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I heard the word 'margarine' this morning, and realised that, while I grew up with it, I haven't thought about it for more than 20 years. Once we realised that butter was better and (probably) healthier than margarine, we never bought it again. Consequently, I guess I egocentrically assumed that everyone had done the same thing, and that no one used it anymore - even that it hardly existed anymore.
So is margarine still a 'thing', or has it been consigned to a small minority section in the supermarket?
And while we're at it, what other things are out there that you possibly assumed had been consigned to history because they fell off your radar, but that you discovered are still in circulation?
Slow morning?
*store brand Bertolli over here*
White dogshit obvs
Iirc, all the brands remarketed as ‘low fat spread’ or some other such, as margarine was deemed unhealthy or summink, to the point where you can’t actually buy ‘Margarine’ anymore.
some synthetic spreads don't taste too bad. the olive oil based ones are not too bad.
stork sb was one chemical configuration away from being gloss paint....FACT
all the brands remarketed as ‘low fat spread’ or some other such,
https://groceries.asda.com/aisle/milk-butter-eggs/butter-spreads/_/111652
Seems like it.
"Margarine" became a bad word for some stupid reason - probably all the ridiculous myths about it being "one molecule away from plastic" and being originally designed to use stocks up recycled oil to feed turkeys etc.
White dogshit obvs
On white or brown toast?
Spreads easier, tastes alright. And butter just turns into a puddle here in the summer.
"Margarine" became a bad word for some stupid reason
It's emblematic of the food industry's desire to force processed crap down our throats, which is why they've worked so hard to market it as something else.
Do people still drink water? I no longer drink the stuff since i found out it is only one molecule away from Hydrogen Peroxide.
PMK2060 - Member
Do people still drink water? I no longer drink the stuff since i found out it is only one molecule away from Hydrogen Peroxide.
It's also the most toxic substance known to mankind. Everything which drinks it dies. Stats fact!
Don't know why anyone would choose margarine over butter for anything. tastes like sh*t and is worse for you
It's emblematic of the food industry's desire to force processed crap down our throats
Because butter comes like that naturally, straight from the tree. 😆
worse for you
Evidence?
I don't like the taste of butter, Lurpak is particularly minging, plus trying to spread it right out the fridge is ridiculous. Flora light or Olive oil spread for me.
It's very hard to buy margarine in the UK anyway, what most people refer to as margarine are actually labelled as spreads or suchlike. Margarine has to be 75%+ vegetable fat & white. Stork still make it though supermarket Stork is not margarine. This was covered on QI a few years ago.
Because butter comes like that naturally, straight from the tree.
I'm pretty sure it comes from cows, not trees.
Evidence?
There's quite a bit. The food industry spent decades pushing margarine and other products on the basis that traditional foods such as butter and eggs were unhealthy due to their saturated fat content. There is no strong evidence that consumption of saturated fat is linked with heart disease.
We now know that processed oils used in margarine and other manufactured foods are a source of trans fats, which has no health benefit and that trans fats are linked with heart disease. Manufacturers were forced to remove trans fats from many margarines, but continue to use them in other products.
I'm pretty sure it comes from cows, not trees.
Don't be daft - cows make milk, not butter!
When did you last see a calf eating a sandwich? 😆
Manufacturers were forced to remove trans fats from many margarines
So margarine is unhealthy because it no longer contains stuff we found out was unhealthy?
Aren't most of these spreads essentially butter or buttermilk, plus oil (olive,vegetable,palm) and some kind of thickener?
I heard the word 'margarine' this morning, and realised that, while I grew up with it, I haven't thought about it for more than 20 years.
It’s not something I sit and ponder over but I probably have just like others.
😉
http://singletrackmag.com/forum/topic/ditching-the-woodburner-alternatives?view=all#post-8383195
a relation of mine was a scientist who used to make margarine, she wouldn't touch the stuff and vehemently suggests we shouldn't either.
There is no strong evidence that consumption of saturated fat is linked with heart disease.
