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Old 08-06-2016, 10:14 PM   #11
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Dawg, I've been doing green beans that way for years, but she needs her head examined if she only uses the bacon grease and not the bacon!
That's good grub for sure!

I'm doing some thighs on the grill and maybe I'll do some of those green beans too!
In the south, we save bacon grease from breakfast and use it later for cooking

Of course, the beans would be great with bacon, too. Just wanted to mention that she probably didn't make bacon and then not use it
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Old 08-06-2016, 10:42 PM   #12
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I save my bacon fat, so at the very least I can impart the flavor of bacon into something or another, even if I don't have any bacon on hand

WHAT NO BACON?!
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Old 08-06-2016, 11:23 PM   #13
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In the south, we save bacon grease from breakfast and use it later for cooking
A lot of us in the north do that, too. Bacon fat is what I most often use for frying eggs.

And I agree... I would've used some of the bacon in those green beans. It's a great flavor combination.
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Old 08-06-2016, 11:35 PM   #14
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Saturday, 8.6.16, what's in your bowl or on your plate?

No bacon just bacon grease. It really did give a nice flavor to the beans though. I did do them southern style, and cooked the heck out of them, longer than Ree suggested. Native Pennsylvanian DH approved.

Having been an upper midwesterner my whole life, I too have always saved bacon fat, as did my grandmother. Always have a nice big can of it in the fridge.
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Old 08-07-2016, 12:23 AM   #15
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I save bacon fat in a can too, but if I'm making this lovely green bean dish I render up diced thick bacon, remove it and set aside for garnish at the end. It's really not a big deal to do that and make it special.
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Old 08-07-2016, 12:30 AM   #16
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Saturday, 8.6.16, what's in your bowl or on your plate?

I forgot to put bacon on "the list." We're out. But this was old PA Dutch approved! Works for me!

I have many more beans to cook, will definitely put bacon on "the list"!
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Old 08-07-2016, 12:42 AM   #17
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My Mom is Danish and she cooks like her Grandmother, who raised her...
BOIL the heck out of everything, I'm not part of that camp though
I prefer the "crisp-tender" steaming approach to veg and then dress/garnish just before I serve.
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Old 08-07-2016, 01:17 AM   #18
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My Mom is Danish and she cooks like her Grandmother, who raised her...
BOIL the heck out of everything, I'm not part of that camp though
I prefer the "crisp-tender" steaming approach to veg and then dress/garnish just before I serve.
So do I now generally, but I'm from the South where the ONLY acceptable way to cook veges, especially green beans, was boil them to death. Every once in a great while I'll get a craving for green beans cooked to death with a nice chunk of salt pork added.
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Old 08-07-2016, 02:52 AM   #19
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Ohio born-and-bread (um, Daddy was a bread delivery driver ), so I've never gotten into eating well-cooked beans, tomatoes, et al. Seem like toddler food to me. Sorry. However, I DO cook the daylights out of collard greens when we have them. Still nothing mushy about them though.

Well, the steak I had set aside for stroganoff had died, so what to do with a pound of cleaned and sliced mushrooms? I dragged out my emergency jar of Alfredo sauce, sauteed the mushroom, and we had fettuccine alfredo, along with a salad. Fresh mixed fruit for dessert.

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... we're on our way home and we're spending the night in Winchester, VA, so we'll find something to eat there.
Was it Bob Evans? We've eaten at that one several times and it never disappointed. But if you're Catholic? The church in town will disappoint. We have never felt so unwelcome as the time we stopped there for Mass. Christians, bah.
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Old 08-07-2016, 09:27 AM   #20
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I was teasing about how "we in the south save bacon fat." Look how many people took the bait! Bless your hearts
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