“What am I, a chemist?”

I’m fine with melting butter, but show me where in the prices I’m supposed to do it.

The pancake recipe my wife likes me to make say something like:

Milk

Flour

Sugar

Egg

Melted, slightly cooled butter

add the lemon juice to the milk and let it thicken while preparing the dry ingredients.

Beat the egg into the milk then whisk in the melted butter.

If it was slightly cooled at the beginning it’s not whiskable by the time I get to the step. If it’s solid at the beginning it’s not slightly cooled when I go to whisk it in (it will be straight out of the microwave)

…

As someone else said, it’s an extremely small hill but I don’t think you’re going to push me off of it.