Re: Butter vs Margarine

"Green Xenon [Radium]" <[email hidden]> wrote in message

Quoted message said:

So hydrogenated oils are far worse for health than butter and they don't
taste as good as butter. So why not switch to butter?

For years people have been switching to oil products instead of butter. I
never changed, never saw any reason to use an inferior product when butter
is just so much better. I'd use butter or nothing.

Edwin Pawlowski said:

"Green Xenon [Radium]" <[email hidden]> wrote in message

Quoted message said:

So hydrogenated oils are far worse for health than butter and they don't
taste as good as butter. So why not switch to butter?

Quoted message said:

For years people have been switching to oil products instead of butter. I
never changed, never saw any reason to use an inferior product when butter
is just so much better. I'd use butter or nothing.

Okay. I can understand for frying, butter is not the best source. But
then I hardly ever eat fried foods. I like my foods grilled or baked. No
frying for me.

For desserts/sweets, butter/cream is a must. I demand that all NDSBC
products [non-dairy substitutes for butter/cream] be replaced with real
butter/cream. I seriously feel like inventing a foul-smelling microbe
that will transport human feces into NDSBCs.

I hate NDSBC with a passion. All factories producing NDSBC must have
their NDSBC-tanks polluted with human sewage.

All desserts/sweets containing NDSBC must be defecated on.

There is nothing more sickening than desserts/sweets containing NDSBC
without any real butter/cream.

All those so-called "cream" puffs in the bakeries of most local stores
use NDSBC but no real butter/cream. I feel like pouring some human kakaa
on to those cream puffs. The whipped topping they use are what cause
thick foamy diarrhea to splatter on the ceiling upon defecations.

The "cream" in the Krispy Kreme is really a perverse mixture of NDSBCs
and sugar. I hate it.

Desserts/sweets containing NDSBC with no real/butter cream = DSNDSBCNRBC

DSNDSBCNRBCs are the most disgusting foods. Boycott all DSNDSBCNRBCs!
Defecate on them! Cover them in human kakaa! Burn the producers! Then
cover the producers in human kakaa!

Die DSNDSBCNRBCs! Die!

All those donuts and twinkies you find in 7-11 and other local stores
are DSNDSBCNRBCs! Avoid at all costs! They stink and they'll make your
kakaa stink even more than what’s natural!!!!!

Green Xenon Radium said:

Desserts/sweets containing NDSBC with no real/butter cream = DSNDSBCNRBC

DSNDSBCNRBCs are the most disgusting foods. Boycott all DSNDSBCNRBCs!
Defecate on them! Cover them in human kakaa! Burn the producers! Then
cover the producers in human kakaa!

Die DSNDSBCNRBCs! Die!

All those donuts and twinkies you find in 7-11 and other local stores
are DSNDSBCNRBCs! Avoid at all costs! They stink and they'll make your
kakaa stink even more than what’s natural!!!!!

Dear Green Xenon [Radium],

Have you met Janet Baraclough? She doesn't like taking leftover food
from restaurants and I think she just whooped your butt at trolling.

If this is her, http://home.clara.net/tmac/janets/index.htm#pic01
I'd forgive her that germy doggie bag hang-up thing and ask you what
you do with yourself in your spare time.

sf

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sf said:

Green Xenon Radium said:

Desserts/sweets containing NDSBC with no real/butter cream = DSNDSBCNRBC

DSNDSBCNRBCs are the most disgusting foods. Boycott all DSNDSBCNRBCs!
Defecate on them! Cover them in human kakaa! Burn the producers! Then
cover the producers in human kakaa!

Die DSNDSBCNRBCs! Die!

All those donuts and twinkies you find in 7-11 and other local stores
are DSNDSBCNRBCs! Avoid at all costs! They stink and they'll make your
kakaa stink even more than what’s natural!!!!!

Quoted message said:

Dear Green Xenon [Radium],

Have you met Janet Baraclough? She doesn't like taking leftover food
from restaurants and I think she just whooped your butt at trolling.

If this is her, http://home.clara.net/tmac/janets/index.htm#pic01
I'd forgive her that germy doggie bag hang-up thing and ask you what
you do with yourself in your spare time.

I am not trolling. I am just presenting the facts. No offense but since
you're upset at my criticism, it seems like you are one of the bosses of
those companies that make NDSBC-polluted cookies, donuts, pies, cakes,
ice creams, cream-puffs, twinkies, ding-dongs, and other DSNDSBCNRBCs.
Just guessing.

