Posted on 02/16/2013 2:37:32 PM PST by Signalman
Butter mmmmmmmm.
A cube a day keeps me well lubed.
Even better than butter:
http://www.dartagnan.com/3419/p3395/articles/Duck-Fat.html
Great for frying, satuteeing, seasoning etc:
http://www.dartagnan.com/3511/p3475/articles/Cooking-with-Duck-Fat.html
&
http://www.dartagnan.com/51181/731861/Pantry-Goods/Duck-Fat.html
my mother, or grandmother, would sit me on a basket on the counter or table ~ and they’d color the margarine. memory just doesn’t go back much further............
It’s still a molecule or two away from plastic, which makes it more difficult for your body tp process. We’ve recently replaced butter in baking recipes with coconut oil, since we discovered dairy sets off our son’s ADHD like a firecracker. It’s actually really good! We use it to pop popcorn on the stove as well and oh my it s tasty!
Agree, the dangers of salt have been exaggerated.
But I always buy unsalted, aka "sweet" butter. Years ago I read that it's a better grade of butter. Poorer quality butter can have its off-taste disguised by the addition of salt.
Usually stores sell salted and unsalted butter for the same price, so there's no downside to buying the unsalted.
This is a Spanish oil, and we haven't had much of that available in the DC market for several years ~ the deal is the olive farmers couldn't get loans for harvest so they just left the olives on the trees pending economic recovery. i think marginal commodity investors are making those loans now and picking this stuff up cheap ~ $4 a liter for EVOO from Spain versus $4 a liter or 55th pressing filtered stuff from italy ~ if that's a clue.
it happens to be great stuff ~ frying, drizzling, sauces, whatever. There's modern technology in the processing of Spanish olives.
My Irish name is Patty O’furniture...
I remember in early elementary school, 1st or 2nd grade perhaps, making butter in class. We used heavy cream and put it in a clean glass jar with a lid and a marble inside and all of us took turns shaking it until it turned to butter. It was a science project and a very tasty one to boot as we spread it on fresh baked bread our teacher brought from home.
http://www.jumpstart.com/common/make-your-butter
Sadly, I cant imagine many public school teachers being allowed to do that nowadays butter= cows=global warming, the potential for breaking glass, food allergies, religious objections, some stupid kid might actually choke by trying to swallow the marble, live alone a teacher bringing a home baked food product that wasnt prepared in a USDA approved kitchen.
lol
:)
more likely learn to make lubricant these days
Eggs, steak and butter. All supposedly deadly. My dad missed out on a lot of good food before he died of heart disease.
I’ll keep eating margarine because I don’t like butter!
Been eating it for over 70 years so why quit now!
LOL
OK. A quick web search brought back this. To get that wouldn't only be funny, it would be outf***ing standing.
Coconut oil is nice because at room temp it’s the consistency of room temp butter or Crisco. This is why it’s nice for baking.
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