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Just an excuse for butter!

What food do you eat that is really just an excuse for overindulging in butter?

My first butter "excuse" is pancakes! I love the taste of butter and slathering butter on pancakes is oscenely indulgent for me.

Others: Waffles, corn on the cob, baked or mashed potatoes.......

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  1. Bread, potatoes, corn, crackers, spinach, eggs... anything that is classed as food, basically.

    2 Replies
      1. re: fourunder

        Fourunder beat me to it...Fresh Baked Bread or even toast is a great excuse to over do it!


        1. Fresh bread, although it does a number on my digestion.
          Corn on the cob - that's butter AND salt. My family has an annual corn roast and one of my nieces, whose mother was rather strict with salt, was overheard saying 'I LOVE SALT' while sucking on her cob of corn

          And escargots are a good excuse to load up on garlic butter.

          1. Mashed potatoes, shortbread, beurre blanc, compound butters, scones, buttermilk biscuits, browned butter sauce for gnocchi and fresh baked bread. I also love to stir it into risotto at the end. If there is any excuse I'm there!

            1. Grilled cheese sandwiches (made some the other day and couldn't resist scooping up the melted butter residue in the frying pan; finger-lickin' good), steak, baked potato, etc.

              1. Pretty much any carb or vegetable.

                  1. re: hyacinthgirl

                    Oh yeah. Here in Northern California I serve the artichoke alongside Dungeness crab to maximize the use of my butter warmer.

                    1. re: Ruth Lafler

                      ooooh... makes me want to run out and get the last of the dungeness crab and some early chokes....

                      1. re: mariacarmen

                        Makes me want to shoot myself for leaving Berkeley...

                    2. re: hyacinthgirl

                      Artichokes for me, too...only make it garlic butter! In fact, thats what we will be having tonight with braised lamb shanks, if I ever tear myself away from this laptop!

                    3. Lots of good answers ~~ I'll add grits!

                      1. Pretty much anything, especially if I've invited a specific butter-averse friend over for dinner. I have been know to even slip some into granités

                        1 Reply
                        1. re: wattacetti

                          I must be missing something -- why would you go out of your way to serve butter to someone who doesn't like it?

                        2. Definitely waffles, corn on the cob and toast. Oh, and baked potato skins--I'll skip the potato part if I can have the skin slathered in butter.

                          4 Replies
                          1. re: gaffk

                            When I was a kid and had waffles I made sure I filled every one of those nooks and crannies with butter and then doused them with maple syrup!!!! Heavenly!!

                            1. re: Motosport

                              Have to admit, I'm no longer a kid, but nooks and crannies still get filled with butter and *real* maple syrup over the top! Not often, but still heavenly :)

                              1. re: gaffk

                                I'm another of the "every waffle nook must have butter in it".

                                Maple syrup isn't something I grew up with, so I'd go for home made jelly instead. (The best was a quince jelly that was sweet and tart and just beautiful on fresh waffles.)

                                An extension of waffles are good English Muffins with big craters to be filled with butter.

                                1. re: shallots

                                  Reminds me of the old Thomas' English Muffins commercials: "With lots of nooks and crannies to hold the melted butter in" :)

                          2. bread & toast
                            muffins, biscuits, & rolls
                            waffles and pancakes
                            mashed potatoes

                            anyone had a pianomo roll? its like a sponge cake jelly roll, but with butter sugar and cinnamon instead of jelly

                            3 Replies
                            1. re: KaimukiMan

                              Is the pianomo roll a Hawaiian specialty?

                              1. re: Tripeler

                                It's a Filipino creation, probably borrowed in part from Spanish culture and adapted. But yes, it is popular here in some areas.

                            2. yes all the carbs

                              fish cooked in butter
                              honey cake and butter

                              1. Interesting.

                                I don't like butter and rarely, if ever, cook with it.

                                I do bake with it when I have to, however.

                                14 Replies
                                1. re: ipsedixit

                                  and once again, you and i are on the same wavelength ipse :)

                                  well, it's not that i DISlike butter, i just don't like its flavor to overwhelm whatever i'm eating. it certainly has its place on a baked potato, English muffin or cinnamon toast, but i've gone weeks and even months without using it or even realizing that i didn't have any in the house.

