I went to open the new container of butter at work and saw that someone else got there before me. Who does this! :'( Needless to say, I smoothed it out. I’ll get to see what it looks like when I’m back in on Monday.
Where is the after smoothing picture?
Can I assume it’s the weird little flipped up part that’s the problem, not the fact of it having been scooped into? Because while it wouldn’t bother me, it would mean that little section is more exposed to air and that can be a negative over time. Oxidation is rarely a good thing in that situation.
If it’s just that it isn’t level, I don’t get the mild infuriation tbh.
I mean, it is mild infuriation
This is how I took this butter/margarine thing - it’s just a mild irritation, and thought I’d share something I thought could be relatable to some people. I didn’t realise I would ruffle so many feathers. Perhaps I have read the room wrong and I shouldn’t have posted here?
This is the equivalent of making ski slopes in cheese
Who does this! :'(
Who does… what? What am I missing here? Somebody took some butter… weren’t they allowed to? Was it yours and they used some without asking? I’m really lost.
So the answer is you!
Have you been tested for autism and ocd?
Nope. It’s just mildly infuriating, not something I’d lose sleep over. If it started to mould because of bread crumbs in it, then I’d be more annoyed because of food wastage.
Honestly if this is “mildly infuriating” IDK how you make it through the day.
This really is infuriating
Because people not showing respect to food - and keep it in its perfect shape and structure, as it’s supposed to be!And obviously, I’m not diagnosed with anything, only my wife complains, that’s it really hard to cook with me ;-)
I refuse to cook with my partner because she can’t just acknowledge that everyone does things in their own way, which is not necessarily better or worse than her way.
Basically, she’s super bossy.
on this website? never
It’s a TUB of butter… it’s one thing if it’s a free standing stick but you dig into a tub.
But you can’t spread a blob of butter as easily as slices. Do they eat it with a spoon?
I’m not sure I’m understanding. It’s margarine or spreadable butter in a tub. How is someone supposed to use it? If I need a could tablespoons of it, what should I do that isn’t that?
I also always skim off the top to keep it level. I feel you, friend.
Like I said in another comment, I thought I’d share something I thought could be relatable to some people. I thought it was pretty innocent and I didn’t realise I would ruffle so many feathers. :(
Doesn’t seem too bothersome to me
What’s wrong with that? Keeping margarine level when you use it is not something I’ve ever seen done before.
Side note - margarine is not butter! It’s a dyed oil product made to mimic butter.
Butter doesn’t come in tubs.
Butter does, in fact, also come in tubs.
Source please.
A mixture of butter and margarine maybe. Butterine. But real butter usually doesn’t.
huh! i stand corrected. i’ve never seen them, but yeah they exist! interesting.
Just pop it in the microwave for 3 minutes and back in the fridge. It’ll be GoOd aS NeW the next morning!
Don’t forget to clean the nuclear explosion inside the microwave after you’re done.
☠️
I’m thinking this is really because you don’t like your job.
You have butter at work? And it’s shared?
Is this really butter or just margarine? It looks too soft for butter.
In that case, a post well done.
I can’t remember. I’m sure it said “spreadable butter”, so it’ll have vegetable oils in it to make it soft.
You can get butter that’s been mixed with oils to make it more spreadable.
Do people actually use butter butter as a spread?
What else should I do with it than spread it on a bread?
Besides obviously cooking with it, but in a bread, yeah, it’s getting spreadedOh, hell yes! That’s one place where butter is much more enjoyable than any of the margarine varieties.
Don’t get me wrong, margarine (despite its many drawbacks) has its place in cooking. But butter is my preference as a fat spread. You get a less single note flavor for one thing. Since the taste doesn’t come from a chemical being added, you get more complexity even with shitty butter (mass produced butter is usually produced by cows fed very limited diets).
It also spreads differently. When cold, it spreads difficult, compared to margarine. But this isn’t a bad thing in all cases. When room temp, or manipulated to soften it, it’s easier than margarine. But the key is that you get a slightly less uniform spread. While this may or may not be a benefit to everyone, it does lead to the experience being varied. Margarine tends to spread very evenly in comparison.
Yes.
Who doesn’t? Majority lactose intolerant nations?
The Brits, se Germans, ze French and de Dutch do, yes (don’t know about the rest of Europe).
Marmite on toast with lashings of butter. Yum.
Hell yeah :)
Sorry mate, you seem to have spelled Vegemite wrong
Also nice, but it’s cheaper to import Marmite in Germany.
That’s wild. In Finland butter is only used for cooking. For everything else we use butter+oil spread like Oivariini or Ingmariini
I used to use margarine, but I can’t get any without palm oil anymore.
yes, i have a stick on the counter in a butter dish. if it sits out too long i use it to cook.
What is this “sits out too long”? Haha
Oh, someone forgot to add breadcrumbs there
