it's about the balance of
> saturated to unsaturated fats, which melt at different temperatures.
> https://www.caminteresse.fr/economie-societe/comment-fabrique-t-on-le-b
> eurre-tendre-1163722/

Interesting to read the process. I don't think anything like that is done
in the UK. As ogden said, most of our "soft butters" are just margarine
with a higher butterfat & buttermilk content.

On Fri, 25 Feb 2022 18:28:24 +0000, siwilson
<siwilson@nodamnspam.hotmail.com> wrote:

>On 25/02/2022 12:03, Sqirrel99 wrote:
>> "How do you know when a drummer is at your door?
>> He knocks three times then comes in late."

>Difference between a drummer and a drum machine?
>You only have to punch it into the drum machine once.

This is one of my favourites
--
Champ
neal at champ dot org dot uk

I don't know, but I been told
You never slow down, you never grow old

On Fri, 25 Feb 2022 06:45:09 -0800 (PST), ogden <eldaifo@gmail.com>
wrote:

>> ogden <eld...@gmail.com>

>> >This week's though, about the butter? Finally, a hill I'm prepared to die on.

>> I used to keep modern chemical margarine or similar 'spread'
(I missed out the words "in the fridge" at the end of that sentence
>> But now I use butter, which lives in a butter dish, on the kitchen
>> counter.
>>
>> I'm with Stewart

>As am I, though I do move it to the fridge at the height of summer if it's getting a bit too warm. The rest of the time the butter dish is in a cupboard, because life's too short to fuck about with rock-hard butter.

Quite - butter from the fridge is pretty unusable, certainly to spread
in any way
--
Champ
neal at champ dot org dot uk

I don't know, but I been told
You never slow down, you never grow old