2 ms·
You are very forward thinking. Soylent is in the aisle one. Comfort and pleasure are subjective irrational metrics that have a lot of inertia, but that change
by huhtenberg 14y ago
You are very forward thinking. Soylent is in the aisle one.
Comfort and pleasure are subjective irrational metrics that have a lot of inertia, but that change with time. I'm sure it's plausible that people would love soylent just as much as a freshly baked croissant, but it takes time. The way things stand right now, soylent solves a problem that few people have and it comes at a price that is awful. So, yeah, it's unorthodox.
- zeteo 14y agoEven freshly baked croissants were once an odd novelty.
- adambard 14y agoI encourage you to research what a croissant is and then find and devour one. This comment makes me feel like you're missing out on that.
- deleted 14y ago[deleted]
- XorNot 14y agoA croissant is also about the most amount of butter you can possibly fit into a pastry.
- kerno 14y agoThis should be the OED definition.
- arethuza 14y agoI think that dubious honour probably belongs to the "buttery" from North East Scotland: http://en.wikipedia.org/wiki/Buttery_%28bread%29 http://en.wikipedia.org/wiki/Buttery_%28bread%29 They are basically lumps of butter and salt held together with a trace amount of flour. The versions available from mainstream stores (e.g. M&S) or from recipes online are fairly tame - for the real effect they need to be purchased from a small local baker in some remote fishing village. Best butteries I've ever had were actually on a trawler in the North Sea - where they were served hot awash in molten salted butter.
- treerock 14y agoYou'd be hard pushed to find a buttery actually made of butter these days. Even the local bakers are using vegetable oil and fat. Still, they are beautiful, flaky rolls of salty tastiness.
- frankacter 14y agoDon't forget about the Iowian "Deep Fried Butter on a stick"