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Just an excuse for butter!

Motosport Feb 2, 2011 10:40 AM

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. Peg RE: Motosport Feb 2, 2011 10:42 AM

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

    2 Replies
    1. re: Peg
      fourunder RE: Peg Feb 2, 2011 10:46 AM

      Fresh Baked Bread

      1. re: fourunder
        LiveRock RE: fourunder Feb 2, 2011 10:48 AM

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


    2. s
      sherriberry RE: Motosport Feb 2, 2011 10:49 AM


      1. t
        tldmatrix RE: Motosport Feb 2, 2011 10:51 AM

        Bread is 1st on my list, also fresh pasta

        1. Sooeygun RE: Motosport Feb 2, 2011 11:09 AM

          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. chefathome RE: Motosport Feb 2, 2011 11:32 AM

            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. mucho gordo RE: Motosport Feb 2, 2011 11:55 AM

              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. h
                Heatherb RE: Motosport Feb 2, 2011 12:05 PM

                Pretty much any carb or vegetable.

                1. hyacinthgirl RE: Motosport Feb 2, 2011 12:28 PM


                  4 Replies
                  1. re: hyacinthgirl
                    Ruth Lafler RE: hyacinthgirl Feb 2, 2011 03:45 PM

                    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
                      mariacarmen RE: Ruth Lafler Feb 3, 2011 10:21 PM

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

                      1. re: mariacarmen
                        buttertart RE: mariacarmen Feb 4, 2011 07:26 AM

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

                    2. re: hyacinthgirl
                      LJS RE: hyacinthgirl Feb 20, 2011 10:01 AM

                      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. Uncle Bob RE: Motosport Feb 2, 2011 12:39 PM

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

                      1. w
                        wattacetti RE: Motosport Feb 2, 2011 12:47 PM

                        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
                          piccola RE: wattacetti Feb 22, 2011 04:55 PM

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

                        2. gaffk RE: Motosport Feb 2, 2011 03:10 PM

                          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
                            Motosport RE: gaffk Feb 2, 2011 04:36 PM

                            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
                              gaffk RE: Motosport Feb 2, 2011 04:51 PM

                              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
                                shallots RE: gaffk Feb 3, 2011 11:18 AM

                                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
                                  gaffk RE: shallots Feb 3, 2011 03:03 PM

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

                          2. KaimukiMan RE: Motosport Feb 2, 2011 04:55 PM

                            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
                              Tripeler RE: KaimukiMan Feb 3, 2011 09:55 PM

                              Is the pianomo roll a Hawaiian specialty?

                              1. re: Tripeler
                                KaimukiMan RE: Tripeler Feb 3, 2011 11:09 PM

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

                                1. re: KaimukiMan
                                  Tripeler RE: KaimukiMan Feb 4, 2011 12:17 AM


                            2. s
                              smartie RE: Motosport Feb 2, 2011 06:42 PM

                              yes all the carbs

                              fish cooked in butter
                              honey cake and butter

                              1. ipsedixit RE: Motosport Feb 2, 2011 06:58 PM


                                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
                                  goodhealthgourmet RE: ipsedixit Feb 2, 2011 08:13 PM

                                  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
                                    ipsedixit RE: goodhealthgourmet Feb 3, 2011 08:09 AM

                                    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
                                      goodhealthgourmet RE: ipsedixit Feb 3, 2011 09:43 AM

                                      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
                                        ipsedixit RE: goodhealthgourmet Feb 3, 2011 12:52 PM

                                        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
                                          goodhealthgourmet RE: ipsedixit Feb 3, 2011 05:39 PM

                                          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: goodhealthgourmet
                                            ipsedixit RE: goodhealthgourmet Feb 3, 2011 06:02 PM

                                            I use bacon fat for mashed potatoes.

