My mums cat I’ve known most my like , loves toast, and real cream too, she would make a breakfast tray a lunch tray, a supper tray and sometimes a later snack, he’s probably a little over fed but he’s very active and he’s a bulky cat, he looks like a Scottish wild cat, buy yeah everything she mentioned my mother literally just had human food as she goes to butchers for her beef and the bakers for bread and scones, much more than this, my point is she buys old school, like not chain stores, she seeks out her own ingredients this is what she has done for over 45 years it’s what she knows and I know everyone thinks their mums is the best cook, you have no idea, she makes better than any restaurant spaghetti bolognaise, stake and ale pie, sweet and sour chicken, all the sauce everything she can do, I’ve always wanted to master how Chinese places make rice so good, my mum can do it better and a Japanese style that’s also amazing both are cooked similar in terms of the secret of it, such a simple thing but near impossible to do at home, needless to say my mother has always has this unbelievable cooker, it so retro, I would say it was at least designed in the 60s but made in the late 70s and it’s perfect, how it’s integrated into her kitchen with four hob, a 18square inch hot plate beside it with the worktop separating two ovens, one large one directly under the hotel plate and under the four hobs there is a separat multi use grill drawer and under that is three Dixie sized units that can be a cooker or steamer or a hot plate style thing, the drawer on that slides to the left, anyway as it’s like an industrial grade thing, it can go to industrial kitchen levels of heat which you need before the other tricks you learn before making such amazing rice, notice in restaurants they scoop a cup of rice from under them and fry away, well that’s already boiled and drained then boiled to cook and then it’s completely drained and left overnight, some people massage r ape oil through it but it’s better raw white rice, you then get a wok, you need to have the heat as high as possible, while it’s heating you have all your stuff ready, garlic powder, onion powder, chives, diced onion diced garlic and soy sauce, lubricate the pan with rapeseed oil, thrown the bowl of rice in with all other little bowls of spices and soy sauce and it should sizzle so loud you can’t hear, you keep it moving keep slicing under to prevent burn this like 4 minutes but keep the rice moving keep mixing and flipping you can’t do it too much this is an essential part, then simply place on a plate, if you like beef or chicken or anything cook it first make it soft, add your own thing, it’s beautiful with chilli, I’m lucky i grew up eating this way, restaurant food to me always seems substandard especially stakes, nowhere can make a steak like my mums, lightly oven heated lightly in garlic and butter various spices then fried for 180 seconds a side and it’s just far better than anything fast paced moved in a kitchen, my mums said all restaurants are fast food don’t kid yourself, never trust sauces, this is how they can hide poor flavoured meat ect they drown their sweets in sugar when good baking doesn’t require that, anyway my mums cat eats human food and he’s fitter than ever and he’s 22 years old.
We agree, butter is great! However, it's important to keep in mind that most cats are lactose intolerant and shouldn't eat butter in large quantities or very frequently. A small amount of butter as an occasional treat if your cat doesn't have a sensitive stomach is okay.
Sure, just not too much in one setting and not too often. Think of it as a little occasional treat. If your cat suffers from tummy issues, please consult your veterinarian before giving your cat a lick of butter as a treat.
@@QuantumTachyonrider yeah it’s like lactose intolerance basically, you will normally find South American or Asian decent cats handle dairy better for some reason it’s not actually known, but my mums cat it’s totally Scottish like in its design and he loves some things cats do t normally eat, remember if you cat likes it it can still be bad for them and I don’t mean how too much sugar is bad for humans, i mean it can cause very serious issues, what I think is most odd but makes more sense I suppose is my own cat, he looks like a puma cub, loves this product in the UK called flora which is not like a cheap synthetic butter, more a healthier alternative, it’s made with like so much less fat, and has caloric reducing properties lol, imagine that, you have your breakfast and your minus in energy, obviously not but it reduces some of it, it also is packed full of omega 3 which is actually one thing in the vitamin and mineral world to be totally worth getting as much as you can, omega 3 and cod liver oils are so good for your brain, skin, eyes, seriously it’s unbelievably good for you, please take this, and give it to your kids it’s genuinely outstanding differences you will notice, anyway I’m sure this is why my cat loves it, my mums cat just likes the real butter no salt just on the ingredients, 100% buttermilk, no additives no preservatives, it’s pure fat you seriously don’t need preservatives with even the calcium being a natural and toxic free mild preservative and fat being one of the best preservatives, go organic, I can’t believe myself I’ve turned into a brown rice eating, highly carnivorous bear in mind (literally I have a bear on my mind, I would like to try bear) I’ve become very like experimental and like found the wonders in it all it’s like art with so many more sensations involved and senses and indulgences, I’ve been an addict in my younger years and I’m telling you I love this way, way more, I like all the farmer markets and getting all sorts from beef that is just leaps and bounds ahead of Aberdeen Angus, I live in Scotland and we do raise high quality fare here, but you need to explore the game foods, it’s totally posh stuff but seriously you will never have an experience like it, a master chef can only touch such meats as it’s highly prized and when you have never tried venison or veil or the forbidden but still on many private restaurants menus is white veil, Partridge pheasant, duck, quail, quail eggs are amazing pheasant is my favourite foul next to duck, but back to a nice veil steak, pepper and wild garlic is my thing, I know everyone goes for the cranberry, it’s nothing like your store cranberry sauce, this is done a few different ways but you and up with an almost sweet/mildly sour not even sour I would say an instant non burn tang, with the berries attached to their branch atop its slab of meat, you can choose whatever you prefer to break it down as it’s a very rich meat some like a fried mixed onion type with or without lard cooked British potato chip as in a thick fry, but skins on, or try how they makes mashed potatoes with our spuds, nothing like it, butter and chive as I normally go for a wild garlic and herb sauce if I pick a sauce, and it’s literally a dribble, sauces are for cheap places to hide bad meat or bad cooking or both, but using residual juices in the pan and adding some herbs to it hardly constitutes an actual sauce like ketchup it’s more of a dressing or drippings but you know, we don’t eat well done steaks here, that’s a waste of meat and probably only cooked like that for a reason, mainly to hide poor quality, it baffles me why someone would pick a chewy overcooked, rubbery tasteless thing over something that’s beautifully cooked, seasoned, still has a combination of blood and juices, melts in your mouth full of flavour, why would you pick the former, anyway I’ve just spoke myself into a steak so I’m going to make one right now, I have a few thin cut shallow fry ones left I may as well get into them, me and my cat will devour it
