I mean this as a compliment, I use your long-flight videos to get to sleep. When my mind can't shut up about stressful things there is something about your calm, professional voice, the chatter of the ATC, the white noise of the plane in flight that can finally make it ok to sleep. Don't get me wrong, your funny stuff is why I started watching you, but discovering that these more straight forward videos can let me finally rest after fighting to sleep for hours and hours has been very nice. Thank you.
How the flying heck did hot air balloons even manage to go 400 Knots? Or even keep up with an F/A-18C/E going over Mach 1.3 in FSX? I know the game was still old but you'd figure even then they would want to prioritize realism
@@ha22_18 Assuming you are talking about flight sim, you'll get there eventually. I struggled with the pmdg 737 but after a few videos and lots of experience, I can operate it with SWA procedures by memory.
Love the London controllers. They always do a fantastic job even with all the traffic they get. Never had a bad time flying in or out of there. Also love seeing some more subtitles again and with the nice motion tracking.
The sheer confident, casual and convincing nature of that British accent makes me think Mr Proud is a spy in his spare time. Great video as always - beautiful visuals especially! MSFS still blows my mind how good it looks.
@@colonthree88 Ya I saw that, I am tempted but... Microsoft malware 10 is bad enough I really don't want to welcome there DRM in my system too lol. I've heard the physical copy well run on 10 too
@@Airforceproud95 omg I can’t believe you replied to me I’m your biggest fan I’ve been watching your videos for years the fsx ones were funny and the msfs ones are enjoyable!
I lost it at the Spirit fire alarm. He's on a nice smooth straight and level flight, and here I am taking my 747 out on walkies banking through the clouds like I'm avoiding asteroids and loving it. How is it easier to control the free 747 on msfs than the little VR-14 I paid for?
If you love windfarms, make a flight to EHAM (Amsterdam Schiphol). Just off the west coast of The Netherlands there are multiple. Make an evening flight and see all the red strobes on top.
Much prefer this style of video, still funny, still entertaining but I do prefer and appreciate the effort towards realism. The hot air balloon stuff was alright but personally my taste is for more of this.
“Are you making your voice deeper?” Rocket wheedles. “No,” says the still husky-voiced and apparently wildly insecure Peter. Later on, we see Thor stepped close and threatening, saying, “Are you mocking me?” but Peter doubles down, telling the Guardians, “He’s trying to copy me.” 😮
i honestly love these VATSIM videos ❤ awesome as always! Happy to hear those Pandas had the opportunity to walk around mid flight, that’s very important to their wellbeing.
as a brit, your accent is close but it’s far from perfect. the way you said ‘start’ was scarily accurate though. i wonder if this is how americans feel when we do their accent.
I bought a radio just so I can join Vatsim, I have yet to join, and watching this makes me wanna learn soon. Flying by yourself is starting to get old and this looks so fun.
Glad to see I'm not the only one who wobbles a bit on the glide slope. I was actually getting better at landing, but have regressed. I think it was the fact that I put a Spirit livery on my A320 one day. It's gone to sh*t ever since then. Great video! Thanks for the content!
You do what you got to do and what you like to do but I'm going to be completely honest I totally miss the tomfoolery including high speed passes of hot air balloons...
I remember this day, if I departed just a couple of minutes earlier our flight paths would of crossed I was flying CTP Melbourne to Amsterdam, I thought the day was finally arrived I was in a airforceproud video guess I need to wait longer 🤣
great video as always! on point though: KLM's will often do routes throughout Europe, leaning heavily towards Norway, Sweden, and Denmark... They don't just serve Amsterdam/Netherlands. :D Keep up the great content!
Flew FS years ago and thinking about getting back into it. How are you getting ATC and having live discussions with them. Is that an add on? Thanks for the awesome vids.
