Buffalo Ghee

LEARNING CURVE = More work needed !!!

I tried posting yesterday’s blog entry directly from my iPad last night, but seems that it works differently from the iPhone.  So the picture got published before I had written any text.

Likewise just now when I tried to send the photo of the ghee to WordPress, but instead, it published.  I do this routinely from my iPhone, so not clear what I am doing wrong with the iPad.  Thanks for your indulgence in this snafu.

Hopefully I will get it straightened around because I take a lot of the photos with my iPad now because of the much improved camera over my ancient iPhone.

So just briefly to catch up . . .

This was the fourth and final dinner from a package of boneless rib eye steaks that were on sale at Fry’s this week.  The package was just over $13., which made me gasp, but this amount of meat was a bit skimpy compared to our other servings, which were more generous.  We are not big meat eaters, so this amount was quite satisfying.

I haven’t had any experience with prices in a fast food burger joint for several decades, but I’m guessing that our final cost of <$2. per serving is less than a commercial patty-on-a-bun offering.  In adding up the cost of everything you see in the pan, I’m guessing it was about $5.00.

Now . . . buffalo ghee?  Yes!  I found it in Trader Joe’s and was curious.  It’s not clear I will ever buy it again, but it is fun working with it now.  It had its own distinctive flavor, which was strong, but not objectionable.  Despite its uniqueness, it had a “flat” taste to me, so I jazzed it up with a pile of various Penzey’s herbs.

I used it this time when the veggies were nearly finished cooking to reheat the rice.  It took on the yellowish color of the ghee, which prompted me to reach for the curry powder to enhance the color.  I am not much of a fan of curry, so use it in small amounts.  This was just enough to make it interesting.

The little grape tomatoes are in season now and Safeway frequently has their store brand of them on sale.  Biting into a hot grape tomato will get your attention!


About judilyn

RV'er, foody, caregiver, knowledge seeker
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6 Responses to Buffalo Ghee

  1. Interesting product. I saw in your last post that the ghee has turmeric and other spices, so I guess it’s a bit limiting in use.
    I make Ghee from simple butter and the cost is a fraction of the bought one. However, I’m not sure where I can get buffalo butter… 🙂

    Liked by 1 person

    • judilyn says:

      I make my own ghee, too. Just finished a batch. I let it brown down a bit for extra flavor. The spices in the buffalo ghee are mild; that’s why I added a bunch more of my own. It has a distinctive flavor of its own. It seems pretty strong, but dissipates when used in a dish. All in all, it was a fun experiment that I am not likely to repeat after this small jar is used up.

      Liked by 1 person

  2. judilyn says:

    Sometimes the smallest thing makes a huge difference in the enjoyment of a dish!


  3. Liz says:

    How does it compare to cow’s milk ghee? I eat it all the time and I love it. I’ve never seen or tried the buffalo one. I’m curious!

    Liked by 1 person

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