this post was submitted on 03 Jul 2024
1291 points (98.7% liked)
Microblog Memes
5874 readers
3558 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
Rules:
- Please put at least one word relevant to the post in the post title.
- Be nice.
- No advertising, brand promotion or guerilla marketing.
- Posters are encouraged to link to the toot or tweet etc in the description of posts.
Related communities:
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Stick always in the butter dish for room temp and spreadable. Also for frying up stuff. Rest of it, in the fridge.
when the room temp is 30C, that is a bad idea.
"butter: fridge or not" is basically a quiz to find out where people live.
On the flip side, it is so cold here that room temp butter is not quite spreadable.
I’ve been doing this since CoOViD. Previously I never used butter because it’s too hard from the fridge and “everyone knows” you need to refrigerate it.
However I started doing a lot more cooking, so it’s always been finished before it goes bad:
I’m not even sure what “going bad” means for butter. I have seen it change color so the outside is darker than inside, and threw it out. But ive never noticed an off taste or smell.
It never makes it past a week at our household with three kids