much we don't know about.
clarified
butter
for example.
what is it?
how do i make it?
is it better than common
seed oils when
frying up
a few slices of brioche
bread
with milk
and eggs for French
Toast?
a sprinkle of cinnamon
and a spill
of vanilla extract
blended into the mix.
Bon Appetit
says yes, but
what do they no.
pffft.
chefs.
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