On Mon, 23 Oct 2023 19:18:53 -0400, Ed P wrote:

> My conclusion: Use what you have and is easiest to spread. You won't
> see or taste the difference.

Beef fat for grilled cheese works best! Pure fat, no liquid like
mayo or butter. Adds great flavor, too.

-sw

On 2023-10-23, Bruce <Bruce@invalid.invalid> wrote:

> People still use margarine?

Me? Almost exclusively. My wife enjoys butter. I grew up with butter.
She grew up with margarine. Then we flipped sides.

On 25 Oct 2023 20:38:48 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:

>On 2023-10-23, Bruce <Bruce@invalid.invalid> wrote:
>
>> People still use margarine?
>
>
>Me? Almost exclusively. My wife enjoys butter. I grew up with butter.
>She grew up with margarine. Then we flipped sides.

Does margarine taste better to you than butter or do you use margarine
for health reasons?

Ed P wrote:

> A few times here the question has come up, what works best on the
> bread, butter or mayo.
>
> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
> maker griddle so it closes and does both sides at the same time. The
> bread is a seeded wheat bread from a local bakery.
>
> Made the sandwich with a good cheddar cheese. Then on the top piece
> of bread I buttered it. One the griddle was hot, I put the sandwich
> on it, flipped over so butter down. Then I smeared a thin coat of
> mayo on the top. Closed the lid down, let it cook.
>
> When I opened the top, I took the sandwich off and noted the nicely
> toasted bread. Flipped it over, noted that the other side was
> identical.
>
> My conclusion: Use what you have and is easiest to spread. You
> won't see or taste the difference.

Au contraire! Big taste difference. The mayo version 'looked just as
pretty' but tasted terrible. I threw it out, that's how disappointing
it was.

On 2023-10-25, Leonard Blaisdell wrote:

> On 2023-10-23, Bruce <Bruce@invalid.invalid> wrote:

>> People still use margarine?

> Me? Almost exclusively. My wife enjoys butter.
> I grew up with butter. She grew up with margarine.

> Then we flipped sides.

Yikes. I've heard of that happening with Coke vs. Pepsi.

Bruce wrote:

> On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
> <adavid.smith@sympatico.ca> wrote:
>
> > On 2023-10-23 7:18 p.m., Ed P wrote:
> >> A few times here the question has come up, what works best on the
> bread, >> butter or mayo.
> >>
> >> Made a grilled cheese tonight and I use an old Sunbeam combo
> waffle >> maker griddle so it closes and does both sides at the same
> time.  The >> bread is a seeded wheat bread from a local bakery.
> >>
> >> Made the sandwich with a good cheddar cheese.  Then on the top
> piece of >> bread I buttered it. One the griddle was hot, I put the
> sandwich on it, >> flipped over so butter down.  Then I smeared a
> thin coat of mayo on the >> top.  Closed the lid down, let it cook.
> >>
> >> When I opened the top, I took the sandwich off and noted the
> nicely >> toasted bread.  Flipped it over, noted that the other side
> was identical. >>
> >> My conclusion:  Use what you have and is easiest to spread.  You
> won't >> see or taste the difference.
> >
> > I prefer a bit of olive oil or margarine.
> >
> People still use margarine?

Sure! Some of them are very low cholestrol friendly. The taste works
well enough for grilled cheese.

Bruce wrote:

> On Mon, 23 Oct 2023 16:44:45 -0700 (PDT), "itsjoannotjoann@webtv.net"
> <itsjoannotjoann@webtv.net> wrote:
>
> > On Monday, October 23, 2023 at 6:23:56 PM UTC-5, Dave Smith wrote:
> >>
> >> I prefer a bit of olive oil or margarine.
> > >
> > https://i.postimg.cc/L5gHmFHd/Belt.jpg
> >
> > If you're going to use margarine, you might as well use mayo.
>
> Butter and mayo are both far superior to margarine. I thought the use
> of margarine ended in 1982.

