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Weird margarine
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Julie Bove
Jan 31, 2014, 5:54:46 PM1/31/14
to
I've been eating Smart Balance Light with flax seed oil, mainly because it
is one of the few margarines with no milk in it and it is cheaper than
things like Benecol. No problems until this last tub.
I opened it and it didn't look right. Texture was clumpy. Looked like soft
scrambled eggs. Although it seems to taste okay, it's ruining my toast. I
put it on there and at first it doesn't melt. But then it goes all watery
and makes my toast soggy.
Any clues what could have happened to this stuff? I will probably write to
the company about this later. Am going to the store soon and will get more
or look for something else but I think this is the only product that Winco
sells with no milk in it.
It seems to me that they might have overwhipped it or something.
is one of the few margarines with no milk in it and it is cheaper than
things like Benecol. No problems until this last tub.
I opened it and it didn't look right. Texture was clumpy. Looked like soft
scrambled eggs. Although it seems to taste okay, it's ruining my toast. I
put it on there and at first it doesn't melt. But then it goes all watery
and makes my toast soggy.
Any clues what could have happened to this stuff? I will probably write to
the company about this later. Am going to the store soon and will get more
or look for something else but I think this is the only product that Winco
sells with no milk in it.
It seems to me that they might have overwhipped it or something.
Message has been deleted
Message has been deleted
Chemo
Jan 31, 2014, 7:26:49 PM1/31/14
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Pete C.
Jan 31, 2014, 9:10:51 PM1/31/14
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shipping.
Roy
Jan 31, 2014, 9:29:17 PM1/31/14
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On Friday, January 31, 2014 3:54:46 PM UTC-7, Julie Bove wrote:
> I've been eating Smart Balance Light with flax seed oil, mainly because it
>
> is one of the few margarines with no milk in it and it is cheaper than
>
> things like Benecol. No problems until this last tub.
>
Its NOT margarine and it is a mixture of LITE butter and canola oil. So
> I've been eating Smart Balance Light with flax seed oil, mainly because it
>
> is one of the few margarines with no milk in it and it is cheaper than
>
> things like Benecol. No problems until this last tub.
>
if you think its not DAIRY...you are WRONG. See you can eat DAIRY and didn't know it.
Probably a bad batch or got frozen somewhere. Next time buy BUTTER and enjoy life...eating that other crap will kill you.
===
S Viemeister
Jan 31, 2014, 9:38:43 PM1/31/14
to
On 1/31/2014 9:29 PM, Roy wrote:
> On Friday, January 31, 2014 3:54:46 PM UTC-7, Julie Bove wrote:
>> I've been eating Smart Balance Light with flax seed oil, mainly because it
>> is one of the few margarines with no milk in it and it is cheaper than
>> things like Benecol. No problems until this last tub.
>>
> Its NOT margarine and it is a mixture of LITE butter and canola oil. So
> if you think its not DAIRY...you are WRONG. See you can eat DAIRY and didn't know it.
>
Smart Balance Light with Flaxseed Oil:
> On Friday, January 31, 2014 3:54:46 PM UTC-7, Julie Bove wrote:
>> I've been eating Smart Balance Light with flax seed oil, mainly because it
>> is one of the few margarines with no milk in it and it is cheaper than
>> things like Benecol. No problems until this last tub.
>>
> Its NOT margarine and it is a mixture of LITE butter and canola oil. So
> if you think its not DAIRY...you are WRONG. See you can eat DAIRY and didn't know it.
>
"Water, Oil Blend (Palm Fruit, Soybean, Flaxseed, Canola, And Olive
Oils), Contains Less Than 2% of Salt, Natural And Artificial Flavor,
Vegetable Monoglycerides And Sorbitan Esters of Fatty Acids, Soy
Lecithin, Dl-Alpha-Tocopheryl Acetate (Vitamin E), Vitamin A Palmitate,
Lactic Acid, Betacarotene Color, And Potassium Sorbate, Tbhq And Calcium
Disodium Edta (to Preserve Freshness)".
Which of the above ingredients is dairy?
Timo
Jan 31, 2014, 10:02:25 PM1/31/14
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On Saturday, February 1, 2014 8:54:46 AM UTC+10, Julie Bove wrote:
> I've been eating Smart Balance Light with flax seed oil [...]
Also as said above, there'll be less trouble with a higher fat spread. This one is mostly water. Again, as said above, it isn't margarine by any widely accepted technical standards. Originally, margarine was 80% fat or more, and these days, the great power of Codex Al. decrees that 60% or more can be labelled as margarine as long as there is appropriate labelling (as decreed by Codex Al.) so people don't think it is 80%+. This is less than 40% fat. This makes a difference. Cream is a fat-in-water emulsion (little globs of fat, floating in water). Butter is a water-in-fat emulsion (some would call it a "reverse emulsion"). Similarly, margarine is a water-in-fat emulsion (little globs of water floating in fat). At less than 40%, this would be hard to do as water-in-fat, and all sorts of things could go wrong it it freezes or gets too warm.
Throw it away, and get a new one. Switch to a higher fat spread/margarine if it happens again. Yes, needing/wanting dairy-free cuts the choice down a lot (the number of dairy-free brands over here tripled in the last few years (not counting a dodgy margarine made from recycled deep-frying oil), but there still isn't much choice).
> I've been eating Smart Balance Light with flax seed oil [...]
> Any clues what could have happened to this stuff?
As already said above, perhaps frozen. Otherwise, too warm.
Also as said above, there'll be less trouble with a higher fat spread. This one is mostly water. Again, as said above, it isn't margarine by any widely accepted technical standards. Originally, margarine was 80% fat or more, and these days, the great power of Codex Al. decrees that 60% or more can be labelled as margarine as long as there is appropriate labelling (as decreed by Codex Al.) so people don't think it is 80%+. This is less than 40% fat. This makes a difference. Cream is a fat-in-water emulsion (little globs of fat, floating in water). Butter is a water-in-fat emulsion (some would call it a "reverse emulsion"). Similarly, margarine is a water-in-fat emulsion (little globs of water floating in fat). At less than 40%, this would be hard to do as water-in-fat, and all sorts of things could go wrong it it freezes or gets too warm.
Throw it away, and get a new one. Switch to a higher fat spread/margarine if it happens again. Yes, needing/wanting dairy-free cuts the choice down a lot (the number of dairy-free brands over here tripled in the last few years (not counting a dodgy margarine made from recycled deep-frying oil), but there still isn't much choice).
Roy
Jan 31, 2014, 10:33:01 PM1/31/14
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Look for your self.
===
Timo
Jan 31, 2014, 10:39:22 PM1/31/14
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On Saturday, February 1, 2014 1:33:01 PM UTC+10, Roy wrote:
>
> Their web site says that it is a blend of lite butter and canola oil.
> Look for your self.
http://www.smartbalance.com/products/buttery-spread/smart-balance-light-original-buttery-spread-flax
>
> Their web site says that it is a blend of lite butter and canola oil.
> Look for your self.
Where does it say that? The version of their web site that shows up here doesn't. Even says "Vegan".
Roy
Jan 31, 2014, 10:41:00 PM1/31/14
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===
Message has been deleted
Message has been deleted
jmcquown
Jan 31, 2014, 10:53:51 PM1/31/14
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http://www.smartbalance.com/products/buttery-spread/smart-balance-light-original-buttery-spread-flax
Aside from the ingredients above, the lable also says "keep
refrigerated. Do not freeze". I suspect this stuff got frozen during
transport or storage.
Jill
jmcquown
Jan 31, 2014, 11:08:56 PM1/31/14
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On 1/31/2014 7:14 PM, Sqwertz wrote:
> On Fri, 31 Jan 2014 17:25:46 -0600, Sqwertz wrote:
>> Manufacturers are replacing more expensive oils with water to cheapen
>> the product. Some spreads are less than 33% oil now. 2 decades ago
>> is was hard to find anything less than 80% oil.
>
> OH, and by the way, IT IS NOT MARGARINE. For the 200th time. If it
> WAS margarine, you wouldn't be having these problems.
>
> -sw
>
It doesn't matter if it's technically MARGARINE or not. It's not
butter. We all know that.
Jill
> On Fri, 31 Jan 2014 17:25:46 -0600, Sqwertz wrote:
>
>> On Fri, 31 Jan 2014 14:54:46 -0800, Julie Bove wrote:
>>
>>> I opened it and it didn't look right. Texture was clumpy. Looked like soft
>>> scrambled eggs. Although it seems to taste okay, it's ruining my toast. I
>>> put it on there and at first it doesn't melt. But then it goes all watery
>>> and makes my toast soggy.
