Why does it take three years for Wendy’s to create a new summer salad? Why did McDonald’s spend decades not listening to customers who wanted all-day breakfast? Even a seemingly simple change, like moving from margarine to butter, requires at least six months for the Golden Arches to make. [More]
You know what would make that bread better, that corn on the cob more delectable, that muffing more muffin-y? Butter. Yet apparently so many people have difficulty spreading butter evenly that multiple companies have come up with supposed solutions to this age-old problem. [More]
In many cases, having too much cheese is the kind of problem that can be solved by pointing me in the direction of that dairy and letting nature take its course. But the surplus cheese and butter situation the U.S. now finds itself in won’t be sorted out so easily. [More]
When it comes to fatty spreads, it seems butter’s popularity is climbing these days. But because the butter industry can’t keep up with the spike in demand, you could be facing higher prices at the store.
Yesterday, restaurant chain Joe’s Crab Shack was called out by the Center for Science in the Public Interest for continuing to use margarine with a high level of trans fat, in spite of claims made on the eatery’s menu that Joe’s doesn’t use the controversial oils. In response, the company says it plans to get rid of this last bit of trans fat in the coming months. [More]
Seven years ago, the new owners of the 130-location Joe’s Crab Shack restaurant chain promised to completely stop using controversial artificial trans fats in the cooking of its menu items. But the folks at the Center for Science in the Public Interest say Joe’s is breaking this promise by serving up heaps of trans fat-heavy margarine on some dishes. [More]
We’ve all got a somewhat innate sense of where to store the foods we eat in our modern cultures — you’re not going to stick your ice cream in the pantry and expect it to stay frozen, or freeze your fresh apples. But what about butter — countertop or refrigerator? Should I really use that “eggs” slot on the inside of my fridge door? Answer us, oh kitchen gods! [More]
Odds are many of you out there in this vast country of ours are looking out the window and seeing a snowy/sleety/icy/otherwise yucky wintry landscape. What’s better than a warm, gooey grilled cheese on a day like today? Maybe a grilled cheese fried not in butter or olive oil, as you might be accustomed to, but in (drumroll, please)… mayonnaise. [More]
A Dunkin’ Donuts customer asked for a buttered bagel. Is “buttered” the past tense of the act of spreading a congealed yellow substance on a bagel, or an adjective that describes the bagel itself after dairy-based butter has been applied to it? No, this is a real consumer question. Stop laughing. [More]
Here’s the thing about Paula Deen: Anyone who’s watched her cooking on TV knows that the woman loves, and we mean loves to add dabs, globs and ginormous pats of butter to many of her recipes. So while we were momentarily confused by her paid endorsement of a diabetes management program, she’s back to doing what she does best — butter, by way of slapping her face and name on her very own butter brand to be sold at Walmart. [More]
A Wisconsin state legislative rep who Googled “Stupid Wisconsin Laws” has introduced a bill to overturn one of the dumbest ones he found: a law that forbids “colored margarine” from being served at a restaurant unless a customer asks for it.
Sometimes, the ripoffs that are the most frustrating are the smallest ones: small transactions that are repeated thousands of times and eventually add up to some real money. Brian has one such issue with his local Dunkin’ Donuts outlets: they keep charging him too much for a bagel with butter. Seems petty, doesn’t it? They charge him for a bagel with spread, then charge separately for the butter, at a difference of $1 for every bagel. If he buys a bagel five days a week, fifty weeks a year, that’s $250 over the course of a year. He could be halfway to buying an iPad, just on butter overcharges.
I can’t believe it’s not butter! Well, it’s not. It’s flame retardant, and food researchers found it inside butter they bought from the supermarket.
Recently, after numerous complaints of serious illness from popcorn workers and one complaint of illness from a consumer, ConAgra and Pop Weaver removed diacetyl from its microwave popcorn and now proudly announce to their customers that their product is diacetyl free. Kraft, on the other hand, decided that now would be a good time to introduce a brand new diacetyl-based butter flavor into the market.