Author Topic: Please pass the butter. (Read 21685 times)

Mogorilla · « **Reply #20 on:** February 24, 2006, 03:02:31 PM »

Historically speaking, Cheese has always suprised me. I love it, don't get me wrong here, but the 1st person to eat it must have been hungry. The theory goes that milk was being transported in a sheep's stomach bladder. Evidently the stomach wasn't as clean and some rennet remained (this is the natural source for the enzyme). After traveling, the milk had become a tangy curdled mess. At this point, this poor traveling wayfarer, hungry, decided to eat what had been a drink. Viola, Cheese. Thankfully, another wayfarer had only hard tack, and yet another some lonely apples. They sat down together to a wonderful snack of cheese, crackers and fruit.

Curley Cole · « **Reply #21 on:** February 24, 2006, 05:44:55 PM »

A good fun thing to do with the "younguns" while sittin around the camp fire is to make yer own butter. Put some heavy cream in a glass jar and start to slowley "tumble" shake it (end to end works best). and it will gradually form up and make ya some butter. Salt it if you like...I used to do it with my developmentally disabled clients and then they would have their own buttered bread...

Some kids will find it hard to put down the GameBoy long enough to make butter but it is fun..

Curley (who had to cut wood while my dan made a pot of pintos over an open fire in the mountains..do you know how much wood that takes...<g>)

Delmonico · « **Reply #22 on:** February 24, 2006, 06:02:11 PM »

CC, depends on if'n ya use wood from them connie-fir trees in the mountians or come down here, on the prarie and get some good dee-sid-you-us wood.

I reckermend
Osage Orage/hedge/bois de arc/bodark wouldn't you Miz Hallaway?

BTW at the GAW Muster I introduced Slim to the hedge ball. He looked at it and said, "It can't be of this world."

Advertising · « **Reply #23 on:** **Today** at 07:22:38 PM »

Forty Rod · « **Reply #23 on:** February 24, 2006, 06:23:29 PM »

Marshal'ette, I'm still looking. I'm pretty sure Bed Bath And Beyond has 'em, but I'm danged if I can find 'em on their web ste.

They're called butter safes and I''ve had butter stay fresh an' edible for weeks as long as I add a litle water every few days.

Forty Rod · « **Reply #24 on:** February 24, 2006, 06:30:28 PM »

All cheese is NOT naturally white. I got some in my fridge that's sort of an olive drab military color, so there.

Forty Rod · « **Reply #25 on:** February 24, 2006, 06:34:32 PM »

Well, looky here: new Vermont Country Store catalog just showed up and they got square ones. Not sure what keeps the butter in theirs but at least we found 'em.

Delmonico · « **Reply #26 on:** February 24, 2006, 06:48:26 PM »

Forty Rod, I ain't scared of yer army green cheese, I gots plenty of Benadryl and I got a brand new Empi Pen on Wendsday.

Marshal'ette Halloway · « **Reply #27 on:** February 24, 2006, 08:20:09 PM »

Quote from: Forty Rod on February 24, 2006, 06:34:32 PM

Well, looky here: new Vermont Country Store catalog just showed up and they got square ones. Not sure what keeps the butter in theirs but at least we found 'em.

Thank you very much! I'll bring it up and get me one.

Singing Bear · « **Reply #28 on:** February 24, 2006, 09:11:55 PM »

Okay, Forty!

So I'd have to melt the butter to get it into the top portion. I can understand the function with the water. Now.....What kind of average room temp does this work in? Our house can get into the high 80's on the worst days. I figure I take that cover off and all the butter would end up in the water.

Forty Rod · « **Reply #29 on:** February 25, 2006, 12:35:37 AM »

ah, I have a solution for that. too,

First, don't melt it to get it in, just soften it enough to be able to mould it wth a spoon.

Use about 1/3 cup of cold water with a bit of salt, maybe 1/4 teaspoon.

Once you put the part with the butter upside down in the part with the water, you have an air seal.

