On 14/04/2011 8:19 AM, Alice Faber wrote:

> Absolutely, always with butter and some herbs/salt/pepper, unless I've
> sauteed them with olive oil and garlic. (Also, always real butter, not
> margarine, which some people insist on calling butter.)
>

Easy to tel,l recipe for butter cream, salt churn well. Recipe for
margarine chemistry 101 for 5 years lots of shiny stainless steel stuff
making weird stuff do things it doesn't want to do then dye the grey
stuff yellow so it looks like butter:-) YUM YUM


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=m=(_)=m=
RodS T2
Australia