Perhaps I am a bit jet lagged (which is true), but I found this quote from a Saveur interview to be rather strange
What are your favorite ingredients and tools? Ingredient-wise, ghee (Indian clarified butter) is one of my most favorite things. I wish I could eat it by the spoonful! I add it to everything and anything possible in my daily cooking—lentils, rice, meats, flatbreads, vegetables, sauces, and when I can’t, at the end of the day, I mix a small teaspoon of sugar with it and eat it for dessert. That’s how much I love it.
Could one actually become this enamored of clarified butter? An affinity for slow cooking I could understand. For example, making pea soup or pork with sauerkraut. But butter?
As I pondered this some words from George Saunders’ words echoed
“Don’t be afraid to be confused. Try to remain permanently confused. Anything is possible. Stay open, forever, so open it hurts, and then open up some more, until the day you die, world without end, amen.”
So, George, I am confused about clarified butter. Now what?