Thread: Ehat the heck happened to stick margerine?

On Thu, 19 Nov 2009 02:39:08 GMT, Linda <[email protected]> wrote:

-->It's the season to be cooking again. I am ready to make all the
-->holiday faves, I always liked to use Parkay margerine in all my
-->pastries and pies, and stuffing, etc. But so far I have been unable to
-->find any Parkay stick margerine anywhere. Lso the selection
-->of stick margerine is very limited mainly Imperial and Blue Bonnet(both
-->of which I don't care for)
-->Does anyhone have any idea what's going on with the stick margerine?


Can you explain why you use margarine rather than butter? Is it a taste thing
or do you perfer the texture using margarine?

Linda wrote:
>
> It's the season to be cooking again. I am ready to make all the
> holiday faves, I always liked to use Parkay margerine in all my
> pastries and pies, and stuffing, etc. But so far I have been unable to
> find any Parkay stick margerine anywhere. Lso the selection
> of stick margerine is very limited mainly Imperial and Blue Bonnet(both
> of which I don't care for)
> Does anyhone have any idea what's going on with the stick margerine?

People realized that standard margarine was less healthy than real
butter, so now they are either back to using real butter, or off to one
of the horrid "healthy" pseudo-margarine substitutes.

On Nov 18, 9:39 pm, Linda <l...@doramail.com> wrote:
> It's the season to be cooking again. I am ready to make all the
> holiday faves, I always liked to use Parkay margerine in all my
> pastries and pies, and stuffing, etc. But so far I have been unable to
> find any Parkay stick margerine anywhere. Lso the selection
> of stick margerine is very limited mainly Imperial and Blue Bonnet(both
> of which I don't care for)
> Does anyhone have any idea what's going on with the stick margerine?

Well, I don't use fake butter, but I am curious - why do you like
Parkay better than the other brands? What is the significant
difference?

bulka

"Linda" <[email protected]> wrote in message
news:[email protected]..
> It's the season to be cooking again. I am ready to make all the
> holiday faves, I always liked to use Parkay margerine in all my
> pastries and pies, and stuffing, etc. But so far I have been unable to
> find any Parkay stick margerine anywhere. Lso the selection
> of stick margerine is very limited mainly Imperial and Blue Bonnet(both
> of which I don't care for)
> Does anyhone have any idea what's going on with the stick margerine?

Oh my, Linda, you've probably been using marg for so long you've forgot how
much better your cookies and such would be with butter. Go ahead, give it a
try!

Felice

bulka wrote:
>
> On Nov 18, 9:39 pm, Linda <l...@doramail.com> wrote:
> > It's the season to be cooking again. I am ready to make all the
> > holiday faves, I always liked to use Parkay margerine in all my
> > pastries and pies, and stuffing, etc. But so far I have been unable to
> > find any Parkay stick margerine anywhere. Lso the selection
> > of stick margerine is very limited mainly Imperial and Blue Bonnet(both
> > of which I don't care for)
> > Does anyhone have any idea what's going on with the stick margerine?
>
> Well, I don't use fake butter, but I am curious - why do you like
> Parkay better than the other brands? What is the significant
> difference?

The other ones don't say "butter". Or give you advice
about the enemies plotting against you.

On Nov 18, 11:11*pm, "Felice" <fri...@comcast.net> wrote:
> "Linda" <l...@doramail.com> wrote in message
>
> news:[email protected]..
>
> > It's the season to be cooking again. *I am ready to make all the
> > holiday faves, I always liked to use Parkay margerine in all my
> > pastries and pies, and stuffing, etc. *But so far I have been unable to
> > find any Parkay stick margerine anywhere. *Lso the selection
> > of stick margerine is very limited mainly Imperial and Blue Bonnet(both
> > of which I don't care for)
> > Does anyhone have any idea what's going on with the stick margerine?
>
> Oh my, Linda, you've probably been using marg for so long you've forgot how
> much better your cookies and such would be with butter. Go ahead, give ita
> try!

