Public Service Announcement

[Over The Hill]

Neither for me!

When I wanted to lose some weight I deciced the usual (give up spuds and bread) ideas were nuts and so basically ate the same amount but consume less calories in the process.
To do this I cut out most sugar and fats. I do still have both but in moderation. Shoving fat onto bread in any form is not in moderation!
It worked and I lost a few stone and did not feel I suffered in the process. My taste has now changes and I tend to not eat much fatty or sweet food as a result. A bit like giving up sugar in your tea- miss it for two weeks and then you get used to it and cannot go back.

 

[CharlieB]

Butter - the only fat to make an acceptable risotto, imho.

 

[theclaud]

Butter - the only fat to make an acceptable risotto, imho.

It's not the sort of thing you need to be humble about. Insist on butter in as haughty and unapologetic a fashion as you can muster.

 

[threebikesmcginty]

Insist on butter in as haughty and unapologetic a fashion as you can muster.

It's perfectly acceptable to threaten violence if a tub of margarine is being bandied about, even more so if vile phrases such as 'healthy alternative' and 'lowers cholesterol' are uttered.

 

[Davidc]

Olive oil 50:50 with butter is my fave!

Thanks FF. I thought I was the only one who used that combination! It's by far the best frying medium there is.

 

[661-Pete]

Well well well..... I thought to just have a little pop at the 'butter snobs' but this is getting serious. Lard, indeed!

I have to say, not used butter from choice for some years now. All the recipes I've posted up in the 'recipe' thread, where I say 'butter', we use margarine. Feel free to use butter instead if you prefer...

Forget all that boring stuff about 'cholesterol' and 'trans-fatty-acids' (well, actually, I'm not allowed to forget it all, as the Doctor keeps reminding me ). I've come to prefer margarine for its convenience - and taste. Though taste is not everything here. If you're using enough butter on your bread to taste it, you're probably putting it on too thick...

I don't think I'm really a 'foodie' - certainly nothing like Fab F, I don't pretend anything like, though I appreciate a good meal.

To amuse you, a little story I read in the Guardian, years ago (well it would have to be the Grauniad wouldn't it?) They were doing a piece on Le Gavroche. Apparently one bright spark having a meal there, asked the waiter for margarine for his bread. The Maitre d' went into apoplexy. When he was brought round, he could only gasp "On ne sert pas de margarine chez Gavroche!" "On ne sert pas de margarine chez Gavroche!"

Says it all, for me. OK, back to the lions' den....

 

[beanzontoast]

Margarine tends to rule the roost in Castle Beanz on health grounds, but there's one foodstuff consumed as a treat (maybe once a fortnight) on which butter cannot be surpassed -

Scones... either while still cooling from the oven or later in the week, reheated for 30 secs in a microwave.

 

[661-Pete]

At the risk of contradicting myself, I also remember this lovely gem from A.A. Milne.

 

[dan_bo]

Crispy bacon butty with butter. A reason to live.....

 

[accountantpete]

Not forgetting the humble kipper