>>
>> Always look at the oil content of the spreads you are buying.
>> On Fri, 31 Jan 2014 14:54:46 -0800, Julie Bove wrote:
>>
>>> I opened it and it didn't look right. Texture was clumpy. Looked like soft
>>> scrambled eggs. Although it seems to taste okay, it's ruining my toast. I
>>> put it on there and at first it doesn't melt. But then it goes all watery
>>> and makes my toast soggy.
>>
>> Manufacturers are replacing more expensive oils with water to cheapen
>> the product. Some spreads are less than 33% oil now. 2 decades ago
>> is was hard to find anything less than 80% oil.
>
> OH, and by the way, IT IS NOT MARGARINE. For the 200th time. If it
> WAS margarine, you wouldn't be having these problems.
>
> -sw
>
It doesn't matter if it's technically MARGARINE or not. It's not
butter. We all know that.
Jill
Message has been deleted
Message has been deleted
Timo
Jan 31, 2014, 11:38:59 PM1/31/14
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On Saturday, February 1, 2014 2:21:51 PM UTC+10, Sqwertz wrote:
>
> I don't know who Codex Al is,
Cure thy ignorance:
http://www.codexalimentarius.org/
http://en.wikipedia.org/wiki/Codex_Alimentarius
> but for it to be labeled margarine HERE
> in the U.S. it must be 80%. Regardless of what Al says.
Keep up with changes in the laws. Specifically, note what can be labelled as "reduced-fat margarine" and "light margarine". USA seems to be adopting the EU standards for such things. Such can't be labelled "margarine" without the qualifiers (as per Codex A. standards), but can be labelled as a particular type of margarine.
>
> I don't know who Codex Al is,
Cure thy ignorance:
http://www.codexalimentarius.org/
http://en.wikipedia.org/wiki/Codex_Alimentarius
> but for it to be labeled margarine HERE
> in the U.S. it must be 80%. Regardless of what Al says.
Keep up with changes in the laws. Specifically, note what can be labelled as "reduced-fat margarine" and "light margarine". USA seems to be adopting the EU standards for such things. Such can't be labelled "margarine" without the qualifiers (as per Codex A. standards), but can be labelled as a particular type of margarine.
Julie Bove
Jan 31, 2014, 11:47:57 PM1/31/14
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1mr70zfx...@sqwertz.com...
> On Fri, 31 Jan 2014 14:54:46 -0800, Julie Bove wrote:
>
>
>> I opened it and it didn't look right. Texture was clumpy. Looked like
>> soft
>> scrambled eggs. Although it seems to taste okay, it's ruining my toast.
>> I
>> put it on there and at first it doesn't melt. But then it goes all
>> watery
>> and makes my toast soggy.
>
>> soft
>> scrambled eggs. Although it seems to taste okay, it's ruining my toast.
>> I
>> put it on there and at first it doesn't melt. But then it goes all
>> watery
>> and makes my toast soggy.
>
> Always look at the oil content of the spreads you are buying.
> Manufacturers are replacing more expensive oils with water to cheapen
> the product. Some spreads are less than 33% oil now. 2 decades ago
> is was hard to find anything less than 80% oil.
Yes. I know this has water in it but I haven't many choices as I can't eat
> Manufacturers are replacing more expensive oils with water to cheapen
> the product. Some spreads are less than 33% oil now. 2 decades ago
> is was hard to find anything less than 80% oil.
anything with milk and the regular has milk. But the problem was specific
to the one container. As I let it sit out to contact the company, so much
water rose to the top that I'll bet I could drain off several Tablespoons.
And this is the small sized container.
I have a second container, purchased on the same day and it is fine. I have
since bought some Promise spread which is smaller and isn't cheap but it is
purported to lower cholesterol.
Will see what the company says about this.
Julie Bove
Jan 31, 2014, 11:49:29 PM1/31/14
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Fri, 31 Jan 2014 17:25:46 -0600, Sqwertz wrote:
>
>
>> On Fri, 31 Jan 2014 14:54:46 -0800, Julie Bove wrote:
>>
>>
>>> I opened it and it didn't look right. Texture was clumpy. Looked like
>>> soft
>>> scrambled eggs. Although it seems to taste okay, it's ruining my toast.
>>> I
>>> put it on there and at first it doesn't melt. But then it goes all
>>> watery
>>> and makes my toast soggy.
>>
>>> soft
>>> scrambled eggs. Although it seems to taste okay, it's ruining my toast.
>>> I
>>> put it on there and at first it doesn't melt. But then it goes all
>>> watery
>>> and makes my toast soggy.
>>
>> Always look at the oil content of the spreads you are buying.
>> Manufacturers are replacing more expensive oils with water to cheapen
>> the product. Some spreads are less than 33% oil now. 2 decades ago
>> is was hard to find anything less than 80% oil.
>
>> Manufacturers are replacing more expensive oils with water to cheapen
>> the product. Some spreads are less than 33% oil now. 2 decades ago
>> is was hard to find anything less than 80% oil.
>
> OH, and by the way, IT IS NOT MARGARINE. For the 200th time. If it
> WAS margarine, you wouldn't be having these problems.
You are correct. It says it is buttery spread.
> WAS margarine, you wouldn't be having these problems.
Julie Bove
Jan 31, 2014, 11:50:56 PM1/31/14
to
<meda...@gmail.com> wrote in message
news:5b4fff6f-a5cf-412b...@googlegroups.com...
No, *we* haven't and you're not nice. Whatever it is, it's not normal.
I've been buying it for years and it's never like this.
Julie Bove
Jan 31, 2014, 11:52:38 PM1/31/14
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"Pete C." <auxRe...@wpnet.us> wrote in message
news:52ec57aa$0$29822$862e...@ngroups.net...
> Given the time of year and weather lately, perhaps it froze somewhere in
> shipping.
Message has been deleted
Julie Bove
Jan 31, 2014, 11:56:25 PM1/31/14
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"Roy" <wil...@hotmail.com> wrote in message
news:cf337feb-7017-4d33...@googlegroups.com...
prefer not to be doubled over in pain and spending my life on the toilet
so...
Julie Bove
Jan 31, 2014, 11:57:18 PM1/31/14
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"S Viemeister" <firs...@lastname.oc.ku> wrote in message
news:bl351k...@mid.individual.net...
Julie Bove
Jan 31, 2014, 11:58:41 PM1/31/14
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news:7f93d489-d987-4e1d...@googlegroups.com...
What? I happen to be on the website. I'll look. Uh, WRONG! Says it is
vegan. Read it for yourself.
http://www.smartbalance.com/products/buttery-spread/smart-balance-light-original-buttery-spread-flax
vegan. Read it for yourself.
http://www.smartbalance.com/products/buttery-spread/smart-balance-light-original-buttery-spread-flax
Julie Bove
Jan 31, 2014, 11:59:45 PM1/31/14
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"Timo" <ti...@physics.uq.edu.au> wrote in message
news:b56fef6a-eb51-4ea8...@googlegroups.com...
Julie Bove
Feb 1, 2014, 12:01:11 AM2/1/14
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"jmcquown" <j_mc...@comcast.net> wrote in message
news:bl39ej...@mid.individual.net...
Julie Bove
Feb 1, 2014, 12:03:05 AM2/1/14
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news:17f3fb24-8ee2-47c9...@googlegroups.com...
I did buy some Promise Spread. Didn't want to but it was the only other
thing that Winco had that was dairy free. Will check out the Earth Balance
when I find a store that sells it. It's not cheap though and neither is
Benecol. Plus Benecol isn't all that good.
thing that Winco had that was dairy free. Will check out the Earth Balance
when I find a store that sells it. It's not cheap though and neither is
Benecol. Plus Benecol isn't all that good.
Message has been deleted
jmcquown
Feb 1, 2014, 12:15:10 AM2/1/14
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On 1/31/2014 11:37 PM, Sqwertz wrote:
> Butter", it DOES matter if it's margarine or some whipped water and
> oil product. Margarine has valid uses in baking and vegetarian
> cooking/baking. And it's important that it have the correct fat
> content.
>
> -sw
>
I suppose so. But since Julie said she's spreading it on toast (I'm
surprised she eats toast) the exact definition of "margarine" really
doesn't matter.
Jill
> On Fri, 31 Jan 2014 23:08:56 -0500, jmcquown wrote:
>
>> On 1/31/2014 7:14 PM, Sqwertz wrote:
>>
>>> OH, and by the way, IT IS NOT MARGARINE. For the 200th time. If it
>>> WAS margarine, you wouldn't be having these problems.
