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Default BUTTER !!
jmcquown wrote in rec.food.cooking:

> On 4/3/2016 8:37 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > On 4/3/2016 2:33 PM, cshenk wrote:
> > > > onglet wrote in rec.food.cooking:
> > > >
> > > > > On 4/3/2016 10:50 AM, cshenk wrote:
> > > > > > jmcquown wrote in rec.food.cooking:
> > > > > >
> > > > > > > On 4/3/2016 12:15 PM, rosie wrote:
> > > > > > > > I always use butter and not margarine. Fr a long time I
> > > > > > > > have found Plugra to be the best, it is so tasty.
> > > > > > > > Recently I found Land O Lakes Butter with Olive Oil and
> > > > > > > > Sea Salt !! It is even better than Plugra. Has anyone
> > > > > > > > else tried it??
> > > > > > > >
> > > > > > > I've never tried Plugra. I've frequently bought Land
> > > > > > > O'Lakes butter. But I more frequently buy Publix brand
> > > > > > > butter. Same ingredients, half the cost unless L'OL is
> > > > > > > on sale. I freeze sticks of butter. Stock up when it's
> > > > > > > on sale. Freezing doesn't hurt butter one little bit.
> > > > > > >
> > > > > > > Jill
> > > > > >
> > > > > > Same here Jill. I've not tried KerryGold to see if it
> > > > > > really is better but in all other ways, butter is butter.
> > > > > > Only the amount of food coloring varies.
> > > > > >
> > > > > > I get it 3lbs at a shot pretty often at BJ's.
> > > > > >
> > > > >
> > > > > The Kerrygold with herbs is good stuff:
> > > > >
> > > > > http://kerrygoldusa.com/products/garlic-herb-butter
> > > >
> > > > It's also very easy to make garlic herb butter from a stick of
> > > > regular with garlic and herbs.
> > > >
> > > Yep, and it doesn't require a bank loan to purchase it.
> > >
> > > Jill
> >
> > True!
> >
> > I just used the last of such a mashup. A simple 1/2 stick of butter
> > mixed with 1 clove garlic and a little parsley.
> >
> Kerry Gold garlic & herb butter ingredients:
>
> Butter, Chives, Parsley, Garlic, Salt, Dill, Pepper, Paprika
>
> http://kerrygoldusa.com/products/garlic-herb-butter
>
> Uh huh. For that they charge approximately $8 for a 3.5 oz. stick of
> this at Publix. No thanks. I have made compounded butter many
> times. The butter didn't have to come from Ireland to taste good.
>
> Jill

Works for me and i can adjust as I want with it. I made a fun one about
2 months ago with crushed whole mustard seeds in it. Worked well on a
bit of steak.



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Default BUTTER !!
Sqwertz wrote in rec.food.cooking:

> On Sun, 3 Apr 2016 20:55:10 -0400, jmcquown wrote:
>
> > On 4/3/2016 8:37 PM, cshenk wrote:
> >> jmcquown wrote in rec.food.cooking:
> > >
> >>> On 4/3/2016 2:33 PM, cshenk wrote:
> >>>> onglet wrote in rec.food.cooking:
> > > > >
> >>>>> On 4/3/2016 10:50 AM, cshenk wrote:
> >>>>>> jmcquown wrote in rec.food.cooking:
> > > > > > >
> >>>>>>> On 4/3/2016 12:15 PM, rosie wrote:
> >>>>>>>> I always use butter and not margarine. Fr a long time I
> >>>>>>>> have found Plugra to be the best, it is so tasty. Recently
> >>>>>>>> I found Land O Lakes Butter with Olive Oil and Sea Salt !!
> >>>>>>>> It is even better than Plugra. Has anyone else tried it??
> > > > > > > > >
> >>>>>>> I've never tried Plugra. I've frequently bought Land O'Lakes
> >>>>>>> butter. But I more frequently buy Publix brand butter. Same
> >>>>>>> ingredients, half the cost unless L'OL is on sale. I freeze
> >>>>>>> sticks of butter. Stock up when it's on sale. Freezing
> >>>>>>> doesn't hurt butter one little bit.
> > > > > > > >
> >>>>>>> Jill
> > > > > > >
> >>>>>> Same here Jill. I've not tried KerryGold to see if it really
> is >>>>>> better but in all other ways, butter is butter. Only the
> >>>>>> amount of food coloring varies.
> > > > > > >
> >>>>>> I get it 3lbs at a shot pretty often at BJ's.
> > > > > > >
> > > > > >
> >>>>> The Kerrygold with herbs is good stuff:
> > > > > >
> >>>>> http://kerrygoldusa.com/products/garlic-herb-butter
> > > > >
> >>>> It's also very easy to make garlic herb butter from a stick of
> >>>> regular with garlic and herbs.
> > > > >
> >>> Yep, and it doesn't require a bank loan to purchase it.
> > > >
> >>> Jill
> > >
> >> True!
> > >
> >> I just used the last of such a mashup. A simple 1/2 stick of butter
> >> mixed with 1 clove garlic and a little parsley.
> > >
> > Kerry Gold garlic & herb butter ingredients:
> >
> > Butter, Chives, Parsley, Garlic, Salt, Dill, Pepper, Paprika
> >
> > http://kerrygoldusa.com/products/garlic-herb-butter
> >
> > Uh huh. For that they charge approximately $8 for a 3.5 oz. stick
> > of this at Publix. No thanks. I have made compounded butter many
> > times. The butter didn't have to come from Ireland to taste good.
> >
>
> $2.79 at H-E-B. Still expensive considering a pound of butter is
> $1.88.
>
> -sw

Butter is more here but you are in cow country. I can get it on sale
for 2$lb pretty easy and stock up then on it.



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On Mon, 4 Apr 2016 17:09:19 -0700 (PDT), John Kuthe
> wrote:


>And after all, Doctors are never wr0ng and know it all, right?

