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(ABC)   Butter consumption spreads to 40-year high, smears Margarine in popularity   (abcnews.go.com) divider line 101
    More: Cool, margarines, GMOs  
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2429 clicks; posted to Main » on 09 Jan 2014 at 8:15 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



101 Comments   (+0 »)
   
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2014-01-09 07:03:53 PM  
pbs.twimg.com
 
2014-01-09 07:36:54 PM  
I have always used butter. If I am going to spend 35 calories on fat to spread on my toast, it is going to be tasty fat. Margarine is NOT tasty fat.

// Wisconsin born and bred
/// Granddaughter of a dairy farmer
 
2014-01-09 07:44:09 PM  
fark Margarine. That shiat is a just a molecule away from plastic. Butter is farking delicious and being a paleo-asshole who's getting my blood sugar down with it and my energy from it, I love it.
 
2014-01-09 08:16:18 PM  
cdn.fd.uproxx.com
 
2014-01-09 08:16:50 PM  
I can't believe it
 
2014-01-09 08:17:04 PM  
Butta', so much betta' than colared lard.
 
2014-01-09 08:19:06 PM  
www.booleanflag.com
 
2014-01-09 08:19:47 PM  
Parkaaaaaaaaaaaaaaay!


/Butter!
 
2014-01-09 08:20:34 PM  
Paula Dean's "Butter Chicken Tartare"

1 tub of butter.
1 bag of chicken bones.
1 chicken bouillon cube.
10 sticks of butter.
5 bags of Shake 'n Bake Butter X-treme.


Freeze the tub of Butter overnight or until frozen solid. Remove the butter from the tub and combine the bag of chicken bones and chicken bouillon cube into the butter. Shape the mass into a chicken patty-like form and then cover all over with the 5 bags of Shake 'n Bake Butter X-treme - then return to the freezer until serving.

Upon serving, garnish the dish with the 10 sticks of Butter.

Serves 1.
 
2014-01-09 08:20:50 PM  
It shouldn't, but it still amazes me how many people still think that fats, in general, are unhealthy, and who think grain oils are a healthier alternative.
 
2014-01-09 08:22:17 PM  
cdn01.cdn.thesuperficial.com
 
2014-01-09 08:22:34 PM  
I bet the reason is due to all of the people who grew up with it because of the butter shortage during WWII are dying.
 
2014-01-09 08:24:48 PM  

Somacandra: fark Margarine. That shiat is a just a molecule away from plastic.


Water is one molecule away from hydrogen peroxide.
 
2014-01-09 08:24:49 PM  
Nothing like some toast, butter, a thin layer of Marmite and some cheddar melted on top.

/everything's better with butter
 
2014-01-09 08:25:10 PM  
layin' round makin' butter from the cream
I know that we seen each other in a dream
my heart starts yearnin' when I'm all alone
so keep on churnin' till the cows come home
 
keep on churnin' and don't go slow
keep on churnin' everybody knows
you got to keep on churnin'
or it just don't mean a thing
 
fryin' pan's goin' crazy on the stove
a blue sky's growin' hazy in the cold
if I'd quit now it'd surely be a sin
I got to keep on churnin' till the end begins
 
keep on churnin' it ain't no lie
keep on churnin' till the day we die
we got to keep on churnin'
or it just don't mean a thing
 
love is like honey from a bee
found in the bottom of an old oak tree
it may sound funny but it's a shame
if you lose your honey, then you lose the game
 
keep on churnin' it ain't no lie
keep on churnin' till the day we die
we got to keep on churnin'
or it just don't mean a thing
 
layin' round makin' butter from the cream
I know that we seen each other in a dream
my heart starts yearnin' when I'm all alone
so keep on churnin' till the cows come home
 
keep on churnin'
keep on churnin'....
go to keep on churnin'
keep on churnin'
keep on churnin'
got to keep on churnin'
got to keep on churnin
 
2014-01-09 08:26:26 PM  
It helps that trans-fats are a whole lot worse for you.

Plus, who uses melted margarine to dip crab into?
 
2014-01-09 08:27:16 PM  

thornhill: I bet the reason is due to all of the people who grew up with it because of the butter shortage during WWII are dying.


That, and we're slowly realizing that staple fat foods like butter, eggs, milk, bacon, and red meat aren't the contributors to heart disease, and that their grain-based substitutes are.
 
