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I mean, as in you refuse to let any sorts of spread into your life?
If so, you share something in common with fidel.
butter and shampoo. but that's it.
if that's what you mean.
yes then. only butter.
You can only buy it in blocks made by Stork for use in cooking.
I'm just amazed that anyone would want the hassles and overpowering tastes of butter for doing toast and marmalade in the mornings, or sandwiches. Olive or sunflower spread is where it's at.
Butter with proper nice bread; for cooking etc.
Spread if it's just an underlay for a sandwich/toast topping.
or my jam. It's a really distinctive flavour.
If I have butter I tend to want it just as it is on bread without other flavours.
Exception: Scones, where you have to have the clotted cream, butter and jam on or else you're not really doing it right.
or, not enough filling
because it would be a pool of oil if you left it out in our flat over night. Or more rancid than Nu Metal fan.
what is the point having a spread for just having a spread.....I have it for the taste....yes its more fatty......but why have moderate fat plus no taste?
or the marmalade on your bread, or the cheese on your cracker.
ps marmalade on buttered toast is fantastic....washed down hot tea.
(what sort of extreme butter is it that you are using)
There isn't a situation in which you shouldn't have spread in a sandwich. Dry bread with cheese? Or peanut butter? This isn't right.
as opposed to dull inert monosaturate spread? does not make sense.
It's only there to stick your bread together and keep it moist as part of the sandwich. Or it's there to go into the toast before you apply the jam to keep the bread more moist.
Oh wait, is this another of your troll posts? ;-)
i will absolutely not have toast which has some kind of shitty spread on it. has to be butter every time ever if i'm putting something else on it too
Maybe if it was lightly salted but unsalted is just odd on toast and salted is like if you put salt on your food. I don't really get people who put salt on their food. Maybe they destroyed their tastebuds smoking and eating extra-hot curries.
To be fair, I rarely eat sandwiches any more, and don't really use much butter for cooking and I love butter SO MUCH that whenever I have any toast / bread I use about ten times the amount I should just because I've not had any more a while.
Butter is glorious.
but none of us do that because we're all adults eh.
Butter and Nutella together is GHASTLY
we are seeing it as FOOD, glorious food, lovely (but unhealthy in excess) affordable taste luxory.
Buttered toast.....the easiest way to perceive the divine
(OK I may have gon a little hyperbolic there)
'inert' is the best description of margarine I've ever heard
on toast, with jam / peany bee / marmalade / beans / ANYTHING
i cannot think of a SINGLE time where i would rather have some shitty olive spread bullshit than salted butter
as in whatever crappy "utterly butterly" or "butter believe it" pun one is cheapest. Proper butter (unsalted) is in the fridge for cooking.
WELL. The "spreadable" stuff.
I *would* buy really butter but I tend to keep it at room temperature and we can't eat it quick enough before it starts to go a bit weird.
Cut butter in half.
Keep one half in wrapping in fridge; the other in a butter dish, or similar, at room temperature. When first half is used, get the other half out the fridge. Repeat until your arteries are full of the stuff.
during their rampant session at your gaff while you were away?
(We don't have a butter dish, normally use a bowl covered with cling film)
those olive spread things are the absolute worst. horrible.
2. Definitely better for you
Olive oil does contain some `good stuff` that other oil does not. Fine. At the end of the day you are still just spreading oil, which has been hydrogenated, over your bread. That's it. It's oil. Some of them have some of the calories chipped out but... it's pretty low.
The `healthy` spreads market is definitely one of those gigs that the marketing lads have stitched up on minimal evidence. And plus - how much spread/butter does one actually eat anyway??
The baby loves toast for one thing.
I only have toast or something I need a spread or similar on at the weekend so... block of butter last me ages.
Obviously use a shitload in cooking though. You don't get as portly as me without doing that.
Which means I have sunflower and olive oils as well as both types of butter on hand.
The other problem is that room temp butter doesn't separate as well either so you use way more than you would of an olive based spread.
spreads better than straight-out-of-the-fridge spread stuff.
What is going ON in your house?!
Butter is a superior spread. Everything else tastes weird. And as if there's any real health benefits to any of the various other spreads. At the end of the day they're all just differing types of oil pumped full of hydrogen.
I know right? we're not in the middle of WWII rationing any more, get real butter ffs
in sandwiches etc.
Cooking obviously I use butter or oils, depending, and when having plain toast, I'll have a nice thick spread of Lurpak Slightly Salted.
and has a nicer glisten.
and has to be revived by an old-timey doctor
Theo ate a sandwich containing butter!
Pitch it to Hollywood.
how every one of your posts in this thread is wrong.
Margarine is rank. Obviously.
