[vidarh]

> but then we'd need to measure

Most butter here (and in a number of other countries) have measuring lines on the pack itself in 50g increments, so while I agree with you it's a nuisance to have an open one to deal with, the measurement part is usually a matter of using a knife along the marked line...

If the "certain brands" you refer to don't have those measuring lines, though, then a pox on them...

[antonyh]

I'm not sure about that, I've resisted buying those brands and it seems poor form to open them in the supermarket just to check.

[account42]

Do people here not always have an open pack of butter in their fridge?

[antonyh]

We have salted butter for the table, and unsalted for baking. We don't bake often enough to want unopened packs if we can avoid it.

[account42]

Pre-salted butter is another weird American thing that's completely unnecessary. Butter is also great for cooking and you can keep it for months in the fridge without issues.

[detaro]

It's not really an American thing. It's a pretty wild mix which regions use which how much all across the world (well, across places that commonly use butter obviously)

[rkomorn]

Salted butter is a weird American thing?

It's much easier finding unsalted butter in the US than in Portugal.

In fact, unsalted butter has been the default everywhere I've lived in the US.

Edit: not to mention, say, salted butter being a point of pride for Britany.

[antonyh]

It's about 50/50 here in the UK. Not at all weird, it's butter for different purposes.

[vidarh]

For my part: Only around christmas-time, as it's the only time I bake.