                                            1. re: ipsedixit
                                              mariacarmen RE: ipsedixit Feb 3, 2011 10:23 PM

                                              you just redeemed yourself. ( :

                                              1. re: mariacarmen
                                                ipsedixit RE: mariacarmen Feb 4, 2011 08:26 AM

                                                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: ipsedixit
                                                LA Buckeye Fan RE: ipsedixit Feb 16, 2011 01:51 PM

                                                You are a genius.

                                      2. re: goodhealthgourmet
                                        westsidegal RE: goodhealthgourmet Feb 13, 2011 08:47 PM

                                        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
                                          EWSflash RE: westsidegal Jun 14, 2011 08:39 PM

                                          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
                                          piccola RE: goodhealthgourmet Feb 22, 2011 05:02 PM

                                          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
                                            goodhealthgourmet RE: piccola Feb 23, 2011 09:31 AM

                                            (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
                                              EWSflash RE: goodhealthgourmet Jun 14, 2011 08:40 PM

                                              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. alanbarnes RE: Motosport Feb 2, 2011 07:29 PM

                                        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
                                          viperlush RE: alanbarnes Feb 3, 2011 11:05 AM

                                          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
                                            jlafler RE: alanbarnes Feb 4, 2011 11:44 AM

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

                                            1. re: jlafler
                                              arashall RE: jlafler Feb 23, 2011 11:31 AM


                                              1. re: jlafler
                                                mariacarmen RE: jlafler Feb 23, 2011 07:30 PM


                                              2. re: alanbarnes
                                                nsomniak6 RE: alanbarnes Feb 13, 2011 06:15 PM

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

                                              3. mnosyne RE: Motosport Feb 3, 2011 08:51 AM

                                                Bread, beautiful bread!

                                                1. Peg RE: Motosport Feb 3, 2011 09:41 AM

                                                  ... 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
                                                    KaimukiMan RE: Peg Feb 3, 2011 09:55 AM

                                                    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
                                                      Peg RE: KaimukiMan Feb 3, 2011 09:58 AM

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

                                                      1. re: Peg
                                                        Motosport RE: Peg Feb 3, 2011 10:55 AM

                                                        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
                                                          buttertart RE: Motosport Feb 3, 2011 11:01 AM

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

                                                          1. re: buttertart
                                                            viperlush RE: buttertart Feb 3, 2011 11:07 AM

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

                                                            1. re: viperlush
                                                              buttertart RE: viperlush Feb 3, 2011 11:08 AM

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

                                                              1. re: buttertart
                                                                greygarious RE: buttertart Feb 3, 2011 11:26 AM

                                                                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
                                                                  buttertart RE: greygarious Feb 3, 2011 11:30 AM

                                                                  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
                                                                  smartie RE: buttertart Feb 3, 2011 03:26 PM

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

                                                                3. re: viperlush
                                                                  Will Owen RE: viperlush Feb 3, 2011 03:19 PM

                                                                  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!!

                                                                  1. re: viperlush
                                                                    piccola RE: viperlush Feb 22, 2011 05:03 PM

                                                                    Loblaws has them in Canada.

                                                              2. re: Peg
                                                                KaimukiMan RE: Peg Feb 3, 2011 11:11 PM

                                                                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
                                                              im_nomad RE: Peg Feb 3, 2011 02:44 PM

                                                              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
                                                                buttertart RE: im_nomad Feb 4, 2011 07:27 AM

                                                                That's how you know you put enough on.

                                                            3. c
                                                              cgarner RE: Motosport Feb 3, 2011 09:55 AM

                                                              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
                                                                Will Owen RE: cgarner Feb 3, 2011 03:24 PM

                                                                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. l
                                                                laliz RE: Motosport Feb 3, 2011 11:16 AM

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

                                                                1. NellyNel RE: Motosport Feb 3, 2011 11:21 AM

                                                                  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
                                                                    Motosport RE: NellyNel Feb 3, 2011 11:41 AM

                                                                    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
                                                                      alanbarnes RE: Motosport Feb 3, 2011 12:24 PM

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

                                                                      1. re: alanbarnes
                                                                        NellyNel RE: alanbarnes Feb 3, 2011 01:00 PM


                                                                        I like bacon fat AND a bit o butter!

