Pros? Cons?

Does it really make that big of a difference health and taste wise?

On Jun 4, 5:29 pm,
(JellyBean) wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?

I like salted. My wife likes unsalted better. Health wise, if you do
not have the sodium sensitive variety of high blood pressure, it makes
zero difference.

Butter is lovely. I adore butter.

--Bryan

On Jun 4, 7:29 pm,
(JellyBean) wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?


I use unsalted because high blood pressure runs in my family and I got
used to using very little salt as a kid. I think it made my taste buds
more sensitive because sometimes fast foods or processed food are too
salty for me while other people can barely taste it.

Besides, with unsalted I can control the taste of the food and the
amount of sodium.

There are no cons. Cheap salt costs about $.25 per pound and a box
lasts me years.

"JellyBean" > wrote in message
...
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?

Unless otherwise called out in a recipe unsalted is the standard for baking. As
far as table use is concerned I believe it is regional in nature as well as what
you (anyone) is raised using. From a health stand point it would only make a
difference if one is on a low or restricted sodium diet.

Dimitri

Dimitri wrote:
> "JellyBean" > wrote in
> message ...
>> Pros? Cons?
>>
>> Does it really make that big of a difference health and taste wise?
>
> Unless otherwise called out in a recipe unsalted is the standard for
> baking. As far as table use is concerned I believe it is regional in
> nature as well as what you (anyone) is raised using. From a health
> stand point it would only make a difference if one is on a low or
> restricted sodium diet.
>
> Dimitri

Mom always used margarine... ugh! But I have to say I usually buy unsalted
butter. Salt isn't a health concern for me; in fact I generally crave salt,
but I don't want to overload my food with it so I use unsalted butter then
add salt during cooking or at the table.

Jill

On Mon, 4 Jun 2007 16:47:09 -0700, "Dimitri" >
wrote:

>
>"JellyBean" > wrote in message
m...
>> Pros? Cons?
>>
>> Does it really make that big of a difference health and taste wise?
>
>Unless otherwise called out in a recipe unsalted is the standard for baking. As
>far as table use is concerned I believe it is regional in nature as well as what
>you (anyone) is raised using. From a health stand point it would only make a
>difference if one is on a low or restricted sodium diet.
>
>Dimitri
>

is one better than the other if you intend to freeze it? i don't use
much, and they seldom sell less than a pound at a time.

your pal,
blake

blake murphy wrote:

>>> Does it really make that big of a difference health and taste wise?
>> Unless otherwise called out in a recipe unsalted is the standard for baking. As
>> far as table use is concerned I believe it is regional in nature as well as what
>> you (anyone) is raised using. From a health stand point it would only make a
>> difference if one is on a low or restricted sodium diet.
>>
>> Dimitri
>>
>
> is one better than the other if you intend to freeze it? i don't use
> much, and they seldom sell less than a pound at a time.
>
> your pal,
> blake
>

I freeze butter all the time, sweet butter. Salted butter is fairly rare
here. I find I often have to add a pinch of salt to recipes to get the
taste right.

--
Posted via a free Usenet account from http://www.teranews.com

In article >,
Giusi > wrote:

> blake murphy wrote:
>
> >>> Does it really make that big of a difference health and taste wise?
> >> Unless otherwise called out in a recipe unsalted is the standard for
> >> baking. As
> >> far as table use is concerned I believe it is regional in nature as well
> >> as what
> >> you (anyone) is raised using. From a health stand point it would only make
> >> a
> >> difference if one is on a low or restricted sodium diet.
> >>
> >> Dimitri
> >>
> >
> > is one better than the other if you intend to freeze it? i don't use
> > much, and they seldom sell less than a pound at a time.
> >
> > your pal,
> > blake
> >
>
> I freeze butter all the time, sweet butter. Salted butter is fairly rare
> here. I find I often have to add a pinch of salt to recipes to get the
> taste right.

1 lb. of butter lasts me at least 4 to 6 weeks.

I freeze it to save money when it's on sale.
Freezing either type seems to have no effect on it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Giusi > wrote:

>>> is one better than the other if you intend to freeze it? i don't use
>>> much, and they seldom sell less than a pound at a time.
>>>
>>> your pal,
>>> blake
>>>
>> I freeze butter all the time, sweet butter. Salted butter is fairly rare
>> here. I find I often have to add a pinch of salt to recipes to get the
>> taste right.
>
> 1 lb. of butter lasts me at least 4 to 6 weeks.
>
> I freeze it to save money when it's on sale.
> Freezing either type seems to have no effect on it.

