Originally Posted by
jabir
Anyone know if WWIII has started, I wouldn't want to miss that.
An interesting observation if it hasn't: yesterday I left the butter out. It was a full pack of 500gm Allowrie unsalted. Couple of hours later wifey turns up and accusingly asks who put oil in the butter dish and where's the butter gone. I explained the ice cream in hell principle, like when the nipper buys his Dairy Queen at Tesco and it's all over the place by the time we reach the car, won't go into details here, but my moan for the day is that the 500gm pack had melted into about 20% of its volume. Good that this happened, now I know the truth and feel hurt at having to pay 220 bt for a few spoons of oil packaged to look like a lot more.
I'm familiar with the ice cream manufacturing process having worked in an ice cream factory more than a half century ago till I got sacked for hiding in a freezer the last 15mins before home time, and eating a few pennies of profit, blimey how time flies, and that they inject air into it; I think ours was something like 80% which is larceny though they're still in business and proves that fancy marketing really can distract people from important things like are they getting value for money.
So, to make it brief, anyone know how the robbers manage to put so much air into butter?