Yes. Much like 'RN's who think they know it all too.
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On Monday, April 4, 2016 at 6:49:37 PM UTC-6, Jeßus wrote:
> On Mon, 4 Apr 2016 17:09:19 -0700 (PDT), John Kuthe
> > wrote:
>
>
> >And after all, Doctors are never wr0ng and know it all, right?
>
> Yes. Much like 'RN's who think they know it all too.

I DO know quite a bit, just because I've been paying attention all my life! Of course I don't know everything. I'd be a lousy Jeopardy contentant, because I have great indepth knowlege of several distinct subjects and to be good at Jeopardy you have to have broad encyclopedic memory. I don't have that.

John Kuthe...
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Default BUTTER !!
On Tuesday, April 5, 2016 at 2:10:43 PM UTC-4, Janet wrote:
> In article >,
> says...
> >
> > On Sunday, April 3, 2016 at 12:15:34 PM UTC-4, rosie wrote:
> > > I always use butter and not margarine. Fr a long time I have found Plugra to be the best, it is so tasty. Recently I found Land O Lakes Butter with Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else tried it??
> >
> > I haven't tried it, but I'm not all that fond of the Euro-style cultured
> > butters. They always taste spoiled to me. Sweet butter for me.
> >
> > Cindy Hamilton
>
> ? I don't know what Euro-style cultured butters are.

Classic American butter is made from sweet (uncultured)
cream.

Here's some stuff on cultured butter from
<https://en.wikipedia.org/wiki/Butter#Types>

Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[10] Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria.

Despite the higher fat content of European butter,
I prefer uncultured American butter. Cultured butter
tastes yogurt-ish and spoiled to me.

Cindy Hamilton
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On 2016-04-05 4:19 PM, tert in seattle wrote:

>
> My 2c is that Austria has some history of pride in the quality of their
> butter and I could taste the difference when back in the U.S. Eventually
> Grade AA butter stopped tasting like Crisco but it took a while.

I was eating at a breakfast buffet in Garmische-Partenkirken in Bavaria,
about 10 miles from Austria and was really impressed with the spread in
a bowl. I used my rudimentary German to ask the woman tending the buffet
what it was and was really surprised when she said it was butter. It was
so much better than any butter I had ever had before.
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Default BUTTER !!
"rosie" > wrote in message
...
> I always use butter and not margarine. Fr a long time I have found Plugra
to be the best, it is so tasty. Recently I found Land O Lakes Butter with
Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else
tried it??

I make my own clarified butter (aka Indian ghee). By going through that
extra step, you burn off the dairy proteins and solids that cause many
people nasty side effects, including potential triggers for autoimmune
disorders. I love the fact that the pure fat in clarified butter has a
burning point that is around 450 F. That is one reason that this kind of
butter is the preferred type in French cooking for sautee.

I use KerryGold butter at the start because it comes from grass fed cows.
The reason I prefer this to cheaper butters that are "organic" is that grass
fed milk has much lower levels of Omega-6 fatty acids. Basically wheat and
grain feed is loaded with the unhealthy types of polyunsaturated fats.
When you buy meat or dairy products that come from grain fed cows, the bad
fats in the cow feed gets transferred into your body.

Six 8oz sticks of KerryGold butter manage to almost fill two 32 oz Ball
jars. Don't ask me how that math happens. I'm just reporting the news not
understanding it.

--
W


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On Tuesday, April 5, 2016 at 10:57:13 PM UTC-5, W wrote:
> "rosie" > wrote in message
> ...
> > I always use butter and not margarine. Fr a long time I have found Plugra
> to be the best, it is so tasty. Recently I found Land O Lakes Butter with
> Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else
> tried it??
>
> I make my own clarified butter (aka Indian ghee). By going through that
> extra step, you burn off the dairy proteins and solids that cause many
> people nasty side effects, including potential triggers for autoimmune
> disorders. I love the fact that the pure fat in clarified butter has a
> burning point that is around 450 F. That is one reason that this kind of
> butter is the preferred type in French cooking for sautee.
>
> I use KerryGold butter at the start because it comes from grass fed cows.
> The reason I prefer this to cheaper butters that are "organic" is that grass
> fed milk has much lower levels of Omega-6 fatty acids. Basically wheat and
> grain feed is loaded with the unhealthy types of polyunsaturated fats.
> When you buy meat or dairy products that come from grain fed cows, the bad
> fats in the cow feed gets transferred into your body.
>
> Six 8oz sticks of KerryGold butter manage to almost fill two 32 oz Ball
> jars. Don't ask me how that math happens. I'm just reporting the news not
> understanding it.
>
> --
> W

I have not yet tried KerryGold, but intend to do it soon, thanks for the info
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Default BUTTER !!
On Tuesday, April 5, 2016 at 5:57:13 PM UTC-10, W wrote:
> "rosie" > wrote in message
> ...
> > I always use butter and not margarine. Fr a long time I have found Plugra
> to be the best, it is so tasty. Recently I found Land O Lakes Butter with
> Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else
> tried it??
>
> I make my own clarified butter (aka Indian ghee). By going through that
> extra step, you burn off the dairy proteins and solids that cause many
> people nasty side effects, including potential triggers for autoimmune
> disorders. I love the fact that the pure fat in clarified butter has a
> burning point that is around 450 F. That is one reason that this kind of
> butter is the preferred type in French cooking for sautee.
>
> I use KerryGold butter at the start because it comes from grass fed cows.
> The reason I prefer this to cheaper butters that are "organic" is that grass
> fed milk has much lower levels of Omega-6 fatty acids. Basically wheat and
> grain feed is loaded with the unhealthy types of polyunsaturated fats.
> When you buy meat or dairy products that come from grain fed cows, the bad
> fats in the cow feed gets transferred into your body.
>
> Six 8oz sticks of KerryGold butter manage to almost fill two 32 oz Ball
> jars. Don't ask me how that math happens. I'm just reporting the news not
> understanding it.
>
> --
> W