                                  1. re: goodhealthgourmet

                                    Separated at birth? You got all the looks and we split the taste buds?

                                    Back to butter. I don't even spread it on things like toast and don't even get me started on butter on baked potato. One more bit of a rant ... I have never understood why butter or ghee is used on something as delicate and mild tasting as lobster. At that point, might as well use surimi or tofu.

                                    1. re: ipsedixit

                                      I have never understood why butter or ghee is used on something as delicate and mild tasting as lobster.
                                      that confirms it - we were most definitely separated at birth. i don't understand it with artichokes either.

                                      so what goes on the baked potato? cheese? sour cream? salsa? mustard? (actually i used to put honey mustard on baked potatoes in college.)

                                      1. re: goodhealthgourmet

                                        so what goes on the baked potato? cheese? sour cream? salsa? mustard? (actually i used to put honey mustard on baked potatoes in college.)


                                        Yup, mustard (any kind). And, sometimes, ketchup.

                                        1. re: ipsedixit

                                          i'm going to pretend you didn't say ketchup.

                                          my ultimate favorite: low-fat sour cream or Greek-style yogurt mixed with powdered buttermilk, minced fresh chives, smoked paprika, a touch of Dijon, a splash of cider vinegar, and plenty of ground black pepper. spoon over a steaming baked potato and top with freshly grated Parm or Pecorino and bits of just-cooked, super-crispy bacon. tater heaven.

                                          but back to butter for a second so i don't get in trouble...i don't even bother with it in my mashed potatoes unless i'm making them for someone who *must* have it. for basic mashed i prefer olive oil...particularly if i'm making super-smooth, whipped potatoes.

                                              1. re: mariacarmen

                                                Ketchup + baked potato = cardinal sin


                                                I look it two ways.

                                                1. It's just like french fries, but healthier.

                                                2. It's just like putting ketchup on hashed browns or home potatoes, sans the time on the frying pan.

                                      2. re: goodhealthgourmet

                                        i'm with you goodhealthgourmet re: butter.

                                        my pet peeve, when i used to eat steaks regularly, is that some steak houses would squelch the flavor of rare, very expensive, dry-aged meat with butter, a pedestrian everyday ingredient.
                                        i'd always send the meat back when they did this

                                        1. re: westsidegal

                                          Oh hells yes- all a great piece of grilled steak needs is salt and pepper- you can delete either or both to your taste. But the perfect ribeye doesn't need butter or a sauce.

                                        2. re: goodhealthgourmet

                                          I'm with you guys. I don't hate butter, but I only buy it for baking. I don't use it as a condiment on anything -- not bread, not potatoes, not pancakes -- and I don't add it to sauces, dals or purées. I don't think it's necessary and frankly, I just like the lighter flavours without it.

                                          As for the baked potato topping debate, I go with salsa or hummus (sounds weird and awfully beige, but it's delicious).

                                          1. re: piccola

                                            (sounds weird and awfully beige, but it's delicious)
                                            i can vouch for the deliciousness! and one of my other unusual favorites on a baked potato is my spicy black bean dip with salsa & queso fresco.

                                            1. re: goodhealthgourmet

                                              Forgive me if i already said this, but James Beard was a proponent of fresh lemon juice and ground pepper on a baked potato, which I've had and love.

                                      3. Yes to all the above, but each of them has a raison d'etre independent of butter. Take away the butter, and there's still a good reason to eat potatoes, artichokes, fresh-baked bread, Dungeness crab, etc.

                                        But escargot are another matter entirely. Their sole purpose in life is to serve as a butter (better yet, garlic butter) delivery vehicle. Mmmm, snails...

                                        5 Replies
                                        1. re: alanbarnes

                                          I concur. The first time I had escargot was when my mom ordered it as an app to "share" with me. I ate all the escargot, my brother ate all the bread sopping up the garlic butter. Almost 20 years later she still brings up that story.

                                          1. re: alanbarnes

                                            Yes, snails are proof that almost anything is edible if you put enough garlic butter on it.

                                              1. re: alanbarnes

                                                I wholeheartedly concur! Snails would definitely be my answer too.

                                              2. Bread, beautiful bread!

                                                1. ... and crumpets (I assume they are called the same thing in the US?).. you spread on the butter when they're hot and it melts and fills the holes - so then you look at ithe crumpet and say 'oh look, there's no butter on it!' and then you spread on some more.
                                                  Add a sprinkle of salt or a scraping of Marmite and dribbly buttery yum!

