I love my over easy eggs cooked in fresh bacon grease. My mom always did our eggs that way. Good enough for mom good enough for her boy.
I can’t afford to use Kerrygold as much butter as we go through. I get the Costco brand 4lb for $10, buy 3 a month. Kerry good would be near to over $100.Specifically, grass fed cow- Irish butter.
Never understood all the egg preparation nomenclature but dad used to crack the eggs into the bacon grease and then just splash the grease over the egg until the whites were cooked and the yoke was hot. You always wanted to be the first one served when this cooking method was employed because there were always little flecks of bacon embedded in the first two or three eggs!
We leave a stick or two out for spreading at all times. That being said, I can't see a stick lasting for more than a week anyway.Butter doesn't need to be refrigerated if it is used within about a week, longer when the room temp is reasonably cool.
When is was a kid, we used to cut the bottom three corners of the butter box held by the Indian lady and then fold the bottom up so that her knees were inside the box.
Cheap butter porn. But hey, it was the 1950's.
Well, that taste test was a waste. I just tried Kerry Gold and it tastes no better than Aldi, Kroger or LandO Lakes.
I recently started using ghee, but dayumm it’s expensive. Current situation has me back to Costco butter, if it gets worse I’ll be taking it from restaur...well, not anytime soon!
I recently started using ghee, but dayumm it’s expensive. Current situation has me back to Costco butter, if it gets worse I’ll be taking it from restaur...well, not anytime soon!
Ummmmmmmmm, lobster
I spread it on burger buns to grill, then of course crab legs and lobster, all of which are on hold. Well, except the buns. Oh and as far as making your own, 1lb of butter only makes a little ghee, like a real small jar. Eventually I’ll be able to make money again, so I’ll pay for someone else to clarify my butter.Ghee is just clarified butter. You can make it yourself, but by the time you get rid of the milk solids and average it out at a per pound price I don't now that you'd save much.
Just wondering what all you guys are using Ghee or clarified butter for? All I ever used clarified butter for was Hollandaise sauce, or to dip lobster in.