Probably she didn't turn it upside down 😁

Actually, if you watch her original video, she does correct that error in her description- she realised after filming.

They also have the markings on at least some butter in the US. I have a sister in Colorado and it's there on her butter.

Oh, they are saying it's the other way round? I'm in the UK and have markings on my butter packet in 50g increments.

@@joeasher2876 She says in the video that UK butter doesn't have markings and US does- but in the description of her original video she corrects hersef and says that UK butter also has markings on.

Never have I read a comment that I agree with so wholeheartedly.

Plus our proper cheddar on top!

@lolofig1 Which has been delivered straight to our door direct from Cheddar Gorge of course ..... 😊✌

... with a light smidge of marmite on the toast....

And a side of blood pudding and haggis.

The simple answer is 'Americans do not know how to make a sandwich'.

The odd thing is, I grew up in the US in the 1960s. When I was little, I had a children's cookbook (American) from the late 1950s. It included ideas for sandwiches, and all the sandwich recipes began with "butter the bread". It sounded odd to me because my family never buttered bread for sandwiches, but the book treated it very matter-of-factly. So it isn't -- or wasn't -- entirely unheard of, even quite recently.

I only very recently found out that Americans don't and was amazed.

Does that not make their sandwiches kinda dry. How can you make a sandwich without butter or spreadable butter?

​@@robertadavies4236I wonder if in the late 50s people in US were using more locally made "farmhouse" butter? It would be delicious and spreadable before big manufacturing took over?

The same issue arose when a NZ bakery won a contract to supply an American hotel with frozen croissants, they were so yellow after being baked the NZ company had to prove the yellow colour came from the butter and that NZ law stipulated the only thing allowed in NZ butter was salt. No food colouring at all was added.

@@lavalamp6410 These two incidents just show up how centred around colouring food the American system is that they even suspect natural foods are tampered with.

@@HeatherMyfanwyTylerGreey also demonstrates how ignorant and stupid they are!

Yep best butter is from cattle fed on spring grass.

I was told by a dutch buttermaker that butter changes colours during seasons. In summer, the cows are outside on grasland and the butter is bright yellow. In winter, the cattle stays inside and is fed with silage, so the butter gets a pale yellow colour. They added some beta carotene to get the bright yellow, butter is supposed to have.

Fully agree. Cups of ingredients get me, I sent away for a set, out of curiosity, they have their weight engraved on the side of each cup😊.

Someone once said, "Cooking is an art; baking is science." I totally agree.

as a non psychopath i do the same thing

I don't do any baking, but I totally agree with your point. However, for cooking, it's far less of a science. After a few goes at something you just get the 'feel' of how much to use, and can easily just eyeball it. Being able to measure it out in tablespoons seems utterly redundant to me.

@viper Agreed. Bizarre ... how do the sandwiches even hold together. And how would you manage to swallow it. It sounds like americans would never have such things as a plain ham sandwich or a cheese and tomato sandwich. The inners would just drop out of the bread. I guess they have loads of mayo etc.

Even as a Brit, I do tend to use a spreadable 'butter' for sandwiches. And then usually only on the base side. Because even our 'softer' real butter is still pretty hard when taken out the fridge; depending on the bread, it may still be too hard to spread without leaving it out to warm up a bit. But to not use any type of butter at all on a sandwich just seems pretty strange to me. Apart from anything else, if you are making something like a jam or marmite and honey sandwich or something with any salad component in, or even something like ham, without the spread on it the filling soak into the bread, making it moist, soggy and pretty un-appealing. The only benefit I can see with not adding spread is to reduce the calories. But two slices of bread, even without any filling is around 140-170 calories. So adding a thin slice of spread isn't going to tip the balance very much. But for hot toast, and especially toast with something like beans or spaghetti loops on, it _has_ to be butter!

Wholemeal no butter

Hey, aussie here 👋 too long-winded a story confusing, and what the hell are you raving on about??

I'm both Dyslexic and possibly got ADHD and was able to follow along without issue. Did you divide it into two paragraphs after the comment. If so, that definitely helps.

