We're stumped so we thought we'd come and ask the experts. Last weekend we were in Paris, and bought what we think was normal unsalted butter (from a marche franprix) and (again as far as we are ...
Soon, I'll be serving garlic bread, but I would like to add something to the garlic-butter, to make it darker (gray or black). It should look like lead. So far, I've found two ideas: - add dark ...
When eating something like crab, garlic butter seems to be a Western thing while garlic oil is Asian. Is it just a personal preference thing, or does it matter which one you use? Note: Garlic butter ...