for that 'buttery' flavor - use butterbuds/mcbutter/etc type stuff - it works pretty good on steamed/nuked veggies Sharen Rund Bloechl Lockheed Martin Enterprise Information Systems Sunnyvale Data Center O/5E-61, B/102 1111 Lockheed Martin Way Sunnyvale, CA 94089-3504 sharen.rund.bloechl@lmco.com Phone: 408-756-5432 [or] Fax: 408-756-0912 srund@svl.ems.lmco.com LMnet: 8-326-5432 Pager: 408-539-5146 web: http://webpager.lmms.lmco.com/perl/mtrocall.cgi [or] Operator Assist: 1-800-725-5079, pin 408-539-5146 > ---------- > From: John Shivers[SMTP:sshivers@execpc.com] > Reply To: John Shivers > Sent: Friday, March 05, 1999 9:50 AM > To: Brent Thompson; chile-head > Subject: Re: [CH] speaking of cauliflower > > You have ghii as an ingredient and offer butter as a substitute. I'm > not sure that's a good idea. My understanding is that Ghee (the spelling > I've seen) is only the milk solids and have a much higher burn > temperature. I'm not sure you can get butter hot enough for most of its > uses in Eastern cooking with out burning it - which gives a very bitter > flavor. - Signe Shivers >