X-posted Shed/Caff

Carer did a bit of emergency shopping today: a large Hovis; a litre of
whole milk and a pat of butter.

I'm used to suffering all the additives in today's so-called 'bread' so
make no further comment on what *was* a pretty un-mucked-about loaf;
'whole' milk is robbed of much of its cream; Lurpak 'Lighter' proudly
boasts on its lid: "Only 4 natural ingredients".

So, how many *unnatural* ingredients does it include?

It tastes like it's packed with them.

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
> X-posted Shed/Caff
>
> Carer did a bit of emergency shopping today: a large Hovis; a litre of
> whole milk and a pat of butter.
>
> I'm used to suffering all the additives in today's so-called 'bread' so
> make no further comment on what *was* a pretty un-mucked-about loaf;
> 'whole' milk is robbed of much of its cream; Lurpak 'Lighter' proudly
> boasts on its lid: "Only 4 natural ingredients".
>
> So, how many *unnatural* ingredients does it include?
>
> It tastes like it's packed with them.
>

Most “Lite” spreads are an abomination. The worst I’ve every come across
is Kerrymaid Buttery.

Made from a whopping 3% buttermilk.

Water, Rapeseed Oil, Palm Oil, Reconstituted BUTTERMILK (3%), Salt (1.5%),
Emulsifier (Mono and Di Glyceride of Fatty Acids), Preservative (Potassium
Sorbate). Acidity Regulator (Lactic Acid), Vitamin A & D, Colour (Beta
Carotene), Flavouring. Flavouring - Natural Colour - Natural

Tim

--
Please don't feed the trolls

On 2023-07-08, Tim+ <tim.downie@gmail.com> wrote:
> RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
>> X-posted Shed/Caff
>>
>> Carer did a bit of emergency shopping today: a large Hovis; a litre of
>> whole milk and a pat of butter.
>>
>> I'm used to suffering all the additives in today's so-called 'bread' so
>> make no further comment on what *was* a pretty un-mucked-about loaf;
>> 'whole' milk is robbed of much of its cream; Lurpak 'Lighter' proudly
>> boasts on its lid: "Only 4 natural ingredients".
>>
>> So, how many *unnatural* ingredients does it include?
>>
>> It tastes like it's packed with them.
>>
>
> Most “Lite” spreads are an abomination. The worst I’ve every come across
> is Kerrymaid Buttery.
>
> Made from a whopping 3% buttermilk.
>
> Water, Rapeseed Oil, Palm Oil, Reconstituted BUTTERMILK (3%), Salt (1.5%),
> Emulsifier (Mono and Di Glyceride of Fatty Acids), Preservative (Potassium
> Sorbate). Acidity Regulator (Lactic Acid), Vitamin A & D, Colour (Beta
> Carotene), Flavouring. Flavouring - Natural Colour - Natural
>
> Tim
>
++

--
greymausg@mail.com
Boris, The Once and Future P.M.
Fe, Fi, Fo, Fum, I smell the stench of Influencers

In article <u8c47r$1pvgg$1@dont-email.me>, RustyHinge <rusty.hinge@fooba
r.girolle.co.uk> on Sat, 8 Jul 2023 at 17:52:10 awoke Nicholas from his
slumbers and wrote
>X-posted Shed/Caff
>
>Carer did a bit of emergency shopping today: a large Hovis; a litre of
>whole milk and a pat of butter.
>
>I'm used to suffering all the additives in today's so-called 'bread' so
>make no further comment on what *was* a pretty un-mucked-about loaf;
>'whole' milk is robbed of much of its cream; Lurpak 'Lighter' proudly
>boasts on its lid: "Only 4 natural ingredients".
>
>So, how many *unnatural* ingredients does it include?
>
>It tastes like it's packed with them.
>
They make it 'lighter' by adding water to it. I put 'lighter' in quotes
because water is denser than butter fat. It is like making bacon by
injecting water and phosphates into the flesh.

Water is 'natural', I think, but not in when added to butter, bacon or
chicken.

