Butter or margarine

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Big Jeff

Big Jeff

Winger
Butter - margarine is slimy manky grease.

Who prefers the natural taste of butter over a tub of yella grease?

And got to be Lurpak too
 
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I was using Willow and thought it was butter but was told by someone on here it was a mix of both, which was correct when I actually looked it up.
Soooooooo.....a mix of both because Willow is nice............................but................I have been using Lidl salted butter in the block. They have unsalted but I haven't tried that. And also we generally use Danpak.

A mixture to be fair, over the year, with country life, Lurpak, Irish butter and whatnot, in small doses.

Put it this way, I wouldn't spread margarine on its own, on my toast or bread, etc. My wife uses that for making cakes and stuff.
 
Surely everyone should use margerine?
Butter is high in saturated fats, gives you a whole host of issues, mainly heart disease.
Plus, by consuming it you're implicit in the torture and rape of millions of cows.
Nice.
Use margerine.
 
offmenut said:
Surely everyone should use margerine?
Butter is high in saturated fats, gives you a whole host of issues, mainly heart disease.
Plus, by consuming it you're implicit in the torture and rape of millions of cows.
Nice.
Use margerine.
Click to expand...
and put crude oil on ya bait - no thanks
 
The basic method of making margarine today consists of emulsifying a blend of oils and fats from vegetable and animal sources, which can be modified using fractionation, interesterification or hydrogenation, with skimmed milk which may be fermented or soured, salt, citric or lactic acid, chilling the mixture to solidify it, and working it to improve the texture

Yum Yum
 
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