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Pork Fat Rules!
MOTUS A.D. ^ | 10-22-19 | MOTUS

Posted on 10/22/2019 5:17:15 AM PDT by NOBO2012

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To: fproy2222
I make fried eggs (in Kerrygold butter) every morning for breakfast. I have it down to three minutes flat and that includes wiping down the non-stick pan.

Now bacon would add some time to that but the eggs themselves get done in no time at all.

21 posted on 10/22/2019 7:57:58 AM PDT by SamAdams76
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To: fproy2222

22 posted on 10/22/2019 7:59:29 AM PDT by dfwgator (Endut! Hoch Hech!)
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To: PrincessB

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.


23 posted on 10/22/2019 8:10:29 AM PDT by bgill
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To: ebshumidors
Sicilians eat cabbage and noodles? I thought that was Eastern European.

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.

24 posted on 10/22/2019 8:18:35 AM PDT by USS Alaska (Nuke the terrorist mooselimb savages, today.)
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To: PrincessB
There's another factor in choosing a responsible source for meat, especially if you're consuming the fat. Antibiotics settle in the fat. So, unless you're going to eat lean meat, choose something that isn't chemical-laden.

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.

25 posted on 10/22/2019 8:21:56 AM PDT by grania ("We're all just pawns in their game")
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To: Bloody Sam Roberts

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.


26 posted on 10/22/2019 8:22:22 AM PDT by ocrp1982 (Lurking since the late 90's. Recently retired. No tagline yet.)
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To: USS Alaska

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


27 posted on 10/22/2019 8:58:33 AM PDT by ebshumidors
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To: NOBO2012

Lard. So underappreciated.


28 posted on 10/22/2019 8:58:38 AM PDT by Telepathic Intruder
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To: NOBO2012

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!


29 posted on 10/22/2019 1:36:51 PM PDT by BreezyDog
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To: NOBO2012

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.


30 posted on 10/22/2019 3:44:12 PM PDT by polymuser (It's discouraging to think how many people are shocked by honesty and how few by deceit. Noel Coward)
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