Butter vs Margarine or vice/versa

The only butter I spread these days is peanut "butter." I do melt butter in rice and mashed potatoes, and use it to grease frying pans for foods that can't great pans themselves (e.g., meat).

I quit eating margarine about 10 years ago.
 

Guitarist, I generally use a thin layer of peanut butter on toast, rather than butter, but even that, I still have to watch how much I use.

Margarine has no flavour, I find. It might as well be shortening.
 
Butter for eating and baking, butter/canola or olive oil blend for easier spreading. I've tried Smart Balance--not bad, but still not real butter.
 

Lots of butter. Especially on popcorn!
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