They got a perplexed look on their face at the grocery store today when I asked if they had won ton wrappers. You should have seen their face when I asked about dried tomatoes a few weeks ago. I had to explain to them what they were.
Yeah I love the way they always say on the Food Network this or that is available at your local grocer. Not at mine its not lol.
I looked in this town and a bigger one 15 miles away for smoked paprika. I thought for sure the Super Wal Mart would have it. No such luck.

Cathy, ghee is merely clarified butter. It's the basic animal fat in Indian and some other Asian cuisines, because it keeps two days longer than forever in the heat.

Jglass, you're either going to have to go to Ashland (or, more likely, Huntington), or come to Lexington to find any of those things. Other than Mexican, Walmart---even the superstores---doesn't have much of an ethinic or exotic selection.

You'd be surprised what some of the cities have in the way of specialty markets. But you have to really search them out, ask a lot of questions, and explore ethnic neighborhoods. I've been doing that in Lexington the past several years, and am always being surprised at discovering a new place that's been there a dozen years.

Alternatively, almost everything you can imagine is available on-line. Many of the newer ethnic cookbooks have on-line sources listed. You can spend a few hours at, say, Borders or Barnes & Nobel, making notes. Then go to it. Don't even have to buy the books.

HOW TO CLARIFY BUTTER


It's the milk solids in butter that cause it to brown and burn. Remove them and you've got clear, golden oil.

To clarify butter, melt it in a small saucepan over very low heat. Let stand, off the heat, until the white milk solids sink to the bottom of the melted butter.

Carefully pour off the liquid butter and strain through damp cheesecloth.

Store in refrigerator in a covered jar.



Usli Ghee

In a large frying pan, melt 1 pound unsalted butter over very low heat; this should take about 15 minutes. Increase the heat to medium. White foam will begin to form on the surface and the butter will start to crackle.

This indicates that the moisture is beginning to leave the milk solids. Cook for 10 minutes without stirring.

When the moisture is completely gone, the crackling will stop and the foam will subside.

Using a wooden spatula, stir the liquid constantly until the butter solids begin to brown. Immediately turn off the heat and let the brown residue settle to the bottom.

When the melted butter is cool, pour the clear liquid into a jar through a double layer of cheesecloth.

One pound of unsalted butter will yield 1 1/2 cups of usli ghee. Ghee will keep in a well-sealed jar for about 2 months at room temperature and 5 months in the refrigerator.

You are awesome MamaM. Ghee can be prepared the way you have mentioned. You can get them in stores too. However, as you all mentioned it depends on the place you live. I cant imagine how i would live in a place where i dont get indian groceries....thank god i get them here in chicago

Online would be my best bet.
I went to both Wal Marts in Ashland and both Krogers and never found much at either. You would be suprised at what you can find at the Big Lots in Ashland lol. They have gotten some tastey spices in with their buy out specials. I Hate driving in Huntington with a passion.