"Jenn Ridley" > wrote in message
...
> "Vox Humana" > wrote:
>
> >
> >"Nospam" > wrote in message
> ...
> >> Now you can see why I didn't get far the last time I asked.Dipstick
> >
> >What? You have something against butter? It tastes better than
margarine
> >and is healthier.
>
> Sigh. Vox, will you get off your butter-is-better-than-margarine
> hobbyhorse for at least *one* thread?
>
> His point is that butter is *NOT* BlueBand margarine, and using butter
> will *NOT* re-create the flavor he is looking for in his baked goods.
>
>
> Yes, we know that margarine isn't good for you. HOWEVER, when someone
> is looking to re-create a flavor from the past, it's just not the
> same.

Since only he knows what that brand of margarine tastes like, how could
anyone suggest something equivalent? And, if we make suggestions for brands
that aren't available in the UK, what good does that do anyone? Let's face
it, margarine costs like 39 cents a pound. Why not go out and try what is
available and use that since one can only use products that are being sold
in their local market. Furthermore, once you start using margarine in
baking there is more to consider than flavor. Something that tastes exactly
like Brand X may be horrible in a cake. Also, there are differences in
products sold under the same name from one county to the next. We have a
huge international market that imports brands like Heinz that are made
overseas. The formulas for the products are not the same as the domestic
products. Butter is the gold standard in baking. Anything else is an
approximation both in flavor and performance. It isn't a matter of being
elitist, it is simply the truth. If you want to recreate something from the
past, which isn't indicated in the message, then use what is available or
ask the store manager if he/she can locate the exact product you need.