Serious Eats - seriouseats.com

mashed potatoes

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.

@lonewolf - I only buy LOL butter when it's on sale, but I buy Kroger butter regularly and haven't had a problem with it. I do notice a slightly fresher "creamery" flavor with LOL butter though.

Also, I read/heard somewhere (Alton Brown?) that salted butters vary widely in the amount of salt added, so you'd probably notice less difference in unsalted, and perhaps more in salted butter.

I had no idea there were so many variations on that crappy "I can't believe it's not" product name. Maybe some of these should just be called, "I can't believe we couldn't come up with an original name so we're copying that other fake butter's name but in a way that won't get us sued."

It's pretty telling too that your web search turned up so few of the fake, fake butters.

Or skip the sketchy marketing and make your own thanks to Hillbilly Housewife.

Blender Margarine

* 2/3 cup instant nonfat dry milk powder
* 2 packets butter buds, dry butter flavoring (optional, for flavor)
* 1/4 teaspoon salt
* 2/3 cup fresh water
* 4 drops yellow food coloring (optional)
* 1-1/2 cups vegetable oil

This is one of those cool recipes that makes you feel like an alchemist in the kitchen. You do need a blender to make this recipe. Non-electric blenders can be found at Lehmans.com.

Begin by measuring the dry milk powder, butter buds, salt and fresh water in the blender. Add the food coloring if you are using it and process the mixture for a few seconds. Remove the center of the blender lid. With the blender running, dribble in the oil in a thin stream. This is important. If you dump the oil all in at once, the recipe won't turn out. So add the oil slowly. The mixture will thicken and become very creamy. When all of the oil has been added the mixture will be very thick. Turn the blender off. Scrape the margarine into a resealable container. You should have about 2 cups of margarine or the equivalent of a pound.

The flavor of the oil is very important to this recipe. Only use fresh, high quality oil. Corn oil tastes good, as does safflower oil. Canola oil will work also, but I do not recommend soy bean oil. I made it with soybean oil the first time because I had a big gallon of it I was trying to use up. The recipe turned out fine, but didn't have the delicacy of flavor that it did when made with corn oil. I would not use olive oil in this recipe.

If you do not have butter buds, then increase the salt to 1/2-teaspoon. The butter buds give the margarine a light, buttery flavor that I enjoy, but not everyone does. Use this margarine as a spread and for seasoning vegetables. Do not use it for frying or baking. The water content makes it spatter when frying, and makes cakes fall when baking.

I do lots of recipes and diy stuff at http://red-icculus.com

I want one that's named Antibutter :D

It would be this awesome maple sweet potato puree pecans that I make every year...yummy!!