>>>
>
>> On 1/31/2014 7:14 PM, Sqwertz wrote:
>>
>>> OH, and by the way, IT IS NOT MARGARINE. For the 200th time. If it
>>> WAS margarine, you wouldn't be having these problems.
>>>
>> It doesn't matter if it's technically MARGARINE or not. It's not
>> butter. We all know that.
>
> But within the realm of "Oil and Water Emulsions Meant to Emulate
>> butter. We all know that.
>
> Butter", it DOES matter if it's margarine or some whipped water and
> oil product. Margarine has valid uses in baking and vegetarian
> cooking/baking. And it's important that it have the correct fat
> content.
>
> -sw
>
I suppose so. But since Julie said she's spreading it on toast (I'm
surprised she eats toast) the exact definition of "margarine" really
doesn't matter.
Jill
Julie Bove
Feb 1, 2014, 2:39:03 AM2/1/14
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Fri, 31 Jan 2014 20:47:57 -0800, Julie Bove wrote:
>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>>
>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>>
>>> Always look at the oil content of the spreads you are buying.
>>> Manufacturers are replacing more expensive oils with water to cheapen
>>> the product. Some spreads are less than 33% oil now. 2 decades ago
>>> is was hard to find anything less than 80% oil.
>>
>> Yes. I know this has water in it but I haven't many choices as I can't
>> eat
>> anything with milk and the regular has milk. But the problem was
>> specific
>> to the one container. As I let it sit out to contact the company, so
>> much
>> water rose to the top that I'll bet I could drain off several
>> Tablespoons.
>> And this is the small sized container.
>
> Then it was out of refrigeration for an extended period of time.
>>> Manufacturers are replacing more expensive oils with water to cheapen
>>> the product. Some spreads are less than 33% oil now. 2 decades ago
>>> is was hard to find anything less than 80% oil.
>>
>> Yes. I know this has water in it but I haven't many choices as I can't
>> eat
>> anything with milk and the regular has milk. But the problem was
>> specific
>> to the one container. As I let it sit out to contact the company, so
>> much
>> water rose to the top that I'll bet I could drain off several
>> Tablespoons.
>> And this is the small sized container.
>
> Refrigeration is necessary to maintain homogenization of a spread with
> that much water in it.
>
> Somebody left it sitting in a cart or a shelf at the grocer before it
> was discovered and put back in the cooler.
>
> The problem would still be solved by buying a quality "spread". No, I
> do not need to hear your ill-conceived excuses for having to buy this
> particular product - AGAIN.
Believe me if I could find something without dairy, I would!
Julie Bove
Feb 1, 2014, 2:39:50 AM2/1/14
to
news:bl3e70...@mid.individual.net...
> I suppose so. But since Julie said she's spreading it on toast (I'm
> surprised she eats toast) the exact definition of "margarine" really
> doesn't matter.
Why would you be surprised that I eat toast?
> I suppose so. But since Julie said she's spreading it on toast (I'm
> surprised she eats toast) the exact definition of "margarine" really
> doesn't matter.
Timo
Feb 1, 2014, 3:00:27 AM2/1/14
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On Saturday, February 1, 2014 3:11:43 PM UTC+10, Sqwertz wrote:
>
> The USDA does not have any provision for anything labeled "light" or
> "reduced fat margarine", in fact, they specifically prohibit the word
> margarine.
Ho hum, deny reality, live in your own closeted world, free from what the law says.
I don't expect man-on-the-street to know about Codex A., but I do expect arsefaces pontificating about food standards to know about it. You don't, and don't know about current USA law, so what do you have to add to any discussion about it?
>
> The USDA does not have any provision for anything labeled "light" or
> "reduced fat margarine", in fact, they specifically prohibit the word
> margarine.
Ho hum, deny reality, live in your own closeted world, free from what the law says.
I don't expect man-on-the-street to know about Codex A., but I do expect arsefaces pontificating about food standards to know about it. You don't, and don't know about current USA law, so what do you have to add to any discussion about it?
Message has been deleted
ChattyCathy
Feb 1, 2014, 3:22:45 AM2/1/14
to
On Fri, 31 Jan 2014 18:14:26 -0600, Sqwertz wrote:
> OH, and by the way, IT IS NOT MARGARINE. For the 200th time. If it WAS
> margarine, you wouldn't be having these problems.
Just had a look at a tub of Flora(tm) Buttery that I have in the fridge.
> OH, and by the way, IT IS NOT MARGARINE. For the 200th time. If it WAS
> margarine, you wouldn't be having these problems.
The word margarine does not appear anywhere on said tub ; instead it
states "60% fat spread with buttermilk".
--
Cheers
Chatty Cathy
Julie Bove
Feb 1, 2014, 3:26:25 AM2/1/14
to
"ChattyCathy" <cath...@mailinator.com> wrote in message
news:pan.2014.02.01....@mailinator.com...
not necessarily. I also know of a chef who refers to such things as vegan
butter. Seems a bit like splitting hairs to me as everyone knew what I was
talking about.
S Viemeister
Feb 1, 2014, 8:55:42 AM2/1/14
to
On 1/31/2014 10:33 PM, Roy wrote:
> On Friday, January 31, 2014 7:38:43 PM UTC-7, S Viemeister wrote:
>> On 1/31/2014 9:29 PM, Roy wrote:
>>> Its NOT margarine and it is a mixture of LITE butter and canola oil. So
>>> if you think its not DAIRY...you are WRONG. See you can eat DAIRY and didn't know it.
>>
>> Smart Balance Light with Flaxseed Oil:
>> "Water, Oil Blend (Palm Fruit, Soybean, Flaxseed, Canola, And Olive
>> Oils), Contains Less Than 2% of Salt, Natural And Artificial Flavor,
>> Vegetable Monoglycerides And Sorbitan Esters of Fatty Acids, Soy
>> Lecithin, Dl-Alpha-Tocopheryl Acetate (Vitamin E), Vitamin A Palmitate,
>> Lactic Acid, Betacarotene Color, And Potassium Sorbate, Tbhq And Calcium
>> Disodium Edta (to Preserve Freshness)".
>>
>> Which of the above ingredients is dairy?
>
> Their web site says that it is a blend of lite butter and canola oil.
> Look for your self.
>
I did.
> On Friday, January 31, 2014 7:38:43 PM UTC-7, S Viemeister wrote:
>> On 1/31/2014 9:29 PM, Roy wrote:
>>> Its NOT margarine and it is a mixture of LITE butter and canola oil. So
>>> if you think its not DAIRY...you are WRONG. See you can eat DAIRY and didn't know it.
>>
>> Smart Balance Light with Flaxseed Oil:
>> "Water, Oil Blend (Palm Fruit, Soybean, Flaxseed, Canola, And Olive
>> Oils), Contains Less Than 2% of Salt, Natural And Artificial Flavor,
>> Vegetable Monoglycerides And Sorbitan Esters of Fatty Acids, Soy
>> Lecithin, Dl-Alpha-Tocopheryl Acetate (Vitamin E), Vitamin A Palmitate,
>> Lactic Acid, Betacarotene Color, And Potassium Sorbate, Tbhq And Calcium
>> Disodium Edta (to Preserve Freshness)".
>>
>> Which of the above ingredients is dairy?
>
> Their web site says that it is a blend of lite butter and canola oil.
> Look for your self.
>
There is more than one version of Smart Balance. The one Julie is using
is the one with the ingredients I quoted.
Nunya Bidnits
Feb 1, 2014, 10:51:59 AM2/1/14
to
ChattyCathy <cath...@mailinator.com> wrote:
"60% fat spread...".
That sounds like the checkout line at Wally World.
"60% fat spread...".
That sounds like the checkout line at Wally World.
Doris Night
Feb 1, 2014, 12:11:58 PM2/1/14
to
regular margarine.
Doris
KenK
Feb 1, 2014, 12:15:39 PM2/1/14
to
"Julie Bove" <juli...@frontier.com> wrote in
news:lchv30$afr$1...@dont-email.me:
If you're curious enough, take an almost used up container of the normal
product, freeze it, thaw it, and see if it has the same problem as the
stuff you posted about?
--
"Where there's smoke there's toast!" Anon
news:lchv30$afr$1...@dont-email.me:
product, freeze it, thaw it, and see if it has the same problem as the
stuff you posted about?
--
"Where there's smoke there's toast!" Anon
jmcquown
Feb 1, 2014, 12:24:52 PM2/1/14
to
On 2/1/2014 12:15 PM, KenK wrote:
> "Julie Bove" <juli...@frontier.com> wrote in
> news:lchv30$afr$1...@dont-email.me:
>
>>
>> "jmcquown" <j_mc...@comcast.net> wrote in message
>> news:bl39ej...@mid.individual.net...