                                                  14 Replies
                                                  1. re: Peg

                                                    we call them English Muffins, you will rarely find a true crumpet in the US - certainly not in most grocery stores or even bakeries.

                                                    1. re: KaimukiMan

                                                      No - a muffin is NOT a crumpet - they are very different.

                                                      1. re: Peg

                                                        An English muffin looks nothing like an actual muffin. It's the closest thing we have to a Crumpet here in the Colonies.

                                                        1. re: Motosport

                                                          You can get crumpets in the States, they had them at my little tiny supermarket in Brooklyn.

                                                          1. re: buttertart

                                                            And if I recall correctly, I've seen crumpets at Trader Joes.

                                                            1. re: viperlush

                                                              Yes, I have too. Even whole wheat ones (shudder).
                                                              Butter and plenty of thck-cut Seville orange marmalade for me, please.

                                                              1. re: buttertart

                                                                I have seen them packaged in supermarkets too.

                                                                For health reasons, I now use Smart Balance for spreading purposes, where it's not bad (poor job in cooking, however). I love unsalted butter but ration it pretty heavily. The best buttery thing I've ever eaten is Jasper White's pan-roasted lobster. I don't want to know how much butter goes into a serving, but I swab the shells with bread to get every molecule of that buttery sauce. Suggested serving: one per decade.

                                                                1. re: greygarious

                                                                  God, Jasper White is/was a fantastic cook. We ate at Jasper's once and I still remember every detail of the meal.

                                                                2. re: buttertart

                                                                  Publix have crumpets but like American sliced packaged breads they are too sweet.

                                                                3. re: viperlush

                                                                  Crumpets AND English muffins practically side by side. However, looking for muffins at Ralphs the other day, THEY had crumpets, too!

                                                                  But hey - back to BUTTER!!

                                                              2. re: Peg

                                                                Agree Peg, an english muffin is not a crumpet, but if you do a google search they will be linked and most americans would call it an english muffin. that doesn't mean they would be correct, but crumpets don't exist in most of America as others have stated above.

                                                            2. re: Peg

                                                              Oh yes, they sell those in some supermarkets here in Canada too, I love them, even though the butter sometimes tends to run all the way through. yum.

                                                              1. re: im_nomad

                                                                That's how you know you put enough on.

                                                            3. STEAK! Ok, so it’s an excuse to eat two things that are clogging my arteries at the same time… a nice compound butter with citrus, herbs, cracked pepper is absolutely amazing on a nicely grilled steak

                                                              Soft white bread begs for butter to me, but nice fresh crusty Italian or French… no thank you!

                                                              Corn on the cob is also another butter & salt excuse for me

                                                              Grits… you can’t have grits without butter. I think there’s a rule written somewhere about that

                                                              1 Reply
                                                              1. re: cgarner

                                                                I can't get at all interested in soft white bread anymore, but a baguette or filone or ciabatta to me requires a knife and a big pot of very fresh unsalted butter. I remember thinking that a "continental breakfast" would be a poor, thin thing, until the first morning in Rome with pots of that butter, trays of every kind of crusty roll imaginable, and big pots of fresh hot coffee. All of a sudden I didn't feel a pressing need for bacon, eggs or grits …

                                                              2. OK so now I am craving a baked potato loaded w/butter

                                                                1. My list is very similar to yours! (OP)

                                                                  Waffles, corn on the cob, sweet potatoes...however, I never put butter (or syrup) on my pancakes.

                                                                  I will add movie theatre popcorn, lobster and english muffins to my list..oh and eggs with buttered toast! A really good slice of buttered toast can't be beat actually.

                                                                  For years, I went through a healthy phase and would not add butter to any veg, bread, popcorn etc..
                                                                  but I'm over that now - life is too short!

                                                                  7 Replies
                                                                  1. re: NellyNel

                                                                    How about those "health" conscious folks that fry their eggs in olive oil or spray "Pam" shortening?
                                                                    OMG an egg has go to be fried in butter!!

                                                                    1. re: Motosport

                                                                      Au contraire. When it comes to frying eggs, butter is nothing more than an acceptable substitute for bacon fat.

