Do you put butter on food?

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I love salty foods and do use salt and pepper on foods after I have cooked them sometimes depending what I'm eating. I use real butter only on different foods and I love sauces and salad dressings and oil and vinegar and herbs and spices. I don't care at all for bland food. It's boring.

hot sauce, hot sauce and a little more hot sauce.

I'm not a fan of condiments . I do not like ketchup. I don't eat salad. I put butter on my baked potatoes & cheese sandwiches but I don't put a lot. I do like salt & pepper on lots of things thou.

Salt. <3

I have hyposensitivity to taste, so without condiments, I can't taste anything.
My current obsession is mustard, and before that it was apple cider vinegar, although I'll always have an abiding love for habanero salsa.

Never been much for butter in particular, it being barely-discernible to me, and now being vegan I stay away from it anyway. I try to stay away from sodium, as well. As for sugar...while it's some people's Waterloo, I've never had much of a sweet tooth. I think I have a particular inability to taste it as well as I can tangy, sour, and bitter tastes. I know that growing up, going out to eat, I would have to put 10 packets of sweetener in my (supposedly already "sweet") tea in order for any taste to be detectable.

Weirdest thing...hm.
I regularly put steak sauce and hot sauce on vegetables and salad.
Not sure yet why I shouldn't.

I'll only put butter on potatoes and corn on the cob...will never have it on bread, which I eat plain.

I also dip my french fries in sweet and sour sauce (or ketchup, if none is available), and my pizza in marinara or sweet chili sauce. I heart sauce.

I tend to use a lot of hot condiments (pepper, chilli, mustard), but very little salt.

Instead of tomato ketchup I use tomato puree (the thick tomato paste that come in the same type of tubes as toothpaste), which does not have lots of added sugar.

With chips (Belgium fries) I tend to use mayonnaise or a mix of vinegar and brown sauce.

I like butter, ketchup and tartar sauce (each for the suitable food). Not very healthy, I know.

All seasoning and sauce should enhance, rather than dominate foods own flavours.

Eggs, potatoes, pasta and bread all need salt to avoid tasting bland, but only enough to enhance the flavour, not so much as to be tasted on its own.

Pepper is a good, all purpose flavour enhancer. White pepper is particularly good where you don't want to add the flavour of black pepper. I use white pepper on those pretty but insipid things that Californians like to call strawberries.

As for fats, well, the first rule of cooking is "fat = flavour." And the aromatic fats like butter and olive oil are significant taste enhancers, as well as altering the "mouth feel" of the foods that they are added to. I am a firm fan of their use--in moderation.

My family buys margarine. I don't like the texture or taste, so I don't use it on anything. I like butter more, but not the texture, so I rarely use that either. I do use a lot of salt. Probably too much. I love salty things. I don't use a lot of salad dressing as I like the taste of the veggies. Sometimes I just use a drizzle of olive oil. I do use it sometimes though. I don't use ketchup. I used to dip my fries in tartar sauce, but I don't do that much now. I like gravy (I'm vegetarian, so I use a veggie-friendly gravy like mushroom or peppercorn). Oh, and I do put ranch sauce on my mashed or BBQed potatoes. Mmmmmm! When I used to eat eggs I would put hot sauce on them, but I don't eat eggs anymore.