Easy to screw up

Post #332,035 by drook 8/29/10 8:59:58 PM Reply	Easy to screw up Maple flavor syrup, margarine, and liquid egg. Don't forget the vegetable shortening in the pancakes. I just made the kids Egg McBurger-buns this morning. Didn't have any muffins, but had the buns left from dinner Friday. One egg, one slice of Canadian bacon, one bun, and a little bacon fat to lube the pan. Five minutes and they loved them. -- Drew
Post #332,036 by mhuber 8/30/10 3:49:24 AM Reply	I recently discovered that butter has a particular taste. Which margarine doesn't eve try to duplicate. This is besides the fact that, when you use margarine in cooking even something as simple as popcorn, you are melting down an emulsion of grease and water. So you end up with grease and water. Which makes what you are cooking soggy instead of awesome. --------------------------------------- I think it's perfectly clear we're in the wrong band. (Tori Amos)
Post #332,037 by Andrew Grygus 8/30/10 4:11:52 AM Reply	It took you till now?
Post #332,046 by mhuber 8/30/10 1:34:54 PM Reply	Yeah, it took me a while By "recently" I meant about 5 years ago. But I did go a long time without noticing it. I never used much spread of any kind, and most of my adult life I just didn't encounter real butter. When I was a kid, it all tasted the same to me. --------------------------------------- I think it's perfectly clear we're in the wrong band. (Tori Amos)
Post #332,038 by static 8/30/10 6:31:16 AM Reply	They don't even call it margarine anymore. It's "table spread" or "canola spread". I think butter has been making inroads. :-) Wade. Q:Is it proper to eat cheeseburgers with your fingers? A:No, the fingers should be eaten separately.

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