One "legitimate" reason I'm aware of for using margarine rather than
butter is if you're making a lot of structural gingerbread, and you
don't want to spend the money for real butter.

On Nov 18, 11:15*pm, Piet de Arcilla <dearci...@gmail.com> wrote:
> On Nov 18, 11:11*pm, "Felice" <fri...@comcast.net> wrote:
>
> > "Linda" <l...@doramail.com> wrote in message
>
> >news:[email protected]..
>
> > > It's the season to be cooking again. *I am ready to make all the
> > > holiday faves, I always liked to use Parkay margerine in all my
> > > pastries and pies, and stuffing, etc. *But so far I have been unable to
> > > find any Parkay stick margerine anywhere. *Lso the selection
> > > of stick margerine is very limited mainly Imperial and Blue Bonnet(both
> > > of which I don't care for)
> > > Does anyhone have any idea what's going on with the stick margerine?
>
> > Oh my, Linda, you've probably been using marg for so long you've forgothow
> > much better your cookies and such would be with butter. Go ahead, give it a
> > try!
>
> One "legitimate" reason I'm aware of for using margarine rather than
> butter is if you're making a lot of structural gingerbread, and you
> don't want to spend the money for real butter.

My response to the response to the response to the troll is:

Anyone who is stupid enough to eat stick margarine is better off dead.

--Bryan

On Thu, 19 Nov 2009 04:56:51 -0800 (PST), --Bryan <[email protected]>
wrote:

>On Nov 18, 11:15*pm, Piet de Arcilla <dearci...@gmail.com> wrote:
>> On Nov 18, 11:11*pm, "Felice" <fri...@comcast.net> wrote:
>>
>> > "Linda" <l...@doramail.com> wrote in message
>>
>> >news:[email protected]..
>>
>> > > It's the season to be cooking again. *I am ready to make all the
>> > > holiday faves, I always liked to use Parkay margerine in all my
>> > > pastries and pies, and stuffing, etc. *But so far I have been unable to
>> > > find any Parkay stick margerine anywhere. *Lso the selection
>> > > of stick margerine is very limited mainly Imperial and Blue Bonnet(both
>> > > of which I don't care for)
>> > > Does anyhone have any idea what's going on with the stick margerine?
>>
>> > Oh my, Linda, you've probably been using marg for so long you've forgot how
>> > much better your cookies and such would be with butter. Go ahead, give it a
>> > try!
>>
>> One "legitimate" reason I'm aware of for using margarine rather than
>> butter is if you're making a lot of structural gingerbread, and you
>> don't want to spend the money for real butter.
>
>My response to the response to the response to the troll is:
>
>Anyone who is stupid enough to eat stick margarine is better off dead.

plonk, dumbass..

On Nov 19, 8:40*am, The Other Guy <knewskg...@gmail.com> wrote:
> On Thu, 19 Nov 2009 04:56:51 -0800 (PST), --Bryan <class...@brick.net>
> wrote:
>
>
>
>
>
> >On Nov 18, 11:15*pm, Piet de Arcilla <dearci...@gmail.com> wrote:
> >> On Nov 18, 11:11*pm, "Felice" <fri...@comcast.net> wrote:
>
> >> > "Linda" <l...@doramail.com> wrote in message
>
> >> >news:[email protected]..
>
> >> > > It's the season to be cooking again. *I am ready to make all the
> >> > > holiday faves, I always liked to use Parkay margerine in all my
> >> > > pastries and pies, and stuffing, etc. *But so far I have been unable to
> >> > > find any Parkay stick margerine anywhere. *Lso the selection
> >> > > of stick margerine is very limited mainly Imperial and Blue Bonnet(both
> >> > > of which I don't care for)
> >> > > Does anyhone have any idea what's going on with the stick margerine?
>
> >> > Oh my, Linda, you've probably been using marg for so long you've forgot how
> >> > much better your cookies and such would be with butter. Go ahead, give it a
> >> > try!
>
> >> One "legitimate" reason I'm aware of for using margarine rather than
> >> butter is if you're making a lot of structural gingerbread, and you
> >> don't want to spend the money for real butter.
>
> >My response to the response to the response to the troll is:
>
> >Anyone who is stupid enough to eat stick margarine is better off dead.
>
> plonk, dumbass..

