I don't know why people eat this shit. It looks funny (looks yellow like a chlorinated pool looks blue) and has a bad aftertaste. Some are better than others for sure (I can't believe it's not butter is the most tolerable) but the real stuff is way better.

It seems like a holdover from the "if you eat something with fat in it you will die of a heart attack" myth

11/21/2011 7:21:09 PM

ICBINB spray FTW

11/21/2011 7:23:03 PM

margarine is intolerable in anything that is not baked; and allowed only when combined with butter.

This stuff is like soy - it's meant to add in some of the properties of the real stuff while saving some of the calories.

11/21/2011 7:23:10 PM

True! Real butter FTW! I also use olive oil pretty often.

11/21/2011 7:44:54 PM

aw hamburgers

11/21/2011 7:45:52 PM

I fucking love it. What I do (and highly recommend) is to pop a whole bag of popcorn, don't hit the popcorn button, but stay and listen so you get the timing exactly fucking perfect. Then you nuke the whole thing of butter for like 7 seconds, no more, so its just a little soft. Next, you sprinkle a fine layer of sea salt on top of the butter. Finally, you take the popcorn and dip into the butter, piece by piece. Then you feast.

11/21/2011 7:47:42 PM

Grandmother told me they had to add the yellow color after the fact at their house

11/21/2011 7:48:37 PM

Quote :

"I fucking love it. What I do (and highly recommend) is to pop a whole bag of popcorn, don't hit the popcorn button, but stay and listen so you get the timing exactly fucking perfect. Then you nuke the whole thing of butter for like 7 seconds, no more, so its just a little soft. Next, you sprinkle a fine layer of sea salt on top of the butter. Finally, you take the popcorn and dip into the butter, piece by piece. Then you feast."

wait are you talking about margarine or butter or both?

11/21/2011 7:51:47 PM

I'm talking about whatever the fuck you have in your house when the hunger strikes, because the hunger waits for no one

11/21/2011 7:52:47 PM

^^^ i've heard that margarine's natural color is a dull gray, and they have to add sulfur to get the yellow color of the finished product



[Edited on November 21, 2011 at 7:53 PM. Reason : ^]

11/21/2011 7:53:21 PM

I'm pretty sure margarine was first widely adopted due to milk shortages in war time. my parents used to always have margarine and skim milk in the house. When I had access to real butter and whole milk my eyes were opened

11/21/2011 7:54:50 PM

SHEDD'S SPREAD... mmmmmmmmmm.

11/21/2011 8:37:18 PM

milk fat for life; team cream represent

11/21/2011 11:08:30 PM

Quote :

"and they have to add sulfur to get the yellow color of the finished product"

SULFUR? are you crazy? more like beta-carotene (i.e. vitamin A, what gives yellow and orange vegetables their color).

Quote :

"I'm pretty sure margarine was first widely adopted due to milk shortages in war time."

I learnt in HS chemistry that margarine was invented because vegetable oil goes bad quickly, and scientists were trying to figure out how to increase its shelf life. So they added hydrogen to vegetable oil in the presence of nickel (catalyst) and applied high temperatures. You end up with hydrogenated/hardened vegetable oil, i.e. margarine. It is a solid now, and it lasts longer than the oil it is made of.

Of course, they marketed it as a healthy alternative to butter, because they were like "Hey it is made from vegetable oil, so it is the same thing, just in a different state". But we all know now about transfats that are created during the hydrogenation process, which are way worse for you than saturated fat.

Anyway, some of these newfangled margarines and spreads don't taste that bad, and some even have some olive oil in them. These days a lot of them don't contain transfats and are in fact, shown to reduce cholesterol levels rather than increasing them, because they add plant sterols to them, compounds known to reduce cholesterol. And some are also combinations of milk fat (cream) and vegetable oils, so they taste closer to butter.

But yeah, there is no substitute for butter.

I used to hate butter as a child, but just about 2 years ago, I started eating it, and now I love the taste so much that I can eat it a spoonful of it on its own

What about ghee, i.e., clarified butter? Anybody tried it? For those who don't know, ghee is used commonly in many Asian countries, especially South Asia (India, etc). It is PURE MILKFAT, without the water (16% in butter) and the small amount of non-fat solids present in butter. So it stands to reason that if you like butter, you should like ghee. But strangely enough, removing water from butter completely changes its taste, smell, color, texture, and state. It just smells and tastes weird and unusual. I think everybody who likes butter should try it.


[Edited on November 22, 2011 at 8:38 AM. Reason : http://en.wikipedia.org/wiki/Ghee]

11/22/2011 8:37:40 AM

Quote :

"^^^ i've heard that margarine's natural color is a dull gray, and they have to add sulfur to get the yellow color of the finished product "

Yep. For awhile there was a law that said margarine had to be dyed blue, so as not to be confused with real butter. That law got turned over after the companies that make margarine bitched and moaned that it wasn't fair.

I'll stick with butter

11/22/2011 8:48:15 AM

is a pretty good faux butter

11/22/2011 9:14:35 AM

ghee is da bomb!

11/22/2011 9:59:26 AM

step mother asked where the margarine was;

I told her to GTFO

11/22/2011 5:52:58 PM

you motherfuckers better not have margarine with your thanksgiving dinner

11/24/2011 1:11:14 AM

^^ I hope your father promptly divorced your mother and took everything.

11/24/2011 1:12:49 AM

11/24/2011 1:19:05 AM