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Ooh, thank you! And FrankZ, too! Now that's something I'll try, next time it's time to make garlic bread! The best results I got so far were by lightly frying crushed fresh garlic in vegetable oil with kosher salt, then mixing it with margarine... But starting with room-temperature butter sounds...

My, my... I have much to learn. What is a butter bell?

Yeah, I always trusted real butter better. there are some dishes that really call for the spreadability of some kinds of margarine, though. For instance, it works much better on garlic bread, from a simple cooking standpoint. For everything else, though, butter's how I roll.

I'm trying the online recipe for Olive Garden's smoked mozzarella fonduta. I managed to follow it pretty precisely this time, but the oil separates out of the cheese, and takes all the flavor with it; get a bite of cheese without the oil, and you're in for a bland time. Does anyone have an idea...