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do you take notice of all the "marge is plastic.." scare mongering?
or do you adhere to the idea that butter is heart stopping cows render juice
which?
Is this a "Last Tango in Paris" sort of question?
olive oil spread
Butter, because it is an actual real thing.
Margarine was originally invented to fatten up turkeys, its not really something I regard as a human food.
Brittany Butter with embedded salt Crystals - only way to roll.
- so is that natural pressed Olive Oil (yum) - or a hydrogenated emulsification of various liquids (oops)olive oil spread
Is this a "Last Tango in Paris" sort of question?
😆
Margerine is actually grey. They have to put the yellow colouring in so people will buy it.
- so you read that spam mail that went around too.... thing is i can't find any actual references to this being fact. is it true, or a made up myth? - any quotable references for evidence?Margarine was originally invented to fatten up turkeys,
My auntie Shelagh told me.
Contrary to the claim, margarine was not invented as a turkey fattener. It was formulated in 1869 by Hippolyte Mège Mouriès of France in response to Napoleon III's offering of a prize to whoever could succeed at producing a viable low-cost substitute for butter. Mège Mouriès' concoction, which he dubbed oleomargarine, was achieved by adding salty water, milk, and margaric acid to softened beef fat. By the turn of the century, the beef fat in the original recipe had been replaced by vegetable oils.
Read more at http://www.snopes.com/food/warnings/butter.asp#G174bQX9Qcp7P8tC.99
PS: Web monkeys take note, the thread link was automatically added to any txt "copied" from that site (I would have linked).. Nice.
Is this a "Last Tango in Paris" sort of question?
You anchor?
Happy to admit I was wrong, still not prepared to eat it.
Margarine was originally invented to fatten up turkeys, its not really something I regard as a human food.
He he, I love it when people repeat this kind of crap.
Never fails to raise a smile 
Somewhatslightlydazed - margarine is white before they add the colourings. We tend to use margarine for convenience. Not convinced it is better for you than butter.
My Nanna used to call margarine 'Cart grease'...
I use butter because I don't want to fill my body with nasty hydrogenated fats. Butter tastes better and is natural, all you have to do is remember to take it out of the fridge well before making your toast.
Butter for toast and marg for butties.
I eat butter but spread as thinly as I can.
Marg is highly processed/manufactured and butter is (relatively) natural whilst containing nutrients from the milk.
IMO just because something natural is reckoned to be bad for you doesn't mean it's more healthy to substitute it with an artificial alternative - better just to reduce your consumption of it. Same as sugar...
I've gone 100% proper butter - with a butter dish with a cow on it and everything
for no other reason than it tastes nicer
Now low fat spreads and maragarine are no longer considered good for you why not? Evan if butter turns out to be as bad for your health
Butter for me, don't like the taste of marg and I am not sold on the health benefits either.
The halfway house of Lurpack spreadable for me
Butter just tastes nicer to me.
Myth two busted - margarine doesn't contain hydrogenated/trans fat any more - except the hard stuff used in making biscuits.
But if butter isn't bad, why not if it tastes nicer - it's just v calorie dense so as long as you're not eating it with a spoon...
I don't eat bread so have little use for either.
Butter with a spoon? Why did I not think of that?
Nom nom nom
I'd normally say butter but apparently there isn't a number big enough to represent my cholesterol level so I'm going th have to review that preference 🙁
I prefer butter but if I have any in the house it's gone in no time because it gets used for cooking everything
Butter (spreadable here too because I get upset at hard stuff) and full fat milk too.
Margarine doesn't contain anything anymore - you can't get it!
There is no such thing as margarine.
wrecker - MemberI don't eat bread so have little use for either.
You don't eat bread ever? Really? Not even cheese on toast when you get back from the pub?
How come? Genuine question. Bread accounts for approximately half my diet. The other half is pastry based 😀
I'm trying to get used to butter even though I've always thought it tastes a bit sour
You don't eat bread ever? Really? Not even cheese on toast when you get back from the pub?How come? Genuine question. Bread accounts for approximately half my diet. The other half is pastry based
It really doesn't agree with me. The bloating and gas...I won't go on..... I wouldn't say never ever ever, perhaps a roll or two at a barbie but other than that; no. No sandwiches, no toast. Our bread bin is empty and has been for a long time. I do miss it. Salads get boring surprisingly quickly.
I don't envy you fella. D you know what it is about it that disagrees with you? Is it a wheat intolerance?
Butter for me, don't like the taste of marg and I am not sold on the health benefits either.
This...
No idea. I don't eat a lot of carbs, I have potatoes on the nights I've been to the gym and oats (added to protein shake) for breakfast which I'm OK with. I'm certainly in better shape since I changed my eating habits.
Butter ftw. Kerrygold for the added Vit A, D & K boost that comes with grass-fed cow-produce. I don't really eat bread either (processed wheat makes me feel lethargic), but still find plenty of uses for butter.
What are you cooking your steaks in if not butter? Adding to cooked veg?
Olive oil. Is this wrong?
Butter is so good for you - it is packed with fat soluble vitamins and it nourishes you like plastic cannot.
There is no evidence to prove saturated fat causes heart disease.
http://www.nhs.uk/news/2014/03March/Pages/Saturated-fats-and-heart-disease-link-unproven.aspx
Olive oil. Is this wrong?
on butteries, yes.
Prefer butter (unsalted) myself.
Ages ago, after their polar expedition, I went to a medical themed lecture by Dr. Michael Stroud (half of the Fiennes exped.) They researched the calorie intake they needed and the calorie output they'd have (around 7,000 cal / day IIRC) and came to the conclusion that butter was the most efficient vehicle to intake and then absorb that amount of calories for storage. So they were ingesting god knows how many packs of butter a day for weeks to build up a stock of calories... yum.
and is it majarine or maGarine?
