On Jun 4, 6:23 pm, Andy <q> wrote:
> JellyBean said...
>
> > Pros? Cons?
>
> > Does it really make that big of a difference health and taste wise?
>
> If you want to make clarified butter you use unsalted butter. Aside for
> dipping artichoke leaves or lobster, you can pay fry with it since it has a
> much higher burning point than regular butter.
>
> I was raised on margarine but gave that up for unsalted butter but recently
> I'm using Benacol (a dietary margarine, ugh!). It's saltier than butter,
> imho.
>
> Unsalted or salted, it's total saturated fat so it's harder on the arteries
> than margerine. The argument FOR butter is it's natural, not a mish-mash of
> chemicals that they call margarine.

You are really an idiot, Andy. Someone should take away your WebTV.
>
> Andy

--Bryan