Now, set the whole thing in a shallow pan (I use an old pie plate) with water in it and put it in the shade by an open window.

Stays fairly cool from evaporation. If you need more cooling, wrap it in a wet dish towel.

Delmonico · « **Reply #30 on:** February 25, 2006, 09:58:14 AM »

BTW: Back to the cheese, check labels last night, my sharp cheddar and the grated Co-Jack my wife bought has "CHEESE" as the main ingrediant, plus enzymes and a mold inhibitor (thank you

) and the yaller dye.

The Kraft single slices that my step-daughter buys (she's to lazy to slice cheese

) don't say nuthin' bout no real cheese in it.

Singing Bear · « **Reply #31 on:** February 25, 2006, 11:39:52 AM »

Thanks for that tip, Forty! Got just the place to do that.

Having been born and raised in such an isolated place, these things are totally foreign to us.

Kraft's target consumers are kids. They advertise milk being the main ingredient in their "cheese food".

Funny how kids do love it, though. Mel loves cheese, but likes Kraft only in grilled ham'n'cheese sammiches. Mozarella string cheese is her alltime fave.

Forty Rod · « **Reply #32 on:** February 25, 2006, 09:14:34 PM »

My wife says Lillian Vernon has them in her catalog, too.

BTW, get two...one will have butter in it, one will be either getting washed or being filled so you'll have a fresh one when the old one runs dry. That happens about every other day at my house. I LIKE butter.

Sod Buster · « **Reply #33 on:** February 25, 2006, 09:22:47 PM »

Quote from: Forty Rod on February 25, 2006, 09:14:34 PM

My wife says Lillian Vernon has them in her catalog, too.

I did a google search on "Butter Saver" and found several.

Singing Bear · « **Reply #34 on:** February 25, 2006, 10:45:18 PM »

Just waiting on a check either from the Feds or the State. Gotta buy butter keepers, parts for my gun project, flint for my flintlock, more BP,

and trying to get my Melanie into a hobby and am going to show her model rocketry. She already knows about guns and shooting, but she needs/wants to be able to run in big open spaces. She can go shag them rockets that come back down in the park.

Marshal'ette Halloway · « **Reply #35 on:** March 14, 2006, 08:51:52 PM »

Just finally ordered my butter keeper. I have looked at lots of them..
but I wanted one that used the cold water but didn't have the butter in the water..
I was afraid that my butter would get too warm and melt in the water...
I finally found one.
The water is separate from the butter.
Kinda pricy.. but it does have pretty blue flowers.. and my butter deserves it! lol lol
http://www.alwaysbrilliant.com

I can't wait to get it. It says that you should change the water every 3 days... wonder if you can start out with slushy ice water.. might be better in real hot weather.
Thanks Forty honey for telling me about them.

Sod Buster · « **Reply #36 on:** March 14, 2006, 08:53:31 PM »

Quote from: Marshal'ette Halloway on March 14, 2006, 08:51:52 PM

Just finally ordered my butter keeper. I have looked at lots of them..

That one sure is purdy!

Marshal'ette Halloway · « **Reply #37 on:** March 15, 2006, 07:26:04 AM »

The main thing is...I hope it works....

Silver Creek Slim · « **Reply #38 on:** March 15, 2006, 11:21:07 AM »

Nice!
My wife and I really like cobalt blue. Our kitchen mixer is cobalt blue.

Slim

Hemlock Mike · « **Reply #39 on:** March 16, 2006, 06:21:55 PM »

Every night on TV we hear "ask your doctor"

Who wants one ?? They told us to eat that crap margerine. Don't eat eggs. Don't drink coffee. etc etc.......

Ask you doctor what -- How many have you killed today

Do you have webbed feet ?? What did that Lexus cost ?? Got a mortgage payment coming up ??

Remember -- everything in MODERATION.

I never liked the artificial butter. It clung in my mouth. If it don't melt good in my mouth, what will it do inside me

I vote for butter

Mike

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Author Topic: Please pass the butter. (Read 21685 times)

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