Please pass the butter.

[Marshal'ette Halloway]

I quit using Margarine a LONG time ago...
 Butter is better for you! Plus it tastes better.
But if I was using it today.. I darn sure wouldn't after reading this!


Margarine was originally manufactured to fatten turkeys.
When it killed the turkeys, the people who had put all the money into the research
 wanted a payback so they put their heads together to figure out what to do
with this product to get their money back.

It was a white substance with no food appeal so they added the yellow coloring
and sold it to people to use in place of butter.

How do you like it so far??

They have come out with some clever new flavorings.

 DO YOU KNOW...the difference between margarine and butter?
This gets very interesting!

 Both have the same amount of calories.

 Butter is slightly higher in saturated fats at 8 grams compared to 5 Grams.

 Eating margarine can increase heart disease in women by 53% over
eating the same amount of butter, according to a recent Harvard Medical Study.

 Eating butter increases the absorption of many other nutrients in other foods.

 Butter has many nutritional benefits where margarine has a few only because they are added!

 Butter tastes much better than margarine and it can enhance the flavors of other foods.

 Butter has been around for centuries where margarine has been around for less than 100 years.

 

 And now, for Margarine..

 Very high in Trans fatty acids.

Triple risk of coronary heart disease.

Increases total cholesterol and LDL (this is the bad cholesterol) and Lowers HDL cholesterol, (the good cholesterol)

 Increases the risk of cancers up to five fold.

 Lowers quality of breast milk.

 Decreases immune response.

 Decreases insulin response.

 And here's the most disturbing fact....  HERE IS THE PART THAT IS VERY INTERESTING!

 Margarine is but ONE MOLECULE away from being PLASTIC..

 This fact alone was enough to have me avoiding margarine for life.. and
anything else that is hydrogenated (this means hydrogen is added, changing
the molecular structure of the substance).

 
You can try this yourself:

 Purchase a tub of margarine and leave it in your garage or shaded Area.
Within a couple of days you will note a couple of things:

 * no flies, not even those pesky fruit flies will go near it (that should tell you something)

 * it does not rot or smell differently because it has no nutritional value;
nothing will grow on it even those teeny weeny microorganisms will
not  find a home to grow.

Why?  Because it is nearly plastic.

 Would you melt your Tupperware and spread that on your toast?

 Think about it!

[El Peludo]

Marshal'ette, Ma'am?  May I spread that around?    Been tellin' folks that very thing for a long time, but a lot of them don't want to agree.

[Singing Bear]

Well now.....that went and made me modify my shopping list.  

The only reason I was using margerine was because some brands spread easier than butter.  Well heck, I'll just have to nuke the butter for a few seconds instead.  I wonder if that's why my blood work is always shot to heck.  Bad cholesterol up, good cholesterol down, triglycerides up.  

[Advertising]

[Forty Rod]

Get a two piece butter safe.  You can leave butter at room temp for several days and it won't turn.

Butter goes in a cup which is then turned open end down into the base which has salt water in it.  Makes an air tight seal and the butter won't spoil and, at room temperatue, stays soft.

Cost $5 to $11, depending.  Mine holds a1/2 pound (2 sticks)of butter.

Downside is you have to soften the butter to put it in dang thing and can get it all over the place.

[Marshal'ette Halloway]

Get a two piece butter safe.  You can leave butter at room temp for several days and it won't turn.

Butter goes in a cup which id then turned open end down into the base which has salt water in it.  Makes an air tight seal and the butter won't spoil and, at room temperatue, stays soft.

Cost $5 to $11, depending.  Mine holds a1/2 pound (2 sticks)of butter.

Downside is you have to soften the butter to put it in dang thing and can get it all over the place.

Ok.. I want one..

  Where do I get it?
~~ Opps.. let me resay this...

Please tell me where to get one of these butter cups...??
Please with butter on it ?
I buy my butter in bulk chunks.. from the Amish store.. Buy about 40 lbs at a time.. chop it into big hunks..
and then vacume it and freeze it until I need it.
I keep mine in the cubboard in my butter square dish for use on the table..and what I cook with is in the fridge..
 but I think that one of these butter dealys is the cats meow.. and just what I need.

[Mogorilla]

Well, speaking as a chemist, I will trust a cow over my coworkers ANY DAY OF THE WEEK!!!!!

Things I avoid-- Margarine and any form of artificial sweetner.  I know the sweetners are a God send to diabetes suffers, but the rest of the world should avoid them in quantity. 

[El Peludo]

MoG, those arty-fishul sweeteners ain't no boon - to nobody, 'cept the execs and shareholders of the companies what makes 'em.  Us folks with "big-D" can eat anything we want, in moderation, and taking the carb value and calories into consideration; that's speaking "in general" - there are always exceptions.  But the artificial stuff is worse, in my opinion, than taking a swig of rat poison once in a while - dang stuff will kill you - slowly, very slowly .  Natcheral food is much better for the choice. 

[Delmonico]

Don't forget lard is better than veggie shortening also, same reasons, besides that you use less when you use it as a shortening in baked goods. 

[Mogorilla]

I do agree, natural is the best way to go.  Anything with the word refined should be avoided as well.   That's just another word for messing with nature.  Lard,mmmmm.   I occassionally make tamales for potlucks here at work.  People love them, but freak when I tell them about the lard.   I hand out recipes all the time and people will tell me it doesn't taste the same.  9 times out of 10, they didn't use butter, or lard, or made some other substitute (all time worst is imitation vanilla-cold shiver down my spine).

[Delmonico]

Silver Creek Slim's vote would go to Velveeta if he was here.   Mine is any vegtable substance pretending to be meat.