God, my ADD I would not be able to be a pilot. Always having to relay back the info the ATC said.. i would be like, ugh something, something hold short right, and what was that other part again? lmao 🤣 my mind be going places
Not gonna lie, the English accent at the start is better than I expected from an American. It's not good, but it's above minimum effort lol, I think it's hilarious (I am Welsh/Kiwi)
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste.[1] Food coloring is sometimes added to butter.[2] Rendering butter, removing the water and milk solids, produces clarified butter, or ghee, which is almost entirely butterfat. Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15+1⁄4 oz/US pt).[3] It generally has a pale yellow color but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes alters this with food colorings like annatto[4] or carotene. Etymology Butter spread on a crumpet The word butter derives (via Germanic languages) from the Latin butyrum,[5] which is the latinisation of the Greek βούτυρον (bouturon).[6][7] This may be a compound of βοῦς (bous), "ox, cow"[8] + τυρός (turos), "cheese", that is "cow-cheese".[9][10] The word turos ("cheese") is attested in Mycenaean Greek.[11] The latinized form is found in the name butyric acid, a compound found in rancid butter[12] and other dairy products.[13] Production Main article: Churning (butter) Churning cream into butter using a hand-held mixer. Unhomogenized milk and cream contain butterfat in microscopic globules. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules. In the finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats.[citation needed] Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called buttermilk, although the buttermilk most commonly sold today is instead directly fermented skimmed milk.[14] The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called scotch hands. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets.[citation needed] Commercial butter is about 80% butterfat and 15% water; traditionally-made butter may have as little as 65% fat and 30% water. Butterfat is a mixture of triglyceride, a triester derived from glycerol, and three of any of several fatty acid groups.[15] Annatto is sometimes added by U.S. butter manufacturers without declaring it on the label because the U.S. allows butter to have an undisclosed flavorless and natural coloring agent (whereas all other foods in the U.S. must label coloring agents).[16] The preservative lactic acid is sometimes added instead of salt (and as a flavor enhancer), and sometimes additional diacetyl is added to boost the buttery flavor (in the U.S., both ingredients can be listed simply as "natural flavors").[17] When used together in the NIZO method, these two flavorings produce the flavor of cultured butter without actually fully fermenting.[18] Types Chart of milk products and production relationships, including butter. Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made in this traditional way (from a fermented cream) is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[19]: 35 Butter made from fresh cream is called sweet cream butter. Production of sweet cream butter first became common in the 19th century, when the development of refrigeration and the mechanical cream separator[19]: 33 made sweet cream butter faster and cheaper to produce at scale[20] (sweet cream butter can be made in 6 hours, whereas cultured butter can take up to 72 hours to make). Cultured butter is preferred throughout continental Europe, while sweet cream butter dominates in the United States and the United Kingdom. Chef Jansen Chan, the director of pastry operations at the International Culinary Center in Manhattan, says, "It's no secret that dairy in France and most of Europe is higher quality than most of the U.S."[21] The combination of butter culturing, the 82% butterfat minimum (as opposed to the 80% minimum in the U.S.[22]), and the fact that French butter is grass-fed,[23] accounts for why French pastry (and French food in general) has a reputation for being richer-tasting and flakier.[24] Cultured butter is sometimes labeled "European-style" butter in the United States, although cultured butter is made and sold by some, especially Amish, dairies. Milk that is to be made into butter is usually pasteurized during production to kill pathogenic bacteria and other microbes. Butter made from raw milk is very rare and can be dangerous because it is made from unpasteurized milk. Commercial raw milk products are not legal to sell through interstate commerce in the United States[25] and very rare in Europe.[19]: 34 Raw cream butter is generally only found made at home by consumers who have purchased raw whole milk directly from dairy farmers, skimmed the cream themselves, and made butter with it. Clarified butter Liquid clarified butter Clarified butter has almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom.[19]: 37 Ghee is clarified butter that has been heated to around 120 °C (250 °F) after the water evaporated, turning the milk solids brown. This process flavors the ghee, and also produces antioxidants that help protect it from rancidity. Because of this, ghee can be kept for six to eight months under normal conditions.[19]: 37 Whey butter Cream may be separated (usually by a centrifuge or a sedimentation) from whey instead of milk, as a byproduct of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy".[26] They are also cheaper to make than "sweet" cream and butter. The fat content of whey is low, so 1000 pounds of whey will typically give only three pounds of butter.[27][28]
"And a brief moment to talk about Jesus Chr...or uhhh...War Thunder!" OMG, that tickles me. I love this channel. Every video is just a rip roarin' good time.
Play War Thunder and get shot down for free plus a bonus pack with vehicles, boosters and more! bit.ly/afp95_warthunder
tfw i just got blown up in low tier tanks before reading this
hey, where can I see you live?
