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It's time for a classic https://www.youtube.com/watch?v=hKpBbGk202g R.I.P @ 3.09
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Apr 19, 2015 09:46
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| # ? May 26, 2024 00:23 |
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I feel that a significant question to ask in The Great Butter Battle of 2015 is, are we talking salted or unsalted butter? Also all the talk of "American bread" really confuses me, but then I suppose Alaska must be a mystical wonderland not meant for this mortal realm, cause most of the bread here, even the dirt-cheap dollar-loaves, is local whole grain. Anyway      
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Apr 19, 2015 10:32
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Would. 
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Apr 19, 2015 10:40
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Picnic Princess posted:My mom's friend used to put butter on peanut butter and jam, and peanut butter and honey sandwiches. She'd layer the butter on as thick as everything else. I threw up once after trying to eat one. To this day, I can't eat peanut butter and honey sandwiches. I can handle a lightly buttered bread that is then toasted, but just cold butter on bread is just not appealing at all. You threw up eating a pb and honey sandwich What kind of picnic royalty are you it's time to be deposed
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Apr 19, 2015 12:21
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When you 'butter' bread you use a thin scraping, not slather it like you do mayo. Unless you're my mum. Also very few people nowadays use actual butter as opposed to 'low fat spread' or whatever the name is.
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Apr 19, 2015 13:12
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Someone probably thinks Wonder Bread is the gold standard of American cuisine rather than what poor people eat because it's cheap as poo poo. I ate many a PB&J sandwich in my youth but never once did it cross my mind to introduce butter into the equation, either for the flavor contribution or to insulate the bread from dreaded moisture. My bread always held up fine after sitting in a brown bag all morning. But then I was using this bread: http://www.gianteagle.com/45000125056.aspx I had Wonder Bread a few times as a kid and it always tasted wrong and weird, both flavorless and chemical-y at the same time. And I wouldn't be surprised if it fell apart at the drop of a hat and had to be buttered to fat-gently caress dimensions in order to withstand jam. E: Especially ^^ yeah, if they're using actual butter that has to be warmed in order to spread without tearing the bread to poo poo. Who has that kind of time when getting ready for the bus? gently caress Italian restaurants that give you little refrigerated wrapped butter pats that you have to skewer over the little candle before you can put them on the cold bread that isn't cut through all the way. Data Graham has a new favorite as of 13:17 on Apr 19, 2015 |
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Apr 19, 2015 13:13
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That's just a curryworst/frikandel with some mayonaise.
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Apr 19, 2015 13:21
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Data Graham posted:Someone probably thinks Wonder Bread is the gold standard of American cuisine rather than what poor people eat because it's cheap as poo poo. Except not, because it really isn't. Wonder Bread usually costs at least a dollar more than the store brand, which almost always comes in both "white" and "wheat" varieties. Of course, both are still full of corn syrup, because America, but the "wheat" isn't typically a loaf of white cake, AND if you compare by weight, the store brand "twelve grain" averages out to just pennies more per slice. Where us poors really get hosed is hamburger/sandwich/hotdog buns, where even the store brand charges three dollars more for two less buns per package if you want anything besides white sugar bullshit. Somehow the transition from square slice to round bun is so arduous that it justifies charging me 80% more.
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Apr 19, 2015 14:13
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Are you loving kidding me?! would.
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Apr 19, 2015 14:33
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I thought this was going to be some Japanese thing, like a takoyaki pizza or something. I was prepared to defend it. But no, it's cheese puffs covered in melted cheddar and then baked with more cheese.
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Apr 19, 2015 14:48
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American butter tastes bad compared to proper British butter.
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Apr 19, 2015 15:04
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an overdue owl posted:American butter tastes bad compared to proper British butter. American butter is very pure fat and milk solids, and it has a very neutral flavor.European butter is made with lactobacterial cultures. The traditional method was to let the cream sour slightly before churning, but now the lactobacteria culture is added separately. The culture is what gives butter its flavor, really. In the US, people pay premium for Irish and Danish butter.
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Apr 19, 2015 15:49
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so brits dislike our rotten chocolate and americans dislike the brits rotten butter
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Apr 19, 2015 16:02
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There's something magical about complaining about adding sugar to a bread recipe but ardently defending slathering it in butter before using it for any purpose like a sad british Paula Deen.
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Apr 19, 2015 16:12
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an overdue owl posted:American butter tastes bad compared to proper British butter. Is there really supposed to be a difference between american and european butter in general, or is it only a British thing? The butter I get in Switzerland tastes pretty much identical to the butter back at home.
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Apr 19, 2015 16:18
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If you don't use any sugar in your bread, how do you get a decent rise out of the yeast?
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Apr 19, 2015 16:28
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PCOS Bill posted:If you don't use any sugar in your bread, how do you get a decent rise out of the yeast? Duh, the yeast gives the rise, you need nothing but yeast, water, and flower, gee I thought you were smart.
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Apr 19, 2015 17:20
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Senior Scarybagels posted:Duh, the yeast gives the rise, you need nothing but yeast, water, and flower, gee I thought you were smart. Not sure if you're being insincere or aren't very bright.
