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Internet Message Format  |  1993-01-28  |  1012 b 
  1. Path: sparky!uunet!das.wang.com!ulowell!m2c!nic.umass.edu!noc.near.net!hri.com!spool.mu.edu!howland.reston.ans.net!paladin.american.edu!gatech!news.ans.net!cmcl2!rnd!sbhattac
  2. From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
  3. Newsgroups: rec.food.cooking
  4. Subject: Re: Cholestrol content of Ghee
  5. Message-ID: <35900@rnd.GBA.NYU.EDU>
  6. Date: 26 Jan 93 22:42:59 GMT
  7. References: <d0#@byu.edu> <DLB.93Jan26121255@fanny.wash.inmet.com>
  8. Organization: NYU Stern School of Business
  9. Lines: 14
  10.  
  11. In article <DLB.93Jan26121255@fanny.wash.inmet.com> dlb@fanny.wash.inmet.com (David Barton) writes:
  12.  
  13. >    ............ Ghee is made by
  14. >clarifying the butter with spices.
  15.  
  16. If I may indulge in some ethnic nit-picking.....
  17.  
  18. Ghee is traditionally made by simply heating the butter to clarify it. It
  19. is not usual to add any spices at all. Regrettably, you cannot buy decent
  20. ghee in the US. In fact, even in India the mass market stuff, made in
  21. industrial processes, does not come close to the stuff people make at
  22. home.
  23.  
  24. - Shankar
  25.