What's for Lunch?

Cookiegal

Karen
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We have one called " I can't believe it's not butter" and it's NOT butter
I know we've had that here too but not sure if we still do. The one I use is the grocery brand non-hydrogenated and olive oil based.
 

dotty999

Dotty
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I don't like the olive oil based spreads, they seem a tad greasy and just not appealing to my palate
 
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We have one called " I can't believe it's not butter" and it's NOT butter :giggle:
We used "Country Crock" almost my entire life. We ran out one Sunday morning and ran up to the Dollar General store around the corner. All they had was "I can't believe it's not butter". So we bought it.....and OMG that's all we use now. I still remember the Fabio commercials from the 90's thinking, yah what ever freak
 

dotty999

Dotty
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We used "Country Crock" almost my entire life. We ran out one Sunday morning and ran up to the Dollar General store around the corner. All they had was "I can't believe it's not butter". So we bought it.....and OMG that's all we use now. I still remember the Fabio commercials from the 90's thinking, yah what ever freak
You have good taste! :)
 

Cookiegal

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I don't think we can get it here but I'll give it a try if I can find it.
 

RT

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I'm of the Julia Child/Jacques Pepin school when it come to butter...
I just can't imagine Julia giving a chicken a Margarine Massage :eek:

You should look to Alton Brown's episode on Good Eats "The Case for Butter" when it comes to the flavor/health risk balance. Given that you're up for a bit of geeky humor and a dose of science in a 20 min video.

But I'd rather have a pat of butter than a knob of margarine.

No, reverse that, actually... :ROFLMAO:
 

RT

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I do keep a spreadable on hand (don't alway have have time to soften the butter for toast).... and yup used Country Crock and ICBITB, and that one once called Cholest-Off...
but Land 'O Lakes whipped Butter has far fewer ingredients.
 

dotty999

Dotty
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The cholesterol version I use is their buttery flavour which I use every day, even on toast!
 
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As a kid growing up my parents, well my dad was the real butter guy and we all used margarine (thanks Mom). Dads butter stayed in a glass butter container on the kitchen bar.....as I remembered it stayed soft all the time. Back then that was the fad of the early 70's.....a kitchen bar and an outside brick barbecue pit. The good ole days!
 
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Today I had ramen with an egg dropped in, added some cut cabbage and spiced it up a bit with Franks xtra-hot.
 

Cookiegal

Karen
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An apple, a banana and two swiss roll chocolate cakes.
 

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