Re: sticks/cubes

[Guest guest]

I remember. Marilyn in TN

>

> Reply-To: shydrager

> Date: Thu, 21 Nov 2002 22:14:47 -0600

> To: <shydrager >

> Subject: sticks/cubes

>

> Have been watching the remarks about butter and could not resist. I don't

> know how this got started either.

>

> I have churned butter and it was put in a dish and was just butter. Then came

> WWII and no butter to be had unless you churned your own, so Oleo. Remember

> the bags with the bubble of coloring. You broke the bubble and mixed the oleo

> in the bag and then put it in a dish. Then came along margarine. cannot

> remember its shape when it first came out but I think it always came in

> sticks. Four to a pound. The only " butter " I saw for years was in a 1 pound

> piece. I have seen receipes that call for a stick of butter or margarine but

> never a cube of butter/margarine. So I will have to side with the cookbook

> and call it sticks unless of course it is in a tub.

>

> Lou Bartee

>

>

>

[Guest guest]

Now Bill, what about a " cube " of sugar? Do you call those " sticks " too?

Barbara S

[Guest guest]

Marcel:

you have reminded me. Last month while I was in France, I noticed that butter

was packed in little tubs rather than in cubes.

Barbara

[Guest guest]

I wish we had sticks or cups here. Well maybe we do, and I haven't found

them yet. You can find cups in hotels, so I should be ablt to get them. I

don't use butter myself, can't stand it, but when I ahve people visiting I

always buy a pack so they can use it on sandwiches and all, but of course

it's a huge waste (and it's not something you give people to take home).

Tiny cups would be great.

But you're talking about butter for baking of course.. we have packs here,

250 grams. I use it in cakes as well as a special chocolate dessert I made

for friends once. you just melt real good chocolate, mix it with butter,

and whipped cream and put it in the freezer. Of course I had forgotten how

much butter was needed, so it ended up a bit too stiff.. and though people

loved it they were amazed they'd had enough after just a couple of spoons...

Marcel

[Guest guest]

Lou,

I think these Californians just want to be different This debate

started over a year ago when we were fueding (friendly) over whose

brownies are best. Aussie Anne (who was neutral - being downunder and

had never heard of brownies) volunteered to make each receipe and judge

whoses were best She admitted that she was brownied out with about a

dozen of us sending her receipes but chose one - It wasn't my

receipe - but I think women tend to stick together These days I tend

to make brownies from either the Duncan Hines or Betty Crocker box

anyway. I save baking homemade cookies for my mom's receipes for raisin

bars, snickerdoodles, magic bars and molassas (monkey-faced cookies.)

Anyway - butter here on the east coast tends to come in a stick about an

inch square and about 5 inches long with four sticks to a pound. I

remember the solid pound sticks of butter from the 40's, but our stores

no long carry those. I also remember the old bags (one pound) that you

broke the red bubble and kneaded it into the white " Oleo " to make it

yellow. In those days my mom used Crisco to do baking as butter was far

too expensive.

But I think Vera (and now Barbara) pick on me because the engineer in me

will not allow them to corrupt our grandkids with calling a rectangular

solid a " cube " . I have never seen a " cube " of butter as a cube is equal

on all sides and even the old solid pounds were not cubes Since I am

from Missouri (born in St. Louis) - you have to " Show me "

Here is a picture of a 1928-1939 carton of butter:

http://www.landolakes.com/ourCompany/LandOLakesHistory.cfm

Then here is a current list of Land O'Lakes butter products:

http://www.landolakes.com/ourCompany/ProductFinder.cfm

Note that there are no cubes Tubs and retangular (semi-solids). You

have to realize that Vera runs off to Las Vegas several times a year and

may not realize that dice are cubes, but we have to keep on her until

she gets a cube and rectangular solid straight in her mind. Please note

that Vera is a cute blonde And she knows a lot about MSA, and

caregiving, and she searches the internet well.

I tend to go by the math definitions of a cube as a regular polyhedron

or six sided prism with all sides equal and symetrical.

Another well-known prism is the rectangular prism, such as used in a

standard brick. Many shapes, such as books, and most packaging is based

on the rectangular prism.

I have seen cheese sold in cubes or at least close to cubes

After all this - note that Vera and I are still kidding each other.

Take care, Bill Werre

=================================================

Lou Bartee wrote:

>Have been watching the remarks about butter and could not resist. I don't

know how this got started either.

>

>I have churned butter and it was put in a dish and was just butter. Then came

WWII and no butter to be had unless you churned your own, so Oleo. Remember the

bags with the bubble of coloring. You broke the bubble and mixed the oleo in

the bag and then put it in a dish. Then came along margarine. cannot remember

its shape when it first came out but I think it always came in sticks. Four to

a pound. The only " butter " I saw for years was in a 1 pound piece. I have seen

receipes that call for a stick of butter or margarine but never a cube of

butter/margarine. So I will have to side with the cookbook and call it sticks

unless of course it is in a tub.

>

> Lou Bartee

>

[Guest guest]

OK Vera,

You can't tease us with the knowledge of the " winning brownie recipe " and

not give it to us... I'm drooling while waiting for it... LOL

Hugs and Warm Fuzzies,

Deborah aka Tenacity

Forum,website,photosite(DBS & PET)

http://pub13.ezboard.com/bpdhangout

http://www.pdhangout.com

http://community.webshots.com/user/tenacitywins

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