                                                                      1. re: alanbarnes


                                                                        I like bacon fat AND a bit o butter!

                                                                        1. re: alanbarnes

                                                                          Only works if you're also cooking bacon. If having sausage or scrapple, butter is the accepted substitute.

                                                                          1. re: alanbarnes

                                                                            When frying an egg,
                                                                            The Calvinist part of me demands use of teflon
                                                                            to minimize usage of all types of oleos
                                                                            be they buteric or baconic.

                                                                            It is only an exercise
                                                                            in deferring induldgement
                                                                            much like those monks
                                                                            who once wore scratchy hair-shirts.

                                                                            Because once that the egg has been so chastely fried
                                                                            You can melt up a sh*tload of butter and drizzle it.

                                                                            1. re: FoodFuser

                                                                              I swing the other way - for sunny side up, I melt about half a cup of bacon fat in a skillet so that the whites are completely submerged while cooking. I keep telling myself that very little fat sticks to the eggs, but haven't had the nerve to weigh the skillet before and after cooking.

                                                                              1. re: alanbarnes

                                                                                Yep, growing up that is the way we used to eat eggs - along with white bread fried in the remaining bacon fat...vividly remember the bowl of bacon fat in the fridge..
                                                                                ... great for frying up salmon also -

                                                                      2. at the Big E didnt they have deep fried butter????

                                                                        1. the usual suspects mentioned above (especially artichokes, composed butters on steak, and mashed potatoes), and ham and thickly buttered toast. really i'm talking about those prepackaged toasts, i don't know what they're called (in my neighborhood the ones i buy are made by Bimbo, and they come in whole wheat and double fibre. THOSE crunchy things, spread thickly with butter, with a nice piece of good deli ham on top. Trader Joe's used to sell these rusks that were excellent with butter too. Again, not the melting goodness of hot toast with butter (tho that's wonderful) but butter as a topping much like cream cheese -a thick layer so you can taste the butter itself. and then a layer of braunschweiger.

                                                                          butternut squash with butter and brown sugar - the salty sweetness, much like pancakes with syrup and butter.

                                                                            1. I agree with STEAK!
                                                                              Also hot rolls or blueberry muffins, waffles, pancakes, escargot, and ofc corn on the cob.

                                                                              1. Related - salted or no? For me, unsalted in baking (usually, not in brownies or shortbread, though), salted for table use. ALWAYS. Extra points for cultured and salted (as I had at Hibiscus) and salted with crystals of sea salt in (as I had at Per Se). Ahhh butter. Tarts, etc.

                                                                                1 Reply
                                                                                1. re: buttertart

                                                                                  I use unsalted for most baking but do sprinkle things such as fudge brownies, chocolate tarts, butterscotch or caramel and shortbread with a finishing salt such as sel de gris or fleur de sel.

                                                                                  On bread we use cultured European butter (if we can find it!) and sprinkle with one of my 20 finishing salts.

                                                                                  We are pretty picky (read: inane?) with what butter to use when at our house! :-D

                                                                                2. Lobster and steamed clams swimming in butter, my birthday meal every June! Left over lobster butter goes over the corn on the cob.

                                                                                  1. White rice! I'm not much of a butter fiend but buttered white rice is the best comfort food.
                                                                                    Also when I'm feeling particularly indulgent, homemade bread with BROWN butter, or toasted in a pan with it. Soo rich but a little goes a long way. Other than that I prefer potatoes, corn etc plain.

                                                                                    20 Replies
                                                                                    1. re: Slowdive

                                                                                      My mom made her own version of Rice A Roni. She would brown some vermicelli in butter and add it to the rice. YUMMY!!

                                                                                      1. re: Motosport

                                                                                        same with my mom. she broke up the vermicelli, added uncooked rice, browned both in BUTTER then cooked in chicken stock and some parsley. Viola, Rice-a-Roni. Of course my brother and I both insisted on putting more BUTTER on it at the table.

                                                                                        We also ate plain white rice for breakfast with BUTTER (and sugar/cinnamon.)

                                                                                        1. re: KaimukiMan

                                                                                          Has anyone ever complained: "Too much butter!"

                                                                                          1. re: Motosport

                                                                                            Has anyone ever complained: "Too much butter!"