Hey there can you tell me about the sex you had with airplane?
Can airplanes have sex?
Care to hear about our lord and savior?
I like how your British accent progressively evolved into an Australian one through your departure from London.
He went from Harry Potter to Aussie convict in less than 5 minutes!
All true. I'm just wondering if HE noticed 🤣😂
NOT calling anyone out. I do the same thing in the US South after living there for 10+ years
It sounded South African to me.
Yeah I concur with the South African assessment
as an aussie, i agree with the south african assessment
I mean this as a compliment, I use your long-flight videos to get to sleep. When my mind can't shut up about stressful things there is something about your calm, professional voice, the chatter of the ATC, the white noise of the plane in flight that can finally make it ok to sleep. Don't get me wrong, your funny stuff is why I started watching you, but discovering that these more straight forward videos can let me finally rest after fighting to sleep for hours and hours has been very nice. Thank you.
Dude, I do this with every FS UA-camr. Plane noise and radio chatter put me right to sleep.
I also recommend Vitamin D, good diet, reduce blue light at night, and go to bed before you actually intend to go to sleep ;) gotchoo buddy!
Google "listen to the clouds". Great service where you can stream real ATC combined with calm music or white noise (Or just the ATC).
I might make a like 8 hour compilation audio clip just for this reason, assuming no one beats me to it
Same. It complicates things when I get behind the actual stick of a real plane tho...whoops
'follow the traffic, go through the wind, it's virtual, its not gonna kill your plane' 7:18...I want that on a t-shirt...
lol, i mean the pilots do want ultra realism
That poor crashed plane in 4:45 got ignored really fast, no emergency vehicles, help or a priest 😂
"@AntaresM1911, they bought their tickets, they knew what they were getting into. I say, let 'em crash.
"Sounds like a personal problem..."
@@paladin677 I just want to tell both good luck, we're all counting on you
It was a skill issue 😂
Apparently it was only a virtual crash. didn’t harm their plane.
So much memories of Vatsim vids, first the virtual storm, next the pandas, then the LNAV trying to take Airpotato95 out of the sky
I love how he adopts a slight British accent while talking to the London ATC... LOL
The weather in London is as realistic as it gets 😀
I miss the hot air balloons doing 400KTS
Coming soon to MSFS2024! 😬
Me too!
How the flying heck did hot air balloons even manage to go 400 Knots? Or even keep up with an F/A-18C/E going over Mach 1.3 in FSX? I know the game was still old but you'd figure even then they would want to prioritize realism
@@UA-camIsSeriouslyMessedUpjust slew mode lah
Remember kids, no matter how hard life gets, flight sim is always the answer
Also remember, when the going gets tough…give up.
man i be trying but i’m still learning it’s hard 😭
@@ha22_18 Assuming you are talking about flight sim, you'll get there eventually. I struggled with the pmdg 737 but after a few videos and lots of experience, I can operate it with SWA procedures by memory.
"The humble beet is the answer to all riddles."
-Rolf
U know things will get fun and chaotic when Austin is in the video
I miss groundpound69. He was a weird Florida man but, we didn't know how much we needed him until he was gone. Elephant.
Happy Cross the Pond week!
Was not prepared for RoyalAirForceProud95
You're a skilled creator, a really good mix of piloting, instruments, communications and fun/humour in a quick vid.
I was controlling CTP Eastbound on Bradley Ground and it was honestly really fun
Love the London controllers. They always do a fantastic job even with all the traffic they get. Never had a bad time flying in or out of there.
Also love seeing some more subtitles again and with the nice motion tracking.
The sheer confident, casual and convincing nature of that British accent makes me think Mr Proud is a spy in his spare time.
Great video as always - beautiful visuals especially! MSFS still blows my mind how good it looks.
LOL Austins "yup" after AFP noticed how insane the traffic is had such a sad tone to it.