KFed by someone who has zero on topic posts.

--Bryan

Felice wrote:
> "Linda" <[email protected]> wrote in message
> news:[email protected]..
>> It's the season to be cooking again. I am ready to make all the
>> holiday faves, I always liked to use Parkay margerine in all my
>> pastries and pies, and stuffing, etc. But so far I have been unable to
>> find any Parkay stick margerine anywhere. Lso the selection
>> of stick margerine is very limited mainly Imperial and Blue Bonnet(both
>> of which I don't care for)
>> Does anyhone have any idea what's going on with the stick margerine?
>
> Oh my, Linda, you've probably been using marg for so long you've forgot how
> much better your cookies and such would be with butter. Go ahead, give it a
> try!
>
> Felice
>
>
I gather, though, the results are different (extrapolating from
what I have read about butter vs. shortening in cookies). I
haven;t explored that because the thought of using shortening
disgusts me.

--
Jean B.

On Nov 18, 8:39*pm, Linda <l...@doramail.com> wrote:
> It's the season to be cooking again. *I am ready to make all the
> holiday faves, I always liked to use Parkay margerine in all my
> pastries and pies, and stuffing, etc. *But so far I have been unable to
> find any Parkay stick margerine anywhere. *Lso the selection
> of stick margerine is very limited mainly Imperial and Blue Bonnet(both
> of which I don't care for)
> Does anyhone have any idea what's going on with the stick margerine?

What you mean, then, is what the heck happened to Parkay?

I use BlueBonnet when I need stick margerine - the good ol' baking
kind, not the watery kind. No problems.

N.

Stu <[email protected]> wrote in
news:[email protected]:

> On Thu, 19 Nov 2009 02:39:08 GMT, Linda <[email protected]> wrote:
>
> -->It's the season to be cooking again. I am ready to make all the
> -->holiday faves, I always liked to use Parkay margerine in all my
> -->pastries and pies, and stuffing, etc. But so far I have been
> unable to -->find any Parkay stick margerine anywhere. Lso the
> selection -->of stick margerine is very limited mainly Imperial and
> Blue Bonnet(both -->of which I don't care for)
> -->Does anyhone have any idea what's going on with the stick
> margerine?
>
>
> Can you explain why you use margarine rather than butter? Is it a
> taste thing or do you perfer the texture using margarine?

Actually it's old family recipes handed down, and my grandmother insisted
only to use Parkay so the rest of us never tried anything different to keep
the recipe original

"Jean B." <[email protected]> wrote in
news:[email protected]:

> Felice wrote:
>> "Linda" <[email protected]> wrote in message
>> news:[email protected]..
>>> It's the season to be cooking again. I am ready to make all the
>>> holiday faves, I always liked to use Parkay margerine in all my
>>> pastries and pies, and stuffing, etc. But so far I have been unable
>>> to find any Parkay stick margerine anywhere. Lso the selection
>>> of stick margerine is very limited mainly Imperial and Blue
>>> Bonnet(both of which I don't care for)
>>> Does anyhone have any idea what's going on with the stick margerine?
>>
>> Oh my, Linda, you've probably been using marg for so long you've
>> forgot how much better your cookies and such would be with butter. Go
>> ahead, give it a try!
>>
>> Felice
>>
>>
> I gather, though, the results are different (extrapolating from
> what I have read about butter vs. shortening in cookies). I
> haven;t explored that because the thought of using shortening
> disgusts me.
>

O.k. I am going to give butter a try. It's only fair to lgive it a fair
shot.

On Thu, 19 Nov 2009 04:56:51 -0800 (PST), --Bryan <[email protected]>
wrote:

>Anyone who is stupid enough to eat stick margarine is better off dead.

We'll all be there sooner or later no matter how smart we are.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 19 Nov 2009 06:52:35 -0800 (PST), --Bryan <[email protected]>
wrote:

>
>KFed by someone who has zero on topic posts.