I don't know why you thought that. At work I had 'I can't believe it's
not butter' tubs for use when I needed butter.

cshenk wrote:
> Bruce wrote:
>
>> On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
>> <adavid.smith@sympatico.ca> wrote:
>>
>>> On 2023-10-23 7:18 p.m., Ed P wrote:
>>>> A few times here the question has come up, what works best on the
>> bread, >> butter or mayo.
>>>>
>>>> Made a grilled cheese tonight and I use an old Sunbeam combo
>> waffle >> maker griddle so it closes and does both sides at the same
>> time.  The >> bread is a seeded wheat bread from a local bakery.
>>>>
>>>> Made the sandwich with a good cheddar cheese.  Then on the top
>> piece of >> bread I buttered it. One the griddle was hot, I put the
>> sandwich on it, >> flipped over so butter down.  Then I smeared a
>> thin coat of mayo on the >> top.  Closed the lid down, let it cook.
>>>>
>>>> When I opened the top, I took the sandwich off and noted the
>> nicely >> toasted bread.  Flipped it over, noted that the other side
>> was identical. >>
>>>> My conclusion:  Use what you have and is easiest to spread.  You
>> won't >> see or taste the difference.
>>>
>>> I prefer a bit of olive oil or margarine.
>>>
>> People still use margarine?
>
> Sure! Some of them are very low cholestrol friendly. The taste works
> well enough for grilled cheese.
>

I thought your cholesterol was just fine. Maybe it was a forger
who was bitching about the morons at the clinic that want you
to take statins?

Damn, I'm confused.

Michael Trew wrote:

> On 10/24/2023 11:59 AM, Cindy Hamilton wrote:
> >On 2023-10-24, Michael Trew<michael.trew@att.net> wrote:
> > > On 10/23/2023 8:09 PM, Hank Rogers wrote:
> > > >
> > > > Or a gob of lard.
> > >
> > > Lard is far superior to Oleo, but most store bought lard is
> > > hydrogenated... It's hard to say how different it is from
> > > Crisco, now.
> >
> > Ironic that I have a good source of non-hydrogenated lard, but no
> > reason to buy it.
>
> I would just for pastries, and some recipes, but I don't have a
> source. I suppose I could ask the butcher for beef fat and render
> my own.

Umm, Lard is made from pig fat. Sorry!

On Wed, 25 Oct 2023 22:03:52 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>Bruce wrote:
>
>> On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
>> <adavid.smith@sympatico.ca> wrote:
>>
>> > On 2023-10-23 7:18 p.m., Ed P wrote:
>> >> A few times here the question has come up, what works best on the
>> bread, >> butter or mayo.
>> >>
>> >> Made a grilled cheese tonight and I use an old Sunbeam combo
>> waffle >> maker griddle so it closes and does both sides at the same
>> time.  The >> bread is a seeded wheat bread from a local bakery.
>> >>
>> >> Made the sandwich with a good cheddar cheese.  Then on the top
>> piece of >> bread I buttered it. One the griddle was hot, I put the
>> sandwich on it, >> flipped over so butter down.  Then I smeared a
>> thin coat of mayo on the >> top.  Closed the lid down, let it cook.
>> >>
>> >> When I opened the top, I took the sandwich off and noted the
>> nicely >> toasted bread.  Flipped it over, noted that the other side
>> was identical. >>
>> >> My conclusion:  Use what you have and is easiest to spread.  You
>> won't >> see or taste the difference.
>> >
>> > I prefer a bit of olive oil or margarine.
>> >
>> People still use margarine?
>
>Sure! Some of them are very low cholestrol friendly. The taste works
>well enough for grilled cheese.

Yes, health reasons I understand.

On Wed, 25 Oct 2023 22:15:48 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>Bruce wrote:
>
>> On Mon, 23 Oct 2023 16:44:45 -0700 (PDT), "itsjoannotjoann@webtv.net"
>> <itsjoannotjoann@webtv.net> wrote:
>>
>> > On Monday, October 23, 2023 at 6:23:56 PM UTC-5, Dave Smith wrote:
>> >>
>> >> I prefer a bit of olive oil or margarine.
>> > >
>> > https://i.postimg.cc/L5gHmFHd/Belt.jpg
>> >
>> > If you're going to use margarine, you might as well use mayo.
>>
>> Butter and mayo are both far superior to margarine. I thought the use
>> of margarine ended in 1982.
>
>I don't know why you thought that. At work I had 'I can't believe it's
>not butter' tubs for use when I needed butter.