😂😂 "We crashed"
Recently while thrifting found a copy of Microsoft Flight Simulator X, I've been enjoying flying the training missions
it's 4 quid on steam rn and it works on windows 10, if you're poor like me, i highly recommend it
@@colonthree88 Ya I saw that, I am tempted but... Microsoft malware 10 is bad enough I really don't want to welcome there DRM in my system too lol. I've heard the physical copy well run on 10 too
I’m playing MS FS 40th Anniversary Edition, hopefully won’t need to spend a fortune on a new system when the new MSFS 2024 comes out
I want more conversations between Austin and AFP in cruise! 👌
Great flight as always, 'twas a great day for flying. I did CTP this day, what a grueling 9 hour flight.. and what a lovely moonshot @ 14:51
your British accent is so funny you're the best person in the world
thanks how much do I owe you
@@Airforceproud95 omg I can’t believe you replied to me I’m your biggest fan I’ve been watching your videos for years the fsx ones were funny and the msfs ones are enjoyable!
@@Airforceproud95Big fan. Keep doing what you're doing man ❤
@@Airforceproud95 are you taking the piss or is this empathetic accent or "Unconscious Accent Mimicry"??? Everyone does it.
@@jamesjross pretty sure he just does it for fun, this isn't the first time he's done an accent
Been watching this dude for like 7years now, absolutely insane.
Very impressed by your British accent, a solid 8/10 - miles better than most Americans' attempts that I've heard. Nice video too :)
Unlicenced Tug operator?. 1:52 I think just a pilot using the 1980s pushback technique
I lost it at the Spirit fire alarm.
He's on a nice smooth straight and level flight, and here I am taking my 747 out on walkies banking through the clouds like I'm avoiding asteroids and loving it.
How is it easier to control the free 747 on msfs than the little VR-14 I paid for?
i wish you where back flying with the community used to be fun but good job on vatsim. have a nice day
If you love windfarms, make a flight to EHAM (Amsterdam Schiphol). Just off the west coast of The Netherlands there are multiple. Make an evening flight and see all the red strobes on top.
Much prefer this style of video, still funny, still entertaining but I do prefer and appreciate the effort towards realism. The hot air balloon stuff was alright but personally my taste is for more of this.
“Are you making your voice deeper?” Rocket wheedles.
“No,” says the still husky-voiced and apparently wildly insecure Peter.
Later on, we see Thor stepped close and threatening, saying, “Are you mocking me?” but Peter doubles down, telling the Guardians, “He’s trying to copy me.” 😮
i honestly love these VATSIM videos ❤ awesome as always! Happy to hear those Pandas had the opportunity to walk around mid flight, that’s very important to their wellbeing.
as a brit, your accent is close but it’s far from perfect. the way you said ‘start’ was scarily accurate though. i wonder if this is how americans feel when we do their accent.
I bought a radio just so I can join Vatsim, I have yet to join, and watching this makes me wanna learn soon. Flying by yourself is starting to get old and this looks so fun.
Welcome to Lisbon, my good sir! Next time choose Oporto as landing airport and I'll pick you up!
Isn't Oporto a fast food restaurant?
Glad to see I'm not the only one who wobbles a bit on the glide slope. I was actually getting better at landing, but have regressed. I think it was the fact that I put a Spirit livery on my A320 one day. It's gone to sh*t ever since then.
Great video! Thanks for the content!
Nice just flew across the pond today with BA in an a350 to Vancouver. Plenty fog aswell and traffic with hefty delays
That British accent is so perfect i thought you hadn't said a word for the first couple mins
Glad to come to Portugal!! Im from Lisbon !! Cherrs
I like when he does the random voices inside the cabin and somebody’s complaining
You do what you got to do and what you like to do but I'm going to be completely honest I totally miss the tomfoolery including high speed passes of hot air balloons...
I do, too. I love these, but I wish he did both. The super quick wit he'd fire off was my favourite.
Same.. gotta love the Steam edition ;)
1:55 Jokes on you, I AM a licensed Tug operator! Idk how many A/C pushes I've done over the last 10 years! Everything from A319 to 777s.
I remember this day, if I departed just a couple of minutes earlier our flight paths would of crossed I was flying CTP Melbourne to Amsterdam, I thought the day was finally arrived I was in a airforceproud video guess I need to wait longer 🤣
That was great, I'm glad you've managed to get to Portugal with essential supplies of our HP Sauce, it was getting dicey.
Nothing like sitting down and watching some MSFS content from the goat GP69 🔥🔥
great video as always! on point though: KLM's will often do routes throughout Europe, leaning heavily towards Norway, Sweden, and Denmark... They don't just serve Amsterdam/Netherlands. :D Keep up the great content!