> "Julie Bove" <juli...@frontier.com> wrote in
> news:lchv30$afr$1...@dont-email.me:
>
>>
>> "jmcquown" <j_mc...@comcast.net> wrote in message
>> news:bl39ej...@mid.individual.net...
>>> No, it doesn't say that.
>>>
>>> http://www.smartbalance.com/products/buttery-spread/smart-balance-ligh
>>> t-original-buttery-spread-flax
>>>
>>> Aside from the ingredients above, the lable also says "keep
>>> refrigerated. Do not freeze". I suspect this stuff got frozen during
>>> transport or storage.
>>
>> That could be it! Thanks!
>>
>
> If you're curious enough, take an almost used up container of the normal
> product, freeze it, thaw it, and see if it has the same problem as the
> stuff you posted about?
>
Good idea, Ken. :)
>>>
>>> http://www.smartbalance.com/products/buttery-spread/smart-balance-ligh
>>> t-original-buttery-spread-flax
>>>
>>> Aside from the ingredients above, the lable also says "keep
>>> refrigerated. Do not freeze". I suspect this stuff got frozen during
>>> transport or storage.
>>
>> That could be it! Thanks!
>>
>
> If you're curious enough, take an almost used up container of the normal
> product, freeze it, thaw it, and see if it has the same problem as the
> stuff you posted about?
>
Jill
Ed Pawlowski
Feb 1, 2014, 3:33:27 PM2/1/14
to
cshenk
Feb 1, 2014, 3:46:54 PM2/1/14
to
Julie Bove wrote in rec.food.cooking:
> I've been eating Smart Balance Light with flax seed oil, mainly
> because it is one of the few margarines with no milk in it and it is
> cheaper than things like Benecol. No problems until this last tub.
>
shippage damage. Possibly froze in a truck on the way over and that
result is what that type does if frozen.
Best guess there.
--
> I've been eating Smart Balance Light with flax seed oil, mainly
> because it is one of the few margarines with no milk in it and it is
> cheaper than things like Benecol. No problems until this last tub.
>
> I opened it and it didn't look right. Texture was clumpy. Looked
> like soft scrambled eggs. Although it seems to taste okay, it's
> ruining my toast. I put it on there and at first it doesn't melt.
> But then it goes all watery and makes my toast soggy.
>
> Any clues what could have happened to this stuff? I will probably
> write to the company about this later. Am going to the store soon
> and will get more or look for something else but I think this is the
> only product that Winco sells with no milk in it.
>
> It seems to me that they might have overwhipped it or something.
If it's normally reliable, take it back for a replacement. This may be
> like soft scrambled eggs. Although it seems to taste okay, it's
> ruining my toast. I put it on there and at first it doesn't melt.
> But then it goes all watery and makes my toast soggy.
>
> Any clues what could have happened to this stuff? I will probably
> write to the company about this later. Am going to the store soon
> and will get more or look for something else but I think this is the
> only product that Winco sells with no milk in it.
>
> It seems to me that they might have overwhipped it or something.
shippage damage. Possibly froze in a truck on the way over and that
result is what that type does if frozen.
Best guess there.
--
Timo
Feb 1, 2014, 6:25:47 PM2/1/14
to
There's a difference between everyday usage of the term "margarine", and technical usage of "margarine". Except for some recipes that will not work so well with lower fat margarines, everyday usage of "margarine" works perfectly well for most people.
> I use real butter, no chemicals.
Yet another example of everyday language differing from technical language, and working perfectly well. There is the not-always-true implication that "natural chemicals = good, synthetic chemicals = bad", but that's the usual rhetoric, and presumably part of the communicative intent.
Cheryl
Feb 2, 2014, 1:32:49 AM2/2/14
to
On 2/1/2014 12:11 PM, Doris Night wrote:
> Becel makes a vegan margarine. It's no more expensive than their
> regular margarine.
I'm cutting out wheat, and I'm not going to look for something as a sub
> Becel makes a vegan margarine. It's no more expensive than their
> regular margarine.
and I think for you, margarine without dairy might be something you just
have to avoid. It sounds nasty.
--
ღ.¸¸.✫*¨`*✶
Cheryl
Cheryl
Feb 2, 2014, 1:40:46 AM2/2/14
to
On 1/31/2014 10:41 PM, Roy wrote:
> Whoops, I was looking at their "original" product. The new ones say "buttery" what ever that means. Anyway its crap IMO.
> ===
Sometimes we have to eat "crap" and made do. During my last month of
experimenting with eliminating wheat, what I sometimes eat I used to
call crap. Now it doesn't make my stomach feel like crap.
> Whoops, I was looking at their "original" product. The new ones say "buttery" what ever that means. Anyway its crap IMO.
> ===
Sometimes we have to eat "crap" and made do. During my last month of
experimenting with eliminating wheat, what I sometimes eat I used to
call crap. Now it doesn't make my stomach feel like crap.
Julie Bove
Feb 2, 2014, 2:59:47 AM2/2/14
to
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
> I did.
>
> There is more than one version of Smart Balance. The one Julie is using is
> the one with the ingredients I quoted.
Julie Bove
Feb 2, 2014, 3:02:19 AM2/2/14
to
"Doris Night" <goodnig...@yahoo.ca> wrote in message
news:dlaqe9hajodf2d80l...@4ax.com...
Ah! That's because in this country it's called Promise. That's what I did
buy but it was almost twice the price as the other spreads.
http://en.wikipedia.org/wiki/Becel
Julie Bove
Feb 2, 2014, 3:03:45 AM2/2/14
to
"Cheryl" <jlhs...@hotmail.com> wrote in message
news:52ede6a3$0$22416$c3e8da3$f626...@news.astraweb.com...
long time too when Angela had to. Eventually I went back to eating things
like bread but I still served gluten free meals.
Julie Bove
Feb 2, 2014, 3:05:53 AM2/2/14
to
"KenK" <inv...@invalid.com> wrote in message
news:XnsA2C768615D...@130.133.4.11...
> If you're curious enough, take an almost used up container of the normal
> product, freeze it, thaw it, and see if it has the same problem as the
> stuff you posted about?
possible that it froze in my own fridge. Things at lower left of the bottom
drawer do that sometimes. I don't think it was there but I could be wrong.
Julie Bove
Feb 2, 2014, 3:07:37 AM2/2/14
to
news:793107b0-59bb-41d1...@googlegroups.com...
---
Indeed. Everything on this planet is made of chemicals.
Indeed. Everything on this planet is made of chemicals.
Julie Bove
Feb 2, 2014, 3:10:23 AM2/2/14
to
"cshenk" <csh...@cox.net> wrote in message
news:37udncOqlNWjwHDP...@giganews.com...
> If it's normally reliable, take it back for a replacement. This may be
> shippage damage. Possibly froze in a truck on the way over and that
> result is what that type does if frozen.
>
> Best guess there.
Not sure where I bought it. Probably Winco but... I shop at a variety of
> shippage damage. Possibly froze in a truck on the way over and that
> result is what that type does if frozen.
>
> Best guess there.
places. Just know it wasn't Albertsons or Target as they don't sell it.
Albertsons did some time ago but not now. I did write to the company.
Perhaps they'll send me a coupon or something.
Julie Bove
Feb 2, 2014, 3:13:33 AM2/2/14
to
news:52ede880$0$22416$c3e8da3$f626...@news.astraweb.com...
Oh yeah. When Angela first went gluten free, we tried everything. I tried
baking everything. Most of it was no good. Thankfully some products and
recipes were good. And I'd rather eat something that tastes not so good but
won't make me sick than something that tastes good but I know will make me
sick. And after a while your taste buds adjust. I never thought I'd like
popcorn with no butter. And not only do I like it, but I like it better! I
don't even mind mashed potatoes with no butter. Add in enough caramelized
onions and you won't even notice that it's not there.
baking everything. Most of it was no good. Thankfully some products and
recipes were good. And I'd rather eat something that tastes not so good but
won't make me sick than something that tastes good but I know will make me
sick. And after a while your taste buds adjust. I never thought I'd like
popcorn with no butter. And not only do I like it, but I like it better! I
don't even mind mashed potatoes with no butter. Add in enough caramelized
onions and you won't even notice that it's not there.
Julie Bove
Feb 2, 2014, 3:14:48 AM2/2/14
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:lcj56o$lq7$1...@dont-email.me...
> ChattyCathy <cath...@mailinator.com> wrote:
>
> "60% fat spread...".
>
> That sounds like the checkout line at Wally World.
Heh. I've seen those pics online. But oddly enough our Walmart seems to
>
> "60% fat spread...".
