What happened to *butter*?
I've just come back from the supermarket. And you won't believe what it says on the package of maccaroni cheese I bought: "Add 1 tabelspoon of polyunsaturated breadspread." I mean, what happened to butter?!?!?
I then went on to try and find some ordinary milk - not this disgusting type of slightly milkflavoured water you find everywhere. Eventually I got lucky, but had to admit defeat on the dessert - I had to buy a "97 percent fat free" creme caramel. Almost makes you think "What's the point?", doesn't it?
Searching my memory for things I can cook and like I also found that it actually would have been a good idea to take one of these Thai cooking classes when I had the chance. Ah well, no use crying over spilled milk - unless it has more then 3 percent of fat, that is.
Current comments:
You asked WHAT HAPPENED TO BUTTER?, as far as recipes calling for buttery spread, well I have 2 other questions to add to this.
WHAT HAPPENED TO BUTTER? it is now different
1. The butter itself is different than it used to be. It separates uncooked but also cooks different than it used to. It has less taste too. I am not the only one that noticed this, a few of my friends did too, separately than myself. I know it is supposed to be an all dairy product and wondered about what could be different. The amount of cream used (remember, it used to be that butter was made from the cream scooped oof the top of milk) might be diluted? I called up one companty and found out the following. The governmnet now mandates that it consist only of 80% milk fat or real cream, minimum, and that the remaining 20% may be water and/or milk solids. So it is diluted now! Also they can add coloring and flavoring to hide this fact. I also learned that it has grades, AA being the top, A, B and C being the lowest. The one I had in my refrigarator turned out to be grade AA, the best grade, but still not the same as it used to be, the store confirming that though it was AA, it was only 80 % cream.
WHAT HAPPENED TO BUTTER? Where is it all?
2. My second question is this. Butter, though supossed to be healthlier than most margarines, is less used nowadays. Proberbly because some people don't know this but I supose also because it is much more expensive. I still buy it but wonder, if less butter is sold, what happened to the rest of the unsold butter? Or to the ingrediets used to make it? I mean, the production of milk is large, so why is there less butter on the market? And if they can't sell all the butter that they have the ingredients for, why isn't the price cheaper? And what is done with it?
I THINK THAT MOST PEOPLE DO NOT KNOW THIS EITHER. I WOULD LIKE THE OPTION OF BUYING THE REAL BUTTER AGAIN.
L C Goodman
a real butter lover, very sad, food will never be the same again
Previous comment submitted on 29-Nov-2004 by L C Goodman
Wow, L C, that was a long and unexpected comment! Thanks for that. As far as I'm concerned - I'm looking forward to having *real* butter and *real* bread once I'm back home in Germany again :-).
Previous comment submitted on 29-Nov-2004 by Timo
Comments are disabled