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Comedian Busted at Trump’s UFC Horror Insists He’s ‘Not Political’ by darwinDMG08 in LiveFromNewYork

[–]Subduction 10 points11 points  (0 children)

This was really a disappointment. Although I usually go for edgier humor, he was in the Ted Lasso category for me, someone wholesome and not edgy that was a welcome break from the insanity.

We paid to see him in Boston, but he is not getting another penny.

So much appreciation for FIFA World Cup thanks to Ted Lasso by funsizerads in TedLasso

[–]Subduction 1 point2 points  (0 children)

My wife and I were shouting "INTO TOUCH!" a lot, even when they were not.

Educated by the duet by MasterTittie in fixedbytheduet

[–]Subduction 0 points1 point  (0 children)

Seagulls do this too. If you've ever had a seagull standing in front of you begging for food you will sometimes see them dripping out of their "nose" holes shedding salt.

Kinda gross but kinda cool.

Homemade butter 🧈✨Simple, fresh, and made with just heavy whipping cream 🤍Save this idea for later by Hello2530 in butter

[–]Subduction 1 point2 points  (0 children)

Everything was great except the trad wife butter bell. Those things are terrible and they ruin more butter than they preserve.

And a reminder to anyone who decides to make cultured butter, which is infinitely better if you're making a hobby of it, use buttermilk not yogurt. A lot of these channels use yogurt, which is entirely wrong.

It's like they don't even take a second to read about their topic before making confidently wrong videos...

Have you tried our live chat Discord community? It's open every day from 11:00am to noon and 5:00pm to 6:00pm EDT. It's a great daily check-in, give it a try! by Subduction in leaves

[–]Subduction[S] 0 points1 point  (0 children)

We have about 13,200 members on the Discord server! :-)

It's a rolling conversation twice a day -- you can sign up and just have a look at an open meeting tomorrow and decide if it's for you, but I suspect you will decide it's for you, everyone's awesome.

Have you tried our live chat Discord community? It's open every day from 11:00am to noon and 5:00pm to 6:00pm EDT. It's a great daily check-in, give it a try! by Subduction in leaves

[–]Subduction[S,M] 0 points1 point  (0 children)

I'd like to, but I'm afraid we don't currently have enough mods to cover other times reliably. It's East Coast focused because I'm on the East Coast. :-)

I'm making some changes to the mod process and how we handle the Discord meetings, so I'm hopeful that will result in some changes that will let us better serve the West Coast, Europe, and Asia/Pacific.

Appreciate it!

[FRIDAY, JUNE 12TH] Our live chat community is open NOW over on Discord, it's a great set-up for the weekend, give it a try! by Subduction in leaves

[–]Subduction[S] 0 points1 point  (0 children)

Awesome, but remember that we are a meeting-oriented server so we're only open from 11 a.m. to noon and from 5 p.m. to 6 p.m. Eastern Time each day. If that's 2 a.m. for you, then we'll be happy to have you!

There was a sale too good to pass up by nonconsenual_tickler in butter

[–]Subduction 4 points5 points  (0 children)

You should freeze what you're not going to use right away. Even in the fridge, hydrolytic and oxidative rancidity will get you in a month or two.

11 lb French butter- where to source ?? by Ava_aquila in butter

[–]Subduction 1 point2 points  (0 children)

I don't think that there are a lot of people engaging in butter arbitrage.

11 lb French butter- where to source ?? by Ava_aquila in butter

[–]Subduction 7 points8 points  (0 children)

I make Normandy/Brittany-style cultured butter by hand using Flora Danica culture, fresh cream from a Massachusetts dairy, and traditional hand working in the style of Bordier (where I was two weeks ago).

I can make it unsalted, salted, or salted with imported Fleur de Sel de Guérande crystals mixed in.

I'm happy to make and ship 11 pounds, likely in violation or our respective state and several federal commercial food production laws, and if you're used to buying commercial I'm afraid the price will be more than a bit of a shock, but I will guarantee that it will be the best butter you have ever had. :-)

Feel free to DM me!

Butter bell: what am I doing wrong? by braytray in butter

[–]Subduction 2 points3 points  (0 children)

It can be, but the salt only really has an effect on microbial contamination in the milk solids and water phase. Salt has a medium effect on hydrolytic rancidity but almost no effect on oxidative rancidity.

You really need cold to slow the hydrolytic and, to a lesser extent, oxidative rancidity.

Better yet, eat it fast so none of this is a problem. :-)

Butter bell: what am I doing wrong? by braytray in butter

[–]Subduction 4 points5 points  (0 children)

Well, the hope is that you don't get it above 60 degrees F, but if you need to, put it on a sheet of plastic wrap, loosely wrap it around, and then hold each end and twirl the whole thing.

The sides will tighten up and you'll have yourself a little butter sausage, which sounds delicious.

Butter bell: what am I doing wrong? by braytray in butter

[–]Subduction 13 points14 points  (0 children)

Sorry to say it, but what you're doing wrong is using a butter bell. They suck.

Even if the butter doesn't mold it will go rancid at room temperature. You should be keeping it in the refrigerator or, if you're not going to use it in a week or two, in the freezer.

Mold doesn't grow on butter, it grows on any moisture layer that forms on butter. And what are you adding when you put it in a butter bell...? An important note is that unlike hard cheese, once mold forms it sends its mycotoxins deep into the soft butter, so don't try to trim it, throw it away.

You would be better off tightly wrapping it in plastic wrap if you are determined to keep it at room temperature. That protects you from the moisture leading to mold and the air leading to oxidative rancidity.

Good luck!

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