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Butter vs Margarine in your Country - Page 2

post #61 of 93
8/7/08 at 5:12pm
Quote:
Originally Posted by Renato View Post

But how do you make a sandwich with olive oil? One that isn't soggy, I mean.
Renato

Brush a thick chewy bread slice with olive oil and grill. Yum!
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post #62 of 93
8/8/08 at 12:31pm
Thread Starter 
Quote:
Originally Posted by lilybelle View Post

Brush a thick chewy bread slice with olive oil and grill. Yum!

I might try it out of curiosity, but I have great difficulty believing it would be better than when I do the same thing with margarine (modified to taste like butter). I used to do it with butter too.
But who knows - I may be a convert.
Renato
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post #63 of 93
8/8/08 at 12:47pm
Quote:
Originally Posted by Renato View Post

I might try it out of curiosity, but I have great difficulty believing it would be better than when I do the same thing with margarine (modified to taste like butter). I used to do it with butter too.
But who knows - I may be a convert.
Renato

I second the idea of brushing olive oil on bread and grilling. That's good stuff.

As for sandwiches, I usually only eat turkey and I get very moist fresh turkey from the deli so I tend to put nothing on the bread at all.
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post #64 of 93
8/8/08 at 1:13pm
Quote:
Originally Posted by Renato View Post

I might try it out of curiosity, but I have great difficulty believing it would be better than when I do the same thing with margarine (modified to taste like butter). I used to do it with butter too.
But who knows - I may be a convert.
Renato

Add a little sprinkling of sea salt, too, and you won't miss a thing.
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post #65 of 93
8/8/08 at 1:17pm
Furthermore, however...I must admit...I do like sandwiches on buttered toast, especially leftovers. My step-father makes great sandwiches (but they are very fattening). He slices leftover rare steak and heats the slices in a pan in melted butter and garlic powder. Then he piles the slices on buttered toast. It is really good. But ultra-buttery - for butter fiends only!
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post #66 of 93
8/9/08 at 8:31am
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Butter definitely. nice sliced cold butter over toast and kaya(local spread thats made of mainly coconut milk and eggs) is heavenly, plus the whole thing about the transfat in marg has got alot of us ditching them for the tastier butter.....
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post #67 of 93
8/9/08 at 7:47pm
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Originally Posted by matthewfoo View Post

Butter definitely. nice sliced cold butter over toast and kaya(local spread thats made of mainly coconut milk and eggs) is heavenly, plus the whole thing about the transfat in marg has got alot of us ditching them for the tastier butter.....

Strike up yet another country for butter - salted or unsalted, by the way?

But which still has me amazed - as Doctors and health authorities down here keep telling us to ditch butter for margarine as fast as we can!

There were several sensational reports on the dangers of transfats broadcast here, emanating from the US, and they all only related to frying in transfats - nothing about eating margarine what-so-ever.
Renato
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post #68 of 93
8/16/08 at 5:18am
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Quote:
Originally Posted by Renato View Post

Strike up yet another country for butter - salted or unsalted, by the way?

But which still has me amazed - as Doctors and health authorities down here keep telling us to ditch butter for margarine as fast as we can!

There were several sensational reports on the dangers of transfats broadcast here, emanating from the US, and they all only related to frying in transfats - nothing about eating margarine what-so-ever.
Renato

Renato, Salted!!!

yourself?

well back to the health issue, i guess its the same with the Milk industry. Its been proven by scientist and top nutritionists that by a certain age of your infant years, the human body stops absorbing the calcium that is found in the regular fresh pasteurized cows milk, and in fact it is counter beneficial as dairy products contains certain enzymes that are cancer causing to a certain extent. just a google search would yield alot of credible information. Ive had 2 close relatives with last stage breast cancer and the general diet is to be non dairy as strictly adviced by top doctors. BUt the Milk industry is too huge a commercial commodity to overturn, so there goes the classic science vs consumerism debate...



but i CANT live without my daily intake of Salted Butter
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post #69 of 93
8/16/08 at 11:11am
Thread Starter 
Quote:
Originally Posted by matthewfoo View Post

Renato, Salted!!!

