On 2021-03-28 12:22 p.m., Graham wrote:
> On 2021-03-28 9:35 a.m., Dave Smith wrote:

>> Margarine was pretty bad back on the 50s. It was even less appetizing
>> because, thanks to the dairy lobby, it could not be the same colour as
>> butter. It was white and came with a little dye pack and you had to
>> add it and mix it in colour the stuff yellow.
>>
>>
>>
> As "hard-up" as my parents were, we never had margarine in the house,
> always Danish or NZ butter. My grandmother went one step further and
> would only have butter made by a local farmer.

Danish butter is pretty good, as are most Danish agricultural products.
When we went there for the first time I read number of travel books
about the country and they consensus was that Danish food was basically
fish, meat and potatoes. No doubt there was a lot of that, but by golly
the butter and cheeses were top quality. Breads and pastries were
incredible. I was enjoyed them at the breakfast buffet and saw something
that looked interesting and tried it... vienbrot. I thought I had died
and gone to heaven. It was the most amazing pastry I had had in my life.