Thread: (2009-09-29) NS-RFC: Oleo?

ChattyCathy wrote on Tue, 29 Sep 2009 19:30:22 +0200:

> James Silverton wrote (in another thread):

>> Hello All!

>> I saw a recipe in r.f.recipes that called for oleo or butter.
>> Am I correct in saying that oleo means margerine? Perhaps
>> ChattyCathy might think it worthy of a survey.

> James, your wish is my command ;-)

Thanks, that was fast! I won't try to win the hat since I'd like to see
what others think.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Tue, 29 Sep 2009 13:35:08 -0400, "James Silverton"
<[email protected]> wrote:

> ChattyCathy wrote on Tue, 29 Sep 2009 19:30:22 +0200:
>
>> James Silverton wrote (in another thread):
>
>>> Hello All!
>
>>> I saw a recipe in r.f.recipes that called for oleo or butter.
>>> Am I correct in saying that oleo means margerine? Perhaps
>>> ChattyCathy might think it worthy of a survey.
>
>> James, your wish is my command ;-)
>
>Thanks, that was fast! I won't try to win the hat since I'd like to see
>what others think.

Doggone it, some of you people are FAST. I had just got off the site
with the old survey, downloaded groups, saw a new survey, went back to
the site... and I was #3...

Terry

"ChattyCathy" <[email protected]> wrote in message
news:7vrwm.112101$[email protected]..
> http://www.recfoodcooking.com
>
> James Silverton wrote (in another thread):
>
>>Hello All!
>
>>I saw a recipe in r.f.recipes that called for oleo or butter. Am I
>>correct in saying that oleo means margerine? Perhaps ChattyCathy might
>>think it worthy of a survey.
>
> James, your wish is my command ;-)
> --
> Cheers
> Chatty Cathy

read here for the history;

http://en.wikipedia.org/wiki/Margarine

In 1869 Emperor Louis Napoleon III of France offered a prize to anyone who
could make a satisfactory substitute for butter, suitable for use by the
armed forces and the lower classes.[1] French chemist Hippolyte Mège-Mouriés
invented a substance he called oleomargarine, the name of which became
shortened to the trade name "Margarine". Margarine now refers generically to
any of a range of broadly similar edible oils. The name oleomargarine is
sometimes abbreviated to oleo.


--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

On Sep 29, 1:15*pm, "Dimitri" <Dimitr...@prodigy.net> wrote:
> "ChattyCathy" <cathy1...@mailinator.com> wrote in message
>
> news:7vrwm.112101$[email protected]..
>
> >http://www.recfoodcooking.com
>
> > James Silverton wrote (in another thread):
>
> >>Hello All!
>
> >>I saw a recipe in r.f.recipes that called for oleo or butter. Am I
> >>correct in saying that oleo means margerine? Perhaps ChattyCathy might
> >>think it worthy of a survey.
>
> > James, your wish is my command ;-)
> > --
> > Cheers
> > Chatty Cathy
>
> read here for the history;
>
> http://en.wikipedia.org/wiki/Margarine
>
> In 1869 Emperor Louis Napoleon III of France offered a prize to anyone who
> could make a satisfactory substitute for butter, suitable for use by the
> armed forces and the lower classes.[1] French chemist Hippolyte Mège-Mouriés
> invented a substance he called oleomargarine, the name of which became
> shortened to the trade name "Margarine". Margarine now refers genericallyto
> any of a range of broadly similar edible oils. The name oleomargarine is
> sometimes abbreviated to oleo.

Oleomargarine is still suitable only for ignorant, dirty folks.
>
> --
> Dimitri

--Bryan

On Sep 29, 1:35*pm, "James Silverton" <not.jim.silver...@verizon.net>
wrote:
> *ChattyCathy *wrote *on Tue, 29 Sep 2009 19:30:22 +0200:
>
> > James Silverton wrote (in another thread):
> >> Hello All!
> >> I saw a recipe in r.f.recipes that called for oleo or butter.
> >> Am I correct in saying that oleo means margerine? Perhaps
> >> ChattyCathy might think it worthy of a survey.
> > James, your wish is my command ;-)
>
> Thanks, that was fast! I won't try to win the hat since I'd like to see
> what others think.

Actor Victor Buono wrote a poem entitled, "The Fat Man's Prayer".
Here's
an excerpt:

And show me the light that I may bear witness
To the President's Council on Physical Fitness.
At oleomargarine I'll never mutter,
For the road to hell is spread with butter.