                                                                        1. re: alanbarnes
                                                                          gaffk RE: alanbarnes Feb 3, 2011 03:01 PM

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

                                                                          1. re: alanbarnes
                                                                            FoodFuser RE: alanbarnes Feb 20, 2011 09:12 AM

                                                                            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
                                                                              alanbarnes RE: FoodFuser Feb 20, 2011 09:15 AM

                                                                              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
                                                                                caseygirl RE: alanbarnes Feb 21, 2011 08:40 PM

                                                                                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. srsone RE: Motosport Feb 3, 2011 03:09 PM

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

                                                                        1. mariacarmen RE: Motosport Feb 3, 2011 10:34 PM

                                                                          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. KaimukiMan RE: Motosport Feb 3, 2011 11:14 PM

                                                                            and garlic toast

                                                                            1. Firegoat RE: Motosport Feb 4, 2011 03:18 AM

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

                                                                              1. buttertart RE: Motosport Feb 4, 2011 07:39 AM

                                                                                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
                                                                                  chefathome RE: buttertart Feb 4, 2011 08:00 AM

                                                                                  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. Passadumkeg RE: Motosport Feb 4, 2011 04:42 PM

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

                                                                                  1. s
                                                                                    Slowdive RE: Motosport Feb 5, 2011 04:37 PM

                                                                                    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
                                                                                      Motosport RE: Slowdive Feb 8, 2011 06:02 AM

                                                                                      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
                                                                                        KaimukiMan RE: Motosport Feb 8, 2011 08:38 AM

                                                                                        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
                                                                                          Motosport RE: KaimukiMan Feb 8, 2011 08:41 AM

                                                                                          Has anyone ever complained: "Too much butter!"

                                                                                          1. re: Motosport
                                                                                            cgarner RE: Motosport Feb 8, 2011 08:46 AM

                                                                                            Has anyone ever complained: "Too much butter!"

                                                                                            only my cardiologist

                                                                                            1. re: cgarner
                                                                                              mnosyne RE: cgarner Feb 8, 2011 08:47 AM

                                                                                              But it keeps him in business!

                                                                                            2. re: Motosport
                                                                                              goodhealthgourmet RE: Motosport Feb 13, 2011 06:41 PM

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

                                                                                              1. re: goodhealthgourmet
                                                                                                westsidegal RE: goodhealthgourmet Feb 13, 2011 08:49 PM


                                                                                                1. re: westsidegal
                                                                                                  piccola RE: westsidegal Feb 22, 2011 05:06 PM

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

                                                                                              2. re: Motosport
                                                                                                im_nomad RE: Motosport Feb 13, 2011 07:01 PM

                                                                                                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
                                                                                                  fryerlover RE: Motosport Feb 17, 2011 08:54 AM

                                                                                                  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
                                                                                                    eclecticsynergy RE: Motosport Feb 20, 2011 02:02 PM

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

                                                                                                    1. re: eclecticsynergy
                                                                                                      buttertart RE: eclecticsynergy Feb 20, 2011 06:53 PM

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

                                                                                                      1. re: buttertart
                                                                                                        mariacarmen RE: buttertart Feb 20, 2011 10:00 PM

                                                                                                        aren't they really the same person?

                                                                                                        1. re: mariacarmen
                                                                                                          buttertart RE: mariacarmen Feb 21, 2011 08:06 PM

                                                                                                          The mind boggles...

                                                                                                          1. re: buttertart
                                                                                                            FoodFuser RE: buttertart Feb 21, 2011 08:47 PM

                                                                                                            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.

                                                                                              3. re: Slowdive
                                                                                                uwsister RE: Slowdive Feb 20, 2011 09:35 AM

                                                                                                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
                                                                                                  Ruth Lafler RE: uwsister Feb 20, 2011 01:43 PM

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

                                                                                                  1. re: Ruth Lafler
                                                                                                    uwsister RE: Ruth Lafler Feb 20, 2011 04:36 PM

                                                                                                    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.

