I hate

Butter goes in the fridge.

I hate to be new.

i hate it when the mrs puts the butter in the fridge

ooh yes, I unleash the wrath of hell in my house if I get a little hole in my bread because the butter is too cold and hard

Butter goes in the fridge...
...if you like your bread to be ripped apart trying to spread it.

ooh yes, I unleash the wrath of hell in my house if I get a little hole in my bread because the butter is too cold and hard

Lurpak Spreadable FTW.

I hate to be new.

Everyone is new at some point

Cool butter just seems more appealing

Lurpak Spreadable FTW.

No. I want pure butter, at room temperature.

I hate it when there's someone miming on television and the audience clap along slightly out of time

today it's hotmail!

Wasting my valuable morning minutes Typing the following words in the right order

to Verify my account to help you fuckwits fight spammers

Only to spend the next 10 minutes clearing the shit from my inbox!

you pricks!

ooh yes, I unleash the wrath of hell in my house if I get a little hole in my bread because the butter is too cold and hard

one block of butter in the butter dish for spreading, one in the fridge for cooking

DONE

That's the Elton John solution: get two of everything. But when you run out of soft butter you're going to have to visit the shops even tho you got perfectly good, but cold, butter in the refrigerator...

think man.

Thing you can do with cold butter: Fry.

Thing*s* you can do with warm butter: Anything you want.

when I get down to about 10% I take out the backup butter and keep it on standby in the warm butter cupboard

Thing you can do with cold butter: Fry.

• Emulsify sauces (essential!) although i do have a frozen pack for that
  
• Make Pastry
  
  

i try not to think about running out of butter.. its a terrible thought

I'll give you the pastry, but what emulsions are made with cold butter? I make Hollandaise, Bearnaise etc with warm clarified butter

beurre manie is quite common, basically a cold roux

when cooking scallops, i deglaze the pan with white wine and then add solid butter to thicken it

Well I use pasteurised elk toejam, reduced with heather oil glaze and a medium-sized, unsalted knob.

slag is that a dinosaur in the pic?

slag is that a dinosaur in the pic?

looks like a dino with a hammer head

I'll give you the pastry, but what emulsions are made with cold butter? I make Hollandaise, Bearnaise etc with warm clarified butter

i thicken game jus, fish sauce, beurre blanc and hollandaise sauces by whisking in cold butter off the heat just before serving.

The cold butter brings the temperature down thickening and giving a gloss to the sauce

What also works well is making flavoured butter, rolling it into a sausage and freezing it. then add slices into sauces to finish

slag is that a dinosaur in the pic?

i can't ever see them, don't have the attention span

i can't ever see them, don't have the attention span

takes 5 seconds, cross your eyes then slowly un cross

I'm with slag, can't see shit.

Just tried to and now my eyes feel weird

I can totally see a t rex

I'm jealous, T Rex's are awesome :(

I'm jealous, T Rex's were awesome :(
.