Posted by TurboZutek |
10/16/2004 5:09 PM | remove |
Depends if you bathe in it or not! :-0
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Posted by nostra-YOUPPI! |
10/16/2004 5:12 PM | remove |
i remember at the restaurant i worked in we got it in 6 gallon pails, quebec margarine is great for mashed potatoes since there is no coloring in it
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Posted by Bryan |
11/28/2006 3:41 PM | remove |
Honestly, in Brampton.. it wouldn't last a minute.
I used to work a store that would occasionally hold 1 pound butter blocks for $2.77.. East-Indians would come in and buy 4 cases (each containing 50 pounds of butter).. only because we had a 4 case limit. We'd recieve over 4 tonns of butter, and it would be gone within 3 days.
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Posted by Mutt |
1/28/2007 5:32 AM | remove |
most indian cooking is done with ghee, a clarified butter. Its basically the usuall run of the mill butter that has been melted and strained, then resolidifyed. When I mane my own it takes a pound block to make 3/4 pound of ghee. Maybe thats what they were doing. I can say one thing, with that much butter I bet they are regular.
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Posted by rainman8889 |
2/10/2007 8:15 PM | remove |
I guess it all slips out eh?
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