Posted on 02/16/2013 2:37:32 PM PST by Signalman
Coconut oil is also great as a personal lubricant.
Great for making popcorn, too.
When I was a little girl in the mid 40’s margarine was a new product. It was white and a packet of orange powder was included with the white margarine. My mother would let me mix the orange powder until the margarine was yellow.
There may be another way of saying all of that in one simple line.
bttt R!
frickin butter is healthier. You don’t have to swab a ton of it on your bread but, a cube on your tub of popcorn is just so delicious!
Here’s a trick. Use a cube of unsalted butter and then use a bit of garlic salt. You’ll use less salt and have a great taste of popcorn.
Yummm!!!
I love “I can’t believe it’s not butter spray”.
I will use that on my popcorn. Everything else cept butter is out.
The reason chefs prefer unsalted butter is they want to control seasoning.
I have two friends who are CIA Grads and one went to Cordon Bleu.
I wondered about their use of unsalted butter when I first met them and that’s what they told me.
I prefer unsalted butter to control sodium but, if all I got is Pluguer butter, then I’ll use it and skip the salt shaker.
Luv Pluguer...
Yep. It was lie by people selling books and tapes.
Eggs contain cholesteral and they also contain lecithan.
Lecithan breaks down cholesteral and there is 9 times more lecithan, in an egg, than is required to break it down.
Eggs is healthy eatin...
Though I like egg whites or two egg white and a whole egg.
Yep, that’s what’s fer breakfast... or maybe some Menudo...
Oh man, now I’m hungry...
Ohhhhh!!!!
Just picked two bricks of Kerrygold tonight!
I have no idea what that flavor it but, I crave it...
Some time in the late sixties I believe. I could tell immediately when my mother was using oleo in her baked goods as well just from spreading the stuff on bread. Awful.
Never had one, but it sounds good. Probably nothing like what’s in the cans of refried beans from the stores, is it? I’ve never had any really good Mexican food; I’m deprived here in PA.
And for 50 years, I've completely ignored them.
Leave your diet cola can sitting outside, they won't touch that either.
Read the labels on the refried beans ~ Goya has one brand with LARD!
keys are broken on my input device ~ i’m a traditionalist and i like to keep the old familiar, but broken, keys
I’m fixin to go get two over easy right now!
I'll tell you how far back I go.
I remember my mother handing me the bag, yes bag of white oleo (looked like Crisco) and letting me knead the yellow color tab into the mix.
We've used real butter for years.
A really good book..' Life Extension: A Practical Scientific Approach ' by Durk Pearson and Sandy Shaw. Written in 1982, way ahead of its time.
He promoted the antioxidant theory, minoxidil (Rogaine), and other health issues way before they became mainstream.
He promoted animal fats over vegetable fats for the primary reason that when animal fats start to go rancid (oxidize) you can detect it with your nose at 10 % or less rancid.
Vegetable fats, 30 % or more before you detect it.
Oxidation of body chemicals being the main cause of aging, according to his book, avoiding rancid foods is of primary importance.
He promoted massive doses of antioxidants, vit. C, D, E and others.
Read my post #182. I mixed the yellow powder into the white margarine too. We must be about the same age. :)
LOL. “Let me, let me !”
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I'm very sorry about the loss of your Mother.
My mother was a fan of margarine as well. She died of heart failure, which was found to have been the result of clogged arteries as well. My husband and I use butter, olive oil and peanut oil. Imho, the taste of margarine can't compare to the taste of butter or olive oil.
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