1:49:48Margarine tastes bad. Like chemicals
1:49:51:saluting_face::saluting_face::saluting_face:
1:49:52I never use salted butter cause you can add salt to anything, you can't un-salt the butter.
1:49:55What about Lard? Do you use that in baking at all?
1:50:01:_shonNoted::_shonNoted::_shonNoted:
1:50:03butter is much healthier than margerine
1:50:14inst butter like 50 times more expensive?
1:50:25popcorn made in ghee is quite good
1:50:40I always salt everything, and always use Iodized salt cause I need the Iodine.
1:50:40Have you ever had churned butter Shondo?
1:50:57sure is try grass fed butter you won't go back
1:51:15good fats include all the animal based stuff, butter, and any plant stuff that can be derived by pressing such as olives, coconut, peanut, etc.
1:51:32so you can go physically complain if its too salty
1:51:42@tylermcnuggets4707 What brand of butter you use? I use Kerry Gold here in the U.S. Not sure where you're at.
1:51:48I wish I had Shondo as a teacher in school.
1:51:53:rolling_on_the_floor_laughing::rolling_on_the_floor_laughing::rolling_on_the_floor_laughing::rolling_on_the_floor_laughing::rolling_on_the_floor_laughing::rolling_on_the_floor_laughing::rolling_on_the_floor_laughing:
1:52:03batter the cow before milking for better butter output
他
1:52:05Wow are you a real life person?
1:52:07she's got real butter damn :love_letter::love_letter::purple_heart::love_letter:
1:52:18mark i have great news we are Bees
1:52:27freshly jiggled shondo cream