yourself?

well back to the health issue, i guess its the same with the Milk industry. Its been proven by scientist and top nutritionists that by a certain age of your infant years, the human body stops absorbing the calcium that is found in the regular fresh pasteurized cows milk, and in fact it is counter beneficial as dairy products contains certain enzymes that are cancer causing to a certain extent. just a google search would yield alot of credible information. Ive had 2 close relatives with last stage breast cancer and the general diet is to be non dairy as strictly adviced by top doctors. BUt the Milk industry is too huge a commercial commodity to overturn, so there goes the classic science vs consumerism debate...



but i CANT live without my daily intake of Salted Butter

It's all salted butter down here too. You will have a tough time if you visit continental Europe. You get all these nice things to eat for breakfast, but they come with unsalted butter - what a let down.

Milk has it's benefits for me. At the end of a long day at the beach when I start not feeling right and in need of some kind of sugar hit - sugary drinks, biscuits, fruit or sweets don't do it for me. Instead, I pull out my 250ml carton of UHT chocolate flavoured milk, stick a straw in it, drink it, and immediately start feeling excellent.
Renato
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post #70 of 93
8/17/08 at 3:00am
In one Canadian province, the butter lobby is so powerful that they prevent margarine from being dyed. As a result, it looks white -- almost like marshmallow paste
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post #71 of 93
8/17/08 at 4:48am
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Quote:
Originally Posted by Blowe46 View Post

In one Canadian province, the butter lobby is so powerful that they prevent margarine from being dyed. As a result, it looks white -- almost like marshmallow paste

Well, that would be fair enough - if they've also equitably banned food dyes in all other food products. If not, that's a plain national disgrace.
Renato
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post #72 of 93
3/28/10 at 9:20am
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Quote:
Originally Posted by Lady_in_Black View Post

Re. salted butter - I find salted butter in supermarkets since ...well, at least 20 years . Lurpack salted butter is the most popular brand. So it's not a matter of availability, at least where I live, but a matter of taste and food culture. I don't really like salted butter, since its taste is rather overwpowering if compared with the delicate creaminess of regular butter.
I never heard about the law on 20% vegetable oil content in butter, but I will look into it...quite interesting.
The butter I use does burn! Renato, I am starting to wonder what kind of butter you used during your stay in Italy
Of course, there are different kinds and qualities of butter. The very best ones are made of 100% milk cream. Lesser quality can be made with different contents of milk serum, AFAIK.
The next time you visit Italy, look for "Soresina" butter in the yellow tin can! That one is among the best, IMO.

Regrading margarine, yes, the Swiss one was quite tasty, but nowhere near real, creamy butter

This is just an update to this old thread. As I posted in my previous reply to this post, I put the name of the Lurpak Butter on a Post-It note in my passport.

Before going to Italy in September last year, I rang my Aunt to see if she could find any of the Lurpak butter for us, prior to our arrival.

We flew to Europe with Cathay, and the little butter packs they gave us for our meals were Lurpak salted butter - I'd finally seen and tasted the stuff.

Arriving in Italy, my Aunt said she'd asked everywhere, and while some people had heard of it, none had it. Wherever we travelled around the place, I made a point to check the supermarkets - no salted butter was ever sighted anywhere. And that was that.

But I finally found Lurpak Salted butter. Walking around my local supermarket last week, down here in Australia, there it was - "Lurpak" - both salted and unsalted. But the package said it was "slightly salted"and so, since it cost three times more than our fully salted butter, I passed on it.
Renato
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post #73 of 93
3/28/10 at 9:34am
In my country, margarine is quite popular simply because of its low cost and aggressive marketing campaigns, it plainly attracted a bandwagon consumer behavior, but now, more traditional cooking experiences and resurgence and more and more consumers start to rediscover butter
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post #74 of 93
3/28/10 at 9:50am
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Quote:
Originally Posted by Ken_Russell View Post

In my country, margarine is quite popular simply because of its low cost and aggressive marketing campaigns, it plainly attracted a bandwagon consumer behavior, but now, more traditional cooking experiences and resurgence and more and more consumers start to rediscover butter

That's interesting.
That makes it two countries in the world where it's popular, yours and mine.
But I rarely actually use it for cooking - things taste odd. I still mainly use it in sandwiches and "buttered" bread (sort of).
Renato
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post #75 of 93
3/28/10 at 10:07am
Wow, this is an old thread... I'm in the Netherlands now, and margarine seems to be king here. We eat lunch together at the office; the others make sandwiches on which they spread Becel light margarine and I cringe. I don't eat grains, so I usually boil a few eggs or bring steak tartare or something and I use plenty of butter.

