Silvar Beitel wrote:
> On Tuesday, April 7, 2020 at 2:46:13 PM UTC-4, Bruce wrote:
>> On Tue, 07 Apr 2020 22:51:19 +1000, F Murtz >
>> wrote:
>>
>>> You yanks use mad measurements,I just found a crumble recipe, 12
>>> tablespoons of butter [impossible] they wanted it grated,it would need
>>> to be hard.
>>> butter should be by weight unless melted is specified and even if so it
>>> would be better by weight then melted.
>>> I realize that you also have a size which we do not have but once you
>>> know it is easy, but this spoon rubbish took me ages to figure out with
>>> google
>>> Can any one explain how this spoonful of butter started?
>>
>> Americans add a hardening inhibitor (E3245) to butter, so it stays
>> liquid. It's been tested extensively so it doesn't react with the
>> colourant (C213), the preservative (H3CO2), the foam suppressant
>> (liquid TNT) and the mold inhibitor (hydrolactase 2).
>
> OK. You made me look.
>
> I have 3 brands of butter in my freezer: Land O' Lakes (big midwestern dairy co-op), Cabot (NY-New England dairy co-op) and Market Basket store brand. All are commodity butters and are widely sold here in New England USA.
>
> The ingredients panel on all three say, "Cream (milk), salt." The unsalted box just says, "Cream (milk)."
>

Druce is just sniffing yer ass. He makes most of this rubbish up.