My guess is that you're actually filling up two 16oz jars. OTOH, if you can really make almost 64oz of ghee with 48oz of butter, I'm making some ghee!
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Default BUTTER !!
rosie wrote:
> On Tuesday, April 5, 2016 at 10:57:13 PM UTC-5, W wrote:
>> "rosie" > wrote in message
>> ...
>> > I always use butter and not margarine. Fr a long time I have found Plugra
>> to be the best, it is so tasty. Recently I found Land O Lakes Butter with
>> Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else
>> tried it??
>>
>> I make my own clarified butter (aka Indian ghee). By going through that
>> extra step, you burn off the dairy proteins and solids that cause many
>> people nasty side effects, including potential triggers for autoimmune
>> disorders. I love the fact that the pure fat in clarified butter has a
>> burning point that is around 450 F. That is one reason that this kind of
>> butter is the preferred type in French cooking for sautee.
>>
>> I use KerryGold butter at the start because it comes from grass fed cows.
>> The reason I prefer this to cheaper butters that are "organic" is that grass
>> fed milk has much lower levels of Omega-6 fatty acids. Basically wheat and
>> grain feed is loaded with the unhealthy types of polyunsaturated fats.
>> When you buy meat or dairy products that come from grain fed cows, the bad
>> fats in the cow feed gets transferred into your body.
>>
>> Six 8oz sticks of KerryGold butter manage to almost fill two 32 oz Ball
>> jars. Don't ask me how that math happens. I'm just reporting the news not
>> understanding it.
>>
>> --
>> W
>
> I have not yet tried KerryGold, but intend to do it soon, thanks for the info

it's good stuff

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On Wednesday, April 6, 2016 at 11:42:38 AM UTC-4, dsi1 wrote:
> On Tuesday, April 5, 2016 at 5:57:13 PM UTC-10, W wrote:
> > "rosie" > wrote in message
> > ...
> > > I always use butter and not margarine. Fr a long time I have found Plugra
> > to be the best, it is so tasty. Recently I found Land O Lakes Butter with
> > Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else
> > tried it??
> >
> > I make my own clarified butter (aka Indian ghee). By going through that
> > extra step, you burn off the dairy proteins and solids that cause many
> > people nasty side effects, including potential triggers for autoimmune
> > disorders. I love the fact that the pure fat in clarified butter has a
> > burning point that is around 450 F. That is one reason that this kind of
> > butter is the preferred type in French cooking for sautee.
> >
> > I use KerryGold butter at the start because it comes from grass fed cows.
> > The reason I prefer this to cheaper butters that are "organic" is that grass
> > fed milk has much lower levels of Omega-6 fatty acids. Basically wheat and
> > grain feed is loaded with the unhealthy types of polyunsaturated fats.
> > When you buy meat or dairy products that come from grain fed cows, the bad
> > fats in the cow feed gets transferred into your body.
> >
> > Six 8oz sticks of KerryGold butter manage to almost fill two 32 oz Ball
> > jars. Don't ask me how that math happens. I'm just reporting the news not
> > understanding it.
> >
> > --
> > W
>
> My guess is that you're actually filling up two 16oz jars. OTOH, if you can really make almost 64oz of ghee with 48oz of butter, I'm making some ghee!

He's mixing mass (8 oz sticks of butter) and volume (32-ounce
jars). It's a 1:1 ratio only for water (and substances very
close to water in density).

Still, I can't picture cramming a pound and a half of butter
into two quart jars and them even coming close to filling
the jars. You're probably right about the jar size. I'd
rather use a straight-sided widemouth pint jar anyway.
Easier to get that last drib of butter out of the jar.

Cindy Hamilton
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On 4/5/2016 11:57 PM, W wrote:
> "rosie" > wrote in message
> ...
>> I always use butter and not margarine. Fr a long time I have found Plugra
> to be the best, it is so tasty. Recently I found Land O Lakes Butter with
> Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else
> tried it??
>
> I make my own clarified butter (aka Indian ghee). By going through that
> extra step, you burn off the dairy proteins and solids that cause many
> people nasty side effects, including potential triggers for autoimmune
> disorders.

Thanks for introducing your health opinion. Ghee is not the type of
butter being discussed but hey, if you love it fine!

Not everyone has problems with dairy. I buy sweet cream butter. I know
how to make clarified butter.

I've made ghee, once. I don't cook in that Indian/Asian style so I
don't keep jars of ghee around. I've never had a health problem related
to anything dairy. <shrug>

Jill
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Default SOME HEIFER TALKS ABOUT "BUTTER !!"
On 4/4/2016 7:38 AM, Colonel Edmund J. Burke wrote:
> On 4/3/2016 2:07 PM, Mustaffa Sheboygan wrote:
>> In article >, snipeco.2
>> @gmail.com says...
>>
>>
>>>
>>> Mustaffa Sheboygan > wrote:
>>>
>>>> Marlon Brando liked butter... a lot.
>>>
>>> It takes two to tango.
>>
>> I knew someone would get that reference. LOL
>>
>
> I missed it 'cuz I was out in the cucumber patch with Pleasance all
> afternoon. After that I took a shower and climbed into the sack, most
> worn out.
>

It's spring, time for deep knee bend asparagus!
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Default SOME HEIFER TALKS ABOUT "BUTTER !!"
On 4/3/2016 10:30 AM, Colonel Edmund J. Burke wrote:
> On 4/3/2016 9:23 AM, jmcquown wrote:
>> On 4/3/2016 12:15 PM, rosie wrote:
>>> I always use butter and not margarine. Fr a long time I have found
>>> Plugra to be the best, it is so tasty. Recently I found Land O Lakes
>>> Butter with Olive Oil and Sea Salt !! It is even better than Plugra.
>>> Has anyone else tried it??
>>>
>> I've never tried Plugra. I've frequently bought Land O'Lakes butter.
>> But I more frequently buy Publix brand butter. Same ingredients, half
>> the cost unless L'OL is on sale. I freeze sticks of butter. Stock up
>> when it's on sale. Freezing doesn't hurt butter one little bit.
>>
>> Jill
>
>
> Publix? What the **** is that brand?
> And wot woe-begotten part of North America do you porcine folks live in?
> LOL
>


Well...South Slave-o-lina, duh!