With other products 'lighter' means 'we removed some of the fat' but
without the fat it is unpalatable, so they add sugar. They do not
highlight that, you need to read the label, forensically.
--
0sterc@tcher -

"Où sont les neiges d'antan?"

On 08/07/2023 22:39, Nicholas D. Richards wrote:
> In article <u8c47r$1pvgg$1@dont-email.me>, RustyHinge <rusty.hinge@fooba
> r.girolle.co.uk> on Sat, 8 Jul 2023 at 17:52:10 awoke Nicholas from his
> slumbers and wrote
>> X-posted Shed/Caff
>>
>> Carer did a bit of emergency shopping today: a large Hovis; a litre of
>> whole milk and a pat of butter.
>>
>> I'm used to suffering all the additives in today's so-called 'bread' so
>> make no further comment on what *was* a pretty un-mucked-about loaf;
>> 'whole' milk is robbed of much of its cream; Lurpak 'Lighter' proudly
>> boasts on its lid: "Only 4 natural ingredients".
>>
>> So, how many *unnatural* ingredients does it include?
>>
>> It tastes like it's packed with them.
>>
> They make it 'lighter' by adding water to it. I put 'lighter' in quotes
> because water is denser than butter fat. It is like making bacon by
> injecting water and phosphates into the flesh.
>
> Water is 'natural', I think, but not in when added to butter, bacon or
> chicken.
>
> With other products 'lighter' means 'we removed some of the fat' but
> without the fat it is unpalatable, so they add sugar. They do not
> highlight that, you need to read the label, forensically.

Note: I said that *carer* did the siopping. I wouldn't have touched the
rubbish with anyone beols's bargepole, Lurpack or not. It's only clue is
smallish print 'lighter - a blend of butter and rapeseed oil'

I have no objection to rapeseed oil in its proper place, but its proper
place is *not* in butter. The grease is no longer 'butter'. I notice
that since I last made the mistake of ohling it five or so years ago,
it's even more runny, which shouts *more rapeseed oil*.

Rapeseed oil is good in that like Ol!ve Oil, when used in cooking it
doesn't convert to transfats, which is why the only cooking oils I hfr
are those two. But spreadonbread? Yeuch! UAB!

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

RustyHinge wrote:

> 'whole' milk is robbed of much of its cream;

I never used to like "normal" milk when I was a small, much prefer the
filtered homogenised semi-skimmed nowadays.

> Lurpak 'Lighter'

Normally I buy spreadable butter, wot I know has been ripped apart,
fiddled with and reconstituted, but it is just cream with a touch of salt.

I used to use the lurpak spreadabubble, wot is 2/3 butter, and that's
ok, but the lurpak lighter is just too watered down for my liking.

Hmm, well preservatives so it does not go that ransid taste after 2 mins in
the sun for a start.
Spreadable butter is a misnomer, as its not, usually, and yet sometimes
when you get to the bottom you find some kind of oil has come out of it.
Brian

--

--:
This newsgroup posting comes to you directly from...
The Sofa of Brian Gaff...
briang1@blueyonder.co.uk
Blind user, so no pictures please
Note this Signature is meaningless.!
"RustyHinge" <rusty.hinge@foobar.girolle.co.uk> wrote in message
news:u8c47r$1pvgg$1@dont-email.me...
> X-posted Shed/Caff
>
> Carer did a bit of emergency shopping today: a large Hovis; a litre of
> whole milk and a pat of butter.
>
> I'm used to suffering all the additives in today's so-called 'bread' so
> make no further comment on what *was* a pretty un-mucked-about loaf;
> 'whole' milk is robbed of much of its cream; Lurpak 'Lighter' proudly
> boasts on its lid: "Only 4 natural ingredients".
>
> So, how many *unnatural* ingredients does it include?
>
> It tastes like it's packed with them.
>
> --
> Rusty Hinge
> To err is human. To really foul things up requires a computer and the
> BOFH.

