To refrigerate your butter, or not refrigerate your butter, that is the question. Read more:
in this temperate state for a few days may result in its flavor turning toward rancid, but I like to live my life on a knife's edge, and I take the risk. This isn't how I was raised.household? I didn't.
Young, thrifty, and with two daughters to feed, my parents opted for margarine sticks, hard and chilled in the fridge door. Further into the health-fad '80s, those bars became crocks of spreads, chemically calibrated to remain softish in their refrigerated tubs with a fraction of the calories of real-deal butter. Flavor, too.
But again with the anxiety, the sticks remained fridged until the day I learned about "house butter." Huh? I'd never heard the term until my husband told me about the West Village diner he frequented in the late '90s, when his two-egg special cost $2.90 and felt like something of a splurge. One day another regular plopped down and preemptively announced to the waiter, "Don't gimmie none of those packets; gimmie the house buttah.
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