[Closed] Butter or not?

Butter.

There is no not.

That you even thought about it is enough.
Delete your account.

Butter first, then peanut butter (spread about 10mm thick) white bread Obvz.

Absolutely. Margarine or low fat spreads are as deadly as diesel cars. Rats don't even recognise them as food and wont eat them, so if it's not good enough for them, it's not good enough for me.

This is a troll right?

My wife does this - she claims that butter is superfluous when you are going to apply jam to toast anyway. I also noticed recently that she only applies butter to one slice of bread when making a sandwich and she has also poisoned my children's mind with the same practices so they now think that I'm the strange one. I suspect that citing this in divorce proceedings will automatically give me custody of the children.

i feel like ive potentially been missing out. Will try it tomorrow.

Ive only recently (last couple of years) put butter on my toast for beans on toast!

I only do butter/margarine on toast, more than anything to combat the dryness of the heated bread. Sandwiches, I don't bother, basically the tub is ~99% MrsNOTG's.

'Spreadable' butter here. What a tart I am..

Yes, butter it. And make sure you get right to the edges.

I am going to presume you are young but even so, how the hell are you even alive?

Not if subsequently applying another spread.

Hot buttered toast is, however, a delight.

scotroutes - Member
Not if subsequently applying another spread.

Not if subsequently applying another spread.

Hot buttered toast is, however, a delight.

[quote=wobbliscott ]Absolutely. Margarine or low fat spreads are as deadly as diesel cars.

Ah the good ole deadly margarine myth - one atom away from plastic (in the same way that hyrodgen peroxide is one atom away from water)

[quote=wobbliscott ]Rats don't even recognise them as food and wont eat them, so if it's not good enough for them, it's not good enough for me.

Rats will eat rotting meat and human faeces though so... 😉

Always butter my toast, but never spread jam on a whole slice, if I have jam it's just the odd bite where I will spread jam to the bread before I bite it.

andybrad - Member

scotroutes - Member
Not if subsequently applying another spread.

so no butter on your honey on toast?!!!!!

LeeW - Member
Always butter my toast, but never spread jam on a whole slice, if I have jam it's just the odd bite where I will spread jam to the bread before I bite it.

So is more than three dots in an ellipsis... 😉

If you are going for pedantry points, three dots isn't an ellipsis either, this is …

where I will spread jam to the bread before I bite it.

This is just weird, i mean how many knives do you get through? You do use a clean knife every time yes?

GrahamS - Member

If you are going for pedantry points, three dots isn't an ellipsis either, this is …

Depends if you're talking Victorian American English, or British English. 😉

Yes, butter it. And make sure you get right to the edges.

Ah the good ole deadly margarine myth - one atom away from plastic (in the same way that hyrodgen peroxide is one atom away from water)

Full butter coverage, while toast is both hot and still rigid, is a pre-requirement of being on this forum.
Please resign with immediate effect.

http://www.snopes.com/food/warnings/butter.asp

Honey straight on to toast make the toast go weirdly spiky feeling. Horrible.

GavinT - Member
Honey straight on to toast make the toast go weirdly spiky feeling. Horrible.

what toast are you using. doesnt on mine

Well whatever bread I happen to have. Generally some kind of wholemeal thing. Of course this isn't an experiment I repeat as I like butter, but when forced to experiment due to a lack of butter that was my experience. Maybe I have a more sensitive mouth?

maybe different honey? mines the runny stuff.

loddrik - Member

'Spreadable' butter here. What a tart I am

All butter is spreadable.

Unless you keep it in the fridge, which is akin to keeping consumable liquids in the freezer, like some sort of sadomasochistic pervert.

tbh it does become an issue in winter. On soft bread.

WHAT? How can this even be a question?

sbob - Member
loddrik - Member
'Spreadable' butter here. What a tart I am

All butter is spreadable.

Unless you keep it in the fridge, which is akin to keeping consumable liquids in the freezer, like some sort of sadomasochistic pervert.

