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Funny we were just talking about that book last night at work. I have to start, and finish, The Lazy Bones first, but will be reading The Shack when I am done with Bones. I can't wait to read both.Quote:
Originally Posted by Clough
I guess this is conversation for another thread. :o
I love the new Land O Lakes Butter with Olive Oil. I got a tub of that with a loaf of pumpernickle bread and pigged out it tasted sooooo good eating 5 slices in one sitting. It's a new item and might not be in stores near you yet. They do have a butter with canola but canola is nothing but rape seed and that makes me sick as humans are not supposed to eat rape seeds - only cattle. No wonder I'd get ill. Canola oil is nothing to ingest if you are a human.
Only olive or coconut oil or butter. No margarine. Until I found out that margarine was nothing but pretend food that was not good for you I would eat it. I confess. Now I wouldn't add it to my body for all the tea in China.
Yes we have tried the L O Lakes with olive oil, pretty good Twink.Quote:
Originally Posted by twinkiedooter
I'll have to give the Land O Lakes Butter with Olive Oil a try!Quote:
Originally Posted by twinkiedooter
It looks like butter is the winner here!
I like using butter, organic to be specific. I just don't like genetically engineered things
I use 50/50 but if butter is a key part of the taste then I use real butter!
I most often make a 'short crust' pastry where the flavor isn't so much an issue for me, but if it was bothered I'd add cinnamon or nutmeg to the pastry flour to make it sweet, or salt and pepper for a quiche or 'pastie' (English hand held food) to make it savory.
Depends what for, butter to make scrambled eggs and margarine with my bread :)
Ewwww:rolleyes:Quote:
Originally Posted by albear
Is this Eating or cooking with?
Raison bread, English muffins, sweet potatoes, baked pototoes - butter. Actually baked potatoes I like both sour cream and butter.
Although margerine in a tub with Olive oil in it will substitute.
Baking cookies except "Butter cookies", then stick margerine. Cakes stick margerine.
Frying, usually extra virgin olive oil, sometimes vegetable oil and sometimes a mix of margerine and oil
Potato pancakes have to be made with vegetable oil.
Kugel has to be made with Bacon Grease. Kugel - Wikipedia, the free encyclopedia
Eating butter or margerine by itself, then neither.
I've never been a Kugel person, haven't found a good enough recipe. Hubby loves the stuff.Quote:
Originally Posted by KeepItSimpleStupid
We named our dog after it:D (but spelled it different for people who had no clue.):rolleyes: We got tired of pronouncing it for them, 'Coogle':)
I call it Kug-gul-lee
A lot of effort to make. Mine's good, I think. Handed down direct from my grandmother who immigrated from Lithuania.
Try this:
Kugelis
(Grated Potato Pudding)
6 lbs red potatoes
8 eggs (slightly beaten)
3 tsp. salt
12 oz can evaporated milk
¼ tsp white pepper
1 lb bacon
1 medium onion chopped
Dice bacon and fry until almost crisp. Add chopped onion and sauté until golden. Set aside.
Peel and grate potatoes. Add eggs, salt and evaporated milk. Add bacon and onion into the potato batter and mix well, Pour into a greased baking dish. (A Pyrex baking dish is good)
Place into a preheated oven at 450, for 10 minutes. Lower oven temperature to 350 and bake until edges are crispy brown – about 1.5 hours.
This may not be the exact recipe, but it has the right ingredients. I know I add some bacon grease to the mix.
What do you mean ewwww, shesh some people have no taste :DQuote:
Originally Posted by Just Dahlia
This sounds like a heart attack waiting to happen.Quote:
Originally Posted by KeepItSimpleStupid
Tick
I can't understand what is 'ewwwww' about butter with scrambled eggs and margarine for toast. I think that is quite acceptable but I don't use butter any longer, I use Becel with olive oil and it is quite good on toast.Quote:
Originally Posted by Just Dahlia
Tick
Quote:
Originally Posted by Just Dahlia https://www.askmehelpdesk.com/images...s/viewpost.gif
ewwww:rolleyes:
Why don't you use butter any longer, tickle?Quote:
Originally Posted by tickle
Thanks!
Hi Clough ! I use butter when a recipe specifically calls for it. I don't use butter because of my cholesterol. I have actually found that Becel margarine tastes like butter and it is heart friendly and cholesterol friendly. I don't know if you can buy this brand in the U.S. Another good reason is that a pound of butter when sky high up here to about $6.00 a pound. That's a good reason not to use it too.Quote:
Originally Posted by Clough
I remember years ago when they first came out with margarine, it was in bags with a coloured insert that had to be pressed and worked into the white margarine because they weren't allowed to sell margarine that looked like butter.
Tick
I agree with Redhead about olive oil for coocking is good, we use Extra Virgin olive oil, but am not sure about duck or goose fat, Thanks.
John
Did you vote on the poll, afaroo?
Yes I did
As a long time chef, I too, have never been sure of duck or goose fat, or pork fat for that matter. Roasted duck I love, goose no way, too fatty.Quote:
Originally Posted by afaroo
Tick
Clough, I just got onto this poll. I use butter. I cook at home a lot, and am in charge on the food and kitchen at our church where we feed 200 plus on Wednesday nights. I have 4 pies in the oven as we "speak". Each one contains 6 tablespoons of BUTTER. Real, salted, butter. "Land-O-lakes", to be exact. Sometimes I stretch it out while cooking "healthy" with olive oil. The good olive oil, extra virginal.
I have tried all types of margarine, and have not been completely satisfied. Most chefs I know use real butter.
I think as long as you don't eat it three times a day, it's OK. I would rather cut calories and fat somewhere else in my diet, than to deprive myself buttery goodness.
The best butter that I've ever had came fresh over from... Ireland! My flight attendant wife keeps me supplied with all sorts of worldly spices and ingredients. We get our spices from Israel and Dubai , coffee from Columbia, and our butter from Dublin.
Anyone want chocolate-walnut pie? The alarm just went off...
Thank you for such an informative and insightful as well as an answer from personal experience, jmjoseph!Quote:
Originally Posted by jmjoseph
Does that mean the cows give better milk over there?Quote:
Originally posted by jmjoseph
The best butter that I've ever had came fresh over from... Ireland!
Thanks!
Yes, but without the walnuts. I'm allergic to them!Quote:
Originally Posted by jmjoseph
Thanks!
Its depended on taste,the butter straight from the co-op ( where butter is made locally in some towns in ireland) is quite salty... its an acquired taste... we have brand names like dairy gold/kerry butter etc.. I have to say its nicer then butter I've tasted anywhere else... perhaps the cows are happier!Quote:
Originally Posted by Clough
That could very well be! I'm sure that it makes a difference in what they produce!Quote:
Originally Posted by redhed35
Thanks!
I always opt for non-salted butter, it's a natural by-product of milk where as margine(that is supposed to be healthy)was created in a lab and is considered to be 1 molecule away from plastic. Butter seems to be more palletable where margine seems to leave a funny film in the mouth. The only thing butter doesn't seem to work well for is pan frying. For that I use a little butter for flavor then add a little canola oil, about half and half, but that is just for pan frying not deep frying. Butter doesn't do well for the high heat of deep frying(neither does its price) but my choice is butter for flavor and for being a natural product
Last weekend while I was at the store... I noticed for the first time 'Pure Irish Butter' about $4.oo a pound:eek: I was tempted and I might actually buy some just for toast:) But then I have to hide it from dear hubby, because he has no clue:rolleyes:Quote:
Originally Posted by redhed35
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