My new butterbell arrived in the post this morning. It is a great concept for keeping butter at room temperature without spoiling the butter. You put some cold water in the base of the crock then pack about 1/2 cup of butter into the bell shaped lid. Invert the lid into the crock and the butter's flavour and freshness is protected by an airtight seal of water at the base of the crock.
This one is a French invention and so the word "beurre" is used on one side and 'butter' on the other side
"Plus besoin de faire fondre le beurre dur"
@vskolnik I didn't either really but then margerine has the same amount of calories. Butter has more cholesteral so has to be in moderation. Butter has far more taste than margerine, though!
@havrotb Je n'ai jamais vu l'huile de coco à vendre! Il aurait une belle saveur de noix de coco sur le pain grillé et purée? Merci pour votre commentaire!
@maggiemae I fear your French is somewhat better than mine! haha I buy it at Costco 1.5 kg. It's like shortening but tastes delicious on a spoon! What is left over on the spoon I rug into my skin. Cures a little spot of psoriasis that I had on my leg. Apparently it is the best oil to cook with; better than olive oil. Still researching it, but it sure tastes good! (so that means that it HAS to be bad for you ... right?)
First of all, I really like the shot- minimalist and dramatic in b/w (although I can tell it's color). Secondly, I've seen some really nice butter dish versions of these, but this one is particularly nice because it seems unique in style. Thirdly, butter is better for you in moderation because margarine is totally processed basically pure fat- your body does not process it at all! (mho after years of using the stuff thinking it was better for me and then really reading the label!) and thirdly- you can find coconut oil in all its shapes and forms in a health food store, some supermarkets and on line at Vitacost.com . I use it mostly in cooking- it's a bit pricey- but it's a great substitute for recipes that call for shortening or lard. I also use it to coat pans to keep things from sticking as an alternative to using olive oil. Back to the shot- I especially like the little reflection!
@olivetreeann it sounds such a good idea, @olivetreeann Ann, I shall put it on my shopping list! In the meantime I am enjoying the lightly softened butter on my breakfast toast!
This is a neat conception maggiemae & it is a pretty little pot...can't get an idea of the scale but must be a little bigger than it looks here. Butter every time for me but only a little unfortunately, I would really like to spread it thickly on hot toast!
@happypat Its about as big as a honey pot, Pat. We only have toast on Saturdays so it is always just a little butter per week. Some in the mashed potatoes though - don't want to do without that! And John loves his date scones in the coffee bars with butter.
