Margarine does not come into my kitchen. I would rather have a bit of butter in moderation, but the real thing. I was  skulking about on the web this afternoon I found this article on butter from Food  Republic and though I’d share it. There’s some fun browsing if you interested in fish eggs in Japanese cuisine, or whether it’s a food fad or trend.

There’s some fun browsing  on lots of other topics: fish eggs in Japanese cuisine, or whether it’s a food fad or trend, Filipino food, or maybe butchery or charcuterie questions.

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About sa.fifer

Lover of good, wholesome food and wine. Cooks for one and the cat. Likes to paint-- a frustrated botanical illustrator and amateur (photographer) and fledgling birdwatcher, beekeeper, and Kindle addict. Works as a freelance indexer.

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