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Runners who churn butter on their runs
- bitwize 8mo agoOf course she's from Oregon. This is close to the most Oregon activity imaginable.
- SunshineTheCat 8mo agoYou know, I don't mean this to be rude in any way, but what kept going through my mind as I read this was "I wonder if they drive a Subaru Outback." And then I clicked the Instagram link and I'm almost positive that is a hunter green Subaru Outback.
- teruakohatu 8mo ago> “It was probably 40 degrees outside, but there’s a lot of heat going on in the back,” Would this is safe to do on a sunny warm weather? Would body heat plus the sun ruin the cream?
- helph67 8mo agoOn warmer days you could swap doing the washing for food preparation!
- macintux 8mo ago> This tracks with the science; according to Scientific American, room-temperature cream turns to butter much faster than cold cream because the molecules move more quickly at higher temperatures. Of course, if the temperature gets too high, everything will just melt, so their experiment probably wouldn’t have worked on a summer run.
- bluGill 8mo agoCold cream becomes whipped cream. colder yet icecream.
- KolmogorovComp 8mo agoI assume they shamelessly were talking in Fahrenheit degrees.
- cogman10 8mo ago> Would this is safe to do on a sunny warm weather? Would body heat plus the sun ruin the cream? It's fairly safe. You can leave dairy products unrefrigerated for an uncomfortable amount of time :) Butter, in particular, can last for days outside a fridge. The bacteria that tends to infest dairy products will usually (but not always) turn it into something tasty like yogurt. Don't get me wrong, you can definitely get sick from spoiled dairy products, but it's not a 100% thing.
- shanehoban 8mo ago> Butter, in particular, can last for days outside a fridge. I live in Ireland, and once we take butter out of the fridge (to replace the one that's now gone), it doesn't go back in, whatever the weather. All butter here is basically of Kerrygold quality (I'm talking real butter of course).
- cogman10 8mo agoThat's basically how we treated butter while I grew up. So long as it's salted, it rarely goes bad outside the fridge. We had a butter dish and that was about it. The cover keeps the butter from turning a darker yellow and drying out. But we'd still eat it even when that happened. Gotta be honest, though, I'm not a fan of grassy dairy products :). I had dairy cows growing up and in the spring their milk definitely took on a distinct grassy flavor. I personally preferred it more when it was primarily hay flavored. Store milk tastes like basically nothing in particular.
- closewith 8mo agoYes, also in Ireland and while I wouldn't leave homemade butter out for more than a day or two, Kerrygold salted will last two weeks at 19C without issue.
- luxuryballs 8mo agoYeah we keep butter in a butter dish in the cupboard, refill from the fridge as it is used up. I never knew this wasn’t what everyone did until my roommate in college was blown away about how good the butter was this way.
- iamacyborg 8mo ago> Would this is safe to do on a sunny warm weather? I’d be more concerned about having plastic bags against my skin when I’m sweating heavily than the effect the heat would have on the butter tbh. Hot weather is an excuse to wear less clothing, not wrap yourself in ziploc bags
- teach 8mo agoThis is amazing but even as a runner who loves to make my own "processed" food this really reads like a submarine article for the dairy industry. "I used to be vegan, but you know I just can't liveeeeeeee without that real butter!!!!!!!"
- wilg 8mo agoThe idea of butter being good doesn't strictly seem like it demands a conspiracy theory.
- ssgodderidge 8mo agoThe implication is that the lack of good butter made someone abandon veganism … while possible, it seems unlikely?
- DetroitThrow 8mo agoI've known people abandon veganism (for vegetarianism) over cheese, since it's such a common ingredient in restaurant food. Butter feels a little less likely.
- wilg 8mo agoUnless they were just using it as an example because they were asked about butter!
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- rolph 8mo agothe next fad fringe sport. seriously, if you can do butter, you should also be able to do ice cream, with some ingenuity.
- cicdw 8mo agoThere's a guy (insta: trailswithzach) that did successfully make ice cream like this
- tekla 8mo agoNaw, you make Ice Cream on car wheels. Everyone knows that
- vintagedave 8mo agoHere you go, my friend - ice cream running. https://www.instagram.com/reel/DO68DWmDcON/ https://www.instagram.com/reel/DO68DWmDcON/?
- xarope 8mo agoTIL - next time I go to the dolomites, I might seriously try this; ice cream after 6-8 hours of hiking and via ferrata sounds wonderful.
- zby 8mo agoI laughed - but I don't want more of this
- burner420042 8mo agoYou don't want more of this on Hacker News?
- zby 8mo agoI don't want more of this on Hacker News. I laughed because it was like ricklolling - but I am kind of curious what was the value so many people found in this article.
