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Old 03-02-2010, 08:07 AM   #11
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Originally Posted by Vanilla Bean View Post
I use margarine for toast, english muffins, etc...only because it spreads easily.
Get a butter bell and ditch the margarine.

"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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Old 03-02-2010, 09:42 AM   #12
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Originally Posted by Andy M. View Post
That's why I always use butter.
Me, too. If y ou read what's in margarine, you might change your mind about making anything with it.

Wine is the food that completes the meal.
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Old 03-11-2010, 02:10 AM   #13
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Butter is better than margain because it had many ingredient than margain alone thats why got the best result.
Butter also contains a number of anti-oxidants that protect against the kind of free radical damage that weakens the arteries. Vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital anti-oxidant--containing more per gram than herring or wheat germ.
Butter is also a good dietary source cholesterol is a potent anti-oxidant that is flooded into the blood when we take in too many harmful free-radicals usually from damaged and rancid fats in margarine and highly processed vegetable oils.A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.
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Old 03-25-2010, 12:21 PM   #14
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Cookies and cakes are usually softer if you use margarine. I prefer a more solid consistency so I mostly use butter except I am cooking according to a recipy.

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