2014-01-09 08:27:33 PM  
img.fark.net
 
2014-01-09 08:29:27 PM  
Paula Deen's Tuna Salad Sandwich
1 can of Tuna
1 jar of Mayonnaise
2 slices of bread
Place paper towel on counter top and open the can of tuna, then allow the tuna to drop onto the paper towel.
Put the can aside for later use.
Fold the paper towel over the tuna and toss into the closest trash bin. Take the tuna can and place in the dish washer and set for High-Temperature Wash.
As the can is washing, head to the refrigerator and take out five sticks of butter. Place one stick into a pan on low heat and let melt.
Remove the can from the washer and then take the four sticks of butter and push them into the tuna can - use the jar of mayo to pound that sum biatch down into the can; pack it down tight.
Place a slice of bread on a plate. Then shake the tuna can over it until the butter drops onto it. Take the pan of melted butter and drizzle over the patty and then cover with the other slice of bread.

Serves 1.
 
2014-01-09 08:30:03 PM  
Clearly it greased a few palms. Slick move
 
2014-01-09 08:31:08 PM  
As with everything, its all about portion control. If you're really worried about fat, just go with a tub of whipped butter.
 
2014-01-09 08:36:40 PM  
www.internetmonk.com
 
2014-01-09 08:37:35 PM  

farkingismybusiness:


What is this I don't even
 
2014-01-09 08:39:13 PM  

Dow Jones and the Temple of Doom: thornhill: I bet the reason is due to all of the people who grew up with it because of the butter shortage during WWII are dying.

That, and we're slowly realizing that staple fat foods like butter, eggs, milk, bacon, and red meat aren't the contributors to heart disease, and that their grain-based substitutes are.


I've always been a skinnyass and butter, milk, and eggs have always been a big part of my diet. What I don't eat is a lot of starch (makes me sleepy) or fried food (queasy). I cook with butter, coconut oil, and olive oil; canola smells like rancid fish.
 
2014-01-09 08:41:41 PM  
European-style butter with high fat content (85 to 87 percent, in Straus' case).

IIRC they can't even call it butter over here if the dairy fat content drops below 80%. That is the main reason why we don't have peanut butter but "peanut cheese" (literal translation).

/Do not ask why they went for cheese when it doesn't have anything to do with cheese
 
2014-01-09 08:44:12 PM  
img.fark.net
 
2014-01-09 08:45:30 PM  

Dragonflew: Somacandra: fark Margarine. That shiat is a just a molecule away from plastic.

Water is one molecule away from hydrogen peroxide.


One atom away.
 
2014-01-09 08:49:05 PM  
My butter consumption is way up since I discovered spreadable butter. I now slather butter on nearly everything. It's probably going to kill me.
 
2014-01-09 08:50:53 PM  

NobleHam: My butter consumption is way up since I discovered spreadable butter. I now slather butter on nearly everything. It's probably going to kill me.


It's better for you than margarine and tastes better. Just don't go crazy. Save that for the beer drinking.
 
2014-01-09 08:51:26 PM  
peppermintteathyme.files.wordpress.com
 
2014-01-09 08:53:58 PM  

NobleHam: My butter consumption is way up since I discovered spreadable butter. I now slather butter on nearly everything. It's probably going to kill me.


I just keep butter in a dish out of the fridge and it's spreadable at room temperature.
 
2014-01-09 09:05:10 PM  

whatshisname: NobleHam: My butter consumption is way up since I discovered spreadable butter. I now slather butter on nearly everything. It's probably going to kill me.

I just keep butter in a dish out of the fridge and it's spreadable at room temperature.


It's like magic.
 
zez
2014-01-09 09:05:27 PM  
I love this stuff, spreads easy enough for the kids to use too!  I use regular sticks for cooking and popcorn.

4.bp.blogspot.com
 
2014-01-09 09:11:24 PM  
Buy European-style butter like Plugra.  European style means that more water is squeezed out so it has a higher butterfat content.  It tastes better and it's more predictable in cooking.

Or do it like my mother-in-law and make clarified butter.  All of the butterfat and none of the water and milk-solids.  That's a bit too much for me.
 
