http://www.recfoodcooking.com/

Vote now!
--
Cheers
Chatty Cathy

Chatty Cathy wrote:

> http://www.recfoodcooking.com/
>
> Vote now!


Butter was really cheap around Easter, I've got six pounds or so in the
freezer. So it's butter exclusively. Tastes better, and as opposed to
margarine you have to use less to get a good flavor...

--
Best
Greg

Hands down! Butter.

Chatty Cathy wrote:
> http://www.recfoodcooking.com/

The salted/unsalted taste question for me depends on the context.
Some things are better for salted, some unsalted.

Serene

Serene-y the Meanie wrote:
> Chatty Cathy wrote:
>> http://www.recfoodcooking.com/
>
> The salted/unsalted taste question for me depends on the context.
> Some things are better for salted, some unsalted.
>
> Serene

You can always add salt to the dish, you can't take salt out of the butter.
I voted for unsalted.

Jill

H2035 said...

> Hands down! Butter.


A recent TV commercial has some gal talking up fried foods?...

"...fried bacon, fried butta." LOL!

I never actually watched it so I forget what it's selling.

Andy
Knows fried bacon!

jmcquown said...

> Serene-y the Meanie wrote:
>> Chatty Cathy wrote:
>>> http://www.recfoodcooking.com/
>>
>> The salted/unsalted taste question for me depends on the context.
>> Some things are better for salted, some unsalted.
>>
>> Serene
>
> You can always add salt to the dish, you can't take salt out of the
butter.
> I voted for unsalted.
>
> Jill


I bought a box of salted butter by mistake and it does taste great on
popovers and pancakes, etc.

I wouldn't make grilled cheese with salted butter. There's enough salt in
the cheese.

Unsalted for mashed potatoes also. The added salt to finish does the trick.

Andy

"Chatty Cathy" > wrote in message

> http://www.recfoodcooking.com/
>
> Vote now!
> --
> Cheers
> Chatty Cathy

2nd question...
Sometimes salted is better, sometimes unsalted is better. Depends on what
it's used with/on.

My choice wasn't listed

BOB

"Serene-y the Meanie" > wrote in message

> Chatty Cathy wrote:
> > http://www.recfoodcooking.com/
>
> The salted/unsalted taste question for me depends on the context.
> Some things are better for salted, some unsalted.
>
> Serene

That's what I said, too.
;-)

BOB

On Apr 19, 6:43�pm, "kilikini" > wrote:
> Serene-y the Meanie wrote:
> > Chatty Cathy wrote:
> >>http://www.recfoodcooking.com/
>
> > The salted/unsalted taste question for me depends on the context.
> > Some things are better for salted, some unsalted.
>
> > Serene
>
> I agree. *I like salted on my steamed veggies, but unsalted for baking or
> cooking. *We usually just buy the unsalted because you can always add salt.

I also prefer salt on the surface, like with pretzels... just has a
nicer effect when salt is sprinkled on scrambled eggs after they're
cooked than to stir the salt into the raw eggs, I find less salt by
about half has a better affect. I much rather sprinkle salt on my
buttered bread than to use salted butter... whenever possible I'd
rather use salt as a condiment rather than as an ingredient. Now
where did I put that tequilla...

Sheldon

Sheldon > wrote:

>I also prefer salt on the surface, like with pretzels... just has a
>nicer effect when salt is sprinkled on scrambled eggs after they're
>cooked than to stir the salt into the raw eggs, I find less salt by
>about half has a better affect. I much rather sprinkle salt on my
>buttered bread than to use salted butter... whenever possible I'd
>rather use salt as a condiment rather than as an ingredient.

There's research suggesting the taste difference between
expensive sea salt and normal salt is only detectable if
there are crystals of salt on the surface of the food.
Otherwise, you're wasting your money.

Steve

Serene-y the Meanie wrote:
> Chatty Cathy wrote:
>> http://www.recfoodcooking.com/
>
> The salted/unsalted taste question for me depends on the context.
> Some things are better for salted, some unsalted.
>
> Serene

I agree. I like salted on my steamed veggies, but unsalted for baking or
cooking. We usually just buy the unsalted because you can always add salt.

kili

kilikini wrote:
> Sheldon wrote:
>> On Apr 19, 6:43?pm, "kilikini" > wrote:
>>> Serene-y the Meanie wrote:
>>>> Chatty Cathy wrote:
>>>>> http://www.recfoodcooking.com/
>>>
>> Now where did I put that tequilla...
>>
>> Sheldon
>
> ROFL!
>
> kili

Searching for his lost shaker of salt!

http://www.youtube.com/watch?v=MUTf5qvS0Lo

Jill

Sheldon wrote:
> On Apr 19, 6:43?pm, "kilikini" > wrote:
>> Serene-y the Meanie wrote:
>>> Chatty Cathy wrote:
>>>> http://www.recfoodcooking.com/
>>
> Now where did I put that tequilla...
>
> Sheldon

ROFL!

kili

Chatty Cathy > wrote in
:

> http://www.recfoodcooking.com/
>
> Vote now!

