I've been reading David Rosengartens It's All American Food. Besides rejoicing in the americanized versions of certain ethnic cuisines as good food in its own right, he opines a bit about margarine and butter.
He quotes some notable chefs such as Paul Prudhomme who LIKE margarine for CERTAIN purposes. Such as for frying a grilled cheese sandwich. The butteryness carries through better than real butter. And there are margarines with out trans and artificially hydrogenated fats. Smart Choice comes to mind and I think "I Can't Believe It's not Butter" has changed over to a similar recipe.
I've found the whole thing kind of refreshing in its heathen revelry in high cuisine taboos.
Phil |