Comments on: Banish Hard Butter with ButterWizard http://www.realtechnews.com/posts/2255 Independent Tech News and Product Reviews from former VP and head of CNET.com and Longtime Computer Shopper Columnist, Alice Hill author of the popular "Hard Edge" column. Originally named AliceandBill.com. Tue, 02 Dec 2008 00:17:37 +0000 http://wordpress.org/?v=2.0.4 by: eiohwpduqf http://www.realtechnews.com/posts/2255#comment-206716 Thu, 21 Jun 2007 13:25:31 +0000 http://www.realtechnews.com/posts/2255#comment-206716 Hello! Good Site! Thanks you! ivlcaqmvprxrer Hello! Good Site! Thanks you! ivlcaqmvprxrer

]]> by: Spud Lochar http://www.realtechnews.com/posts/2255#comment-122895 Fri, 16 Mar 2007 02:21:46 +0000 http://www.realtechnews.com/posts/2255#comment-122895 I've just always left the butter out on the counter. always soft ready to spread. Its worked for the last 5o yrs. I’ve just always left the butter out on the counter. always soft ready to spread. Its worked for the last 5o yrs.

]]> by: Mark Shackelford http://www.realtechnews.com/posts/2255#comment-7158 Thu, 15 Dec 2005 13:18:43 +0000 http://www.realtechnews.com/posts/2255#comment-7158 I don't know about the health issues of butter, it's nothing but churned milk. But as for this ButterWizard idea I think it's great! I use Brummel & Brown because it's made from yogurt and is always soft. Hey, you can't wait for butter to become soft when you're grabbing a midnight snack. You would be up all night! So when will this thing become available in a non metric stick size? I don’t know about the health issues of butter, it’s nothing but churned milk. But as for this ButterWizard idea I think it’s great! I use Brummel & Brown because it’s made from yogurt and is always soft. Hey, you can’t wait for butter to become soft when you’re grabbing a midnight snack. You would be up all night!
So when will this thing become available in a non metric stick size?

]]> by: c.e.kestner http://www.realtechnews.com/posts/2255#comment-6141 Tue, 06 Dec 2005 08:06:52 +0000 http://www.realtechnews.com/posts/2255#comment-6141 I've had butter last weeks just in a regular butter dish with cover. And eggs fried in butter look better, feel better in the mouth, and taste better. Butter's better. (Maybe not better for the arteries...everything in life's a trade-off.) I’ve had butter last weeks just in a regular butter dish with cover. And eggs fried in butter look better, feel better in the mouth, and taste better. Butter’s better. (Maybe not better for the arteries…everything in life’s a trade-off.)

]]> by: Michael Santo http://www.realtechnews.com/posts/2255#comment-5946 Thu, 01 Dec 2005 20:39:59 +0000 http://www.realtechnews.com/posts/2255#comment-5946 jb, it's not a computer only site, if you look at the articles. It's about cool tech and some science. jb, it’s not a computer only site, if you look at the articles. It’s about cool tech and some science.

]]> by: Steve A http://www.realtechnews.com/posts/2255#comment-5932 Thu, 01 Dec 2005 15:58:04 +0000 http://www.realtechnews.com/posts/2255#comment-5932 Didn't anyone ever hear of the "butterbell"? It's so 18th Century! You put your butter in this "half egg shaped" bowl and the bowl is placed upsidedown in a small saucer like dish of water. The butter is kept room temperature and is kept from going rancid becuase air is kept out. Didn’t anyone ever hear of the “butterbell”? It’s so 18th Century! You put your butter in this “half egg shaped” bowl and the bowl is placed upsidedown in a small saucer like dish of water. The butter is kept room temperature and is kept from going rancid becuase air is kept out.

]]> by: jb http://www.realtechnews.com/posts/2255#comment-5929 Thu, 01 Dec 2005 15:17:07 +0000 http://www.realtechnews.com/posts/2255#comment-5929 And this is tech news appropriate to a blog about computers because ... And this is tech news appropriate to a blog about computers because …

]]> by: John Corliss http://www.realtechnews.com/posts/2255#comment-5925 Thu, 01 Dec 2005 11:45:51 +0000 http://www.realtechnews.com/posts/2255#comment-5925 All you have to do with either butter or margerine, is to nuke it on high for about 8 - 10 seconds. It will then be soft enough to use easily. All you have to do with either butter or margerine, is to nuke it on high for about 8 - 10 seconds. It will then be soft enough to use easily.

]]> by: David Johnston http://www.realtechnews.com/posts/2255#comment-5876 Thu, 01 Dec 2005 04:38:21 +0000 http://www.realtechnews.com/posts/2255#comment-5876 What I really like for spreading on rolls and stuff is the honey-butter. That stuff is amazing. Aside from that, I've always used real butter when cooking, and getting it soft is annoying. You can use the microwave, but it's tricky and not as even as just letting it sit out for a while. What I really like for spreading on rolls and stuff is the honey-butter. That stuff is amazing. Aside from that, I’ve always used real butter when cooking, and getting it soft is annoying. You can use the microwave, but it’s tricky and not as even as just letting it sit out for a while.

]]> by: Todd Skiles http://www.realtechnews.com/posts/2255#comment-5875 Thu, 01 Dec 2005 02:58:18 +0000 http://www.realtechnews.com/posts/2255#comment-5875 I worked for the American Heart Association. We offered both at meal functions because like anything - it's all in how much you use. Butter is back and in favour, but "everything in moderation." In warm climates, like the tropics and southern United States, leaving butter out (particularly if you don't like to use the air conditioner) can results in the butter getting so soft it's more like a weak pudding. This will probably take off in areas like Hawaii, Florida, Texas, etc. I worked for the American Heart Association. We offered both at meal functions because like anything - it’s all in how much you use. Butter is back and in favour, but “everything in moderation.”

In warm climates, like the tropics and southern United States, leaving butter out (particularly if you don’t like to use the air conditioner) can results in the butter getting so soft it’s more like a weak pudding. This will probably take off in areas like Hawaii, Florida, Texas, etc.

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