Allotment Gardening Advice Help Chat
Eating and Drinking => Kitchen Natter => Topic started by: JayG on March 25, 2014, 09:45
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I like the relative convenience of 'spreadable' butters compared to the conventional stuff, and usually go for whichever brand is on offer at my local supermarket.
Yesterday it was Lurpak's turn to catch my penny-pinching eye, and with at least 4 different types of spreadable butter in their range it was certainly quite an eyeful! ::)
'Slightly salted', 'lighter with olive oil', 'lighter', and 'lightest' - wow, no excuse for not finding one to suit! :unsure:
The ingredients of the "lightest" product are (in descending order) :
Water, Butter (27%), Vegetable Oil (19%), Lactic Culture, Milk Protein, Salt (1%), Preservative (Potassium Sorbate)
It was the same price as the other variants, so at around 50% that's some pretty expensive water you're buying! Needless to say it's not suitable for cooking with, and will also make your toast go soggy. :ohmy:
I do realise that its appeal is to the calorie-conscious, but until my doctor makes me an 'offer' I can't refuse ::) I think I'll stick to a product with a bit more actual butter in it! :lol:
Have you settled on a compromise (or have you abandoned butter altogether?)
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My compromise is to eat actual butter... just much less of it :lol:
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I stick to Anchor for my toast and store small quantities out of the fridge so it's spreadable ;)
I also buy the cheapest salted butter for making cakes, because I find margarine seems to alter the mix unless you're making an 'all in together' recipe.
I just try to eat less of all types of fat ;)
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I always used to think that Anchor butter must be a bit special as they went to a lot of trouble to import it all the way from New Zealand.
For the last couple of years Anchor butter has actually been made in the UK, although to be honest it's a long time since I remember tasting any brand with a wow factor. :unsure:
Anyone remember the old TV ad for Stork margarine "Can YOU tell Stork from butter?"
(Answer: you CANNOT be serious!! ::) :lol:)
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I have both lurpak butter and lurpak spreadable as trying to put real butter on fresh bread can be a challenge in cooler months :nowink: but like Sunny given the choice - Id rather have less butter then more spread. ( although the lurpak isn't too bad )
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Which ever slightly salted is on offer. We only eat butter on high days and holidays so do not have a fave. We do not have marg or spread, just marmalade on toast and use philly on sandwiches.
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We were talking about this only a couple of hours ago.
Our butcher sells butter from Maryland Farmhouse, from Shepton Mallet, Somerset, and we both had to agree that it is the best we've ever had!
It's a little pricier, as he's an independent butcher, but it is sooooo special, and we are sparing with it!
Hope this link is allowed..;0)
http://www.barbers.co.uk/butter/page.aspx
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I have both lurpak butter and lurpak spreadable as trying to put real butter on fresh bread can be a challenge in cooler months :nowink: but like Sunny given the choice - Id rather have less butter then more spread. ( although the lurpak isn't too bad )
This is what I used to have in the UK...my mouth is watering thinking of it, and also Tesco lightly salted. Over here we can only get unsalted so go for a German butter which OH likes, but only have on sandwiches. I make salted for me from the cream I skim off the raw milk we get from a neighbour. I have to store it in the freezer till I have enough though as the cows here don't really give cream, not part of the diet here.
So after all that waffle...my favourite is the stuff I make myself! :lol:
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You cant beat homemade butter, if we see a quantity of cream going really cheap (last day to sell by) we will buy it up and get busy with the jam jars, just shaking until it separates, lightly salt and then wash through, then out with a couple of wooden spatulas (butter pats) to whack it around to get the last of the whey out, then spread on new bread straight from the oven - yum.
Grendel
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I never see to see cream reduced like that :(
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neither do I , you might get 20, 30pence knocked off but not viable for butter .
some butters seem abit bland I think these days
chrissie b
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after Christmas you can sometimes pick up half a dozen pots at 20p each (its either that or they run out Christmas eve)
Grendel
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My first choice has to be real butter (salted) especially on toast. The welsh from lidl is pretty good but I too find it difficult to get one with that old rich buttery taste. A close second and the one I have most is Flora proactivia buttery. Not as good of course but considering it lowers cholesterol (honest guv! ) then I feel happier with it for regular use.
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I like Sainsburys Farmhouse butter, very noice.
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Well we all made the change to vitalite dairy free margarine, we actually used to have that and another product in the fridge but it gets too complex so we all switched to the one. :D
I expect butter fans out there are rolling their eyes but needs must.