Back home in Sweden, manufacturers of margarines and other fake fats are struggling. The other year their market share dropped almost 20% and dairy fats are selling more and more. Real butter is both healthier and tastier, so why use a chemical mess like margarine...?

I consider margarines and modern oils (like corn and soy) to be health hazards.
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post #76 of 93
3/28/10 at 11:57am
Margarine is the popular one here..especially when it comes to sandwiches. It actually doesn't taste bad (probably because I'm used to it). Butter is used more for cooking and baking. I personally like them both..never use margarine for cooking though.
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post #77 of 93
3/28/10 at 2:35pm
I never use margarine, but then again I rarely use butter either. Butter is essential for cooking and baking and, in my opinion, cannot be substituted.

We do have a small tub of soy-based margarine in the refrigerator but it is reserved for my lactose-intolerant girlfriend. We maybe use one small package a year.
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post #78 of 93
3/29/10 at 1:56am
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Quote:
Originally Posted by tott View Post

Wow, this is an old thread... I'm in the Netherlands now, and margarine seems to be king here. We eat lunch together at the office; the others make sandwiches on which they spread Becel light margarine and I cringe. I don't eat grains, so I usually boil a few eggs or bring steak tartare or something and I use plenty of butter.

Back home in Sweden, manufacturers of margarines and other fake fats are struggling. The other year their market share dropped almost 20% and dairy fats are selling more and more. Real butter is both healthier and tastier, so why use a chemical mess like margarine...?

I consider margarines and modern oils (like corn and soy) to be health hazards.

I'd be interested to know what the Doctors are saying in both the Netherlands and Sweden, and if that's what's driving the different directions. Down here they are still telling me to stay away from butter.
Renato
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post #79 of 93
3/29/10 at 1:57am
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Quote:
Originally Posted by Serenity* View Post

Margarine is the popular one here..especially when it comes to sandwiches. It actually doesn't taste bad (probably because I'm used to it). Butter is used more for cooking and baking. I personally like them both..never use margarine for cooking though.

Salted or unsalted butter or margarine?
Renato
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post #80 of 93
3/29/10 at 1:59am
Thread Starter 
Quote:
Originally Posted by DocmanCC View Post

I never use margarine, but then again I rarely use butter either. Butter is essential for cooking and baking and, in my opinion, cannot be substituted.

We do have a small tub of soy-based margarine in the refrigerator but it is reserved for my lactose-intolerant girlfriend. We maybe use one small package a year.

Margarine lasts a lot longer than butter in the fridge, which is pretty handy at the rate you consume it.

I read somewhere that neaarly all male reproductive specialists stay away from Soy products.
That's good enough for me.
Renato
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post #81 of 93
3/29/10 at 2:34am
Quote:
Originally Posted by Renato View Post

I'd be interested to know what the Doctors are saying in both the Netherlands and Sweden, and if that's what's driving the different directions. Down here they are still telling me to stay away from butter.
Renato

I don't really know what doctors and authorities are telling the Dutch, but carbs and fats are hot topics in Sweden. More and more medical professionals are speaking out for natural healthy saturated fats and against modern "manufactured" fats. Besides the scary manufacturing processes that leaves chemical residues in the fats, margarines and modern oils are high in omega 6 which is inflammatory. Omega 6 is an essential fat, but we need to eat very little of it; practically all of us eat many times more omega 6 than what is good for us.
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post #82 of 93
3/29/10 at 2:42am
Quote:
Originally Posted by Renato View Post

read somewhere that neaarly all male reproductive specialists stay away from Soy products.
That's good enough for me.
Renato

