this post was submitted on 04 Jan 2025
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Actually, if you consider the definition of a butter to be solid fat filtered from homogeneous liquids and whipped into solidity, then a lot of stuff is in fact butter.
I feel like maybe I'm butter.
This makes me feel butter
like what? Meringue?
I think egg whites have a bit more complexity than fat structure so it is debatable.
well why would i do that now