Real butter or one of the spreadable alternatives?
- Thread starter johndeere
- Start date
I was told by a friend who researched margarine at University that margarine was one molecule away from Tupperware or paint, it was originally formulated to put fat on the Turkeys, pre Christmas. Unfortunately the turkeys started to fall over, so they took it off the feed ration. It was then sold to the public as the healthy alternative to butter, poly saturated fats, nice! Now I'm not a conspiracy theorist, but I never touched the stuff since. Oh yeah, & she also reckoned that if you take the lid off a tub & place it in your garage, if you go back years later, skim the top off, it remains perfectly edible, & unchanged. Just like plastic.
BenBhoy
Well-Known Member
I have news for you. You may need to sit down first...Just to freak you all out....I'm gonna live forever !..
John Gryphon
Well-Known Member
Pan drippings from a roasted gosling,even better.beef fat and jelly or bacon fat - hot with rough cut bread.
There are no alternatives...only butter butters.
President butter, yes I know its French Gents but in my small mind its fantatstic.
Takes me back every time to Val D`Isere and spreading it on a fresh warm baguette.
For sure the simple things in life are the best
Takes me back every time to Val D`Isere and spreading it on a fresh warm baguette.
For sure the simple things in life are the best
Jagare
Well-Known Member
I also read that you leave a pack in the garage or shed not even rats or mice will eat it. As kids we were fed, Summer county margarine
.To your point about margarine being one molecule away from butter,. Common salt (the stuff you put on chips) is one atom away from being either a metal that bursts into flames on contact with water or a gas that will poison you
Cheers
Bruce
I also heard that the fat & oils in Fish & Beefsteak & butter actually break down the cholesterol deposits in your body left by Margarines, but the reality is, its better to die of something you enjoy doing, than something you dont. My mum used to make Butter from a Jersey & Gurnsey cows she milked, Heidi & Glitter, she made cottage cheese as well, the whey water was saved, some caraway seeds added & fermented, & made sourdough bread. Thursdays was baking day, hot bread with lashings of melting butter on top. The butter was a deep golden colour, with little drops of whey water in it & salt crystals. More like a clotted cream, she used an old Lister milk separator to get the cream off before churning & patting. We didn't know it at the time, took it for granted, but although we not exactly rich we were living in paradise. My dad used to say bread is just the carrier for the butter, he lived to a ripe old age of 88.I also read that you leave a pack in the garage or shed not even rats or mice will eat it. As kids we were fed, Summer county margarine
Natural fats, like butter, in moderation are good for you. We've evolved to eat such things. They provide energy, they make bland foods taste better and the keep us feeling fuller for longer. Bad fats are those that have been modified and adulterated with chemicals and additives that our bodies don't recognise as food. "Low fat" foods have usually had their fat content replaced with sugars and artificial additives. It's sugar, not natural fats, that makes you fat and artificial additives ruin your gut micro-biology interfering your body's ability to metabolise food.
If something contains an ingredient that doesn't occur naturally, don't eat it. It isn't food and it won;t do you any good. Butter (good butter) is natural and will do you no harm at all. Margarine is a mass of chemicals.
If something contains an ingredient that doesn't occur naturally, don't eat it. It isn't food and it won;t do you any good. Butter (good butter) is natural and will do you no harm at all. Margarine is a mass of chemicals.
Jagare
Well-Known Member
I remember the lister milk separater only used a couple of times a year when cream was needed. I milked a herd of Guernseys for several years. It was great to take a can of their milk home every day. Sadly as children we lived in a council house and my late dear old mum was one of the worst cooks in the world only surpast by my late mother in law who could get crackling on a roast chicken.
We kept goats when I was a youngster. There was masses of thick white cream on the milk which made great butter. The taste depended entirely on what the goats have been eating. Ivy made for horrendously strong milk. The sweetest taste was when we took them for a walk up the lane on leads in spring and let them browse thick grass and fresh vegetation on the banks by the side of the road. The milk that evening was sumptuous stuff.I quite like goat butter myself
A family up the road had a young son with severe asthma. We used to give them a few pints of goat's milk every week and by getting him to drink a glass every day they reckoned his asthma disappeared.
Stevie/P
Well-Known Member
Pork or beef dripping on toast
But yes real butter every time.
Real butter - made by churning cream until it separates, keep butter milk for other recipes, add salt to butter, enjoy.
Fake butter - boil vegetables until they are destroyed, skim off the resulting oils. Stick oils in a vat and blast super heated hydrogen gas through them until they emulsify. Take resulting grey sludge and add E numbers, preservatives, flavourings, food dye and salt until product vaguely resembles butter. Enjoy?
I know which I prefer!
(It’s real butter in case it wasn’t clear)
Fake butter - boil vegetables until they are destroyed, skim off the resulting oils. Stick oils in a vat and blast super heated hydrogen gas through them until they emulsify. Take resulting grey sludge and add E numbers, preservatives, flavourings, food dye and salt until product vaguely resembles butter. Enjoy?
I know which I prefer!
(It’s real butter in case it wasn’t clear
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