Barton Seagoon
Member
How can you tell the elephant is there, if there is no butter for it to leave footprints in?
Where does the butter melt?
- Thread starter Allan
- Start date
capnsensible
Well-known member
We were down the marina today chatting with one of the mini globe adventurers. Friend of a friend, we've met a couple of times and weather routing is his hot topic. There aren't supposed to use forecasting en route in the spirit of the adventure.
Hence the big question his how much south and how much west gets the best balance on leaving the Canaries. Could be an early turn is on the cards this month. I like the Cape Verdes so have tended to go there on route. But more direct can be a bit of a lottery with no access to weather forecasting, can't it. Interesting watching how the faster yachts in the annual arc often take a more direct route.
He doesn't have any butter.....
GEM43
Active member
It’s a fair point…….
PabloPicasso
Well-known member
If you need the heater on you're still far too far north
WoodyP
Well-known member
Using TCM as a valid source will lead to anarchy. Lovely bloke, but reliable?
Boathook
Well-known member
It was butter and ended up being in the fridge to stop it melting !It might not be butter. Could you believe that?
Do you keep it in the fridge?
Blueboatman
Well-known member
Thread drift no1
A long ( long) time ago I knew the skipper of a Nicholson 55 as the dad of a friend ..Being an airforce boat it went to sea with rations on board. The discerning crew would nip off and upgrade to food they wanted to eat at sea.. And along we came into La Corunna with an old leaky boat and paltry funds but quite a lot of Spanish brandy and some dubious vodka..
We traded, oh yes we did.
And TINNED butter is absolutely wonderful stuff.. straight from the bilge or locker, it didn’t last long enough to melt in Spanish waters..
Drift no2
Tonight’s dessert here in wintry England was microwave steamed treacle pudding. In theory 4 minutes .. But first you have to melt the butter .. By the time it was added to the other ingredients in the mixer by me it had cooled sufficiently ( my bad) to be solidifying again .. still delicious .. Uk in winter eh
Butter is butter
A long ( long) time ago I knew the skipper of a Nicholson 55 as the dad of a friend ..Being an airforce boat it went to sea with rations on board. The discerning crew would nip off and upgrade to food they wanted to eat at sea.. And along we came into La Corunna with an old leaky boat and paltry funds but quite a lot of Spanish brandy and some dubious vodka..
We traded, oh yes we did.
And TINNED butter is absolutely wonderful stuff.. straight from the bilge or locker, it didn’t last long enough to melt in Spanish waters..Drift no2
Tonight’s dessert here in wintry England was microwave steamed treacle pudding. In theory 4 minutes .. But first you have to melt the butter .. By the time it was added to the other ingredients in the mixer by me it had cooled sufficiently ( my bad) to be solidifying again .. still delicious .. Uk in winter eh
Butter is butter
Daydream believer
Well-known member
Could you keep the butter in a trunk then?
Boathook
Well-known member
I should add that there is no room in my fridge for elephants as any spare space is allocated to tonic water and white wine.
Blueboatman
Well-known member
That is indeed the elephant in the cabin .
Wansworth
Well-known member
Not so poetic though
mjcoon
Well-known member
If you want it for maintaining your marine chronometer it had better be the Best Butter (as applied by the March Hare)!I've had butter melt when sailing along the south coast.
For the benefit of Stingo it was salted butter
Slowtack
Well-known member
It will melt on your toast...
mjcoon
Well-known member
Ah, making toast on board can be a whole new topic...
Boathook
Well-known member
I use the gas grill .....
capnsensible
Well-known member
Easy peasy.
SaltIre
Well-known member
john_morris_uk
Well-known member
Definitely salted. And surely pure butter is butter whatever the adverts might say.
Blue Seas
Active member
Surpassed only by Kerrygold created by Sir Tony O'Reilly, former British & Irish lion as well as Chairman of H J Heinz. Reckoned to be one of the best product launches in history and able to venture 2 degrees further south than any other butter before melting.
Frank Holden
Well-known member
i think you first have to look at what you mean by 'melts'. I think a better criteria would be 'when the butter is spreadable'.
Its about 32ºC in mi casa just now and I ran a rough test by taking butter from fridge and sticking an oven thermometer just under the surface. Spreadable at 20ºC . I'll do another test in the AM when the temp is expected to be 19C. Temp rose a bit too fast this arvo.
This was using 'Mainland'(NZ) salted butter.
Going to this site earth :: a global map of wind, weather, and ocean conditions that puts us in about 30ºN or the lat of the Canaries.
Its about 32ºC in mi casa just now and I ran a rough test by taking butter from fridge and sticking an oven thermometer just under the surface. Spreadable at 20ºC . I'll do another test in the AM when the temp is expected to be 19C. Temp rose a bit too fast this arvo.
This was using 'Mainland'(NZ) salted butter.
Going to this site earth :: a global map of wind, weather, and ocean conditions that puts us in about 30ºN or the lat of the Canaries.