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How Restaurant Customers Butter Their Bread

Lunch, dinner. Warm bread is brought to the table, perhaps as a filler before an entrée, sometimes with an entrée. Brown bread, sweetbread  (No, not sweet breads), muffins, rye, sea salt encrusted roll, sour dough, Sally Lunn Buns. Delicious, pointless, yummy bread. WARM bread. Nothing beats it on a cold day, or a hot one for that matter. And, of course, warm bread needs a partner — an accompaniment to that just pushes those pointless calories over the top. Perhaps some fresh whipped butter? Or maybe a salty spread? Even some Country Crock will do. And, as you reach for the delicious, calorie loaded goodness to top off the bread, shocker of shocks, there comes the discovery that the butter…is…ice… cold.

Bread and Butter

Am I the only one who finds this disturbing? Annoying, perplexing, futile? Why?

Quickly I reach for the butter. I place it under the bread to warm it up or perhaps next to my hot tea. But in a larger ramekin, I might be forced to hold in my hands until it’s pliable enough to be spread evenly on the bread. Of course, by the time that happens, the bread is cold.  No warm rolls sopped with butter, no yummy goodness on slices of sourdough, new sweet and salty softness on the brown bread. Instead, I am left with two choices: Warm bread torn apart by cold butter on a knife or cold shriveled bread with melted butter. Either way, the experience is anti-climactic and overtly annoying.

So the question becomes do you let the butter get warm or the bread get cold? If someone can answer that question, explain the logic or would like to disagree with me please do so. However, to all those restaurants who serve warm bread with cold butter, I give you two peeps out of five out of principle.

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