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My dear grandmother (who passed away at 99 years old) NEVER had margarine in her house. She ate eggs every day and butter with her toast and in her baking. She never had heart disease or any other ailments other than arthritis. She broke her hip at 99 and ended up with pneumonia that she died from or I swear she'd still be with us. Yes, I'm sure her good old English genes helped too
So who says butter isn't healthy? She even made her delicious, flakey pie crusts with butter, not shortening (blech) or lard.
Funny, my grandma died at 98...her hip broke at 94 came out ok...English genes, also!
(She willed herself to go. We all know that.) Never had a cold!
Blech-lard....BUT I had a pie crust once with lard ...I swear it was the flakiest ever!
I buy margarine for baking and butter for eating. I read not to long ago (possibly on this forum) that there was no discernible taste difference of using butter over margarine in baking so I decided to save a few bucks and switch.
I would suggest that you do a taste-test comparison.
Like many, I grew up on margarine. In fact we called it butter. Older generations called it "oleo".
My wife uses Smart Balance. Is that margarine? I only know it's not butter and it's sold in the butter aisle.
I hear tell that in the state of Wisconsin, a big dairy state, margarine was not allowed to be dyed yellow until some time in the 1950's. Prior to that, wherever it was sold they gave you a yellow dye pack to mixinto the white stuff to make it look like butter! In the 1930's, state food boards began allowing dye to be added at the factory.
I remember that. Up until I was five we lived on home made butter straight from the cow. Then we moved to the 'big city' and introduced to the "oleo" stuff. It looked like a bag of lard and had an orange pill inside. You had to 'massage' the bag to turn it yellow. That was my 'job'. lol Mom still called it "butter" so we did too.
One time, when I was about 12, Mom gave me some money and sent me to the store to get some "butter". That's what I got! Got home and she was shocked at the price, sent me back to trade it for margarine. lol
I haven't used margarine for over ten years. I stock up during the holidays and freeze it. I only use about a pound a month...or less...so it lasts me a long time.
I can't resist meddling here: maybe they'd be less hungry if they ate stuff cooked with butter?
Teenage boys? They're hungry no matter what you feed them. LOL
Quote:
Originally Posted by elnina
I am sure some people still buy margarine. Those who don't know much about it, don't care, or are on tighter budget.
Or ... they could just prefer the taste or mouth feel. Or they could be trying to avoid dairy products for whatever reason.
Butter has a very upfront taste and mouth feel. I can't put plain butter on toast - I whirl it with olive oil for spreading - because of the way it feels in my mouth.
Quote:
Originally Posted by Atalanta
Ain't that stuff one molecule away from plastic
No, it ain't. Margarine is made out of vegetable oil, water, soy emulsifiers, beta carotene (to make it yellow) and sometimes buttermilk.
I don't use margarine. I buy the butter at Sam's because it's a little cheaper. We don't go through an overwhelming amount.
I've been thinking about making whipped butter so that my husband can butter bread more easily, but haven't tried it yet, probably because I don't eat bread so it's not much of a priority
I don't buy margarine. Ever.
I do take good butter such as French or Irish and whip it with a "healthy" oil. It makes it spreadable, and a bit healthier as you consume less butter but still retain that delish buttery taste.
I use one room temp block of unsalted euro butter (I believe it equals 2 sticks of regular unsalted butter) and I mix it with 1/3-1/2 cup of oil. I have used olive oil to the fancy healthy ones. In a small bowl, I mix 1/2 teaspoon of salt with a tbsp of hot water, stir till dissolved and then add this to the butter/oil mixture. Whip till doubled in volume and a pretty light yellow color. Then scrape into a tupperware. I do this about twice a month as we eat a lot of toasts!
I do take good butter such as French or Irish and whip it with a "healthy" oil. It makes it spreadable, and a bit healthier as you consume less butter but still retain that delish buttery taste.
I use one room temp block of unsalted euro butter (I believe it equals 2 sticks of regular unsalted butter) and I mix it with 1/3-1/2 cup of oil. I have used olive oil to the fancy healthy ones. In a small bowl, I mix 1/2 teaspoon of salt with a tbsp of hot water, stir till dissolved and then add this to the butter/oil mixture. Whip till doubled in volume and a pretty light yellow color. Then scrape into a tupperware. I do this about twice a month as we eat a lot of toasts!
That butter is so good, worth every penny
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