Track_Shovel@slrpnk.net to Lemmy Shitpost@lemmy.worldEnglish · 1 year agoStages of griefslrpnk.netimagemessage-square65fedilinkarrow-up10arrow-down10
arrow-up10arrow-down1imageStages of griefslrpnk.netTrack_Shovel@slrpnk.net to Lemmy Shitpost@lemmy.worldEnglish · 1 year agomessage-square65fedilink
minus-squareulterno@lemmy.kde.sociallinkfedilinkEnglisharrow-up0·1 year ago“Yeah! Margarine doesn’t have cholesterol!”, said the mess manager while pocketing the savings.
minus-squareKedly@lemm.eelinkfedilinkarrow-up0·1 year agoTbh, its just because when I wanna butterlike its because I want to spread it on something and butter is a nightmare to spread
minus-squareulterno@lemmy.kde.sociallinkfedilinkEnglisharrow-up0·1 year agoYou can just keep the butter outside the fridge for a few minutes. Doesn’t work? Works pretty well for home-made butter made using non-toned milk.
minus-squareKedly@lemm.eelinkfedilinkarrow-up0·1 year agoI wish this worked for me xD Everytime I’m at someone elses place that serves butter I end up DESTROYING the bread I try and put it on xD
minus-squareulterno@lemmy.kde.sociallinkfedilinkEnglisharrow-up0·1 year agoBest way, use a knife and slice it thiin. Then just place it on the bread. If the bread is the slightest bit warm (why would you eat cold bread !?), it melts right away. But of course, for that to work, you need to be offered the larger face of the butter instead of the little side, that people tend to slice.
minus-squarephotonic_sorcerer@lemmy.dbzer0.comcakelinkfedilinkEnglisharrow-up0·1 year agoSimply scrape from the top such that you have thin flakes, these are easily spreadable even when cold.
minus-squareKedly@lemm.eelinkfedilinkarrow-up0·1 year agoAbsolutely doesnt work for me for whatever reason, even the small flakes just stay as they are as I destroy the bread trying to spread them
minus-squareClassy@sh.itjust.workslinkfedilinkarrow-up0·1 year agoSeed oils are disgusting. I’ll stick with butter
Ok, but here me out: Margarine is superior
I like becel
“Yeah! Margarine doesn’t have cholesterol!”, said the mess manager while pocketing the savings.
Tbh, its just because when I wanna butterlike its because I want to spread it on something and butter is a nightmare to spread
You can just keep the butter outside the fridge for a few minutes.
Doesn’t work?
Works pretty well for home-made butter made using non-toned milk.
I wish this worked for me xD Everytime I’m at someone elses place that serves butter I end up DESTROYING the bread I try and put it on xD
Best way, use a knife and slice it thiin.
Then just place it on the bread.
If the bread is the slightest bit warm (why would you eat cold bread !?), it melts right away.
But of course, for that to work, you need to be offered the larger face of the butter instead of the little side, that people tend to slice.
Simply scrape from the top such that you have thin flakes, these are easily spreadable even when cold.
Absolutely doesnt work for me for whatever reason, even the small flakes just stay as they are as I destroy the bread trying to spread them
Seed oils are disgusting. I’ll stick with butter
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