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Old 10-07-2007, 02:50 PM   #101
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I always buy butter.

Mel
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Old 10-07-2007, 03:16 PM   #102
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I use Smart Balance for spreading on bagels & such. Butter when it comes to cooking and baking. I keep both on hand.
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Old 10-08-2007, 12:51 PM   #103
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I think Keltin and Jennyema pretty much own this thread. Keep it comin guys. LOL.. I have to have salted sweet cream butter. thats the best on corn and pop corn along with salt. MMMMM salt.
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Old 10-08-2007, 04:31 PM   #104
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Quote:
Originally Posted by Andy M. View Post

C'mon! Cream and salt or that long list of stuff they use to make something that tastes like cream and salt.

keltin, of course it has a greasy feeling on your tongue, it's 80% fat!
+1. This sums it up for me.

And I am still laughing about something other than butter tasting more like butter. That is like saying Rich Little did a better Nixon than Nixon himself By definition, it is impossible.
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Old 10-08-2007, 04:41 PM   #105
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Quote:
Originally Posted by GB View Post
+1. This sums it up for me.

And I am still laughing about something other than butter tasting more like butter. That is like saying Rich Little did a better Nixon than Nixon himself By definition, it is impossible.
Iíll rephrase it for you. Since a spread doesnít taste as greasy as butter, Iím able to concentrate more fully on the buttery taste. But with butter, I concentrate more on the greasy taste and extra fat that is in each bite. Since a spread has considerably less fat than butter, it should be obvious that there is a less greasy taste in a spread, and a less greasy taste means less distractions for your palette.

Obviously there are many people that arenít bothered by a mouthful of fat, but it doesnít work for me. Itís like trying to eat a good steak and you get a piece that is mostly fat. You can taste the steak a little bit, but the fat just overwhelms it.
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Old 10-08-2007, 04:49 PM   #106
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Quote:
Originally Posted by keltin View Post
Obviously there are many people that arenít bothered by a mouthful of fat, but it doesnít work for me.
I tend to eat butter in moderation, with the food it is on making up the bulk of what I put in my mouth, so I never end up with a mouthful of fat.

*Ducking and running now!*

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Old 10-08-2007, 04:53 PM   #107
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Quote:
Originally Posted by keltin View Post
Iíll rephrase it for you. Since a spread doesnít taste as greasy as butter, Iím able to concentrate more fully on the buttery taste. But with butter, I concentrate more on the greasy taste and extra fat that is in each bite. Since a spread has considerably less fat than butter, it should be obvious that there is a less greasy taste in a spread, and a less greasy taste means less distractions for your palette.

Obviously there are many people that arenít bothered by a mouthful of fat, but it doesnít work for me. Itís like trying to eat a good steak and you get a piece that is mostly fat. You can taste the steak a little bit, but the fat just overwhelms it.
Have you ever stopped to consider that it is because your pallet is not used to the real stuff that you feel this way? I am willing to bet that less than 1% of the posters here (maybe less) have confused palettes when eating butter

There is a reason professional chefs all bow at the butter alter.
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Old 10-08-2007, 05:00 PM   #108
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Lets just sum it up:


Mo butter, Mo better.

"Spread", margarine, whatever you want to call it, it is NOTHING like butter in flavor, imo. It is whipped/hydrogenated oil.

from Wiki:
"...but (at least in the United States and the European Community) laws forbid food packaging to refer to margarine as "butter". Recipes sometimes refer to margarine as oleo or as shortening."

Butter
Butter - Wikipedia, the free encyclopedia

And the winner is?
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Old 10-08-2007, 05:13 PM   #109
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Quote:
Originally Posted by GB View Post
Have you ever stopped to consider that it is because your pallet is not used to the real stuff that you feel this way? I am willing to bet that less than 1% of the posters here (maybe less) have confused palettes when eating butter

There is a reason professional chefs all bow at the butter alter.
What can I say, call me weird. I don't like cauliflower either, but some think it's "the bomb". But tell you what, if you ever come to dinner, I'll make sure to have some real butter available for you!
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Old 10-08-2007, 05:35 PM   #110
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Keltin, I gotta agree with you on principle. I prefer butter to margerine, for health and flavor reasons. But I have no right to force my opinions on you. If you like spreads, then by all means, use spreads. The lighter spreads that are available nowadays are made up of a combination of oils, milk solids, salt, water, and flavorings. It is the addition of water that reduces the amount of fat in the product, although whipping also adds considerable air, which again replaces some of the fat. But if you are eating spreads such as those that have been around since the 60's and 70's, you are eating just as much fat as if you were eating real butter, just different fats. And in fact, those hydrogenated fats turn out to be less healthy than are the real fats.

There are better spreads currently available that are made from healthier fats, and that are made with no trans-fats (hydrogenated fats), that are healthier. But you have to read lables. Also, there are two camps concerning products made with canola oil. One camp swears its the healthiest oil on the planet, while the other camp swears that it is evil, destroy your brain and body stuff. So again, the choice is left up to you.

Let's call a spade a spade, shall we? Fats, any and all fats, even EVOO is a callorie rich food with little redeeming values. The better fats play important roles in the body, such as transporting fat-soluble nutrients, and acting as catalysts for bodily functions. These fats are essential for health, but must be used in moderation. Then there are fats that just taste good. Omega-3 and Omega-6 fatty acids are necessary for brain and nervous development and are found in flax, and fish oils. Vitamin E is a fat, and is an important anti-oxident. There is much information available on fats. I have seen some truly great explanations on this site, defining various fats and how they affect the body.

Basically, oils (fats) derived from seeds, fruits, and nuts are better to use, than are vegetable oils and animal fats. These include grape-seed oil, olive oil, avacado oil, saflower oil, sunflower oil, etc. The vegetable oils include corn oil, coton-seed oil, coconut oil, etc. And animal fats aren't even all to be painted bad. Fish oil from tuna other than albicore, and from members of the salmon/trout species are very high in omega-3 fatty acids. The downside being that some fish have significant amounts of methyl-mercury stored in their fats. Again, you have to do a bit of research.

Ok. I'm done now.

Seeeeeeya; Goodweed of the North
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