Margarine vs butter

[Dr.Destructo]

Lard used to make the best pie crusts.

I miss lard.

Lizzo has as much lard as you could ever use in one lifetime.

 

[Oddball]

I probably have too, but I'm not going to muscle my way to get in front of the little old lady or the mother with little kids who probably has less expendable income than I do. Albertsons is putting stuff out all day long though so I often luck out.

There have not been any kinds of frenzies like that any time I hit the discounted section.

But YMMV.

 

[Dr.Destructo]

My doctor told me decades ago to stop eating butter. So I did.

One day I wanted a fried egg, and so I put a little spoonful of margarine in the frying pan......which was hot by the way.
I put the margarine back in the fridge and got out the eggs.
I took out an egg and went over to the stove.........where I fully expected the margarine to be melted and hot by then..........

And all I saw, was a spooful of margarine just sitting there. Not melting, not smoking, not sliding to the side of the pan.........nothing.

I put the egg back. Took the pan off the stove. Took a paper towel and wiped that stuff out of my pan, and put it in the sink.
Opened the fridge and grabbed that crap margarine and threw it in the garbage.

I started using Pam after that, for cooking, and just didn't eat butter.

After a few years I got tired of not having anything buttery. So I tried I Can't Believe Its Not Butter.
Of course I tested it, and it melted just like butter. Been using it ever since.

 

[Dr.Destructo]

 

[JGalt]

We get it at Walmart off the shelf...

View attachment 970778

It wasn't just the lard, it was the way those old country folks cooked and seasoned everything just right. I'm a pretty decent cook and have tried to replicate fried okra the way they used to make it It just never seems to come out the same.

 

[JGalt]

Lizzo has as much lard as you could ever use in one lifetime.

I'd need a pretty damned big cast iron cauldron to render that sow down to lard. 100 gallon size at least.

 

[Dr.Destructo]

It wasn't just the lard, it was the way those old country folks cooked and seasoned everything just right. I'm a pretty decent cook and have tried to replicate fried okra the way they used to make it It just never seems to come out the same.

The secret is bacon grease. Put a giant tablespoon in your lard/Crisco before you fry. Make sure you are using CAST IRON cookware. And your okra batter needs to be the consistency of wallpaper paste, and have flour AND some cornmeal in it, as well as salt and pepper, and maybe a splash of onion powder and a spoon of sugar.

 

[Dr.Destructo]

I'd need a pretty damned big cast iron cauldron to render that sow down to lard. 100 gallon size at least.

I has a feeling you gonna have to take her to visit the local steel mill.

 

[Missourian]

It wasn't just the lard, it was the way those old country folks cooked and seasoned everything just right. I'm a pretty decent cook and have tried to replicate fried okra the way they used to make it It just never seems to come out the same.

Yeah. Real lard has a pork taste.

The stuff from the store doesn't taste like anything. Totally neutral.

My Grandad lived through the depression, and he'd get a hankerin' for a lard sandwich from time to time. He'd get lard from the Amish. Totally different from what you get at the store.

You have Amish and Mennonites up there... Check with them.

Otherwise...

Dr. D has the right idea. Probably work as a substitute.

Or...

You could get some fatback.

Rendered Lard

Get Rendered Lard Recipe from Food Network

www.foodnetwork.com

 

[Deplorable Yankee]

When I was a young man, margarine was all the rave, and butter was more of a specialty or niche product.

But then, the big "transfat" scare came down, and a lot of people made the switch to butter.

A lot of people think margarine is bad for people. They still like stuff, but don't want to use it.

My idea is a new product, a product made with butter, but tasting just like Margarine for those hankering for the taste of the traditional product.

Do you think that a product called "I Can't Believe its Butter" could sell.

Butter vs. Margarine - Harvard Health

There never was any good evidence that using margarine instead of butter cut the chances of having a heart attack or developing heart disease. Margarine may have less saturated fat than butter, but...

www.health.harvard.edu

Margarine is poisonous

Wanna lose weight
Eat nothing but meat and butter
Have a tbone for breakfast ...go right ahead ...no taters on the side
You can have the eggs ....no toast either

No bread ,no sugar ,no rice ,no macaroni

After day three you'll feel like complete shit....it's fine you're just going through sugar withdrawal....it'll pass in a couple days

 

[OhPleaseJustQuit]

Yeah. Real lard has a pork taste.

