Butter or Margarine / Spread

DirtyJester · 23 Feb 2012 at 20:05

Ok I've seen a lot of butter talk lately in La Cuisine threads (mashed potatoes esp.) and I've been wondering, yes I'm sure we all use it for cooking and garnish etc but who all uses butter for something as simple as a sandwich or freshly baked crusty roll for accompanying say some soup, stew or pasta dish?

For me it's Bertolli (formally known as Olivio).

Glaucus · 23 Feb 2012 at 20:10

I prefer butter but it's usually Marge as its softer. I don't stock both, so unless I really want to go the extra mile and buy butter in then it's Marge.

DirtyJester · 23 Feb 2012 at 20:17

Any particular brands?

I really do like the taste of Bertolli and won't buy anything else (or use for that matter). I also stock butter.

One · 23 Feb 2012 at 20:21

Lurpak is one of my favourites but even that's a bit too hard tbh, flora light does the trick, if i'm not going to have the real deal i might as well make it light while i'm at it too. I would get the pro-activ stuff but for the price you could actually employ and immigrant to freshly churn some butter in the morning.

lookitsjonno · 23 Feb 2012 at 20:21

been bought up on marge so honestly can't tell the difference unless they are side by side.

vicisthebest · 23 Feb 2012 at 20:24

I like butter on warm bread rolls, but like others have said, it's too hard straight from the fridge.

I use Bertolli, but find that Tesco/Sainsburys' Olive Spreads are just as good.

I'm not keen on margarine like Flora etc - just tastes a bit weird to me.

DirtyJester · 23 Feb 2012 at 20:33

vicisthebest said:
I like butter on warm bread rolls, but like others have said, it's too hard straight from the fridge.

I use Bertolli, but find that Tesco/Sainsburys' Olive Spreads are just as good.

I'm not keen on margarine like Flora etc - just tastes a bit weird to me.

I'd disagree on other shop versions of Olive spreads, I can tell the difference as Bertolli just tastes so much better to me.

vicisthebest · 23 Feb 2012 at 20:35

I don't actually really like spreads, I don't have butter or marg on sandwiches that aren't made by me, because sandwich shops just put far too much on for me. A tiny thin layer is all I put on, so maybe that's why I can't tell the difference. x

DirtyJester · 23 Feb 2012 at 20:43

vicisthebest said:
I don't actually really like spreads, I don't have butter or marg on sandwiches that aren't made by me, because sandwich shops just put far too much on for me. A tiny thin layer is all I put on, so maybe that's why I can't tell the difference. x

Yeah I have to admit I do tend to butter both sides of the sandwich and not afraid to put some on

cainer · 23 Feb 2012 at 20:43

Anchor Spreadable for me

HeadlessChicken · 23 Feb 2012 at 20:48

Always butter for me. No spreads touch it for taste. Put it in a butter dish = no spreading problems.

Glaucus · 23 Feb 2012 at 20:51

HeadlessChicken said:
Always butter for me. No spreads touch it for taste. Put it in a butter dish = no spreading problems.

I don't put Marge or butter in fridge. Butter is always impossible to spread.
Or is it the type of butter you use, in which case I would swap.

DirtyJester · 23 Feb 2012 at 21:00

HeadlessChicken said:
Always butter for me. No spreads touch it for taste. Put it in a butter dish = no spreading problems.

Butter dish noooooooooo! Sorry I still get flashbacks to lifting the lid (wasn't a clear glass type) on one that had been sitting on a table for a fortnight during summer... ..

Glaucus said:
I don't put Marge or butter in fridge. Butter is always impossible to spread.
Or is it the type of butter you use, in which case I would swap.

I keep both in fridge, butter for cooking is simple, slice and use. The Bertolli spreads easy straight from fridge. I'm starting to sound like an advert!

Rizo-UK · 23 Feb 2012 at 21:14

Salted anchor for cooking and clover spreadable or country life spreadable for sarnys.

J1234 · 23 Feb 2012 at 21:37

I always buy butter and keep it at room temperature as it's impossible to spread when it's cold.

FrenchTart · 23 Feb 2012 at 21:49

Butter definitely. I often buy Lurpack but only because it spreads easier. Olive spreads are nice too, though they pale in comparison to butter

Rich_L · 23 Feb 2012 at 22:02

Here you can get a 50/50 butter/margarine mix ('Smart Balance') which I'll often use for baking but is pretty tasty on bread etc too.

http://www.smartbalance.com/category/product-category/buttery-sticks-0

Can't beat real butter though!

j.col · 23 Feb 2012 at 22:33

I tend to just use real butter for cooking and clover for sandwiches, rolls etc.

Ahleckz · 24 Feb 2012 at 00:27

I stock both proper butter and sunflower or olive spread. I use butter on sandwiches if it's gooey enough to spread, but my flat is usually quite cool so it's often a touch hard hence why I keep a spread aswell. I use HEAPS of butter in cooking though.

cheets64 · 24 Feb 2012 at 00:34

Have Norpak (Aldi version of Lurpak) taste the same and a lot cheaper and have Bertolli spread, very rarely use them, if I am having toast or crumpets will use it but I tend to just have bread spread free.