Sometimes I bake with margarine, I make gravy from a roux, hell I’m well known for using mushroom soup in my recipes.
I cook food that my family enjoys. Or at least they eat it without complaint. If they ever did complain they would hear
Don’t like it ? Don’t fucking eat it, cook your own stuff but stay off my ass.
[sub] Can you tell I am in one fucking pissy assed mood today ? I thought you could. [/sub]
Ayesha
Today’s bitch queen of the universe
and screw you if you don’t like it.
>>And sometimes, I actually make and consume the recipes on the backs of Campbell Soup Cans.<<
I dunno about you, but I’m thinking that, for ease of digestion, it’s better to consume the food than it is the recipe.
But maybe I just don’t like the taste of paper. I’m weird like that. 
I’ve got two posts! I’ve got two posts! Oh yeah, I’ve got two posts!
Oh. Wait. Now I have three posts.
I’ve got three posts! I’ve got…
I’ve got a really easy recipie that doesn’t require mushroom soup.
1lb beef & 1 onion and mushrooms (optional)
cut up any way you want and cook in a pan.
add flour (a couple of tablespoons enough to soak up the juices).
Add two cups beef broth stirring constantly (will thicken as it cooks).
Add mustard (to taste)
Add sour cream (again to taste [about 1/3 of a small container])
Takes all of what 20 min
I suspose you could just cook the meat onion and mushrooms then dump in cream of mushroom soup and add mustard which would save you 2 maybe 3 min…
Well, for ONE, it’s not obscure or hard to find but in chicago it IS a minimum of four dollars a pound. So when I’m making six batches of cookies a night for a month, I’d rather not mortgage my house.
And secondly, I do cook with butter. When it’s necessary or when it works. Shortbread cookies, must have butter, Angel cookies must have butter.
Whirligigs must NOT have butter or they come out like burnt crap.
My point is this. If you ate one of my cookies made with margarine, I doubt very highly that you’d spit it all over the floor in horror.
jar
Something a lot of the pro-butter people dont’ seem to realize is that there’s a difference in taste between margarine-in-a-tub and margarine in stick form. Stick margarine is what I eat (except a time or two when I bought tub margarine out of desperation, because it was on sale and stick margarine was too much money - I detest tub margarine). Stick margarine is the ONLY kind I’ll use for baking. I happen to use Blue Bonnet stick margarine, which is wonderful and tasty; my roommate bought me Blue Bonnet Lite once when I asked her to run me a favor, and I couldn’t use it to bake and it tasted horrible - like the tub margarine.
So not all margarine is horrible evil tub margarine. Stick margarine is very good.
Jar,
Last time I tried to make some baked goods with margarine the cake was thin, runny and burnt.
Personally, I hate the flavor of butter, at least in things where you can taste it. I refuse to use butter as a spread on bread or whatever. However, even good stick margarine can’t quite get the right creamy flavor that butter has in baking.
That and lets face it, in the last two states where I lived butter was cheaper than margarine
I am a self-confessed Food Snob, but only on some things, and that’s rapidly changing anyway. Butter is now $5/lb around here (christ, I can get ribeye on sale for that sometimes), so I’m finding margarine works fine. Most of the time it just doesn’t matter much. And I’m really a snob only to myself, but that’s my own mishigas, I certainly don’t think it’s right to force it on anyone else.
My mom’s got a great cookbook, huge heavy thing called something along the lines of “America’s Favorite Manufacturer’s Recipes,” something she bought on closeout at Sam’s Club. Great stuff. I’m a big believer in back-of-the-package recipes, since usually they’re well-tested so they show off the product well.
I have to keep my cholesterol down, so I use olive, peanut, or safflower oil whenever I can instead of either butter or margarine, but I have to agree about the food snobbery. I haven’t posted some of my quick and easy meals because I use frozen veggies a lot. I hate to waste my time slicing vegetables when there are so many good combinations of already sliced stuff in the frozen food section at the grocery.
The point some of you seem to be missing is that margarine works for Jarbaby. Sometimes, she likes to use it in cooking. It works well by all accounts. End of story. What’s the reason for telling her she’s wrong when it clearly works?
The Hamburger Helper Beef Stroganoff variety is pretty tasty.
CRorex, you sure you were using regular stick margarine? Tub margarine, or “lite” margarine in any form, won’t work because there’s too much water in them. Regular sticks (or plain solid Crisco, for that matter) should substitute just fine - all you’re sacrificing is a little sweet butter flavor, which depending on what you’re making may not be noticeable anyway.
Thank you Francesca. That IS indeed my point.
jar
Oh yeah. I posted my mom’s Chicken Divan recipe in a thread and it uses not only frozen vegetables, but Cheez Whiz. EVERYBODY calls me on it when I tell them it uses Cheez Whiz. But y’know what? IT TASTES GOOD WITH THE CHEEZ WHIZ ON IT!!! I’ve made it with a real cheese sauce and the Cheez Whiz tastes better! Cheese snobbery makes the glow-in-the-dark baby Jesus cry.
I’ve thought the same thing when reading threads that request “quick and easy” type recipes. If the recipe calls for a reduction of pernigoose liver drippings then it certainly does not qualify as “quick and easy.”
P.S. – Amstel Light is the very bestest light beer. But you should drink what you like.
I think it all depends on the recipe as to whether or not margarine or butter works better.
But the important thing is – if it tastes good, who the fuck cares? For the most part, I don’t even care what’s being served if it tastes good. Some places I’ve been, it was best not to ask what it was, either.
And Kinsey, I agree with you. I prefer homemade for most things, but homemade mac and cheese does NOT taste nearly as good as the boxed kind.
There. Any food snobs want to go to town, gimme a try…I’m armed for battle with my Fanny Farmer cookbook in one hand and favorite wooden spoon in the other, dammit.
But dear, you are delicious with cream-of-whatever soup and those yummy French-fried onions on top!
The only culinary offense anyone can commit, in my mind, is putting ketchup on a hot dog. Otherwise they can put two sticks of butter on a bun and call it Braised Duck in Orange Sauce for all I care.
Doesn’t being “quick & easy” make it hard to track down unicorns?
Well, i’m quick and easy.
But also pure of heart 