OT: if you get mold in your butter crock...

caliking

... pour an ounce or two of vodka in it.  Problem solved. 



Its Friday eve. These are the things that I lose sleep over. 

JohnInCarolina

I read the title too fast and saw it as “mold in your butt crack” and thought oh no here we go again.  

caliking

JohnInCarolina said:

I read the title too fast and saw it as “mold in your butt crack” and thought oh no here we go again.  

As I said, it's Friday Eve.

What you do with butter,  is yo bidness.

northGAcock

JohnInCarolina said:

I read the title too fast and saw it as “mold in your butt crack” and thought oh no here we go again.  

Easy there big feller.

JohnInCarolina

northGAcock said:

JohnInCarolina said:

I read the title too fast and saw it as “mold in your butt crack” and thought oh no here we go again.  

Easy there big feller.

You say that but Party just texted me in a panic asking why her husband is pouring vodka down his backside.

buzzvol

northGAcock said:

JohnInCarolina said:

I read the title too fast and saw it as “mold in your butt crack” and thought oh no here we go again.  

Easy there big feller.

He's not the only one.

buzzvol

Okay, serious question: I have had butter from a friend''s butter bell (crock).  I like the idea of room temp butter w/o the oxidation.   Are their dangers here?

Ozzie_Isaac

I thought you put vodka in your Country Crock butter.  Never realized the butter dish was called a crock.

caliking

Ozzie_Isaac said:

I thought you put vodka in your Country Crock butter.  Never realized the butter dish was called a crock.

Butter dish=



Butter crock/bell=

caliking

buzzvol said:

Okay, serious question: I have had butter from a friend''s butter bell (crock).  I like the idea of room temp butter w/o the oxidation.   Are their dangers here?

Short answer= No. Even if you see some mold in the butter, it won't kill you. Houston water is funky like that. 

Long answer=


The water seal retards oxidation of the butter. I put ~100g of Kerrygold in the butter crock weekly, and no issues with oxidation or it going rancid.

bgebrent

#alcohol abuse. Drink the vodka. Buy more butter. Sheesh!  

Focker

Amateur waste of vodka.
I prefer Nystatin powder, for it's umami compounds.

caliking

bgebrent said:

#alcohol abuse. Drink the vodka. Buy more butter. Sheesh!  

I do a “butter crock shot” weekly when I replace the butter and vodka

you know me better than that.  *cue BB bourbon slushy chug* @Killit_and_Grillit

Foghorn

Focker said:

Amateur waste of vodka.
I prefer Nystatin powder, for it's umami compounds.

In other words you guys each use what you have on hand.

Botch

I've kept butter in an unrefrigerated dish for years (not the same stick), and can't taste anything wrong with it.  I've never seen mold.  I can taste, and prefer, the difference between Kerrygold and Puglia or however you spell it.  FWIW.  

bgebrent

caliking said:

bgebrent said:

#alcohol abuse. Drink the vodka. Buy more butter. Sheesh!  

I do a “butter crock shot” weekly when I replace the butter and vodka

you know me better than that.  *cue BB bourbon slushy chug* @Killit_and_Grillit

Got my evening laugh in. Thanks. 

caliking

Focker said:

Amateur waste of vodka.
I prefer Nystatin powder, for it's umami compounds.

who said anything about wasting? See above.

caliking

Foghorn said:

Focker said:

Amateur waste of vodka.
I prefer Nystatin powder, for it's umami compounds.

In other words you guys each use what you have on hand.

Yep. 

caliking

Botch said:

I've kept butter in an unrefrigerated dish for years (not the same stick), and can't taste anything wrong with it.  I've never seen mold.  I can taste, and prefer, the difference between Kerrygold and Puglia or however you spell it.  FWIW.  

Agreed. But I can pick up a 3 pack of Kerrygold at Costco anytime I’m there twice weekly. 