Yes, for health reasons. I can understand that. Not for flavour
reasons.

On 2023-10-25, Bruce <Bruce@invalid.invalid> wrote:

> Does margarine taste better to you than butter or do you use margarine
> for health reasons?

I originally bought it because it was easy to spread cold and I hate the
feel of butter on my hands while unwrapping it. Go figure.
Too long to type but I now buy ICBINB exclusively. Oh, and my wife told
me that I can go back to buying cheap butter after trying the expensive
stuff.
I still eat butter, just not much. When I rarely bake, I use butter.

cshenk wrote:
> Michael Trew wrote:
>
>> On 10/24/2023 11:59 AM, Cindy Hamilton wrote:
>>> On 2023-10-24, Michael Trew<michael.trew@att.net> wrote:
>>>> On 10/23/2023 8:09 PM, Hank Rogers wrote:
>>>>>
>>>>> Or a gob of lard.
>>>>
>>>> Lard is far superior to Oleo, but most store bought lard is
>>>> hydrogenated... It's hard to say how different it is from
>>>> Crisco, now.
>>>
>>> Ironic that I have a good source of non-hydrogenated lard, but no
>>> reason to buy it.
>>
>> I would just for pastries, and some recipes, but I don't have a
>> source. I suppose I could ask the butcher for beef fat and render
>> my own.
>
> Umm, Lard is made from pig fat. Sorry!
>

Yes. And you need a large cast iron wash pot over a slow fire
to make it in the original method.

On 10/25/2023 6:15 PM, cshenk wrote:
> Bruce wrote:
>>
>> Butter and mayo are both far superior to margarine. I thought the use
>> of margarine ended in 1982.
>
> I don't know why you thought that. At work I had 'I can't believe it's
> not butter' tubs for use when I needed butter.

Bruce makes assumptions all the time about what people in the US eat.
Personally, I've not eaten margarine in years but there certainly hasn't
been a ban on it.

Jill

On 10/25/2023 6:03 PM, cshenk wrote:
> Bruce wrote:
>
>> People still use margarine?
>
> Sure! Some of them are very low cholestrol friendly. The taste works
> well enough for grilled cheese.

My mother was told by her doctors to use 'Benecol' because of her high
cholesterol, which, oddly enough was well controlled by medication.
It's an alleged buttery plant-based spread. (Plant-based should make
Bruce happy!) It certainly isn't butter, just a new-age version of
margarine.

Then you have 'Smart Balance':

"Our buttery spreads contain our unique natural blend of
polyunsaturated, monounsaturated, and saturated fats designed to help
improve the ratio of “good” HDL cholesterol to “bad” LDL cholesterol."

It's all margarine in the form of marketing BS.

Jill

jmcquown wrote:
> On 10/25/2023 6:15 PM, cshenk wrote:
>> Bruce wrote:
>>>
>>> Butter and mayo are both far superior to margarine. I
>>> thought the use
>>> of margarine ended in 1982.
>>
>> I don't know why you thought that.  At work I had 'I can't
>> believe it's
>> not butter' tubs for use when I needed butter.
>
> Bruce makes assumptions all the time about what people in the
> US eat. Personally, I've not eaten margarine in years but there
> certainly hasn't been a ban on it.
>
> Jill

All thanks to your majesty's wonderful tolerance for the
peculiarities of your fucked up subjects.

