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In article >,
Katra > wrote:

> In article >,
> (PENMART01) wrote:
>
> > Additionally, the lack of milk solids prevents clarified
> > butter from becoming rancid as quickly as regular butter. It also means
> > that
> > the butter won't have as rich a flavor. Ghee is an East Indian form of
> > highly
> > clarified butter.
> >
> > Sheldon
>
> Exactly my point! Clarified butter is not as rich in flavor as pure
> butter! And it's not the salt as I use mostly unsalted butter for
> cooking... I'm not worried about preservation as I can freeze extra
> cubes and only go thru about 1 lb per month, max. I use mostly EVOO.
>
> Butter is reserved for crab and shrimp stir fry's, or rice dishes. ;-)
>
> Clarified butter is BLAND!!!
> Clarified butter is BLAND!!!

Only if you're comparing it with whole butter.

Oh well, de gustibus non disputandem, I guess.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"