Buttery bliss

When I was four years old, I was laid-up in bed with measles (those were the days before immunization). I was sick enough for the doctor to be called (yes, those were the days…) and I can still remember his ice-cold stethoscope probing my clammy skin. As he was leaving, my mom (desperate to revive my appetite) asked what I’d like for supper. The answer was easy, “Butter!”

Even then, such a request must have sounded indulgent, because I recall the look on mom’s face as she turned to the doctor and shrugged. Fortunately for me, the doc laughed and said, “If that’s what she wants, then let her have it.”

That was the beginning of my love affair with fat: that 2-inch cube of unsalted butter. I ate it with a teaspoon and savored every melting moment.

Before I continue, I should tell you that I am not obese, heavy for my height or considered overweight. Despite a 40-year relationship with dairy products: full-fat milk, 35% cream (or, better still, Cornish clotted cream), soft ripe cheeses, Greek yoghurt and more, I am trim. And, whether it’s the result of good luck or by the grace of co-operative genes, my cholesterol levels are normal.

I’d prefer to savor a small piece of ripe Brie than chew my way through a hunk of gummy, processed ‘cheese’.

In my opinion, saturated fat tastes good. Give me dairy butter over spreadable butter any day of the week, and as for margarine or low-fat spread, forget it. I’d rather go without. The same goes for cheese. I’d prefer to savor a small piece of ripe Brie than chew my way through a hunk of gummy, processed ‘cheese’. Finally, no-fat yoghurt is not food; it is wallpaper paste.

It’s not just about taste, though. Have you looked at the twenty-plus ingredients listed on your tub of low-fat spread? Do you know what Alpha-Tocopheryl Acetate is (apparently it is used in skin cream), and Calcium Disodium EDTA (have a look at Wikipedia, if you dare)? Incidentally, the one ingredient listed on a block of butter is cream.

I know what you’re going to say, your cholesterol levels are high and you don’t have a choice. Your doctor has told you that unless you get your LDL (bad cholesterol) down to100 mg/dL, then the writing’s on the wall. Alternatively, you’re on a diet, so eating full fat anything is a definite no-no.

I do not have the necessary credentials to take-on the medical profession and challenge their opinions on artery clogging lipids, but let me offer an alternative viewpoint based on common sense: eat the tastiest stuff you can get your molars around, but cut-down on your daily intake. Low fat (or worse still, no fat) foods are as bland as baby food, and a bored palette will search elsewhere for satisfaction. Many of us believe that if we eat healthily, e.g. low/no fat and low/no sugar, we can eat as much of these foodstuffs as we like. But is a stomach full of factory processed rations, engineered by the so-called ‘food industry’, healthier for us than a half full belly of natural, unprocessed provisions?

Before you wave your purse at me and tell me that real butter, real cheese and real yoghurt is more expensive, I challenge you to take a look. Agreed, a 2-year aged cheddar will cost more than its younger competitor, but one slice of the first will leave your taste buds tingling. In other words, you will use less (e.g. eat less) and your wallet will not suffer.

All I ask is this. Next time you cook spaghetti, melt-in a knob of Normandy-style cultured butter and sniff deeply. That’s what I’m talking about: that old-fashioned, home-cooked, mouth-watering goodness. Pour on your favorite sauce and indulge in a generous handful of freshly grated Parmigiano-Reggiano (genuine Italian Parmesan). Take your time and savor every mouthful, and when you’re done, ask your taste buds how they’re feeling. I can guarantee they will be trembling with excitement. Bon appetit!

Charlie Beurre was born and raised in Sudbury. He has a strong opinion on most things and enjoys being provocative.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.