Cindy Hamilton

On Tue, 29 Sep 2009 11:55:12 -0700 (PDT), Bryan <[email protected]> wrote:

>On Sep 29, 1:15*pm, "Dimitri" <Dimitr...@prodigy.net> wrote:
>> "ChattyCathy" <cathy1...@mailinator.com> wrote in message
>>
>> news:7vrwm.112101$[email protected]..
>>
>> >http://www.recfoodcooking.com
>>
>> > James Silverton wrote (in another thread):
>>
>> >>Hello All!
>>
>> >>I saw a recipe in r.f.recipes that called for oleo or butter. Am I
>> >>correct in saying that oleo means margerine? Perhaps ChattyCathy might
>> >>think it worthy of a survey.
>>
>> > James, your wish is my command ;-)
>> > --
>> > Cheers
>> > Chatty Cathy
>>
>> read here for the history;
>>
>> http://en.wikipedia.org/wiki/Margarine
>>
>> In 1869 Emperor Louis Napoleon III of France offered a prize to anyone who
>> could make a satisfactory substitute for butter, suitable for use by the
>> armed forces and the lower classes.[1] French chemist Hippolyte Mège-Mouriés
>> invented a substance he called oleomargarine, the name of which became
>> shortened to the trade name "Margarine". Margarine now refers generically to
>> any of a range of broadly similar edible oils. The name oleomargarine is
>> sometimes abbreviated to oleo.
>
>Oleomargarine is still suitable only for ignorant, dirty folks.
>>
>> --
>> Dimitri
>
>--Bryan
A-h-h-h-h go eat a batch of hardtop garden slugs (escargot). Brian you're a
certifiable foodsnob twit.

On Tue, 29 Sep 2009 11:15:37 -0700, Dimitri wrote:

> "ChattyCathy" <[email protected]> wrote in message
> news:7vrwm.112101$[email protected]..
>> http://www.recfoodcooking.com
>>
>> James Silverton wrote (in another thread):
>>
>>>Hello All!
>>
>>>I saw a recipe in r.f.recipes that called for oleo or butter. Am I
>>>correct in saying that oleo means margerine? Perhaps ChattyCathy might
>>>think it worthy of a survey.
>>
>> James, your wish is my command ;-)
>> --
>> Cheers
>> Chatty Cathy
>
> read here for the history;
>
> http://en.wikipedia.org/wiki/Margarine
>
> In 1869 Emperor Louis Napoleon III of France offered a prize to anyone who
> could make a satisfactory substitute for butter, suitable for use by the
> armed forces and the lower classes.

<snort>

your pal,
blake

ChattyCathy <[email protected]> wrote:

> http://www.recfoodcooking.com
>
> James Silverton wrote (in another thread):
>
> >Hello All!
>
> >I saw a recipe in r.f.recipes that called for oleo or butter. Am I
> >correct in saying that oleo means margerine? Perhaps ChattyCathy might
> >think it worthy of a survey.
>
> James, your wish is my command ;-)

I was first . I already have two TFH's but only one head so I concede my
good fortune to the next in line.

BTW I use both depending on the application.


--
Talk atcha later,
Fritz Tynan-Seattle, WA

"blake murphy" <[email protected]> wrote in message
newsamfxvcmn780$.j3teuphebty$.[email protected]..


>> In 1869 Emperor Louis Napoleon III of France offered a prize to anyone
>> who
>> could make a satisfactory substitute for butter, suitable for use by the
>> armed forces and the lower classes.
>
> <snort>
>
> your pal,
> blake

It's little difficult to write about properly but margarine got me thrown
out of my Grand Aunt's home as a child.
Thalia was a coloratura with the Met in the 20's and 30's - She was for all
intents and purposes a diva or prim donna.

Being a native of Hollywood - a first born American we were talking and I
asked for her to pass the margarine (pronounced American style) She said
"it's pronounced Mar-gure-ine (French style)" I said not it's not it's
Margarine. She said - It's a French invention and repronouned the word. I
started to argue at which time she called me a peasant and told me to GET
OUT until I could show some respect.

LOL.....

--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.

