In article >, Andy <q>
wrote:

> OmManiPadmeOmelet wrote:
>
> > I feel the same way about drawn or clarified butter.
> >
> > IMHO it has NO flavor!
> > Not like plain melted butter......
> >
> > But, to each their own!
> >
> > Restaurants serve drawn butter with crab, lobster and shrimp.
> > It's gross. I always request fresh melted butter. And I get it. ;-)
> > --
> > Om.
>
>
> A TV show explained how to make clarified butter and they insisted on
> using unsalted butter. That probably contributes to the lack of flavor.

Very likely! I always use salted butter at home.
I really don't care for unsalted butter as it tends to taste "off" to me.

The exception is for baking, especially mom's shortbread cookies.

I also started making lemon butter quite some time back.
I now add fresh lemon juice to my dipping butter for seafood.

The juice of 1 lemon per 1/2 cube (1/8 lb.) of butter.

>
> Mom used to serve us cb for dipping artichoke leaves and heart but hers
> was seasoned somehow. The few times I've made cb it's never matched what
> Mom made. [sigh]

Nothing ever tastes like mom made it. <sigh indeed!>

I dip artichokes in lime based mayo. :-d

Speaking of which, I have a pair of artichokes in the 'frige I really
need to cook tonight!

Pressure cook for 5 to 10 minutes. :-)
--
Om.

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