• How does margarine spread?
    29 replies, posted
My whole life I've used butter but I want to switch to a healthier option. How smoothly does it spread on things like toast? Thanks. [highlight](User was banned for this post ("parody thread" - Lithifold))[/highlight]
This isn't funny
Smoother than butter does.
with my dick
all around
Don't use substitutes.
[QUOTE=Epic Lul;25716498]Smoother than butter does.[/QUOTE] Really? Thanks. Do you have any brand you recommend?
By the sword.
I believe it was spread by the fall of the Roman Empire. With Rome vanquished its margarine spread all across Europe, into areas such as Gaul, North Africa, and the Byzantine Empire; from then on trade with other countries spread it farther across the globe. Now the globe is just a sticky, oily mess of a ball.
the more important question: how does teflon stick to the pan?
If you're looking for healthy get the non-hydrogenated kind or else it's not going to help because trans fats are nasty
[QUOTE=Kai-ryuu;25716542]If you're looking for healthy get the non-hydrogenated kind or else it's not going to help because trans fats are nasty[/QUOTE] Yeah, Becel looks to be the one I'll go for. Thanks guys.
only good parody thread right now
Use butter. Margarine is only marginally healthier, and it's just a cheap substitute for butter.
no zeke why, you're going to get banned ):
omg WHY R U USIN MARJARINE IT IS 1 MOLECULE AWAy frm PLASTic copy n paste n email 2 ALL UR LVED ONES
[QUOTE=Tetracycline;25716582]no zeke why, you're going to get banned ):[/QUOTE] What? I don't understand. I didn't think this was a good candidate for fast threads considering there is the possibility of discussing the molecular structure of margarine as Dr. Fishtastic has begun to do.
[QUOTE=ZekeTwo;25716514]Really? Thanks. Do you have any brand you recommend?[/QUOTE] You live in canada right? I use becel personally.Get the one with olive oil in it though. I like that one.
[QUOTE=ZekeTwo;25716611]What? I don't understand. I didn't think this was a good candidate for fast threads considering there is the possibility of discussing the molecular structure of margarine as Dr. Fishtastic has begun to do.[/QUOTE] I...really don't understand
I'd like to note something. The difference between margarine and butter, at least at first, is why it wouldn't spread. What they do to it to make it spread makes it just as bad as butter
[QUOTE=MegaChalupa;25716522]By the sword.[/QUOTE] that sounds rather inconvenient just use a butterknife jeez
[QUOTE=Tetracycline;25716677]I...really don't understand[/QUOTE] Molecular structure. This is science.
[QUOTE=Melkor;25716761]Molecular structure. This is science.[/QUOTE] but why does the molecular structure of a food product matter at all
[QUOTE=Tetracycline;25716846]but why does the molecular structure of a food product matter at all[/QUOTE] bcuz IT PLASTIC BAD 4 u SPRD TO evry1 on yahhoo mail
[QUOTE=Errorproxy;25716512]Don't use substitutes.[/QUOTE] read that as prostitutes.... [img_thumb]http://mybroadband.co.za/photos/data/500/medium/image00118.jpg[/img_thumb]
:psyduck:
[QUOTE=ZekeTwo;25716488]My whole life I've used butter but I want to switch to a healthier option. How smoothly does it spread on things like toast? Thanks.[/QUOTE] Way smoother
it's smooth because they add semen
They don't sell margarine in Britain anymore. They sell other substitutes, like "I can't believe it's not butter". Information courtesy of QI.
[QUOTE=BloodStream;25720231]They don't sell margarine in Britain anymore. They sell other substitutes, like "I can't believe it's not butter". Information courtesy of QI.[/QUOTE] I Can't Believe It's Not Butter is more or less identical to other tub margarines.
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