the "ask crazychemgirl a question" thread

Are you a screamer? Because if you are I will wear earplugs, because the way I ride I scream enough for two.
 
I don't know... Tbh... I scream a lot during sex... Is it the same?

Hmmm, let me think. Something hard and hot and throbbing between your legs. Your fingernails digging into your partner, holding on for dear life...nope, nothing like sex.:rolleyes:
 
Hmmm, let me think. Something hard and hot and throbbing between your legs. Your fingernails digging into your partner, holding on for dear life...nope, nothing like sex.:rolleyes:

Lol..... Well I don't know!

Btw, you think making fun of me is going to encourage me to want a ride?
 
Why was it decided that butter would be sold in long, rectangular strips, and margarine for the most part would be sold in tubs?
 
More accurately, I'm Polish, Welsh, Russian and apparently Native American.... Though I think that goes back pretty far whereas I know for sure my great grandparents on my fathers side were not born in Canada.. So I'm only 3rd generation Canadian.

Well, if you go back far enough we're all African. :confused:
 
I think it has to do with the density of butter vs. margarine

Lol... I guess.


hmmm It does seem heavier, is that why margarine is a solid at a slightly higher temperature than butter?

When both are cold though, the margarine is softer.
 
hmmm It does seem heavier, is that why margarine is a solid at a slightly higher temperature than butter?

When both are cold though, the margarine is softer.

Also I think the ingredients come into play.... Margarine is oil based.
 
Also I think the ingredients come into play.... Margarine is oil based.

well sure to simulate the fats from milk fat in butter...but the solid versus liquid transitions are so different.

I know they emulsify the oil to make it margarine some process whipping oil and water i gather, but it isnt like there are (i don't think thickeners) just seems weird that a softer greasy substance melts at a higher temp.

I dont remember whether butter or margarine has a higher flash point I havent burnt either in a while.
 
well sure to simulate the fats from milk fat in butter...but the solid versus liquid transitions are so different.

I know they emulsify the oil to make it margarine some process whipping oil and water i gather, but it isnt like there are (i don't think thickeners) just seems weird that a softer greasy substance melts at a higher temp.

I dont remember whether butter or margarine has a higher flash point I havent burnt either in a while.

Me either.... I prefer butter for baking and cooking but I hate how I have to keep it out of the fridge if I want to put it on toast, so I usually have both in the house.
 
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