>
> That sounds like the checkout line at Wally World.
have a lot of people who like like they never eat.
DreadfulBitch
Feb 2, 2014, 4:54:42 PM2/2/14
to
curl your hair. Most are funny as hell and none have anything to do
with the "fat spread" of customers.
--
DreadfulBitch
I intend to live forever....so far, so good.
.....Steven Wright
cshenk
Feb 2, 2014, 5:30:41 PM2/2/14
to
Julie Bove wrote in rec.food.cooking:
>
>
--
cshenk
Feb 2, 2014, 5:36:32 PM2/2/14
to
Julie Bove wrote in rec.food.cooking:
>
>
content caused the messy bit. If so, it is technically safe to use for
cooking.
I know when baking i have to adjust more recent recipes around the
added water of 'margarine'/spreads as I use real butter. They no longer
assume that and the water added messes up a bread (or lack of it if
using real butter in a recent recipe that assumes margarine).
--
Ophelia
Feb 2, 2014, 5:47:01 PM2/2/14
to
news:WcCdnVqTD_7tVXPP...@giganews.com...
I can't remember the last time I saw a recipe requiring margarine. Maybe
the non margarine circles I move in ;)
--
http://www.helpforheroes.org.uk/shop/
the non margarine circles I move in ;)
--
http://www.helpforheroes.org.uk/shop/
Julie Bove
Feb 2, 2014, 6:10:58 PM2/2/14
to
news:5c-dnV-PQ8GMWnPP...@giganews.com...
> Hey Julie. Bean Gravy can be outstanding on potatos.
Hmmm... Will have to look that up. Haven't heard of it.
> Hey Julie. Bean Gravy can be outstanding on potatos.
Julie Bove
Feb 2, 2014, 6:12:12 PM2/2/14
to
news:WcCdnVqTD_7tVXPP...@giganews.com...
and water content is such that it ruins whatever you are trying to cook.
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" <csh...@cox.net> wrote in message
>> news:37udncOqlNWjwHDP...@giganews.com...
>> > If it's normally reliable, take it back for a replacement. This
>> > may be shippage damage. Possibly froze in a truck on the way over
>> > and that result is what that type does if frozen.
>> >
>> > Best guess there.
>>
>> Not sure where I bought it. Probably Winco but... I shop at a
>> variety of places. Just know it wasn't Albertsons or Target as they
>> don't sell it. Albertsons did some time ago but not now. I did write
>> to the company. Perhaps they'll send me a coupon or something.
>
> Ok, fair enough. I'm thinking it froze which with the higher water
> content caused the messy bit. If so, it is technically safe to use for
> cooking.
No, you can't use this stuff for cooking. It's only a spread. The texture
>
>>
>> "cshenk" <csh...@cox.net> wrote in message
>> news:37udncOqlNWjwHDP...@giganews.com...
>> > If it's normally reliable, take it back for a replacement. This
>> > may be shippage damage. Possibly froze in a truck on the way over
>> > and that result is what that type does if frozen.
>> >
>> > Best guess there.
>>
>> Not sure where I bought it. Probably Winco but... I shop at a
>> variety of places. Just know it wasn't Albertsons or Target as they
>> don't sell it. Albertsons did some time ago but not now. I did write
>> to the company. Perhaps they'll send me a coupon or something.
>
> Ok, fair enough. I'm thinking it froze which with the higher water
> content caused the messy bit. If so, it is technically safe to use for
> cooking.
and water content is such that it ruins whatever you are trying to cook.
>
> I know when baking i have to adjust more recent recipes around the
> added water of 'margarine'/spreads as I use real butter. They no longer
> assume that and the water added messes up a bread (or lack of it if
> using real butter in a recent recipe that assumes margarine).
Well, this isn't recommended for cooking.
> I know when baking i have to adjust more recent recipes around the
> added water of 'margarine'/spreads as I use real butter. They no longer
> assume that and the water added messes up a bread (or lack of it if
> using real butter in a recent recipe that assumes margarine).
Julie Bove
Feb 2, 2014, 6:12:55 PM2/2/14
to
"Ophelia" <Oph...@Elsinore.invalid> wrote in message
news:lcmhtn$pc0$2...@dont-email.me...
> I can't remember the last time I saw a recipe requiring margarine. Maybe
> the non margarine circles I move in ;)
was better with margarine.
Ophelia
Feb 2, 2014, 6:16:08 PM2/2/14
to
"Julie Bove" <juli...@frontier.com> wrote in message
news:lcmjcm$66t$1...@dont-email.me...
don't think they were ever meant to be used for baking. Do they not contain
too much water? So I have read anyway. I only use butter or lard and have
done so for years.
--
http://www.helpforheroes.org.uk/shop/
Ophelia
Feb 2, 2014, 6:17:34 PM2/2/14
to
news:lcmje1$6du$1...@dont-email.me...
It's many years since I used it. I know various fats make a difference
depending on what you are baking.
--
http://www.helpforheroes.org.uk/shop/
depending on what you are baking.
--
http://www.helpforheroes.org.uk/shop/
Doris Night
Feb 2, 2014, 7:11:13 PM2/2/14
to
On Sun, 2 Feb 2014 15:12:12 -0800, "Julie Bove"
<juli...@frontier.com> wrote:
>No, you can't use this stuff for cooking. It's only a spread. The texture
>and water content is such that it ruins whatever you are trying to cook.
I've found that the water content in "spreads" causes it to separate
<juli...@frontier.com> wrote:
>No, you can't use this stuff for cooking. It's only a spread. The texture
>and water content is such that it ruins whatever you are trying to cook.
when you put it on toast, so you end up with soggy toast. I'd never
buy it in place of butter.
Doris
cshenk
Feb 2, 2014, 7:12:39 PM2/2/14
to
Julie Bove wrote in rec.food.cooking:
>
>
down, they turn to mush and you add water to make bean gravy.
You can do this naturally in a crockpot by making beans and then with
the ends of them, run through a blender.
Normally folks added fat to the beans (non-vegetarian). You may find a
TB of TVP enhances it if that works for you. In some parts of Asia,
they add Tofu to this and mix it.
Many add just black pepper an let it be. Others add a variety of curry
seasonings.
Though I've never made it from canned beans, I gather you can rinse
canned black eyed peas or canned white ones to make this with a masher
or food processor/blender. You'd want to add about 3/4 cup stock to a
can of rinsed beans then test to see if as thin as you want it. It's
intended to be a pretty thick gravy. It's easy to add more stock so
start minimal and see if it's as you like it then add more til it hits
what you want.
If you want to try it for little money, get a small can of white or
black eyes peas and mix up a little bullion for the broth. Rinse the
beans and add the broth to a blender then taste and add salt and pepper
to your liking. Snag off a small bit of those mashed potatoes you make
regular and try a spoon of these over them.
Later if that works, you can try to fancy it up by blending in a little
tofu and maybe a pinch of curry powder.
Take it slow first as you are not a fancy cook family and this is meant
to be a simple thing, fast to make and not overtly spicy. I suspect
your family will like this one after reading you for a long time.
Carol
--
cshenk
Feb 2, 2014, 7:13:53 PM2/2/14
to
Ophelia wrote in rec.food.cooking:
>
>
> "cshenk" <csh...@cox.net> wrote in message
> news:WcCdnVqTD_7tVXPP...@giganews.com...
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"cshenk" <csh...@cox.net> wrote in message
> > > news:37udncOqlNWjwHDP...@giganews.com...
> >>> If it's normally reliable, take it back for a replacement. This
> >>> may be shippage damage. Possibly froze in a truck on the way over
> >>> and that result is what that type does if frozen.
> > > >
> >>> Best guess there.
> > >
> > > Not sure where I bought it. Probably Winco but... I shop at a
> > > variety of places. Just know it wasn't Albertsons or Target as
> > > they don't sell it. Albertsons did some time ago but not now. I
> > > did write to the company. Perhaps they'll send me a coupon or
> > > something.
> >
> > Ok, fair enough. I'm thinking it froze which with the higher water
> > content caused the messy bit. If so, it is technically safe to use
> > for cooking.
> >
> > I know when baking i have to adjust more recent recipes around the
> > added water of 'margarine'/spreads as I use real butter. They no
> > longer assume that and the water added messes up a bread (or lack
> > of it if using real butter in a recent recipe that assumes
> > margarine).
>
> I can't remember the last time I saw a recipe requiring margarine.
> Maybe the non margarine circles I move in ;)
Don't know! Most of my more recent cookbooks for breads use it as an
option and the water amount can be wrong due to it.
--
>
>
> "cshenk" <csh...@cox.net> wrote in message
> news:WcCdnVqTD_7tVXPP...@giganews.com...
