[quote=“carol235, post:21, topic:783474”]
My grandmother used it in place of butter or shortening to make cookies.[/QUOTE
Crisper than butter, but doesn’t release the flavour as well. My grandmother used chicken fat.
Got clear arteries?
Should NEVER be translated from any language! Something is terribly wrong in a household with leftover bacon :D:D
What a sweet smell to remember, that along with coffee, the best thing in the morning. I remember it so well growing up and I dont drink coffee
Otherwise, the lot of you will die an early death but a happy one clogged with baconed arteries! (I bet your doctors love you!)
My favorite two recipes:
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When making boxed mac and cheese (Kraft Dinner for our Canadian cousins), fry up 4-5 slices of bacon in a large saucepan and keep the grease, cooking the pasta in a separate pot. Combine milk and cheese powder in an empty jar and shake thoroughly to blend. Pour mixture into the grease and cook until the mixture begins to stiffen. Add cooked pasta, crumble bacon on top, mix well, devour.
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Stir-fry 2-3 slices of bacon in wok until crispy. Use the fat to stir-fry the veggies, crumble bacon on top and devour. :9
-MMM-
Because of this thread, I stir-fried some halved brussels sprouts in bacon fat until they were browned, added some crumbled bacon from a cooked slice I had saved from breakfast, and a bit of chopped fresh garlic. That was some good eatin’ as a side dish with last night’s steak.