Compo 10,326 Posted March 8, 2014 Report Share Posted March 8, 2014 Here is a photo of the two parts of a glass butter dish. I say that the shallow part is the dish and the deep section is the cover (lid). What does the team think? Quote Link to post Share on other sites
Limey 242 Posted March 8, 2014 Report Share Posted March 8, 2014 You are correct! Quote Link to post Share on other sites
poohbear 1,360 Posted March 8, 2014 Report Share Posted March 8, 2014 Just to be awkward. Storage...the deep one. On the table...the shallow one. 1 Quote Link to post Share on other sites
Commo 1,292 Posted March 8, 2014 Report Share Posted March 8, 2014 I'm with you Compo, can't be any other way surely? Quote Link to post Share on other sites
Compo 10,326 Posted March 8, 2014 Author Report Share Posted March 8, 2014 SWMBO always puts the butter in the deep section. I find it difficult to get butter out and therefore thinkk that it should be on the flat part. I see the deep part as a cover. Quote Link to post Share on other sites
Commo 1,292 Posted March 8, 2014 Report Share Posted March 8, 2014 Get yersen a butter dish with a knob on the lid, that'll confirm that the deep part is the cover. 1 Quote Link to post Share on other sites
Ayupmeducks 1,730 Posted March 8, 2014 Report Share Posted March 8, 2014 Yep, shallow, is bottom, deep, the cover. Quote Link to post Share on other sites
StephenFord 866 Posted March 8, 2014 Report Share Posted March 8, 2014 Int ee posh? Butter dish indeed - wot's wrong wi putting the packet on the table? 1 Quote Link to post Share on other sites
Commo 1,292 Posted March 8, 2014 Report Share Posted March 8, 2014 It's only tubs of spread where the flat part is the lid. Quote Link to post Share on other sites
Limey 242 Posted March 8, 2014 Report Share Posted March 8, 2014 I could never figure out why butter dishes were the shape, and size, that they typically are - they never seemed the right size for a pack of British butter (Lurpack?). Then I came to the USA! Butter here is universally sold in one pound packs that are made up of four, individually wrapped, quarter pound "sticks" - which are exactly the correct size for the majority of butter dishes sold in the U.K.! However, no matter the size, the deep bit is ALWAYS the lid! Quote Link to post Share on other sites
Fynger 841 Posted March 8, 2014 Report Share Posted March 8, 2014 Ours is the 'actual' Lurpak Butter dish with the little man laying on the top...and yep it has Lurpak in it. 2 Quote Link to post Share on other sites
Bilbraborn 1,594 Posted March 8, 2014 Report Share Posted March 8, 2014 I have both. We don't often use the one with the man lying on the top. And being paupers we only buy the cheapest butter. Quote Link to post Share on other sites
benjamin1945 16,118 Posted March 8, 2014 Report Share Posted March 8, 2014 Ah LURPAK BUTTER,used to be delivered to shops i worked in in CWT barells,i got an hernia carrying them into the shops (circa 63:) then we weighed em up into 1lb and half pound blocks on the counter as customers wanted them,same with Lard that came in 28lb blocks, i wont even mention sacks of rice and peas and gross weight being legal.or even sides of danish and Ulster bacon.younsters today would have no notion of CWT,or 5lb bags of taters.sorry got carried away this thread about butter dishes int it 3 Quote Link to post Share on other sites
banjo48 928 Posted March 9, 2014 Report Share Posted March 9, 2014 As said the shallow one is the bottom. Used to run up to the Co-op for mum and buy a pound of Lurpak best butter, straight from the barrel on the back counter, those were the days. Today Lurpak just seems the same as all commercial butters no better no worse IMO. I bought my wife a Thermomix for our anniversary and she sometimes makes our butter in it now, if cream is reduced in price or on special, very quick and easy and brings back memories of the real stuff from years ago. Also one can adjust the salt content according to taste or healthy requirements (low salt diet Yuk ! ) Quote Link to post Share on other sites
Bilbraborn 1,594 Posted March 9, 2014 Report Share Posted March 9, 2014 Benjamin, the last shop I saw that still weighed up sugar and butter was John Curley's in Glasgow in the late 1960s. Quote Link to post Share on other sites
benjamin1945 16,118 Posted March 9, 2014 Report Share Posted March 9, 2014 I Worked in Glasgow,not for Marsdens though, loved the place and the people,always lodged at a b.b, in PARTICK,near KELVIN HALL,,you being a bus driver bet you know it.the usual greeting from the locals was,"you f...... ENGLISH?" In a scots friendly way, Quote Link to post Share on other sites
Compo 10,326 Posted March 9, 2014 Author Report Share Posted March 9, 2014 I recently forked out a kings ransom for somer Normandy butter. The stuff was just butter with salt crystals in it! I'm back to Tesco value butter now Quote Link to post Share on other sites
Fynger 841 Posted March 9, 2014 Report Share Posted March 9, 2014 Never thought there would be such a long conversation about a ' butter dish '. 2 Quote Link to post Share on other sites
Compo 10,326 Posted March 9, 2014 Author Report Share Posted March 9, 2014 And now the bloody woman has put a new slab of butter in the deep lid AGAIN........... ARGH! Quote Link to post Share on other sites
benjamin1945 16,118 Posted March 9, 2014 Report Share Posted March 9, 2014 mam used to put butter on my head if i bumped it,and i remember my Dad using lard when he had no brylcreme.one day there was no brylcreme or lard,so i used butter,HOT DAY AND STUNK THE CLASS OUT 1 Quote Link to post Share on other sites
benjamin1945 16,118 Posted March 9, 2014 Report Share Posted March 9, 2014 Never thought there would be such a long conversation about a ' butter dish '. Amazing int it,the thread went round Europe,Denmark,Normandie and Glasgow,some butter dish Quote Link to post Share on other sites
Limey 242 Posted March 9, 2014 Report Share Posted March 9, 2014 Not to mention a couple of stops in the USA! Quote Link to post Share on other sites
Fynger 841 Posted March 9, 2014 Report Share Posted March 9, 2014 Glad we cleared it up tho or Compo would still be stood there with butter running down his arm wondering which way to put it in the dish. Quote Link to post Share on other sites
poohbear 1,360 Posted March 9, 2014 Report Share Posted March 9, 2014 God help us if someone comes out with the Gullivers Travels one of which end of a boiled egg should be removed for eating...In that story they went to war over it...we'd probably get 200 posts... And for Gods sake don't anybody voice their opinion on this. 1 Quote Link to post Share on other sites
Michael Booth 7,364 Posted March 9, 2014 Report Share Posted March 9, 2014 You can't leave us in suspense, poohbear. Which end of a boiled egg should be removed for eating?... Quote Link to post Share on other sites
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