Softening Unrefrigerated Butter Blow Back

“Enough is enough,” in “Battle Over Refrigerating Butter. For God’s sake, just take the Wisconsin Delight out of Frig hour or two before spreading it on the toast & before Mr. Germ turns it into unedible CHEESE …

Forgive me for getting riled up over the WSJ “A-HED” column and whining how “Trying to spread ice-hard butter can wreck toast, pancakes & waffles, but many people aren’t sure it is safe to keep it out of the fridge.” Supposedly, the frustrated author had an epiphany one day & discovered letting the quarter stick sit on the kitchen table all day long did not pose a health risk (although health care experts still aren’t so sure.)

As it happens, I also had the same slippery slope dilemma & ah-ha moment and found a middle ground approach should make everyone happier than Elsie the cow: Take the refrigerated butter out an hour or two before hand so it gets to be room temperature and pleasingly soft, then, put it back in the frig until further notice. Admittedly, I often cheat by putting the putting out & putting it on the kitchen counter before going to bed … and I have yet to pass out from food poisoning. I think …

Davd Soul