The lovely yellow comes from the cattle being grass fed. Here in the UK we have grass fed delicious creamy yellow butter, same as the Irish butter too. American butter is not only not very tasty it looks anaemic.

@@nicholassaples8192I’m super high tired and in bed in the dark and I had no problem following

The irony is that they think they're so advanced, when the reality is, they're quite backward.

I had no idea lol, I just guess shit haha

Same with margarine and lard. Baking was much easier in pre-metric days when a tablespoon of flour/sugar/dry ingredient weighed an ounce and a block of butter or marg weighed exactly 8 ounces.

Some may do but not all: mine doesn't and it's from Sainsbury, a mainstream supermarket.

Used To recite this In the car when my kids were young. I had a cassette tape of funny promotional songs and rhymes performed by the Country Life Buttermen, who also appeared in Country Life Butter TV ads. Another one that sticks in my memory is "I eat my peas with honey, I've done it all my life, it makes the peas taste funny, but it keeps them on the knife"

@sc3pt1c4L. Oh wow! I thought I knew most tongue twisters, but not this one. I hope you don't mind if I write this one down so I can try and learn it. Then I can surprise my son with another one for him to practice. He'll be chuffed.✌

Beat me to it ,but I still posted my mother's version.

Bravo

Betty's logic is flawed. Putting better butter in a bit of bitter batter will not make it better, she will just have buttery bitter batter, and will have wasted her better butter. What she needs to do is use the better butter to make better batter which will hopefully not be bitter.

Not sure putting that white block of american butter substitute on your sandwich would do anything good. Needs to be proper butter.

You can't have a marmite sandwich without butter it doesn't spread right

@@geoffpriestley7310 same as vegemite, needs butter on the bread.

Hi, American's (USA) don't normally have sheep/lamb, that's part of why they insist on making Shepard's Pie with beef.

Also our chickens in uk if they say free range then they are free range- out pecking in the dirt and just come in at night to roost.

@@stephenlee5929shepards pie is always sheep cottage pie is beef.

@@karinmcinally6842 Should be but American's (USA) don't always (often) understand.

@@stephenlee5929 the clue is in the name… Shep-herd… Sheep herder.

Buy some crumpets and toast them to try your butter!

@@laurieleannie Yum!

Yep, in 25g increments, colloquially known as, "The Metric Ounce" (An actual ounce is a hair over 28g)

(28.350g or 28⅓g for convenience)

Beans on toast with butter, L&P, salt, pepper and cheese 👌

Crusty bread with British or Irish butter, it's out of this world ... scrumptious.

You can't beat a good creamy British or Irish butter on your bread, toast, rolls and crumpets.

And we don't have to put up with awful squeezy butter that even has in it's adverts that it is not real butter!

Unfortunately, Tyler doesn't ever read his comments.

@@wessexdruid7598 Actually, he does. I have even had responses from him a couple of times.

Nah. I was taught - a rounded tablespoon of sugar = 1 ounce, A heaped tablespoon of flour = 1 ounce half of half (of half) a block of butter = 1 ounce. 2 butter / marg to 4 sugar to 6 flour plus 2 eggs makes a cake. Making pastry is half fat to flour. You don't need scales if you know your subject.

Generally I know what you mean, but I would modify this a bit to say that all good BAKERS use scales, since baking is science as much as art, whereas COOKS tend to be people to measure by eye and taste. But, certainly, for BAKING, weight is key. My mother, who was a trained cook and d professional Baker for fifteen years used a rule of thumb for sponge cakes, which was to weigh the eggs (then you can use any size of eggs, or make however cake mix you needed) and then use identical weights of sugar, butter and fkour. Easy!

