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Old 10-22-2009, 10:20 AM   #21
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I put it in a jar in the back of the fridge right next to the jar of rendered duck fat. Every couple months I come across them, and say "Oh yeah! I have to remember to use these sometime!"

Then I put them back in the fridge and forget them for another few months.

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Old 10-22-2009, 10:29 PM   #22
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Ohhhhhhhh duck faaaaaaat mmmmmmmmmmmmm

Duck fat in mashed potatoes.
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Old 10-22-2009, 10:30 PM   #23
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Quote:
Originally Posted by Silversage View Post
I put it in a jar in the back of the fridge right next to the jar of rendered duck fat. Every couple months I come across them, and say "Oh yeah! I have to remember to use these sometime!"

Then I put them back in the fridge and forget them for another few months.


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Old 10-23-2009, 01:59 AM   #24
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good suggestions

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Originally Posted by msmofet View Post
fry potatoes and onions in it for homefries.
saute the onions and carrots for split pea soup.
That's what i had in mind..bacon grease is perfect for frying potatoes and onions.
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Old 10-23-2009, 05:37 AM   #25
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Wegschmeißen. The nitrates in bacon fat could be more of a problem than the cholesterol. I'd rather reserve my nitrate consumption for eating franfurters and pastrami.
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Old 10-23-2009, 01:15 PM   #26
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I used bacon dripping when I recently made clam chowder. Then again, I also used the bacon too! Clam chowder is not the same without bacon.
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Old 10-23-2009, 02:58 PM   #27
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You can use bacon drippings for flavoring just about anything you could/would use bacon for as a seasoning. A little mixed with butter slathered on a roasted ear of corn, in creamed corn, in corn chowder, I grease my cast iron skillet with it when I make cornbread (like Katie E. mentioned) - and it's good for things other than corn!
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Old 10-23-2009, 03:02 PM   #28
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Bacon grease is also great to put on your potatoes when you bake them in the oven along with a little course grain salt. Yum!
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Old 10-23-2009, 03:05 PM   #29
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Quote:
Originally Posted by Michael in FtW View Post
You can use bacon drippings for flavoring just about anything you could/would use bacon for as a seasoning. A little mixed with butter slathered on a roasted ear of corn, in creamed corn, in corn chowder, I grease my cast iron skillet with it when I make cornbread (like Katie E. mentioned) - and it's good for things other than corn!
I should have used it in place of butter to sautee my celery and onions for my corn chowder soup last night. D'oh!
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Old 10-23-2009, 03:30 PM   #30
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LOL ... just thought of a couple more uses, when making refried beans, my grandmother use to use a little in her stewed okra/tomatoes/onion, and after frying eggs she would saute thick slices of tomato to go with the bacon and eggs for breakfast. She also used to sometimes make a cheese drop biscuit that she mixed in a little bacon grease into the batter.

As for the health question - aside from the fact that all animal fats contain cholesterol, I read something not too long ago that said research was beginning to show that pork fat was not as bad as had been originally thought.

I hate to use an Emeralism - but, pork fat rules!
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