>>22003001
uh... 150g?

>>22003001
About a brick?

>>22003001
3 lbs of french mashed potatoes?...
1/4 cup butter, assuming the use of other dairy.

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>>22003001
>Clarification is within the game rules.
What did OP mean by this?

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>>22003011
WHOOO HO HO CHAMP! That's enough butter to make your mother into a smooth lover!
No, that's a few TIMES as much for the
TRADITIONAL
Pommes Pure, 3lbs.
Let's take another guess!

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>>22003017
You can ask stuff but not really clues... just better details.

>>22003015
Hey kid, there a war on? They rationing this stuff? NOT ENOUGH BUTTER!

>>22003033
150g is several times the amount in the original, but 50g isn't enough?

75g / 3/8 cup if your math's on. 100g / 1/2 cup if it's not?

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>>22003033
>You can ask stuff but not really clues... just better details.
Can you clarify the butter, please?

>>22003001
>HOW MUCH BUTTER!?!
yes

>>22003039
ghee't outta here

>>22003024
1 lbs

>>22003036
1 stick = 1/2 cup = 4 oz

>>22003001
gordon ramsey's recipe calls for 1 pound of butter.

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WE GOT 1/4 CUP, OH NO! TOO LOW!
WE GOT ONE FIDDY GRAMS, MAKING THAT 5.29 AMERIK OUNCES...
And your host, I gotta tell you, has been hitting the bong, that 150 is not way too much.
This is why my wife pees on me.
That 150 grams is just barely too little...

But your host made a mistake.

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>>22003051

>>22003001
>how much butter in 3lbs of pureed apples
0.

>>22003058
https://cheframsayrecipes.com/gordon-ramsay-pomme-puree-recipe/

>>22003054
look dude your game is stupid. there are dozens of recipes for this and they all call for vastly different amounts of butter.

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>>22003059
C'est non "Pommes de Terre", mais On ne s'attend pas à des putains de pommes.

>>22003060
>>22003062
If this was 24 Hours to Hell and Back... or you donuts had a scale among you...

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>>22003067
ARE YOU SAYING I SHOULD END IT ALL RIGHT NOW LIKE MY FATHER!?!

>>22003001
Ok you all make fun, but have you TRIED a butter basted steaky wakey?!

>>22003047
Neato.
a quarter cup of butter is between 55 and 58g.

>>22003081
standard 113g stick of butter

I'm going to guess 12 tablespoons, or 6oz, or 170g butter.

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>>22003085
PRAISE JESUS THIS MAN DOES NOT SPEAK WITH THE TONGUE OF THE DEVIL!
WINNAR!
(god this gets me hard)
MIRROR MIRROR I STOLE FROM AN OLD LADY, WHO'S GOT THE MOST KETAMINE OF THEM ALL?

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OH IT'S A MYSTERY!
A hum-dinger, if you will.
ANONS: How much butter is in "Hot Buttered Rum" (8 servings)

is that a disguised Jack Burton played by Kurt Russel from the 1986 cult classic film Big Trouble in Little China?

>>22003094
I'm going to guess 1 teaspoon per serving. thus, 8 teaspoons.

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>>22003099
It's been so long since they took my identity away from me... if I say my name he fucking won't stop hitting me!

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>>22003102
Hey not quite, but you know, I heard about a guy who can set you up with...
A LITTLE. MORE. BUTTER!

>>22003094
>>22003103
God you're so fucking gay and lonely

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>>22003109
mad

>>22003083
I wish I could live my live a stick of butter at a time. I'm just not all about that family lifestyle.

>>22003099
Chinese girls do not come with green eyes.

>>22003108
Any recipe I've seen didn't bother with weights or even volumes on the butter - just a "thick slice" or a "knob" (Difford's specifically calls for a knob of butter). Anything more than a tablespoon per is a little too rich for me and I have to start adding citrus.

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>>22003123
A man of taste and style and... it'd be a very short lived game if I didn't have a number.
Hate to be droll but one must pick something, musn't one?
There is an answer, it's just so arbitrary.

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T-the question stands till 6am EST where our game will resume.
I h-hope.
The bugs are coming through the walls again and if I don't let them eat my dead skin cells at night I don't know what will happen.
I think I eat enough finger and toe nail clippings that I'm still on par with most people, as far as how much mass I can keep the bugs from taking.

>>22003099
Henry Swanson.

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Op here, host with about... 31% of the most!
How Much Butter! is still very much the question; Anons the dish is some popular recipe site's version of: HOT BUTTERED RUM!

Mid-1600s: Rum production explodes in the Caribbean as a byproduct of sugar (molasses). Colonists in North America, especially New England, get access to cheap rum through the triangular trade.
Late 1600s: Colonists begin mixing rum with hot water, spices, and sweeteners to make it more palatable and warming in brutal winters.
Early 1700s: Butter gets added. Why? Calories, flavor, and practicality. Colonial diets leaned heavily on dairy fats, and butter helped turn a rough drink into something almost like a dessert.

