these are super rich ass people, maybe she baked the cake, took a pic of it, then stuffed it in a gold and diamond crusted cooler and strapped it to the back of flying monkeys who delivered it to Selena Gomez in short order.

Salted.

I agree with this (and swear there was a lifehacker article about this recently that I commented on.)

I prefer salted as I can use less salt overall, and makes it easier to keep your food from being oversalted.  

Caveat: unless you live in a hot climate. That butter would be a pile of liquid in my apartment in half a day.

Don’t listen to chefs. They are not typical home cooks.

Kevin McAllister, executive chef at Café Robey in Chicago

Domestic butter is just really bad. Even with annatto extract added for color, it’s still only pale yellow. Kerrygold gets its color from the beta carotene in actual grass - because Irish cows get a lot more good green grass and flowers than American cows who are usually fed a grain-heavy diet.

Salted butter is overwhelmingly a better seller at my store.  We probably sell about eight salted pounds for every unsalted pound of butter.  

kerrygold ... such damned good ass butter.

Why the fuck would you eat toast if you’re not putting butter on it? (Unless you’re putting peanut butter on it instead.) Why would you keep margarine in your house? Put that shit where it belongs: in the toilet.

Buy both.  Salted on my toast and pancakes, unsalted when I cook.  I save the Kerrygold for shortbread and pastry crust because we use a lot of butter and that shit is pricey.

Leaving some on the counter at room temperature is hardly a lot of effort. And if you’re having plain ass toast I feel bad for you because proper toast with good butter is pretty much good eating defined.

I wasn’t aware that “Leave out on counter” was considered a lot of effort.