Of what is ghee a variety?
Ghee butter, ghee is composed almost entirely of fat, 62% of which consists of saturated fats. Ghee is also sometimes called "desi" (country-made) ghee or "asli" (genuine) ghee to distinguish it from the modern "vegetable ghee". Several communities outside the Indian subcontinent make ghee. Egyptians make a product called "samna baladi", meaning "countryside butter" identical to ghee in terms of process and result, but commonly made from water buffalo milk instead of cow milk, and white in color. Also, during the process, the darkened milk solids are considered a delicacy called morta which is a salty condiment used sparingly as a
Milt Ghee 1917 game between Canton and Youngstown. With Canton at Youngstown's 22-yard line on a third down with one to go, Ghee noted, "In the huddle, our quarterback, Milt Ghee, an All-America from Dartmouth, said, 'Greasy, what will we do?'" In 1917, quarterbacks called the plays while information, and the huddle was not generally adopted until a decade later. According to Neale, "We used the huddle in 1917 because that was the only way we could figure out what we were going to do since we never practiced before the game." Ghee also played in the APFA for the Chicago Tigers