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"cshenk" <csh...@cox.net> wrote in message
> > > news:37udncOqlNWjwHDP...@giganews.com...
> >>> If it's normally reliable, take it back for a replacement. This
> >>> may be shippage damage. Possibly froze in a truck on the way over
> >>> and that result is what that type does if frozen.
> > > >
> >>> Best guess there.
> > >
> > > Not sure where I bought it. Probably Winco but... I shop at a
> > > variety of places. Just know it wasn't Albertsons or Target as
> > > they don't sell it. Albertsons did some time ago but not now. I
> > > did write to the company. Perhaps they'll send me a coupon or
> > > something.
> >
> > Ok, fair enough. I'm thinking it froze which with the higher water
> > content caused the messy bit. If so, it is technically safe to use
> > for cooking.
> >
> > I know when baking i have to adjust more recent recipes around the
> > added water of 'margarine'/spreads as I use real butter. They no
> > longer assume that and the water added messes up a bread (or lack
> > of it if using real butter in a recent recipe that assumes
> > margarine).
>
> I can't remember the last time I saw a recipe requiring margarine.
> Maybe the non margarine circles I move in ;)
option and the water amount can be wrong due to it.
--
cshenk
Feb 2, 2014, 7:15:37 PM2/2/14
to
--
Ophelia
Feb 2, 2014, 7:23:22 PM2/2/14
to
news:uhnte917gsk782atu...@4ax.com...
ewww I haven't tried it and reading that .... :(((
--
http://www.helpforheroes.org.uk/shop/
--
http://www.helpforheroes.org.uk/shop/
jmcquown
Feb 2, 2014, 7:27:27 PM2/2/14
to
On 2/2/2014 7:15 PM, cshenk wrote:
> Julie Bove wrote in rec.food.cooking:
>
> Julie Bove wrote in rec.food.cooking:
>
>> Well, this isn't recommended for cooking.
>
> Smile, it would probably work for frying scrambled eggs.
>
Might as well just use oil. There's so much water in that particular
>
> Smile, it would probably work for frying scrambled eggs.
>
spread I doubt it would be very good for frying eggs.
Jill
Julie Bove
Feb 2, 2014, 9:52:26 PM2/2/14
to
"Ophelia" <Oph...@Elsinore.invalid> wrote in message
while that do call for spread in baking but they're usually for cookies or
other things that I don't make any more.
I have made the mistake twice of using it on toasted cheese. Oddly, it's
fine with the microwave method which is not something I would normally do
because it's not as good as in the oven. Perhaps I don't notice it then as
it tends to make the toast a bit soggy to begin with. But when blood sugar
is low and I need to eat quickly I will resort to that. But do them in the
oven or in a skillet and you'll have a soggy mess.
Julie Bove
Feb 2, 2014, 9:56:57 PM2/2/14
to
I opened that looked fine had no plastic on top. I could have sworn that
they came with plastic on top and this one hadn't been used. But then when
I came home from the store, another one mysteriously appeared. I went to
check it, and it does have the plastic. I didn't remove it to check. I do
think that perhaps I did remove that plastic some time ago. Sounds vaguely
familiar. I think I was about to make toast but then had some sort of
urgent situation to where I had to leave the house right away so just
grabbed a package of crackers or something instead. May well have been one
of my trips to the hospital before my dad died. Not sure. That's all a
blur now.
At any rate, the put I put the icky one in the little fridge. I doubt they
would want me to ship it back, but if they do, I have it.
Julie Bove
Feb 2, 2014, 9:58:35 PM2/2/14
to
"Ophelia" <Oph...@Elsinore.invalid> wrote in message
Message has been deleted
jmcquown
Feb 2, 2014, 11:03:34 PM2/2/14
to
dairy. They're mostly water with oils. Apparently the type Julie
bought contains various types of oils even though the (marketing) label
says "Buttery Spread with Flax oil".
Smart Balance does make some spread products that are butter combined
with oil to (allegedly) reduce fat content. Butter with olive oil, or
canola oil.
What Julie bought is not something you or I would buy. To me, a product
like that is like soy burgers pretending to be meat.
Jill
Timo
Feb 2, 2014, 11:27:35 PM2/2/14
to
On Saturday, February 1, 2014 1:02:25 PM UTC+10, Timo wrote:
>
> Also as said above, there'll be less trouble with a higher fat spread. This one is mostly water. Again, as said above, it isn't margarine by any widely accepted technical standards.
I must confess to being wrong on this point. Recent standards include stuff like "half-fat margarine" (about 40%, natch), and zero-fat margarine (not zero, but very low, but WTF?).
I'm interested in the technical details of how they try to maintain a water-in-fat emulsion at low fat levels. 'Tis work-relevant, and I'll spend some work time on it.
>
> Also as said above, there'll be less trouble with a higher fat spread. This one is mostly water. Again, as said above, it isn't margarine by any widely accepted technical standards.
I must confess to being wrong on this point. Recent standards include stuff like "half-fat margarine" (about 40%, natch), and zero-fat margarine (not zero, but very low, but WTF?).
I'm interested in the technical details of how they try to maintain a water-in-fat emulsion at low fat levels. 'Tis work-relevant, and I'll spend some work time on it.
Julie Bove
Feb 3, 2014, 12:42:20 AM2/3/14
to
news:o-6dnf2MW700QnPP...@giganews.com...
> Smile, it would probably work for frying scrambled eggs.
I doubt it. Was talking to my friend about this and she said that you can't
use it for any cooking. Her son went shopping for her following her last
operation and he bought this instead of what she wanted. Said it was only
good as a spread.
> Smile, it would probably work for frying scrambled eggs.
use it for any cooking. Her son went shopping for her following her last
operation and he bought this instead of what she wanted. Said it was only
good as a spread.
Julie Bove
Feb 3, 2014, 12:42:58 AM2/3/14
to
Julie Bove
Feb 3, 2014, 12:43:42 AM2/3/14
to
news:bl8ion...@mid.individual.net...
Agree but haven't got much choice.
Julie Bove
Feb 3, 2014, 12:48:05 AM2/3/14
to
news:kaOdnWlBWqVqQ3PP...@giganews.com...
Thanks! We don't do tofu or TVP although daughter does like a very few
prepared foods with it in there. She doesn't like gravy of any kind and I'm
not a big gravy eater either. We never had it when I was growing up except
for Thanksgiving dinner or hamburger gravy.
As for me not being a fancy cook... Not sure where you got that from. I
dislike cooking simple things and much prefer very complicated recipes.
Although I don't always have time to cook like that.
prepared foods with it in there. She doesn't like gravy of any kind and I'm
not a big gravy eater either. We never had it when I was growing up except
for Thanksgiving dinner or hamburger gravy.
As for me not being a fancy cook... Not sure where you got that from. I
dislike cooking simple things and much prefer very complicated recipes.
Although I don't always have time to cook like that.
Ophelia
Feb 3, 2014, 6:37:51 AM2/3/14
to
news:bl863g...@mid.individual.net...
Did Julie say she was using it in cooking?? I must have missed that.
--
http://www.helpforheroes.org.uk/shop/
--
http://www.helpforheroes.org.uk/shop/
Julie Bove
Feb 3, 2014, 6:47:38 AM2/3/14
to
"Ophelia" <Oph...@Elsinore.invalid> wrote in message
times on a grilled or toasted cheese sandwich. Combined with my faux cheese
and done in the microwave (not the way I normally do it), it is edible. I
think because the microwave will make it a tad soggy anyway. But in a
skillet or in the oven? Will be inedible.
My friend is the one who said not to try to cook with it. Her son
accidentally bought this for her when she was home recovering from an
operation. It is not what she normally buys and apparently she did try to
cook with it. That wasn't a good time for her. Her son didn't even buy
half of what was on her list and since she had been stuck home and ill, had
been unable to get groceries for some time. So seeing as how the cupboard
was pretty bare, she tried to make do with what she had.
In case anyone is wondering, I was unable to get out there to do shopping
for her. She lives in another city. I can't remember now what all was
going on in my life but I do remember that I simply couldn't do it.
jmcquown
Feb 3, 2014, 9:35:44 AM2/3/14
to
Jill
Ophelia
Feb 3, 2014, 9:36:27 AM2/3/14
to
news:bl9nq0...@mid.individual.net...
Oh! Does it work with those?
--
http://www.helpforheroes.org.uk/shop/
--
http://www.helpforheroes.org.uk/shop/
Nunya Bidnits
Feb 3, 2014, 12:53:51 PM2/3/14
to
DreadfulBitch <notha...@nobodyishome.com> wrote:
> On 2/1/2014 9:51 AM, Nunya Bidnits wrote:
>> ChattyCathy <cath...@mailinator.com> wrote:
>>
>> "60% fat spread...".
