Text 23325, 104 rader
Skriven 2012-04-05 07:00:14 av Dave Drum (1:18/200.0)
  Kommentar till text 23323 av Dale Shipp (1:261/1466.0)
Ärende: margarine is trash
==========================
-=> Dale Shipp wrote to Matt Munson <=-

 MM> DO YOU KNOW.. The difference between margarine and butter?
 MM> Read on to the end...gets very interesting!

 DS> Intersting, although I'm a bit skeptical about some of the statements.
 DS> Where did you get the information?
 
Check Snopes for the *real* deal on that little screed.

It was one of those internet posts viewing with alarm - where he gets most of
the tripe he posts. Matt seems to be a right wing Lee Lofaso, posting stuff
like that to stir the pot. Although, unlike Lee, he seems to believe some of
what he posts. 
 
 DS> I have another fact for you about margarine that you may or may not
 DS> have known.  I know that I have told this tale before, but maybe you
 DS> have not heard it:-}}

 DS> As you said, margarine was originally a pale white -- unappetizing
 DS> color.  To make it more marketable, the manufacturers added yellow
 DS> color.

 DS> BUT, in the very beginning the color was not mixed into the margarine
 DS> as it was packaged.  It was in a small "dye packet" that was included
 DS> and one had to break the dye packet and massage the dye into the
 DS> margarine. I can recall seeing such when I was a pre-teen.

I can recall being the designated kneader to mix the yellow colour evenly
through the "oleo".
 
 DS> BUT #2 -- when we moved to Wisconsin in the early 60's, it was illegal
 DS> to sell colored margarine in the state.  You could only buy the white
 DS> margarine with dye packs included.   Recall that Wisconsin was a state
 DS> in which diary was a primary industry.

You can thank Bob LaFollette for that - back in the 1940s.
 
 DS> As a result of that law, when you crossed the line into Illinois the
 DS> first thing you saw was a flock of stands touting margarine -- get your
 DS> Imperial / Blue Bonnet / etc.  here.

Not until the late 50s.
 
 DS> I'm not sure when that law was repealed.

It may just be unenforced ... as of last year --

"MADISON, Wis. – A legislative effort to repeal Wisconsin's long-established
margarine restrictions is rekindling an old debate over government's role in
protecting the state's dairy industry.

By law, Wisconsin restaurants can't serve colored margarine tableside unless a
customer makes a special request. The state also can't serve it to prison
inmates, unless they are vegans or have some health concern that causes them to
request it. 

By Ben Jones, USA TODAY
Updated 10/17/2011 8:44 AM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Buttered Crab
 Categories: Fat ladies, Seafood, Wine, Citrus, Chilies
      Yield: 4 servings
 
      4 md Cooked crabs
      1 sm Clove garlic
      2    Anchovy filets
      4 oz Butter
      4 tb Dry white vermouth
      1    Lemon; juiced
        lg Pinch fresh grated nutmeg
           Hot pepper sauce
      2 oz Fresh white bread crumbs
           Salt & fresh ground pepper
        sm Bunch parsley; fine chopped
 
  Extract all the meat from the crabs. Wash and reserve the
  shells.
  
  Finely chop the garlic and anchovies, then fry them gently
  in a little of the butter for about 3 minutes. Add the
  vermouth, lemon juice and remainder of the butter, and
  season with the nutmeg and a good dash of hot pepper sauce
  to taste. Stir in half of the bread crumbs and the crabmeat.
  Season with salt and pepper to taste. Stir to blend and cook
  for about 5 minutes. Add most of the chopped parsley.
  
  Transfer the buttered crab mixture to the crab shells, and
  sprinkle with the remaining bread crumbs and parsley. Cook
  under a preheated hot grill until bubbling and brown.
  
  Copyright 1999 Jennifer Patterson
  
  MM Format by Dave Drum - 20 April 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

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