Butter Dish

(Terri) #21

I was encouraging 2KD to get an affiliate link with Butchet Box, but I think they are exploring whether setting up affiliates is a route fhey will take.

(Laurie) #22

Yep, I got that. I was trying to show my support by saying if they decided to go that route, I would certainly use it for Butcher Box and some purchases on Amazon as I already have a local nonprofit assigned for Amazon.
Have you tried Butcher Box? Iā€™ve been curious but will hold off a bit.

(softail925) #23

Dang, Ive been wanting one of these! Ty for posting!!

(Jane Reed) #24

I own a butter bell and donā€™t use it any more. Usually it worked fine, but occasionally the butter would fall out of the bell, into the water.

(Monterey West) #25

I have one on my counter :grinning:

(Ross Daniel) #26

I have a basic butter dish, no water seal or anything and Iā€™ve never had any issues because like everyone is sayingā€¦it never lasts long enough to get oxidized :slight_smile:

(I like to post memes!) #27

Same here. We go through a stick of butter daily! For those of you that still feel that you must eat it cold and hard out of the fridge have never enjoyed the delight of passing an almond or pecan through that soft salted butter for a treat!

(Terri) #28

I have not been able to make the $$$ commitment yet, but know several folks who absolutely love it!

(Guardian of the bacon) #29

Itā€™s a slice of room temp hard cheddar for meā€¦

(Judy ) #30

How many sticks of butter do you all go through in a week?!

(Genevieve Biggs) #31

I think you mean ā€œin a day.ā€ :stuck_out_tongue_winking_eye: (Adminsā€“where is the butter emoji?)

#32

I think the water is there to cause a barrier for bugs?

(Jane Reed) #33

The water is there to create a barrier to air which will cause oxidation. Consider it an airlock.

(Ian Stavert) #34

You need to change the water every couple of days.