BTW, the plastic used in the interior parts, things like dash knobs on the late 30's and later Ford Cars was a soy bean meet experiment gone bad in one of Henry Ford's soy bean labs.  George Washington Carver turned down an offer to work for Ford in his labs.

[Singing Bear]

Gonna have to do some weaning.  Get rid of the Nutrasweet, Splenda, and margerine.   

[Mogorilla]

I had never heard that about G. Washington Carver.  Interesting.  I am highly allergic to all things soy.  Found out the hard way when I moved away to college and had to eat cafeteria food for the first time.   Nearly killed me.   After many tests, soy was the culprit.   I have to be very careful about what I eat, so we focus on home cooked over going out. 

[Silver Creek Slim]

Silver Creek Slim's vote would go to Velveeta if he was here.

WROOOOOOOOOOOOOOOOOONG! Dad blasted coosie! The only thing that is worse than Velveeta is plastic cheese.


Slim

[Silver Creek Slim]

Butter at my house doesn't spoil outside the icebox 'cuz its ate up too fast. We go thru alot of butter at the house. Oleo, fake cheese, imitation sweeteners, and the like don't dare step foot in my house or they end up in the back yard with pellets and smokin' BP in 'em. 

Slim

[Marshal'ette Halloway]

Butter at my house doesn't spoil outside the icebox 'cuz its ate up too fast. We go thru alot of butter at the house. Oleo, fake cheese, imitation sweeteners, and the like don't dare step foot in my house or they end up in the back yard with pellets and smokin' BP in 'em. 

Slim

I agree. Might as well eat the plastic that the individual cheese slices are wrapped in..
We were at a campout once.. lots of people.. and someone had left their Kraft Singles out on the table...
Next day I tossed them in the trash.. and when we went to empty the trash cans the next weekend.. the crap hadn't even molded!!
Now what is wrong with that picture?!?
 I buy the big horns of cheese.. in american.. longhorn.. cheddar,, mozerella...and Gouda
Then you can shred slice or just chunck you off a big piece and eat it..
 yummy....

[Delmonico]

Till Kraft invented heathen cheese, American Cheese was another name for Cheddar.

[Marshal'ette Halloway]

Till Kraft invented heathen cheese, American Cheese was another name for Cheddar.

But American cheese tastes totally different than Cheddar. How could they call it that?
What did they used to call the cheese that tastes like American  today?

Back when American Cheese  was called Cheddar Cheese , but really wasn't cheddar cheese because we all know that cheddar tastes like cheddar...and creamier milder cheese taste like American. There is no comparison.. but they HAD to be able to differentiate the American cheese ( which they didn't call it) from the other cheeses. How would you know what you were eating? ( And maybe no body cared)
 I mean, they call Gouda , Gouda.. Mozzarella , Mozzarella and Blue Cheese,Blue Cheese..( which to me tastes like something rotten ( shuddering) but everything has their names.. why didn't American?
Of course,when I was a kid,  all I ever heard Cheddar called was Longhorn..which to me now ..IS cheddar.. but then you have different kinds of Cheddar. We have in the basics..sharp, extra sharp..mild, medium..
And any of those cheese's don't even begin to taste or have the consistancy of American cheese as we know it today..
Why were 2 cheeses that taste so different called the same thing?
 And was Cheddar always yellow or is that some coloring that they just threw in??!??
Wheeeewwww!
**finally taking a breath and looking around .. seeing that everyone has left.. all but Del.. who is trying to sneak out the back door***

What was my original question again??!??~??!??
Oh Yeah~~~~~

 Since American cheese tastes totally different than Cheddar,
What did they used to call the cheese that tastes like American  today?

Thanks....
"da fast talkin' M'ette"

[Silver Creek Slim]

Short answer: "It didn't exist."

All cheese is white until coloring is added.

Slim

[Mogorilla]

Not sure when they started to add coloring to cheese.  Cheese today is colored with a central american plant, annotto.  it was used by natives to dye clothing.  It is virtually tasteless but can be used to make red, orange and yellow.   It is also used to color butter and (gasp) margarine.  Cheeses made naturally are all white (unless they are blue).  Ageing will add a more off white color.   Cheddar cheese, came from Cheddar england, at least initially.   Colby(longhorn) is similar to cheddar, but I do believe there is a difference.  Cheese can be mind boggling.  I think France recognizes more than a 100 regional cheeses for their country alone.  Italy is very similar.   Throw in all the other european countries and you have a lot of cheese.   

[Silver Creek Slim]

"Colby cheese was developed in Colby, Wisconsin, in 1885, by Joseph F. Steinwand. Colby is similar to cheddar, but because it is produced through a washed-curd process, it is a softer, moister, and milder cheese. The washed-curd process means that during the cooking time, the whey is replaced by water; this reduces the curd's acidity, resulting in Colby's characteristically mild, gentle flavor. It takes a little more than a U.S. gallon of milk to produce just 1 pound (over 8 liters for a kilogram) of cheese.

Longhorn is the best known of the Colby cheeses, all of which are typically sold in half-rounds. Colby should not be aged. It is best used shortly after purchase; otherwise, it soon dries out. Colby is widely available in health food stores, specialty stores, and markets.

Because it is such a mild cheese, Colby is seldom used in cooking. It is used as a table cheese, for grating and grilling, and in snacks and salads. When making sandwiches, enjoy Colby on rye bread. Colby cheese is often eaten on rye sandwich bread with bologna.

Colby is sometimes mixed with Monterey Jack to produce a marbled cheese often called Colby-Jack or Co-Jack."
http://en.wikipedia.org/wiki/Colby_cheese

BTW, I was born 20 miles from Colby, WI.   

Slim