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Can I get a Hallelujah for all the cold butter freaks out there...

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Love Love Love cold butter...on a warm toasted bagel, baked potato, crackers...
My DH thinks its gross and seems to always up the Life Insurance policy when he sees me doing this.

Any cold butter freaks out there?

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  1. If we can sub the bagel for an onion bialy and use a big slab of Irish butter (nice cross-cultural riff) I'm all in!

    2 Replies
    1. re: HillJ

      I am a cold butter freak. Cold butter on warm bread is one of my favorite taste/texture combinations.

      There is a restaurant down by my mom's that serves awesome small loaves of fresh from the oven french bread. Their butter is the individual pats on little waxed boards, which makes for perfect and speedy application of butter on to bread.

      1. re: cleobeach

        Now I'm jealous...pats on waxed board...omg..memories...

    2. I like butter and cream cheese on my bagel too! Well done poppy seed, toasted if not fresh. Butter need not be so cold I can't spread but on a bagel better cold so it doesn't melt more.

      1. I LOVE cold butter - I will actually eat it plain, but a thick slab of it on a warm piece of bread is a thing of beauty. I like it just soft enough that you can get your knife through it, but that it mostly stays intact on the warm bread (melts just enough to create a sticky "anchoring" layer). Of course, I REALLY love butter - if I was the type to just want a thin smear on things I'm sure I'd prefer it room temp. But I like to sink my teeth into it, so cold is perfect!

        1. OH! I thought I was the only one.
          I can't think of much I love more than slivers of cold, hard butter on cast iron skillet pancakes or crusty homemade seed bread.

          My guy is the opposite. He won't eat certain things at all unless there is room temperature butter available. He calls it "not hard butter", and it means we have to have two butters on the table anytime butter is in use.

          1. I prefer butter cold myself. To me, warm butter is like melted chocolate - it deprives my mouth of the journey, and that's the best part.

            1 Reply
            1. re: cowboyardee

              YES!

            2. Now you're talking.....cold butter on a lightly toasted corn muffin,strong coffee with cream and the Sunday New York Times.

              1. Is there any other way?

                1. I am a fan of soft butter, but I want my cream cheese cold and I wait to put it on the bagel until it has cooled down. Hate melted cream cheese.

                  1 Reply
                  1. re: escondido123

                    I love a good schmear of whipped cream cheese (ideally temptee brand) on a fresh untoasted bagel, but never ever on a toasted bagel! Toasted bagels get butter because melted cream cheese is the worst.

                  2. I like butter that is so cold and hard it will rip any bread to shreds.

                    Cream cheese must be cold too!

                    1 Reply
                    1. re: Bob W

                      Makes me think there may be a niche market for baggies of shredded butter hanging next to the shredded cheese in the supermarket. I love cold butter too, but not the frustration of trying to spread it, even though I have learned to scrape a thin layer from the length of the top of the cold stick. I deeply appreciate the restaurants that serve butter in curls.

                    2. Count me amongst your followers.

                      1. Hallelujah!

                        I had lunch at a spot just a few doors from my favorite bakery today. I am currently munching on crunchy baguette slices slathered with cold butter (yeah, I know, not the healthiest dinner).

                        1. I like cold buttah and I cannot lie.... you other Hounders can't deny...

                          Something about that interface between hot bread and cold butter, just indescribable.

                          1 Reply
                          1. re: DuchessNukem

                            AMEN!!!!

                          2. My people! Thinly sliced ciabatta, toasted with cold Kerrygold (yep, HillJ) - heaven.

                            12 Replies
                            1. re: EM23

                              Which is better Kerry Gold or Plugra?

                              1. re: melpy

                                While Plugrá may be “European-Style” in its taste and fat content, it is far from European. The European Union bans the use of hormones and antibiotics in livestock and the growing of genetically modified crops, if that matters to you.

                                My favorite butters are Smjör (Iceland), Anchor (New Zealand) and Kerrygold (Ireland).

                                1. re: HillJ

                                  Smjör and Beurre d'Isigny (a friend raves about this butter) are both up on my next butter tasting. I don't think that I have seen Anchor butter. Where do you get it HillJ?

                                  1. re: EM23

                                    In NJ cheese shops & Albert's Organics carry the Anchor butter.
                                    http://www.anchorbutter.com/Distribut... give it a look.

                                    1. re: HillJ

                                      The label looks familiar so maybe I have seen it somewhere after all. Thanks - I am adding it to the tasting list.

                                      1. re: EM23

                                        My pleasure. Special butters like this I use cold for the sheer enjoyment of a compliment to bread, scones or biscuits...grocery butter unsalted/sweet I use for baking, saute and wherever butter is used in a recipe.

                                        Most of the specialty butters I've tried were purchased through cheese shops.

                                        1. re: HillJ

                                          Yes, they are too expensive to use in cooking. That said, the last time I made soda bread I used Kerry Gold as I was out of the Land o Lakes, and there was an appreciable difference in the KG loaf over the bread that I have made for years using supermarket butter.

