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Unbelieveable! This Is Not Butter!
Ew.
But this brings up a good question to ask y'all. I bake about 1 million cookies for Christmas. I usually use Land O Lakes unsalted, because it is an America's Test Kitchen favorite. The big box supermarket had their brand on sale today for, like, $2 cheaper and I thought of getting it. So my question is: is there *really* a big difference between supermarket brands and a common, commercial brand?
I've never really understood the appeal of ...
There are things I just don't like (mushrooms, coconut), but things I don't 'get' are:
Arugula: That stuff is vile and chefs use it in everything!
Lobster: It taste like dirty water.
Reuben sandwiches: Just ew. Don't like rye. Don't like 'kraut. Don't like pastrami or corned beef.
10 Questions With Anthony Bourdain
I'm not a RR fan. At all. She bugs. But you know what? I do, on occasion, use frozen onions for soups. As someone who lives alone, buying a bag of onions just doesn't work for me. I cook often, but I can't use six onions in a timely manner and they end up sprouting and going bad. So I have a reserve bag of frozen ones and they work just fine. I buy and use shallots a lot more anyway.
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mashed potatoes