Butter or margarine?

[BiscuitsandGravy]

Specifically, grass fed cow- Irish butter.

 

[femurphy77]

I love my over easy eggs cooked in fresh bacon grease. My mom always did our eggs that way. Good enough for mom good enough for her boy.

Never understood all the egg preparation nomenclature but dad used to crack the eggs into the bacon grease and then just splash the grease over the egg until the whites were cooked and the yoke was hot. You always wanted to be the first one served when this cooking method was employed because there were always little flecks of bacon embedded in the first two or three eggs!

 

[Vigilant]

Specifically, grass fed cow- Irish butter.

I can’t afford to use Kerrygold as much butter as we go through. I get the Costco brand 4lb for $10, buy 3 a month. Kerry good would be near to over $100.

 

[OakRiver]

Butter for most things, we recently (since the stay at home order) started using bacon grease - and boy, what a difference!!

 

[DoggyDaddy]

Never understood all the egg preparation nomenclature but dad used to crack the eggs into the bacon grease and then just splash the grease over the egg until the whites were cooked and the yoke was hot. You always wanted to be the first one served when this cooking method was employed because there were always little flecks of bacon embedded in the first two or three eggs!

That's how Mom used to make them too... it's called "basted". The egg itself is basically cooked just like an "over easy" but basted in all that bacony goodness.

 

[Snapdragon]

Butter doesn't need to be refrigerated if it is used within about a week, longer when the room temp is reasonably cool.

We leave a stick or two out for spreading at all times. That being said, I can't see a stick lasting for more than a week anyway.

 

[CindyE]

When is was a kid, we used to cut the bottom three corners of the butter box held by the Indian lady and then fold the bottom up so that her knees were inside the box.

Cheap butter porn. But hey, it was the 1950's.

I remember the boys in my class doing that in the 70s. Catholic school...lol.

 

[tv1217]

Margarine is much like Miracle Whip, a terrible, bad tasting imitation. I generally use regular stuck butter for spreading and ghee for cooking.

 

[2A_Tom]

Schmaltz is Good for spreading and all natural.

 

[2A_Tom]

Well, that taste test was a waste. I just tried Kerry Gold and it tastes no better than Aldi, Kroger or LandO Lakes.

 

[CindyE]

Well, that taste test was a waste. I just tried Kerry Gold and it tastes no better than Aldi, Kroger or LandO Lakes.

I love Kerry Gold! Sometimes Aldi has it.

 

[Vigilant]

I recently started using ghee, but dayumm it’s expensive. Current situation has me back to Costco butter, if it gets worse I’ll be taking it from restaur...well, not anytime soon!

 

[ziggy]

Butter. The chemical make-up of margarine is about the same as that of the container in which it is packaged, or so I'm told.

 

[Cameramonkey]

I recently started using ghee, but dayumm it’s expensive. Current situation has me back to Costco butter, if it gets worse I’ll be taking it from restaur...well, not anytime soon!

Ghee is easy to make. Its just basically cooked butter.

 

[DoggyDaddy]

I recently started using ghee, but dayumm it’s expensive. Current situation has me back to Costco butter, if it gets worse I’ll be taking it from restaur...well, not anytime soon!

Ghee is just clarified butter. You can make it yourself, but by the time you get rid of the milk solids and average it out at a per pound price I don't now that you'd save much.

Just wondering what all you guys are using Ghee or clarified butter for? All I ever used clarified butter for was Hollandaise sauce, or to dip lobster in.

 

[DoggyDaddy]

Btw... Hollandaise sauce is pure heaven... basically egg yolks, clarified butter, a little bit of lemon juice and a dash of cayenne pepper (just enough to make it "sparkle" on the tongue, not set it on fire).

 

[2A_Tom]

Ummmmmmmmm, lobster

 

[DoggyDaddy]

Ummmmmmmmm, lobster

Been a long time for me. And a long time for Hollandaise too. Maybe I'll make eggs Benedict this weekend.

ETA: On croissants...

 

[2A_Tom]

Ok need to take a trip to Maine.

 

[Vigilant]

Ghee is just clarified butter. You can make it yourself, but by the time you get rid of the milk solids and average it out at a per pound price I don't now that you'd save much.

Just wondering what all you guys are using Ghee or clarified butter for? All I ever used clarified butter for was Hollandaise sauce, or to dip lobster in.

I spread it on burger buns to grill, then of course crab legs and lobster, all of which are on hold. Well, except the buns. Oh and as far as making your own, 1lb of butter only makes a little ghee, like a real small jar. Eventually I’ll be able to make money again, so I’ll pay for someone else to clarify my butter.