said...

> Better hide as bobo the ass will be giving you the what for because
> of the margerine in the recipe. Me I'll just substitute.


HA!!!

Nobody actually cares about bobo's "holier than thou" tirades.

Right! I'll also substitute, an oil (usually safflower) for light
frying/baking of meat and vegetables.

For instance, I wouldn't dream of using butter OR a margarine to cook up
fresh spinach, rather evoo and minced garlic. For other stuff like my
weakness for popovers, nothing else but butter will do.

Mom raised us on margarine. When I left home I embraced real butter from
then on, until I got fat, a couple times.

Best,

Andy
--
A yo-yo on the bathroom scale.

Andy wrote:

> I wouldn't dream of using butter OR a margarine to cook up fresh spinach,
> rather evoo and minced garlic.

It's kind of an apples-or-oranges issue. Spinach goes fine with butter. It's
also good with olive oil. It's even good cooked in coconut milk. I like a
lot of variety in what I cook, so if I cooked spinach with olive oil and
garlic today I probably wouldn't make that same dish for at least six
months.

Bob