Thank you, your highness.

jmcquown wrote:
> On 10/25/2023 6:03 PM, cshenk wrote:
>> Bruce wrote:
>>
>>> People still use margarine?
>>
>> Sure!  Some of them are very low cholestrol friendly.  The
>> taste works
>> well enough for grilled cheese.
>
>
> My mother was told by her doctors to use 'Benecol' because of
> her high cholesterol, which, oddly enough was well controlled
> by medication. It's an alleged buttery plant-based spread.
> (Plant-based should make Bruce happy!)  It certainly isn't
> butter, just a new-age version of margarine.
>
> Then you have 'Smart Balance':
>
> "Our buttery spreads contain our unique natural blend of
> polyunsaturated, monounsaturated, and saturated fats designed
> to help improve the ratio of “good” HDL cholesterol to
> “bad” LDL cholesterol."
>
> It's all margarine in the form of marketing BS.
>
> Jill

Thanks. I'm glad your majesty provided this info because many
of your subjects are almost as ignorant as me.

Your highness keeps us all educated.

Thanks.

On Wed, 25 Oct 2023 19:23:06 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 10/25/2023 6:15 PM, cshenk wrote:
>> Bruce wrote:
>>>
>>> Butter and mayo are both far superior to margarine. I thought the use
>>> of margarine ended in 1982.
>>
>> I don't know why you thought that. At work I had 'I can't believe it's
>> not butter' tubs for use when I needed butter.
>
>Bruce makes assumptions all the time about what people in the US eat.
>Personally, I've not eaten margarine in years but there certainly hasn't
>been a ban on it.

This had nothing to do with just the US specifically.

On Wed, 25 Oct 2023 19:33:44 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 10/25/2023 6:03 PM, cshenk wrote:
>> Bruce wrote:
>>
>>> People still use margarine?
>>
>> Sure! Some of them are very low cholestrol friendly. The taste works
>> well enough for grilled cheese.
>
>
>My mother was told by her doctors to use 'Benecol' because of her high
>cholesterol, which, oddly enough was well controlled by medication.
>It's an alleged buttery plant-based spread. (Plant-based should make
>Bruce happy!)

Vegan joy!

On 10/25/2023 6:03 PM, cshenk wrote:
> Bruce wrote:
>
>> On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
>> <adavid.smith@sympatico.ca> wrote:
>>
>>> On 2023-10-23 7:18 p.m., Ed P wrote:
>>>> A few times here the question has come up, what works best on the
>> bread, >> butter or mayo.
>>>>
>>>> Made a grilled cheese tonight and I use an old Sunbeam combo
>> waffle >> maker griddle so it closes and does both sides at the same
>> time.  The >> bread is a seeded wheat bread from a local bakery.
>>>>
>>>> Made the sandwich with a good cheddar cheese.  Then on the top
>> piece of >> bread I buttered it. One the griddle was hot, I put the
>> sandwich on it, >> flipped over so butter down.  Then I smeared a
>> thin coat of mayo on the >> top.  Closed the lid down, let it cook.
>>>>
>>>> When I opened the top, I took the sandwich off and noted the
>> nicely >> toasted bread.  Flipped it over, noted that the other side
>> was identical. >>
>>>> My conclusion:  Use what you have and is easiest to spread.  You
>> won't >> see or taste the difference.
>>>
>>> I prefer a bit of olive oil or margarine.
>>>
>> People still use margarine?
>
> Sure! Some of them are very low cholestrol friendly. The taste works
> well enough for grilled cheese.

You'd use solidified water and oil , yet you say mayo was horrible?

What are the ingredients in hard margarine?
Ingredients. Vegetable oils, water, salt, emulsifiers (471, soybean
lecithin), antioxidant (307b), colours (100,160b).

What are the ingredients in soft margarine?
Gold-N-Sweet® Soft Margarine - Ventura Foods
Soybean oil, palm oil, water, salt, contains less than 2% of whey, soy
lecithin, vegetable mono & diglycerides, sodium benzoate (a
preservative), natural & artificial flavor, beta carotene (color),
vitamin a palmitate added.