'girl from the song she-don't-use-jelly'!
and theo having written it makes it infinitely more unsettling
Butter is obviously better than spread, but can't be arsed with hard butter that tears up your bread.
Theo knows social board DYNAMITE when he sees it.
is what my dad said to my mum after she read an article by Rosemary Connely and on the back of it went out and bought Flora or similar. It was binned, instantly. The stuff is so pointless as a substitute, when the thing it's substituting is only debatable, marginally, less good for you.
standing up for the good old days of Empire.
proper beeve now, fuck you. your behaviour towards me has been foul recently.
is the fact that so many people have swallowed the marketing tripe about certain spreads (qv. Carol Vorderman and Benecol etc.) being GOOD for you. How many times can we spell this out - no matter what you use YOU ARE ONLY SPREADING FLUFFY OIL OVER YOUR BREAD. That is it. The more supposedly healthier it is, the more chemicals are in it and the less flavour it has.
Just use less spread.
I know that. And I'm aware that sentence as a standalone point is BAD SCIENCE so, apologies. Does follow that in some products the `healthy` element is often offset with a load of additives that might seem a touch spurious on the label. If stuff's getting added into my food, it's sole reason should be to make it taste better, not blander.
BAD SCIENCE should be avoided at every turn - hence the need to retract when someone who actually knows what the fuck they're talking about (i.e. you) rocks up.
Been doing this pretty much once a day for months: in combination with a more balanced diet. Been onlower intake refined carbs and sugars, higher intake saturated fat, lower intake veg fats (except olive oil and coconut oil), more fresh fruit and veg etc
Lost 1.5 stone since October
Using Marg/veg oil isn't better for you than butter
I flit between a sunflower spread and an olive spread. Usually the olive spread is for savoury sarnies/things on toast and the sunflower is for sweet things on toast.
Never buy soya spread cause thats rank.
Just have dry sandwiches instead.
oh shit theo just got out theo'd
I actually had an argument in my head yesterday about the use of mayo on supermarket sandwiches, but I won't go into it here.
that I put butter in? Risotto and that's about it.
You can have this snippet for free.
in butter rather than oil. Those 3 lads were made for each other.
Saute greens (spinach, kale, sprouts)
All done using butter
I put butter in my icecream
Tomorrow: key ingredient for making mash
Wednesday: to sauté the kale
Thursday: not sure yet
I use it if it's an ingredient in something I'm cooking, but never apart from that.
Spreads are handy if you're in a hurry and the butter has been in the fridge. Prefer butter though, *obviously*.
Although if i'm doing a toasted sandwich which needs the outside to be spread with something I prefer a spread for some reason
if you're in a hurry
I need to get to work and get posting on here, mate. Can be pissing around waiting for butter to warm up.
She don't use cheese
She don't use jelly
Or any of these:
Not feeling so down about the internet.
it's what I was assigned to d-
i've said too much.
This household uses butter AND marge.
but then, we drink UHT, so I'm probably of no help to you here
if there's one reason we should get out of europe...
2. Inferior is incorrect - It's different, and I wouldn't say it's better, but inferior is unfair
3. You're still a shit cunt.
baby's being defensive.
So you definitely were thinking of the much worse version. It's okay dude.
point three, again.
Toast (consumed on occasion): marmite most often, which requires a base, which is usually going to be spread. Jam/marmalade/etc goes straight on to the bare toast. Spread on its own is fine. Butter on its own is a treat.
No-brand ryvita equivalent or oatcakes (which are normally had at breakfast, rather than toast): Anemic zero fat soft cheese. Or maybe hummous. Sometimes hoummous. Occasionally coleslaw. Ketchup, perhaps, sometimes. Or just standard cheese. Not butter. Not spread.
Sandwiches: No butter. No spread. /Possibly/ anemic zero fat soft cheese, depending on fillings.
Open sandwiches: No butter. No spread. Maybe a drizzle of olive oil.
Baking: whatever the recipe says.
HOW YOU LIKE ME NOW?
Are you sure about this?
but then I saw your rabid defence for using spread for sandwiches. And between toast and jam. And I had to defect.
The best part s of this thread have been the seven occasions when GeOff has been at pains to point out the relatively reasonable fact that spread is actually pretty similar to butter, but YOU'RE WORSE THAN HITLER IF YOU USE SPREAD, because CHEMICALS, and a pretence that the minor flavour differences are MAJOR, whilst ignoring factors like price, storage, and ease of use.
(Whilst I'm here replying to you and giving some OTT the top needling to GeOff, I just want to give appreciation for your Che posters/blue silk tie burn on him t'other day. T'was class.)
Anything less and you're kidding yersen.
The main ingredient of butter is butterfat. The main ingredient of olive spread is water. Go figure.
you've got bigger worries.
a huge slab of butter on your toast don't know how to live
I didn't give acknowledgement to Theo over that. It's definitely the funniest thing he's ever said.
