To UO or Not to UO

[Deleted]

I thought the newest research shows that butter is good for you, especially if it comes from grass fed cows.

[bunnyfungo]

Aug 18, 2016 14:27:48 GMT -5 Renarene said:

Aug 18, 2016 14:26:17 GMT -5 bunnyfungo said:

::whispers:: I put mayo on the outside of my bread for grilled cheese.

Well shit. 

Listen I like mayo a lot but this is all just getting out of hand.  Is there ANYTHING that someone on this board wouldn't lather in mayo?

You just do a light skim coat. Try it. You can't taste the difference and get a way better and even brown.

[angelashly]

I will ask dd what she wants on her toast and she will say butter and whatever else. She even know butter.

[bunnyfungo]

Aug 18, 2016 14:28:37 GMT -5 @imapenguin said:

Aug 18, 2016 14:26:50 GMT -5 angelashly said:

I mean, but really. My mil was over last week and when I opened my fridge she was reminded that she was out of butter and couldn't cook what she wanted the night before and asked if she could have some.

I gave it to her because no one should be without butter and I always have extra.

There are 2lbs of butter in my fridge right now.

I've found my tribe.

[angelashly]

She also eats her BLTs without Mayo so she would not fit in here.

[angelashly]

Aug 18, 2016 14:29:50 GMT -5 @hilarityensued said:

Aug 18, 2016 14:27:57 GMT -5 @imapenguin said:

I melt the butter in the pan and add the scrambled eggs. Its how my mom and grandma cook eggs too. If it's wrong, I don't want to be right.

this is the way to make scrambled eggs.  Like, the only way.

This is how SO makes our eggs. He cooks a bomb breakfast

[Renarene]

Aug 18, 2016 14:29:11 GMT -5 bunnyfungo said:

Aug 18, 2016 14:27:48 GMT -5 Renarene said:

Well shit. 

Listen I like mayo a lot but this is all just getting out of hand.  Is there ANYTHING that someone on this board wouldn't lather in mayo?

You just do a light skim coat. Try it. You can't taste the difference and get a way better and even brown.

Fine i'll try it.

But I'm not trying it on corn. 

[bunnyfungo]

DH used to make fun of how much butter I used to make eggs. Until we watched an episode of America's Test Kitchen where they said to use 2 tbs. take that, DH!

[beenandgone]

Aug 18, 2016 14:13:27 GMT -5 bunnyfungo said:

Never ever have I ever started a kitchen fire.

I haven't... but my 3year old set our toaster on fire earlier this year.

[bunnyfungo]

Aug 18, 2016 14:31:08 GMT -5 Renarene said:

Aug 18, 2016 14:29:11 GMT -5 bunnyfungo said:

You just do a light skim coat. Try it. You can't taste the difference and get a way better and even brown.

Fine i'll try it.

But I'm not trying it on corn. 

I won't do the corn thing either. But it's basically like an easily spreadable oil for the bread. I was skeptical at first, but I'll never go back to butter.

[beenandgone]

Aug 18, 2016 14:29:49 GMT -5 bunnyfungo said:

Aug 18, 2016 14:28:37 GMT -5 @imapenguin said:

There are 2lbs of butter in my fridge right now.

I've found my tribe.

I think there are 6lbs in our freezer. But butter was just on a fantastic sale so we super stocked up.

[emmagk]

I'm over here love titting all the butter feels. My house get's through a brick of butter a week.

[rablissful]

Aug 18, 2016 14:29:50 GMT -5 @hilarityensued said:

Aug 18, 2016 14:27:57 GMT -5 @imapenguin said:

I melt the butter in the pan and add the scrambled eggs. Its how my mom and grandma cook eggs too. If it's wrong, I don't want to be right.

this is the way to make scrambled eggs.  Like, the only way.

Or fried eggs.

Or omelets.

Or literally any other type of eggs.

[th3stryck3r]

Aug 18, 2016 14:34:07 GMT -5 @hilarityensued said:

Aug 18, 2016 14:32:49 GMT -5 @littlechivette said:

I buy butter every time I got to the grocery store, whether or not I am out. My freezer stays stocked, especially in the fall/winter.

I also buy it every time.  I just automatically assume I need more.