                                                                                            only my cardiologist

                                                                                            1. re: Motosport

                                                                                              Has anyone ever complained: "Too much butter!"
                                                                                              [raises hand]

                                                                                                1. re: westsidegal

                                                                                                  Me too. Especially when I'm eating a restaurant breakfast and the toast is all soggy.

                                                                                              1. re: Motosport

                                                                                                Well, when it drips out of my springform pans on the bottom of the oven sometimes... maybe. But then I eat cake, so it's all good !

                                                                                                1. re: Motosport

                                                                                                  Unfortuantely I do now as I eat healthier. Rarely have butter or margarine in the house. Use flavoured olive oil mostly for bread dipping on the rare occasion. Veggies are eaten plain.....but healthy. Do splurge on weekends though......so if out I will say yes to butter.

                                                                                                  1. re: Motosport

                                                                                                    As Billy Idol once said about rock + roll:
                                                                                                    "Too much is never enough."

                                                                                                    1. re: eclecticsynergy

                                                                                                      I thought that was one of Mae West's lines.

                                                                                                          1. re: buttertart

                                                                                                            Though I shudder to make this reply upon butter
                                                                                                            we must face fact that Mae was admired not just for her lines
                                                                                                            but also the form of her udders.

                                                                                                            I post with apology but no hint of tautology
                                                                                                            as it brings us full circle to when times at the teat
                                                                                                            when we sat on the stool and squeezed milk to the pail
                                                                                                            and felt rhythm in grazing that resulted in butter.

                                                                                              2. re: Slowdive

                                                                                                For me, white rice with butter and soy sauce. Childhood favorite and I still eat it to this day when the fridge is looking bare - we've always got rice, soy sauce, and butter!

                                                                                                1. re: uwsister

                                                                                                  Me, too! Have you commented on any of the soy sauce-butter threads?

                                                                                                  1. re: Ruth Lafler

                                                                                                    I have not - I don't follow General Chowhounding Board as closely as my local board. I'll have to look out for them. I love soy sauce and butter combination.

                                                                                                  2. re: uwsister

                                                                                                    I love rice & butter and rice, butter & soy sauce. My mom hated me dousing it with the soy sauce for some reason that now escapes me.

                                                                                                2. to all the above, I will add egg noodles with flat leaf parsley.

                                                                                                  6 Replies
                                                                                                  1. re: LA Buckeye Fan

                                                                                                    How did we all miss that? Those nice curly egg noodles exist only to transport butter (and salt).

                                                                                                      1. re: gaffk

                                                                                                        No worries. I've got your butter back.

                                                                                                      2. re: LA Buckeye Fan

                                                                                                        slice cold butter- put on fresh white bread - cover with homemade french fries and plenty of salt - fold over ; squish and enjoy - buttery salty heaven.....excuse for butter and salt!

                                                                                                        1. I love to grill steak and top it off with a good pat of unsalted butter, to melt and run down and mix with the delicious pan juices, then to be spooned over my mashed or baked potato......
                                                                                                          A delicious Everything Bagel Thin, loaded with unsalted butter and sour cherry preserves or good apricot jam.
                                                                                                          Corn. On the cob, off the cob. Corncorncorn.
                                                                                                          I drench fresh peas in melted butter and eat them in a bowl with a spoon to get every last salty, creamy drop of juice.
                                                                                                          Hot egg noodles tossed with butter. Sometimes I add cottage or ricotta cheese.

                                                                                                          1. Jersey style: Gimme a butter roll (Kaiser roll slathered w/ butter),n a very common blue collar breakfast.

                                                                                                            3 Replies
                                                                                                              1. re: buttertart

                                                                                                                Sounds like breakfast in Denmark....or Amsterdam....yum.
                                                                                                                Though I think in Denmark that butter would be covered with chocolate "jimmies".

                                                                                                                1. re: mamachef

                                                                                                                  We don't need no sissy chocolate jimmies where we live.
                                                                                                                  Has to be salted butter and much more of it than you would normally put on bread.

                                                                                                            1. Egg noodles or orzo or spaghetti with melted butter with a little fresh garlic briefly sauteed in the butter topped with fresh grated parmesan cheese, some finely chopped parsley (comfort food any time of day or night).

                                                                                                              1. when you think of it, alfredo sauce is barely more than a glorified butter sauce... a great amazing wonderful concoction when done right, but definitely butter dependent.