- comrade1234 8mo agoThis is really funny. My wife and I watched all of New Scandinavian Cooking over a few months and there was an episode where he made butter. It blew our minds at how simple it was. We had no idea! So we bought a couple of liters of cream (35% fat), put it in the stand mixer and made butter. There's a Serious Eats page about it. The butter we made was better than what we normally buy. We live in Switzerland so the normal grocery store butter is very good. Our butter had less water in it (you can tell in a frying pan) and more flavor. Plus we take the resulting buttermilk and make ricotta cheese and then we take the leftover whey and make Norwegian cheese (more like fudge). So we get three products from one batch of cream. The butter comes out to be about 20 cents cheaper per 250g than store bought and then the ricotta and "fudge" are free, so financially you come out ahead. The cleanup is a bit of a pain though. We've also made cultured butter from crème fraiche. It's tasty but even when the crème fraiche is on sale it's still like 2x the cost of using cream so probably not worth it other than gifts and special occasions. We made mandarin sorbet with the sour buttermilk after the crème fraiche butter and that was excellent. When I tell old Swiss people (people in their 70s/80s) that we make butter they think it's hilarious. They tell me about how when they were kids their parents made their own butter and also at parties/gatherings the parents would give the kids a jar of cream and it was their job to shake it and pass it around until it was butter. If you have an hour on the weekend and if you have a stand mixer I suggest just trying it. Start with the balloon whisk and when the peaks start forming switch to the paddle watch it because when the butter forms it happens quick and you get a big clump of butter rattling around in the mixer knocking it off balance. It takes maybe 25 minutes and then you have to wash it in ice water, mold it, then clean up. About an hour.
- MisterTea 8mo agoIn preschool our teacher brought in a jar of cream that was passed around and everyone took turns shaking it. Then we had buttered bread. I believe this was done for thanksgiving.
- carabiner 8mo agoOk we did this in elementary school. They gave us crackers and let us spread the butter we made on it and we ate them. I still have no idea as to the purpose of this exercise.
- lbeckman314 8mo agoGood competition for Fatih Karakaya (@runners_pie)! https://www.instagram.com/p/DCuSImnocL7 https://www.instagram.com/p/DCuSImnocL7 (November 23, 2024) > Fatih is a master pastry chef and marathon runner, and he baked a Sachertorte during his marathon at the Ring Running Series at the Hockenheimring. > Fatih ist Konditormeister und Marathonläufer und hat während seines Marathons bei den Ring Running Series am Hockenheimring eine Sachertorte gebacken.
- KempyKolibri 8mo ago“So, are you exercising much?” “Oh yes doc, I get out for a run most days of the week.” “Wonderful news, got to look after your heart.” “Yeah, and with my new butter churning bags, not only do I get to stay fit, but I also consume ungodly amounts of butter!” “Sorry what”
- taejavu 8mo agoEating butter is good for your heart. As long as your triglycerides and HDL (AKA "good cholesterol") are low, elevated LDL (AKA "bad cholesterol") is associated with lower all-cause mortality.
- fwipsy 8mo agoI think you got that mixed up.
- catlikesshrimp 8mo agoI think he is being facetious
- KempyKolibri 8mo agoI've spent enough time around keto people to invoke Poe's law on that one.
- taejavu 8mo agoAnd you’d be right. I have linked a study supporting my claim above, you’re welcome to tell me why it’s invalid.
- KempyKolibri 8mo agoHave done so! It’s basically just what I said - signs point to reverse causation.
- madaxe_again 8mo agoThis is probably how butter was invented in the first place - some herdsman in the Neolithic who ran somewhere with a skin full of milk, and went “hey this ain’t bad” at the resulting product.
- whycome 8mo agoAlso yogourt. And cheese. And alcohol. Are there other cool things to discover?
- AlexErrant 8mo agoHeh, I roll my natural peanut butter jar on my treadmill to mix it (when the pace is slow.)
- alistairSH 8mo agoDid I miss it… the baggies contents would separate into butter and buttermilk, right? Not really ideal for trailside consumption.
- impish9208 8mo agoFrom the headline, I thought this was going to be about new mothers who’re breastfeeding/lactating accidentally churning butter during their runs. Glad that’s not the case.
- vivzkestrel 8mo ago- brings a big question - what are the other things that we dont know of that can be done while running?
- rendaw 8mo agoWhat the heck is corn juice honey butter?
- Anthony-G 8mo agoI make my own butter every now and again. The churning part is easy. The time-consuming part is squeezing out all the buttermilk from the butter. This isn’t mentioned at all in the article.
- benj111 8mo ago"Jacob Arnold, 30, a sterile processing tech" Is his ability to bear children important to the story?