Breadwipe V Butter

[baldrick]

That's what microwaves are for - whack the butter dish in there, ding for 5 seconds, jobs a good un

I don't have a microwave

buy some normal butter in foil wrapping and put it in a butter dish and leave it somewhere in the house that isn't too warm. Then it'll be plenty soft enough for bread

the kitchen isn't warm enough, even in summer.

so i'll stick with marg on sarnies, ok?

 

[bikergrrl]

Alright, leave it somewhere warmer in the house then! My mum leaves her butter-dish on the mantle-piece in the winter when the kitchen is too cold to keep the butter soft.

 

[gentlegreen]

My granny used to buy Stork margarine - does it still exist?

I can remember, a little over 20 years ago when I was vegan, eating in a "vegetarian" cafe in Weston Super Mare - I asked what kind of margerine they used in the cakes and was told rather patronisingly - "cooking margerine" ...

 

[twistedAM]

Right, went to Budgens and got their best-looking butter: Yeo Valley Organic. First tiime I'd bought any in years and thought £1.21was pretty reasonable considering it was organic and in Budgens.
Will roadtest it later on some Jersey Royals!

 

[northernhord]

Right, went to Budgens and got their best-looking butter: Yeo Valley Organic. First tiime I'd bought any in years and thought £1.21was pretty reasonable considering it was organic and in Budgens.
Will roadtest it later on some Jersey Royals!

That's gonna be you hooked then

 

[pogofish]

I believe margerine was originally invented during the war by bubbling hydrogen through whale fat.

You forgot the Zinc that was integral to the process as well.

Buttter, everytime.