Amen to that. It amazes me how many people go on about butter ‘clogging their arteries’ - upsets me, almost. Butter is food of the gods - it’s so good for you! (And makes everything taste frigging amazing).
Unilever sold their margarine brands earlier this year (including Flora and Stork) which is a sign things are changing.
The marg section used to take up one side of an aisle in the supermarket with a lowly shelf at the end containing butter and lard. I reckon its now 50:50 and a third of an aisle, with the rest of it turned over to yogurts and higher margin stuff.
Butter is food of the gods - it’s so good for you! (And makes everything taste frigging amazing).
You are James Martin and I claim my £5.
's true, tho...
Edit : Not that she's James Martin, obviously.
's true, tho...Edit : Not that she's James Martin, obviously.
He puts a whole block of butter in [b]everything[/b]
a relation of mine was a scientist who used to make margarine, she wouldn't touch the stuff and vehemently suggests we shouldn't either.
Then what was he doing making it then ?? Just happy to take the money I suppose. Great scientist 🙄
Flora's my poison of choice, tastes ok to me and can be spread from the fridge, I've never managed to do that even with the so called spreadable butters.
He puts a whole block of butter in everything
And...?
Though being serious, he's a bad advert for butter consumption. Or rather just consumption in general...
You know the taste of gone-off milk? That you get when you risk it with a cup of tea?
That's what butter tastes/smells of, to me.
Awful stuff.
mmm... butter
Buttered steak. Buttered cake.
[b][i]BUTTER[/i][/b]
*drool*
Trans fats - which are found in margarine - are pretty nasty.
Checkout the Wikipedia article on the health risks:
https://en.wikipedia.org/wiki/Trans_fat
- Cancer
- Alzheimer's
- Infertility
- Diabetes
- Liver dysfunction
- Depression
And more.
I think the people running the margarine industry must be deeply grateful that no-one has taken the trouble to sue them over this.
Those using spread because you can't spread butter from the fridge. Seriously guys get a butter dish and don't keep your butter in the fridge. Spreads like a dream (advice suited to UK residents) if you're in Australia you don't need butter to be happy you have sunshine.
Butter is food of the gods - it’s so good for you! (And makes everything taste frigging amazing).
For the first time in many years, yesterday I had toasted crumpets with lots of butter on.
Mmmmmmmm. Forgotten just how good they tasted.
ahwiles - Member
You know the taste of gone-off milk? That you get when you risk it with a cup of tea?That's what butter tastes/smells of, to me.
Awful stuff.
Drama queen, much? 🙄
Then what was he doing making it then ?? Just happy to take the money I suppose. Great scientist
maybe [u]she[/u] developed it or something without initially knowing how bad it was. or maybe she stumbled upon it when trying to make weapons of mass destruction.
Trans fats - which are found in margarine - are pretty nasty.
Except as ransos pointed out earlier, they stopped using hydrogenated fat and eliminated most of the trans fats from margarine quite some time ago.
Plus most of the "spreads" these days that people call margarine are actually butter or buttermilk plus oil.
(I love butter by the way. Just interested if the margarine hatred is actually justified)
I love butter by the way. Just interested if the margarine hatred is actually justified
Eat it.
It's justified.
Milk, meat and butter also contain trans fats.
Butter from grass fed cows (kerrygold) and ghee for high temp frying and my Indian meals, margarine is the work of the devil.
Don't know why anyone would choose margarine over butter for anything. tastes like sh*t and is worse for you
Taste wise 'margerine' is a poor substitute for butter if what you want is the taste of butter. As someone who had to give up dairy its surprising though how quickly you're tastes change and things that used to be a treat - butter, cream etc - actually become pretty dislikable. After about 2-3 weeks of giving up butter was something I didn't care about, after a year or so it was something that ruined anything it touched.
We used the term 'margarine' genertically to describe spread that isn't butter but I think very few spreads are actually margarine. I think Stork is the only marg you'll still see on the shelves and for some baking and cooking applications you'd use that in favour or a butter or 'spread'
[img] http://gabworthy.com/wp-content/uploads/2015/08/butter-tears-bread-apart-pic-728x421.pn g" target="_blank">
These traumatic events are the sole reason I usually reach for the olive spread.
