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| Thread ID: 146013 | 2018-04-01 02:07:00 | Butter Tray and Lid | bk T (215) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1447916 | 2018-04-01 22:01:00 | Glad to see everyone is eating butter again. Butter is better. | Richard (739) | ||
| 1447917 | 2018-04-02 02:17:00 | Butter is healthier than margarine and it's more expensive, too. Margarine is full of artificial stuff in it. | bk T (215) | ||
| 1447918 | 2018-04-02 02:34:00 | One of things that irks me with modern fridges these days, no butter conditioner. It seems they assume no one still uses butter. Lucky our 15 year old Westinghouse still has one and still works.. Been discussed before, it's because of efficiency and energy ratings. It's hard to put a heater inside a cooler and not be inefficient. I don't think the lack of conditioners hurts the sales enough to override that. |
dugimodo (138) | ||
| 1447919 | 2018-04-02 02:41:00 | Still can't figure out how you folks keep the butter soft and spreadable. | bk T (215) | ||
| 1447920 | 2018-04-02 03:02:00 | That is why we bought a French butter keep have a look on YouTube bk T | gary67 (56) | ||
| 1447921 | 2018-04-02 03:37:00 | french butter is a butter bell I'm guessing....It doesn't keep the temps consistent, it uses water which helps stop it going rancid is all. We now buy the softened butter stuff, not the added oil one, the extra churned one. |
piroska (17583) | ||
| 1447922 | 2018-04-02 23:10:00 | Just ditch the butter altogether . Once you quit it you'll quickly come to dislike it on sandwiches, rolls etc It is yummy on toast, but its not really needed . Its just fat after all. You wouldnt spread lard on your toast . Thats how it now tastes to me on sandwiches, rolls etc . Yuk . remember when margarine was only available from Chemists :-) Now years later it turns out to be pretty unhealthy . |
1101 (13337) | ||
| 1447923 | 2018-04-03 00:40:00 | Yummy, beef dripping on bread. Beats even butter. | Richard (739) | ||
| 1447924 | 2018-04-03 02:15:00 | I remember stories from my parents of doing exactly that - using dripping or lard on sandwiches when butter was in short supply back in the days of rationing. So yes, many people might well use it in the absence of butter. As for not really needed on toast? I would never eat dry toast. I don't use butter or margarine, I use various other spreads many of which have some butter content. Currently I'm using pro-active, tastes similar to butter and is supposed to help with cholesterol. Might work or might not but it tastes ok which is all I really care about. Very few people I know use actual margarine, it fell out of favour years ago. Many current spreads use all kinds of mixtures but are not margarine. Most are based on canola or olive oil which are supposedly two of the healthier choices among oils, many blend in some butter fat for the taste. |
dugimodo (138) | ||
| 1447925 | 2018-04-03 03:02:00 | Yummy, beef dripping on bread. Beats even butter. plus 1,no plus 100. PJ |
Poppa John (284) | ||
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