To be fair, my mother - who was a professional Baker for many years - treasured her copy of a cookbook by a lady called Marguerite Pattern (loved and used until it was held together with wishful thinking!) and I remember that she had conversions in teaspoons and tabkespoons (but generally just for DRY ingredients that can be relied on to pack the same way. But - to my memory - I don't remember 'cups' ever being used. I don't think that volume measures are incredibly good (apart from dry or completely liquid ingredients) make great sense tho since you can't really measure anything by volume unless it is completely packed down. How do you measure a' cup'of butter, unless you're using a freshly opened pack? And as for fruits or veggies. . .! It has driven me NUTS to try to compare nutritional information on US websites that talk about a 'cuo' of boiled eggs, or carrots or,x, y and z. Even if you are comparing GRATED carrots, how tightly are they packed? Or how small are the pieces of boiled egg? One fairly obvious one in baking would be chopped nuts. How finely are they chopped? My feeling is that using volume and eye is probably OK for experienced bakers doing BASICS that aren't that sensitive to a bit of give and take either way, but otherwise there are massive potential pitfalls to drop into. Why are US bakers SO averse to scales? You can get really accurate electronic ones in the UK that weigh in either grams or piunds/ounces, and take up very little room for £10-15 or bigger ones with brass weights that take up more space but are so robust that they can become a family HEIRLOOM!! (Then you can grate your carrots or chop your nuts any way you like!!)

cooks don't weigh ingredients lol bakers do

In my experience (I lived in Canada for 30 years), North Americans use what we use as a liquid measuring cup to measure dry and wet ingredients. Not very exact!

I'd be personally affronted if there wasn't any butter on my sandwich. Mayonnaise is lovely, but it's for putting on top of your sandwich filling.

Maybe in the summer. But most people I know keep their butter in the fridge and take it out a short while before they need to use it- or they keep their butter out in the winter. Same with eggs. Although you can keep eggs out in uk as we don’t wash them most people I know keep them in the fridge or atleast in the late spring/summer/early autumn they do. Where as in America eggs MUST be refrigerated 365 days a year.

But the spreadable butter has chemicals added to make it spreadable so not the same thing at all

@@EmilyCheetham That's interesting. I don't treat my butter or eggs differently and refrigerate them in the summer - unless the summer is especially hot. I have a metal butter dish - I think it's hollow steal - which moderates the temperature somewhat so that it remains spreadable in the winter and keeps it cool in the summer. It doesn't work at extreme temperatures, but it does mean that I rarely have to refrigerate my butter. 🙂

@@user-tb7dt5uk1x Not all butter has chemicals added. Only the ones that are marketed as spreadable. I buy standard butter from Tesco, (exactly as shown in the video, except mine is unsalted), and in this weather, if I leave it out, it is definitely un-spreadable. I have to stick it in the microwave for about 20 seconds before using it. Likewise in the summer, if I don't put the butter in the fridge, it does get all sloppy.

​@@user-tb7dt5uk1xNot really. Most spreadable butters have some sort of vegetable oil added, but some (e.g. Kerigold Softer Butter and M&S Softer Butter - which may well be the same stuff) are made by adapting the churning process to add extra air. It works well and I always buy it as I cannot stand vegetable oil in butter.

That's what happens when you have a revolution. It should be a salutary lesson to all of us.

Me too 😂

@malcolmtanya2169 ... If you tasted American butter you would know why.

Mine lasts much longer than a week without tasting any different. Maybe a month.

Mine lasts much longer in a dish. I don't refrigerate either. I live alone and don't often eat bread at home. I mainly use butter for melting onto pasta or occasionally with crumpets; I might also add it to a curry sauce or to gravy to enrich it. A block lasts me about a month. You can tell when it's turning, which is when the outer layer goes a deep yellow. On the rare occasion this happens, I throw it out and buy fresh.

Just scrape off the deep yellow and it's good underneath.@@carltaylor6452

I still have to microwave my butter. I must turn the heating on . The wife says she's cold I say your not wearing enough clothing

And to be honest if you are a serious cook/baker you can measure by eye because you know what 2oz or 200g looks like BUT you still use scale’s

I used to wonder what kind of cup or mug you would use, but then I learned that in the USA, they sell sets of standardised cups for measuring ingredients. It does seem very old-fashioned when you can use one set of kitchen scales.

This. In Scandinavia, we also have big blocks of butter, the smallest being 500 grams, about 1 lb US.

That's because Canadians are sane, well-rounded people with a grasp of culture.

@@atorthefightingeagle9813 ... 😂... So true.

