Is it possible that a crumb of bread or whatnot got into the butter? That might mold. I agree with morwen – try it again. I use an ordinary non-inverted butter dish, unsalted butter and I just keep it out on the counter.... (8 replies, last updated by JBethell October 2, 2008)

I’m interested in trying my hand on a few recipes using chicken livers, but almost all of them specify cooking with butter. Somehow I’m guessing that butter and liver make some kind of special flavor combination. In... (11 replies, last updated by Lee January 17, 2005)

Anybody have a suggestion for a highly functional butter dish. Room temp in the kitchen is too soft, fridge is too hard. I have seen the 'french butter dish' as one solution. I am not against a little technology applied here. Any... (3 replies, last updated by FlyFish February 20, 2008)

I have dinner reservations for Butter this Friday evening. What are your thoughts on this place on Lafayette Street? Any recommendations for particular dishes? Thanks in advance! (0 replies, last updated by Tommy T February 17, 2005)

My SO keeps the butter dish on the counter 24/7..Every time my mom comes over I have to hear the rant on how we are being poisoned each time we use the butter! Where do you keeo butter? On the counter or in the refrig? ( BTW... (53 replies, last updated by Kagey April 10, 2007)

Going to Butter tonight for Valentine’s Day—-rather bummed that I gave up my Gascogne reservation (long story...family in town...screwy reservation swapping). Anyway, Butter it is. I hear it’s gotten much better... (0 replies, last updated by Nehna February 15, 2004)

When the price of butter shot up to 5 a pound I began to make my own. It has been on sale a couple of times lately and I stocked up on it so havn’t made any lately. I always notice the many different types and brands that... (47 replies, last updated by ironmom August 29, 2002)

Is there anything wrong about keeping butter out of the fridge? I kept the butter dish on the counter all night last night and I just spread the soft butter on my bagel. What a treat. Does butter need refrigeration? I know people... (5 replies, last updated by Lindsay B. January 22, 2002)

Looking for dish recommendations at BUTTER in NoHo...what about the “tasting menu” - worth it? One other quick question: is their bread worthy of the eponymous item? (2 replies, last updated by lanadai September 25, 2008)

I keep a chunk of unsalted butter out – in a covered butter dish - at all times. Except for the hottest days, it will keep reasonably well for as long as a week. Of course, toward the end of that time, it starts to smell a... (10 replies, last updated by Karl S June 22, 2006)

with two active butter dishes (salted and unsalted) at all times? (21 replies, last updated by Budino August 17, 2007)

I had one and had no problems with spoilage but I just found it cumbersome. I donated it and went back to my regulat butter dish. We go through enough of it so that spoilage is never an issue. (37 replies, last updated by earthdog August 26, 2009)

, on where to find great peanut butter and peanut butter-inspired dished locally! Thanks. Link: http://www.chowhound.com/boards/cooking/cooking.html (13 replies, last updated by dtremit February 11, 2005)

delicious. Even combining the butter with the cooked potatoes and green beans turned those plain side dishes into a gourmet meal! I may explore some of the other butters the store has. I had never noticed them – they were... (12 replies, last updated by kchurchill5 March 24, 2009)

tend to use something cheaper for lining casserole dishes, or sauteeing veggies, i.e. “cooking” butter. The Irish butters, as well as other premium butters, have a much brighter yellow color (not a fake added color)... (13 replies, last updated by cheesemaestro November 3, 2009)