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Apr 19, 2015 17:36
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Sakurazuka posted:When you 'butter' bread you use a thin scraping, not slather it like you do mayo. Unless you're my mum. I don't get why the butter on sandwiches is considered gross. It's just a super thin layer of it, fergodsakes. PCOS Bill posted:Not sure if you're being insincere or aren't very bright. Probably has no clue how yeast works.
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Apr 19, 2015 18:10
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It's burgin' time! 
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Real talk, the true best thing to add to a pb&j is either a fried egg or crunchy potato chips (or both!  )
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Apr 19, 2015 18:55
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PCOS Bill posted:Not sure if you're being insincere or aren't very bright. Can't it be both? I am being insincere
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Apr 19, 2015 19:12
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Aristophanes posted:I used to like eating salt. Just straight salt, sprinkled into my mouth. Plus I used to really like chicken flavoured chips dipped into caramel flavoured yoghurt as an after school snack.
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Apr 19, 2015 19:23
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PCOS Bill posted:Not sure if you're being insincere or aren't very bright. I'll bite... So what exactly is the role of sugar in the reaction? I never knew sugar played a part myself, so I'm interested to learn.
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Apr 19, 2015 19:26
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yeast are organisms. they eat sugar and expel gas. you need happily farting yeast in order to get risen bread
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Apr 19, 2015 19:30
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EZipperelli posted:I'll bite... So what exactly is the role of sugar in the reaction? I never knew sugar played a part myself, so I'm interested to learn. You can technically get a rise without sugar, just not much of one.
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Apr 19, 2015 19:35
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What exactly do you brainiacs think starch is made of? Also sandwiches are basically buttered by default in Scandinavia.
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Apr 19, 2015 19:43
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The Saddest Rhino posted:You threw up eating a pb and honey sandwich My sincerest apologies that I don't have proper goon taste and couldn't eat a quarter stick of cold butter smeared on bread with some other stuff that tasted like crap when all mixed together. BRB gonna go kill myself now.
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Apr 19, 2015 19:46
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Senior Scarybagels posted:You can technically get a rise without sugar, just not much of one. I learned the hard way that yeast are dehydrated with some sugar in them. One day, in the lab we were working on some batch fermentation. I put yeast into a flask and added water, then put a stopper in it to shake it. It sat for about a half hour hydrating while I was mixing up the other additions (antibiotics, enzymes, etc). When it was time to add the yeast I picked up the yeast flask by the top with the stopper against my palm and gave it a little shake. That flask shot out of my hand and made one hell of a mess.
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Apr 19, 2015 19:50
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I heart bacon posted:I learned the hard way that yeast are dehydrated with some sugar in them. One day, in the lab we were working on some batch fermentation. I put yeast into a flask and added water, then put a stopper in it to shake it. It sat for about a half hour hydrating while I was mixing up the other additions (antibiotics, enzymes, etc). When it was time to add the yeast I picked up the yeast flask by the top with the stopper against my palm and gave it a little shake. That flask shot out of my hand and made one hell of a mess. Yeah, but it's not enough to give a good rise to the bread.
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Apr 19, 2015 19:54
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There was a time when I was in grade school when my mom insisted on putting butter on my peanut butter sandwiches and wouldn't stop for a couple of weeks. It was seriously awful.
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Apr 19, 2015 19:55
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Internet Wizard posted:There was a time when I was in grade school when my mom insisted on putting butter on my peanut butter sandwiches and wouldn't stop for a couple of weeks. It was seriously awful. I never put any barrier fat on my sandwiches, and they are always fine.
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Apr 19, 2015 19:57
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There's a huge difference between a teaspoon of sugar for rising, and the American style of having the finished loaf being 50% sugar by weight.
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Apr 19, 2015 19:58
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Senior Scarybagels posted:Yeah, but it's not enough to give a good rise to the bread. Yeah, definitely not. Just enough to pressure up a small flask and surprise a meatheaded lab tech like me. :iamafag:
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Apr 19, 2015 20:03
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Elliotw2 posted:......and the American style of having the finished loaf being 50% sugar by weight. Huh? Is this a thing?
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Apr 19, 2015 20:12
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I'm as critical of America as anyone, but it makes me really sad that people in other countries think all our bread is Wonderbread 
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Apr 19, 2015 20:12
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Baldbeard posted:Huh? Is this a thing? No, it's not, it's not even remotely true even by hyperbolic standards. This thread has reached peak stupid.
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Apr 19, 2015 20:15
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I hear that in america they make bread with mayonnaise
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Apr 19, 2015 20:24
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In America they have a McDonald's in every house and that's all they ever eat
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Apr 19, 2015 20:27
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Elliotw2 posted:There's a huge difference between a teaspoon of sugar for rising, and the American style of having the finished loaf being 50% sugar by weight. The most high-sugar bread recipe I've ever used was 3tbsp of sugar for two loaves
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Apr 19, 2015 20:47
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| # ? May 26, 2024 00:23 |
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hot dogs aren't sandwiches
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Apr 19, 2015 20:53
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