-=> Ben Collver wrote to Dave Drum <=-

 DD> A really well-writen recipe. NOT. The ingredients call out butter but
 DD> the instructions specify margarine.   Bv)=

 DD> Probably someone back down the line got lazy after changing the original
 DD> margarine in the ingredients list to butter. Something I have been guilty
 DD> of in past.

 BC> That was me.  I fixed it in my copy of the recipe, thanks.

Well, I was a newspaper editor so I tend to cathc "misteaks".  Bv)=

 DD> About the only time I use margarine is if I am cooking for someone who
 DD> is a bug on kosher food.

 BC> When i was a kid my family thought animal fat was unhealthy and
 BC> contributed toward heart disease.  So we avoided butter and ate
 BC> margarine.  As an adult i avoid margarine and to be honest i don't eat
 BC> butter all that often either --- SBBSecho 3.20-Linux

When I was a child it was during and right after WWII. Butter was still
in short suipply, having been rationed during the war. oleomargerine (we
called it "oleo" before the Marketroids and Advertising departments named
it as "margarine". 

I remember when the "olds" came back from the market the oleo was in a
plastic bag and was white. There was a colour capsule that had to be
popped and the bag kneaded to turn the product a nice buttery yellow.

The reason for this step I assumed (and later confirmed) w3as that the
dairy industry did not want the product to look anything like butter on
store shelves/gondolas. Unlike today's Parkay, Blue Bonnet and I Can't
Believe It's Not Butter.

I don't eat an excess of butter - but I do consume some. Especially
on my breakfast potatoes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic-Butter Sauce
 Categories: Five, Herbs, Vegetables
      Yield: 1 Cup
 
    1/2 lb Butter
           +=OR=+
      8 oz Extra virgin olive oil
      1 ts (level) garlic granules
      1 tb Chopped parsley
           +=OR=+
      1 ts Dried parsley
      2 tb Grated Parmesan (opt)
 
  First heat and clarify the butter. After ditching the
  solids add the garlic granules (more to taste if you
  like) and parsley.
  
  If using the EVOO skip the clarifying, just heat the
  oil and stir in the rest.
  
  Good over fried potatoes, pasta, shrimp, and anywhere
  else I've tried it.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
... As for butter versus margarine, I trust cows more than chemists.
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