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Started By
Message
I went back to butter
Posted on 3/15/09 at 9:54 am
Posted on 3/15/09 at 9:54 am
I quit using ICBINB, Parkay, et al, and went back to butter. I only use it for bisquits, some cooking (when I cook), toast with honey...I think using it in moderation, NOT for every meal or every day, is okay. Am I right?
Anybody else quite using those 'vegetable spreads?'
Anybody else quite using those 'vegetable spreads?'
7
Posted on 3/15/09 at 10:12 am to CCT
I read something recently about all the "man-made" fake butters were within one molecule of plastic, or something like that.. 
Posted on 3/15/09 at 10:21 am to CCT
I went back to butter about 10 years ago. The study I read said something along the lines that "yes, butter has more fat but it passes through you...the stuff in margarine sticks to your arteries."
Of course, I use a LOT more olive oil than butter. I even use OO on french bread instead of butter.
Of course, I use a LOT more olive oil than butter. I even use OO on french bread instead of butter.
Posted on 3/15/09 at 3:08 pm to Zach
quote:
I went back to butter
I never left her.
It's all I use except for on popcorn which I use a spray butter but that is only so my white cheddar cheese seasoning will stick.
Posted on 3/15/09 at 3:11 pm to CCT
i never went away from butter, or red meat, etc.
butter is fine, just use common sense. Excercise, don't eat to much processed food, drink water, etc and butter isn't going to kill you.
Look at the french, they eat tons of butter, cheese, and wine but they are much healthier than Americans. Butter isn't the issue, it's our lifestyles.
butter is fine, just use common sense. Excercise, don't eat to much processed food, drink water, etc and butter isn't going to kill you.
Look at the french, they eat tons of butter, cheese, and wine but they are much healthier than Americans. Butter isn't the issue, it's our lifestyles.
Posted on 3/15/09 at 4:17 pm to el tigre
I switched to Land O' Lakes "Spreadable Butter with Canola Oil" for anything like waffles or toast. I still use unsalted stick butter for cooking.
Margarine is
Margarine is
Posted on 3/15/09 at 4:30 pm to el tigre
quote:Or Wine.
i never went away from butter, or red meat,
Posted on 3/15/09 at 6:05 pm to coloradoBengal
quote:
I switched to Land O' Lakes "Spreadable Butter with Canola Oil" for anything like waffles or toast. I still use unsalted stick butter for cooking.
Buy a butter bowl and leave it out on the counter so it stays soft. Then it spreads.
Also, if you take a stick of butter out of the icebox and leave it wrapped, put it in the microwave for two 10 second cycles it will be perfectly soft like room temp and not melted.
Posted on 3/15/09 at 8:07 pm to Martini
Butter Bell
I ordered one of these a week ago...should be here tomorrow.
Try clarifing butter when cooking steaks, fish, chicken on the grill. It's great for flavor and the smoke point is through the roof.
I ordered one of these a week ago...should be here tomorrow.
Try clarifing butter when cooking steaks, fish, chicken on the grill. It's great for flavor and the smoke point is through the roof.
Posted on 3/15/09 at 8:10 pm to Broken Egg
FWIW most Indian markets sell clarified butter. Not particularly cheap but it saves you the trouble of clarifying it...I don't use it often so I just buy it from the Indian market once every few months.
Posted on 3/15/09 at 8:12 pm to Martini
quote:
I went back to butter
quote:+1 Butter is better and healthier than the substitutes.
I never left her.
Posted on 3/15/09 at 8:12 pm to Powerman
I just do a stick or two, then tupperware it in the fridge...just chop off a piece when I need.
Posted on 3/15/09 at 8:15 pm to Broken Egg
Also...try whipping butter and heavy cream together with a paddle attachment in your kitchenaid to make whipped butter for spreading and topping potatoes, toast, etc. 
Posted on 3/15/09 at 8:16 pm to Broken Egg
I gained a pound just reading your post. Thanks
Posted on 3/15/09 at 8:18 pm to CCT
Why would you ever leave the greatness that is butter?
Posted on 3/15/09 at 9:07 pm to glassman
there is no substitute
Posted on 3/16/09 at 2:00 am to Ole Geauxt
quote:
I read something recently about all the "man-made" fake butters were within one molecule of plastic, or something like that
The top cardiologists say don't touch anything that says "hydrogenated". Your body can process butter and pork fat, but not that stuff. Use oils that go bad in time. Eating butter a stick at a time probably not good either...
Posted on 3/16/09 at 8:48 pm to CCT
My body has spend countless eons learning how to process butter. Why screw with all that evolution by putting fake crap in your mouth?
Posted on 3/16/09 at 8:51 pm to LSU80 USF08
Does anyone want my recipe for deep fried butter sticks in lard sauce? Yum!
Posted on 3/16/09 at 8:51 pm to Das Tiger
quote:
Eating butter a stick at a time probably not good either...
shite.
if popeyes could find a way to make small extra crunchy, spicy spheres of skin filled with room temp butter i would eat my weight in those things.
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