A type 1 phaser set to the lowest stun setting will melt butter patties if you just flash it on and off quickly.

I refrigerate my butter and don't make toast very often. When I do make toast, I cut off the appropriate amount of butter and place it on the warm toast and let it sit to acclimate. After a moment, I spread it with a knife.

No, the spread is not amazing and creamy. It is still a little cold and chunky. But I don't care leaving your butter out is weird.

Butter is tasty but annoying, so I switched to those butter-vegetable oil hybrids.

They taste a bit like butter but spread like margarine.

Salted can be left out but not unsalted. I buy salted anyway, and it comes 4 bars to a pack, so I'll take out a bar, cut it in half, put half back in the fridge and leave half in a butter dish, replace as needed.

Until recently, I had some butter on a butter plate with a lid, and would take it to room temperature in advance of wanting to use it. Not the best method, but better than only having fridge temperature butter. A few weeks ago I got a French butter dish after being introduced to the concept. You can keep a good dose of butter in room temperature, with water making it airtight so the butter stays fresh. So far very much liking it.

I don't really eat toast. If it's on popcorn I'll melt it then pour it on, but that makes the popcorn soggy. I need to find a better solution for popcorn tbh

Yes. Take an appropriate chunk for your needs and nuke it for 5 seconds.

Yup, keep it in the fridge. I just slice it up into thin patties while I wait for the toast to finish then I put it on the hot toast and it melts quickly.

The problem is when they bring out room temp toast and ice cold patties in restaurants. One thing I do is knead the patties in their wrappers a bit to soften them up.

I leave butter out. I try to limit it to a week, and usually succeed since I cook with it now. I’ve seen it turn color and taste after a couple weeks but it’s still edible and never made me sick

My brother refrigerates and claims that if you make thin slices it gets soft pretty quickly. I’ve also seen YouTube claims to that, but I must not be patient enough

We just plonk it in the microwave till it slightly melts.

It's funny seeing people microwave their butter n'stuff.

Ever heard the "like hot knife through butter" saying? Yeah. Grab the knife, run it under hot water, cut off a small "slice" and spread it. If it gets colder from the butter, run it under hot water again. Also a possibility - boil some water, put the knife in the bowl with boiled water and use that for more efficient spreading. But ya, hot tapwater does great already.

I refrigerate my butter, but I only use it for cooking. I prefer margarine for spreading.