Reply With QuoteButter is a real, natural, un-messed with product.
Margarine is processed shite.
No contest for me.
Butter, and plenty of it for my family.
Margarine is the proper food of the devil. Especially that low fat stuff.
Butter is a real, natural, un-messed with product.
Margarine is processed shite.
No contest for me.
Personally in my cooking I use mostly extra-virgin olive oil. But many times butter is the fat to use (sole meunier, fried egg, mashed potatoes, etc) and then I use the best quality I can find (Cornwall , Devon or Normandy). Margarine never ever.
Yep, always butter in this family and usually use Polish butter.
Oil is always coconut or olive oil, we class sunflower and vegetable oils along with margarine - processed rubbish.
I like that Bertoli butter stuff tastes lovely
Butter, as only have it on toast, and coconut oil/olive oil for cooking.
Goats milk butter, olive oil for cooking.
I don't like foods where I can't pronounce the ingredients, so Butter for me.
Butter and Olive oil in this house and I drink very little milk so when I use milk on cereals or porridge it is blue top
Always butter.... margarine is only a molecule off being plastic lol.
Yes, and always blue top milk... better for you.
Butter; on well toasted, thick cut fresh bread.
Delicious.
Butter and bertolli olive spread cos its spreads straight from the fridge.
Olive oil for low temp cooking and rape oil for high temp cooking.........
Margarine, there's far too much fat & calories in butter to have it everyday. I only have it as a treat now & then.
Chaps
Butter is the natural product, so go with it. If you leave a blob of butter lying around, it will soon become covered in flies and mosquitos etc. If you leave a blob of margarine, nothing will go for it.
The major problem with butter is that is that becomes rock hard in the fridge and you have to let it thaw out.
I bought one of these and they work well.
http://www.amazon.co.uk/s/ref=nb_sb_...tt%2Caps%2C162
Regards
Mick
Who knew there were so many butter lovers here? Excellent! Always, always butter for me. Good butter and good bread, a bit of sea salt and freshly ground pepper, and I'm happy.
I remember when I went around my (then) girlfriend's house in the early 00s and there was 'french stick' passed around the table before a meal of spaghetti bolognese. I asked her mom for some real butter when I saw the tub of utterly butterly. All women (she had several sisters) looked at each other in shock, the mother sent her partner to look in the fridge. After a good few minutes he did return with an actual piece of butter. When they saw how much I used they almost had a heart attack :)
No butter from meal fed cows for me - Grass fed - Kerrygold.
:-)
B
I did a college project on this years ago so It's butter in this house.
I also worked for the company that invented Benecol - if you'd seen the factory (or any margarine factory) you'd be in no doubt.
I use Clover, is it utter shite then??
Definitely proper butter for me as well as blue top milk, although I do like a drop of gold top :)
Some quite nice bread around that requires nothing spread on it.
Butter!
Definitely butter. People get far to hung up over fat content, when actually a synthetic product like margarine is much worse.
I love proper butter, but we compromise on having Lurpak spreadable, nearly butter taste that spreads OK, most other spreadable spreads taste like slime....
I am ready for the backlash here but I use Olive Oil for cooking and cold-pressed flax oil on toast and jacket potatoes instead of butter.
Benecol (or Flora equivalent) on bread and olive oil for cooking; red-top milk for cereal and drinks.
Doesn't worry me that margarine might be 'synthetic'. Because something is natural doesn't make it 'healthy' - hardly natural for us to consume butter or even milk (as adults).
This is to die for, they usually have it in the supermarket..
Nah ! No backlash - even though I am a fan of grass fed butter and jersey milk I still use infused chilli olive oil on fresh crusty bread (after adding all sorts of other stuff to it for heat)Originally Posted by Dunnster
B
Butter. There's nothing wrong with a bit of quality fat in moderation.
I watch very little television but recently something caught my attention- a programme about the world's healthiest and unhealthiest (measured by life expectancy) nations and cultural groups, and their diets. At the healthier end of the scale there was a wide variety of diets but what they all had in common was that they featured natural and fresh food that was as unmessed-with as possible. On the other hand guess what was the common feature of the unhealthiest nations' diets.
Oil for cooking and butter for bread
I haven't eaten or drunk any dairy products for many years, but neither do I use margarine. It's the devil's work. Before I was diagnosed as lactose intolerant, I hated margarine and would always go the butter route.
Another convert to goats milk butter
Lurpak salted full fat spreadable for day to day, Lurpak salted butter for hot food such as bacon sarnies, jacket spuds, crumpets etc.
It's been incorrect to think butter and full milk make you fat....
http://time.com/3734033/whole-milk-dairy-fat/
Rod
We have a brick of this
in the freezer which lasts us around 6 months, may be more. Never knowingly touch margarine.
beurre d'isigny is also good.
Butter on Toast....Food for the Gods
Butter, butter, butter. I try to buy organic where I can but recently I've been wondering if its worth it. No marg in our house. Olive oil for cooking probably followed by butter if required.
Strictly butter in our house, But margarine does have its place, I find it very good for Landrover front wheel bearings and sliding heavy machinery on concrete floors.
Butter all the way.
In NL we even have grass butter, where the cows have only fed on grass.
Big dairy culture over here of course
Butter with extra salt sprinkled on too. Margarine stays solid when it's in the fridge or out on the side on a hot summer's day. Doesn't that tell you something.
Been designed to have those desirable properties.
Lurpak here. I presume it's proper butter but have never thought to check.
Doesn't that tell you something?
Wasn't happy with the phrase as I typed but couldn't think of anything better TBH.
I've no problem with such products.
I was always told butter was the devils spu*k but i love it
Were those your mummy's *exact* words as she fed you your dippy egg and soldiers in your high chair?I was always told butter was the devils spu*k but i love it
Genuinely laughed out loud when I read that.
So with a proper butter dish, is it ok to leave butter out of the fridge. We use one but still keep it in the fridge 'just in case'
My Denby butter dish is never in the fridge. When the butter starts to off (yellower round the edges as you know), I cut those bits off and only use the creamy parts. Eventually it gets thrown away and a new packet installed. Butter keeps well and doesn't grow bugs. None that have affected me, anyway. I prefer Lurpak but my kitchen is unheated and in winter it stays rock hard all the time, so I often use some other brand.
I don't think I've ever bought margarine (is it still sold? Almost all of the rest is a spread).
I need to switch from marg to butter. Something to add to this weeks shopping list.
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