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I'd love to see this (piefed.cdn.blahaj.zone)
submitted 1 year ago by to c/Memes@lemmy.dbzer0.com
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[–] 67 points 1 year ago (14 children)

Because they stand to lose a shit ton of money?

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  • [–] 85 points 1 year ago (13 children)

    yes

    oat milk is an alright substitute, helped by being cheap

    oat ice cream has a slightly different texture and flavor, though its harder to notice in the Ben & Jerry's

    But oat butter is indistinguishable from cow butter

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  • [–] 8 points 1 year ago (4 children)

    Yeah, all of these dairy substitutes are different products and better for different applications. I think oat milk is actually better in coffee than cow's milk, for example. I wish people would talk about them this way. Most of the time people only say they're replacements for dairy, and they don't go into detail where different options are better/worse.

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  • [–] 2 points 1 year ago (3 children)

    for straight drinking, soylent is the best milk replacement. I dare say it's better than milk

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  • [–] 1 point 11 months ago

    That's because cow butter in many cases has like 0 unsaturated fatty acids. In such cases it doesn't even come from cows, but they hydrogenate oil to make a cheap and unhealthy replacement.

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  • [–] -1 points 1 year ago (5 children)

    Idk, we always used corn butter or margarine, it just tastes better. Not even from a veganism standpoint, it just better.

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  • [–] 7 points 1 year ago* (2 children)

    Margarine tastes nothing like butter.

    And when you start looking at it from a chemical composition standpoint, they are very different things (and I'm no chemist).

    I have nothing against margarine, used a lot of it in my life - it has it's uses, but it isn't butter, anymore than cream cheese is butter or margarine, though the three have similarities.

    If you spend any time baking, all 3 have their use-cases, and can rarely sub for the other.

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  • [–] 3 points 1 year ago

    And when you start looking at it from a chemical composition standpoint, they are very different things

    Eh, not really. I mean, maybe an actual chemist would disagree that this makes them quite similar, but the difference is basically one single bond becomes a double bond. To a lay person, at least, they appear chemically very similar.

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  • [–] 1 point 1 year ago

    So? I said that we used margarine in our house as a default. It worked perfectly for baking cake in the years we did it at home, you can saute things with it instead of butter, and it just works.

    I don't care if it tastes different, it's better. Feel free to have your opinion.

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  • [–] 7 points 1 year ago (1 child)

    Whaat.

    Of course you can have e your own opinion and preferences but surely you have to acknowledge that most people prefer real butter?

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  • [–] 3 points 1 year ago

    And I prefer real margarine. Your point? We've had margarine in our home since I was born and it works just fine. Why do I need to acknowledge the tastes of others when I say mine, when no one has done it in the thread?

    Did you write the same comment to the one right before me suggesting oat butter?

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