Green Xenon Radium said:

sf said:

Green Xenon Radium said:

Desserts/sweets containing NDSBC with no real/butter cream = DSNDSBCNRBC

DSNDSBCNRBCs are the most disgusting foods. Boycott all DSNDSBCNRBCs!
Defecate on them! Cover them in human kakaa! Burn the producers! Then
cover the producers in human kakaa!

Die DSNDSBCNRBCs! Die!

All those donuts and twinkies you find in 7-11 and other local stores
are DSNDSBCNRBCs! Avoid at all costs! They stink and they'll make your
kakaa stink even more than what’s natural!!!!!

Quoted message said:

Dear Green Xenon [Radium],

Have you met Janet Baraclough? She doesn't like taking leftover food
from restaurants and I think she just whooped your butt at trolling.

If this is her, http://home.clara.net/tmac/janets/index.htm#pic01
I'd forgive her that germy doggie bag hang-up thing and ask you what
you do with yourself in your spare time.

I am not trolling. I am just presenting the facts. No offense but since
you're upset at my criticism, it seems like you are one of the bosses of
those companies that make NDSBC-polluted cookies, donuts, pies, cakes,
ice creams, cream-puffs, twinkies, ding-dongs, and other DSNDSBCNRBCs.
Just guessing.

If you're not trolling, then try to act like you're older than 12.

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sf said:

Have you met Janet Baraclough? She doesn't like taking leftover food
from restaurants and I think she just whooped your butt at trolling.

Anybody who goes on dush a long-winded butter rant, without even
knowing that you can't fry in butter is either trolling or just
plain stupid.

-sw

On Sun, 14 Oct 2007 22:30:47 GMT, Sqwertz <[email hidden]>

Quoted message said:

Anybody who goes on dush a long-winded butter rant, without even
knowing that you can't fry in butter is either trolling or just
plain stupid.

-sw

You can fry in butter. It just has to be clarified first. The removal
of the milk solids by clarifying it causes it to have a higher smoke
point. At least this is from what I have read and understood.

Christine

Oh pshaw, on Sun 14 Oct 2007 03:36:04p, Christine Dabney meant to say...

Quoted message said:

On Sun, 14 Oct 2007 22:30:47 GMT, Sqwertz <[email hidden]>

Quoted message said:

Anybody who goes on dush a long-winded butter rant, without even
knowing that you can't fry in butter is either trolling or just
plain stupid.

-sw

You can fry in butter. It just has to be clarified first. The removal
of the milk solids by clarifying it causes it to have a higher smoke
point. At least this is from what I have read and understood.

Christine

Or you can blend a bit of oil with the butter if you don't want to clarify
it.

--
Wayne Boatwright
__________________________________________________

Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.

Christine Dabney said:

On Sun, 14 Oct 2007 22:30:47 GMT, Sqwertz <[email hidden]>

Quoted message said:

Anybody who goes on such a long-winded butter rant, without even
knowing that you can't fry in butter is either trolling or just
plain stupid.

You can fry in butter. It just has to be clarified first.

Yes, you can fry on low using ghee, but not butter. It still
doesn't hold up well to say... frying whole chicken pieces like
the butter dude suggested.

-sw

"Edwin Pawlowski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Green Xenon [Radium]" <[email hidden]> wrote in message

Quoted message said:

So hydrogenated oils are far worse for health than butter and they don't
taste as good as butter. So why not switch to butter?

For years people have been switching to oil products instead of butter. I
never changed, never saw any reason to use an inferior product when butter
is just so much better. I'd use butter or nothing.

I have stopped eating waffles in the local restaurants. They have
apparently switched from butter to nothing. The waffles are strangely dry
and crispy.

The best waffles I ever ate was when I was in the Navy. They slathered that
waffle iron with butter from a big brush. Good stuff!

My aunt has a fear of butter. During a visit, she cooked scrambled eggs in
olive oil. Awful stuff!

Mitch

On Sun, 14 Oct 2007 23:04:40 GMT, Sqwertz <[email hidden]>

Quoted message said:

Quoted message said:

You can fry in butter. It just has to be clarified first.

Yes, you can fry on low using ghee, but not butter. It still
doesn't hold up well to say... frying whole chicken pieces like
the butter dude suggested.

-sw

I have heard differently. Clarified butter can take much higher
temps.

