Why do people leave sugar out uncovered? Page 2

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  • mal 13 Dec 2012 19:54:50 22,710 posts
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    Butter, or marg? Butter is supposed to be warmed prior to use, especially if using a modern fridge - albeit in a covered butter dish (or still in its wrap as I tend to).

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  • ronuds 13 Dec 2012 19:56:12 21,788 posts
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    meme wrote:
    I knew someone who used to go apeshit if butter was left out.

    "IT'S SUPPOSED TO BE IN THE FRIDGE AT ALL TIMES" they shouted. Wonder how the Vikings coped.
    They made spreadable butter for those people.

    Edited by ronuds at 19:57:10 13-12-2012
  • MetalDog 13 Dec 2012 19:58:09 23,740 posts
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    @elstoof
    Butter goes rancid, but it takes ages for that to happen, especially if salted.

    -- boobs do nothing for me, I want moustaches and chest hair.

  • mal 13 Dec 2012 20:01:40 22,710 posts
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    Now, I never knew that. I always buy unsalted because I prefer the taste, but always assumed it also came salted out of perference, not necessity. Makes sense though, thinking about it.

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  • Deleted user 13 December 2012 20:05:39
    Yeah, I'm talking about butter butter, not that Flora shit for peasants.
  • ronuds 13 Dec 2012 20:10:14 21,788 posts
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    I think if you bake a lot you'll need butter of the salted variety.
  • mrpon 13 Dec 2012 20:26:23 29,202 posts
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    Because it's only poor people who have sugar in their drinks. And we don't care about poor people with their cheap clothes, greasy hair and fag breath.

    Give yourself 5 or gig, you're worth it.

  • elstoof 13 Dec 2012 21:27:51 7,760 posts
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    Only the poor use granulated sugar. If those of a civilised mind require sugar, for instance to recover from shock, it absolutely must be of the cubed variety. Rough, hand cut cubes, and not those ersatz dice that are readily available.
  • mrpon 13 Dec 2012 21:29:44 29,202 posts
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    I'll allow it, only when served via a set of ornate tweezers.

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  • mal 13 Dec 2012 21:44:25 22,710 posts
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    ronuds wrote:
    I think if you bake a lot you'll need butter of the salted variety.
    If you're baking from ingredients, you surely have salt to hand, n'est pas?

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  • ronuds 13 Dec 2012 21:47:04 21,788 posts
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    mal wrote:
    ronuds wrote:
    I think if you bake a lot you'll need butter of the salted variety.
    If you're baking from ingredients, you surely have salt to hand, n'est pas?
    Yes, but then you have to figure out how much by yourself.
  • Moot_Point 13 Dec 2012 21:51:35 4,359 posts
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    It's best to cook with unsalted butter.


    @OP, If it bothers you that much why not take in your own sugar? That way when people ask, you can point out that flies eat shit before they eat their sugar they put in their tea.

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  • DUFFMAN5 12 Sep 2013 08:49:08 14,983 posts
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    elstoof wrote:
    That was mainly down to the single spoon used for both bowls though, big wet clumps of sugar in the coffee and vice versa.
    See also butter and Marmite :)

    "Duffman the grey is thrusting in the direction of the problem! Oh, yeah!"

  • warlockuk 12 Sep 2013 09:01:37 19,191 posts
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    What a curious bump, Duffman.

    I'm a grumpy bastard.

  • Grax 12 Sep 2013 09:06:57 2,296 posts
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    i don't think he bumped it. I saw this thread earlier this morning with no bump
  • Razz 12 Sep 2013 09:54:28 61,400 posts
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    Sachets are the future

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  • DaM 12 Sep 2013 10:06:39 13,338 posts
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    My granny used to keep hers in a jar, next to an identical jar full of salt. Cue my grandfather spraying his salty tea over the wall the first time I made him a cup.

    She'd also never run out, due to the cupboard with a shelf full of only sugar, in case rationing was ever reintroduced.....
  • Trane 12 Sep 2013 10:09:46 4,056 posts
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    DaM wrote:
    Cue my grandfather spraying his salty tea over the wall
    Taken out of context.....:D
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