@[email protected] to [email protected]English • 15 days agoTom Nook’s rule on margarinefiles.catbox.moeimagemessage-square27fedilinkarrow-up1545arrow-down16
arrow-up1539arrow-down1imageTom Nook’s rule on margarinefiles.catbox.moe@[email protected] to [email protected]English • 15 days agomessage-square27fedilink
minus-square@finitebanjolink13•14 days 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-square@finitebanjolink5•14 days agoI think egg whites have a bit more complexity than fat structure so it is debatable.
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