i've been punishing myself my whole adult life

J

joescrivens

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ever since i left home and bought my own food i have always had margerine or spread since margerine no longer exists on m toast and never real butter because i know that butter is worse for you......

i've never really enjoyed toast that much until a few days ago i decided i wanted real butter on my toast.

Oooooohh man, real butter on toast is the best thing since sliced bread! i just had four rounds. I'll never give it up again!
 
Worse? It's fats are saturated, sure, but it has roughly the same calorific value as margarine, 'lite' or 'lo' or whatever USA perversion excluded :)
Just include as part of your sat-fat (see, I can mangle the language too) for the day and you're laughing.
 
try salted Lurpak............mmmmmmmmmmmmmmmm
 
mmmm i'll get on that!

right now i am on anchor butter

toast has a new place in my heart
 
:lol:

I do love butter. President slightly salted is my favourite. Especially on fresh homemade bread. Mmmmm *drool*

I'd much rather have a little (or a lot ;) ) butter than unlimited amounts of chemically enhanced marg any day!
 
Do yourself a favour, go to your nearest Tesco and look for their finest Isigny butter - you'll never look back :D
 
Islander said:
Do yourself a favour, go to your nearest Tesco and look for their finest Isigny butter - you'll never look back :D
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:plusone: So, apparently saturated fat is unhealthy, salt is unhealthy but somehow salted butter makes it all worthwhile!
 
Let's face it, life is a limited commodity anyway so why waste it esting tasteless pap? Butter rules, especially on toast and needs to be thick enough to see your teeth marks in after a bite!

(And yes, I am a fat bu99er!)
 
There's an offer on in Morrisons for two packs of Brittany butter with sea salt crystals for the same price each as stuff scraped off the EU butter mountain.

Thank you French farmer's wife :naughty:
 
Margarine is processed crap. You are far better having butter. It's not messed about with.
 
get to a local farmers market and get yourself some fresh local made stuff!! is a whole heap better IMO mmmmmmm
 
Just about to have some soup and toast, have to let the toast go cold though so I can get a slab of butter on it :)
 
Butter v margarine / spreads?

I trust cows more than I trust chemists!
 
Fortunately, coronary artery stenting is now generally available and considerably less invasive than full coronary artery bypass grafts ... animal fats + salt = stent manufacturers dream.

:D
 
Oh yes, i do like a little bit of toast with my butter :D
 
joescrivens said:
mmmm i'll get on that!

right now i am on anchor butter

toast has a new place in my heart
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My wife went to an Osteopath for treatment and the 'healthy body' advice he gave recommended Anchor (block) as the purest choice. :)
 
I much prefer to eat natural stuff like butter or cream than processed stuff that is supposed to be healthy.

I made my own butter the other week. 1 pot of whipping cream, beat with a hand whisk for 5 mins or so. It starts to turn a yellowish colour once it goes past how you would normally whip it, then it just comes together as a lump with water oozing out. Remove the liquid and add sea salt. Rinse under a tap - job done!
 
Unsalted butter every time. Especially with continental breakfasts and bread at any time of the day. Lurpack unsalted (not the spreadable) will do but we prefer President unsalted.
 
Hmmmm toast and butter



I'm currently at work and am now hungry - you sods!
 
Toast and Olive Oil :)
Olive Oil is also great on jacket potatoes.

and it is rich in mono-unsaturated fats :D
 
Lurpak on Warburtons Crumpets....heaven :D
 
Butter, Butter or Butter for me, never eaten anything else, cant stand Margerine or any of those crappy spreads, Utterly Butterly or whatever its called, any of those cant tell the difference products, Sorry its butter or nowt :)
 
Butter here too, i have to buy pure soya spread for no 2 bratt but the best i have found is local farm butter on a decent slice of home made bread toasted or straight out of the oven.
 
Butter all the way here. Marg isn't even food and is molecularly closer to plastic.
 
Right, thats it, I'm never buying marj again... I go shopping tonight, time to pick up the butter. I need fattening up anyway...
 
I would go for butter by a country mile, but the trouble with it is that it becomes as hard as diamond when left in the fridge and I haven't got the time to wait for it to melt. Oh, I can leave it out in a room but it quickly goes off in room temperature.
 
I stick a chunk in a butter dish and leave the rest in the fridge. It easily lasts a week or two in a dish.
 
Ian D J said:
I would go for butter by a country mile, but the trouble with it is that it becomes as hard as diamond when left in the fridge and I haven't got the time to wait for it to melt. Oh, I can leave it out in a room but it quickly goes off in room temperature.
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really?

I found it lasts easily 2 weeks at room temperature which is long enough to eat the whole thing
 
gramps said:
fat + salt + bacteria :whistling:
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If you didn't have the bacteria, you wouldn't have the flavour :p

There's a local unpasteurised butter here and the flavour changes over the week or two that it takes to use it up - lovely stuff. I'd never refrigerate butter that's in use :D
 
I hate the taste of butter, not had it since I was a kid, once was enough :gag:. I haven't eaten bread in over 3 years so have no use for butter or spreads anyway.
 
Totally agree with OP.

A beautiful alternative to hot buttered toast is......

Cold butter on slightly cooled toast. Cool enough for the butter not to melt, Hmmmmmmmmmmmmmmm
 
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