Price - supermarket butter costs a quid. I'll wait for georgiabeth to give me the class-based going over on this but as if ~100% of DiSers make cost-based decisions on butter vs. spread
Storage - forgot how unwieldy and cumbersome butter dishes are to be fair
Ease of use - out of the fridge, butter glides on everything like... well, a hot knife through butter.
`The minor flavour differences`. Nah not having that.
Butter for us and in cooking, unless I have forgotten to put some out in the butter dish and its too hard. Clover is definitely the best spread of the lot
All this time I hadn't realised what h_y_g's trick was. Incredible.
How much butter are these people eating?!
(at the end of the clip)
cba waiting around for it to melt sufficiently that it's spreadable. marg all the way.
Threads like these wish I could be one of the daytime crew and have a pointless admin job where I could afford to debate stuff like this!
I don't have a butter dish, as I don't make my lunches and I have breakfast at work. However, butter is far nicer tasting than spread. I like some spreads, Bertolli's absolutely fine. Even those fake butter spreads are OK. But they're not as good as proper butter. TheWza claiming he can't taste the difference between butter and spread? What son? You having a bubble mate? And who could ever possibly say that the taste is "overwhelming". How how how?
Also, I'm going to take this opportunity to make a public calling out of:
I think you're a little bit too keen to believe in industry bullshit sometimes. Whether that's spreads or skincreams, sometimes I think you need to step back and assess whether certain claims made are really true.
PO & PN, I'm with you sisters. Let's stand up for butter.
The difference between butter and spread... is nothing of note in a toast-centric scenario. Unless you're one of those cholestorol-ridden slab-o-butter for breakfast jokers. Butter in cakes? Whack that creamy goodness into the bowl and get mixing, pal.
But there is a taste difference between butter and spread on toast. I mean, even without piling it on. I know we all have different perceptions of taste, but I'm surprised you don't recognise this.
Little balls of butter into sugar and have as a snack before Brownies when I was little. #westofscotlanddiet
Used to mix butter and sugar in a bowl and eat it. When we felt sick we'd give it to the dog
nothing even about how even ants wont eat it either
that's it for me
i don't use butter, but i don't use any of those substitutes instead
butter on toast: if you like that thing fine i guess, but can't you find more interesting things to put on? we have jams now, you know.
butter in cooking: for people without the skill, imagination, or independent thought to be able to make food taste good without using a big wodge of fat. actually, if you're living in the 1950s, i guess it's ok, but we have spices now, herbs, a myriad of other exciting flavours. and...you still use butter? you people. you don't deserve air
with a non-stick surface you probably CAN fry them dry. It sounds pretty humourless and lacking in the fun of life. So, pretty brusma, then? ;)
what a waste of life
unless you fry them in some lovely butter.
burning. (unlike butter and even butter)
Also with cooking you are working with flavours......it may be that one of the flavours that you wish to work with is butter.
sunflower oil (for most cooking/shallow frying)
extra virgin olive oil (for some cooking/infusing herbs/drizzling)
olive oil with truffle (as a medium for carrying the truffle flavour)
sesame oil (for chinesey cooking) (also just mushrooms with garlic and ginger)
Butter in the fridge for spreading (If its too hard then stick a knob of it on a denby plate in the microwave for 10-20 seconds on defrost) on bread or toast.........or for adding to olive oil to infuse herbs on low heat, for a small rich coating for some pasta dishes.
you should probably try harder and think again
perhaps twice a month, maybe sage or rosemary infused at a low heat in a mixture of butter and ev olive oil and then used to coat some fancy ravioli.
roast chicken - need it on and under the skin.
Risotto - really lacks something without melting a bit of butter into it. just cheese isn't quite the same
Caramelised carrots. caramlised anything - pears, onions.
and obviously all baked cake/pastry stuff can't exist without butter. vegan cakes......not the same.
a thousand other things that butter brings out the best of.
but its not really cooked there.
As for baking....Mrs Knees does all of that
its theo and brusma, the butter nazi brothers
I sometimes wonder what could have happened to them? And then I start welling up...
I bet they don't wank either
but only each other!
with no added butter or salt
or ANYTHING else on toast.
ifyou don't share this opinion, obviously you are a massive baby
how it must feel to be chucked out of one of Oliver Reed's parties for being too drunk
It was delicious.
I would expect a plastic Frenchman and professional Jean-Claude Van Damme impersonator to only use butter, to be fair.
if you were trying to make a Plastic Bertrand joke.
This close to demanding an apology for that error.
I was making two separate points. However, it's good that I managed to get a full broadside from my 'shots fired' really.
I am going to attempt to use butter in every single meal I make this week.