On 09/07/2023 09:26, Tease'n'Seize wrote:
> RustyHinge wrote:
>
>> 'whole' milk is robbed of much of its cream;
>
> I never used to like "normal" milk when I was a small, much prefer the
> filtered homogenised semi-skimmed nowadays.

I was brought up on real whole milk from Jersey cows. Leave a bockle to
stand and nearly a third of it is cream. The horsedrawn float had a
double row of churns from which you could ohl a gill, a half pint, a
pint or a quart or, any combination of those volumes.

I liked the stuff.

>> Lurpak 'Lighter'
>
> Normally I buy spreadable butter, wot I know has been ripped apart,
> fiddled with and reconstituted, but it is just cream with a touch of salt.

And the rest.

> I used to use the lurpak spreadabubble, wot is 2/3 butter, and that's
> ok, but the lurpak lighter is just too watered down for my liking.

It's just not fit for human consumption, nor yet is ⅔ butter along with
its pollutants.

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

On 2023-07-09, RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
> On 09/07/2023 09:26, Tease'n'Seize wrote:
> I was brought up on real whole milk from Jersey cows. Leave a bockle to

I agree, guernsey cows milk is the same. Milk, AFAIK, is generally paid
for if the butterfat is over 3.5 butterfat. The milk from Holstein Cows
is not nearly as good. Their is a trend around here to buy unpasteurised
milk. That is very unwise, a brucellosis infection can cause problems
for life. ( A retired vet used walk the road bye here, and I would have
a chat with him, the pain of moving his joints.

> stand and nearly a third of it is cream. The horsedrawn float had a
> double row of churns from which you could ohl a gill, a half pint, a
> pint or a quart or, any combination of those volumes.
>
> I liked the stuff.
>
>>> Lurpak 'Lighter'
>>
>> Normally I buy spreadable butter, wot I know has been ripped apart,
>> fiddled with and reconstituted, but it is just cream with a touch of salt.
>
> And the rest.
>
>> I used to use the lurpak spreadabubble, wot is 2/3 butter, and that's
>> ok, but the lurpak lighter is just too watered down for my liking.
>
> It's just not fit for human consumption, nor yet is ⅔ butter along with
> its pollutants.
>

--
greymausg@mail.com
Boris, The Once and Future P.M.
Fe, Fi, Fo, Fum, I smell the stench of Influencers

On Sun, 9 Jul 2023 12:52:46 +0100, RustyHinge
>
> I was brought up on real whole milk from Jersey cows. Leave a bockle to
> stand and nearly a third of it is cream. The horsedrawn float had a
> double row of churns from which you could ohl a gill, a half pint, a
> pint or a quart or, any combination of those volumes.
>
> I liked the stuff.

Au moi aussie.

There is nothing nicer than real unhomoginised Jersey
Milk. Jersey double cream is a real treat.

Jersey cows have a good temprement, Friesens on the hand
are nasty and cranky.

--
Computing is too important to be left to men. - Karen Sparck
Jones, Search engine pioneer

On Sun, 9 Jul 2023 12:52:46 +0100
RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:

> I was brought up on real whole milk from Jersey cows. Leave a bockle to
> stand and nearly a third of it is cream.

Lucky sod, even our gold top wasn't that creamy - especially after
the tits had been at it.

--
Steve O'Hara-Smith
Odds and Ends at http://www.sohara.org/
Host: Beautiful Theory meet Inconvenient Fact
Obit: Beautiful Theory died today of factual inconsistency

On 2023-07-09, Ahem A Rivet's Shot <steveo@eircom.net> wrote:
> On Sun, 9 Jul 2023 12:52:46 +0100
> RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
>
>> I was brought up on real whole milk from Jersey cows. Leave a bockle to
>> stand and nearly a third of it is cream.
>
> Lucky sod, even our gold top wasn't that creamy - especially after
> the tits had been at it.
>

Which is why we gave up delivered milk. Someone had to take it in from
the gate.
--
greymausg@mail.com
Boris, The Once and Future P.M.
Fe, Fi, Fo, Fum, I smell the stench of Influencers

RustyHinge wrote:

> Tease&Seize wrote:
>
>> Normally I buy spreadable butter, wot I know has been ripped apart,
>> fiddled with and reconstituted, but it is just cream with a touch of
>> salt.
>
> And the rest.