>>
>> That sounds like the checkout line at Wally World.
>
> My son is a cashier at Wally World and has shared stories that would
> curl your hair. Most are funny as hell and none have anything to do
> with the "fat spread" of customers.
Giant asses in short shorts showing tops of thongs, or in super-thin spandex
that reveals every nook and cranny and nub of cellulite... My MalMart
experience usually includes going home and bleaching my eyeballs.
> On 2/1/2014 9:51 AM, Nunya Bidnits wrote:
>> ChattyCathy <cath...@mailinator.com> wrote:
>>
>> "60% fat spread...".
>>
>> That sounds like the checkout line at Wally World.
>
> My son is a cashier at Wally World and has shared stories that would
> curl your hair. Most are funny as hell and none have anything to do
> with the "fat spread" of customers.
Giant asses in short shorts showing tops of thongs, or in super-thin spandex
that reveals every nook and cranny and nub of cellulite... My MalMart
experience usually includes going home and bleaching my eyeballs.
jmcquown
Feb 3, 2014, 1:19:01 PM2/3/14
to
On 2/3/2014 9:36 AM, Ophelia wrote:
>
>
> "jmcquown" <j_mc...@comcast.net> wrote in message
> news:bl9nq0...@mid.individual.net...
>> On 2/3/2014 6:37 AM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" <j_mc...@comcast.net> wrote in message
>>> news:bl863g...@mid.individual.net...
>>>> On 2/2/2014 7:15 PM, cshenk wrote:
>>>>> Julie Bove wrote in rec.food.cooking:
>>>>>
>>>>>> Well, this isn't recommended for cooking.
>>>>>
>>>>> Smile, it would probably work for frying scrambled eggs.
>>>>>
>>>> Might as well just use oil. There's so much water in that particular
>>>> spread I doubt it would be very good for frying eggs.
>>>
>>> Did Julie say she was using it in cooking?? I must have missed that.
>>>
>>>
>> No, but Carol mentioned scrambled eggs.
>
> Oh! Does it work with those?
>
I don't know. I've never bought the product she described.
>
>
> "jmcquown" <j_mc...@comcast.net> wrote in message
> news:bl9nq0...@mid.individual.net...
>> On 2/3/2014 6:37 AM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" <j_mc...@comcast.net> wrote in message
>>> news:bl863g...@mid.individual.net...
>>>> On 2/2/2014 7:15 PM, cshenk wrote:
>>>>> Julie Bove wrote in rec.food.cooking:
>>>>>
>>>>>> Well, this isn't recommended for cooking.
>>>>>
>>>>> Smile, it would probably work for frying scrambled eggs.
>>>>>
>>>> Might as well just use oil. There's so much water in that particular
>>>> spread I doubt it would be very good for frying eggs.
>>>
>>> Did Julie say she was using it in cooking?? I must have missed that.
>>>
>>>
>> No, but Carol mentioned scrambled eggs.
>
> Oh! Does it work with those?
>
Jill
Message has been deleted
Julie Bove
Feb 3, 2014, 6:29:10 PM2/3/14
to
"Ophelia" <Oph...@Elsinore.invalid> wrote in message
Timo
Feb 3, 2014, 8:07:48 PM2/3/14
to
On Monday, February 3, 2014 1:53:12 PM UTC+10, Sqwertz wrote:
>
> I just nailed your ass, contradicting practically everything you said
> and provided factual references (even using your OWN references).
Ho hum. I said, "Originally, margarine was 80% fat or more, and these days, the great power of Codex Al. decrees that 60% or more can be labelled as margarine as long as there is appropriate labelling (as decreed by Codex Al.) so people don't think it is 80%+."
To repeat, for your obviously limited comprehension, I said that "margarine" is 80%+ (actually up to 90%, not more), and "<adjective> margarine" (e.g., "reduced-fat margarine", "light margarine", etc.) can be lower fat.
I also said that there are international standards allowing such labelling of low-fat margarines.
Despite your boasts, you haven't contradicted any of those claims, merely supporting my first statement, of 80%+ for no-adjective margarine. Really, do you think that agreeing with me is somehow contradicting me? Bleating that you don't know about international standards like Codex Al. is hardly a refutation or contradiction. "Practically everything" is not a synonym for "almost nothing". And cure your ignorance: US FDA has no problems with stuff being described as "low-fat margarine", "light margarine", etc.
(AFAIK, USFDA can't redefine "butter" and "margarine", as that's enshrined in older law, but "light margarine" etc. is no problem. Perhaps as a local you can explain the wonders of your legal system to us foreigners.)
>
> I just nailed your ass, contradicting practically everything you said
> and provided factual references (even using your OWN references).
Ho hum. I said, "Originally, margarine was 80% fat or more, and these days, the great power of Codex Al. decrees that 60% or more can be labelled as margarine as long as there is appropriate labelling (as decreed by Codex Al.) so people don't think it is 80%+."
To repeat, for your obviously limited comprehension, I said that "margarine" is 80%+ (actually up to 90%, not more), and "<adjective> margarine" (e.g., "reduced-fat margarine", "light margarine", etc.) can be lower fat.
I also said that there are international standards allowing such labelling of low-fat margarines.
Despite your boasts, you haven't contradicted any of those claims, merely supporting my first statement, of 80%+ for no-adjective margarine. Really, do you think that agreeing with me is somehow contradicting me? Bleating that you don't know about international standards like Codex Al. is hardly a refutation or contradiction. "Practically everything" is not a synonym for "almost nothing". And cure your ignorance: US FDA has no problems with stuff being described as "low-fat margarine", "light margarine", etc.
(AFAIK, USFDA can't redefine "butter" and "margarine", as that's enshrined in older law, but "light margarine" etc. is no problem. Perhaps as a local you can explain the wonders of your legal system to us foreigners.)
DreadfulBitch
Feb 3, 2014, 10:40:19 PM2/3/14
to
On 2/3/2014 12:34 PM, Sqwertz wrote:
> well. I wouldn't call them funny, though. More like pathetic and
> dumb as a rock.
Well! Obviously you've never gone through my son's line. Then again,
maybe you have and it's you he's told stories about.
Working at WalMart is not a glamorous job, or even PC to some, but it's
gone a very long way to helping him get through college. It's not a
life long career for him.
--
DreadfulBitch
I intend to live forever....so far, so good.
.....Steven Wright
> On Sun, 02 Feb 2014 15:54:42 -0600, DreadfulBitch wrote:
>
>> My son is a cashier at Wally World and has shared stories that would
>> curl your hair. Most are funny as hell and none have anything to do
>> with the "fat spread" of customers.
>
> And I could tell you a few storeies about a the Walmart cashiers, as
>
>> My son is a cashier at Wally World and has shared stories that would
>> curl your hair. Most are funny as hell and none have anything to do
>> with the "fat spread" of customers.
>
> well. I wouldn't call them funny, though. More like pathetic and
> dumb as a rock.
Well! Obviously you've never gone through my son's line. Then again,
maybe you have and it's you he's told stories about.
Working at WalMart is not a glamorous job, or even PC to some, but it's
gone a very long way to helping him get through college. It's not a
life long career for him.
--
DreadfulBitch
I intend to live forever....so far, so good.
.....Steven Wright
Julie Bove
Feb 3, 2014, 11:09:19 PM2/3/14
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:lcol3g$i9b$1...@dont-email.me...
sooo common, even in women who were at work. I can't tell you how many
times I saw 20 somethings with ill fitting pants on. Not only did the top
of them come down too low but the legs were miles too long even with spike
heels on which they invariably wore. Then they'd always squat down on the
floor. The top of the pants would scoot down, exposing not only the thong
but almost the entire butt.
I did see the plumber's crack the other day but not on a plumber. On a bus
person in a newly reopened restaurant. Was a young (as in probably not even
16) female. The owners have a bunch of relatives helping them as they have
been super busy following the reopening. Anyway, she was reaching to the
far side of the table to get plates and things. Down went the pants. Up
went the shirt. Surely she must have felt it as one she was standing
upright again she pulled up the pants and pulled down the shirt.
Message has been deleted
Julie Bove
Feb 3, 2014, 11:51:56 PM2/3/14
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1avpvjt50bcc3$.dlg@sqwertz.com...
> On Sun, 02 Feb 2014 15:54:42 -0600, DreadfulBitch wrote:
>
>
>> My son is a cashier at Wally World and has shared stories that would
>> curl your hair. Most are funny as hell and none have anything to do
>> with the "fat spread" of customers.