Now shine my clogs and make them watertight!
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Default BUTTER !!
On Wednesday, April 6, 2016 at 6:52:39 AM UTC-10, Cindy Hamilton wrote:
> On Wednesday, April 6, 2016 at 11:42:38 AM UTC-4, dsi1 wrote:
> > On Tuesday, April 5, 2016 at 5:57:13 PM UTC-10, W wrote:
> > > "rosie" > wrote in message
> > > ...
> > > > I always use butter and not margarine. Fr a long time I have found Plugra
> > > to be the best, it is so tasty. Recently I found Land O Lakes Butter with
> > > Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else
> > > tried it??
> > >
> > > I make my own clarified butter (aka Indian ghee). By going through that
> > > extra step, you burn off the dairy proteins and solids that cause many
> > > people nasty side effects, including potential triggers for autoimmune
> > > disorders. I love the fact that the pure fat in clarified butter has a
> > > burning point that is around 450 F. That is one reason that this kind of
> > > butter is the preferred type in French cooking for sautee.
> > >
> > > I use KerryGold butter at the start because it comes from grass fed cows.
> > > The reason I prefer this to cheaper butters that are "organic" is that grass
> > > fed milk has much lower levels of Omega-6 fatty acids. Basically wheat and
> > > grain feed is loaded with the unhealthy types of polyunsaturated fats.
> > > When you buy meat or dairy products that come from grain fed cows, the bad
> > > fats in the cow feed gets transferred into your body.
> > >
> > > Six 8oz sticks of KerryGold butter manage to almost fill two 32 oz Ball
> > > jars. Don't ask me how that math happens. I'm just reporting the news not
> > > understanding it.
> > >
> > > --
> > > W
> >
> > My guess is that you're actually filling up two 16oz jars. OTOH, if you can really make almost 64oz of ghee with 48oz of butter, I'm making some ghee!
>
> He's mixing mass (8 oz sticks of butter) and volume (32-ounce
> jars). It's a 1:1 ratio only for water (and substances very
> close to water in density).
>
> Still, I can't picture cramming a pound and a half of butter
> into two quart jars and them even coming close to filling
> the jars. You're probably right about the jar size. I'd
> rather use a straight-sided widemouth pint jar anyway.
> Easier to get that last drib of butter out of the jar.
>
> Cindy Hamilton

He's actually talking about processing 3lbs of butter - 6 cups, into ghee. I think that after boiling off the water and removing the milk solids, you could have about 32oz of ghee. That's just my guess, of course.
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On Wednesday, April 6, 2016 at 3:41:39 PM UTC-4, dsi1 wrote:
> On Wednesday, April 6, 2016 at 6:52:39 AM UTC-10, Cindy Hamilton wrote:
> > On Wednesday, April 6, 2016 at 11:42:38 AM UTC-4, dsi1 wrote:
> > > On Tuesday, April 5, 2016 at 5:57:13 PM UTC-10, W wrote:
> > > > "rosie" > wrote in message
> > > > ...
> > > > > I always use butter and not margarine. Fr a long time I have found Plugra
> > > > to be the best, it is so tasty. Recently I found Land O Lakes Butter with
> > > > Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else
> > > > tried it??
> > > >
> > > > I make my own clarified butter (aka Indian ghee). By going through that
> > > > extra step, you burn off the dairy proteins and solids that cause many
> > > > people nasty side effects, including potential triggers for autoimmune
> > > > disorders. I love the fact that the pure fat in clarified butter has a
> > > > burning point that is around 450 F. That is one reason that this kind of
> > > > butter is the preferred type in French cooking for sautee.
> > > >
> > > > I use KerryGold butter at the start because it comes from grass fed cows.
> > > > The reason I prefer this to cheaper butters that are "organic" is that grass
> > > > fed milk has much lower levels of Omega-6 fatty acids. Basically wheat and
> > > > grain feed is loaded with the unhealthy types of polyunsaturated fats.
> > > > When you buy meat or dairy products that come from grain fed cows, the bad
> > > > fats in the cow feed gets transferred into your body.
> > > >
> > > > Six 8oz sticks of KerryGold butter manage to almost fill two 32 oz Ball
> > > > jars. Don't ask me how that math happens. I'm just reporting the news not
> > > > understanding it.
> > > >
> > > > --
> > > > W
> > >
> > > My guess is that you're actually filling up two 16oz jars. OTOH, if you can really make almost 64oz of ghee with 48oz of butter, I'm making some ghee!
> >
> > He's mixing mass (8 oz sticks of butter) and volume (32-ounce
> > jars). It's a 1:1 ratio only for water (and substances very
> > close to water in density).
> >
> > Still, I can't picture cramming a pound and a half of butter
> > into two quart jars and them even coming close to filling
> > the jars. You're probably right about the jar size. I'd
> > rather use a straight-sided widemouth pint jar anyway.
> > Easier to get that last drib of butter out of the jar.
> >
> > Cindy Hamilton
>
> He's actually talking about processing 3lbs of butter - 6 cups, into ghee. I think that after boiling off the water and removing the milk solids, you could have about 32oz of ghee. That's just my guess, of course.

Doh! When he said "stick", I was picturing the usual 1/4
pound stick. Now I can visualize a package of Kerrygold,
and it's a half-pound lump. Your math is better than
my math.

Cindy Hamilton
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Default BUTTER !!