I've never frozen butter tho.

Frozen butter makes for the best pie crusts. Grate your frozen butter for buttery, flaky goodness. 

[bearfootz]

I'm eating a BUTTERfinger right now

Otherwise my butter feels aren't as strong as you might think they would be.
Unless you want to talk about how the olds used to have to go to IL to buy margarine since it was illegal here.

[Deleted]

Aug 18, 2016 14:31:08 GMT -5 Renarene said:

Aug 18, 2016 14:29:11 GMT -5 bunnyfungo said:

You just do a light skim coat. Try it. You can't taste the difference and get a way better and even brown.

Fine i'll try it.

But I'm not trying it on corn. 

Aww, c'mon!

[Renarene]

butter is like eggs, milk, bread and peanut butter. You CAN NOT run out! lol

[counterbutter]

So, we talking about butter?

[spooko]

Aug 18, 2016 14:37:40 GMT -5 @hilarityensued said:

obviously I cannot pass up a discussion about butter.

@bruxannie when you come over for breakfast I will leave the butter off your pancakes.

You may do no such thing! If ever there was an ambassador for converting people to the right way of doing baked goods, it's you. Don't you dare derelict your duty to butter!

[emmagk]

Aug 18, 2016 14:35:16 GMT -5 @hilarityensued said:

This butter is pretty delicious but it has really large flakes of salt in it so be warned. Mostly I'm a sucker for this packaging.

butter with large grains of salt is my favourite kind, especially when it melts into hot toast and leaves the salt crystals on top. 

[bunnyfungo]

HE is the queen of butter. I just buy the generic pound of unsalted and call it a day.

[th3stryck3r]

Aug 18, 2016 14:42:39 GMT -5 @hilarityensued said:

President butter is also delicious and was my go-to before discovering Plugra.

Yes. I'm also a fan of Lurpak. The Danes know their butter. 

[Deleted]

I actually took a class on pastry/biscuit making and they repeatedly mentioned that very cold butter is the key to light and flaky texture. Those bits of butter create air pockets in the cooked final product, and those pockets are what gives it the flaky texture. It is important for the butter to be cold to create the pocket- too warm butter will just melt into the crust/biscuit and therefore there will be no pockets and no light flakiness.

I am sure someone scientific could explain this better, but I took the class from a pastry chef, and I believe.

[risscaboobs]

Aug 18, 2016 11:50:12 GMT -5 @hilarityensued said:

Hi guys. I was lurking today while enjoying my break and saw we were talking about mayo. I found this picture of a layered bologna, mayo and mustard cake so I wanted to share it with you all. It literally makes my stomach clench.

No! Why?!

[Renarene]

Aug 18, 2016 14:46:14 GMT -5 @uncaripswife said:

Aug 18, 2016 14:27:48 GMT -5 Renarene said:

Well shit. 

Listen I like mayo a lot but this is all just getting out of hand.  Is there ANYTHING that someone on this board wouldn't lather in mayo?

I cook my scrambled eggs in mayo.





jk

I didn't see the jk part until I hit quote.  I was actually outraged for a few seconds.

[bearfootz]

Aug 18, 2016 14:46:14 GMT -5 @uncaripswife said:

Aug 18, 2016 14:27:48 GMT -5 Renarene said:

Well shit. 

Listen I like mayo a lot but this is all just getting out of hand.  Is there ANYTHING that someone on this board wouldn't lather in mayo?

I cook my scrambled eggs in mayo.





jk

I think sour cream is good on eggs

[Renarene]

I saw those mayo bologna cakes a few weeks ago when we were talking about bologna salad. I chose not to share the pictures and ruin everyone's day.

[cinnamonsmiles]

Aug 18, 2016 14:29:02 GMT -5 @thisbitch said:

I thought the newest research shows that butter is good for you, especially if it comes from grass fed cows.

Yes, because it contains a decent amount of available omega-3 fatty acids and is cheaper/better quality than most good fatty fish (salmon).

[Renarene]

Wow. You really can find pictures of anything on the internet.

[angelashly]

I mean what do you do when you feel that sudden urge to bake and have no butter at home and it is 10 at night and you have had a bunch of wine?