                                                                                                    1. re: uwsister
                                                                                                      Ruth Lafler RE: uwsister Feb 22, 2011 04:23 PM

                                                                                                      Enjoy: http://chowhound.chow.com/topics/517564

                                                                                                  2. re: uwsister
                                                                                                    Deedine RE: uwsister Mar 10, 2011 02:22 PM

                                                                                                    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. LA Buckeye Fan RE: Motosport Feb 16, 2011 01:58 PM

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

                                                                                                  6 Replies
                                                                                                  1. re: LA Buckeye Fan
                                                                                                    gaffk RE: LA Buckeye Fan Feb 16, 2011 02:30 PM

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

                                                                                                    1. re: gaffk
                                                                                                      buttertart RE: gaffk Feb 17, 2011 07:29 AM

                                                                                                      And poppyseed.

                                                                                                      1. re: gaffk
                                                                                                        LA Buckeye Fan RE: gaffk Feb 17, 2011 09:10 AM

                                                                                                        No worries. I've got your butter back.

                                                                                                      2. re: LA Buckeye Fan
                                                                                                        caseygirl RE: LA Buckeye Fan Feb 16, 2011 02:34 PM

                                                                                                        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. re: caseygirl
                                                                                                          KaimukiMan RE: caseygirl Feb 17, 2011 11:00 AM

                                                                                                          evil woman

                                                                                                          1. re: caseygirl
                                                                                                            EWSflash RE: caseygirl Jun 14, 2011 08:49 PM

                                                                                                            now THAT'S a habit...

                                                                                                        2. mamachef RE: Motosport Feb 17, 2011 07:38 AM

                                                                                                          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. Passadumkeg RE: Motosport Feb 17, 2011 11:03 AM

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

                                                                                                            3 Replies
                                                                                                            1. re: Passadumkeg
                                                                                                              buttertart RE: Passadumkeg Feb 17, 2011 11:07 AM

                                                                                                              And my favorite.

                                                                                                              1. re: buttertart
                                                                                                                mamachef RE: buttertart Feb 20, 2011 09:20 AM

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

                                                                                                                1. re: mamachef
                                                                                                                  buttertart RE: mamachef Feb 20, 2011 06:54 PM

                                                                                                                  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.

                                                                                                            2. n
                                                                                                              noodlepoodle RE: Motosport Feb 17, 2011 11:28 AM

                                                                                                              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. KaimukiMan RE: Motosport Feb 17, 2011 05:06 PM

                                                                                                                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
                                                                                                                  mamachef RE: KaimukiMan Feb 20, 2011 09:21 AM

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

                                                                                                                  1. re: mamachef
                                                                                                                    EWSflash RE: mamachef Jun 14, 2011 08:51 PM

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

                                                                                                                2. FoodFuser RE: Motosport Feb 20, 2011 09:33 AM

                                                                                                                  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
                                                                                                                    alanbarnes RE: FoodFuser Feb 20, 2011 09:37 AM

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

                                                                                                                    1. re: alanbarnes
                                                                                                                      FoodFuser RE: alanbarnes Feb 20, 2011 10:26 AM

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

                                                                                                                  2. eclecticsynergy RE: Motosport Feb 20, 2011 01:55 PM

                                                                                                                    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
                                                                                                                      FoodFuser RE: eclecticsynergy Feb 20, 2011 02:26 PM

                                                                                                                      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/

                                                                                                                    2. s
                                                                                                                      shoo bee doo RE: Motosport Feb 20, 2011 04:54 PM

                                                                                                                      Some good reading.



