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Old 10-15-2013, 11:03 PM   #21
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in the 1980s there was a european butter mountain" ie over-production =drop in prices=surplus. One of the ways that were used to get rid of it was "concentrated" butter. Basically butter with a lot of the liquid removed (but not dried butter) it was no good for spreading but fine for cooking. You could sauté in it as it was a bit like clarified butter - but not, iyswim - and for baking you had to use more liquid in the mix. It sold well and wasn't at all bad.
iyswim?
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Old 10-15-2013, 11:10 PM   #22
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iyswim?
Wondering too....
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Old 10-15-2013, 11:31 PM   #23
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...if you see what I mean.
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Old 10-15-2013, 11:44 PM   #24
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Aha. And here I thought GG and I were on the cutting edge.
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Old 10-18-2013, 04:51 PM   #25
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I think the Danes got rid of their excess butter by selling butter cookies cheap. I wasn't complaining.
Ooh, yes, I remember those. Every time I see a pack that looks the same nowadays I check out the ingredients and they are made with the dreaded vegetable fat
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Old 10-18-2013, 04:54 PM   #26
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iyswim?
If You See What I Mean
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Old 10-18-2013, 11:00 PM   #27
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Ooh, yes, I remember those. Every time I see a pack that looks the same nowadays I check out the ingredients and they are made with the dreaded vegetable fat
Ooh, ick. We still get the ones made with real butter.
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