Christine

On Sun, 14 Oct 2007 16:21:49 -0700, "Mitch Scherer" <[email hidden]>

Quoted message said:

My aunt has a fear of butter. During a visit, she cooked scrambled eggs in
olive oil. Awful stuff!

Eeeew. Butter is the only way to go with scrambled eggs!

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Christine Dabney said:

Quoted message said:

Yes, you can fry on low using ghee, but not butter. It still
doesn't hold up well to say... frying whole chicken pieces like
the butter dude suggested.

I have heard differently. Clarified butter can take much higher
temps.

While the smoke point of ghee can be as high as corn oil, you
don't want to get ghee up past 325-250F or so as it gets a rancid
odor and off flavor.

-sw

Sqwertz said:

sf said:

Have you met Janet Baraclough? She doesn't like taking leftover food
from restaurants and I think she just whooped your butt at trolling.

Anybody who goes on dush a long-winded butter rant, without even
knowing that you can't fry in butter is either trolling or just
plain stupid.

-sw

Did you read the part where I retracted my suggestion of frying in butter?

Someone told me that the butter would burn at temperatures required to
deep-fry chicken. So I re-considered the recommendation of using butter
for deep-frying.

"Mitch Scherer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My aunt has a fear of butter. During a visit, she cooked scrambled eggs
in olive oil. Awful stuff!

Mitch

Hey, Hey! You'd better watch it! I do this all the time; sometimes I add
butter to the olive oil; just depends.

A frittata filled with Italian parsely, a little shallots, made with olive
oil is pretty darned tasty.

--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

On Sun, 14 Oct 2007 20:45:58 -0500, Sqwertz <[email hidden]>

Quoted message said:

While the smoke point of ghee can be as high as corn oil, you
don't want to get ghee up past 325-250F or so as it gets a rancid
odor and off flavor.

I am not talking about ghee. I am talking about plain ol' clarified
butter,which is not taken as far as ghee. My understanding of ghee is
that it is clarified butter taken beyond the clarification state, to
the point where it gets more of a toasty/nutty flavor. And what you
stated about it may be true. I don't know to be honest. But
everything I have read about clarified butter that is not ghee is that
it can be used for higher heat cooking.

Christine

Christine Dabney said:

I am not talking about ghee. I am talking about plain ol' clarified
butter,which is not taken as far as ghee. My understanding of ghee is
that it is clarified butter taken beyond the clarification state, to
the point where it gets more of a toasty/nutty flavor. And what you
stated about it may be true. I don't know to be honest. But
everything I have read about clarified butter that is not ghee is that
it can be used for higher heat cooking.

I know they're different, but I was giving you the extra
temperature advantage of ghee :-)

You really can't use it for deep frying for any length of time.
It's also very expensive unless you have a few cows in your back
yard.

-sw

On Mon, 15 Oct 2007 05:35:14 GMT, Sqwertz <[email hidden]>

Quoted message said:

You really can't use it for deep frying for any length of time.
It's also very expensive unless you have a few cows in your back
yard.

-sw

Yeah, I don't know about deep frying. I don't think I would use it
for that. But for higher heat sauteing I have heard that it is good.
I think that I have seen a lot of chefs that have a prep container
full of it, and you see them ladle it out to saute something in it.
Especially the more classically trained chefs.. I think that clarified
butter was the fat of choice...😉

I think I have clarified butter once or twice in my life.. I can't
remember if I tried to take it as far as ghee. Indian food, while it
is good, and something I won't pass up, is not the direction in which
I lean. I have several books on Indian foods, and from several noted
authors, but I haven't really cooked much from those books. I have
the spices needed to cook from that region, so that isn't holding me
back. And I know ghee is the primary cooking fat of that area.

If I have my druthers, I tend to cook the foods from around the
Mediterranean... I also love the classical French dishes.

Christine

Christine Dabney <[email hidden]> wrote:

[clarified butter]

Quoted message said:

Yeah, I don't know about deep frying. I don't think I would use it
for that. But for higher heat sauteing I have heard that it is good.
I think that I have seen a lot of chefs that have a prep container
full of it, and you see them ladle it out to saute something in it.

It is my guess that the liquid butter in the commercial kitchen
prep containers has some sort of chemical stabilizer in it to make
it behave better.

Stuff like this:

http://www.caterersearch.com/Articles/2007/07/25/315062/all-purpose-liquid-butter-from-hb-foods.html

Steve