Where are all these yahoos coming from? I can't even tell if that
Wavy G guy is a poseur or not. I used to see somebody posting as Wavy
Gravy, but I don't think it was here in rfc.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Nov 19, 8:31*am, sf <sf.use...@geemail.com> wrote:
> On Thu, 19 Nov 2009 06:52:35 -0800 (PST), --Bryan <class...@brick.net>
> wrote:
>
>
>
> >KFed by someone who has zero on topic posts.
>
> Where are all these yahoos coming from? *I can't even tell if that
> Wavy G guy is a poseur or not. *I used to see somebody posting as Wavy
> Gravy, but I don't think it was here in rfc.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I think I saw him in Garberville a few years back...

Linda wrote:
> "Jean B." <[email protected]> wrote in
> news:[email protected]:
>
>> Felice wrote:
>>> "Linda" <[email protected]> wrote in message
>>> news:[email protected]..
>>>> It's the season to be cooking again. I am ready to make all the
>>>> holiday faves, I always liked to use Parkay margerine in all my
>>>> pastries and pies, and stuffing, etc. But so far I have been unable
>>>> to find any Parkay stick margerine anywhere. Lso the selection
>>>> of stick margerine is very limited mainly Imperial and Blue
>>>> Bonnet(both of which I don't care for)
>>>> Does anyhone have any idea what's going on with the stick margerine?
>>> Oh my, Linda, you've probably been using marg for so long you've
>>> forgot how much better your cookies and such would be with butter. Go
>>> ahead, give it a try!
>>>
>>> Felice
>>>
>>>
>> I gather, though, the results are different (extrapolating from
>> what I have read about butter vs. shortening in cookies). I
>> haven;t explored that because the thought of using shortening
>> disgusts me.
>>
>
> O.k. I am going to give butter a try. It's only fair to lgive it a fair
> shot.

You might be wise to do this with cookies that you have no
preconceived notion about, since the results will most likely not
be the same. (I have been telling myself this about the
Worcestershire Sauce made in England, among other things.)

--
Jean B.

On Thu, 19 Nov 2009 04:56:51 -0800 (PST), --Bryan wrote:

> On Nov 18, 11:15*pm, Piet de Arcilla <dearci...@gmail.com> wrote:
>> On Nov 18, 11:11*pm, "Felice" <fri...@comcast.net> wrote:
>>
>>> "Linda" <l...@doramail.com> wrote in message
>>
>>>news:[email protected]..
>>
>>> > It's the season to be cooking again. *I am ready to make all the
>>> > holiday faves, I always liked to use Parkay margerine in all my
>>> > pastries and pies, and stuffing, etc. *But so far I have been unable to
>>> > find any Parkay stick margerine anywhere. *Lso the selection
>>> > of stick margerine is very limited mainly Imperial and Blue Bonnet(both
>>> > of which I don't care for)
>>> > Does anyhone have any idea what's going on with the stick margerine?
>>
>>> Oh my, Linda, you've probably been using marg for so long you've forgot how
>>> much better your cookies and such would be with butter. Go ahead, give it a
>>> try!
>>
>> One "legitimate" reason I'm aware of for using margarine rather than
>> butter is if you're making a lot of structural gingerbread, and you
>> don't want to spend the money for real butter.
>
> My response to the response to the response to the troll is:
>
> Anyone who is stupid enough to eat stick margarine is better off dead.
>
> --Bryan

wait, wait! don't you want the to suffer horribly first?

blake

On Thu, 19 Nov 2009 08:31:25 -0800, sf wrote:

> On Thu, 19 Nov 2009 06:52:35 -0800 (PST), --Bryan <[email protected]>
> wrote:
>
>>
>>KFed by someone who has zero on topic posts.
>
> Where are all these yahoos coming from? I can't even tell if that
> Wavy G guy is a poseur or not. I used to see somebody posting as Wavy
> Gravy, but I don't think it was here in rfc.

wavy gravy has gone all establishment on us. he's now W. Gravy III.

your pal,
blake