"Cindy Hamilton" > wrote in message
...
> On Wednesday, April 6, 2016 at 3:41:39 PM UTC-4, dsi1 wrote:
>> On Wednesday, April 6, 2016 at 6:52:39 AM UTC-10, Cindy Hamilton wrote:
>> > On Wednesday, April 6, 2016 at 11:42:38 AM UTC-4, dsi1 wrote:
>> > > On Tuesday, April 5, 2016 at 5:57:13 PM UTC-10, W wrote:
>> > > > "rosie" > wrote in message
>> > > > ...
>> > > > > I always use butter and not margarine. Fr a long time I have
>> > > > > found Plugra
>> > > > to be the best, it is so tasty. Recently I found Land O Lakes
>> > > > Butter with
>> > > > Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone
>> > > > else
>> > > > tried it??
>> > > >
>> > > > I make my own clarified butter (aka Indian ghee). By going
>> > > > through that
>> > > > extra step, you burn off the dairy proteins and solids that cause
>> > > > many
>> > > > people nasty side effects, including potential triggers for
>> > > > autoimmune
>> > > > disorders. I love the fact that the pure fat in clarified butter
>> > > > has a
>> > > > burning point that is around 450 F. That is one reason that this
>> > > > kind of
>> > > > butter is the preferred type in French cooking for sautee.
>> > > >
>> > > > I use KerryGold butter at the start because it comes from grass fed
>> > > > cows.
>> > > > The reason I prefer this to cheaper butters that are "organic" is
>> > > > that grass
>> > > > fed milk has much lower levels of Omega-6 fatty acids. Basically
>> > > > wheat and
>> > > > grain feed is loaded with the unhealthy types of polyunsaturated
>> > > > fats.
>> > > > When you buy meat or dairy products that come from grain fed cows,
>> > > > the bad
>> > > > fats in the cow feed gets transferred into your body.
>> > > >
>> > > > Six 8oz sticks of KerryGold butter manage to almost fill two 32 oz
>> > > > Ball
>> > > > jars. Don't ask me how that math happens. I'm just reporting the
>> > > > news not
>> > > > understanding it.
>> > > >
>> > > > --
>> > > > W
>> > >
>> > > My guess is that you're actually filling up two 16oz jars. OTOH, if
>> > > you can really make almost 64oz of ghee with 48oz of butter, I'm
>> > > making some ghee!
>> >
>> > He's mixing mass (8 oz sticks of butter) and volume (32-ounce
>> > jars). It's a 1:1 ratio only for water (and substances very
>> > close to water in density).
>> >
>> > Still, I can't picture cramming a pound and a half of butter
>> > into two quart jars and them even coming close to filling
>> > the jars. You're probably right about the jar size. I'd
>> > rather use a straight-sided widemouth pint jar anyway.
>> > Easier to get that last drib of butter out of the jar.
>> >
>> > Cindy Hamilton
>>
>> He's actually talking about processing 3lbs of butter - 6 cups, into
>> ghee. I think that after boiling off the water and removing the milk
>> solids, you could have about 32oz of ghee. That's just my guess, of
>> course.
>
> Doh! When he said "stick", I was picturing the usual 1/4
> pound stick. Now I can visualize a package of Kerrygold,
> and it's a half-pound lump. Your math is better than
> my math.

Better still, just buy your ghee in a can from the supermarket <g>


--
http://www.helpforheroes.org.uk/shop/

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Default BUTTER !!
On Wed, 6 Apr 2016 21:34:42 +0100, "Ophelia" >
wrote:

> Better still, just buy your ghee in a can from the supermarket <g>
>
The ghee I buy comes in a jar.

--

sf
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Default BUTTER !!
On 4/6/2016 10:31 AM, Cindy Hamilton wrote:
> On Wednesday, April 6, 2016 at 3:41:39 PM UTC-4, dsi1 wrote:
>> On Wednesday, April 6, 2016 at 6:52:39 AM UTC-10, Cindy Hamilton wrote:
>>> On Wednesday, April 6, 2016 at 11:42:38 AM UTC-4, dsi1 wrote:
>>>> On Tuesday, April 5, 2016 at 5:57:13 PM UTC-10, W wrote:
>>>>> "rosie" > wrote in message
>>>>> ...
>>>>>> I always use butter and not margarine. Fr a long time I have found Plugra
>>>>> to be the best, it is so tasty. Recently I found Land O Lakes Butter with
>>>>> Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else
>>>>> tried it??
>>>>>
>>>>> I make my own clarified butter (aka Indian ghee). By going through that
>>>>> extra step, you burn off the dairy proteins and solids that cause many
>>>>> people nasty side effects, including potential triggers for autoimmune
>>>>> disorders. I love the fact that the pure fat in clarified butter has a
>>>>> burning point that is around 450 F. That is one reason that this kind of
>>>>> butter is the preferred type in French cooking for sautee.
>>>>>
>>>>> I use KerryGold butter at the start because it comes from grass fed cows.
>>>>> The reason I prefer this to cheaper butters that are "organic" is that grass
>>>>> fed milk has much lower levels of Omega-6 fatty acids. Basically wheat and
>>>>> grain feed is loaded with the unhealthy types of polyunsaturated fats.
>>>>> When you buy meat or dairy products that come from grain fed cows, the bad
>>>>> fats in the cow feed gets transferred into your body.
>>>>>
>>>>> Six 8oz sticks of KerryGold butter manage to almost fill two 32 oz Ball
>>>>> jars. Don't ask me how that math happens. I'm just reporting the news not
>>>>> understanding it.
>>>>>
>>>>> --
>>>>> W
>>>>
>>>> My guess is that you're actually filling up two 16oz jars. OTOH, if you can really make almost 64oz of ghee with 48oz of butter, I'm making some ghee!
>>>
>>> He's mixing mass (8 oz sticks of butter) and volume (32-ounce
>>> jars). It's a 1:1 ratio only for water (and substances very
>>> close to water in density).
>>>
>>> Still, I can't picture cramming a pound and a half of butter
>>> into two quart jars and them even coming close to filling
>>> the jars. You're probably right about the jar size. I'd
>>> rather use a straight-sided widemouth pint jar anyway.
>>> Easier to get that last drib of butter out of the jar.
>>>
>>> Cindy Hamilton
>>
>> He's actually talking about processing 3lbs of butter - 6 cups, into ghee. I think that after boiling off the water and removing the milk solids, you could have about 32oz of ghee. That's just my guess, of course.
>
> Doh! When he said "stick", I was picturing the usual 1/4
> pound stick. Now I can visualize a package of Kerrygold,
> and it's a half-pound lump. Your math is better than
> my math.
>
> Cindy Hamilton
>


