Ages ago I watched program which showed you how the spreads are made. That put me off for life. A yukky grey gloop until they add colouring.
I'm a butter girlLidl do a lovely West country butter with sea salt
I remember Gold.. my mother was also an advocate.. I always thought it tasted vaguely like cheese, didn't like it thowell, after the 'i find that thinking of carbs as 'poison' helps me stay in control of my T2' thread, you REALLY don't want to know what margarine is known as in our household!
mind you, I am quite interested to know what people consider to be margarine?
I have always understood the word to cover any spread made by treating fats and oils in such a way that they become spreadable, whether by mechanical or chemical means. so for me, even the so called 'healthy' spreads like Flora and Olivio are still just as much margarine as things like Stork and Own Brand Yellow Stuff.
you can tell I'm a butter girl, through and through. In fact the only time i ever bought marge was as a student. an impoverished student. and i ended up preferring to go without, rather than use marge.
edited to add: can anyone remember 'Gold'? so full of colourings it was almost Day-Glo, and a taste so far removed from butter it might have been cart axle grease. my mother bought it proudly!
And swear by it too, like my husband. If he ever eats "butter", it's one of those so-called healthy bastardized butter type spreads...You must be one of the newer people. I know some people that still eat it.
Until recently I had a lodger who made his sandwiches in the morning for eating at work for lunch. Thick slices of white bread and margarine from a bucket sized tub. I pretended that I hadn't witnessed it. Oddly I can't remember what he put in his sandwiches.And swear by it too, like my husband. If he ever eats "butter", it's one of those so-called healthy bastardized butter type spreads...
Robbity
They sell Lard in Iceland'sIn a certain UK supermarket (big 6) near me they have a large section dedicated to marge and spreadable butter analogs, but only one lonely small box of true butter that was v highly priced above the marge products (Oleo and Flora excepted of course). There was no lard or cooking fat or suet. The butter was salted, but they did have Lurpak spreadable in tubs which is close but still highly processed and preserved. In other supermarkets I visit, they too have a greater choice of marge and spreadables, but the one I use for 95% of my shopping has a good choice of butter both salted and unsalted, and even has lsrd on sale. Of course it is not an 'English' shop. (Yes I know Asda is American now, and Iceland is not from Iceland)
Oh yes! I used to buy that in my calorie counting days.edited to add: can anyone remember 'Gold'? so full of colourings it was almost Day-Glo, and a taste so far removed from butter it might have been cart axle grease. my mother bought it proudly!
I don't know for sure but I reckon that's what happened. I just ignore the unsalted bit and use my usual salted butter for all recipes.So my question is with unsalted butter in recipes-is this necessary or did this "fad" only come in when salt concerns were raised as well??
I don't know for sure but I reckon that's what happened. I just ignore the unsalted bit and use my usual salted butter for all recipes.
Interestingly (or not!) margarine was the topic that first got me interested in this forum. I had lurked and posted a little before this, but this was the thread that kept me here.
http://www.diabetes.co.uk/forum/threads/margarine-on-the-way-out.51897/
I should add that I am quite capable of ruining any recipe at all with or without the 'proper' ingredients.Thanks Zand.. I know lemon drizzle cake for my friends cant apparently have salted butter and definitely not marg when making it.
Previously been to scared of ruining food to put salted butter in.. but just reading this post today has made me question why practically every recipe nowadays says unsalted butter....
Inspired now Zand to change... thankyou.
I remember my 1st posts in 2010 was cos of the likelihood of losing my licence!! Your is better for marg!!
It's in the fridge ready to be tried. Glad it's good....now something low carb to go with itAges ago I watched program which showed you how the spreads are made. That put me off for life. A yukky grey gloop until they add colouring.
I'm a butter girlLidl do a lovely West country butter with sea salt
Ah yes, I remember that one now. A bit up market compared to Stork!
How posh! I was kangaroo butter till we joined the common marketYes, I saw that programme too. The yukki grey sloop is an understatement.
I'm a Kerrygold girl myself.
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