2014-01-09 09:12:13 PM  
I remember at work a few years ago there was some function at lunch time with some type of pastry, and there were sticks of butter there to be used if you wanted to.  One co-worker in her mid 20s or so (and cute as a button)  said something like "What's wrong with this margarine, it's so hard".  She had literally never been exposed to butter up to that point of her life.
 
2014-01-09 09:12:52 PM  

whatshisname: NobleHam: My butter consumption is way up since I discovered spreadable butter. I now slather butter on nearly everything. It's probably going to kill me.

I just keep butter in a dish out of the fridge and it's spreadable at room temperature.


We mix 1/2 lb room temp butter with 1/2 C light olive oil (the one with no olive flavour) then refrigerate.  It is then spreadable, much healthier and only tastes a little bit less like butter.  If I were Paul Dean at this point, I guess I'd have to mix back in 10 lbs of melted butter ,warm on stove and serve as Butternut Butter soup.

Serves 1.
 
2014-01-09 09:15:11 PM  

TedCruz'sCrazyDad: [peppermintteathyme.files.wordpress.com image 720x550]


not even close.

http://www.youtube.com/watch?v=P-M9i5gbEfM
 
2014-01-09 09:15:36 PM  
In some tiny piece of America's soul, common sense has started to reign once more.
 
2014-01-09 09:15:57 PM  
I cook with butter.  My grandmother cooked with lard, butter, and everything uncouth and lived to be in her 90s.

You don't need to cook with it Paula Deen style to get good results either.
 
2014-01-09 09:22:19 PM  

Dragonflew: Somacandra: fark Margarine. That shiat is a just a molecule away from plastic.

Water is one molecule away from hydrogen peroxide.


Atom, I think you mean
 
2014-01-09 09:24:31 PM  

Dragonflew: Somacandra: fark Margarine. That shiat is a just a molecule away from plastic.

Water is one molecule away from hydrogen peroxide.


Dammit! I was just going to post that!

/Was going to refer to it as rocket fuel since it sounds more hospital-y.
 
2014-01-09 09:27:09 PM  

Rapmaster2000: Buy European-style butter like Plugra.  European style means that more water is squeezed out so it has a higher butterfat content.  It tastes better and it's more predictable in cooking.

Or do it like my mother-in-law and make clarified butter.  All of the butterfat and none of the water and milk-solids.  That's a bit too much for me.


Yeah, clarified butter or the Indian name for it is "ghee".
All butter solids removed. It doesn't burn and tastes amazing.

Veg, canola oil are disgusting.

That smell of 3 day old veg oil for deep frying around fast food restaurants ... gah ...
 
2014-01-09 09:27:20 PM  
One neat trick: get light- or unbuttered microwave popcorn then melt your own quarter stick of butter and drizzle it over. Way, waaay better than the butterlike shiat they put on at the factory.
 
2014-01-09 09:28:50 PM  

Shadi: TedCruz'sCrazyDad: [peppermintteathyme.files.wordpress.com image 720x550]

not even close.

http://www.youtube.com/watch?v=P-M9i5gbEfM




Video seems to follow the same exact process.
 
2014-01-09 09:32:56 PM  
Generally, "natural" is better and butter is natural whereas margarine is a product of a chemist. With that said, it depends on what tribe you come from as to what is healthy for you. Some people need lots of grains, others lots of meat, others lots of fat. Your genes determine what type of food is healthy for you, there is no possible generalization.
 
2014-01-09 09:35:22 PM  
3.bp.blogspot.com


www.blogography.com

bitsandpieces.us


f.kulfoto.com
 
2014-01-09 09:39:46 PM  
For those interested, read about the insanity that was the Oleomargarine Act of 1886
 
2014-01-09 09:40:30 PM  
Doesn't surprise me, people are starting to realize that all this crap they told us for the last 40 years about what's unhealthy for you was a total load of shiat.
 
2014-01-09 09:42:23 PM  
Butter is awesome!!!

Also.

i457.photobucket.com
 
2014-01-09 09:47:03 PM  

vodka: Generally, "natural" is better and butter is natural whereas margarine is a product of a chemist. With that said, it depends on what tribe you come from as to what is healthy for you. Some people need lots of grains, others lots of meat, others lots of fat. Your genes determine what type of food is healthy for you, there is no possible generalization.


This.
I cook with butter, I eat bacon and steak and I'm not overweight nor do I have cholestral issues. Real food doesn't hurt you; it's the packaged, processed crap that causes health issues.
 
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