Not if your overhead runs $700,
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Most ācorporate lawyersā (though I do not know if you are referring to lawyers who work at law firms and have corporations as clients, or lawyers who are in-house at corporations) do not have the time to cook so they likely wonāt be purchasing ghee or have the time to make it, especially if they are litigators, speaking from direct experience as one myself. Transactional attorneys have more time, generally speaking.
Speaking as another (former) litigator, I tend to agree but must that we probably suffer from confirmation bias.
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Iām not sure Iāve kept up with the whole discussion, but when Iām cooking to eat, and not for the pure enjoyment, I find lots of little things that donāt take much hands on time on their own, add up and detract from the likelihood of me getting something pretty good on the table. Things like thawing home made broth cubes, zesting a lemon, roasting and peeling a pepper ( okay, that takes hands on time, but itās worth it tome), smashing garlic, carmelizing onions. It may be something folks here take for granted, but compared to when you donāt use any āprepared foodā, little helpers like a pre made chili powder, or even ground chiles help, especially when you are not that into it.
Today I did lots of little things to make a pot of chili today, and also used chilies I grew, roasted, and peeled, a chili powder I made from dried peppers I grew, then ground and mixed with oregano, garlic powder etc (not all today 
) but I sauteed chopped onions in bottled ghee!
It leaves a few more moments or brain cells for something else that doesnāt take much time.
For some reason I canāt shake the image of the greasy pot from melting the butter the butter. 
I am recently retired, and while I earned a very decent hourly wage, I think I value my time even more now!
Thatās not saying itās more economical, even though I do buy when itās on sale.
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In plain language among ordinary folks, income is normally thought of as free and clear, including after overhead, i.e. not revenue. If someone is working at home (which presumably they are if they have the option to make ghee while working or taking a break), then overhead is likely to be pretty small anyway.
Since this is a food board not a shareholders meeting, it didnāt seem necessary to use terms like ānet incomeā or ābottom line profitā or whatever. Maybe that was hopeful on my part. But I think you did actually understand my point.
Not really, at least for anyone who charges by time. You posited an hourly billing rate of $100 and a daily income of $800. Nothing in that implied āfree and clearā, i.e., beyond and above overhead.
Think I should redo my engagement letters to state: āBy signing below, you agree that, according to plain language, you will be charged whatever hourly rate I need to cover all my overhead, plus $X per hour, in order to guarantee myself a 'good income.ā ? Iād lose my license tout de suite.
But Iāll mention your idea to my car mechanic and landscaper, and to my friends in construction and food service. Youāve changed the world!
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Ouch.
The same Companyās Butter goes for under $10 a POUND here.
That would yield about 12 ounces of Ghee.
Thatās what I thought. 
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Yep. But ghee doesnāt. I ignore it for ~ 40 minutes once, after the first couple of minutes, Iām sure the temp is hot enough and/but not too hot. Cooking on gas, that is. If I were cooking on ceramic regular electric, with the heat pulsing on/off, I donāt think I could do that, or it would take me a lot longer to feel it could be safely left alone.
Your comment about your local prices points to what I mentioned above - location seems to play a role. Here Iām upside down as to ghee/butter costs. I can get a pound of cultured butter (grossing up from whatever the package weight might be) for about $9 here in the Southeast, but on a per-13 ounce basis (approx what Iād get from 1 pound of butter), the cultured ghee here is over $20/13oz, or about $32 based on your $12 per 600g size.
Iām guessing that the overall volume of ghee purchased here may be a lot less than where you are, so they charge more for it here. Some of the cheaper stuff I can find here (not counting Targetās āGood & Gatherā brand, which has horrible reviews) is about $17 based on your $12 per 600g size. The Target stuff is about $14/600g.
P.S. I looked at about 8 brands of Ghee while checking prices. All of them are labeled as āGhee Clarified Butterā. I recognize this is not your point, i.e., ghee IS one form of clarified butter, but simple clarified butter is NOT ghee - but it might point to peopleās habit of using the terms interchangeably.
I think thatās simply to placate the American vocabulary.
Sort of how they have āfish sauce nĘ°į»c mįŗÆmā on labels.
And similar, thought not exactly, like āpork carnitasā or ābeef barbacoaā ā¦
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I recently bit the bullet and made some ghee, with a pound of unsalted costco butter. I havent been super fond of the commercial ghee I have bought or totally comfortable with leaving it on the shelf unrefrigerated and the space the economical versions take in the frig is substantial. what I made definitely has the browning characteristic which the commercial product from NANAK etc to not seem to have. I definitely prefer the homemade to the commercial FWIW. Also, I have often used straight butter mixed with oil in my indian cooking if I want that butter flavor - the oil brings the smoke point up quite a bit.
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Theyāre both clarified butter. You could just as easily distinguish them as āplainā and ātoastedā.
Just as both steak and jerky is beef, one is just more, as you say, ātoastedā
More like skim and whole, but thatās OK.
Americans do love our redundancies, some of which stem from thinking that others wonāt know what weāre referring to. So I hear a lot of paneer cheese, queso cheese, chai tea, panini sandwiches, naan bread (this last one not so often). OTOH, when I mention that Iām making paneer, I get blank looksā¦
I wonder if other languages have similar āexplainerā redundancies when using a loan word from another language? I see le protocole IP in French but thatās more of a RAS thing than an explainer for a loan word.
Speaking of RAS Syndrome: Recently I went to the ATM Machine and had trouble entering my PIN Number because the AC Current to the ATM Machine (or is it DC Current?) was glitchy and the LCD Display on the ATM Machine was hard to read. I was crushed because I had my eye on a special DC Comics book. Iām trying to work out a way to mention UPC Code in this incredibly contrived story but havenāt thought of an angle yet. Oh, hereās a way - I was hoping to avoid paying VAT Tax because the DC Comics book doesnāt have a UPC Code on it.
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I think its simply to have an english label to the extent possible as well as the original language since they are are trying to identify the product to the US consumer. It looks like the fish sauce label is in chinese as wellā¦
btw, while I believe carnitas are made with pork, barbacoa is not always made with beefā¦its not an analogy but again it the meat ID may be useful for the poor american customer.
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Vietnamese, I think. But what do I know? LoL!
Iād be interested if you can find a smaller container at a store. I aspire to the same smaller amount, but canāt find a small enough amount, so I make some when a recipe calls for it. Every Ghee container where I live is too big for me to stick on the fridge forever. Just donāt use enough.
