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Discussion Forum

Safety of frozen food

Started by Idaho Spud. Last reply by Idaho Spud yesterday. 10 Replies

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17. 3 Replies

Pizza, come and get it!

Started by Nick Bottom. Last reply by Nick Bottom Nov 12. 19 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Bertold Brautigan Nov 7. 7 Replies

What is your favorite apple?

Started by Daniel W. Last reply by Deidre Nov 4. 14 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Bertold Brautigan Nov 3. 44 Replies

dahl pasta

Started by Lmnopicue. Last reply by Idaho Spud Oct 30. 2 Replies

Pumpkin Pie

Started by Daniel W. Last reply by Pat Oct 28. 3 Replies

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Comment by Idaho Spud on June 15, 2014 at 10:33am

I just noticed Joan's article "the color barrier".  It says about the same thing as mine.

I can remember my mother mixing the color into the white stuff and was fascinated by the color change.

It may be because I was raised on the stuff that I still prefer the taste of margarine over butter.

Comment by Idaho Spud on June 15, 2014 at 9:41am

I also remember the white margarine with the yellow coloring packet that was called oleomargarine or oleo.

I found an article that said it was the dairy industry that got colored margarine outlawed.  Federal and state laws ranged from banning margarine entirely to mandating it be colored black.  The courts shot-down the most egregious of those laws, but the ones that remained did a lot of damage.  The last law was in America's Dairyland state, Wisconsin, where it was repealed in 1967:

http://www.americainwwii.com/articles/victorys-spread/

Comment by Randall Smith on June 15, 2014 at 7:36am

Joan, love that old magazine drawing! Wasn't margarine advertized and promoted to be a "healthy" alternative to "bad" butter? Now the reverse is thought to be true. I use unsalted butter in all my recipes.

Comment by Plinius on June 15, 2014 at 3:12am

Thanks for the margerine story! Must have been good business for Jurgens; the old company is now part of Unilever.

Comment by Joan Denoo on June 15, 2014 at 1:56am

I don't know what a Cerberus is. 

OH! My Gosh! That is a terrible image. Whew! and all the condiments were "scraped thin". 

Comment by Joan Denoo on June 15, 2014 at 1:47am

I had forgotten the law about not selling yellow margarine. I do remember the white goo with the little capsule of yellow coloring. As I remember it, breaking the capsule, then squeezing the bag until yellow coloring was all mixed in, and then putting it in jars for storage. 

The Color Barrier, the topic is part of a larger article, A short history of Margarine - The Butter vs. Margarine Wars.

At my Grandmother Denoo's home, we used lard or bacon fat on toast. We also saved lard and bacon fat in buckets and sent it off for the war effort. 

Comment by sk8eycat on June 15, 2014 at 1:21am

I think it was so that the illiterates would not mistake it for real butter, and then be disgusted when it tasted like axle grease....and attempt to return it to the store for a refund.

Comment by Plinius on June 15, 2014 at 12:40am

What a strange law, Sk8eycat, forbidden to sell yellow margerine, or in sticks. Why was that?

Comment by sk8eycat on June 14, 2014 at 1:26pm

I think I was born with a sensitivity to peanuts...PB & J or just PB on hot toast always gave me a stomach ache...Mom tried to get me to eat it a lot during WW2 when other forms of butter were rationed.  Never worked for me.  I was a weird kid...couldn't tolerate cows' milk very well, either.  They had to find a dairy that sold goats' milk... I can use it for cooking; the higher the butterfat content, the better.

Then when I was 12 or 13 I was cursed with orthodontia...lost my "taste" for everything sticky

I never use margarine for anything. (Does anybody else remember when it was against the law to sell yellow margarine, or in sticks?  You had to add your own food coloring, or it came with the margarine, but in a separate capsule thingy...mom had a mold that formed the sticks after she finished mixing the color into the white crud.)

I use real butter on toast and veg, and corn oil for cooking.

Comment by The Flying Atheist on June 14, 2014 at 11:01am

Felaine, my mother has made lentil spaghetti sauce.  Quite good, actually.  

Randall, I agree, celery coated with PB is great.  Was a favorite of mine as a kid. 

 

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