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Thread: Good and bad fat

  1. #21
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    Quote Originally Posted by Peter1469 View Post
    How about mashed potatoes? With garlic?
    I have yet to mash potatoes. I always rely on mom. I bake them and I do use a little pat on the baked taters. She uses the yukon gold variety which are oddly creamy even without fat. She uses Skimplus to add a little consistency and it's actually quite good.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


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    Quote Originally Posted by Mister D View Post
    Hmmm...I don't often use butter (Mister D is an olive oil man) but I will have to try it. I only use butter for eggs.
    I use butter for eggs too, and a bit on my morning toast. But my favorite use is a half pat of real butter (maybe 1/2 tsp) melted on my steamed vegetables or potato, with maybe a tiny pinch of basil or parsley on top....makes ALL the difference.

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    I'm getting hungry.

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    Mister D (11-12-2012)

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    Quote Originally Posted by oceanloverOH View Post
    I'm getting hungry.
    Me too!
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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    I bought a 1/4 lb. of Kerrygold. I must say it does taste better. Twice the price of other choices except for Plugra but 1/4 lb. of butter lasts me a month.
    Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.


    ~Alain de Benoist


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    Peter1469 (11-24-2012)

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    Quote Originally Posted by Mister D View Post
    I bought a 1/4 lb. of Kerrygold. I must say it does taste better. Twice the price of other choices except for Plugra but 1/4 lb. of butter lasts me a month.
    I don't use my Kerrygold for most cooking....like you, I cook at a lower temp and if I need a little fat, I use olive oil. But once you taste a little Kerrygold melted on steamed vegetables, or use it for baking cookies or cakes, you'll never go back to American butter. It's worth the extra cost.

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