On Sep 29, 1:30 pm, ChattyCathy <cathy1...@mailinator.com> wrote:
> http://www.recfoodcooking.com
>
> James Silverton wrote (in another thread):
>
> >Hello All!
> >I saw a recipe in r.f.recipes that called for oleo or butter. Am I
> >correct in saying that oleo means margerine? Perhaps ChattyCathy might
> >think it worthy of a survey.

As a kid growing up in northern Illinois with parents vacationing
occasionally in Wisconsin, I remember the huge "OLEO" signs along the
border on the Illinois side advertising margarine at convenience
stores there. You couldn't buy it in Wisconsin at the time, a dairy-
protectionist thing.

--
Silvar Beitel

Dimitri wrote:

>
> "blake murphy" <[email protected]> wrote in message
> newsamfxvcmn780$.j3teuphebty$.[email protected]..
>
>
>>> In 1869 Emperor Louis Napoleon III of France offered a prize to
>>> anyone who
>>> could make a satisfactory substitute for butter, suitable for use by the
>>> armed forces and the lower classes.
>>
>>
>> <snort>
>>
>> your pal,
>> blake
>
>
> It's little difficult to write about properly but margarine got me
> thrown out of my Grand Aunt's home as a child.
> Thalia was a coloratura with the Met in the 20's and 30's - She was for
> all intents and purposes a diva or prim donna.
>
> Being a native of Hollywood - a first born American we were talking and
> I asked for her to pass the margarine (pronounced American style) She
> said "it's pronounced Mar-gure-ine (French style)" I said not it's not
> it's Margarine. She said - It's a French invention and repronouned the
> word. I started to argue at which time she called me a peasant and told
> me to GET OUT until I could show some respect.
>
> LOL.....
>

Margarine got me smacked upside the head as a child.

It was and is flat out nasty and back in the 60s there was no such
obvious warning indicator as lack of yellow coloration. And my mother
would periodically buy that oleoginous crap, at random, for no specific
reason that I could discern. Maybe it was on sale. Like I said, there
was no obvious pattern.

So anyhow, we were eating dinner one evening and there was stick of
something rather unnaturally yellow in the butter dish. It was passed
to me along with the loaf of bread. I asked my mother what it was and
she declared, irritably, that it was "butter". Meaning in mom-speak,
something yellow and greasy that you smear on bread.

Being a picky and analytical child, I peered closely at the stick, then
lifted the dish up and sniffed it. Blech! Margarine. I'd thought so.

I started to push the "butter" dish and the bread on when my mother's
hand shot out and whacked me upside the head. Apparently it's rude to
decline revolting synthetic food, even after you've politely requested
information on exactly what it was.

Kathleen wrote:

> Margarine got me smacked upside the head as a child.
>
> It was and is flat out nasty and back in the 60s there was no such
> obvious warning indicator as lack of yellow coloration. And my mother
> would periodically buy that oleoginous crap, at random, for no specific
> reason that I could discern. Maybe it was on sale. Like I said, there
> was no obvious pattern.
>
> So anyhow, we were eating dinner one evening and there was stick of
> something rather unnaturally yellow in the butter dish. It was passed
> to me along with the loaf of bread. I asked my mother what it was and
> she declared, irritably, that it was "butter". Meaning in mom-speak,
> something yellow and greasy that you smear on bread.
>
> Being a picky and analytical child, I peered closely at the stick, then
> lifted the dish up and sniffed it. Blech! Margarine. I'd thought so.
>
> I started to push the "butter" dish and the bread on when my mother's
> hand shot out and whacked me upside the head. Apparently it's rude to
> decline revolting synthetic food, even after you've politely requested
> information on exactly what it was.
>

Sounds like you were a difficult child. OTOH, the slap to the head for
minor infractions is classic pre-70s child rearing at it's very finest.
:-)

My understanding is that when margarine first came out, it was unlawful
to have a yellow coloring lest it be mistaken for butter. You'd have to
manually mix yellow into that disgusting white greasy substance in order
to get yellow greasy disgusting substance. I think I'd enjoy that.

"Dimitri" <[email protected]> wrote in
news:b9swm.4054$[email protected]:

> In 1869 Emperor Louis Napoleon III of France offered a prize to anyone
> who could make a satisfactory substitute for butter, suitable for use
> by the armed forces and the lower classes.

During WWII, butter was severely rationed in North America (as my mother
told it) on the pretext that it was being used for the troops. My mother
was in Chicago at the time the war ended and she said they had not seen
butter or chicken in two years by the time my parents returned to Montréal.