                                                                                                                2 Replies
                                                                                                                1. re: KaimukiMan

                                                                                                                  OH yeah, KaimukiMan. It's the butter, and nothing but the butter, that creates that creamy, emulsified, delicious sauce....

                                                                                                                  1. re: mamachef

                                                                                                                    Hell, I love it so much I even like the canned sh!t

                                                                                                                2. Two of the best of the butrified vehicles
                                                                                                                  are a loaf of good garlic bread
                                                                                                                  and a bowlful of oaties.

                                                                                                                  A sixteen ounce loaf of once-crunchy baguette
                                                                                                                  with addition of garlic and rosemary
                                                                                                                  can easily soak up a full pound of butter.

                                                                                                                  And as for the oaties
                                                                                                                  that Quaker black hat
                                                                                                                  is but invitation
                                                                                                                  to give dollops of fat.

                                                                                                                  Oaties, whether instant or rolled or fully from groaties
                                                                                                                  accept of the gift of the butter.

                                                                                                                  2 Replies
                                                                                                                  1. re: FoodFuser

                                                                                                                    A good oatmeal cookie contains equal amounts of oats and butter by weight.

                                                                                                                    1. re: alanbarnes

                                                                                                                      Such balance of groaties refined down to oaties and given a glance of good butter.

                                                                                                                  2. Any pasta or bread, any pancake or waffle, any vegetable or legume, any meat or fish, any soup or stew, most desserts. Did I leave anything out?

                                                                                                                    My personal faves:
                                                                                                                    Sweet butter on fresh warm bread! or hot toast
                                                                                                                    Mashed potatoes, definitely call for overindulgence
                                                                                                                    Peas and rice
                                                                                                                    Corn with butter and Herbamare
                                                                                                                    Pasta with garlic butter
                                                                                                                    A butter swirl makes every soup or sauce better
                                                                                                                    Steak- a pat of butter and some Maggi puts it completely over the top.
                                                                                                                    Popcorn- I melt butter and add a splash of Louisiana sauce, not for heat but just enough for the savory taste and that heavenly aroma.
                                                                                                                    Simplest pan sauce- butter and a bit of lemon juice or vinegar, or a dash of good sherry
                                                                                                                    Brown butter- ambrosia on vegetables, and it makes such a difference in baked desserts
                                                                                                                    As others have mentioned: compound butters rock, and I can't imagine grits without butter.

                                                                                                                    1 Reply
                                                                                                                    1. re: eclecticsynergy

                                                                                                                      Well named as elcletctate
                                                                                                                      and av of a showflake thar engathers all.

                                                                                                                      Each pound constitututes about 3600 calories
                                                                                                                      so have qt it with all the ado of af adieu/

                                                                                                                      1. i had some warm cornbread yesterday and i just could not put enough butter on it. it was delightful!

                                                                                                                        1. just reading this is making me gain weight! butter is my favorite food, haven't had it in weeks (dieting). but here are my faves:

                                                                                                                          -garlic bread
                                                                                                                          -BAGELS. I've definitely walked down the street, grabbed a bagel, eaten it while walking, and stopped at the next bagel store a few blocks away. I have an addiction to buttered bagels.

                                                                                                                          18 Replies
                                                                                                                          1. re: PotatoPuff

                                                                                                                            Bagels. Takes me back a year. I was eating a heavily buttered bagel, so much so it dripped onto a very unfortunate spot on my blouse. Our admin lent me her sweater, but I had a meeting that afternoon with outside vendors. Once I showed my boss what had happened I got a pass to go to the mall and replace the blouse before the meeting. I don't think I've eaten a buttered bagel while walking since.

                                                                                                                            1. re: gaffk

                                                                                                                              Two words, gaffk: Lobster Bib. Sure, it'll wreck the classy outfit factor.....but not nearly so much as a big, transparent grease stain...... : )

                                                                                                                              1. re: mamachef

                                                                                                                                Mom (82+) wants a dental bib ;)

                                                                                                                                And I still have the blouse on company $

                                                                                                                              2. re: gaffk

                                                                                                                                Butter on warm corn bread....baked and mashed sweet potatoes...saltines...spread on toast with strawberry jam. And please, we can't forget butter on Matzah at Passover time! Yummy in my tummy! LOL

                                                                                                                                1. re: Miri1

                                                                                                                                  Such succulent warmth is envoked by the memories
                                                                                                                                  of butter thick spread upon hot steamy cornbread.

