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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 | ||
| 407782 | 2005-11-25 13:50:00 | What is wrong with all the rubbish butter on the market today, not like the good old days when someone give you something like a sandwich you knew what it was going to taste like. I remember a few years ago I picked up the standard butter but thought the makers had given their product a face lift with a new style green printed wrapper but when I got home I found it was the “unsalted” version, I gave it to one person to try and they said it was just like butter in France. Lick you finger that has salted butter on it and it is horrible but with the “unsalted” version is so much nicer, “unsalted” butter is more suitable for larger family's that go through butter quickly because not have salt in it the butter goes dark yellow quickly and the butter tastes rancid, The trouble was my mother used to keep using up all the unsalted butter in cooking, About the same time I got a scone from a lunch bar I was looking forward to sinking my teeth into it until I got a mouthful, it was revolting, I had a look inside the scone and the butter they used looked like some white puffed up rubbish, I gave the remains of the scone to the birds to finish off and never went back to that lunch bar again. A few years ago I used to buy a butter called “semi-soft butter” but found out that all the better I ended up buying was dud butter, it aways seemed to be “semi-hard” 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? Just lately there has been one called “spreadable” butter but once again I went to the supermarket and that has disappeared, the nearest last night I could find was a new style “spreadable” butter in a different case the latest one is “pure butter softened with sunflower oil” the old one was “Anchor butter softened with canola oil for spreadability” One has to ask, am I buying the wrong butter or what? Now come my butter keeps disappearing from the supermarket shelves, is there something better out there that the chemists invented that taste just like the good old fashion butter? |
Eric (378) | ||
| 407783 | 2005-11-25 18:36:00 | Haven't eaten butter, or even better butter for years, so i couldn't possibly comment ;) . But I was amazed to find out that the communist state called New Zealand actually banned the manufacture, importation and sale of margerine until not all that long ago, in order to prop up the dairy industry. No matter that all the saturated fats contributed to early coronary disease. |
Terry Porritt (14) | ||
| 407784 | 2005-11-25 18:46:00 | I buy normal butter. Probably salted, dunno. Its best for baking. Apart from that I don't care - don't smear it on bread or scones or anything. |
pctek (84) | ||
| 407785 | 2005-11-25 19:49:00 | A lot of the cheaper Butter has water added to it. I don't use butter on my toast etc. | wmoore (6009) | ||
| 407786 | 2005-11-25 21:45:00 | Some stuff used in the catering industry doesn't pretend to have anything to do with butter or margarine. It's called something like 'spread' and that's all you get. A smear of spread. God knows what it is but it's likle the puffy white stuff you experienced in a scone. Probably some sort of oil, whipped up coloured and preservatized. |
mark c (247) | ||
| 407787 | 2005-11-25 22:41:00 | If you're really fussy it's dead easy to make your own. | Greg (193) | ||
| 407788 | 2005-11-26 00:28:00 | 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 . |
Graham L (2) | ||
| 407789 | 2005-11-26 00:40:00 | ...I dont like butter for some weird reason, but as im alergic to milk it doesnt really matter. | Dannz (1668) | ||
| 407790 | 2005-11-26 00:49:00 | Still nothing beats a banana cake made with proper butter. Moist and soft and great with ice cream. I dont use butter any more as I'm already fat enough as it is :lol: But as a replacement for butter in baking, Meadow Lea original cant be beaten. |
bob_doe_nz (92) | ||
| 407791 | 2005-11-26 00:51:00 | Still nothing beats a banana cake made with proper butter. Moist and soft and great with ice cream. Stop it - your making my mouth water.... www.pressf1.co.nz |
Dannz (1668) | ||
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