Butter.

I always have unsalted sticks for cooking and baking and a tub of salted
whipped for bread/toast.

Is there a lot of flavor lost when freezing butter? I've never noticed,
but my taste buds might not be that sensitive.

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

On Apr 19, 5:07 pm, Caryn Nadelberg > wrote:
> I always have unsalted sticks for cooking and baking and a tub of salted
> whipped for bread/toast.
>
> Is there a lot of flavor lost when freezing butter? I've never noticed,
> but my taste buds might not be that sensitive.

(hi Caryn!)

I think butter freezes great. Keeps it fresher than in the fridge if
need to be stored for a long time.

Karen

"Chatty Cathy" > wrote in message
...
> http://www.recfoodcooking.com/
>
> Vote now!
> --
> Cheers
> Chatty Cathy

When you have a bunch of foodies together, almost no one would favor
hydrogenated oil over real butter.

On Thu, 19 Apr 2007 19:20:42 +0200, Chatty Cathy
> wrote:

>http://www.recfoodcooking.com/
>
>Vote now!

Do you have "lightly salted" butter in SA?

--
See return address to reply by email

sf wrote:
> On Thu, 19 Apr 2007 19:20:42 +0200, Chatty Cathy
> > wrote:
>
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>
> Do you have "lightly salted" butter in SA?
>
Yes, I have seen it here. I just usually buy the "salted" butter, tho.

--
Cheers
Chatty Cathy

BOB wrote:
> "Chatty Cathy" > wrote in message
>
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>> --
>> Cheers
>> Chatty Cathy
>
> 2nd question...
> Sometimes salted is better, sometimes unsalted is better. Depends on what
> it's used with/on.
>
> My choice wasn't listed

Ah. You're right. Should have thought about that (sorry).

--
Cheers
Chatty Cathy

Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!

I chose butter, naturally! Although I have tasted
margarines that are not totally awful, but those
other spreads are pathetic!

As for better taste, I prefer salted butter but was
surprised that I didn't mind unsalted butter on my
bread. I always thought that just plain bread and butter
using unsalted butter would not be good. My sister
has been using all unsalted butter for a number of
years now so I had that at her house on my last visit.
Now, I'm not about to start buying unsalted. Besides
liking the taste of salted butter somewhat better, it
lasts longer and costs a lot less. If for no other
reason, I would not pay what they're charging for
unsalted butter even if I did prefer it! I may buy
some once in a great while for a specific recipe and
only if I feel that that recipe really requires unsalted.
In most recipes that call for it I just use salted and
they turn out great. (And, PS, just so you don't think
I'm a salt-a-holic, I don't really like a lot of salt
in things and find that I like a lot less salt than the
average person does.)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> Chatty Cathy wrote:
> >http://www.recfoodcooking.com/
>
> > Vote now!
>
> I chose butter, naturally! *Although I have tasted
> margarines that are not totally awful, but those
> other spreads are pathetic!
>
> As for better taste, I prefer salted butter but was
> surprised that I didn't mind unsalted butter on my
> bread. *I always thought that just plain bread and butter
> using unsalted butter would not be good. *My sister
> has been using all unsalted butter for a number of
> years now so I had that at her house on my last visit.
> Now, I'm not about to start buying unsalted. *Besides
> liking the taste of salted butter somewhat better, it
> lasts longer and costs a lot less. *If for no other
> reason, I would not pay what they're charging for
> unsalted butter even if I did prefer it! *I may buy
> some once in a great while for a specific recipe and
> only if I feel that that recipe really requires unsalted.
> In most recipes that call for it I just use salted and
> they turn out great. *(And, PS, just so you don't think
> I'm a salt-a-holic, I don't really like a lot of salt
> in things and find that I like a lot less salt than the
> average person does.)

Where do you live that they charge more for unsalted butter... in all
the years I've been buying butter, even since before butter was
available in sticks and had to be purchased loose sliced off a huge
block, I've never even once come across having to pay more for
unsalted butter, I've always paid exactly the same price whether
salted or not.

"Sheldon" > wrote

>Kate Connally wrote:

>> Now, I'm not about to start buying unsalted. Besides
>> liking the taste of salted butter somewhat better, it
>> lasts longer and costs a lot less.

>Where do you live that they charge more for unsalted butter... in all
>the years I've been buying butter, even since before butter was
>available in sticks and had to be purchased loose sliced off a huge
>block, I've never even once come across having to pay more for
>unsalted butter, I've always paid exactly the same price whether
>salted or not.

I've never seen that, either. Yet people have mentioned that on
this newsgroup before. I guess it's a regional thing?

nancy

In article >,
says...
> Chatty Cathy wrote:
> > http://www.recfoodcooking.com/
> >
> > Vote now!
>
> I chose butter, naturally! Although I have tasted
> margarines that are not totally awful, but those
> other spreads are pathetic!
>

I use butter all the time, cooking, toast, etc - with one exception.
When I have toast that I will put jam or marmelade on, I use margarine
because I would not be able to taste the difference between B and M.

