Ok, got your attention huh?
It's late, and no one is here. But hey, I'll post anyway!
Ever make ghee? I did once. Thinking of doing it again cause it's fun. But what do you do with it besides sautes?
I make clarified butter for dipping crab, lobster and shrimp into. I think it looks pretty in little individual glass bowls on the table. I've also used it along with equal parts of olive oil to pan sear steak. I think removing the solids gives it a higher smoke point.