Don't actually start shit please.
So my take
meat take
is that boneless chicken wings are in all ways superior to normal chicken wings.
vegetarian take
Firm tofu is hands down better than all other forms of tofu, tempeh, etc.
And mash potatoes on pizza isn't actually that bad. Just make it a proper pureé instead of smooshing up a baked potato with a spoon and calling it a day.
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Butter is overrated and vegetable oil is a more than suitable alternative for most instances and in double blind testing most people could never guess which one is which
But there's a clear difference of flavor between the two! I know most people's palates are so overwhelmed by strong flavors that they can't taste subtly of milder flavors, but you can't tell me people can't tell the difference between olive oil and butter! Like just put it on a crust of bread and it's like night and day between the two!
You could probably tell the difference between butter and just straight veggie oil but any butter alternative that is solid at room Temp and designed to taste like butter is gonna be indistinguishable to most people. Butter alternatives are generally gonna be formulated out of mostly veggie (soy) oil.
I bet you think that’s butter in the ritz crackers you’re eating.
To be honest I can taste the difference between vegetable margarine and butter when they're served in basic forms such as smeared on some bread or put in oatmeal. But anything that actually requires some cooking skill has flavors that mask the difference between the two.
But that's besides the point, olive oil has a very distinctive flavor to it that stands out more boldly than butter to the point that it's own flavor requires consideration when cooking with it to compliment the overall dish
Yeah but that’s kinda beside the point. Olive oil is definitely very distinctive compared to either. My argument is that neutral oils and vegetable oil specifically is a nearly perfect analog to butter in most contexts. It’s a little trickier when just spreading on bread and testing one right next to the other, but I think a lot of people who think they would for sure know the difference might be surprised in an actual double blind context.
There’s a reason most major corporations swap butter for the far cheaper vegetable oil. Obviously the main reason is economic but the other reason is that in like a baked good they’re so similar most people can’t really discern the difference.
I bet you think that’s butter in the Pepperidge farm puff pastry you’re eating.
I made a graham cracker crust with margarine and the texture was all wrong