| CARVIEW |
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Forums
-
Society Announcements
-
Announcements
Information about what's happening at the eG Forums.
- 558
- posts
-
Member News
Announcements of food-related member news
- 1.5k
- posts
-
Welcome Our New Members!
A forum for new members (those with fewer than ten posts) to introduce themselves.
- 4.1k
- posts
-
-
Society Support and Documentation Center
-
Member Agreement (548,185 visits to this link)
Shortcut to the eGullet Society Member Agreement.
-
Society Policies, Guidelines & Documents
This is where you'll find the eGullet Society member agreement and related guidelines, as well as other essential documents.
- 18
- posts
-
-
The Kitchen
-
Beverages & Libations
A refreshing exploration of the drinks that relax and revitalize.
- 120.6k
- posts
-
Cookbooks & References
Cookbooks and references for cooking, eating and drinking; on-line resources in a similar vein.
- 29.6k
- posts
-
Cooking
Savory cooking techniques and ingredients.
- 372.7k
- posts
-
- Gritty Ghee
- By Shel_B,
-
Kitchen Consumer
Comparing appliances, non-specialized tools and equipment, renovation and construction information, mail order suppliers, and stores; finding places to buy high-quality and hard-to-find ingredients.
- 145.8k
- posts
-
Culinary Classifieds
Person-to-person sales of cooking-related items.
- 320
- posts
-
Pastry & Baking
Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.
- 158.1k
- posts
-
Ready to Eat
Fast food, junk food, convenience food and drink, including soft drinks: when it’s good and when it’s not.
- 23.9k
- posts
-
RecipeGullet
A centralized place to find and post recipes.
- 3.6k
- posts
-
-
Culinary Culture
-
Food Media & Arts
Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.
- 58.6k
- posts
-
Food Traditions & Culture
Culture, tradition, history, discoveries, and culinary travel not limited to one region. Lifestyles, diet and nutrition; food mores, etiquette and entertaining.
- 243.3k
- posts
-
- Food Tones
- By liuzhou,
-
Restaurant Life
The view from working in the back or front of the house, and the view from dining at the tables and bar.
- 43.9k
- posts
-
-
Regional Cuisine
-
United States
- New York
- New Jersey
- Pennsylvania
- New England
- D.C. & DelMarVa
- Southeast
- Louisiana
- Florida
- Texas
- The Heartland
- California
- Pacific Northwest & Alaska
- Southwest & Western States
- Hawaii
- Caribbean, USVI & West Indies
- 321.4k
- posts
-
- 54.6k
- posts
-
- 128.4k
- posts
-
- 89.1k
- posts
-
- 7.3k
- posts
-
- 8.6k
- posts
-
-
The Fridge
-
- 6.7k
- posts
-
-
eG Spotlight Fridge
- eGCI Cookery Clinic Q&A with chef Shaun Hill
- The Alinea Project
- Fat-Guy World Tour 2002
- Diary of a Cooking School Student
- The Symposium Fridge
- The Future of Dining
- An eG Spotlight Conversation with Paula Wolfert
- An eG Spotlight Conversation with Ruth Reichl
- An eG Spotlight Conversation with Sara Moulton
- An eG Spotlight Conversation with Jose Andres
- 3.2k
- posts
-
-
Who's Online 8 Members, 1 Anonymous, 1,252 Guests (See full list)
-
Featured Topics
-
-
Recent Posts
-
118
-
8
Gritty Ghee
Based on the info I've accumulated, news reports and reviews, the butter I used was made by Bunge, and they were rated poorly in a few reviews. I'd like to find a european-style butter, or even an american butter that's of a brand I trust, like Clovr-Stornetta for something local or Plugra perhaps. I don't know what would be lost in the cooking process, but my intent is to just get a known, good quality butter. There's a market nearby that carries many brands and many arieties in those brands. I'll just see what they offer and pick one. If it's one that's nuanced in flavor, it would be nice to see what happens to those flavors during the process. I'm not too concerned with fat content, but again, it would be nice to see how it affects the result. I don't think it will, at least not much. I'd like to see the results for myself rather than rely on opinions from others -
8
Gritty Ghee
Just curious, what defines “a better quality butter” for you? Fat content? Something else? Seems like the flavor components found in cultured butters, for example, would be filtered out in the process of making ghee. -
189
Dinner 2026
The latter. Pork reigns supreme here, and beef is more popular for the “finer” cuts (e.g. filet, Tafelspitz, roastbeef, …).- 1
-
-
189
Dinner 2026
@Duvel are beef ribs less popular due to the price of beef or the more general preference of pork ?- 1
-
-
- Create New...