                                                                                                                                  1. re: Miri1

                                                                                                                                    OMG, Miri1 - you wrote what I totally forgot! Butter on Matzo (it's REALLY good on those newfangled egg and onion matzos, but great on all the others too) was a family seasonal treat - spread with softened unsalted butter, and sprinkled gently with salt. Yum. Crunchy, wheaty, buttery salty deliciousness, in one bite.

                                                                                                                                    1. re: mamachef

                                                                                                                                      I forgot too - ! Butter on Matzo; -

                                                                                                                                      why others lose weight on the holiday and I gain..(honestly of course so that doesn't count ..right?) .

                                                                                                                                      how could I forget that? Time for more B12 !

                                                                                                                                      1. re: caseygirl

                                                                                                                                        And some ginko biloba.....
                                                                                                                                        Re: why others lose weight on the holidays? they do? I don't! Because....
                                                                                                                                        I cook, and she who cooks must taste.
                                                                                                                                        Then I cook some more, and so on......
                                                                                                                                        And then there's the meal itself, which must be consumed in it's fullness, and critiqued
                                                                                                                                        Not to mention, leftovers.
                                                                                                                                        I suppose I could work off some calories, were I so inclined, by washing up the dishes and cleaning up the kitchen, but that chore is reserved for the ones who DIDN"T COOK, so no dice. : )
                                                                                                                                        ( poof )

                                                                                                                                        1. re: mamachef

                                                                                                                                          i never remember to take my ginko biloba...

                                                                                                                                      2. re: mamachef

                                                                                                                                        Salted matzo with butter :) OK, I now have 10+ dishes that are just excuses for butter. I guess I should visit a cardiologist tomorrow?

                                                                                                                                        1. re: gaffk

                                                                                                                                          For me it has to be whipped butter on matzah. Nothing else willdo. Breakstone's whipped butter is a tradition!

                                                                                                                                          And matza brie must also be cooked in butter. Lots and lots of butter. I won't have it any other way. After all, it's only once a year, right? (shhh, don't tell but I sometimes eat it during the year, too! LOL)

                                                                                                                                          1. re: Miri1

                                                                                                                                            Matzo brie absolutely must be cooked in loads of unsalted, high quality butter. (Looking around furtively....sometimes, I eat it during the year too....your secret is safe with me.)

                                                                                                                                          2. re: gaffk

                                                                                                                                            Oh, I remember salted matzos with butter. I loved those as a kid.

                                                                                                                                            After giving birth to my first child in 1971, it was after visiting hours and the hospital kitchen was closed. I was starving and the maternity nurse dug up some saltines and butter from a stash she had. That tasted so good and I was able to fall asleep happy and content.

                                                                                                                                            1. re: noodlepoodle

                                                                                                                                              There is ritual had in the act of the peeling
                                                                                                                                              the cellophane plastic from that pair of saltines.

                                                                                                                                              Then the reach for the butter in it's gold-plated foil
                                                                                                                                              sometimes delivered in a bowl of cold ice

                                                                                                                                              Knife comes into play as butter is spread across crystals of salt and baked flour.
                                                                                                                                              A Saltine thus anointed exhibits its best and for sure shines in its finest hour.

                                                                                                                                              1. re: FoodFuser

                                                                                                                                                The Bard could not have said it better!

                                                                                                                                                1. re: Motosport

                                                                                                                                                  Sad that the Bard worked when all was available was a carved quill pen.
                                                                                                                                                  Just imagine his mind full unleashed as a typist.

                                                                                                                                                  But Damn what good work He did with just a goose feather.

                                                                                                                                                  1. re: FoodFuser

                                                                                                                                                    For those who love buttery pancakes, try these (with more butter on top, of course)

                                                                                                                                                    WHOLE GRAIN GRIDDLECAKES

                                                                                                                                                    2/3 C. rolled oats processed until very fine ]
                                                                                                                                                    1-1/3 C. whole wheat flour ]
                                                                                                                                                    2/3 C. yellow stone ground cornmeal ] These ingredients can be
                                                                                                                                                    2/3 C. flour ] mixed together & frozen to take
                                                                                                                                                    4 tsp. baking powder ] with you for a trip. Will keep
                                                                                                                                                    2 tsp. baking soda ] frozen for months.
                                                                                                                                                    2 tsp. salt ]
                                                                                                                                                    1-1/2 sticks butter, softened ]

                                                                                                                                                    Process in food processor until well combined.