Don't you just use it in slices anyway like a normal person? Much easier to tessellate for full coverage that way.

wobbliscott » Rats don't even recognise them as food and wont eat them, so if it's not good enough for them, it's not good enough for me.

Rats will eat rotting meat and human faeces though so...

They'll only eat the feaces of a butter eater though...

butter, peanut butter, strawberry jam and maybe even a little slice of brie for extravagance

Right, whilst we're talking about butter.

I LOVE butter. And I believe it's actually quite good for you, as opposed to other spreads, marg etc.

BUT

I don't buy actual butter because when I come to use it it's either a clarified goo or it's as hard as a house-brick. So I buy the spreadable versions that you can keep in the fridge - Anchor, Lurpak etc.

Am I being a deluded fool in believing these are still as good as real butter. How do they achieve this state of temperature related consistency? Is it by adding a bit of harmless olive oil to the mix, or a load of dangerous chemicals/industrial by-products?

Ingredients

Butter (64%) (milk)

Rapeseed oil

Water

Lactic culture (milk)

Salt

There you go.
Over one third not butter.

I can't believe it's not [all] butter!

because when I come to use it it's either a clarified goo

Turn the heating down & put a jumper on

Really it should be called "Buttery Spread" not "Spreadable Butter".

Meh,

Nowt wrong with a bit of Rapeseed Oil and Lactic Culture (whatever that is)

I shall continue plastering my food with the stuff.

Anyone else butter cake? I get some right odd looks doing this, but wtf... it's cake - buttered!

What sort of cake?

Fruit cake good, Victoria sponge bad.

Butter is solid at room temperature. Spreads are made from vegetable oils which are liquid at room temperature. To make a liquid be a stable solid at a temperature it wants to be a liquid, you need to do some pretty heavy manipulation of its molecular structure, which begs the question, what do you end up with and what effect does it have on your body.

Whatever you eat just eat natural stuff that is as close to its natural state as it can be.

To make a liquid be a stable solid at a temperature it wants to be a liquid, you need to do some pretty heavy manipulation of its molecular structure

Or, you know, mix it with a solid.

What? ....a solid like Butter?

That's just crazy talk. 😉

Exactly.

Most margarine is pretty much milk solids (i.e. butter) mixed with some form of vegetable oil, water and salt.

The idea that it is some kind of evil industrial plastic is complete nonsense spread by the kind of people who say that they don't eat chemicals. 🙄

I'd always just assumed it was vegan in honesty.

I do find it's not very nice usually too, but the same could be said of unsalted butter.

To make a liquid be a stable solid at a temperature it wants to be a liquid, you need to do some pretty heavy manipulation of its molecular structure

By the way... isn't milk a liquid at room temperature...?

Exactly.

Most margarine is pretty much milk solids (i.e. butter) mixed with some form of vegetable oil, water and salt.

Ingredients:

Vegetable Oils in varying proportions (59%) (Rapeseed, Palm, Sunflower), Water, Buttermilk (4%), Salt (1.5%), Emulsifiers (Mono- and Diglycerides of Fatty Acids, Sunflower Lecithin), Preservative (Potassium Sorbate), Acid (Citric Acid), Flavourings, Vitamin A and D, Colour (Carotenes)

Never trust a vegan kids.

I do find it's not very nice usually too, but the same could be said of unsalted butter.

I was just going down the route of 'butter everything with butter not some fake butter substitute' when I remembered that I do NOT apply butter before peanut butter, just having the PB in the raw(*). Am I forever cast out from acceptable society?

(*) but sometimes I spread a little Marmite on before the PB. That's made it worse hasn't it.

Depends. Is it crunchy or smooth peanut butter?
And do you add jam on top of the peanut butter as God intended?

Butter of course. 🙄

Crunchy of course, I'm not a total heathen. And my god (if I had one) would not dictate gustatory preferences

To make a liquid be a stable solid at a temperature it wants to be a liquid, you need to do some pretty heavy manipulation of its molecular structure,

Such as "mixing it together." You can make your own spreadable butter from butter and oil in a food mixer.

which begs the question, what do you end up with and what effect does it have on your body.

