Can anyone help me with finding the butter substitute Fuddrucker's uses on their buns? I talked to a former operator a few months ago and he mentioned that the substance was not actually butter, but a product called Swirl(sp?) which is a restaurant butter replacement. It has the consistency of mayonaise.
He said it was the key to keeping their buns really crispy and kept the condiments from seeping into them.
I have searched all over for Swirl and can't find it.