UNSALTED BUTTER?!? A Food Rant.

I’m not going to lie, this is a hard time of the year for me to blog. I want everything to be Christmassy! This is the time of the year that I live for, so I just have a million ideas floating around my head. Also, Canadian Thanksgiving was a full month ago and Remembrance Day just passed, so there isn’t really anything in the way between me and Christmas now. However, I’m going to do my best to not overwhelm everyone with holiday posts, and if you think it’s getting to be too much, leave a comment or shoot me an email! Now that that is out of the way, today’s post is about food and cooking and baking- while there is a good deal of that during the holidays, we also eat year round (or so I hope). This is a loose collection of my thoughts and rants while searching for recipes, baking/cooking, and serving.

Why are there so many recipes involving cream cheese?

I know that I’m odd, but I can’t stand cream cheese. It is neither cream nor cheese, and I hate that it is included in so many desserts and icings. I know that you can sub in Greek yogurt but I also dislike yogurt, so a huge swath of desserts are gone for me. If there was an extension that could block cream cheese based recipes on Pinterest, I would use it in a heartbeat. So, I’m stuck sifting through recipe after recipe, trying to find which one is free from cream cheese…. If you have any cream cheese/greek yogurt free icing recipes, please send them my way!

Black beans

Why do people keep trying to tell me that black bean brownies taste like regular brownies?

Are fat and sugar particularly healthy for you? Nope, but they are delicious. If one more person tries to tell me that their black bean brownies or avocado cookies taste the same as the regular version, I will smash every avocado I see. You are essentially the Chris Traeger of life, and if I wanted to eat particularly healthily, I would just skip dessert. I work out and exercise so that I can eat dessert, please don’t take that away from me.

Spices

Why are there eight million spices involved in a recipe?

I think that spices are a fantastic way to upgrade your meal, and really allow you to bring out various elements of the dish. However, if I need ten or more spices, I’m probably bowing out. I don’t care what you say, you can’t taste that many difference flavours.

Is everyone in the world obsessed with Blue Apron (and associated services)?

It may just be because all four podcasts I regularly listen to pimp out Blue Apron with an alarming ferocity, but is everyone in the United States getting these pre-packaged ingredient meals?? Maybe it’s because I’m a picky eater and I like to be able to modify recipes to suit my tastes, but I don’t understand why everyone seems to be jumping on this. I understand convenience, but it’s really not saving you any money, unless you regularly pay $10 or more per person per dinner at home.

Why does everyone substitute so many ingredients?

I love reading recipe reviews and cooking blogs, you can find a lot of fantastic recipes that way. However, if you substitute margarine for butter, applesauce for oil, honey for sugar, and five other ingredients, a) your ingredients won’t necessarily react the same way, and b) perhaps you should just consider making whatever your recipe ended up being (usually a granola bar…).

Salted Butter

PLEASE STOP USING UNSALTED BUTTER IN RECIPES. WHAT DO YOU DO WITH LEFTOVERS???

Unsalted butter is my nemesis. I actually don’t use a ton of butter daily, but when I do, it is salted. I ask people regularly if they use unsalted butter in their every day eating, and out of probably thirty plus people, I’ve had two unsalted answers. TWO. So, if a recipe calls for unsalted butter, what am I supposed to do with the leftover unsalted butter that no one in my house will eat? Adjust the salt in the recipe if you are concerned about sodium.

What are your cooking/baking/food related pet peeves? What just doesn’t make sense to you in the kitchen? 

Until tomorrow,
The Historian!

5 thoughts on “UNSALTED BUTTER?!? A Food Rant.

  1. Dork November 15, 2016 / 4:41 am

    You can freeze leftover butter so it keeps a while longer. That said, almost nobody uses salted butter here in Switzerland (just as an example). You can buy one kind of salted butter at the supermarket but most people hardly ever use it. We and everyone we know use unsalted butter for cooking and baking and we put on our bread, which usually doesn’t contain sugar. (Is it true that most bread is sweet in the US? I heard that somewhere.) I’d be weirded out to no end if a recipe used salted butter. My point is, maybe some of the recipes that call for unsalted butter are of European origin? The differences between typical foods in America, Western Europe and Eastern Europe are astounding sometimes, I’m very curious about how they came to be.

    Like

    • anhistorianabouttown November 15, 2016 / 7:03 am

      These are mostly American recipes! Or at least I’m guessing, because nothing is measured by grams 😦 I didn’t find that Ireland or the UK used unsalted butter, but it probably is very much a regional trend! I don’t use butter outside of baking a lot, but unsalted butter is incredibly bland to me- I also don’t use salt separately, so it’s a nice hint of it…. In Canada, our bread isn’t sweet at all! However, I have had sweeter breads in the US and I can’t get into them at all 😥 I usually stick with light rye bread!

      Liked by 1 person

      • Dork November 15, 2016 / 7:09 am

        To each his own, right? Who knows, maybe unsalted butter tastes differently between countries, too. My grandma, who lives in the Ukraine and comes to visit, says it does. I’ll just have to come to Canada to try yours! 😀
        Share a baking recipe with salted butter sometime, I’m curious.

        Like

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