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There used to be an advert years ago, which said 'Please don't cook with Kerrygold'!
I never understood that one, but assumed there wasn't enough to go round, but only yesterday, it was £1.70 a pop, which is only 10p less than the aforementioned butter we get from our butchers!
Butter presumably is one of those commodities which supermarkets make wars on, and try to dupe customers!
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Only have butter as a treat fresh bread just has filling.
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We have tried the majority of butter alternatives and have found that Clover and Clover lighter are the best tasting and healthier alternatives. If you look out for them you can get them on a two for one offer quite frequently.
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this morning on my toast I tried President spreadable and I must say on hot toast it is the best spreadable I have tried. It is made from butter, cream and salt. I've not tried their normal hard block butter but after this I will give it a try. I think I bought the spreadable from Asda - I looked in Tescos this morning and they only have the hard block version.
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I don't mind a decent spreadable butter alternative on sandwiches, BUT, I MUST have proper butter on toast and jacket potatoes - and lots of it!
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I never understood that one, but assumed there wasn't enough to go round, but only yesterday, it was £1.70 a pop, which is only 10p less than the aforementioned butter we get from our butchers!
Butter presumably is one of those commodities which supermarkets make wars on, and try to dupe customers!
Interesting. I remember butter as being cheap in the UK compared to here, but maybe not. For us, it's the local olive oil or supermarket brand butter. Oil is usually used here to 'moisten' bread but if it's toast for breakfast, then it has to be butter.
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Toast and olive oil are a great substitute for fried bread too, Snoop..;0)
They taste exactly the same!
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Growster, doubtless you'd like the Catalan specialty of toast rubbed with raw garlic, fresh tomato, a drizzle of olive oil and perhaps a sprinkling of salt. I can't wait for the tomato glut to start... Cut a tomato in half and squidge down onto the toast to get the pulp and seeds out but leaving the skin behind.
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Growster, doubtless you'd like the Catalan specialty of toast rubbed with raw garlic, fresh tomato, a drizzle of olive oil and perhaps a sprinkling of salt. I can't wait for the tomato glut to start... Cut a tomato in half and squidge down onto the toast to get the pulp and seeds out but leaving the skin behind.
I know we're a bit off-topic here, but yes, that is a favourite, in fact we used some old bought toms today as a sort of pre-season warm bruschetta...
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Growster, doubtless you'd like the Catalan specialty of toast rubbed with raw garlic, fresh tomato, a drizzle of olive oil and perhaps a sprinkling of salt. I can't wait for the tomato glut to start... Cut a tomato in half and squidge down onto the toast to get the pulp and seeds out but leaving the skin behind.
Yum!
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We've just discovered 'Bertolli with butter' and that is scrummy.
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I prefer the stuff I make myself. Whenever we go to the C&C I look out for the almost out of date cream, once I got 2x4litres of whipping cream for 50p each! :ohmy: But that doesn't happen very often. I buy it and freeze it, then when we want a treat, or I make cakes for when visitors are expected I use my own butter.
I buy whatever spreadable is on offer, as its only Brian really that has buttery on his bread or toast. If I have something on toast, like egg or beans, then no buttery. If I have a sandwich or crackerbread, then it's a laughing cow light triangle or philadelphia light spread.
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I always used to think that Anchor butter must be a bit special as they went to a lot of trouble to import it all the way from New Zealand.
For the last couple of years Anchor butter has actually been made in the UK, although to be honest it's a long time since I remember tasting any brand with a wow factor. :unsure:
Anyone remember the old TV ad for Stork margarine "Can YOU tell Stork from butter?"
(Answer: you CANNOT be serious!! ::) :lol:)
. The main reason most butters taste bland is because most dairy cattle are no longer given access to grassy fields and are kept and fed indoors more often than not. When anchor butter was from new zealand it had a lovely buttery taste. Another factor is the lack of cream in the milk. Its homogenised and messed around with far more than it used to be. To taste butter and milk how it used to be look at the website called real milk or something like that. I seem to remember it gives a list of proper butter and which supermarkets sell it.
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Just stuffed my face with a slice of freshly made bread, home made strawberry jam and home made butter. Not long had tea but....well...I had to test the butter, and bread, and jam.
Just a pig really! :lol:
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Just stuffed my face with a slice of freshly made bread, home made strawberry jam and home made butter. Not long had tea but....well...I had to test the butter, and bread, and jam.
Just a pig really! :lol:
One of us really, Tosc!
Please don't change!
;0)
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:lol: