Margarine Thread

Old406Kid

Old406Kid

Legend
Well, we have the Bread Thread with some amazing posts...thanks to all.
I'm sure that there's also many spreads to top them with but I'm looking for simple margarine suggestions.
We used Gold n Soft for years but it appears that they took it off the market. I've tried a number of others but most seem slimy in comparison.
Taste and texture are first and foremost but saturated fat and sodium are also a consideration.
What say you? :unsure:
 
Old406Kid said:
Well, we have the Bread Thread with some amazing posts...thanks to all.
I'm sure that there's also many spreads to top them with but I'm looking for simple margarine suggestions.
We used Gold n Soft for years but it appears that they took it off the market. I've tried a number of others but most seem slimy in comparison.
Taste and texture are first and foremost but saturated fat and sodium are also a consideration.
What say you? :unsure:
Click to expand...
Mom's Hershey syrup brownies**

1 cup sugar
1 cup flour
1/2 cup melted Oleo
4 eggs
1 tespoon vanilla extract
1 16 oz can Hershey's syrup
1/2 walnutes

350F 20 - 30 minutes, check at 20 minutes, do not overbake


** Mom's brownies were legendary with her group of friends, Oleo! ;-)
 
@Evan B
Same with my Mom back in the day - margarine was supposed to be better than sliced bread. ugh - I think the only thing appealing about it was the tub and spreadability. Which for a working mom with 4 kids was likely a cool thing.
My go to bread toppers are a bit of good butter and a sour cherry jam. JAM!
 
Dr. Magill said:
Butter not margarine
And some moderation
Click to expand...
*edited to add
"The truth is, there never was any good evidence that using margarine instead of butter cut the chances of having a heart attack or developing heart disease. Making the switch was a well-intentioned guess, given that margarine had less saturated fat than butter, but it overlooked the dangers of trans fats". https://www.health.harvard.edu/staying-healthy/butter-vs-margarine

www.webmd.com

How to Eat Healthy for Weight Loss

Learn how to follow a healthy eating plan for weight loss, make nutritious choices, and overcome common dietary challenges for long-term health and wellness.
www.webmd.com www.webmd.com
*

Unsalted *butter* for Mrs Brian & I, kept in a butter crock for table use.
1670694262666.png1670694843505.png
We've had two dinner guests that turned the water crock over to put it on the butter bell before we could explain how to use it.
 
Last edited:
I haven't used margarine in over 30 years, the reasons covered by above posts. We used to use Imperial, but I couldn't vouch for taste or texture, given the passage of time. Brian's post above suggests that there might be healthier margarine these days. I switched to butter based on advice from 3 decades or so ago and just decided to use less. Can't believe now that when growing up, I learned to make sandwiches by first buttering both slices of bread before adding the sandwich ingredients! I only butter bread any more if I'm making toast. Butter goes on steamed vegetables and baked potatoes, and I'm not sure what else. My wife likes the imported Kerrygold which costs 3 or 4 times what ordinary grade A butter costs. There is no nutritional difference; only a cost difference as far as I know. And while grade A butter (a USDA standard) varies in price by brand, there is zero difference in ingredients. Go figure!
 
Buzzy said:
Mom's Hershey syrup brownies**

1 cup sugar
1 cup flour
1/2 cup melted Oleo
4 eggs
1 tespoon vanilla extract
1 16 oz can Hershey's syrup
1/2 walnutes

350F 20 - 30 minutes, check at 20 minutes, do not overbake


** Mom's brownies were legendary with her group of friends, Oleo! ;-)
Click to expand...
That's the same recipe my mom used..
 
The thought of margarine says diarrhea.


Almost as bad as 'coolwhip' nasty shit.
 
Zak said:
Butter! And the Kirkland brand grass fed butter is a decent substitute for the expensive Kerrygold Irish butter, at about half the price.
Click to expand...
Yeah baby!
www.healthline.com

7 Health Benefits of Grass-Fed Butter

What dairy cows eat can affect the nutritional value of the milk they produce, as well as the butter made from it. Here are 7 potential benefits of grass-fed butter.
www.healthline.com www.healthline.com
 
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Reactions: Zak
Salmo_g said:
I haven't used margarine in over 30 years, the reasons covered by above posts. We used to use Imperial, but I couldn't vouch for taste or texture, given the passage of time. Brian's post above suggests that there might be healthier margarine these days. I switched to butter based on advice from 3 decades or so ago and just decided to use less. Can't believe now that when growing up, I learned to make sandwiches by first buttering both slices of bread before adding the sandwich ingredients! I only butter bread any more if I'm making toast. Butter goes on steamed vegetables and baked potatoes, and I'm not sure what else. My wife likes the imported Kerrygold which costs 3 or 4 times what ordinary grade A butter costs. There is no nutritional difference; only a cost difference as far as I know. And while grade A butter (a USDA standard) varies in price by brand, there is zero difference in ingredients. Go figure!
Click to expand...
Kerrygold is indeed better. It's softer and creamier. Way more spreadable and has a really nice, distinct flavor. It's what I use when butter goes on to something I'm eating immediately vs being an ingredient in its cooking/baking.

I am sorry for immediately de-railing the margarine thread in to a butter thread. But really, unless you can't have dairy, it's not a great thing to be eating regularly.
 
I’m not a dietician or a serious scientist
But I think anytime you ingest fake shit and ask your body to deal with it you’re rolling the dice on what your body might decide.
I’ll never forget the no-cal potato chips
Answer was fake fat
The body didn’t know how to handle it
Sweeteners are in the same class
 
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