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There are some things in life that margarine works better in than butter. Two of those are my grandmothers cookies and pie crust. You can NOT make it with butter and have it taste like how she made it. So for that reason, I use margarine. It's not often I use it but it's required in those instances.
Similar to lard. Sure there are butter snobs out there that won't use anything other than butter but try making refried beans using butter and tell me how that works out for you.
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