It does. And the answer is that you end up with a butter with oil mixed in and it has the same effect on your body as butter and oil do.

You can make your own spreadable butter from butter [s]and oil in a food mixer[/s] kept in a room temperature butter dish.

T'is easy. 🙂

Whatever you eat just eat natural stuff that is as close to its natural state as it can be.

The idea that it is some kind of evil industrial plastic is complete nonsense spread by the kind of people who say that they don't eat chemicals.

Bregante should definitely get custody of the kids.

Might print a copy of this thread out for my Higher Chemistry class to give them a laugh when we learn about lipid structure.

[s]Might print a copy of this thread out for my Higher Chemistry class to give them a laugh when we learn about lipid structure[/s]. Although I'm not willing to be specific..... I'm much cleverer than everyone else 🙄 .

.

I'm much cleverer than everyone else

Correct.

stevious - Member

Correct.

Top answer. 😆

Butter on first regardless, and I use anchor spreadable which is one of the nicest butter things I've come across.

BUT...always let the toast cool down a bit before spreading so some of the butter doesn't melt, I love eating those creamy blobs.

Butter cheese milk dairy products in general create man boobs dangerous stuff.

I love eating those creamy blobs.

Honey [s]straight on to toast make the toast go weirdly spiky feeling. [/s]Horrible.

Honey = Bee Shit.

Butter everything unless you are making a "Brown Sauce Butty"*.

*Not a euphemism.

Lactic Culture

Isn't this Lactic Culture?

[img] [/img]

Butter = flavour.

Marg = poor substitute with bad adverts from the 80s.

Spreads = not even got the balls to be 'as good as' marg.

Is there even a debate?

Pet hate: sandwich bar - "Do you want butter on it?" "Yes." Pulls out a cash n' carry Stork SB.

Such as "mixing it together." You can make your own spreadable butter from butter and oil in a food mixer.

You could do that, but that's not what the manufacturers do by and large. You'd probably need way too much butter, which is only just solid itself, compared with the veg oil to make it stable making it pointless so a bit of heavy industrial processing is required, which is what the problem is.

That's not what the problem is.

Butter on first regardless, and I use anchor spreadable which is one of the nicest butter things I've come across.

If that's what you're doing I'd recommend unsalted butter.

Pet hate: sandwich bar - "Do you want butter on it?" "Yes." Pulls out a cash n' carry Stork SB.

No butter. You may as well spread it on the inside of your arteries. Sorry. Gave it up in middle age. Of course one does fall off the wagon occasionally with malt loaf.

a bit of heavy industrial processing is required, which is what the problem is.

Whereas butter is handmade by a comely young lady using a traditional wooden churn? 🙄

No butter. You may as well spread it on the inside of your arteries

Whereas butter is handmade by a comely young lady using a traditional wooden churn?

This was demonstrated at the eurovision song contest by Poland in 2014,as an accompaniment to their song "we are slavic". I heartily recommend reviewing the video any time you want to see how butter is made.

Until I met Mrs North (and her family), I never realised that people didn't always butter toast before putting jam on it.

Unfortunately our daughter spends far too much time with her maternal grandparents, so her young mindis already polluted....

glasgowdan - Member

Butter on first regardless, and I use anchor spreadable which is one of the nicest butter things I've come across.

Ingredients:

Anchor Butter (54%) (Milk), Rapeseed Oil (33%), Water, Salt (1.1%), Colour: Beta Carotene.

You sound like you like butter, but look! You're being cheated of almost half your buttery goodness. 😯

Buy a butter dish.
Have full flavour spreadable butter.

I'm surely not the only one old enough to remember life BF (Before Fridges)? That golden pool in the bottom of the butter dish, or said dish in a tub of cold water along with the milk.

Butter is nature's thermostat.
If your butter is too hard, turn the heating up a bit.
If your butter is too soft, turn it down.

God bless butter. 🙂