Yeah, right.
http://truthabouthumanfood.blogspot.com/2011/03/margarine-avoid-at-all-costs.html
http://theplate.nationalgeographic.com/2014/08/13/the-butter-wars-when-margarine-was-pink/
It was invented by a French chemist, for God’s sake.
Bullshit news. Fake even.
I can’t remember the last time I bought margarine. I just bought 4# of Food Lion butter - it was 2# for $5. If I did buy margarine, it would probably be Imperial - that’s what we ate when I was a kid. But these days, it’s butter all the way. Yum.
I grew up with only butter, except when we ate dinner at Granny’s. She had a stick of the brightest yellow margarine you could imagine. I thought it was cool and, because the color was so intense, assumed it was better.
As an adult I cannot imagine anyone not preferring butter.
mmm
When I was a kid, one of my grannies had a dairy cow and churned her own butter. She had so much, she’d freeze it, package it up in winter and ship it to us. Man, I loved that butter! Margarine never got a toehold in my childhood household, and it never got a toehold in my adult household, either.
I finally found that wonderful Grandma’s Butter flavor with the Kerrygold Irish butter mentioned by Chefguy. I cook with regular butter, but prefer Kerrygold for spreading, smearing or dunking. Unless it’s a butter-forward recipe such as shortbread or sugar cookies. Those get the full Kerrygold Irish treatment.
Around here, margarine is $.79/lb vs. butter at $2.99/lb.
FoieGrasIsEvil, we don’t need a cite that margarine is chemical goop. Of course it is. We need a cite that it matters that it’s chemical goop. After all, butter is chemical goop, too. As are you and I.
I grew up on parkay margarine. We only had “real butter” at grandma’s house (along with that cheese, that was not velveta, and that had holes in it :eek: ). Switched to butter as soon as I was on my own, and would only eat margarine if I had to (as a dinner guest at someone’s house who served margarine instead of butter). The two do not taste much alike.
The Mrs. grew up with both, butter was for cooking at Gma’s house (and LAWDY did she use a lot of it) and margarine was what her mom preferred. I grew up with sometimes margarine, usually butter in my house. For toast, crackers, general snacking, margarine is acceptable. When it comes to cooking though, margarine is satan’s infected ejaculate.
Margarine has too much water content and cannot be substituted for butter or other fats in a recipe with out messing up the dish, regardless of flavor.
Count me in as another butter snob. Growing up, we always had butter for bread and such, but margarine for baking. I don’t even do that anymore; those of you who say it doesn’t matter are deceiving yourself IMO. I get a LOT of comments on things that everyone makes (chocolate chip cookies, pie crusts) about how they are so good, and I truly believe that a lot of it is the butter I use.
Given that it’s just me and Mr. Athena, and I don’t do a ton of baking, I get the best butter I can find. Currently that’s [Rochdale Farm’s Hand-rolled butter](Rochdale Farm’s Hand-rolled) for the salted, and Plugra for unsalted (I keep both in the house.) I used to get the Rochdale unsalted, but my local co-op appears to have stopped carrying it, the jerks. 
Margarine is an abomination unto nature and natures creator.
When I was a kid it was still illegal here in certain forms and my parents took part in smuggling colored “oleo” across state lines. Otherwise some of it was pink or it would be white and there was this yellow capsule used to crack open and mix into it. When schools were eventually allowed to use it it was still uncolored white and looked/tasted like globs of lard spread on bread.
Which is what it is. Margarine is just grease and it’s absolutely disgusting. I can’t believe anyone couldn’t differentiate between any margarine and real butter. For decades I have forbidden anything but real butter in my home. I’m quite extreme on this stance and my wife concurs with it 100%!
Parody thread idea: I prefer ribeye steak over a bologna sandwich. 
And a pint of Ben and Jerry’s ice cream costs $3.99. But I’m not going to start eating tubs of margarine because they’re cheaper.
Hey! Don’t you besmirch lard like that! Lard on bread with a bit of onion and salt is fantastic! The rest of your post, I wholeheartedly endorse.
Sure, but the person I was actually responding to said the difference in cost between margarine and butter wasn’t significant, when butter is almost 4X more expensive. :rolleyes:
ETA: That was directed at little nemo.
Margarine used to contain higher amounts of trans fat, which generally makes it less healthy than butter.
I’m not sure if currently available formulations are significantly improved in that respect.
Jesus christ, I wonder how much butter people go through that it’s that much an impact on their budget. I can maybe get through a half pound, if I’m lucky, in a week. And I have a family of four. I can usually find one of the Irish or European butters here for $2.50 each (8 oz.) A couple weeks ago, it was Kerrygold. This week, it’s Greenfields Irish butter. Other times, it’s Lurpak. Other times, I get some Polish cultured butter. They’re all decent and, for me, worth the price over margarine. I really can’t understand someone confusing butter with margarine. To me, it’s like confusing a real hamburger with a Boca burger.
The margarine I currently buy has zero grams trans fat, thank 0g. 
And yeah, butter is hella expensive and I can’t taste the difference anyway. I pay less than $3 for a 45 oz. tub of margarine.
But any comparison of costs has to also include value. If you feel that butter is five times better than margarine then you should buy it if it “only” costs four times as much as margarine.
As I’ve said, I dislike the taste of margarine enough that I’d rather eat toast dry. So seventy-nine cents for a tub of margarine is a wasted expense for me because the value of margarine, for me, is effectively zero.
It’s the other way around.
Cite: (from the Mayo Clinic)
It does go on to say that some margarines have trans fat, and recommends soft or liquid margarine.