Yesterday I ate filet mignon with potatoes sautéed in butter with some Chateneuf-du-Pape wine, and it was the best meal I had in years. Here is what I don't understand: why does anyone use those "I can't believe it's not butter" products

That is basically a mixture of cheap(refined, solvent-extracted) olive oil with partially hydrogenated corn and soybean oil. They contain fatty acids like trans-oleic acid that are actually worse for your health than the saturated fats in butter, and they taste worse than the real stuf. The difference in price is about a couple Dollars per pound, so that can't be it either. If you are going to raise your blood cholesterol and increase your risk of artherosclerosis, at least do it with butter that tastes much better and will fuck your heart much slower than the trans fatty acids in partially hydrogenated vegetable oils. Maybe people who use these products are really cheap.
SUCKMYMUSCLE