The stuff from the store doesn't taste like anything. Totally neutral.

My Grandad lived through the depression, and he'd get a hankerin' for a lard sandwich from time to time. He'd get lard from the Amish. Totally different from what you get at the store.

You have Amish and Mennonites up there... Check with them.

Otherwise...

Dr. D has the right idea. Probably work as a substitute.

Or...

You could get some fatback.

Rendered Lard

Get Rendered Lard Recipe from Food Network

www.foodnetwork.com

.

What a great post! We're close to a Hutterite colony and they will very likely have some. I'm going up there this Saturday.

.

 

[Foxfyre]

While margarine is terrible for you, it's essential in crumb pie crusts...They crumble into nothing using butter.

I make graham cracker crusts all the time with butter. 7 minutes in 375 degree oven or if no bake, chill in fridge for about an hour before filling. And butter makes a wonderful flaky standard pie crust (using flour.)

1-1./2 cups finely ground graham cracker crumbs. (I just throw the crackers in the food processor.)
1/2 cup white sugar
6 T unsalted melted butter
(Sometimes I add a dash of cinnamon or nutmeg)

Mix it all together well and press into a 9" pie pan or plate.

 

[Foxfyre]

Margarine is poisonous

Wanna lose weight
Eat nothing but meat and butter
Have a tbone for breakfast ...go right ahead ...no taters on the side
You can have the eggs ....no toast either

No bread ,no sugar ,no rice ,no macaroni

After day three you'll feel like complete shit....it's fine you're just going through sugar withdrawal....it'll pass in a couple days

The caveat is that weight lost this way too often comes right back with a vengeance as soon as you go back on carbs. And we need those carb nutrients in the form of veggies--dark green leafy and all the other colors--to stay healthy. (Even if we stir fry them in butter ) We do NOT need refined sugar to stay healthy and should keep it to a minimum. But a little raw honey or monk fruit powder or stevia does make life more pleasant for us with a sweet tooth.

It is a good way to break a sugar addiction though and you're right, the weight does come off quickly.

 

[Harpy Eagle]

Lard used to make the best pie crusts.

I miss lard.

It still does. It can be found in most stores

 

[martybegan]

When I was a young man, margarine was all the rave, and butter was more of a specialty or niche product.

But then, the big "transfat" scare came down, and a lot of people made the switch to butter.

A lot of people think margarine is bad for people. They still like stuff, but don't want to use it.

My idea is a new product, a product made with butter, but tasting just like Margarine for those hankering for the taste of the traditional product.

Do you think that a product called "I Can't Believe its Butter" could sell.

Butter vs. Margarine - Harvard Health

There never was any good evidence that using margarine instead of butter cut the chances of having a heart attack or developing heart disease. Margarine may have less saturated fat than butter, but...

www.health.harvard.edu

If you are not going to use butter, then use olive oil.

 

[TNHarley]

Lard used to make the best pie crusts.

I miss lard.

Go to walmart. They have it.

 

[TNHarley]

I use unsalted butter only.

 

[Foxfyre]

Lard used to make the best pie crusts.

I miss lard.

You can probably still find it in your local super market--look in the area where you find the canola oil, corn oil and such. Albertsons and Smiths/Krogers both carry it here. I use it to make biscuits as nothing else makes my biscuits quite as light and flaky.

 

[Harpy Eagle]

My doctor told me decades ago to stop eating butter. So I did.

One day I wanted a fried egg, and so I put a little spoonful of margarine in the frying pan......which was hot by the way.
I put the margarine back in the fridge and got out the eggs.
I took out an egg and went over to the stove.........where I fully expected the margarine to be melted and hot by then..........

And all I saw, was a spooful of margarine just sitting there. Not melting, not smoking, not sliding to the side of the pan.........nothing.

I put the egg back. Took the pan off the stove. Took a paper towel and wiped that stuff out of my pan, and put it in the sink.
Opened the fridge and grabbed that crap margarine and threw it in the garbage.

I started using Pam after that, for cooking, and just didn't eat butter.

After a few years I got tired of not having anything buttery. So I tried I Can't Believe Its Not Butter.
Of course I tested it, and it melted just like butter. Been using it ever since.

If my Doc told me to quit eating butter I would find a new doctor

 

[Harpy Eagle]

I use unsalted butter only.

I use salted only, even when cooking with recipes that call for unsalted.