>
>> curl your hair. Most are funny as hell and none have anything to do
>> with the "fat spread" of customers.
>
> And I could tell you a few storeies about a the Walmart cashiers, as
> well. I wouldn't call them funny, though. More like pathetic and
> dumb as a rock.
Same here. Bugs the crap outta me. Since I worked retail my entire life,
> well. I wouldn't call them funny, though. More like pathetic and
> dumb as a rock.
when I was working, store employees who don't know which end is up, get to
me. Unless of course they are wearing a "Trainee" badge.
My boss once said that it had something to do with payment. He was only
paying minimum wage so he could only expect them to do the minimum amount of
work. I strongly disagree. I was once a minimum wage person. That didn't
last for long! I got promoted quickly. And with promotions come more
money. Well, usually, anyway...
Timo
Feb 4, 2014, 12:08:31 AM2/4/14
to
On Tuesday, February 4, 2014 2:46:12 PM UTC+10, Sqwertz wrote:
For some fantasy meaning of "completely"?
> As I pointed out, there is no 60%
> provision anywhere in your meaningless "Al." In there they state that
> 80%+ makes it margarine EVERYWHERE. Anything under 80%, IF THE
> COUNTRY ALLOWS IT, may be be labeled "light", "low fat" or whatever
> the fuck else they want to call it provided they explain it.
You contradict yourself already.
> But NONE
> of that applies here in the U.S. since we don't allow it, period.
So what? You were whining about international standards. But you should look at what FDA allows to be described as "light margarine".
> Repeat: None of this applies here in the United States. So stop
> trying to tell us Americans what the legal standards are here in OUR
> country.
So what? You were whining about international standards. But you should look at what FDA allows to be described as "light margarine".
Ho hum. You claimed you'd contradicted my statements that only 80%+ fat margarine is proper margarine, and that there are commonly used international standards that lower fat spreads can be labelled as "<some adjective> margarine". No contradiction seen, thus you are full of shit. End of story.
> On Mon, 3 Feb 2014 17:07:48 -0800 (PST), Timo wrote:
> > On Monday, February 3, 2014 1:53:12 PM UTC+10, Sqwertz wrote:
> >>
> >> I just nailed your ass, contradicting practically everything you said
> >> and provided factual references (even using your OWN references).
> >
> > Ho hum. I said, "Originally, margarine was 80% fat or more, and
> > these days, the great power of Codex Al. decrees that 60% or more
> > can be labelled as margarine as long as there is appropriate
> > labelling (as decreed by Codex Al.) so people don't think it is
> > 80%+."
>
> And which is completely false.
> > On Monday, February 3, 2014 1:53:12 PM UTC+10, Sqwertz wrote:
> >>
> >> I just nailed your ass, contradicting practically everything you said
> >> and provided factual references (even using your OWN references).
> >
> > Ho hum. I said, "Originally, margarine was 80% fat or more, and
> > these days, the great power of Codex Al. decrees that 60% or more
> > can be labelled as margarine as long as there is appropriate
> > labelling (as decreed by Codex Al.) so people don't think it is
> > 80%+."
>
For some fantasy meaning of "completely"?
> As I pointed out, there is no 60%
> provision anywhere in your meaningless "Al." In there they state that
> 80%+ makes it margarine EVERYWHERE. Anything under 80%, IF THE
> COUNTRY ALLOWS IT, may be be labeled "light", "low fat" or whatever
> the fuck else they want to call it provided they explain it.
You contradict yourself already.
> But NONE
> of that applies here in the U.S. since we don't allow it, period.
So what? You were whining about international standards. But you should look at what FDA allows to be described as "light margarine".
> Repeat: None of this applies here in the United States. So stop
> trying to tell us Americans what the legal standards are here in OUR
> country.
So what? You were whining about international standards. But you should look at what FDA allows to be described as "light margarine".
Ho hum. You claimed you'd contradicted my statements that only 80%+ fat margarine is proper margarine, and that there are commonly used international standards that lower fat spreads can be labelled as "<some adjective> margarine". No contradiction seen, thus you are full of shit. End of story.
sf
Feb 4, 2014, 12:44:55 AM2/4/14
to
On Mon, 3 Feb 2014 21:08:31 -0800 (PST), Timo <ti...@physics.uq.edu.au>
wrote:
In reply to squitz
> So what? You were whining about international standards. But you should look at what FDA allows to be described as "light margarine".
>
> > Repeat: None of this applies here in the United States. So stop
> > trying to tell us Americans what the legal standards are here in OUR
> > country.
>
> So what? You were whining about international standards. But you should look at what FDA allows to be described as "light margarine".
>
> Ho hum. You claimed you'd contradicted my statements that only 80%+ fat margarine is proper margarine, and that there are commonly used international standards that lower fat spreads can be labelled as "<some adjective> margarine". No contradiction seen, thus you are full of shit. End of story.
<laughing> You have him on the ropes.
:))
--
Good Food.
Good Friends.
Good Memories.
wrote:
In reply to squitz
> So what? You were whining about international standards. But you should look at what FDA allows to be described as "light margarine".
>
> > Repeat: None of this applies here in the United States. So stop
> > trying to tell us Americans what the legal standards are here in OUR
> > country.
>
> So what? You were whining about international standards. But you should look at what FDA allows to be described as "light margarine".
>
> Ho hum. You claimed you'd contradicted my statements that only 80%+ fat margarine is proper margarine, and that there are commonly used international standards that lower fat spreads can be labelled as "<some adjective> margarine". No contradiction seen, thus you are full of shit. End of story.
:))
--
Good Food.
Good Friends.
Good Memories.
Message has been deleted
Message has been deleted
Timo
Feb 4, 2014, 1:51:10 AM2/4/14
to
On Tuesday, February 4, 2014 3:57:27 PM UTC+10, Sqwertz wrote:
Do you need to be spoonfed?
In any case, you said that you had posted stuff "contradicting practically everything you said". Ho hum. I said, "Originally, margarine was 80% fat or more, and these days, the great power of Codex Al. decrees that 60% or more can be labelled as margarine as long as there is appropriate labelling (as decreed by Codex Al.) so people don't think it is 80%+."
> On Mon, 3 Feb 2014 21:08:31 -0800 (PST), Timo wrote:
>
> > So what? You were whining about international standards. But you
> > should look at what FDA allows to be described as "light
> > margarine".
>
> <yawn> Show me, asshole. I've asked you that *3 times* now.
>
> > So what? You were whining about international standards. But you
> > should look at what FDA allows to be described as "light
> > margarine".
>
Do you need to be spoonfed?
In any case, you said that you had posted stuff "contradicting practically everything you said". Ho hum. I said, "Originally, margarine was 80% fat or more, and these days, the great power of Codex Al. decrees that 60% or more can be labelled as margarine as long as there is appropriate labelling (as decreed by Codex Al.) so people don't think it is 80%+."
meda...@gmail.com
Jan 31, 2014, 7:00:15 PM1/31/14
to
On Friday, January 31, 2014 5:54:46 PM UTC-5, Julie Bove wrote:
> I've been eating Smart Balance Light with flax seed oil, mainly because it
>
> is one of the few margarines with no milk in it and it is cheaper than
>
> things like Benecol. No problems until this last tub.
>
>
>
> I opened it and it didn't look right. Texture was clumpy. Looked like soft
>
> scrambled eggs. Although it seems to taste okay, it's ruining my toast. I
>
> put it on there and at first it doesn't melt. But then it goes all watery
>
> and makes my toast soggy.
>
>
>
> Any clues what could have happened to this stuff? I will probably write to
>
> the company about this later. Am going to the store soon and will get more
>
> or look for something else but I think this is the only product that Winco
>
> sells with no milk in it.
>
>
>
> It seems to me that they might have overwhipped it or something.
It's not margarine, you dumb cunt. We've been over this again and again.
> I've been eating Smart Balance Light with flax seed oil, mainly because it
>
> is one of the few margarines with no milk in it and it is cheaper than
>
> things like Benecol. No problems until this last tub.
>
>
>
> I opened it and it didn't look right. Texture was clumpy. Looked like soft
>
> scrambled eggs. Although it seems to taste okay, it's ruining my toast. I
>
> put it on there and at first it doesn't melt. But then it goes all watery
>
> and makes my toast soggy.
>
>
>
> Any clues what could have happened to this stuff? I will probably write to
>
> the company about this later. Am going to the store soon and will get more
>
> or look for something else but I think this is the only product that Winco
>
> sells with no milk in it.
>
>
>
> It seems to me that they might have overwhipped it or something.
It's not margarine, you dumb cunt. We've been over this again and again.
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