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Butter is Best

douglas99 said:
Fair enough, one of your links was to Basingstoke but the other one you listed was in the states, so I wouldn't think going direct to the last one was an option?
Which other ones have you seen that haven't been processed, as it's always going to be good for personal recommendations for stuff like this. Even I'll use it occasionally.
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Only linked to the states because of your link to beef tallow in a previous comment .

More organic beef dripping suppliers

http://www.bigbarn.co.uk/marketplace/product/highgrove-beef-dripping/5343~RothervalleyO

http://www.foodheaven.co.uk/p/Beef_...522005a9775/f060df1bf1cd44f38b1f0df34f896540/

http://www.godfreys.co/free-range-beef-dripping-231-p.asp
 
My tip for losing weight:

Spice your meals so hot that you look more forward to getting through the meal and less forward to sitting down to eat it.
 
tonyS54 said:
Only linked to the states because of your link to beef tallow in a previous comment .

More organic beef dripping suppliers

http://www.bigbarn.co.uk/marketplace/product/highgrove-beef-dripping/5343~RothervalleyO

http://www.foodheaven.co.uk/p/Beef_...522005a9775/f060df1bf1cd44f38b1f0df34f896540/

http://www.godfreys.co/free-range-beef-dripping-231-p.asp
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Again, it's the cynic in me.

They all claim the tallow is produced from organic cattle.
Just no one claims how it's produced.
The best is "traditional", and cornflakes are produced in the traditional way.

Marketing is a wonderful thing.
 
carty said:
My butcher saves a piece of skirt for me every week .My husband has a piece grilled as steak on friday with onion and mushrooms with a glass of wine this is a ritual that went back to his working days when this was a treat to start the W/E Skirt stir fries well but also makes lovely casseroles because it keeps its taste and makes thick gravy
CAROL
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I like a piece of skirt too. But unfortunately its not very PC.
 
Beachbag said:
I have to admit that for years I've eaten anything and everything with low fat on the label because that's what I was lead to believe was the way forward for everyone, not just diabetics. I'm a Grannie, and boy, am i constantly learning that the old adage "you can't teach your Grannie to suck eggs" is wrong! ://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/10635994/Gourmet-butter-satisfy-your-churning-desires.html
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after using a spreadable 'Butter' for years I was cannoyed to read the small print recently to find it had cheap vegetable oil blended into it -Its the hard stuff only in the future for me !!
 
Butter, "the most delicate of food among barbarous nations" (Pliny, Natural Histories)

The romans made little butter and generally used it for the treatment of wounds.
 
Yorksman said:
Butter, "the most delicate of food among barbarous nations" (Pliny, Natural Histories)

The romans made little butter and generally used it for the treatment of wounds.
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My grandmother and her ilk swore by butter as a remedy to bring out bruising and reduce swelling, particularly on the forehead :)
 
Oh Beachbag that just brought back a memory that must have been hidden away for about 65 years! My granny rubbing "best butter " on a large duck egg bump on my forehead
CAROL
 
Carty ... I was frequently to be seen with a buttered forehead! :)

Yes Robbity, we used butter for burns too :)

The good old days eh ;)
 
When we were little we had butter for bumps on the forehead but it had to be applied using a coin inside a hankie. Had completely forgotten about it and now have a very clear vision of my father applying the 'cure':)

Sent from the Diabetes Forum App
 
My wife makes butter.
Takes about twenty minutes to turn a tub of cream from the supermarket into a pat of very fresh butter ... salted or not.
 
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