Why does Palmer's Olive Butter Formula Lotion vary so wildly in price? [more inside]
posted by CollectiveMind on Nov 15, 2009 - 2 answers

Bi-coastal Filter: Why are supermarket sticks of butter different sizes? [more inside]
posted by Rash on Sep 12, 2009 - 23 answers

I learned how to make butter today using just a glass jar, a pint of heavy cream and elbow grease! So I made some, but something strange happened along the way and I seemed to have accidentally made ricotta cheese.... [more inside]
posted by Cat Pie Hurts on Sep 7, 2009 - 9 answers

So I made ghee. Now what? [more inside]
posted by odinsdream on May 24, 2009 - 13 answers

RecipeFilter: Seafood stew stumper! [more inside]
posted by owtytrof on Mar 19, 2009 - 11 answers

What uncommon, not-brand-name peanut butters are good to try? [more inside]
posted by world b free on Mar 3, 2009 - 35 answers

How do you cook butter chicken like in Indian restaurants? [more inside]
posted by pravit on Nov 28, 2008 - 21 answers

I have 3 pork chops which have been dipped in garlic butter and then dredged in panko. Can I now pan fry them or shall I bake them? [more inside]
posted by chihiro on Sep 25, 2008 - 12 answers

Heyyylup! I just got some butter on my new suit. It's all synthetic material, dry clean only. Is there anything I should to between now and when I can get to a dry cleaner in the morning? It was a nice lemon-sage-garlic butter, it truly was. But I do wish it was not on my suit.
posted by footnote on Sep 2, 2008 - 4 answers

What is the best way to scan documents so that they scroll well in OS X? [more inside]
posted by cgomez on Jun 5, 2008 - 5 answers

Can you brown dairy-free margarine for recipes that call for brown butter? How do you do it? [more inside]
posted by faunafrailty on Jan 2, 2008 - 9 answers

Is shea butter a distinctly feminine scent? I love the smell of it on a lady; is it unseemly on a man, or just as pleasant? Let's not get into any gender debates, I'm only curious because most often I smell it on women.
posted by Evstar on May 28, 2007 - 17 answers

Kosher Ethiopian food? Niter kebbeh in particular? [more inside]
posted by geekhorde on Mar 24, 2007 - 7 answers

Help me figure out the name of the brand of canned butter my mother loved as a child growing up in Taiwan. [more inside]
posted by phonebia on Mar 23, 2007 - 12 answers

When walking on the strip in Vegas recently, a couple walking toward me was forced to split to either side of me, and the woman said "bread and butter!". I remember my mom using this phrase when I was a kid, but it was the first time I'd heard it from someone else. What's the origin of this phrase? [more inside]
posted by zardoz on Mar 19, 2007 - 39 answers

I like the taste of butter. I grew up with margarine as the "healthier" substitute, then switched to various spreads, then back. What provides the healthiest butter or butter analog? [more inside]
posted by Robert Angelo on Jan 7, 2007 - 32 answers

I'm curious as to how much cholesterol numbers can change on a daily or weekly basis. [more inside]
posted by hindmost on Nov 9, 2006 - 2 answers

Why feed babies butter? [more inside]
posted by bash on Jul 20, 2006 - 18 answers

Any ideas on how to remove melted butter stain on brand new pair of "nubeck leather" shoes? (Nubeck leather looks a lot like suede, and looks a lot like crap with the butter.) Today was my first day with the shoes and I managed to step in dog dew with one (easy, albeit unpleasant, clean-up) and spill about a square inch worth of butter on the other.... Thanks for any help.
posted by rabbus on Sep 27, 2005 - 9 answers

Anyone here use a butter bell? I love the idea of spreadable butter all the time, but I'm afraid of it going rancid. It looks good in theory, but I'm wondering if anyone here has actually tried it.
posted by ColdChef on Jul 23, 2005 - 19 answers

Could someone please explain to me the factory process of making peanut butter filled pretzels?
posted by askmatrix on Apr 19, 2005 - 7 answers

Does anyone have a good recipe for mexican hot chocolate that involves melting cocoa butter with ...ahem, smoking tobacco?
posted by hautenegro on Mar 25, 2005 - 29 answers

Whenever real butter is used for a topping on my popcorn it seems to work well, coats the popcorn, does not make it soggy. When I use margarine it seems to "melt" the popcorn, making it soggy. [more inside]
posted by sled on Feb 18, 2005 - 9 answers

Once again microbiologists & bacteria enthusiasts your wisdom is needed. My roommate is mad because I left the butter out overnight, he won't touch it and said I have to buy a new stick. But my grandma always kept her butter in a covered dish on the counter, not in the refrigerator. My question then, what are the facts here: does butter require constant refrigeration? How long till butter goes bad {packaged, refrigerated, covered dish} and in what ways, and at what risk?
posted by Brad on Mar 24, 2004 - 14 answers

I love Almond Butter but here in the UK a little jar that holds about 300 grams costs around £4.00 or $7.00. I decided to try and make it myself. I bought a bunch of almonds, put them - as I was advised into a food processor, using the steel blades and turned it on - what I ended up with was finally ground almonds. I have looked everywhere from google on down and found nothing useful. What i am after is a pure almond butter, with nothing added, like the stuff that comes in the expensive jars from health food shops. Can anyone tell me how to this?
posted by donfactor on Jan 19, 2004 - 16 answers