Discussion about butter
Posted: Sat Jan 03, 2015 2:05 pm
For the record, the new things with butter are going to be more expensive and therefor bought less often (than say bread and cooked meat instead of buttery meat pie) regardless of whether we keep old things or not (unless you can eat like 10 grams of buttery meat pie a day and cook kilos a day, and even then the cost of milk will probably make it a stretch until a huge dairy industry exists). The only question is whether people will be happy or upset over it (new things = "Yay new thigns, thank you!" ; loss of old things equals = "Boo, you're ruining everything!").
Oh, and I also assumed croissants were raw dough, but raw Cantrian dough without butter, eggs, milk, water, or oil, which means they'd be plenty dry enough already anyway and just had to be shaped in a way that makes them handle-able for eating. Baking them would cook off the natural healing properties hidden in wheat, but also give it strength for nourishment.
Oh, and I also assumed croissants were raw dough, but raw Cantrian dough without butter, eggs, milk, water, or oil, which means they'd be plenty dry enough already anyway and just had to be shaped in a way that makes them handle-able for eating. Baking them would cook off the natural healing properties hidden in wheat, but also give it strength for nourishment.