                                          1. re: EM23

                                            Nice! Slather on, slather in. Love it.

                                  2. re: HillJ

                                    Anchor is my MOST FAVORITE BUTTER EVER!!!!!!!!!!! I used to buy it at the Fairway in NYC but they stopped carrying it and it took me over a year to find it again. As of last Thanksgiving, Zabar's was carrying it in pound blocks - I bought four and froze them as I didn't know if I'd be able to find it again. So delicious, and extra delicious COLD!

                                    1. re: biondanonima

                                      I grew up on Anchor Butter and remember when they were imported in cans to warmer climes,the smell of a freshly opened can was intoxicating as well as my mother's butter flaps. A heavy scone like pastry with several layers all slathered in Anchor butter, baked and even more butter melted on top.

                                    2. re: HillJ

                                      That's why I love flying Air New Zealand...they have Anchor butter and its butter fat delicious!

                                    3. re: melpy

                                      I prefer Kerry Gold to Plugra, which I found lacking in flavor.
                                      BTW Melpy - I'm with you on the butter and cream cheese on a bagel thing you mentioned above.

                                  3. Love a slice of cold butter on a warm, soft roll. Or a beautiful slice of french bread. Or a good cracker.

                                    1. used to be a bakery near where i worked that baked mini baguettes. every morning I would get two fresh warm ones, the bakery would then spread butter that was just barely soft enough to spread (they got it to spread, not sure how cause it was well below room temperature) and then since it ws unsalted butter, they would sprinkle sea salt on it. Oh, heaven! Fresh bread, fresh butter with the crunch of the salt crystals. After about 3 months of this I had to cut back to one baguette each day, my pants were getting pretty tight.

                                      1. Hai!

                                        1. Cold butter on egg matzos.

                                          Cold butter on saltines.

                                          Cold butter on a crusty baguette.

                                          Yes, please.

                                          2 Replies
                                          1. re: jmcarthur8

                                            Cold, salted, whipped butter on egg matzo is indeed heavenly. Except for the crumbs!

                                            1. re: jmcarthur8

                                              Thick, cold butter on graham crackers.

                                            2. that's how my Grandma did her toast, she also had mobility issues so there were always bits/chunks of unmelted butter on the bread in the stack. so good. somehow I can't duplicate it.

                                              1. Marlon Brando is no longer with us, but I would imagine Maria Schneider could weigh in on this one...Last Tango in Paris?

                                                5 Replies
                                                1. re: Veggo

                                                  (groan) oh clam up Veggo...

                                                  'sides I highly doubt cold butter was employed in that scene. anyway Bertolucci rarely made food metaphors. only tools.

                                                  1. re: hill food

                                                    Someone had to bring it up. At least now it's behind us.

                                                    1. re: Veggo

                                                      ba-dum-bum-ching

                                                      1. re: EM23

                                                        You two have been tangoing every since I joined CH and is one of the things that keep me coming back........Bravo.

                                                  2. re: Veggo

                                                    Veggo,
                                                    Actually, Maria Schneider passed away in Feb. 2011. So we will never know...

                                                  3. My people, my tribe...cold butter freaks united.
                                                    ; )

                                                    1. yes!
                                                      i don't like warm soft butter that's been sitting out for x number of days, hours - etc.\
                                                      i think this could well fit in the category of "things you eat when on your own" or some such title - i think it's on here somewhere.

                                                      1 Reply
                                                      1. re: Georgia Strait

                                                        Georgia - this one?

                                                        http://chowhound.chow.com/topics/582096

                                                      2. I love butter, especially sweet butter, but I always leave my kerrygold unsalted out at room temperature. To all the cold butter lovers, how on earth do you spread it without destroying the bread?

                                                        1. Hoo Yah!!! I really enjoy the contrast between hot bread products (toast, bagel, muffin, etc.) and the cold salted butter. I do NOT like when toast is brought to the breakfast table and the butter is melted and drips over the side. Guess I'm somewhat of a dairy freak in general...milk, cheese, butter...cholesterol be damned!

                                                          1. In my hometown, a special type of bun hot from the oven, served with a thick pat of cold butter, is a typical signature dish in many traditional cafes. I think the pat of butter needs to be so thick that there will still be enough to bite into, up to the last bite.

                                                            Pure heaven.

                                                             
                                                            2 Replies
                                                            1. re: vil

                                                              What kind of roll is it?

                                                              1. re: vil

                                                                Looks like there are more calories in the butter than in the bun itself...

                                                              2. Who knew? BC. The Bread Murderer...lol. You made me smile and laugh. Many years ago I waited on The Fishers, over several years and two restaurants. The Fishers always insisted on sitting in my section. The Mrs liked me and wanted to set me up with their son, the Mr liked me because I always remembered, and brought without his asking, ramikens of cold, arctic, butter.

                                                                1. Eggo out of the toaster with cold butter chunks per bite..drizzled with maple syrup.