h a l f b a k e r yYeah, I wish it made more sense too.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
In a moment of divine inspiration, I recieved this brilliant idea the other day. How about a butter dish that gently exudes heat from each side to soften the butter that you're about to enjoy on your toast? No more hacking large chunks of butter off the slab and scraping them over your rapidly cooling
bread! Simple, easily spreadable goodness. Oh yeah, baby.
http://www.dooyoo.co.uk/food/olivio-spread/429493/
try Olivio, Fishrat
[po, Dec 22 2005]
Already built
http://www.butterwizard.com/about.asp
The heated butter dish [jonthegeologist, Dec 22 2005]
Please log in.
If you're not logged in,
you can see what this page
looks like, but you will
not be able to add anything.
Annotation:
|
| |
you might do better to have a 'warming' knife. you surely do not want a dish of runny butter. |
|
| |
Butter tastes good, but it's bad for me. Low fat spread tastes bad, but it's good for me. The scales are finely poised, and the fact the low fat spread is better at, erm, spreading probably pushed my towards a healthier lifestyle. |
|
| |
What I'm saying is that your evil butter dish is goin to give me an early heart attack. How could you? |
|
| |
Don't call your own ideas "brilliant". Fishbone as soon as I decide you aren't joking. |
|
| |
Warming the knife would be a better idea. I usually place my knife inbetween my freshly toasted bagel, and then slice away. I used to stick the blade in the toaster oven right after it finished, but I've since decided that I don't want to die. |
|
| |
I knew I'd heard of this idea before
seeing
it posted here - it was invented way
back.
Please see link. Please use google
before
posting ideas [yarr]. Cheers. |
|
| |
Also note that if you *received* this
idea, it rather suggests that it's not your
idea. You should post your own
suggestions rather than ones you've
seen elsewhere on the net or that
others tell you about. |
|
| |
Not sure if the link makes this *widely*
known to exist, so I'll resist mfd for the
time being. |
|
| |
I can't believe that runny mess is butter. |
|
| |
Well, he said it was divine inspiration. So God (or his foreign equivalent) gave him the idea. So maybe we should ask God to write down what he tells us to invent. |
|
| |
First off; butter is at least natural, and your body can break it down well. Margerine, not so much. Ugh. |
|
| |
2nd; with butter, you don't have to keep it in the fridge. I know its dairy, but you can let it sit outside of the fridge... it'll look a bit funny, but it tastes the same, and you don't need any extra tools! Just besure it is out of reach of the kitty! I have a cat nicknamed ButterLicker for that very reason. He does have the most gorgeous coat though. |
|
| |
//Low fat spread tastes bad, but it's good for me. // |
|
| |
From what I've read, almost all of them aren't. Make sure your butter substitute has no trans fats. (partially hydrogenated oil = bad) |
|
| |
Aw, you can always nuke it prior to spreading. |
|
| |
I love softened butter. I think this is doable, and desirable. (You may want to specify self-warming, instead of heating, just a bit above room temp.) |
|
| |
Make it a crystal sparkling thing, and it's even great for company. + |
|
| |
[My apologies for wording this in what appears to be an incorrect manner. The idea was indeed my own, as much as anyone can call them such what with their popping into one's head out of seemingly nowhere, and all added positive adjectives were merely for comic effect. Nothing egotistical intended. Besides, some other bugger's apparently already done it. Curses. Foiled again. :)] |
|
| |
//Low fat spread tastes bad, but it's good for me. // |
|
| |
Nope. Everything's bad for you. Just wait, you'll see. |
|
| |
//So God (or his foreign equivalent) gave him the idea// err... 'God' is not an exclusively US concept [notmarkflynn], despite what you may have been taught. |
|
| |
Seems like people are majoring on the minors. Sure, a heated knife would be a more practical option. But this is the bakery. Sure, already built, but not widely-known to exist. Not a bad first post, all in all. |
|
| |
//Also note that if you *received* this idea, it rather suggests that it's not your idea.// |
|
| |
I must respectfully disagree with this statement. Most of my ideas seem to pop out of thin air. |
|
| |
Actually I think that they bubble up from a vast subconscious cesspool where newly relevant, and past half heard/read trivia goes to die. The de-composition and recombination of partially disintegrated information gives off gasses at various depths and pressures which then rises and expands until it bursts forth and can be inhaled by the conscious mind.
It can get smelly at times. |
|
| |
You could just simply remove the butter from the fridge sooner before dinner. Or you could even put it in the microwave for 10 seconds. |
|
| |
Cause that would make sense. |
|
| |
I find nuking the refrigerated spread ( be it butter or margarine) for about 30 seconds on "Defrost" works just peachy for my toast. And no runny mess, po! |
|
| |