                                                                                                                                                    In a bowl combine:
                                                                                                                                                    4 C. buttermilk,
                                                                                                                                                    4 eggs lightly beaten
                                                                                                                                                    1/2 C. maple syrup.

                                                                                                                                                    Add flour/butter mixture to milk mixture. Stir until just combined. Let stand for 5 min. Batter should be thick. If necessary, thin with more buttermilk. These need to be cooked longer than usual.

                                                                                                                                                    Makes about 36 pancakes using a ¼ C. measure. Serves 6-8.

                                                                                                                                                    Can add blueberries to batter. Try adding some coarsely chopped pecans or walnuts.

                                                                                                                                                    I like to combine blueberries and maple syrup in a large microwave-proof cup and heat in the microwave until the berries pop.

                                                                                                                                  2. I just had the Holy Trinity of butter excuses last Sat, my birthday; Steamed calms dipped in butter, lobsters dipped in butter and sweet corn swimming in butter(strawberry short cake w/ whipped cream and ice cream, 2 more "forms" of butter. Thankfully, for mt heart,, birthdays come but once a year.

                                                                                                                                    5 Replies
                                                                                                                                    1. re: Passadumkeg

                                                                                                                                      as your heart screamed: "I think I can, I think I can!!"
                                                                                                                                      During bi-color sweet corn season I have been known to slather my corn on the cob with so much butter it leaves a puddle in the plate. I then roll the "bare" cob in the butter and have a butter lovers encore event.
                                                                                                                                      Rotthamps promises sweet corn by July 4!!!!!!!!!!

                                                                                                                                      1. re: Motosport

                                                                                                                                        As a kid, we used to pick sweet corn at my cousin's farm in East Brunswick, NJ. Summer suppers were often just huge pot of sweet corn an lots of butter. I hope to come down to NJ after the 4th to binge.

                                                                                                                                        1. re: Passadumkeg

                                                                                                                                          Got the first local sweet corn yesterday--great conveyor of butter. Hope it's a good, long season.

                                                                                                                                        1. re: Passadumkeg

                                                                                                                                          Did P have a B day?

                                                                                                                                          I hear slurp of clams
                                                                                                                                          Crunch of those grizzled teeth across rows of corn.

                                                                                                                                          May it be every Mainer's wish
                                                                                                                                          That upon such such auspicious day
                                                                                                                                          His jaw drips with butter.

                                                                                                                                        2. There is a flower in the genus Linaria
                                                                                                                                          known better as "Butter and Eggs."

                                                                                                                                          But heck, also called "Bastard Toadflax."

                                                                                                                                          Six eggs to the side, butter is melted
                                                                                                                                          then centered on the bain marie.

                                                                                                                                          This will take time.
                                                                                                                                          I am willing to spend it.
                                                                                                                                          Just me and my butter and eggs.

                                                                                                                                          Softest of wooden spoons joins to my fist
                                                                                                                                          I have shaved him down just for this task.

                                                                                                                                          Eggs, softly beaten, now meet with the butter.
                                                                                                                                          There is no sizzle.
                                                                                                                                          This is all very gentle.
                                                                                                                                          Stir slowly on journey to soft curds in butter.

                                                                                                                                          Gentle temps
                                                                                                                                          gentle stirring
                                                                                                                                          eggs are curding

                                                                                                                                          Memories June meadows so full of that toadflax.
                                                                                                                                          Pale yellow petals, just like my eggs.

                                                                                                                                          Spoon shaved to feather begins its delivery now
                                                                                                                                          of soft stirred good egg curds
                                                                                                                                          encased with butter.

                                                                                                                                          Linaria. Butter and eggs.

                                                                                                                                          1. Excuse for butter?
                                                                                                                                            Ha! What a silly question!
                                                                                                                                            Why popcorn of course!

                                                                                                                                            (Oops, sorry. Wrong thread.)

                                                                                                                                            1. I just discovered strawberry butter. AWESOME