No, as I say the ingredients may be highly processed, but cream and salt
are the only ones.

Brian Gaff wrote:

> Spreadable butter is a misnomer, as its not, usually

I do find if you leave it out of the fridge too long, then put it back
in, it does go nearly as hard as ordinary butter, other than that, it
spreads.

> and yet sometimes
> when you get to the bottom you find some kind of oil has come out of it.

That sounds like a butter and oil blend, I'm talking about spreadable
butter without oil, or water, or buttermilk added.

On 09/07/2023 16:44, Tease'n'Seize wrote:
> RustyHinge wrote:
>
>> Tease&Seize wrote:
>>
>>> Normally I buy spreadable butter, wot I know has been ripped apart,
>>> fiddled with and reconstituted, but it is just cream with a touch of
>>> salt.
>>
>> And the rest.
>
> No, as I say the ingredients may be highly processed, but cream and salt
> are the only ones.
The one I just checked says Butter (50%), Rapeseed oil. water, salt (1%)
colour (caroteries (Whatever they are))

Lidl British Spreadable.

--
Tciao for Now!

John.

On 09/07/2023 15:34, Julian Macassey wrote:
> On Sun, 9 Jul 2023 12:52:46 +0100, RustyHinge
>>
>> I was brought up on real whole milk from Jersey cows. Leave a bockle to
>> stand and nearly a third of it is cream. The horsedrawn float had a
>> double row of churns from which you could ohl a gill, a half pint, a
>> pint or a quart or, any combination of those volumes.
>>
>> I liked the stuff.
>
> Au moi aussie.
>
> There is nothing nicer than real unhomoginised Jersey
> Milk. Jersey double cream is a real treat.
>
> Jersey cows have a good temprement, Friesens on the hand
> are nasty and cranky.

When I was aout seven I made a friend of a Jersey cow: she was lame so
wouldn't run away and soon, didn't try to. I'd climb down and up the
deep ditch at the bottom of the garden from where I could have walked
twenty-five (estimated) miles on fields and meadows without having to go
through any village or town until I met the North Sea.

That spot (Cow Corner?) is now built-up and very un-green and bereft of
bovines to befriend

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

On 09/07/2023 15:59, Ahem A Rivet's Shot wrote:
> On Sun, 9 Jul 2023 12:52:46 +0100
> RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
>
>> I was brought up on real whole milk from Jersey cows. Leave a bockle to
>> stand and nearly a third of it is cream.
>
> Lucky sod, even our gold top wasn't that creamy - especially after
> the tits had been at it.

Aye - the tits could beat a continuous tattoo on the lids of churns and
steal no cream.

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

On 09/07/2023 16:49, Tease'n'Seize wrote:
> Brian Gaff wrote:
>
>> Spreadable butter is a misnomer, as its not, usually
>
> I do find if you leave it out of the fridge too long, then put it back
> in, it does go nearly as hard as ordinary butter, other than that, it
> spreads.
>
>> and yet sometimes
>> when you get to the bottom you find some kind of oil has come out of it.
>
> That sounds like a butter and oil blend, I'm talking about spreadable
> butter without oil, or water, or buttermilk added.

It's the added oil which renders it 'spreadable'.

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

RustyHinge wrote:

> It's the added oil which renders it 'spreadable'.

Not when it's pure butter

"Ingredients
Butter (Milk)
Salt (1.8%)
Minimum 80% Milk Fat"

<https://www.ocado.com/products/m-s-softer-butter-518030011>

John Williamson <johnwilliamson@btinternet.com> wrote:
> On 09/07/2023 16:44, Tease'n'Seize wrote:
>> RustyHinge wrote:
>>
>>> Tease&Seize wrote:
>>>
>>>> Normally I buy spreadable butter, wot I know has been ripped apart,
>>>> fiddled with and reconstituted, but it is just cream with a touch of
>>>> salt.
>>>
>>> And the rest.
>>
>> No, as I say the ingredients may be highly processed, but cream and salt
>> are the only ones.
> The one I just checked says Butter (50%), Rapeseed oil. water, salt (1%)
> colour (caroteries (Whatever they are))
>
> Lidl British Spreadable.
>

Aldi’s spreadable Lurpak copy is 64% butter I think.

