Best Of

A 1/4" aluminum rod became a peanut butter stirrer. It's better than a spoon but I need to do better with the speed of the drill - too fast too early had the oil on top flying around.

@Vision said:

@VegasFrank said:
Golf Sim garage. Got to hang the projector, side curtain, and the spotlight still, but we are getting close. Played a test round today. I have some kinks to work out, both with the setup and with the technology, but I'm getting close.

Did you yell FORE!!

I wish I could take credit, but alas, that was the inside can until the day it got that dent. Then apparently it was too trashy for inside.

Happy World Anteater Day!

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/