My math is not better than anybody's math. That's no guess!
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Default SOME HEIFER TALKS ABOUT "BUTTER !!"
On 4/6/2016 2:43 PM, Sqwertz wrote:
> On 4/3/2016 10:30 AM, Colonel Edmund J. Burke wrote:
>> On 4/3/2016 9:23 AM, jmcquown wrote:
>>> On 4/3/2016 12:15 PM, rosie wrote:
>>>> I always use butter and not margarine. Fr a long time I have found
>>>> Plugra to be the best, it is so tasty. Recently I found Land O Lakes
>>>> Butter with Olive Oil and Sea Salt !! It is even better than Plugra.
>>>> Has anyone else tried it??
>>>>
>>> I've never tried Plugra. I've frequently bought Land O'Lakes butter.
>>> But I more frequently buy Publix brand butter. Same ingredients, half
>>> the cost unless L'OL is on sale. I freeze sticks of butter. Stock up
>>> when it's on sale. Freezing doesn't hurt butter one little bit.
>>>
>>> Jill
>>
>>
>> Publix? What the **** is that brand?
>> And wot woe-begotten part of North America do you porcine folks live in?
>> LOL
>>
>
> Well...South Slave-o-lina, duh!
>
> Now shine my clogs and make them watertight!
>

Yer momma gimme good head, little feller.
LOL
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Default SOME HEIFER TALKS ABOUT "BUTTER !!"
On 4/7/2016 6:46 AM, jmcquown wrote:
> On 4/6/2016 2:42 PM, Sqwertz wrote:
>> On 4/3/2016 10:30 AM, Colonel Edmund J. Burke wrote:
>>> On 4/3/2016 9:23 AM, jmcquown wrote:
>>>> On 4/3/2016 12:15 PM, rosie wrote:
>>>>> I always use butter and not margarine. Fr a long time I have found
>>>>> Plugra to be the best, it is so tasty. Recently I found Land O Lakes
>>>>> Butter with Olive Oil and Sea Salt !! It is even better than Plugra.
>>>>> Has anyone else tried it??
>>>>>
>>>> I've never tried Plugra. I've frequently bought Land O'Lakes butter.
>>>> But I more frequently buy Publix brand butter. Same ingredients, half
>>>> the cost unless L'OL is on sale. I freeze sticks of butter. Stock up
>>>> when it's on sale. Freezing doesn't hurt butter one little bit.
>>>>
>>>> Jill
>>>
>>>
>>> Publix? What the **** is that brand?
>>> And wot woe-begotten part of North America do you porcine folks live in?
>>> LOL
>>>
>>
>>
>> Well...South Slave-o-lina, duh!
>>
>
> Don't bother. The troll wouldn't know food if it hit him in the ass.
> Buttering his ass he *might* be familiar with...
>
> Jill


Do you have a nice ass, Jill?
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Default SOME HEIFER TALKS ABOUT "BUTTER !!"
On Sun, 03 Apr 2016 12:30:40 -0400, Colonel Edmund J. Burke
> wrote:

> On 4/3/2016 9:23 AM, jmcquown wrote:
>> On 4/3/2016 12:15 PM, rosie wrote:
>>> I always use butter and not margarine. Fr a long time I have found
>>> Plugra to be the best, it is so tasty. Recently I found Land O Lakes
>>> Butter with Olive Oil and Sea Salt !! It is even better than Plugra.
>>> Has anyone else tried it??
>>>
>> I've never tried Plugra. I've frequently bought Land O'Lakes butter.
>> But I more frequently buy Publix brand butter. Same ingredients, half
>> the cost unless L'OL is on sale. I freeze sticks of butter. Stock up
>> when it's on sale. Freezing doesn't hurt butter one little bit.
>>
>> Jill
>
>
> Publix? What the **** is that brand?
> And wot woe-begotten part of North America do you porcine folks live in?
> LOL
>

have y'all ever thought of just using olive oil and some salt instead of
fat and cholesterol?

--
the never-ending saga of fakey's "lotus"...
https://web.archive.org/web/20160324...om/S1Xr5PO.png

-

"sines, sines, everywhere there's sines
blocking up the snickerTurds, breaking his mind"
http://imgur.com/a/yMFsu

-

FNVWe attempts to rewrite physics texts in Message-ID:
>

">>let's not forget that mine also had the correct applied mathematics
>> equations unlike fakey the supposed know-it-all:
>> phase A: 120*sin(2*pi*60*x)
>> phase B: 120*sin(2*pi*60*x+pi)
>> voltage difference between phase A and phase B at any point x in time:
>> 120*sin(2*pi*60*x) - 120*sin(2*pi*60*x+pi) = 240*sin(2*pi*60*x)

Wrong, as has already been proven. What does it say below, you fecking
*moron*?

"The _sum_ E(θ) ‰¡ E(a) + E(b) can be written thusly:""

it says that you don't even know how to correctly apply mathematics to
real-world AC electricity, snickerTurds. it says that you're in denial
about the inversion of your AC legs.

http://www.allaboutcircuits.com/text...power-systems/
http://sub.allaboutcircuits.com/images/02170.png
"To mathematically calculate voltage between €śhot€ť wires, we must subtract
voltages, because their polarity marks show them to be opposed to each
other:"
http://sub.allaboutcircuits.com/images/12112.png

http://www.samlexamerica.com/support...Circuit s.pdf

on page 2:

** NOTE: The phase of Hot Leg 2 (Phase B) is in the
opposite direction - i.e., 180° apart from the phase
of Hot Leg L1 (Phase A)

*COUGH*
SPNAK!!

