Butter.

bright maroon · Post by **bright maroon** » Thu Jul 26, 2012 4:54 pm

..it also contains 2 hydrogens that are more reactive...

danny_scrilla · Post by **danny_scrilla** » Thu Jul 26, 2012 5:03 pm

southstar wrote:
danny scrilla wrote:
bright maroon wrote:At my house we use a Butter Bell...

Since it is OXYGEN and NOT TEMPERATURE that makes butter spoil...
a butter bell suspends the butter in a pool of water isolating it from excessive oxydation...good for up to 30 days

correct me if i'm wrong but doesn't water contain oxygen? so technically the water should spoil it...or am i missing something here?
Somebody didn't pay attention in chemistry

understatement of the year

bright maroon · Post by **bright maroon** » Thu Jul 26, 2012 5:04 pm

I spelled oxidation wrong.

dickman69 · Post by **dickman69** » Thu Jul 26, 2012 5:09 pm

i dont like that, dont you get wet butter?

in my family we just eat the butter before it spoils

5910 · Post by **5910** » Thu Jul 26, 2012 5:14 pm

Wet butter isn't really spoiled, it's just melted and generally unusable. Unless you wanna cook with it.

This debate is about Spread-ability, not preservation.

bright maroon · Post by **bright maroon** » Thu Jul 26, 2012 5:18 pm

you guys are just on the wind up now...

butter is a lipid - it doesn't get wet...It sheds water like a rainjacket...

it seperates when it gets too hot...but thats more than room temperature
then you have ghee, the oily part of the butter...and milk solids ie some sort of archaic cheese

dickman69 · Post by **dickman69** » Thu Jul 26, 2012 5:20 pm

so the nonpolar properties of butter make the butter bell a fantastic alternative to warm butter

bright maroon · Post by **bright maroon** » Thu Jul 26, 2012 5:21 pm

...nonpolar

5910 · Post by **5910** » Thu Jul 26, 2012 5:22 pm

I didn't realize that I had to explain all my posts.
When I said wet, I meant melted/liquid butter.

bright maroon · Post by **bright maroon** » Thu Jul 26, 2012 5:27 pm

I am going to look up the exact temperature in which butter melts...or seperates

I'll be back in a minute...

yes, I got my info from wiki...

For scientific work, room temperature is taken to be about 20 to 25 degrees Celsius with an average of 23 °C (about 73 degrees Fahrenheit)

Butter softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F)

Dead Rats · Post by **Dead Rats** » Thu Jul 26, 2012 5:35 pm

Fucking hell, we sure are running out of things to talk about, aren't we?

Terpit · Post by **Terpit** » Thu Jul 26, 2012 5:38 pm

5910 wrote:
idontreallygiveashit wrote:i eat this shit with a spoon.
I don't think I can ever look at butter the same way again having read that.

Where are you Terpit?

Dubai.

bright maroon · Post by **bright maroon** » Thu Jul 26, 2012 5:39 pm

milk chocolate is next...

Now that was an incredible world changing event...the engineering of milk chocolate

Kings and Queens everywhere were felled...

Anyone here still get a gift of oranges for christams?

clementines?

bright maroon · Post by **bright maroon** » Thu Jul 26, 2012 5:42 pm

giant galapagos tortoise went extinct because pirates liked to keep them aboard as fresh meat...

They used to just walk around the decks for months...

Terpit · Post by **Terpit** » Thu Jul 26, 2012 5:48 pm

bright maroon wrote:giant galapagos tortoise went extinct because pirates liked to keep them aboard as fresh meat...

They used to just walk around the decks for months...

Tell me more

bright maroon · Post by **bright maroon** » Thu Jul 26, 2012 5:55 pm

mmmm...about what pirates, tortoises or food stuffs?

sigbowls · Post by **sigbowls** » Thu Jul 26, 2012 5:59 pm

i know what I'm getting at the store cream cheese

DRTY · Post by **DRTY** » Thu Jul 26, 2012 6:04 pm

Well if you're talking about actual butter then out of the fridge (obviously, or good luck spreading your block of yellow stone).

Vegetable/Olive spreads belong in the fridge.

bright maroon · Post by **bright maroon** » Thu Jul 26, 2012 6:08 pm

I'm not going to lie to you...

The best tasting olive ever - is one that is warm - directly from a fresh cracked jar...once it hits the fridge, not as good

I eat these...delallo stuffed with almonds...

Terpit · Post by **Terpit** » Thu Jul 26, 2012 6:10 pm

bright maroon wrote:mmmm...about what pirates, tortoises or food stuffs?

All 3 please

Butter.

Where do you keep it?

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