v for frequency?

We'll take it as read that Commander Kinsey is not an expert on anything.

Butter is an emulsion. Butter, however, often contains less water than margarine does.

Depending on what kind of cake you're baking, melting the fat can alter the results. Still, if you're satisfied with the outcome, keep doing what you're doing.

I suspect even Democrat Elizabeth Pocahontas Warren will be claiming she be part black.

Bullshit. Its what I normally use and I have never had a bad result.

Yep, that what the butter churn does, produce that emulsion

I use a mixmaster.

It's available at restaurant supplies. I imagine some of the stuff labeled "ghee" in the U.S. is actually clarified butter.

But it tastes like the cheap oil it is made from.

No it doesnt.

I did try using olive oil and you can certainly taste that.

Agree, it's not good for baking.

I can walk into a bakery and smell what sort of shortening they use. Butter smells and tastes very different from cheap grease.

A bakery that we used to like, up on Diamond Heights, sold to new Chinese owners when the baker retired. They immediately switched from butter to some cheap oil, and it's repulsive now.

I make great biscuits that start with grating a stick of cold butter into a bowl of White Lily flour. That can go plain, sweet, or savory.

It mainly tastes like artificial butter flavoring. As best as I can remember. It's been a while since I've eaten margarine.

Life's too short to eat crappy baked goods.

The jar I have currently is labeled both ways.

amazon.com/dp/B0046IM3K2

It probably is closer to clarified butter than real ghee. It's years past its sell date but smells okay.

Absolutely. And in the last decade or two, baked stuff in the USA has gotten much better. Even Safeway has good bagels and donuts now, and some of their bread is even edible.

Tastes vary of course.

I find spread works fine and tastes fine. Ours may be nothing like yours.

"Even edible" just doesn't cut it for me. I shop here:

Since no one has ever conclusively proved that we are not all of African descent, and all originally had dark skins, its a caucus race isn't it? we all get compensated.

IIRC that is precisely what Ghee actually is. Butter minus the water

Not really.

So slightly different with a different flavour.

There are different types and brands with differing flavours. Use no-name cheap ones and I would agree with you.

Sounds yummy. We love bialys. We used to be able to get them here but, for some reason, can't any more. The New York Jewish sorts of foods are rare here on the left coast. There is one full-kosher restaurant that I know of and it's terrible. And one Russian restaurant ditto.

(I spent a month in Moscow and could tell stories about things terrible.)

The bread that our Safeway bakes themselves is basically inedible, but ours does sell Acme and some frenchy brioche things and Orowheat (which our parrot loves) and Greenlee's cinnamon bread, which makes great pain perdu. So one could at least survive on Safeway bread.

We get our sourdough hot from Tartine, arguably the best bread in the world.