OmManiPadmeOmelet
Lung Guyland has more seafood restaurants per sq mi than anyplace else on the planet... I've frequented plenty, because I love seafood but never cook it at home... don't want my house stinking like some filthy WOP hovel.
Red Lobster... ahahahahahahahahahahahahahahahaha. . . . that's seafood like McD is burgers.
You're an idiot... obviously dago by injection, anal of course, because you're all Arse-hole.
Butter flavor (actually butter has no flavor, it's the aroma you sense from the esters) is infused into the fat (the same as any infused oil) regardless how perfectly cleanly one separates out the solids... I don't need to prove anything, anyone owns a stick of "FRESH* butter can prove to themselves how clarified butter tastes. Old butter (that crap in your freezer six months with it's esters long ago evaporated) has little butter flavor even if you do nothing to it. Anyway, very few in the US would know how fresh butter tastes, there is none sold commercially, it's all old... not even displayed correctly out in those open refrigerator bins... dincha ever wonder why butter isn't dated. BTW, butter is like vanilla... if you weren't capable of aroma perception you'd not be able to detect vanilla either, it has ZERO flavor.
Many seafood restaurants, especially crap joints like Red Lobster, keep the same butter heated for days (it's not clarified), it no longer has any aroma, except maybe kitchen stink.
Sheldon