And mold is life down here

Foghorn

caliking said:

Foghorn said:

Focker said:

Amateur waste of vodka.
I prefer Nystatin powder, for it's umami compounds.

In other words you guys each use what you have on hand.

Yep. 

I'd take that over @Focker's leftover jock itch treatment any day.

Focker

caliking said:

Focker said:

Amateur waste of vodka.
I prefer Nystatin powder, for it's umami compounds.

who said anything about wasting? See above.

The anatomy of your crock intrigues me.

GrillSgt

JohnInCarolina said:

I read the title too fast and saw it as “mold in your butt crack” and thought oh no here we go again.  

Sounds like someone was a bit excited. Not that ........

thetrim

Ima do shot for the Rockets!  Ron Zacapa Rum!  

TEXASBGE2018

Dangit @caliking, yet another thing I had to buy.

Carolina Q

I've been using a bell for a couple of years now. LOVE IT! Sometimes, I get a spot of green, but mostly, it's all good. Just took a fresh stick out of the fridge as I'm running low in the bell.

blind99

how about just leave the water out of the crock?  

i leave butter on my counter year round, never had any mold on it.  as a bonus, nystatin and vodka are available for their proper uses!

Brisket_Fanatic

What happens when it gets a tad warm and the upside down crock of butter bell melts? Watery Butter? Never heard of said butter bell before and quite frankly am a little baffled. Is this a Southern thing, we just keep a butter dish on the counter.

HeavyG

A couple decades ago a friend tried to convince me that a butter bell was better but I explained to her that in the 40+ years I've been managing/operating my regular butter dish I've never had problems with mold or rancidity, and perhaps most importantly, I'm too lazy to have to soften a stick of butter and then manually pack it into the bell.

Ain't nobody got time for that.

TEXASBGE2018

Brisket_Fanatic said:

What happens when it gets a tad warm and the upside down crock of butter bell melts? Watery Butter? Never heard of said butter bell before and quite frankly am a little baffled. Is this a Southern thing, we just keep a butter dish on the counter.

If you keep butter in a butter dish in Texas you will have mold in about 2-3 days. The water prevents this. For a Southerner this is a game changer. I can now have easily spreadable butter on my toast without ripping through it. It's a miracle of epic proportions. I doubt unless you kept it on top of the stove that you could get it to the point where the butter would melt. Maybe so. All I know is I bought one Friday it was delivered Sunday and I am forever in butter heaven.

HeavyG

TEXASBGE2018 said:

Brisket_Fanatic said:

What happens when it gets a tad warm and the upside down crock of butter bell melts? Watery Butter? Never heard of said butter bell before and quite frankly am a little baffled. Is this a Southern thing, we just keep a butter dish on the counter.

If you keep butter in a butter dish in Texas you will have mold in about 2-3 days. The water prevents this. For a Southerner this is a game changer. I can now have easily spreadable butter on my toast without ripping through it. It's a miracle of epic proportions. I doubt unless you kept it on top of the stove that you could get it to the point where the butter would melt. Maybe so. All I know is I bought one Friday it was delivered Sunday and I am forever in butter heaven.

Do Texans not live in climate controlled houses?

TEXASBGE2018

HeavyG said:

TEXASBGE2018 said:

Brisket_Fanatic said:

What happens when it gets a tad warm and the upside down crock of butter bell melts? Watery Butter? Never heard of said butter bell before and quite frankly am a little baffled. Is this a Southern thing, we just keep a butter dish on the counter.

If you keep butter in a butter dish in Texas you will have mold in about 2-3 days. The water prevents this. For a Southerner this is a game changer. I can now have easily spreadable butter on my toast without ripping through it. It's a miracle of epic proportions. I doubt unless you kept it on top of the stove that you could get it to the point where the butter would melt. Maybe so. All I know is I bought one Friday it was delivered Sunday and I am forever in butter heaven.

Do Texans not live in climate controlled houses?

Yes and we all take horses to work.