dsi1 wrote:

> Ghee's ability to keep was probably important before there was
> refrigeration - probably not so important these days. OTOH, maybe a lot
> of the poor folks don't have refrigeration. Beats me. OTOH, I can't
> imagine that ghee has much of an advantage over plain old vegetable oil.

I think the refrigeration angle is a very good guess. All this fuss
about frying in clarified butter is just plain foolish these days. You
can always finish a dish with a little fresh butter. That gives you
much better butter flavor than any amount of frying in the clarified
stuff.