Having a spin on Alinea/trio's short rib (rootbeer) recipe this evening and put together some buckwheat flatbread this morning. While making the sauce (which I changed.....again) for the ribs, I wanted to do something with the litle bit of fat that stayed at the top when chilled, so I made a dairy free sassafras butter (with blanched linseed). The texture of whipped butter and the taste of rootbeer. A new level of weird. :-)
