Toast buttering robot made with lasers

projectinspo

#1

Chalk this up to part project inspiration, part comedy, part how my significant other imagines my first year with the new Glowforge will be like… :laughing:


#2

The dreamers dream. The makers make.


#3

This guy is one of my favorite. He’s sharp but doesn’t take himself seriously.


#4


#5

“Silverware?! That is such a girl response.” (my paraphrased reply to the girlfriend when she suggested the same thing) :grinning:


#6

Or if you want to do 1600 slices an hour,


#7

I am a girl. :wink:

(You know, one of those sensible creatures that use the tools proven over the millennia to do the job with the least amount of fuss.)


#8

Luddite. :blush:


#9

Not totally. We actually use one of these in the hacienda. :wink:


#10

Where is the fun in proven tools? Sounds like a plot to limit the number of tools.


#11

Careful! She’s all a part of the conspiracy!!!


#12

Chuckle! Point to you! :smile:
(I guess none of us would be here if we didn’t believe in something better.)


#13

What conspiracy? :spy:


#14

#15

I myself am a fan of the French butter crock, using the Butter Bell here. It works perfectly.


#16

http://www.foodnetwork.com/recipes/food-network-kitchen/make-your-own-butter-recipe#!

Make Your Own Butter


1 Review

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Save Recipe Print

Make Your Own Butter

Total:15 minActive: 5 min
Level: Easy

Directions

Start with cold heavy cream and mix on high speed.

After about 3 minutes, you’ll have whipped cream; continue mixing.

After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.

Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.

Pumpkin

Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.

Spiced Cranberry

Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.

Bourbon-Raisin

Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.

Sage Brown Butter

Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.

Photograph by Levi Brown

Recipe courtesy Food Network Magazine


#17

It wouldn’t be a proper Kickstarter project if it didn’t include the following sort of update…

First, I would like to apologize again for not hitting our initial ship date. As the creator, I am ultimately responsible for the finished product. That means giving updates and providing what I hope is a correct ship date. I work with a team of engineers and product managers who are constantly updating me and coordinating with the rest of the team.

sigh


#18

LOL! :joy:


#19

They had me at “you can spread a stick into a ten-foot ribbon”!

If I get one of these, I can ask my wife “hey how many feet of butter do we have left?”


#20