At any rate, I seriously doubt all (if any at all) of the butter went to
the troops. Omar Bradley writes in his memoir, A Soldier's Story, that US
troops were supplied with a tinned oleaginous substance called "Marfak No.
1" (NB: Marfak also manufactured axle grease and other industrial
lubricants).

They set about requisitioning the German tubes of Danish butter which were
standard issue of the Wehrmacht.

"We quickly commandeered as much of it as we could find. But at the same
time, we rejected the British bully beef that had been captured by the
Germans a year or two before only to be recaptured by us."

(1) Bradley, Omar N., A Soldier's Story, Random House: New York, 1999, page
98.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

In article <6GQwm.80248$[email protected]>,
Kathleen <[email protected]> wrote:


> It was and is flat out nasty and back in the 60s there was no such
> obvious warning indicator as lack of yellow coloration.

What state do you live in?

--
Dan Abel
Petaluma, California USA
[email protected]

In article <[email protected]>,
Michel Boucher <[email protected]> wrote:

> "Dimitri" <[email protected]> wrote in
> news:b9swm.4054$[email protected]:

> During WWII, butter was severely rationed in North America (as my mother
> told it) on the pretext that it was being used for the troops.

I wasn't even born then, but I'm skeptical that the butter, a substance
which doesn't keep well, all went to the troops. I suspect that all the
countries involved in the war were strapped for cash, and the butter was
sold to countries not involved in the war, for money or materials that
could be used in the war effort.

--
Dan Abel
Petaluma, California USA
[email protected]

"dsi1" <[email protected]> wrote in message
news:7SQwm.75877$[email protected]..
>
> My understanding is that when margarine first came out, it was unlawful to
> have a yellow coloring lest it be mistaken for butter. You'd have to
> manually mix yellow into that disgusting white greasy substance in order
> to get yellow greasy disgusting substance. I think I'd enjoy that.

Yep. My kid brother enjoyed his household chore of mixing the contents of
that yellow capsule into the white margarine. And then one day he used blue
food coloring instead. Really nasty, but it was rationed and so we used it.

Felice

Dan Abel <[email protected]> wrote in news:dabel-9A2D6F.15530430092009@c-61-
68-245-199.per.connect.net.au:

> I suspect that all the
> countries involved in the war were strapped for cash, and the butter was
> sold to countries not involved in the war, for money or materials that
> could be used in the war effort.

You mean countries NOT producing their own butter? Generally, if butter is
an important part of your diet, you have the means to produce it. More
likely they destroyed it rather than letting it fall into the hands of the
bread eaters :-)

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

In article <ha0nh3$hgk$[email protected]>,
"Felice" <[email protected]> wrote:

> "dsi1" <[email protected]> wrote in message
> news:7SQwm.75877$[email protected]..
> >
> > My understanding is that when margarine first came out, it was unlawful to
> > have a yellow coloring lest it be mistaken for butter. You'd have to
> > manually mix yellow into that disgusting white greasy substance in order
> > to get yellow greasy disgusting substance. I think I'd enjoy that.
>
> Yep. My kid brother enjoyed his household chore of mixing the contents of
> that yellow capsule into the white margarine. And then one day he used blue
> food coloring instead. Really nasty, but it was rationed and so we used it.

Your brother was late:

http://en.wikipedia.org/wiki/Margarine

"In several states, the legislature enacted laws to require margarine
manufacturers to add pink colorings to make the product look
unpalatable,[2] but the Supreme Court struck down New Hampshire's law
and overruled these measures."

--
Dan Abel
Petaluma, California USA
[email protected]

dsi1 wrote:

> My understanding is that when margarine first came out, it was unlawful
> to have a yellow coloring lest it be mistaken for butter. You'd have to
> manually mix yellow into that disgusting white greasy substance in order
> to get yellow greasy disgusting substance. I think I'd enjoy that.

It has to do with the Oleomargarine Act of 1886 that penalized
producers of margarine that had been artificially coloured to look like
butter. However, the natural colour of butter varies, depending on a
number of variables, and producers of butter were able to use artificial
colouring to make their butter a more consistent colour. It seems silly
to prohibit the makers of margarine from using dyes to make their
product look like butter when the butter is dyed. We had similar laws in
Canada and still do in Quebec.