-

i know a guy on the internet who will draw a triangular sine wave in ASCII
art if you ask nicely.</GROUCHO MARX>
see: Message-ID: >

-

snickerTurds can't seem to refute the following:

- begin snickerSinewaveStew.cpp --
/*
HOW TO RUN: download arbitrary precision libraries from:

http://www.hvks.com/Numerical/arbitrary_precision.html

place those files in a directory and save this file as
snickerSinewaveStew.cpp inside that same directory.

compiles with:

gcc -Wall -I. precisioncore.cpp snickerSinewaveStew.cpp -lstdc++

run with:

../a.out

enjoy the LULZ

*/
#include <fprecision.h>
#include <iostream.h>

using namespace std;

int main(){

//float_precision MIN=float_precision(0);
//float_precision MAX=float_precision(0);

float_precision STEP=float_precision(.0001);
float_precision t=float_precision(0); // time variable
float_precision sum=float_precision(0); // sum of SnickerTurd's
ridiculous sinewave mess
float_precision snickerPrediction=float_precision(2550.25); //
snickerTurd's erroneous k0oK-k'lame Sum
float_precision PI;
PI =_float_table(_PI,25);

// this while loop will run forever, but snickers doesn't understand why
while(sum < snickerPrediction){

// fakey's Sinewave Stew(TM) see: MID:
>
sum = (float_precision(150) * float_precision(
sin(float_precision(120)*float_precision(2)*PI*t)) ) +
(float_precision(20.25) * float_precision(
sin(float_precision(33)*float_precision(2)*PI*t))) +
(float_precision(1400)* float_precision(
sin(float_precision(150)*float_precision(2)*PI*t)) ) +(float_precision(20)*
float_precision(sin(float_precision(5013)*float_pr ecision(2)*PI*t))) +
(float_precision(600)*float_precision(sin(float_pr ecision(13)*float_precision(2)*PI*t)))
+
(float_precision(360)*float_precision(sin(float_pr ecision(1209)*float_precision(2)*PI*t)));

// perhaps show a few values larger than +2300 to educate teh
snickerTurds
if(sum>float_precision(2300)){
cout << "t=" << t << " sum=" << sum << std::endl;
}
t = t+STEP;
}
/*

Message-ID: >
"Oh, yeah... it's 2550.25 volts... so why does your graph not even
reach 2500 volts, given that eventually all the sinewaves will
constructively interfere (ie: *add* to each other) to *sum* to 2550.25
volts?"

Fakey, it doesn't reach 2500 volts because the summation of your sinewaves
never reaches that. They never reach their max values at the same time.
That's how stupid you are.

Message-ID: >
"I most certainly *did* prove otherwise. It can't even arrive at the
correct sinewave summation voltage of 2550.25 volts"

Fakey, you only *proved* that you are too inept to graph the equations and
notice a few things about the interactions of their frequencies when
summed.

the next line of code is never executed, but snickers DEFINITELY can't
figure out why it isn't and instead has a bunch of lame excuses while
still having not produced a value for t where the sum=2550.25, as he has
k0okily proklamed in many usenet messages that are archived FOREVER.

*/
cout << "snickerTurds was right! the sum is " << sum << " at time t=" <<
t <<endl;
}
- end snickerSinewaveStew.cpp --

-

Fakey irrationally demands a theme song to foam to:
"all I really want your pathetic pwned ass to do is write me a classic
rock song as tribute to your Usenet Lord and Master..."
>

-

Somewhere Abouts Round Fri, 12 Feb 2016 17:25:03 -0500, Friendly
Neighborhood Vote Wrangler Emeritus > wrote:

<snicker>

Fag. LOL
Idiot. LOL
Moron. LOL
Tranny. LOL
Libtard. LOL
Crackhead. LOL
GableTard. LOL
DildoRider. LOL
Bad Musician. LOL
Stick Figure. LOL
Terrible Liar. LOL
Sinewave Spammer. LOL
Outerfilthing Stalker. LOL
Talentless FrothMonkey. LOL
Math Challenged Halfwit. LOL
Klimate Katastrophe Kook. LOL
Defeated Tearful Spankard. LOL
Waster Of Time To Save $10. LOL
Worst Maker Of Sinewaves In The History Of Usenet. LOL

<the band strikes up a rousing version of "on top of old smokey">

on top of old snick-ers, all covered with Fag. LOL
is where my usenet lord and mas-ter
can go straight to hell*

*hell doesn't exist. hope everybody is having a productive evening.

-

http://i.imgur.com/2tH6zVB.jpg

http://cafepress.com/kooktown

http://i.imgur.com/pnWqhSG.jpg

-

If my poasts are offensive to you, you can always block all From: headers
containing ", unless you are an idiot who would like to
yammer about "morphing" and maybe try to lodge some frivolous complaints
to my news provider, then please be sure to ignore this helpful
information and have fun making an ass of yourself in public.

if that route of silencing those horrid opinions of mine that you
downloaded to your computer under duress doesn't work you can always try:
http://i.imgur.com/jlsN9JX.png?2

-

http://rationalwiki.org/wiki/Gish_Gallop
The Gish Gallop is often used as an indirect argument from authority €” as
it appears to paint the galloper as an expert in a broad range of subjects
or with an extensive knowledge of an individual one. Simultaneously it
presents opponents (in spoken debates) or refuters (in written,
Internet-based ones) as incompetent bumblers who didn't do their homework
before the debate. Such emphasis on style over substance is the reason
many scientists disdain public debates as a forum for disseminating
opinions. - Page #1 from the Gospel of SnickerTurd

-

Coming soon! To a newsgroup near you!:

$ perl fakeyBot.pl
FakeyBot> I'm FakeyBot. What's your name so I can Google-stalk you,
look you up on Radaris, and hurl invective and probably-illegal harrassing
bile from behind an anonymous dizum account? <snicker>
You> Robert Michael Wolfe
FakeyBot> Oh look, you're back again to polish my size 16 steel-toed
boot with your colon and listen to me talk about bestiality and cocks,
Robert. <snicker>
Robert> you talk about cocks a lot.
FakeyBot> Oh, I talk about sex a lot?
Robert> *** sex, mostly...
FakeyBot> Fag!