I mostly freeze it so that if I am suddenly inspired to bake something
it will be there. If I grate it, it thaws instantly. Supermarkets and
shops are only open from 8:20 until 8 PM Mon-Sat. Which is a lot here,
considering they used also to be closed from 1 PM until 4 PM everyday.
But for some reason I seem to get the push to bake when it is
inconvenient to go. Plus the price of gas being over $7 a gallon makes
it inefficient to shop for one thing 9 km away.

--
Posted via a free Usenet account from http://www.teranews.com

Omelet wrote:

> 1 lb. of butter lasts me at least 4 to 6 weeks.
>
> I freeze it to save money when it's on sale.
> Freezing either type seems to have no effect on it.

Great idea, about freezing butter. I just noticed, that I have 4 boxes
of butter in my refrigerator. I will check the dates, then I will put it
in the freezer.

When I am cooking something, I hate it when I am out of butter, so if I
*think* I may need it, I buy it.

Becca

blake murphy wrote:
> On Mon, 4 Jun 2007 16:47:09 -0700, "Dimitri" >
> wrote:
>
>> "JellyBean" > wrote in message
>> ...
>>> Pros? Cons?
>>>
>>> Does it really make that big of a difference health and taste wise?
>> Unless otherwise called out in a recipe unsalted is the standard for baking. As
>> far as table use is concerned I believe it is regional in nature as well as what
>> you (anyone) is raised using. From a health stand point it would only make a
>> difference if one is on a low or restricted sodium diet.
>>
>> Dimitri
>>
>
> is one better than the other if you intend to freeze it? i don't use
> much, and they seldom sell less than a pound at a time.
>
> your pal,
> blake
>

I didn't realize butter went back that quickly.

How little butter you use that you "freeze" it?

"Picasso" > wrote

> I didn't realize butter went back that quickly.
>
> How little butter you use that you "freeze" it?

I buy it when it goes on sale and it goes right into the
freezer. I only keep out up to a stick at a time.

nancy

Nancy Young wrote:
> "Picasso" > wrote
>
>> I didn't realize butter went back that quickly.
>>
>> How little butter you use that you "freeze" it?
>
> I buy it when it goes on sale and it goes right into the
> freezer. I only keep out up to a stick at a time.
>
> nancy

Same here. The non-sale price is often ridiculous. I don't buy margarine
but it seems to me it should cost more given what must be involved to
manufacture the stuff.

On Wed, 06 Jun 2007 05:33:40 -0300, Picasso > wrote:

>blake murphy wrote:
>> On Mon, 4 Jun 2007 16:47:09 -0700, "Dimitri" >
>> wrote:
>>
>>> "JellyBean" > wrote in message
>>> ...
>>>> Pros? Cons?
>>>>
>>>> Does it really make that big of a difference health and taste wise?
>>> Unless otherwise called out in a recipe unsalted is the standard for baking. As
>>> far as table use is concerned I believe it is regional in nature as well as what
>>> you (anyone) is raised using. From a health stand point it would only make a
>>> difference if one is on a low or restricted sodium diet.
>>>
>>> Dimitri
>>>
>>
>> is one better than the other if you intend to freeze it? i don't use
>> much, and they seldom sell less than a pound at a time.
>>
>> your pal,
>> blake
>>
>
>I didn't realize butter went back that quickly.
>
>How little butter you use that you "freeze" it?

i rarely eat toast, nor rolls, etc. with dinner. i'm not one to eat
butter on sandwiches. i don't cook eggs that much either. baking is
a deep, dark mystery to me.

the last pound of (salted) butter i bought was two days before last
christmas. three quarters of that are still in the freezer.

some folks believe butter lasts 'forever' in the refrigerator, but i
don't.

your pal,
blake

blake murphy wrote:

> i rarely eat toast, nor rolls, etc. with dinner. i'm not one to eat
> butter on sandwiches. i don't cook eggs that much either. baking is
> a deep, dark mystery to me.

When I eat sandwiches I do not use butter, but I love the Vietnamese
sandwiches called Bánh Mì. They put butter on one side of the baguette
and pté on the other side, the filling goes in the middle. They are
delicious. I found a couple of Vietnamese restaurants here, but no
sandwich shops.