On 2023-10-25, jmcquown <j_mcquown@comcast.net> wrote:
> On 10/25/2023 6:03 PM, cshenk wrote:
>> Bruce wrote:
>>
>>> People still use margarine?
>>
>> Sure! Some of them are very low cholestrol friendly. The taste works
>> well enough for grilled cheese.
>
>
> My mother was told by her doctors to use 'Benecol' because of her high
> cholesterol, which, oddly enough was well controlled by medication.
> It's an alleged buttery plant-based spread. (Plant-based should make
> Bruce happy!) It certainly isn't butter, just a new-age version of
> margarine.
>
> Then you have 'Smart Balance':
>
> "Our buttery spreads contain our unique natural blend of
> polyunsaturated, monounsaturated, and saturated fats designed to help
> improve the ratio of “good” HDL cholesterol to “bad” LDL cholesterol."
>
> It's all margarine in the form of marketing BS.
>
> Jill

I'd rather eat a little bit of real butter and use olive oil for
most things. Margarine just tastes weird.

--
Cindy Hamilton

Bruce wrote:
....
> Yes, for health reasons. I can understand that. Not for flavour
> reasons.

and in recent years they've found that it's only
a few people who really need that sort of change
as others have different genetics and it makes no
difference or can even be harmful.

many of the food studies done in the past were
not very good and for about 50 years they weren't
redone properly to find out what is really going
on.

songbird

Cindy Hamilton wrote:
....
> I'd rather eat a little bit of real butter and use olive oil for
> most things. Margarine just tastes weird.

yes, those two things are most of what we cook with
in various proportions.

when baking massive amounts of cookies Mom does use
margarine, but the best margarine she gets is the bulk
1lb blocks at Gordons because they don't put water in
it like many of the stick ones do - some of those when
i've tested them had almost 1/3 water.

as for Leo's preference to not have greasy hands
from unwrapping butter. i use a butter knife to
lift the paper and then it comes off as i use the
knife to turn it and then for the container we use
i have to cut a few slabs of butter to put them
down the side (from a 1lb chunk) so it all fits
with the cover that goes on. when done right i do
not touch the butter at all aside from grabbing
the wrapper as i put it in the trash.

songbird

On 2023-10-26, songbird <songbird@anthive.com> wrote:
> Cindy Hamilton wrote:
> ...
>> I'd rather eat a little bit of real butter and use olive oil for
>> most things. Margarine just tastes weird.
>
> yes, those two things are most of what we cook with
> in various proportions.
>
> when baking massive amounts of cookies Mom does use
> margarine, but the best margarine she gets is the bulk
> 1lb blocks at Gordons because they don't put water in
> it like many of the stick ones do - some of those when
> i've tested them had almost 1/3 water.
>
> as for Leo's preference to not have greasy hands
> from unwrapping butter. i use a butter knife to
> lift the paper and then it comes off as i use the
> knife to turn it and then for the container we use
> i have to cut a few slabs of butter to put them
> down the side (from a 1lb chunk) so it all fits
> with the cover that goes on. when done right i do
> not touch the butter at all aside from grabbing
> the wrapper as i put it in the trash.

I'm just not prissy. Handwashing. It really, really works.

--
Cindy Hamilton

On Thursday, October 26, 2023 at 10:34:58 AM UTC-4, Cindy Hamilton wrote:
> On 2023-10-26, songbird <song...@anthive.com> wrote:
> > Cindy Hamilton wrote:
> > ...
> >> I'd rather eat a little bit of real butter and use olive oil for
> >> most things. Margarine just tastes weird.
> >
> > yes, those two things are most of what we cook with
> > in various proportions.
> >
> > when baking massive amounts of cookies Mom does use
> > margarine, but the best margarine she gets is the bulk
> > 1lb blocks at Gordons because they don't put water in
> > it like many of the stick ones do - some of those when
> > i've tested them had almost 1/3 water.
> >
> > as for Leo's preference to not have greasy hands
> > from unwrapping butter. i use a butter knife to
> > lift the paper and then it comes off as i use the
> > knife to turn it and then for the container we use
> > i have to cut a few slabs of butter to put them
> > down the side (from a 1lb chunk) so it all fits
> > with the cover that goes on. when done right i do
> > not touch the butter at all aside from grabbing
> > the wrapper as i put it in the trash.
> I'm just not prissy.

A prissy household is always better than a run-of-the-mill one though, right?