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Thread ID: 63880	2005-11-25 13:50:00	Pass the butter (comments) please.	Eric (378)	PC World Chat

Post ID	Timestamp	Content	User
407792	2005-11-26 04:43:00	Butter used to be freshly made, in your local dairy factory . Have a look at the date on a pack of butter now . Terry, you could get margarine if you had a doctor's certificate . Everyone knew butter was good for you . Butter and Creamota made NZ great . Doctor's certificate?? As I said a communist state :thumbs: We could hardly afford to buy butter in England, so when we came here, yummy, butter and cheese, yummy . Maybe that's why I had a coronary :D :lol: But, one thing we couldn't understand, where was the real thick cream in NZ? Even the milk didn't have thick cream on top . The nutty thick Devon type clotted cream, not a sign . No Jersey milk with 2 inches of cream on it . Still can't have everything .	Terry Porritt (14)
407793	2005-11-26 04:43:00	Yor rite . Nothing beats butter for baking and dishes like Leek Sublime, which is sauteed leeks, black olives (pitted) and tomatoe . And on asparagus . Yum	mark c (247)
407794	2005-11-26 05:00:00	Terry: I think you arrived in NZ too late for the super-thick stuff. We had pasteurisation by then. Health regulations. Was the UK cream of your dreams pasteurised?	Laura (43)
407795	2005-11-26 05:12:00	Pasteurisation. Look what the communists did to our milk! :D	mark c (247)
407796	2005-11-26 06:23:00	Then there was another one called “I can not believe it is not butter” and you've got it in one it tasted just like good old fashion butter, but the name, what a mouthful!!. But alas that better has disappeared from the supermarkets. I wonder why???? could it be the name that killed it? IIRC It had that name because of a big legal battle in which it was decided that the product was not in-fact butter, so the manufacturers came up with that (rather ingenious) name.	pine-o-cleen (2955)
407797	2005-11-26 08:19:00	Terry: I think you arrived in NZ too late for the super-thick stuff. We had pasteurisation by then. Health regulations. Was the UK cream of your dreams pasteurised? Yes, our milk had been pasteurised for years. It isn't the pasteurisation that removes the cream, it's most likely several factors, like the type of cow, what they eat, homogenisation, and removing cream from the milk at the dairy factories. I don't remember seeing herds of Jersey's or Guernsey's here, which used to be the predominant breeds down in Devon where the best cream came from, but we also had those breeds in Dorset where we lived for a number of years. Where we lived in Leicester, our local farmer/milk supplier had Jerseys, and you could spoon the thick cream off the top of a bottle. It used to be a race as to who bagged the cream first! Then unfortunately he was bought up by a dairy chain, and milk from his herd was mixed in with the other stuff from Ayrshires which is much more watery. The Devon clotted cream used to be made by gently heating large trays of milk and skimming the cream off the top. It was thick and dense, a spoon would stand up in it, you can't pour it.	Terry Porritt (14)
407798	2005-11-26 08:24:00	uuw i hate butter and maragrine man that makes me sick :groan: :yuck: :mad:	homer (363)
407799	2005-11-26 11:02:00	Yes, Jersey herds were superseded long ago here for commercial dairying, Terry. Not as "efficient" as other breeds in terms of how much milk they produced, compared with the other economics of handling & breeding. But what may have counted as much is their smaller size & the low status of their meat. Farmers who cross milking cows with meat-breed bulls can get a reasonable price for the offspring if they're raised for a year or two for beef. (Usually by someone else) Jerseys have more difficulty carrying the larger crossbred calves, and although they're great milkers, they're not great beef. I've had friends who've kept a Jersey house-cow & agree the milk is beautiful. But we also got lovely thick cream at the top of the bottle here when I was a kid. My mother poured it off for whipping... if she was quick enough. I assumed the silvertop was still like that, but for years have bought only the calcium-enriched healthy green stuff... so wouldn't know. As for your clotted cream, by the sound of the recipe, you could make that yourself..?	Laura (43)
407800	2005-11-26 17:59:00	I didn't realise there were so many brain washed wowsers in this forum. Butter is good. Proper butter is just pure cream with added salt. Great taste and is a natural healthy food. I have eaten about a pound of it per week for over seventy years and still love it. Plastered on toast and scones. Even use it for frying. Margarine is is a concoction of various chemicals. Anyone who eats it is slightly mental. Today if doctors can't diagnose an illness they blame the first thing they can think of. All of a sudden butter, milk, and numerous other foods have become "bad for you". And the part that amuses me is that hoards of idiots believe them. Then manufacturers get on the band wagon and start producing their so called health foods. Milk with god knows what added, artificial spreads etc.etc. All ,of course at some fancy price. And the suckers follow along and buy the rubbish. And the biggest joke of the lot. Organic vegetables. And another interesting thing. Hospitals. When I was young half the hospital beds were empty. If you needed one there was one for you. Today you sit on an endless waiting list where they hope you will die while waiting. Perhaps it's the chemical foods people stuff down their throats. WAKE UP!	JJJJJ (528)
407801	2005-11-26 19:36:00	Hehe. Have to say my Grandpa died at about 86, He ate all the "bad" things. Dripping on toast, butter, and used to put salt all over his porridge. He wasn't fat and didn't die of any of hose illnesses supposedly connected with food either. I think its just common sense, it comes down to activity. Don't do any and then you get problems. Look at all those kids being driven to school now.	pctek (84)
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