Butter all the time except when I think "you've had too much butter this week" and I swap to a popular Olive oil based spread.
I am 27. Cholesterol control for life, ya.
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Margerine is rank artificial axle grease.
Tasty butter for me thank you.
'Low fat' options can also go and **** themselves.
I suppose it does have lubricative properties.
The skill to "dressing" down, IMO, is to appear as if you chose not to wear a suit. Not that you only own one.
,
An older pair of non-curly shoes, some ironed tailored lovely jeans and a "looking good" shirt. Cufflinks, tie pin, shave. Little things that make you feel good too.
No advice on wearing a suit all day as that is my own personal hell.
^^^^^^^^
Least relevant post ever? 😆
My Nanna used to call margarine 'Cart grease'...
Nanna is wise.
Unsalted butter here.
Butter, for quality of life reasons. See also: chocolate, wine, salt.
Butter because a) it tastes nice and b) it's a real food.
Aye the cheap shit! 😀MisterT - Member
olive oil spread
- so is that natural pressed Olive Oil (yum) - or a hydrogenated emulsification of various liquids (oops)
^^^f me. That's the reward for replying to the posh dinner thread on the margarine thread.
Jesus, never done that before.
I bet there's a post now telling the guy to order Bertolli at la Gavroche.
Butter is better for you than margarine.
Olive oil for the win.
Jesus, never done that before.
I just figured you were trying to butter someone up.
My nana used to try and say 'substitute butter' but she always ended up with 'prostitute butter'.
I have olive oil spread (margarine is no longer sold) but like a bit of salted butter every now and then.
Isn't olive oil spread just margarine with 'Olive Oil' printed on the tub?
e.g.
Bertolli Olive Oil composed of Refined Olive Oils and Virgin Olive Oils, Rapeseed Oil, Water, Whey (from Milk), Vegetable Oils, Buttermilk, Salt (0.8%), Emulsifier: Mono- and Diglycerides of Fatty Acids, Preservative (Potasium Sorbate), Thickener (Sodium Alginate), Citric Acid, Vitamin E, Flavouring, Vitamins A & D, Colour: Carotenes.
Yes its margarine made from olive oil and other stuff - but that isn't a secret
Edit - I see now - margarine is probably a specific term for a product that is no longer made - probably to do with the way the vegetable fats are processed. But it seems a bit of semantics really...
Sorry cf! Had to be done....... 🙂
We go through packs of butter in our house.
I use it for cooking, making pastry and cakes, sauces, spreading etc. Hubby puts toast on his butter. An omelet would be disgusting if cooked in anything other than butter
Although he often has olive spread for sandwich making.
Butter for me on toast, and a drizzle of olive oil on my greens and spuds.
Marge is the devil's food with all those artificially hydrogenated fats.
Both butter and yellowfat here.
Whichever is most suitable, closest, or the only thing left
Kerrygold only in our house, my wife won't have anything else after reading a load of god knows what on the net.
Not for me though at the moment. I'm on an elimination diet to try and identity an intolerance. Most boring diet ever.
Flora buttery in our house, purely for convenience. We like butter, but cba with the in and out of the fridge lark and don't get me started on spreadable, they should call it Will Not Stick To A Knife And Rip Your Bread To Shat butter.
Flora buttery, tastes nearly as good as proper butter too, I had some nice local butter up in Scotland last week, and while it was nicer, it wasn't enough nicer to be worth the faff.
There is a framed certificate hanging in the little loo that says I have a HND in Dairy food production, I don't remember much about it tbh but I never ever touch that Marg stuff, butter for me preferably French.
Butter for me these days.. I've altered my diet over the years to follow fashions or follow guidelines, and more recently for health issues, but I'm fairly convinced now that we are told a lot of misinformation in a bid to honour current trade agreements..
A good chef won't use marge so why would I? And keep butter in the cupboard not the fridge
Of course the best way of transferring butter to mouth is on a crumpet.
I live with a weirdo. He calls crumpets 'pyclets'.
Fool, piklets are flat. Ther mother in law does the same. The fool.
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Butter every time. It's glorious! There's no reason whatsoever to be eating any sort of substitute.
Olive oil should be extra virgin on salads and whatnot or refined and used occasionally for moderate frying. If its not a liquid then it ain't right!
It's fascinating how the general opinion on food subjects like this is slowly heading back in the direction it came. I wonder where we'll be in another 10 years time?
Lard and dripping.
Chamois cream
Cheap gits
When I was at junior school (over 40 years ago) all the posh kids were able to bring in margarine tubs when I couldn't as we had to slum it with butter.
The memory of trying to spread butter onto thin bread in a house with frost on the inside of the windows is something I hope not to repeat.
Eeeeh we ad it tuff.
My Nanna used to call margarine 'Cart grease'...
I heard that the original use for margarine was axel grease....
No idea who was the first to spread it onto their bread though.
Butter for the win, natural = better
IMO, the less processed crap you put on yourself the better.
I don't eat bread so have little use for either.
+1
No bread = no butter
win-win
I heard that the original use for margarine was axel grease....
You heard wrong
No idea who was the first to spread it onto their bread though.
Would have been the bloke who invented it.
Because that's what he invented it for.
Recently discovered salted President spreadable - been great over summer as the normal butter was going too soft and off left out. They use cream instead of veg oil to make it spreadable 😀
To those who don't eat bread: what about cooking? Fish? New potatoes? Veg?
Butter because margarine is full of chemicals 😉
I use tesco own olivio type stuff... I hope that really upsets people here.
Margarine is for poor people.
A bonus with French butter is it's slower to go rancid due to the way it is made compared to British creamery butter. Useful in warm weather if you keep it out of the fridge for spreading.