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[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
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But then the product would cost more and people would immediately go to whatever other brand was available out of spite or budget consciousness.
Margarine? I didn't know people still used that.
The products already cost more, regardless, and they HAVE sent me to a different brand in a different store that didn't change sizes. The other one costs more than the 12oz., but it less per pound (something like $1.59 for 12oz or $1.99 for 16oz. -- you get the idea). Pre-COVID, these would regularly go on sale for $.99 a pound.
For me it is oil and not margarine, just like the example says. You will find lots of kosher recipes do not use butter because you can't eat dairy with meat -- and even if you aren't eating meat, you still need dairy from a kosher animal. Cheese can't have animal rennet. There are lots of rules. Anyway, it is easier to skip butter for anything that might get eaten with meat.
I figured the no butter on my own. But I would take oil over margarine almost any day of the week.