• grue@lemmy.world
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      2 months ago

      Whenever I see videos of them breaking into a fresh stream of it to collect some in a bucket, it looks less viscous than that.

      (Maybe I’m just used to the bad peanut butter with the trans fats that keep it from separating, and the natural stuff is thinner?)

    • Artyom@lemm.ee
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      2 months ago

      What a cheap answer, peanut butter can be any number of consistencies based on temperature and is the first reference point for “thick substance”. I need a scientist to experimentally compare the two and fell me if I need gif or skippy and at what temperature and humidity.