Posted on 08/25/2021 2:41:34 PM PDT by mylife
A few weeks ago, I joined my good friend Cara for an evening of bacon, eggs, and Night Mimosas (mimosas consumed, perhaps trashily, after 7 p.m.). We were celebrating a bit of good news the way all distinguished ladies do: by eating breakfast for dinner.
After Cara fried up the bacon and sloshed out a few Night Mimosas, I volunteered for egg-frying duty. I sidled up to her skillet, which was, to my delight, full of rapidly hardening bacon grease. Cara apologized and offered to wash out the skillet. I looked her dead in the eye, shook my head slowly, and cracked five eggs directly into the pan. She watched wide-eyed as I spent the next five minutes slugging a Night Mimosa and flinging grease over the tops of the eggs. The result: five perfect eggs with runny yolks, lacy edges, little crispy brown bits up top, and perfectly pillowy whites.
Cara was stunned. She had never seen anyone baste an egg in bacon grease. This concerned me, as I had always assumed bacon-basting was a common practice. It’s my preferred egg variation; my mom does it, and her mom did it before her. But I realize now that not all families engage in reckless full-fat cooking for three meals a day, seven days a week. If, like Cara, you grew up in a low-to-moderate-fat household, this is my plea: start frying up your eggs in bacon fat. You won’t regret it.
(Excerpt) Read more at thetakeout.com ...
Carbon: The original non-stick coating.
When’s breakfast? I want to eat at your house!
LOVE LOVE LOVE it!!
I have a can of it in the fridge!
YOM!!
Thanks for a really fun thread, my!
Don’t forget Hopes #9. A man’s Chanel #5.
I used to order a steak on Okinawa back in 1968. It always came cooked perfectly and the edge wrapped in a bacon strip.
Delicious!
what’s up with the skin on banana puddin? I don get sweet tea either but damn, pass that pig...
https://www.youtube.com/watch?v=y9dxOfv3OtU
“Of course, frying your eggs in bacon grease isn’t necessarily a heart-healthy endeavor. There’s always the possibility that cured meats could be mildly carcinogenic; one recipe writer even refers to bacon-basted eggs as Heart Attack Eggs. But what’s the alternative? Your life is, what, four minutes longer, and you spend that entire time craving eggs fried in bacon grease? That’s no way to live.”
Saturated fat is saturated fat. Everyone needs it.
In small quantities.
I fry my eggs in a tblsp of EVOO in a cast iron skillet. Perfect every time. Perfect.
Besides, to cook in the same skillet you cooked the bacon in requires at least 1/2 inch of fat. Who cooks a pound of bacon at a time?
Some do, not me.
its old field corn soaked in lye
Bah! Damn autocorrect - “Hoppes #9”
beats talkin about covid 19 :)
I 1st had Wilted Salad at the Plaza Hotel in Las Vegas.
Thought I had dies and gone to heaven, so yummy.
surely everyone likes Cadillac’s?
lets ride, go get a blt or a bagel, maybe some shawarma..
https://www.youtube.com/watch?v=DYoLGS6uzao
Pour it into a metal measuring cup and freeze into a hockey puck. You can add multiple layers. Remove from cup and carve off what you need. Return rest to freezer.
A pound???
I cook 3 pounds at a time..
Cooked bacon freezes very well..
Bacon grease was the Canola Oil of many generations of Americans, especially in the South.
Fry fresh green beans in bacon fat in a black iron fry pan. Sea salt, course ground pepper and a can of Rotel diced tomatoes & green chilies.
You do know that you can buy bacon grease by the gallon at Walmart.
My mom (bless her soul) called that “kilt lettuce” (killed)...She put green onions in there too...
Mix a little grated cheese with your grits...Salt and pepper...just moist, not runny...They are GREAT!!!!
I was going to say that if you’ve never popped corn in it, it’s a tasty experience.
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