spujb@lemmy.cafe to 196@lemmy.blahaj.zoneEnglish · 2 months agoTom Nook’s rule on margarinefiles.catbox.moeimagemessage-square27fedilinkarrow-up1557arrow-down16
arrow-up1551arrow-down1imageTom Nook’s rule on margarinefiles.catbox.moespujb@lemmy.cafe to 196@lemmy.blahaj.zoneEnglish · 2 months agomessage-square27fedilink
minus-squarefinitebanjo@lemmy.worldlinkfedilinkarrow-up13·2 months agoActually, if you consider the definition of a butter to be solid fat filtered from homogeneous liquids and whipped into solidity, then a lot of stuff is in fact butter.
minus-squarefinitebanjo@lemmy.worldlinkfedilinkarrow-up5·2 months agoI think egg whites have a bit more complexity than fat structure so it is debatable.
minus-squarespujb@lemmy.cafeOPlinkfedilinkEnglisharrow-up4arrow-down1·2 months agowell why would i do that now
Actually, if you consider the definition of a butter to be solid fat filtered from homogeneous liquids and whipped into solidity, then a lot of stuff is in fact butter.
I feel like maybe I’m butter.
This makes me feel butter
like what? Meringue?
I think egg whites have a bit more complexity than fat structure so it is debatable.
well why would i do that now