[Help] Spreading butter and margarine.

Swansman said:

What? You dont have that in England??

I knew that cheese cutters...

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... are unusual outside of Scandinavia. But how is butter knives not a thing over there?

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TWOCHOICEStom said:

You forget I am also here in the land of the enlightened. Sending thoughts and prayers to all those back at home who don't have access to these life changing tools.

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Swansman said:

What? You dont have that in England??

I knew that cheese cutters...

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... are unusual outside of Scandinavia. But how is butter knives not a thing over there?

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Voroshilov said:

I have a cheese cutter, but i don't use it because they're rubbish.

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TWOCHOICEStom said:

Then you don't have a Swedish cheese cutter, my friend.

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bn9 bha said:

Leave the butter out of the fridge for half and hour to an hour before using, this is what I do before making a sandwich.

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Bakero said:

What's wrong with a knife?

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Stat Brother said:

F**kin hell wot is this shite.

We've got our biggest game EVER, tomorrow.
This is a Brighton forum.
To talk about Brighton.
And we've got 'I now can't spread margarine on my arse'.

It makes my pi$$ boil.







Keep up the good work.

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Wrong-Direction said:

Can you keep butter that comes in a plastic container out of the fridge, like you would with butter that comes in foil? What's the difference?

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Swansman said:

Yes you can. No idea about the difference as the "butter in foil" thing is a bit.. foreign.. to me. But you can definitely keep plastic container butter in the fridge.

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NooBHA said:

I have seen butter in foil in supermarkets in Malmo - Lurpak the Danish Butter sells it all round the world in foil I thought - Does it not ?

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Swansman said:

Never heard of Lurpak but now when you say it, yes there is butter in foil (primarly used for cooking or baking). On sandwiches we have Bregott though.

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Swansman said:

Never heard of Lurpak

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Bakero said:

Often the stuff in plastic tubs isn't 100% butter but has stuff added to it to make it spreadable.

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Psychobilly freakout said:

This may seem an odd thing to ask the good folks of NSC, but where better can one ask a simple question and get flamed in a light hearted way.

Now for nearly a year now, I have noticed that when making sandwiches I struggle with the butter or margarine right from the get go of scooping it out, not only does it just now seem to just slide off the knife hitting the counter or floor, but I have difficulty spreading it to my satisfaction, it is uneven and I feel it extra slippery, I just don't know what is wrong, I fear it is old age as I do not seem to recall this problem a few years ago. The butter just does not spread evenly across the bread anymore.

Do they now put extra slippery stuff in butter and margarine ?

Or should I just take myself down the day centre or go to a quite wood and just hang myself, as it nothing more than old age (52) and it is just one long slippery slope from here on in ?

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Is it PotG? said:

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McTavish said:

There was a proposal using this scientific law alongside the law that cats always land on their feet to create a perpetual motion machine. Theoretically if you strap correctly positioned buttered toast to a cat, as the cat approaches the floor it will start to spin.

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