Christopher M. wrote:

> >> BTW, I never bother clarifying butter for pan-frying. I just mix half
> >> butter and half oil. You get more butter flavor than from clarified,
> >> and you succeed in raising the smoke point.
> >
> > And the flavor of browned butter is pretty tasty; one of my favorite pasta
> > dishes is spaghetti with browned butter and grated cheese.
>
> Do they do that in Italian cuisine, or is that more German?

If you were allowed in the kitchen, you could do it yourself.