Margarine or butter?

[GTIR]

I've used marg since it became popular, when I was a kid I suppose (early 80's?) and have never thought about buying butter as its bad and will make you fat and stupid.

Well, yesterday I had an emergency an ran out of marg after I'd done some toast.
Luckily the next door neighbours had some butter and gave me a big lump of it.

Wow!
I've been missing out. (Apart from it being to hard at first)

No more margarine for me.

So, what about you?

[shirt]

ultimately butter but i don't use enough for it to live outside the fridge and cold butter wrecks toast

[Mr Gearchange]

Never margarine (does margarine still actually exist?) I won't even eat the spreadable butter. Proper rock hard butter with massive grains of sea salt in it.
Unsalted butter is also the devils work - but better than margarine as you can just put salt on your toast after spreading.

[PeanutHead]

Flora user here, love it.
I do use butter for adding to veg or cooking etc... although i have started using flora cuisine for some cooking.

[Vieste]

Clover butter.

[Mr Gearchange]

shirt said:

ultimately butter but i don't use enough for it to live outside the fridge and cold butter wrecks toast

They key is to slice it like cheese and place on the toast to melt just enough to spread.
Then you get both melted and unmelted butter - which to my palate taste different.
Nom nom nom.

[eastsider]

Clover lighter for toast etc.

Butter (unsalted) for cooking.

[Caulkhead]

Butter. It's 100% milk. How people think eating yellow slime emulsion filled with chemicals from a factory somewhere is better for them is beyond me.

[LordGrover]

Vieste said:

Clover butter.

They don't list that on their website. They list the oily ste: click.
Clover: Vegetable Oils (31% Seed Oils), Buttermilk (27%), Salt (1.7%), Cream, Emulsifiers (E471, Sunflower Lecithin), Natural* Flavourings, Colour (Natural* Beta Carotene).
Butter: Milk (cream), salt.

*I particularly like the use of 'natural' flavourings and 'natural' beta carotene.

[DeadMeat_UK]

Olivio (or whatever st name it's got now) during the week when we tend to try and be a bit heathlier.

Butter at the weekend when we want best flavour.

[aizvara]

LordGrover said:

They don't list that on their website. They list the oily ste: click.
Clover: Vegetable Oils (31% Seed Oils), Buttermilk (27%), Salt (1.7%), Cream, Emulsifiers (E471, Sunflower Lecithin), Natural* Flavourings, Colour (Natural* Beta Carotene).
Butter: Milk (cream), salt.

*I particularly like the use of 'natural' flavourings and 'natural' beta carotene.

They use "Natural" presumably to indicate that the compounds are not synthesised, rather they are extracts of fruit or vegetables. Beta-carotene is responsible for the colour of carrots, for instance. Flavourings are similarly often extracted from fruit or vegetables.


I prefer butter's taste, but we use sunflower-based spread of some sort at home (rarely in my case). It's OK.

[calibrax]

shirt said:

ultimately butter but i don't use enough for it to live outside the fridge and cold butter wrecks toast

I have a set of Le Creuset ramekins, and I use one of those. I put half a block of butter in it, and the other half in the fridge. The ramekin stays out all the time, and the butter lasts well over a week sitting in the kitchen without going off.

The other option is to keep the butter in the fridge, and microwave it for a few seconds when you need it. Just need to remember that it melts from the inside, so you need to nuke it MUCH less than you think, otherwise you end up with a normal looking block of butter which is filled with nuclear-hot molten butter...

Oh, and spreadable butter? NOT BUTTER.

[shirt]

decent unsalted butter on crumpets or potato farls = mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

[Bacon Is Proof]

Butter.
In a butter dish.
Only a tard would keep it in the fridge (except as described above).

[Pints]

Anyone ever seen margarine with mould on it?

[andym1603]

Grew up with Stork SB, horrible stuff. Been butter for me for ages now but the easy spreadable stuff with
the occaisional block of the hard stuff for fresh toast. Lovely.

[calibrax]

Pints said:

Anyone ever seen margarine with mould on it?

God yeah. Opened a tub once to find what looked like Orville's corpse inside.

[calibrax]

andym1603 said:

Grew up with Stork SB, horrible stuff. Been butter for me for ages now but the easy spreadable stuff with
the occaisional block of the hard stuff for fresh toast. Lovely.

No. Just no. Spreadable = not butter.

[Piglet]

Butter, unless I'm baking cakes for others in which case they get stork.

I'd rather eat a small amount of butter than any of that nasty manufactured margarine

[andym1603]

I stand corrected but in my defence it does say a blend of butter and veg oil on the tub.