Tuesday, August 4, 2009

In defense of butter

Butter is one of those divine gifts from nature that cannot be duplicated, no matter how much we try. There's been this war against butter for as long as I can remember (which is going on 24 years) and long past that. Humans have tried to recreate the goodness of butter in margarine and shortening, naming products "I Can't Believe It's Not Butter" and the like, but there is no way to duplicate it's wonderful properties.

What is margarine or Crisco, anyway? Can you make it in your kitchen? Nope, didn't think so! To make butter you milk a cow, let the milk sit and the cream rise, skim the cream off the milk, shake the cream until the fat clumps together and forms butter. It's that simple! Of course, most of us don't have a milch cow in their backyard, but the same results come from a store-bought carton of heavy whipping cream. Margarine and Crisco take some sort of scientific process to make.

As for a spread, the new butters that have been blended with (natural) canola oil or olive oil are great and smooth and natural.

I say fuck calorie count for natural food. Our health problems haven't spread out of no where, and part of the problem is all of this food product we eat. Fake, low-calorie food can't hold a candle to natural veggies and fruit and pasta and meat and dairy. Just watch your portions and enjoy REAL food... including BUTTER!

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