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Old 08-11-2014, 08:10 PM   #61
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Butter is made from cream, and sometimes, salt. No oil or other fats.
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Old 08-11-2014, 09:56 PM   #62
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I remember during the war and for a while after, the farmers here got a law passed in their favor that all oleomargerine had to sold white. You either got it in a plastic bag with a small coloring packet to make it yellow or in a block with a separate packet for the coloring. I remember very well mixing that darn stuff for my mother. I used to watch everyone using it at the meal and hoping they wouldn't use a lot. That meant it would go faster and I would have to mix more.
I remember my Nana telling me about that margarine, and having to mix it up. All her life she called margarine "oleo" My mom and dad too.
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Old 08-11-2014, 10:03 PM   #63
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I prefer butter. Grew up with it. Butter offered me an opportunity that I, likely, could not take advantage of these days.....maybe I could. Around 1972 or '73, I won a case of beer from a friend who bet me I couldn't tell the difference between butter and some brand of margarine. Might have been Imperial but I can't recall. 'Course that was back in the days when I enjoyed beer like Budweiser, et al. I find most mainstream commercially produced beers mighty bland these days.
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Old 08-12-2014, 12:39 AM   #64
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Your body really doesn't care whether something is "natural" or synthetic. In fact, your body isn't aware of what what's being ingested so it just digests what it can and eliminates the rest.
Don't forget, if you swallow your gum it stays in your tummy for seven years.

I asked my doctor this same oleo/butter question a while back. He said butter, that something from as few ingredients as possible, with as many being those naturally occurring as possible, is easiest for your system to process.

If a recipe calls for butter, whenever possible I substitute half the amount of butter with olive oil.
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Old 08-12-2014, 01:04 AM   #65
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When I was in high school, we had to do skits in German class. The Parkay commercial was our skit (only we translated it into German.) My friend was at the table and I was under it getting tapped with his foot when I needed to say my part. Instead of Parkay, we used the German word for margarine. (Like butter, margarine in German was remarkably the same.)
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Old 08-12-2014, 07:16 AM   #66
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Don't forget, if you swallow your gum it stays in your tummy for seven years.

I asked my doctor this same oleo/butter question a while back. He said butter, that something from as few ingredients as possible, with as many being those naturally occurring as possible, is easiest for your system to process.

If a recipe calls for butter, whenever possible I substitute half the amount of butter with olive oil.
I was told it would wrap itself round your intestines and strangle them and you'd DIE! Needless to say when I once accidentally swallowed mine I survived. Mind you, I was a bit worried for a day or two.
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Old 08-19-2014, 10:51 AM   #67
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Butter never been dangerous, it only depends on how many lbs you use to cook in u're frying pan. :)
if u don't want to avoid u're butter burns in u're pan, put a little spoon of oil to prevent it from burning ( becoming dark brown). Use sun flower oil for example for it's neutral taste.
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Old 08-19-2014, 11:11 AM   #68
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Butter never been dangerous, it only depends on how many lbs you use to cook in u're frying pan. :)
if u don't want to avoid u're butter burns in u're pan, put a little spoon of oil to prevent it from burning ( becoming dark brown). Use sun flower oil for example for it's neutral taste.
I take it you text a lot. I find it hard to read your post. But then I am old and not used to this new English.
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Old 08-19-2014, 11:48 AM   #69
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I take it you text a lot. I find it hard to read your post. But then I am old and not used to this new English.
I'll give him a pass on his English, since he lives in France. But I agree with you about abbreviating "you" with "u." It's lazy and makes a post hard to read.
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Old 08-19-2014, 12:44 PM   #70
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i do apologize for the abbreviation. i thought it was common in the US.
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