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Posted to rec.food.cooking
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An Interesting Sandwich
l not -l wrote:
>
> On 27-Nov-2018, wrote:
>
> > On 11/27/2018 10:40 AM, l not -l wrote:
> > > On 27-Nov-2018, heyjoe > wrote:
> > >
> > >>> My mother did that sometimes. Not a practice I continued.
> > > >
> > >> I keep the butter and margarine in the refrigerator, so it
> > doesn't >> spread thinly and evenly on sandwich bread (tends to
> > clump in chunks). >> Mayo, OTOH, is always ready to spread easily
> > and evenly. As l not -l, >> points out, the flavor profile is
> > different, even though Mayo is mostly >> oil. Some things need to
> > be grilled in butter or neutral oil, eg. >> reubens, but grilled
> > hamn and cheese? It's Mayo for me. >> YMMV.
> > >
> > > I've not had margarine in my home for a number of years now.
> > > Instead, I keep Land o' Lakes Butter with Canola Oil, Kerry
> > > Butter and store-brand unsalted sticks on hand. Kerry is kept in
> > > a Butter Bell on the counter; the
> > > bell design keeps the butter soft and spreadable while keeping
> > > out air that
> > > could adversely effect butter kept at room temperature. Though
> > > kept refrigerated, the Land o' Lakes is spreadable; for example,
> > > this morning I
> > > used some on a croissant two or three minutes after removing the
> > > LoL from
> > > the fridge. Unsalted is kept in the freezer and used only in
> > > recipes that
> > > call for unsalted butter.
> > >
> > > I am very pleased with both LoL canola butter and Butter Bell.
> > >
https://www.landolakes.com/products/...th-canola-oil/
> > > https://www.butterbell.com/#
> > >
> > Look at the grocery store refrigerated section. Yes, Land O' Lakes
> > with Canola oil. I daresay, maybe even olive oil. 
>
> Yes, there is a LoL Butter with Olive Oil - and Sea Salt. woohoo!
>
> > There are so many
> > options! I haven't bought margarine in decades.
> >
> > Kerry Gold makes a version with a touch of olive oil. I just buy
> > the regular stuff in small tubs. It's already spreadable.
> >
> > I do buy sticks of butter and keep it in the freezer. Salted,
> > unsalted. I don't cook anything where unsalted matters.
> >
> > I have a butter bell. Haven't used it in a while. Usually if
> > I'm going to make something like a grilled cheese sandwich I have
> > the presence of mind to take the butter out of the fridge ahead of
> > time to let it soften. It's not rocket science.
>
> Agreed. I use the butter bell and Kerry Gold as table butter
> exclusively. I mostly bought the bell because it's a bit hectic when
> getting the Sunday family meal ready and on the table. I don't have
> to think about the butte, it is just always there, with the salt and
> pepper shakers. They get checked and refilled, if needed, on
> Monday's when I'm emptying the dishwasher from Sunday's cleanup.
>
> >
> > I don't have much need for mayonnaise. I have a small jar in my
> > fridge but I don't use mayo for much. It's a substitute for sour
> > cream in my occasional canned salmon patties. That's about it.
>
> I don't use much mayo, I prefer sandwich spread for the few uses I
> have for mayo-like products (egg/chicken/etc salad). The rare
> occasion that I use mayo in place of butter for grilled sandwiches,
> it is because I'm getting down to the bottom of the jar and think,
> what the heck, it's fat and flavor.
>
> Your comment about salmon patties reminds me that I once made a
> salmon loaf with mayo in it that was very good; the whole family
> loved it. Sadly, it was one of those cases where I took the general
> idea of a salmon loaf and ad-libbed. I wish I could recall the
> details of what all went in it. <sigh> That is the downside of ad
> hoc cooking.
LOL! I agree. I do it all the time.
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