--
Peter Aitken

Emma Thackery wrote:
>
> I have not used regular (hydrogenated) margarine in years though I
> sometimes use (non-hydrogenated) Earth Balance on popcorn. *EB is quite
> good and is the top vegan choice. *I also use Smart Balance now and
> then. *Like bacon, a small amount of butter adds considerable flavor and
> it's indispensable for finishing sauces and gravies.

What pray tell would a vegan know from bacon, or are you talking
hickory smoked tofu?

Sheldon

On Apr 20, 11:15 am, Sheldon > wrote:
> Kate Connally wrote:
> > Chatty Cathy wrote:
> > >http://www.recfoodcooking.com/
>
> > > Vote now!
>
> > I chose butter, naturally! ?Although I have tasted
> > margarines that are not totally awful, but those
> > other spreads are pathetic!
>
> > As for better taste, I prefer salted butter but was
> > surprised that I didn't mind unsalted butter on my
> > bread. ?I always thought that just plain bread and butter
> > using unsalted butter would not be good. ?My sister
> > has been using all unsalted butter for a number of
> > years now so I had that at her house on my last visit.
> > Now, I'm not about to start buying unsalted. ?Besides
> > liking the taste of salted butter somewhat better, it
> > lasts longer and costs a lot less. ?If for no other
> > reason, I would not pay what they're charging for
> > unsalted butter even if I did prefer it! ?I may buy
> > some once in a great while for a specific recipe and
> > only if I feel that that recipe really requires unsalted.
> > In most recipes that call for it I just use salted and
> > they turn out great. ?(And, PS, just so you don't think
> > I'm a salt-a-holic, I don't really like a lot of salt
> > in things and find that I like a lot less salt than the
> > average person does.)
>
> Where do you live that they charge more for unsalted butter... in all
> the years I've been buying butter, even since before butter was
> available in sticks and had to be purchased loose sliced off a huge
> block, I've never even once come across having to pay more for
> unsalted butter, I've always paid exactly the same price whether
> salted or not.

Parts of Canada? However it may be because the cheapest brands only
have salted so one ends up paying a bit more for the brand name rather
than the lack of salt.

John Kane, Kingston ON Canada

In article . com>,
Sheldon > wrote:

> Emma Thackery wrote:
> >
> > I have not used regular (hydrogenated) margarine in years though I
> > sometimes use (non-hydrogenated) Earth Balance on popcorn. ?EB is quite
> > good and is the top vegan choice. ?I also use Smart Balance now and
> > then. ?Like bacon, a small amount of butter adds considerable flavor and
> > it's indispensable for finishing sauces and gravies.
>
> What pray tell would a vegan know from bacon, or are you talking
> hickory smoked tofu?


Well you need not be a vegan to buy products labeled "vegan". And
speaking of tofu, I've tried more than a few times to like it in various
forms. But, honestly, I just can't seem to develop a taste for it.

Emma

Nancy Young wrote:

> "Sheldon" > wrote
>
>
>>Kate Connally wrote:
>
>
>>>Now, I'm not about to start buying unsalted. Besides
>>>liking the taste of salted butter somewhat better, it
>>>lasts longer and costs a lot less.
>
>
>>Where do you live that they charge more for unsalted butter... in all
>>the years I've been buying butter, even since before butter was
>>available in sticks and had to be purchased loose sliced off a huge
>>block, I've never even once come across having to pay more for
>>unsalted butter, I've always paid exactly the same price whether
>>salted or not.
>
>
> I've never seen that, either. Yet people have mentioned that on
> this newsgroup before. I guess it's a regional thing?

I live in Pittsburgh, PA and I used to live in
Inglewood, CA for many years. I haven't checked
the price lately because it's been a long time
since I bought any. It used to be about twice the
price of salted back in the old days.

So, I just called a local supermarket and found out
that it's now about the same price as salted. Who'da
thunk it. But I'm still going to used salted because
I like the taste better.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Sheldon wrote:
>
> Where do you live that they charge more for unsalted butter... in all
> the years I've been buying butter, even since before butter was
> available in sticks and had to be purchased loose sliced off a huge
> block, I've never even once come across having to pay more for
> unsalted butter, I've always paid exactly the same price whether
> salted or not.


You can add southern Ontario to the list of places where unsalted butter
costs more than salted, quite a bit more. I usually pay $3.29 per pound for
salted butter and the cheapest unsalted is $4.79, and that is the cheapest
place. In most of the other stores I can't get unsalted for less than $5.

Emma Thackery wrote:


> Well you need not be a vegan to buy products labeled "vegan". And
> speaking of tofu, I've tried more than a few times to like it in various
> forms. But, honestly, I just can't seem to develop a taste for it.

Tofu tastes like 2/3 of nothing and has the texture of phlegm. It doesn't
tasted enough like anything to hate it, but I can't get too excited about
it. I don't mind small amounts of it stir fried with a tasty sauce. It is
good in Hot and SOur soup. The trick with tofu is to disguise it in
something that has a lot of taste and texture. Anyone who claims to
actually like it must not have taste buds.