Becca

On Jun 6, 1:05 pm, blake murphy > wrote:
> On Wed, 06 Jun 2007 05:33:40 -0300, Picasso > wrote:
> >blake murphy wrote:
> >> On Mon, 4 Jun 2007 16:47:09 -0700, "Dimitri" >
> >> wrote:
>
> >>> "JellyBean" > wrote in message
> >>>news:meKdnVEtD8X7PfnbnZ2dnUVZ_hSdnZ2d@giganews. com...
> >>>> Pros? Cons?
>
> >>>> Does it really make that big of a difference health and taste wise?
> >>> Unless otherwise called out in a recipe unsalted is the standard for baking. As
> >>> far as table use is concerned I believe it is regional in nature as well as what
> >>> you (anyone) is raised using. From a health stand point it would only make a
> >>> difference if one is on a low or restricted sodium diet.
>
> >>> Dimitri
>
> >> is one better than the other if you intend to freeze it? i don't use
> >> much, and they seldom sell less than a pound at a time.
>
> >> your pal,
> >> blake
>
> >I didn't realize butter went back that quickly.
>
> >How little butter you use that you "freeze" it?
>
> i rarely eat toast, nor rolls, etc. with dinner. i'm not one to eat
> butter on sandwiches. i don't cook eggs that much either. baking is
> a deep, dark mystery to me.
>
> the last pound of (salted) butter i bought was two days before last
> christmas. three quarters of that are still in the freezer.
>
> some folks believe butter lasts 'forever' in the refrigerator, but i
> don't.

If it's not well wrapped it can absorb odors, but other than that, it
lasts a good long time. Heck, it stays fine for several days in a
butter dish on the dining room table, or it would if I could get my
wife to stop putting it back in the fridge..
>
> your pal,
> blake

--Bryan

JellyBean wrote:
>
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?

I like unsalted butter. I think it tastes a lot better than salted, but
unsalted butter costs at least $1.50 more per pound around here.

Dave Smith wrote:
> JellyBean wrote:
>>
>> Pros? Cons?
>>
>> Does it really make that big of a difference health and taste wise?
>
> I like unsalted butter. I think it tastes a lot better than salted,
> but unsalted butter costs at least $1.50 more per pound around here.

'Round here is where? The price for salted vs. unsalted is identical here
(Tampa area, Florida)

Bluto©

Bluto wrote:
>
>
> 'Round here is where? The price for salted vs. unsalted is identical here
> (Tampa area, Florida)


Southern Ontario.

Dave Smith wrote:
> Bluto wrote:
>>
>>
>> 'Round here is where? The price for salted vs. unsalted is
>> identical here (Tampa area, Florida)
>
>
> Southern Ontario.

Well, that's odd indeed. I'd hate to be forced into buying something I
didn't want just because it's cheaper.

I swear, it's exactly the same price for both salted and unsalted here.
Somebody's got a pole up yer ass way up north.

Bluto©

On Jun 4, 7:59 pm, Dave Smith > wrote:
> JellyBean wrote:
>
> > Pros? Cons?
>
> > Does it really make that big of a difference health and taste wise?
>
> I like unsalted butter. I think it tastes a lot better than salted, but
> unsalted butter costs at least $1.50 more per pound around here.


WOW! $1.50 more per pound? They're always sold at the same price
here and on sale they have the same price for either. They always run
out of unsalted first.

I guess a store could charge whatever they like, but I think you're
being gouged.

" wrote:
>
>
>
> WOW! $1.50 more per pound? They're always sold at the same price
> here and on sale they have the same price for either. They always run
> out of unsalted first.
>
> I guess a store could charge whatever they like, but I think you're
> being gouged.

There always seems to be a lower quality brand on sale, but salted. Then
there are the better quality <?>brands that cost more, their unsalted
versions a little more than the salted.

"Dave Smith" > wrote in message
>
> There always seems to be a lower quality brand on sale, but salted. Then
> there are the better quality <?>brands that cost more, their unsalted
> versions a little more than the salted.

You have to move to a better place. Same price here. While the store brand
is on sale most often, they do run sales on Cabot and Land O Lakes at times.
Same price salted or not. They are on sale often enough that I can't recall
the last time I actually paid full price for butter.

