FoodBanter.com - View Single Post

Bruce[_28_]

In article >, says...
>
> "John Kuthe" > wrote in message
> ...
> > On Thursday, August 18, 2016 at 2:05:51 PM UTC-5, graham wrote:
> >> On 8/18/2016 12:47 PM, John Kuthe wrote:
> >> > On Thursday, August 18, 2016 at 1:40:53 PM UTC-5, Cheri wrote:
> >> >> "notbob" > wrote in message
> >> >> ...
> >> >>> I've looked it up and get a buncha gobbledeegook. Anyone, here, have
> >> >>> a simple explanation?
> >> >>>
> >> >>> nb
> >> >>
> >> >> I'm not 100% sure but I think it has more butterfat?
> >> >>
> >> >> Cheri
> >> >
> >> > Butter IS butterfat! 100%
> >> >
> >> > John Kuthe...
> >> >
> >> NO!!!!!!
> >> There is a small percentage of water. For example, Plugra butter (AKA
> >> Plus Gras or more fat) is favoured by patissiers in the US as it is
> >> similar to the butter used in France.
> >> Graham
> >
> > Ok, yes. You have me there.
> >
> > But butter is MOSTLY butterfat!
> >
> > John Kuthe...
>
> Dolt!

noun
1.
a dull, stupid person; blockhead.