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As a reminder for our veiwing Anon-ience (that's a word I made up and if you steal it I'll fuck your pet fish to death):
This is from a random but reputable recipe site.
Yes it's fucking arbitrary, isn't it maddening?
Besides guesses, speculation, and rage baiting racism... it's also an opportunity to talk about the food item/drink/jello delight.

Mention butter substitutes and it's Auschwitz for you.

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>>22003080
https://www.seriouseats.com/butter-basted-pan-seared-steaks-recipe

THE HOST WITH THE MOST AIN'T MUCH WITHOUT AN AUDIENCE WOOOOO! AND BROTHER I GOT YOU ON THAT MEAT!

>>22003001
Butter is like garlic, there's no such thing as using too much.

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>>22003603
I irrigate my motherfucking urethra with garlic butter.

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3 butters! Final answer! Hi mom!

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>>22003607
I spent 3 years in a bunker in the former Rhodesia smokin that yeehaw mountain jungle Z-Za kush straight from the original genetics, with bottles of evoo and sitcks of butter, trying to get hard for this thing by jackin it to National Geographic...
and I still won't take 3 butters from you, madame.

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LET'S HEAR IT FOR OUR AUDIENCE!
IF you look under you seat, you'll find your prize pack; my nudes, half a pound of Kerrygold Irish Roll Butter, a little MDMA, and this fascinating factoid:
Butter is mostly fat, and fat and water don’t mix. But when you add hot liquid (water/rum) and stir, you create a temporary emulsion - tiny droplets of butterfat suspended throughout the drink. It’s not stable like mayonnaise, so if you let it sit, it’ll separate. Keep it hot and give it a stir.

Ethanol as middleman:

Ethanol (the alcohol in rum) has a polar end (likes water) and a nonpolar tail (likes fat). That means it can partially bridge between butterfat and water, helping the emulsion form more easily than, say, butter in plain hot water. It smells and tastes more intense because of it's added ability to carry flavor compounds in the fat-water solution.

>>22003624
There's also usually some sugar or honey involved, which does help the emulsion.

I'm going to guess your recipe goes a tablespoon per. If it's 1.5, may god have mercy on someone's soul - not ours, but somebody's.

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>>22003685
GENTLEMEN STRIKE UP THE BAND THIS MAN HAS THE PLAN!
1 tbsp per serving, 8 to the "dish" (punch technically).
LET'S GIVE THIS MAN A NICE VOSTOK AMPHIBIA WATCH!

>>22003067
> Recipes use different amounts of butter
That's what makes it fun, if it was easy it would be over

>>22003695
I want my chance at How Much Butter

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>>22003698
Oh this one is tee'ed up for you like the BASEBALLS I COULD NEVER HIT WELL ENOUGH FATHER.

Steak à la Bordelaise!
Anon, Anonnette, AnonX...
HOW MUCH BUTTER!?!

>>22003708
Let's specify one serving with a 1.25 NY Strip.

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if this host fucks up one more time...

1.25 americunt poundings of steak, NY strip.
Remember, our aim is the most average classic "standard" so the dish as a whole may be deceptive in some way but the questions are not.

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Let's take some time to learn about butter. Love butter. Rub it on you. Sleep in butter.
The studio wanks tell me ratings will improve or the cop becomes the star!


https://arxiv.org/abs/2603.09494

>>22003708
After extensive research I’m going to say 75 grams

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>>22003814
You tryin to hold some back?
Short change me like a motherfucker won't see?
I know there is more butter than that and I'ma search that ass.

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WE ALL BUTTER-BASTE DOWN HERE, AND WHEN YOU'RE WITH US, YOU'LL BUTTER-BASTE TOO!

>>22003001
Your use of Henry Swanson AI disturbs me for some reason.

>>22004206
It's arbitrary, I just wanted something 70s looking.
It's got a vibe, someone with more energy should meme him.

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For the glory of god.
And sanity.

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LET'S GET INTO A LITTLE MORE DETAIL...
Because haha, that 75 was close man.
Closer than I was with my cousin at the lakehouse... he ran crying.

>>22003846
How many guesses do we get?

>>22004275
As many wrinkles on Chef Ramsay's balls.
I suppose infinite but it's not a huge logical range either.

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Folks, further clarification...
This one is ALMOST done two ways.
1- Steak a la Bordelaise: way more butter
2- Steak Bordelaise: 14 ish grams, not much

If you're looking at pictures, this one is London Broil cut, swimming in sauce.

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>>22003103

>>22004403
I'm into car/truck hybrids, mid level 80s chevy trucks and cafe racers.
BMWs are pretty much for the "just trans already, turbo-metro" crowd.

>>22004372
100 grams
>:0

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>>22004602
SEVEN tablespoons
NINETY EIGHT grams
3.5 ounces

FOR THE WINRAR OF THE UNINTENTIONAL TRICK QUESTION!
98 grams is effectively 100 fucking grams and there is sch a thing as hitting the 9-ring.
Oh man... give this kid a lolli
pop.
FAZOO!
Butter Chicken Sâuçá... that's our next one up, it's got it right in the name!
Anon, how much butter is in THIS dish!?!

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>>22005008
errrr due to a homosexual website the picture I was given was in fact a pork and snap pea stir fry.
Obviously all Asians need to pay for this.

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