Edwin Pawlowski > wrote:

>"Dave Smith" > wrote in message

>> There always seems to be a lower quality brand on sale, but salted. Then
>> there are the better quality <?>brands that cost more, their unsalted
>> versions a little more than the salted.

> You have to move to a better place. Same price here.

Butter prices don't make sense? Relocate!! That'll show 'em!!

S.

On Mon, 04 Jun 2007 18:29:42 -0500,
lid (JellyBean) wrote:

>Pros? Cons?

I am positive you have an opinion. Why do you believe we want to
argue a point that was settled in 1984?

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.

Andy

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

Food Snob said...

> 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


Keep drinkin' ya BUM!!!

Andy

Andy wrote:
> Food Snob said...
>
>> 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
>
>
> Keep drinkin' ya BUM!!!
>
> Andy

Though I realize your statement wasn't directed at me, I intend to heed your
advice.

Blutarsky©

Andy 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.
>
Mom uses Benecol and it significantly reduced her cholesterol levels. The
claims are not false; her doctor first recommended it after reading the
studies and then verified it in her cholesterol readings. It's expensive,
though.

Jill

"jmcquown" > wrote in message
> Mom uses Benecol and it significantly reduced her cholesterol levels. The
> claims are not false; her doctor first recommended it after reading the
> studies and then verified it in her cholesterol readings. It's expensive,
> though.

Yes, it works, but some people get the shits from it. Use it in small
amounts to be sure you can handle it.

Edwin Pawlowski said...

>
> "jmcquown" > wrote in message
>> Mom uses Benecol and it significantly reduced her cholesterol levels.
The
>> claims are not false; her doctor first recommended it after reading the
>> studies and then verified it in her cholesterol readings. It's
expensive,
>> though.
>
> Yes, it works, but some people get the shits from it. Use it in small
> amounts to be sure you can handle it.


Edwin,

It so salty, I only apply a tiny dot per bite of toast and that's plenty!

Andy

Edwin Pawlowski wrote:

>
> "jmcquown" > wrote in message
> > Mom uses Benecol and it significantly reduced her cholesterol
> > levels. The claims are not false; her doctor first recommended it
> > after reading the studies and then verified it in her cholesterol
> > readings. It's expensive, though.
>
> Yes, it works, but some people get the shits from it.

I haven't heard that. Olestra, the fat substitute, yeah. A quick,
non-exhaustive Google search doesn't turn up any suggestions of side
effects.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > wrote in message
>
> I haven't heard that. Olestra, the fat substitute, yeah. A quick,
> non-exhaustive Google search doesn't turn up any suggestions of side
> effects.
>

It may not be as widespread, but I know of two people that are affected by
it, one being my wife. I tossed half the container of it as even small
amounts seemed to affect her.

On Mon, 04 Jun 2007 18:29:42 -0500,
lid (JellyBean) wrote:

>Pros? Cons?
>
>Does it really make that big of a difference health and taste wise?

I like unsalted better because then I get to decide whether/how much
salt to add to a dish instead of letting someone else make the choice
for me... I like plain flour plus baking powder rather than SR flour
for the same reason - SR flour seems to be noticably salty in the US.

JellyBean wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?
>
Health wise? Nawwww..not enough salt in an entire stick that you'll OD
on it if you eat a portion or so.
Taste wise-I like unsalted, and prefer that for cooking. Allows me to
add salt if I choose to a recipe. Or not as the case may be?

On Jun 5, 1:29 am,
(JellyBean) wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste wise?

health wise butter is better for you as it is in it,s most pure form
taste wise once you take a liking to butter you wont enjoy anything
else

> JellyBean wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste
wise?

Thats true, I thought you were talking about every day
use. Your right... using it in recipes can make a huge difference,
no argument there.

> JellyBean wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste
wise?

I dont think there is even a noteable health difference
between salted and unsalted. Thats my phylosophy... go for the
cheapest!

> JellyBean wrote:
> Pros? Cons?
>
> Does it really make that big of a difference health and taste
wise?

I dunno about you, but I'm gourmet enough to be serious
about my salt. If I'm going to have salted butter, I want sea salt,
or Himalayan salt - and they don't put that in salted butter, they
put in the cheapest salt that comes out of the bay here in San
Francisco... disgusting.