Yet Another Product Solves A Problem We Don't Actually Have

GAYLF-09-M-02%20CROISSANT.jpg

Aw...look. It's butter that's nice to bread and croissants. How is this GayLee spreadable butter so
nice? Because it's not hard, spreads easily and doesn't destroy what it's being applied to.

But come on.

Have we really arrived at a place where we need a product like this when all one needs to do is store regular butter out of the refrigerator where is won't get hard and will spread just as easily as a "spreadable" butter which is likely filled with unnecessary chemical ingredients?

by Steve Hall    Mar-31-09   Click to Comment   
Topic: Bad, Campaigns, Magazine   

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Comments



Comments

I'd rather eat some chemicals than eat butter that's not been stored in the fridge. I disagree with you. I think this is a reality. Happened to me recently when I was in a hurry to make a grilled cheese. You use way too much butter or you ruin the bread.

They've had spreadable butter for years, I think it's smart that someone came up with a new insight that is actually real.

Posted by: Josh on March 31, 2009 1:16 PM

Thank God! Now if I could only find a product that will protect my bread from the toaster's harmful UV rays...

Posted by: jhauck on March 31, 2009 2:08 PM

Thank God! Now if I could only find a product that will protect my bread from the toaster's harmful UV rays...

Posted by: jhauck on March 31, 2009 2:10 PM

Well this is a quaint little website you've got here, isn't it?

Fact: Spreadables ingredients - Butter, Canola Oil, Water, Salt. May Contain Colour.

Fact: Butter contains dairy products. (If you've got time to hug a toilet with your thighs while dealing with spoiled dairy, that's your business.)

Oh, and a little tip for you. When your craft involves trying to string words together into a sentence, proofreading can be your friend.

Posted by: Phil on March 31, 2009 3:36 PM

Come on, half the recipes I see say "fold in butter that's softened at room temp." No one's talking about leaving butter on the counter for two weeks. If you're that worried, put it in the microwave for 10 seconds to soften it up.

That said, "spreadable" butter has been around forever. So I'm not sure what the big objection is.

Posted by: Matt on March 31, 2009 4:34 PM

Matt,

"No one's talking about leaving butter on the counter for two weeks."

FAIL.

The original posting refers to "... store regular butter out of the refrigerator...".

There's a difference between storing something and following directions for a particular use.

Innernet and bloggers is gonna be baaaaaad for tha english as we know it.

Posted by: Phil on March 31, 2009 4:48 PM

I like to mash my croissant into a mush and kneed half a stick of butter into it, forming a large ball that I can chew on for the remainder of the morning. Requires wearing a bib.

Posted by: Syzygy on April 2, 2009 12:10 PM







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