2:43 so... we're not going to talk about the yoke jitter there... okay... ;)
Flew FS years ago and thinking about getting back into it. How are you getting ATC and having live discussions with them. Is that an add on? Thanks for the awesome vids.
I love these videos but i hate to say it, you should bring back ATC videos. Those were a hoot to watch
groundpound69 never disappoints
That landing had more butter than a Paula Dean recipe.
you crossed the pond in 18mins ? well done
God, my ADD I would not be able to be a pilot. Always having to relay back the info the ATC said.. i would be like, ugh something, something hold short right, and what was that other part again? lmao 🤣 my mind be going places
Another fine video sir. If you and the guys got a chance, another video of a lunch flight would be appreciated too. Keep up the good work!
In passing, your British accent is spot on. Good job!
I know nothing of airplanes not modern nor old but airforceproud95 makes it interesting 5/5 as always
Not gonna lie, the English accent at the start is better than I expected from an American. It's not good, but it's above minimum effort lol, I think it's hilarious (I am Welsh/Kiwi)
Such a pity that you approached from east, west side approach in Lisbon is one of the most beautiful in Europe, you should try it and let me know :D
Happy holiday, but yeah, we have to de-ice the entire plane for safety reason
Video #3 of asking GroundPound69 to fly some vintage planes i.e. Concorde, 707, Bae-146, DC-3, DC-10, etc.
Yay! Bit butter innit? Great flight! 🎉🎉
Corny
Anyone else notice he turned on the seatbelt sign after turbulence even though he’s in a cargo plane.
got to love the british accent talking to atc 😂
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste.[1] Food coloring is sometimes added to butter.[2] Rendering butter, removing the water and milk solids, produces clarified butter, or ghee, which is almost entirely butterfat.
Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15+1⁄4 oz/US pt).[3] It generally has a pale yellow color but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes alters this with food colorings like annatto[4] or carotene.
Etymology
Butter spread on a crumpet
The word butter derives (via Germanic languages) from the Latin butyrum,[5] which is the latinisation of the Greek βούτυρον (bouturon).[6][7] This may be a compound of βοῦς (bous), "ox, cow"[8] + τυρός (turos), "cheese", that is "cow-cheese".[9][10] The word turos ("cheese") is attested in Mycenaean Greek.[11] The latinized form is found in the name butyric acid, a compound found in rancid butter[12] and other dairy products.[13]
Production
Main article: Churning (butter)
Churning cream into butter using a hand-held mixer.
Unhomogenized milk and cream contain butterfat in microscopic globules. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules. In the finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats.[citation needed]
Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called buttermilk, although the buttermilk most commonly sold today is instead directly fermented skimmed milk.[14] The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called scotch hands. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets.[citation needed]
Commercial butter is about 80% butterfat and 15% water; traditionally-made butter may have as little as 65% fat and 30% water. Butterfat is a mixture of triglyceride, a triester derived from glycerol, and three of any of several fatty acid groups.[15] Annatto is sometimes added by U.S. butter manufacturers without declaring it on the label because the U.S. allows butter to have an undisclosed flavorless and natural coloring agent (whereas all other foods in the U.S. must label coloring agents).[16] The preservative lactic acid is sometimes added instead of salt (and as a flavor enhancer), and sometimes additional diacetyl is added to boost the buttery flavor (in the U.S., both ingredients can be listed simply as "natural flavors").[17] When used together in the NIZO method, these two flavorings produce the flavor of cultured butter without actually fully fermenting.[18]
Types
Chart of milk products and production relationships, including butter.
Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made in this traditional way (from a fermented cream) is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[19]: 35
Butter made from fresh cream is called sweet cream butter. Production of sweet cream butter first became common in the 19th century, when the development of refrigeration and the mechanical cream separator[19]: 33 made sweet cream butter faster and cheaper to produce at scale[20] (sweet cream butter can be made in 6 hours, whereas cultured butter can take up to 72 hours to make).
