Lee Bell wrote:
>
> Jeff Kell wrote:
>
> > Personally, I prefer the "clarified butter" with lemon juice and heated
> > with a whole clove or two (if you're using a southern USA
> > style boiling seasoning, but not for broiled/grilled - omit the
> > clove).
>
> Personally, I prefer plain old melted butter.  Somehow one of the things
> that seems to get drawn out of clarified butter is the taste.

Oh, nothing wrong with that, works for me in a hurry quite well.  And
yes, it does change the taste a bit.  You don't want to go making any
southern gravy or a Cajun roux with the clarified stuff :-)

I was just trying to point out that "drawn butter" is formally not
just "melted butter".

Jeff Kell <[log in to unmask]>