You are hilarious! Sorry for the delay on writing back. All that butter cutting has slowed me down…oh, I mean the weight gain from cooking with butter.

Growing up in Louisiana, butter is like a staple. Most of the tasty Cajun dishes start with a complete stick of butter. But, when I’m making a grilled cheese sandwich, I use a pat from the Butter Cutter…as you can see in the picture.

Speaking of the One Click Butter Cutter, the company is just awesome. After seeing my review, they graciously sent me a new cutter with some suggestions on using it. I’ll post a follow up in a week!

Have a great night!
Kelly

My wife assures me, however, that you can still buy butter in a stick if you are one of them rich folk from the good side of town.

I was intrigued as well by the idea of cutting the butter on the end like that. When I was a kid and we used stick butter I recall that we always whittled the serving off the long side, but I guess the rich folk have their odd ways.

Speaking of odd ways- I noticed the picture of you frying your butter pat. How long do you cook it on each side? What do you lubricate the pan with? That does sound kind of good to me, but I was wondering why the serving was so small. Is it because of all the cholesterol in each serving?

http://www.the-gadgeteer.com/review/one_click_butter_cutter

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