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butter or marg?

what's your spread of choice?

  • Total voters
    77
Butter - preferably a spreadable butter made with organic butter and sunflower oil. No nasty fake fats and spreads straight from the fridge, so you don't end up with holes in the bread and huge lumps of butter.

Yummy :D
 
Definitely butter. Don't mind other spreads like olive oil or the sunflower spreads or even the non-dairy stuff, so long as it's not 15p value shite or ultra low fat spread like Gold - bleurgh! But butter is king! :)
 
It's a source of moral dilemma in Moose Mansions, so we usually have unsalted Lurpak ((((Danish calves)))) and soya spread ((((monkeys in deforested soya growing regions)))) in the fridge, and obviously no low fat stuff cos it's full of gelatine (((((ickle hooves and horns))))) :( :mad:
 
moose said:
It's a source of moral dilemma in Moose Mansions, so we usually have unsalted Lurpak ((((Danish calves)))) and soya spread ((((monkeys in deforested soya growing regions)))) in the fridge, and obviously no low fat stuff cos it's full of gelatine (((((ickle hooves and horns))))) :( :mad:
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Get the "Pure" brand spread. I think they're quite nice about where they get their soya from. And they do a sunflower version of the same for a few pence more, so get that instead :D
 
sojourner said:
Listen you southern fuckin jesse, there IS such a thing as too much marmite :mad: It's a medical FACT that too much creates a burning sensation in the mouth leading to oral degradation - gum disease, tooth loss, and ultimately bone destruction :mad:

Reports post on grounds that EE is handing out well dangerous advice
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:D :D

"bone destruction"?? :eek:
 
butter's better i know - but what a bleedin a nightmare spreading it straight from the fridge!

all hard & annoying.

so you decide to leave it out on the side.

and it goes runny and shit.

:mad:


perhaps i need a posh pantry....



stonkin thread btw Rollem. :cool:
 
foo said:
butter's better i know - but what a bleedin a nightmare spreading it straight from the fridge!

all hard & annoying.

so you decide to leave it out on the side.

and it goes runny and shit.

:mad:
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Nah, foo, you need a proper butter dish see, with a lid and everything, so it gets to room temperature without melting all over the show. And the cats can't lick it either.
 
ah.

i've got one of those in the cupboard, left over from one of my mum's attempts at clearing her clutter.

hmm, butter - with a proper dish for keeping it in.

i don't always make those kind of obvious connections i'm afraid.

thanks soujourner. :o :)
 
butter. unsalted.

and can someone please explain to me why the same brand of butter salt free is 20 p more per 250g than the salted variety? it's lacking salt, so should be cheaper. and it's better for you anyway, so why isn't it cheaper. :mad:
 
catrina said:
butter. unsalted.

and can someone please explain to me why the same brand of butter salt free is 20 p more per 250g than the salted variety? it's lacking salt, so should be cheaper. and it's better for you anyway, so why isn't it cheaper. :mad:
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Probably because salted butter can actually be fairly crap butter, because the salt is a flavour enhancer, whereas the unsalted butter needs to actually taste of something. Not only that, but without the preservative effect of salt (amazing stuff, salt! :) ), it doesn't keep so long, so they can't warehouse the stuff for decades...
 
Proper butter, from actual cows - preferably well treated ones. My mum knows a few farmers and some french people who live near farms, so I normally have a decent supply of organic butter. Marge is Devil's pus, end of (marmite being Devil's anal drippings). I can understand using ethically farmed soya substitutes mind you, bit hippy for me, but if I couldn't get ethically farmed cow juice it'd probably be my spread of choice. Mind you i am partial to a good extra virgin olive oil, but then i'm lucky enough to also know an Italian farmer who's one awards for his produce (lovely stuff, hint of pepper, beautifully cloudy). My advice is to meet loads of farmers and get the real thing, it's soooo much better than supermarket shite. :p

Might give rapeseed oil a try actually - it's locallly farmed (plenty of rapeseed in the southeast) and healthier than olive oil (less bad fats, more omega 3)... More of a nutty flavour so more suitable for eastern dishes/as a sunflower oil substitute than mediterranean food.
 
Treebeak said:
Best butter is the french stuff that has massive salt cystals in it...mmm, salty goodness! My mum goes to france and brings back loads of it to bung in her freezer and last the year. So very bourgeois....
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You can get that in Waitrose.

I'm a butter lady, myself. Usually have President Unsalted for cooking, and the stuff with the sea salt crystals in it for spreading on toast. Don't actually eat that much butter, though.
 
Butter - Lurpak unsalted. Tis a popular choice round these parts :D

The boyf buys marg, i'm not sure why. i keep trying to convert him to butter though.
 
pembrokestephen said:
Probably because salted butter can actually be fairly crap butter, because the salt is a flavour enhancer, whereas the unsalted butter needs to actually taste of something. Not only that, but without the preservative effect of salt (amazing stuff, salt! :) ), it doesn't keep so long, so they can't warehouse the stuff for decades...
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yes, but 20 p for the same brand!! (country life unsalted. morrison's doesn't even have an own brand unsalted. :mad:)
 
subversplat said:
I suppose you could call it "marg" but my favourite's so much more than that. It's a dairy free, "trans fat" free, soya based spread :cool:
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That sounds absolutely fucking vile. Worse than feckin Stork SB :o
 
Lurpak for me!

I hate anything else, but I have been told by the doctor that my cholesterol levels are up a bit so I should use low fat spreads.
 
Strumpet said:
Butter, goats. Yummm.
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radio atomica has problems with dairy products, so we haven't been getting any butter in recently, until we discovered this stuff... it's delicious. :)

butter>marg
 
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