That's cos Canadians have the King to keep them in check and that's where they get their good manners from!

Do you have trouble (as I do) understandig how anyone can eat a ham or cheese or even turkey sandwich without butter ? American's are truly weird

Except in Canada we still sell butter in Imperial measure - so most butter is sold in one pound blocks. In the UK butter used to be sold in half pound blocks but since metrification in the 1970’s it is now sold in 250 gram blocks.

A lot of savoury sandwiches would use mayo. But it wasn't until today that I even considered a PB&J wouldn't have butter in. Now I feel sad for kids across America.

Yeah, and I love to cook my mushrooms fried in salted butter .... delicious.

Can't believe I used to have sugar sandwiches!

@davidseale8252 In the US "jam" and "jello" are COMPLETELY different things... I think in the UK what you call "jello" is "jelly" in the US (US "jelly" is similar to jam, but made with fruit juice instead of fruit pieces.) Our "jello" is made with gelatin; think like wiggly flavored squares.

@@jenchem42 sorry jenchem42 but we do not use the word Jello here in the U.K. Even my English translator underlines the word. Jam is what you spread on sandwiches or bake into a cake. Jelly is what you get if you are good at your birthday party.

The have larger fridges because they have larger people! And I'm not talking about height!

😊 ...and larger appetites! Have you seen the sizes of their McD's (_etc_) food portions?!!

@@brigidsingleton1596 I used to have breakfast at a diner in LA - it was like a 15 course meal. Their eggs tasted of nothing and their bacon was like brown toe-nail clippings!

Same as them going into a “store” to buy a bottle of “warrder” ……

Yes I can see stray instead of spray can working, nice one Cyril.

That’s a Canadian phrase as well!

Slightly wrong there by comparison to how we understand this, as it's in two separate contexts. Knowing what side your bread is buttered means you realise and are/you're grateful for whatever you have in the status quo, you're not always ungrateful for what you don't have. To butter someone up is to persuade them, in a kindly manner, like in 'I had to butter him up a bit, but he agreed in the end'.

Going back to before metric. It was always weight in ounces. Spoons only ever used for liquid, or grains like salt.

They use mayonnaise

@@heatherhursell3721 yuk

It really isn't, but each to their own.

@@martinwebb1681 it really is, but each to their own

Healthy people?

People with taste.

@redsoxmom66 People with no taste. Fixed it for you.

@@eduardomarin2783 naturally made butter, made from organic, free range, grass fed cows milk, churned into cream, then set as butter… is healthy.

​@@matt-fh6hbNot only healthy, but tastes utterly (udderly?) delicious. Who needs processed pastes, slices or spreads to put on good tasty bread , if you've got delicious butter from grass or forage fed cows who produce highly because of good health, good management and good genes, without the 'assistance' of synthetic hormones as are commonly used in the USA.

😮 I grew up never liking butter on anything other than poached haddock or jacket potatoes, but then (because I'm that old and remember Flora bring new on the market!!) My friend introduced me to Flora at her house, and so I was then - and still - happy to have Flora sunflower spread _instead_ of (yukky!!) butter in my sandwiches etc.😊 So, though you don't know me, you now can say you know if somebody who doesn't like butter in their sandwiches ...and does your son like 'Flora" - or 'Vitalite' - which is _also_ a sunflower spread - ?

@@brigidsingleton1596 Hi there, no he doesn't like any kind of spread, and only butter if its melted. He is almost phoebic because he doesn't like to touch it either. Glad you have something to enjoy with your sandwiches. xx

Over priced crap now.

*Flour* (for baking) _not_ "floor" to _stand_ on😮?!)

It’s not real butter if 5hey are adding vegetable oil,which causes inflammation in your body.

Spreadable Dromona Butter in Northern Ireland has no veg oil or the likes added. The dairy discovered that feeding the cattle with rapeseed plants resulted in a final product that was easier spread.

I don't have butter on bread either. I could never spread it thin enough in winter and hated big lumps of it, so I stopped having it and got used to that. I do like it melted into hot toast though.

There’s some dairies that produce butter at 90%. They’re lush.