In article .com>,
"nancree" > wrote:

> Susan wrote:
>
> "You can used 1/2 cup Ball canning jars or Glad Ware 1/2 cup plastic
> containers."
>
> -----------------------------
> No, Susan, but thanks. You'd never be able to get it out of a Ball
> canning jar with its narrowed top. It would have to be a
> straight-sided container. And even then, what if you want just a
> spoonful or two, to fry an egg, or baste something. It's just not
> worth it, IMO. It gets to hard you can't even get a knife tip into
> it.
> Thanks for answering.
> Nancree
>

What's wrong with just using butter?
Clarified butter, imho has no flavor.
Might as well use corn oil. :-P

I use olive oil or grapeseed oil for frying
and if I'm sautee'ing shrimp or other foods I
might want a buttery flavor in, I still use
olive oil, and just mix a little butter in with
it.

As for dipping shrimp, crab or lobster, again,
I don't see what the attraction in using clarified
butter is.

It's just yucky. Regular melted butter is sooooo
much tastier!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson