Posted on 10/22/2019 5:17:15 AM PDT by NOBO2012
Now bacon would add some time to that but the eggs themselves get done in no time at all.
When making tamales, save the fat rendered off those pork shoulders instead of wasting money on store bought lard.
I am too lazy to thaw something for dinner tonight so had decided on BLTs! Cheapo brand bacon from the grocery store but still tasty. Yes, granny was smart saving the drippings.
My Father's side were honkys, Slovaks/Chechs etal.
We even ate pickled pigs feet, I think they called it 'cuchinini', but the spelling is not right.
I heard this from someone who gave a real good nutrition lecture. From what I've experienced and learned since then, his information holds up as being very accurate.
As I was scrolling down perusing the comments I was wondering if anyone commenting would post this phrase made famous by Lagasse. And, BAM!!! Bloody Sam Roberts did.
I couldn’t stand them but in case you’ve got an itch https://www.thedailymeal.com/recipes/june-meyers-authentic-hungarian-jellied-pigs-feet-kocsonyas-sertescsulok-recipe
Lard. So underappreciated.
How long does bacon fat or lard keep in the fridge? I have accumulated a Tupperware container full. I have been using it sporadically but will it go bad? It is, in fact, awesome!
I render my own lard from pig leaf fat. Get it free from a meat processor. Use it for frying and woking, has higher smoke point, so you can fry hotter, crispier.
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