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Old 04-01-2017, 07:53 AM
pulykamell pulykamell is online now
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Join Date: May 2000
Location: SW Side, Chicago
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I use it mostly the same way I use lard: to fry the onions in that start off about half the recipes I make. But it depends on what I'm in the mood for. Right now, I'm out of bacon grease and all I have is lard and chicken schmaltz in the fridge. (ETA: Actually, just checked and this is wrong. It's schmaltz I'm out of; I have bacon fat.) All are delicious for any type of stewy application. I pretty much insist my Central/Eastern European arsenal of dishes to be made on an animal fat of some type.

I also like it spread on rye bread with some thinly sliced raw onions and salt and pepper on top as a snack.

Last edited by pulykamell; 04-01-2017 at 07:57 AM.