Soy is bad news... http://www.westonaprice.org/Soy-Alert/
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post #83 of 93
3/29/10 at 2:43am
Quote:
Originally Posted by Renato View Post

Salted or unsalted butter or margarine?
Renato

Salted butter and margarine for cooking/eating..unsalted butter generally for baking. Though, I believe not many people can tell the difference here.
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post #84 of 93
3/29/10 at 5:36am
Butter is so essential to the taste of good foods and for baking! Perhaps because I trained to cook in the French tradition, I avoid margarine completely whenever possible - but I'd bet you margarine outsells butter 10-1 here in the US. It's cheaper, but not good.

Give me a hunk of good butter at room temperature anyday! Life is too short to compromise on this pleasure.

reine
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post #85 of 93
3/29/10 at 5:44am
Quote:
Originally Posted by tott View Post

Soy is bad news... http://www.westonaprice.org/Soy-Alert/

So does that mean, the 'Tofu' that I eat all the time, is doing me more harm than good?
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post #86 of 93
3/29/10 at 3:17pm
In Australia there are light butters which tastes better than margarine, but if you check some of them closely against margarine, those light butter contain less overall fat in general than a typical margarine. My fave brand is Devondale Light.
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post #87 of 93
3/30/10 at 3:59am
Thread Starter 
Quote:
Originally Posted by reine View Post

Butter is so essential to the taste of good foods and for baking! Perhaps because I trained to cook in the French tradition, I avoid margarine completely whenever possible - but I'd bet you margarine outsells butter 10-1 here in the US. It's cheaper, but not good.

Give me a hunk of good butter at room temperature anyday! Life is too short to compromise on this pleasure.

reine

I wont argue that decent salted butter doesn't taste better than decent margarine.

But you don't have to wait for it to get to room temperature anymore. Down here they sell a butter called Buttersoft, which has had the molecule that makes it go hard in the fridge removed. So that it's a lot softer and more spreadable straight out of the fridge - and tastes delicious (shame my Doctors chastise me for eating it).
Renato
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post #88 of 93
3/30/10 at 4:03am
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Originally Posted by gupts View Post

So does that mean, the 'Tofu' that I eat all the time, is doing me more harm than good?

I can't comment about the content of that link.
What I read was that soy was close in nature to estrogren - helps you get in touch with your feminine side, whether you want to or not.
Renato
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post #89 of 93
3/30/10 at 4:12am
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Originally Posted by GourmandHomme View Post

In Australia there are light butters which tastes better than margarine, but if you check some of them closely against margarine, those light butter contain less overall fat in general than a typical margarine. My fave brand is Devondale Light.

We are so fortunate down here to have such a huge array of butters, margarines and other strange stuff. Too fortunate.

The other day I wanted to cook eggs and asked for the butter (they taste horrible cooked in margarine). My wife pulled out the Western Star and handed it to me. I took some out, looked at it suspiciously, read the packet and said "This is not butter".
She said that it must be, as it's Western Star.
I said the packet doesn't say it's butter, doesn't say it's margarine, but just calls it "Spreadable".
She said "what the hell is a Speadable"?
I said that I didn't know, but whatever it is, it has less fat than other vegetable oils, (referring to the writing on the side of the container).
She said, "I was wondering why my apple crumble was all stuffed up the other day, I didn't use butter, I used this stuff!"

Renato
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post #90 of 93
3/31/10 at 6:18pm
My partner did her psychology thesis on the effects of high-fat diets on mice. IIRC one of the main findings was that olive oil, although relatively fatty, had 'good fats' and when consumed in moderation is very good for you. So now we generally use olive oil or macadamia oil spread for sandwiches, and butter only for cooking.
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post #91 of 93
3/31/10 at 6:47pm
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Parkay!!!!!!!!!
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post #92 of 93
3/31/10 at 7:15pm
Most butters > most margarines

I'm southeast asian, back in the day, my mom used to use a lot of Ghee. Look it up, straight up cow butter, its super thick.
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post #93 of 93
3/31/10 at 8:01pm
screw the health experts and the consensus...

Butter!
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