Butter is nicer obvs, but less user friendly. Difficult and rather white knuckle-esque to pin down the correct amount of seconds to blitz it in the microwave to ensure spreadability.
So is margarine still a 'thing', or has it been consigned to a small minority section in the supermarket?
Ask your skivvy to take a picture of the butter / spread aisle next time their there , probably twice as many spreads .
Butter is nicer obvs, but less user friendly. Difficult and rather white knuckle-esque to pin down the correct amount of seconds to blitz it in the microwave to ensure spreadability.
Your butter storage ability is weak
So is margarine still a 'thing', or has it been consigned to a small minority section in the supermarket?
Ask your skivvy to take a picture of the butter / spread aisle next time their there , probably twice as many spreads .
But 'spread' and 'margarine' aren't the same thing. Margerine has a pretty strict definition and the stuff we buy as 'spread' doesn't match it. When your skivvy takes the picture there will be one or two packs of margarine down in the bottom left hand corner. People still buy it, but not to spread on their toast.
People still buy it, but not to spread on their toast.
Stork seem to heavily push the baking side of things:
When your skivvy takes the picture there will be [s]one or two[/s] no packs of margarine down in the bottom left hand corner
ftfy, as I said, no one markets their product as Margarine anymore.
These traumatic events are the sole reason I usually reach for the olive spread.
I have one of these [img] 
[/img]
it's never happened to me since
And while we're at it, what other things are out there that you possibly assumed had been consigned to history because they fell off your radar, but that you discovered are still in circulation?
You can still get salted fish, dried peas, tinned carrots, all sorts of things in the 'grocery' aisle.
These traumatic events are the sole reason I usually reach for the olive spread.
Why the hell are you keeping butter in the fridge? Ours stays out, except for the couple of hot weeks we get a year. It does not go off.
Why the hell are you keeping butter in the fridge? Ours stays out, except for the couple of hot weeks we get a year. It does not go off.
I'm not, it's in a dish on the side, but the kitchen is a little chilly in the morning.
Besides, unless you heat your house to about the level of Death Valley, I find that the butter is rarely compliant enough to yield to a fresh slice of soft bread, as delicate in its application as I am.
Our kitchen is usually about 18 or so.
There's a technique to spreading cold butter though.
That’s also a sorry excuse for a piece of bread up there. Proper bread with proper texture takes butter much more easily.
use a cheese slicer to make really thin slices of butter
for example
[img] 
[/img]
myti - Member
Those using spread because you can't spread butter from the fridge. Seriously guys get a butter dish and don't keep your butter in the fridge. Spreads like a dream
But it's warm then, and even more bowfin(I genuinely dislikle the taste of butter, it's too, erm... buttery! 😆 ). How do you get the cool refreshing taste of half a tonne of chilled spread on your piece and banana?
Why would you want [i]thin[/i] slices of butter?
half a tonne of chilled spread on your piece and banana?
Boak.
Fruit has no place on a sandwich.
You haven't lived my friend!
I'd a piece and roast chicken, complete with veg last night, it was surprisingly amazing! I think you can pretty much put anything on a piece to be honest, another delight I remember is a piece and spaghetti bolognese, sublime that was! I think it was the double carbs of bread and pasta that did it!
Yes, I too wonder why i'm a fat *...! 😆
You haven't lived my friend!
Oh but I have. I've lived long enough to have been fed a banana piece when I was wee.
It's not for me.
Pie, beans and broon sauce in a plain bread ootsider on the other hand....
perchypanther - Member
Oh but I have. I've lived long enough to have been fed a banana piece when I was wee.
Sounds like warm butter may have been the issue here!
Sounds like warm butter may have been the issue here!
Nope it was the manky banana / bread combo.
The thick coating of Blue Band margarine didn't improve it any.
I guess there's no accounting for taste! 😆
mmm... butterButtered steak. Buttered cake.
BUTTER
mmm Last Tango in Paris butter
piece
That's two of you now, I guess this must be the STW word of the week?