(just as useful as the original!)

-

snickers the wonderturd describes how he alerted lots of his kiddie pr0n
friends to the ensuing FBI sting in message
>:
"That's easy enough to do... how do you think my crew uncovered the
largest CP ring using Tor and I2P, which we promptly turned over to
the FBI? I discovered a way to uncover the IP addresses the I2P users were
using, and a way of tracking Eepsites back to their IP addresses, then we
figured out that we could DDOS a Tor IP address and modify Tor headers
while checking whether a Tor hidden service was still up, then using
process of elimination to pinpoint the IP address hosting that hidden
service. It's not rocket science.

_The I2P community got all up in arms when I discussed on their forum how
I was doing it, and that it'd be a good way of cleaning up I2P so it can
get on with being a platform to research anonymous communication... my
distinct impression was that the "anonymity
research platform" story was just a cover story to allow pervs to
trade CP._ (NOTE: admits to participating in what he "suspected" was a
kiddie pr0n network.)

That Silk Road 2.0 was taken offline in the ensuing FBI Operation
Onymous was just icing on the cake."

-

Golden Killfile, June 2005
KOTM, November 2006
Bob Allisat Memorial Hook, Line & Sinker, November 2006
Special Ops Cody Memorial Purple Heart, November 2006
Special Ops Cody Memorial Purple Heart, September 2007
Tony Sidaway Memorial "Drama Queen" Award, November 2006
Busted Urinal Award, April 2007
Order of the Holey Sockpuppet, September 2007
Barbara Woodhouse Memorial Dog Whistle, September 2006
Barbara Woodhouse Memorial Dog Whistle, April 2008
Tinfoil Sombrero, February 2007
AUK Mascot, September 2007
Putting the Awards Out of Order to Screw With the OCD ****heads, March 2016

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Default SOME HEIFER TALKS ABOUT "BUTTER !!"
On 4/7/2016 9:37 AM, "Fakey's" dogwhistle holder living at 5907 Stanton
Ave., Pittsburgh, PA (aka Teh Mop Jockey), socked up as 5907 Stanton
Avenue, Pittsburgh, PA 15206-2117 wrote:
> On Sun, 03 Apr 2016 12:30:40 -0400, Colonel Edmund J. Burke
> > wrote:
>
>> On 4/3/2016 9:23 AM, jmcquown wrote:
>>> On 4/3/2016 12:15 PM, rosie wrote:
>>>> I always use butter and not margarine. Fr a long time I have found
>>>> Plugra to be the best, it is so tasty. Recently I found Land O Lakes
>>>> Butter with Olive Oil and Sea Salt !! It is even better than Plugra.
>>>> Has anyone else tried it??
>>>>
>>> I've never tried Plugra. I've frequently bought Land O'Lakes butter.
>>> But I more frequently buy Publix brand butter. Same ingredients, half
>>> the cost unless L'OL is on sale. I freeze sticks of butter. Stock up
>>> when it's on sale. Freezing doesn't hurt butter one little bit.
>>>
>>> Jill
>>
>>
>> Publix? What the **** is that brand?
>> And wot woe-begotten part of North America do you porcine folks live in?
>> LOL
>>
>
> have y'all ever thought of just using olive oil and some salt instead of
> fat and cholesterol?
>

If you were to take a gander at Jill's ass, you could answer that
questions yerself.
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Posts: 33,326
Default SOME HEIFER TALKS ABOUT "BUTTER !!"
On 4/7/2016 10:42 AM, Colonel Edmund J. Burke wrote:
> On 4/7/2016 9:37 AM, "Fakey's" dogwhistle holder living at 5907 Stanton
> Ave., Pittsburgh, PA (aka Teh Mop Jockey), socked up as 5907 Stanton
> Avenue, Pittsburgh, PA 15206-2117 wrote:
>> On Sun, 03 Apr 2016 12:30:40 -0400, Colonel Edmund J. Burke
>> > wrote:
>>
>>> On 4/3/2016 9:23 AM, jmcquown wrote:
>>>> On 4/3/2016 12:15 PM, rosie wrote:
>>>>> I always use butter and not margarine. Fr a long time I have found
>>>>> Plugra to be the best, it is so tasty. Recently I found Land O Lakes
>>>>> Butter with Olive Oil and Sea Salt !! It is even better than Plugra.
>>>>> Has anyone else tried it??
>>>>>
>>>> I've never tried Plugra. I've frequently bought Land O'Lakes butter.
>>>> But I more frequently buy Publix brand butter. Same ingredients, half
>>>> the cost unless L'OL is on sale. I freeze sticks of butter. Stock up
>>>> when it's on sale. Freezing doesn't hurt butter one little bit.
>>>>
>>>> Jill
>>>
>>>
>>> Publix? What the **** is that brand?
>>> And wot woe-begotten part of North America do you porcine folks live in?
>>> LOL
>>>
>>
>> have y'all ever thought of just using olive oil and some salt instead of
>> fat and cholesterol?
>>
>
> If you were to take a gander at Jill's ass, you could answer that
> questions yerself.


Have ya seen her fer real?

http://www.recfoodcooking.com/mug/sh...%20McQuown.jpg

Tidy whitey, no?
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