Growing up, we never refrigerated butter. We kept it in the butter dish in the cupboard. I don’t remember it every becoming rancid.
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I like butter on Matzah. Which is basically the same as butter on saltines.
I grew up with margarine and first had butter when I met my husband. I remember when I was going to college my Aunt and Uncle picked me up at the airport to drive me the final hour. She had brought sandwiches and they were buttered. I didn’t like it at all.
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I actually love the mouthfeel of a chunk of cold butter on bread as it melts in your mouth. Similar to ice cream I suppose, where the texture is as important as the flavor, and only very high quality butter makes it worthwhile. I love to take brioche buns or croissants, cold euro-style high-butterfat cultured butter, and put a small chunk at a time for each bite. Yum!
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I love butter on anything!! Real butter, although as a kid my mom used margarine for every day and real for baking and “special” meals. I only buy real butter and leave it on the counter. I first saw a butter crock when visiting my ex’s family in Europe and I’ve been using one for years. Keeps the butter fresh and easily spreadable.
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One of the best things I ever bought.
Keeps butter at a perfect consistency out of the fridge.
https://www.amazon.com/Trudeau-09607080A-Porcelain-Butter-Boat/dp/B0088WKV4W
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We keep our house pretty cold. Butter on the counter or in the fridge? Not much difference in spreadability.
I like good butter and the ability to spread it. I had never heard of a butter crock until recently - I’ll get one at some point and have the ability to leave butter out, not exposed but soft.
https://www.amazon.com/gp/product/B01BLXFK7C?pf_rd_r=YFXJ6ERKQY90FH5CPWGN&pf_rd_p=5ae2c7f8-e0c6-4f35-9071-dc3240e894a8&pd_rd_r=8e739b98-5358-40df-a029-055bcdc38988&pd_rd_w=P49Dv&pd_rd_wg=hBTPx&ref_=pd_gw_unk
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Room temperature; I never refrigerate my in-use butter (or eggs!)
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I have heard of dipping fries in vinegar, but I have not yet tried it.
I have, however, tried alternatives like ranch dressing and mayonnaise.
Also – this is more of a naming convention, but:
Growing up in Wisconsin, we always ate butter – real dairy butter.
In Iowa, I have heard people refer to margarine as butter. Oh no, you did not call that butter… hehe
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I haven’t bought margarine in years.
I do buy the land o lakes butter with canola oil but I don’t think that classifies as margarine.
We buy the Land o Lakes with olive oil for most uses, but I prefer regular stick butter for the rare times I bake.
I always associated margarine with stories of WWII rationing and was surprised when I learned that my late MiL used it extensively. For her it was about the cost. With a huge family she had to stretch her grocery budget.
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Oh definitely go through lots of stick butter too!
But I don’t keep it out at the moment for spreadability!
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The butter talk makes me think of my mom - she grew up during the depression and said she promised herself when she was a grown-up, she would have enough money to buy all the butter she wanted and would fill every waffle hole/square with butter. My kids do that now and always tell me they do it for “grandma”.
As you can imagine, we love butter in our house 
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We used to use margarine until the trans-fatty acid warnings came out. At that point, we decided we’d switch to butter, but use it in moderation.
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I like Olivio as a butter substitute - made from olive oil - I still buy it on occasion - makes great mashed potatoes.
In the 1960’s, you couldn’t buy colored margarine, especially in sticks, in the Dairy state. It came in a block with a yellow coloring kit and you had to work it in or use it like lard. When people would travel to Chicago, they’d often bring back many many pounds of margarine as some liked it for baking Eating? don’t be silly, no one ate margarine!
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My older relatives told stories of adding coloring into the margarine during World War 2.
I sometimes leave a stick (or less) of butter out on the counter. (I was shocked the first time I saw this at a middle school friend’s house. But eventually I decided it’s fine. Years later when my mother came over to garden during the day, she’d sometimes leave me a note to say “the kids left the butter out -I put it in the fridge”.)
Per eggs, I always refrigerate.
excerpt - “It turns out that, here in America, eggs are refrigerated because the USDA requires eggs sold for consumption to be washed, processed, and then refrigerated before they come anywhere near a store’s shelves. On the other hand, most European and Asian countries have reached the opposite conclusion, requiring that table eggs not be wet-washed, and also not refrigerated.”
My mom always mixed up peanut butter and jelly when making sandwiches. I was shocked when I grew up and realized that was unusual.
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I thought it was tartar sauce on that Big Mac. That’s what I use…and it’s delicious.
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Surprising. Never thought of tartar sauce on a hamburger. The sauce seems to be more mayonnaise, French dressing type of thing.