                                                                                                                      1. j
                                                                                                                        Jelly71 RE: Motosport Feb 22, 2011 03:36 PM

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

                                                                                                                        1. p
                                                                                                                          PotatoPuff RE: Motosport Feb 22, 2011 03:49 PM

                                                                                                                          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
                                                                                                                            gaffk RE: PotatoPuff Feb 22, 2011 03:58 PM

                                                                                                                            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
                                                                                                                              mamachef RE: gaffk Feb 22, 2011 05:12 PM

                                                                                                                              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
                                                                                                                                gaffk RE: mamachef Feb 22, 2011 05:31 PM

                                                                                                                                Mom (82+) wants a dental bib ;)

                                                                                                                                And I still have the blouse on company $

                                                                                                                                1. re: gaffk
                                                                                                                                  EWSflash RE: gaffk Jun 14, 2011 08:52 PM

                                                                                                                                  LOVE that story

                                                                                                                              2. re: gaffk
                                                                                                                                Miri1 RE: gaffk Feb 22, 2011 05:15 PM

                                                                                                                                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
                                                                                                                                  FoodFuser RE: Miri1 Feb 22, 2011 11:02 PM

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

                                                                                                                                  1. re: Miri1
                                                                                                                                    mamachef RE: Miri1 Feb 23, 2011 05:47 AM

                                                                                                                                    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
                                                                                                                                      caseygirl RE: mamachef Feb 23, 2011 11:25 AM

                                                                                                                                      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
                                                                                                                                        mamachef RE: caseygirl Feb 23, 2011 12:05 PM

                                                                                                                                        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
                                                                                                                                          mariacarmen RE: mamachef Feb 23, 2011 07:31 PM

                                                                                                                                          i never remember to take my ginko biloba...

                                                                                                                                      2. re: mamachef
                                                                                                                                        gaffk RE: mamachef Feb 23, 2011 04:08 PM

                                                                                                                                        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
                                                                                                                                          Miri1 RE: gaffk Feb 23, 2011 06:48 PM

                                                                                                                                          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
                                                                                                                                            mamachef RE: Miri1 Feb 23, 2011 06:56 PM

                                                                                                                                            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
                                                                                                                                            noodlepoodle RE: gaffk Mar 10, 2011 07:22 PM

                                                                                                                                            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
                                                                                                                                              FoodFuser RE: noodlepoodle Mar 13, 2011 04:51 AM

                                                                                                                                              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
                                                                                                                                                Motosport RE: FoodFuser Mar 13, 2011 07:07 AM

                                                                                                                                                The Bard could not have said it better!

                                                                                                                                                1. re: Motosport
                                                                                                                                                  FoodFuser RE: Motosport Mar 13, 2011 07:30 AM

                                                                                                                                                  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
                                                                                                                                                    Snorkie47 RE: FoodFuser Jun 13, 2011 08:17 AM

                                                                                                                                                    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. Passadumkeg RE: Motosport Jun 14, 2011 06:59 AM

                                                                                                                                    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
                                                                                                                                      Motosport RE: Passadumkeg Jun 14, 2011 08:27 AM

                                                                                                                                      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
                                                                                                                                        Passadumkeg RE: Motosport Jun 14, 2011 02:26 PM

                                                                                                                                        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
                                                                                                                                          gaffk RE: Passadumkeg Jun 14, 2011 05:41 PM

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

                                                                                                                                      2. re: Passadumkeg
                                                                                                                                        goodhealthgourmet RE: Passadumkeg Jun 14, 2011 07:48 PM

                                                                                                                                        Happy Belated! hope it was a joyous day.

                                                                                                                                        1. re: Passadumkeg
                                                                                                                                          FoodFuser RE: Passadumkeg Jun 14, 2011 08:20 PM

                                                                                                                                          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. FoodFuser RE: Motosport Jun 14, 2011 07:31 PM

                                                                                                                                          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. DoobieWah RE: Motosport Jun 15, 2011 08:20 AM

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

                                                                                                                                            (Oops, sorry. Wrong thread.)

                                                                                                                                            1. GraceW RE: Motosport Jun 15, 2011 08:36 AM

                                                                                                                                              I just discovered strawberry butter. AWESOME

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