Tim

--
Please don't feed the trolls

RustyHinge <rusty.hinge@foobar.girolle.co.uk> wrote:
> On 09/07/2023 09:26, Tease'n'Seize wrote:
>> RustyHinge wrote:
>>
>>> 'whole' milk is robbed of much of its cream;
>>
>> I never used to like "normal" milk when I was a small, much prefer the
>> filtered homogenised semi-skimmed nowadays.
>
> I was brought up on real whole milk from Jersey cows. Leave a bockle to
> stand and nearly a third of it is cream. The horsedrawn float had a
> double row of churns from which you could ohl a gill, a half pint, a
> pint or a quart or, any combination of those volumes.
>
> I liked the stuff.
>
>>> Lurpak 'Lighter'
>>
>> Normally I buy spreadable butter, wot I know has been ripped apart,
>> fiddled with and reconstituted, but it is just cream with a touch of salt.
>
> And the rest.
>
>> I used to use the lurpak spreadabubble, wot is 2/3 butter, and that's
>> ok, but the lurpak lighter is just too watered down for my liking.
>
> It's just not fit for human consumption, nor yet is ⅔ butter along with
> its pollutants.
>

God made butter delicious for a reason. Blasphemous to mess with it.

Tim

--
Please don't feed the trolls

Tease'n'Seize <tease-and-seize@invalid> wrote:
> RustyHinge wrote:
>
>> It's the added oil which renders it 'spreadable'.
>
> Not when it's pure butter
>
> "Ingredients
> Butter (Milk)
> Salt (1.8%)
> Minimum 80% Milk Fat"
>
> <https://www.ocado.com/products/m-s-softer-butter-518030011>
>
>

Presumably just whipped to add air.

Tim

--
Please don't feed the trolls

John Williamson wrote:

> Tease'n'Seize wrote:
>
>> as I say the ingredients may be highly processed, but cream and salt
>> are the only ones.
>
> The one I just checked says Butter (50%), Rapeseed oil. water, salt (1%)
> colour (caroteries (Whatever they are))
>
> Lidl British Spreadable.

Sounds very similar to the lurpak spreadable, neither of which seem to
actually have "butter" in the product name, merely as an ingredient, see
my reply to Rusty, and also

<https://www.waitrose.com/ecom/products/kerrygold-pure-irish-butter-softer/047409-23398-23399>

On 09/07/2023 16:54, John Williamson wrote:
> On 09/07/2023 16:44, Tease'n'Seize wrote:
>> RustyHinge wrote:
>>
>>> Tease&Seize wrote:
>>>
>>>> Normally I buy spreadable butter, wot I know has been ripped apart,
>>>> fiddled with and reconstituted, but it is just cream with a touch of
>>>> salt.
>>>
>>> And the rest.
>>
>> No, as I say the ingredients may be highly processed, but cream and salt
>> are the only ones.
> The one I just checked says Butter (50%), Rapeseed oil. water, salt (1%)
> colour (caroteries (Whatever they are))

Edible colourings

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

Tim+ wrote:

> Tease'n'Seize wrote:
>
>> <https://www.ocado.com/products/m-s-softer-butter-518030011>
>
> Presumably just whipped to add air.

Dunno, when kerrygold introduced the first version, there was some
kerfuffle over whether it could be called "butter", I can't find any
detail now, but they separated it (presumably into butterfat and
buttermilk, maybe water too) and processed each component separately,
then recombined them, the verdict was that since (modulo the salt) it
was molished from 100% of the original ingredients, it could be called
butter.

This is about the right timescale, no idea if it's their method or not

<https://patents.google.com/patent/US8790733>