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View Poll Results: Butter or margarine
Butter 5 41.67%
Margarine 4 33.33%
Olive oil 3 25.00%
Voters: 12. You may not vote on this poll

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Old 04-19-2017, 12:02 AM   #1
ohnoitsbonnie
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Default Butter or margarine? 🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐🥐

Butter or margarine

Please specify brand

 
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Old 04-19-2017, 12:03 AM   #2
teh b0lly!!1
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I LIKE WRITING SUICIDE NOTES

 
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Old 04-19-2017, 12:11 AM   #3
LaBelle
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Butter!
Santa Clara because look at that cute cow!!!!!!!


 
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Old 04-19-2017, 12:11 AM   #4
LaBelle
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real life cows are scary tho

 
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Old 04-19-2017, 12:18 AM   #5
myosis
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Old 04-19-2017, 12:25 AM   #6
vixnix
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how can this be a question







Though when I was vegan:



and


 
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Old 04-19-2017, 12:47 AM   #7
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i almost never use butter/margarine. i dont remember the last time i bought it. if i make something in a skillet or w/e i use olive oil

 
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Old 04-19-2017, 01:26 AM   #8
The Omega Concern
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Quote:
Originally Posted by vixnix View Post
how can this be a question



Haven't tried any of those brands, this New Zealand one I'd really like to try.


There's usually a good brand on sale, so I mix it up getting whatever deals.

















local market brands are good as well. Olive oil is in the mix as well for cooking, veggie oil is easiest though.

 
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Old 04-19-2017, 01:41 AM   #9
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not really a fan of either. a small amount of butter on waffles or pancakes or whatever is nice, but I don't butter bread. would rather it eat plain than with a butter product

 
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Old 04-19-2017, 05:25 AM   #10
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Both great but marg

 
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Old 04-19-2017, 06:15 AM   #11
yo soy el mejor
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unsalted sticks of butter. brand doesn't matter so much

olive oil, too, but obviously it depends on the dish i'm cooking

i'd never use EvO for making scrambled eggs or omelets, for example

 
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Old 04-19-2017, 06:22 AM   #12
teh b0lly!!1
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DOES NOBODY ELSE LIKE WRITING SUICIDE NOTES???

 
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Old 04-19-2017, 07:41 AM   #13
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I prefer vaseline myself.

 
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Old 04-19-2017, 08:33 AM   #14
LaBelle
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Mine and Myosis' have the cutest cows. Therefore we win.

 
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Old 04-19-2017, 08:33 AM   #15
LaBelle
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Quote:
Originally Posted by teh b0lly!!1 View Post
DOES NOBODY ELSE LIKE WRITING SUICIDE NOTES???
I LIKE WRITING SUICIDE NOTES FOR OTHER PEOPLE!

 
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Old 04-19-2017, 08:51 AM   #16
ohnoitsbonnie
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Quote:
Originally Posted by yo soy el mejor View Post
unsalted sticks of butter. brand doesn't matter so much

olive oil, too, but obviously it depends on the dish i'm cooking

i'd never use EvO for making scrambled eggs or omelets, for example
No why would you do that

I don't like unsalted butter. I like the super smooth, slightly cultured, salted European butter

Or margarine. I'm a real person

 
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Old 04-19-2017, 08:51 AM   #17
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I use canola oil for anyone that cares. 2much olive oil growing up and sick of it now

 
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Old 04-19-2017, 08:52 AM   #18
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You guys ever eat seal blubber? Best kind of fat as far I'm concerned

 
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Old 04-19-2017, 08:54 AM   #19
LaBelle
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Well in reality I use butter, sunflower oil and olive oil when cooking.

Each have their own place and function for me.

 
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Old 04-19-2017, 08:54 AM   #20
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Also i'm on team unsalted when it comes to butter.

 
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Old 04-19-2017, 08:56 AM   #21
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European and salted butter on or in any baked good (like soda bread). Pls no white american butter. I'm sorry guys I can't do the land o lakes and I grew up with it but it's so bland. Also I love salt

 
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Old 04-19-2017, 08:57 AM   #22
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Quote:
Originally Posted by LaBelle View Post
Well in reality I use butter, sunflower oil and olive oil when cooking.

Each have their own place and function for me.
These have alternate uses around the house too!
Sunflower oil - for fertilizing sun flowers
Olive oil - for cleaning the drain
Butter - face moisturizer and dog pomade

 
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Old 04-19-2017, 09:40 AM   #23
teh b0lly!!1
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UNLIKE MY ATTITUDE TOWARDS LIFE, MY BUTTER IS UNSALTED

 
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Old 04-19-2017, 10:32 AM   #24
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if you use unsalted butter you can control the amount of salt in your food. i love salt and use a lot so i don't need it in my butter, too.

being able to control salt amount is especially good in baking where precision matters. anyone who wants to bake well should know that.

 
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Old 04-19-2017, 10:33 AM   #25
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Quote:
Originally Posted by LaBelle View Post
Also i'm on team unsalted when it comes to butter.
Quote:
Originally Posted by teh b0lly!!1 View Post
UNLIKE MY ATTITUDE TOWARDS LIFE, MY BUTTER IS UNSALTED
totally excellent choice for you and your food.

 
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Old 04-19-2017, 10:39 AM   #26
teh b0lly!!1
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Quote:
Originally Posted by yo soy el mejor View Post
if you use unsalted butter you can control the amount of salt in your food. i love salt and use a lot so i don't need it in my butter, too.

being able to control salt amount is especially good in baking where precision matters. anyone who wants to bake well should know that.
i was just making a dumb joke, but i totally agree w/ this.

no reason to ramp up the salt amounts in your food for no good reason like that. i much prefer using unaltered raw ingredients and then tweaking as necessary. and as you said it's twice as important in baking. man i miss baking.

 
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Old 04-19-2017, 10:44 AM   #27
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I bake a lot and I find American recipes calling for unsalted butter and then salt further down the ingredient list a bit tedious.

Plus, salted butter makes all baking taste better IMO. I've used both and I use both but I'm disappointed every time I get unsalted butter.

But it might be because I grew up eating salted butter. In New Zealand we used to have these things call butter conditioners, in our fridges. They kept butter at the right temperature for spreading. The more you know!




 
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Old 04-19-2017, 10:46 AM   #28
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Quote:
Originally Posted by The Omega Concern View Post
THIS

love olive oil too

 
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Old 04-19-2017, 10:48 AM   #29
LaBelle
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Quote:
Originally Posted by yo soy el mejor View Post
if you use unsalted butter you can control the amount of salt in your food. i love salt and use a lot so i don't need it in my butter, too.

being able to control salt amount is especially good in baking where precision matters. anyone who wants to bake well should know that.
Precisely. I'm so used to measuring salt in pinches that I just do it automatically in most recipes, if i'm using already salted ingredients it throws everything out of whack.

You can always add salt if there's not enough, you can't do anything if it's too salty.

 
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Old 04-19-2017, 10:49 AM   #30
LaBelle
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Butter conditioner thing blew my mind though.

I always have to let butter sit for 5 minutes outside the fridge to reach optimal consistency (and then have to hurry cause it lasts maybe 1 or 2 minutes)

 
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