You know, the one that everyone starts using as if they always had in a desperate attempt to maintain herd mentality.
See "dog whistle racism" or "virtue signalling" for similar results. 😉
Anyway, I'm off to easily spread some room temperature butter on some fresh white bread before inserting the bacons, with nought else.
We call this a "sandwich". 😯
We call this a "sandwich".
Unless you are Scottish, in which case you call it a "piece".
sbob - Member
piece
That's two of you now, I guess this must be the STW word of the week?
You know, the one that everyone starts using as if they always had in a desperate attempt to maintain herd mentality.
Or it's just the word we've always used.
Or it's just the word we've always used.
Just never before on this forum... 🙂
Don't be daft - cows make milk, not butter!When did you last see a calf eating a sandwich?
Sandwiches are made from bread, silly.
So margarine is unhealthy because it no longer contains stuff we found out was unhealthy?Aren't most of these spreads essentially butter or buttermilk, plus oil (olive,vegetable,palm) and some kind of thickener?
You're describing things that aren't margarine. But that wasn't my point, which is that for decades, the food industry promoted the consumption, on health grounds, of a cheap, mass produced product that turned out to be less healthy than its traditional alternative. Having been forced to move on with spreads, the same industry continues to load other processed foods with the same crap.
sbob - Member
Just never before on this forum...
I'll accept that groveling apology anytime you are ready! 😆
seosamh77 - Member
ham, lettuce, cucumber and beetroot is my filling of choice for my pieces!POSTED 1 YEAR AGO #
http://singletrackmag.com/forum/topic/corned-beef-and-beetroot-sandwiches#post-7575611
Anyway, I'm off to easily spread some room temperature butter on some fresh white bread before inserting the bacons, with nought else.
We call this a "sandwich".
You call it a sandwich.
WE call it a piece an' ham.
Or it's just the word [b]we've[/b] always used.
I apologise seosamh77, it appears that you did use the term once before.
Unfortunate that you had to use a thread started by the other member I referred to though, and in that very thread he uses the term "sandwich" instead. 😉
sbob - Member
Just never before on this forum...
Just for funsies..... There's pictures and everything. 😉
perchypanther - MemberNow that looks like bread that is made specifically to contain chips,
Nah, it was produced in conjunction with the makers of square lorne sausage in order to produce the perfect breakfast of champions...... "A piece an' square sausage"*
http://singletrackmag.com/forum/topic/sandwiches-and-toast-triangles-or-rectangles
perchypanther - MemberYou call it a sandwich.
WE call it a piece an' ham.
In the thread linked you call it a sandwich in the thread title and twice in the post. 🙂
He's a closet Englangder! Get him! 😈
This is the worst grovelling apology I've ever seen! 😆
In the thread linked you call it a sandwich in the thread title and twice in the post
Bilingual
I was translating for the foreigners
seosamh77 - MemberThis is the worst grovelling apology I've ever seen!
That's because I'm not grovelling and didn't mean it anyway. 😆
Any other forum I'd simply add the word "almost" to my earlier post and be done with it. 😛
praise be to shady forum software! 😀
Hat's off for actually taking the time to trawl back through the forum though, especially considering how poor the search function is.
Hope I didn't hit a nerve. 🙂
ETA: next sandwich will be butler's steak and whatever blue cheese my man has in.
With butter.
Apropos of nothing, I once witnessed a Scouse joiner running into a site cabin on a Glasgow building site ( the Royal Mail sorting office at St Rollox) in a panic because he thought there was about to be a gunfight in the site canteen.
He'd overheard a heated argument between two Glaswegian brickies which ended when one stormed off in the huff, declaring that he was going out to his van "to get his piece"
Still trying to win a point? sorry game over!
Just seems my googling skills and memory are better than yours! 😆
Just seems my googling skills and memory are better than yours!
You've linked to the same thread as before... 😳
If you change your search terms to "piece" and "sandwich" you can see how infrequently the term has been used over the years. 🙂
WE call it a piece an' ham.
Out of interest, is it possible to fling them out of a 20 storey flat?