Best Of
Re: The useless information thread
Curiosity forced me to look it up.
"Out of the fridge, a stick sits near 4°C/39°F. It feels rigid because many high-melting fats are still solid. Around 15–21°C (59–70°F) the stick yields under light pressure. That’s the common “softened” range for baking. From about 27–30°C (80–86°F) the surface turns shiny and slides. Complete liquefaction commonly lands near 32–35°C (90–95°F). The exact point shifts with brand, season, and butterfat level.
Milk-fat crystals also change form. Freshly cooled butter can hold a brittle form that melts a bit higher. Gentle, slow cooling favors a softer form that melts lower. This is why a stick that was melted and re-chilled may spread sooner than a never-melted stick."
More here: https://kitchprep.com/at-what-temperature-does-butter-melt/
Re: What is in your pipe?
Prince Albert in a Country Gentleman, my normal morning routine.
d_blades
Re: Whatcha smokin this morning?
Good morning, all, looks like you found a nice, scenic place to enjoy a cigar, Charles.
I decided to follow W's lead with an H Upmann by AJ. It's raining today so I'm sitting in the center of patio at the table to avoid getting wet.
Nice trick of the flash in this picture.
Yakster
