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Like Butter!

Butter is my favorite fat. I’ve tasted duck fat, extra virgin olive oil, coconut oil, organic red palm oil, and assorted others. (Sadly, I have yet to get my hands on lard.) I’m cool with ghee as a stable cooking fat, but something about the tasty milk solids just makes butter more satisfying to me. Butter (I go for butter from pastured cows and sometimes the cultured butter) is just so…delicious. I love how it froths in the frying pan before settling down so you can scramble an egg. Was ever a fat made so perfect for frying eggs?

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