Cultured butter is preferred throughout continental Europe, while sweet cream butter dominates in the United States and the United Kingdom. Chef Jansen Chan, the director of pastry operations at the International Culinary Center in Manhattan, says, "It's no secret that dairy in France and most of Europe is higher quality than most of the U.S."[21] The combination of butter culturing, the 82% butterfat minimum (as opposed to the 80% minimum in the U.S.[22]), and the fact that French butter is grass-fed,[23] accounts for why French pastry (and French food in general) has a reputation for being richer-tasting and flakier.[24] Cultured butter is sometimes labeled "European-style" butter in the United States, although cultured butter is made and sold by some, especially Amish, dairies.
Milk that is to be made into butter is usually pasteurized during production to kill pathogenic bacteria and other microbes. Butter made from raw milk is very rare and can be dangerous because it is made from unpasteurized milk. Commercial raw milk products are not legal to sell through interstate commerce in the United States[25] and very rare in Europe.[19]: 34 Raw cream butter is generally only found made at home by consumers who have purchased raw whole milk directly from dairy farmers, skimmed the cream themselves, and made butter with it.
Clarified butter
Liquid clarified butter
Clarified butter has almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom.[19]: 37
Ghee is clarified butter that has been heated to around 120 °C (250 °F) after the water evaporated, turning the milk solids brown. This process flavors the ghee, and also produces antioxidants that help protect it from rancidity. Because of this, ghee can be kept for six to eight months under normal conditions.[19]: 37
Whey butter
Cream may be separated (usually by a centrifuge or a sedimentation) from whey instead of milk, as a byproduct of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy".[26] They are also cheaper to make than "sweet" cream and butter. The fat content of whey is low, so 1000 pounds of whey will typically give only three pounds of butter.[27][28]
"And a brief moment to talk about Jesus Chr...or uhhh...War Thunder!" OMG, that tickles me. I love this channel. Every video is just a rip roarin' good time.
0:10
Boss man, if it's a cargo variant, it's not intercontinental. 747-8i is the passenger version.
The one you flown was a 747-8F.
As a uk resident 10/10 British geeza accent
“Getting their salad tossed”. Less than a minute later “let’s talk about Jesus Christ”
Nothing but the best transitions from AirLordAndSaladTosser69
Yes if the aircraft starts banking 70 degrees, you will be talking about Jesus Christ real fast
I hate getting shot down when requesting IFR clearance.
That is.... a surprisingly good accent, although it does wander around geographically a bit from syllable to syllable.
oops well, it starts to go a little australian once he's in the air.
Always a good day when I get that upload notification!
babe wake up
another afp video dropped
CROSSING THE POND BABEEEYYY!! i'm proudly sacrificing my last mobile data for this video
Lol I'm watching this in 144p
Just keep your eyes open for that balloon going at Mach 2.
11:45 Subtitles inaccurate - card is given as 4550, which would indicate it is a VISA, not an Amex. Amex would start with a 3.
Would love to see more routes inside europe or asia :)
every time i hear a War Thunder sponsorship start i immediately go into the Family Guy death pose
Need to get some more uploads, your videos are hilarious
I live and work in “downtown LA“ and my AR10 is my friend. Because I DO NOT have a 30 round mag that I DID NOT get in Idaho on a road trip.
Absolutely love these videos!
British controllers for me have the most clearest accent just because I can understand what they're saying.
Ahhhh Sh*t The snail got him
Requesting IFR in War Thunder was your first mistake, should have requested VFR
Great point
You know it's a great day when Airforceproud95 uploads :)
MISSED YA AIRFORCE, UA-cam’s really been hiding your content from me and I’m mad about it😂
I had JUST gotten back into WarThunder this weekend after a long time away. Dammit.
that -500 landing xD
had a stressful ass day. this is the cure. thanks BOSSMAN
Very convincing accent! Well done. Awesome video.
7:15 welcome to steam edition.
Love the videos! Keep up the great work! Want to meet you on vatsim one day.
thanks skyguy25, great video!
I think you should to flight to the Santas Town (Rovaniemi) During december
beautiful, love this! thank you ;)
Always nice to see another GroundPound69 video.
Waiting for an ocean crossing in a hot-air balloon...
Airforceproud95 accent kick'n ass 😁
Awesome seeing the Kenya Airways 777 at 1:19 🤩
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Your British accent omg you sound just like us
😂😂 “British accent” which one?
Love the accent! You going to do any more steam / tower episodes? Loved those!