I'd say the outcome of the great butter vs. margarine contest was never in doubt. At least Greek yogurt has some usefulness (but I don't see it as a butter substitute in most recipes).
Posted on 12/15/2022 2:27:43 PM PST by DallasBiff
We have all that (lard) in the “Hispanic” section
“Saving the grease from cooking,”
I think our maid took our ‘waste’ grease from cooking home and combined it with ashes to make soap.
You should also learn about coconut oil.
Wally World sells duck fat cooking spray.
I like it for baking cakes and cookies, of which I do rarely. The lard became a regular thing for us from when we raised our own Pigs. For sautéed vegetables or stir fry I use a nice slice of pork belly in the pan first.
I haven’t tried that. (Yet.)
I'd say the outcome of the great butter vs. margarine contest was never in doubt. At least Greek yogurt has some usefulness (but I don't see it as a butter substitute in most recipes).
LOL
I am in my mid-60s and can recall my mom telling me the same history about the margarine.
She said it was the scariest thing to look at and never did she want to use anything except butter.
We kids and my father had no problem with margarine. She once said when I can tell the difference between the two I could use margarine. Thought she was being just...well, old-fashioned. Ah, such vanity as a teenager!
Turns out, she was correct. I did eventually learn the taste difference and we only have butter stocked.
When I baked Shortbread the hardest thing to get the others at work to accept that you use ONLY butter when baking a good Shortbread.
Best compliment I ever received was when an older gentleman asked me for the recipe because his mother had come over from Scotland and she swore he had to have had some shipped over. Turns out it was the Shortbread I baked for an office party.
That recipe came from a cookbook older than I am. I value that cookbook.
Rambling on.... food does that, doesn’t it? Bring out the good memories....
“Postum”
____________________
Now I’ll need to pick up a small bottle of Postum.
It’s got a wonderful taste!
ping to thread you might enjoy
I loved mixing the margarine!
Great idea.
Since Kerrygold is made with milk from grassfed cows, it has more Omega 3 fatty acids, which is why it is softer.
I haven’t checked the “ethnic” sections of the grocery stores. They probably have a lot of what we used to use.
If you live near a Natural Grocer, their house brand EVOO is superb and not all that pricey. They opened a store in my neighborhood a few years ago, so if I had to I could actually walk over. All of their house brand products are well priced and of excellent quality. Plus they have every supplement known to man and people who work there are well-trained and can make recommendations. I’m there at least twice a week.
Thanks for the tip, there are only two in Vegas, both a ways from me…but perhaps they have just entered the market here…when we get one or two usually that means more are coming.
Butter is my fat of choice.
Real butter, whole milk, eggs are the best.
Humans do not do well on fake food except HoHo’s and Ding Dongs and Twinkies.
I used to use Keller’s (chef’s butter), but I switched to Kerrygold two years ago, and I enjoy it much more.
Thanks!
Headed-off to the New Eastern Farmers’ Market, at 8a.
Just be glad all the 3 1/2” of rain we’ve gotten so far, isn’t snow! We’d be buried.
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