You do realize we're talking about the same society that requires a warning label to not eat the shampoo?

Gotta be real dumb

Well based on last Tuesday, this is a shockingly large number of people.

They’ll just put a sticker on it that says “contains milk”. This is like one of those Tesla recalls that is really just a software update done to meet federal or state requirements.

Gotta be real dumb to think the butter is milk free.

So like 50% of people then?

This is America.

It’s because the company can effectively print whatever they like for the name of the product with no regard to the actual ingredients.

That is not true at all. There are laws that determine what you can actually put on your products, especially on food.

It's not as bad as you think. Grocery stores will just send it back to the manufacturer and re-sticker it.

What about putting a sticker over it?

As a person with allergies to specific foods, then don't make this mistake. Measure twice, cut once. These rules were written in blood, and tiniest violin for companies who fail it.

If I were a customer who purchased this, I would just ignore it. I assume many will do the same. It isn't worth dealing with if it isn't an issue for you.

There’s an enforcement component. It’s designed to punish the producer so it hurts so it won’t do it again.

Yup. If you are sensitive to a food product you should be aware already of basic products that by definition contain them. Like telling me yogurt is dairy based.

lol, right! I’ll take all of it for pennie’s.

I subscribed to FSIS updates and this happens pretty often. Allergen labels are taken pretty seriously. And they send out notifications when they come across one. 🤷🏼‍♀️

You have an intimate relationship with your grocer.

And that small batch had a label with a different list of ingredients/allergens somehow? I'm curious how that happened.

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

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

They taste a bit like butter but spread like margarine.

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.

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.

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.

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