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 ...
liquid gold!
From reading these posts, sounds like most everybody on the thread is from the south...
I love my fried eggs, bacon, grits all cooked by my GRITS....
(If your from the south, you know what GRITS means...) Big Grin on my face...
I get that precooked bacon, heat in the skillet to crisp it up and cook my eggs in the grease. Yum!
From an old story from my ex-psycho, the Daggrafenreits from Carborro (that would would be west UNC for unknowing folks), used to come on da skool bus wit bacon greez in dayer hayer to make it luuk guud.
I put it in the freezer, but covering it would be a big help so the flavor does not dissipate.
I think I'm in love!
My grandfather used catfish from Lac La Nonne, Alberta.
It was amazing what he knew about gardening. Right up until he died, he devoted his time to a 1/4 acre sized garden. I regret not having the wisdom to learn more about gardening from him.
I bought a can of Rosarita “traditional” refried beans just this week. “Lard” was the second listed ingredient, right after beans. I heated them up in a small amount of bacon grease then slathered them in pico de gallo, sour cream, crumbled queso fresco, cilantro, etc. Yummy!
Just the other day I made bacon fried brussel sprouts.... yummy
Old Indian method of farming
‘Experts’ of the previous generation, told us to avoid whole milk, whole eggs, bacon, coffee and any ‘fat’ that was not vegetable / polyunsaturated. ‘Experts’ of this age have reversed so many of these dictums that it is NOT FUNNY! Bacon fat / Pork Belly (rendered) used to be a household standard as LARD! Taste a pie dough made with lard versus one with polyunsaturated and your taste buds will revolt at the latter!
What does this tell you about ‘expert’ advice in our times?
Grandpa’s was a wood cook stove
At what years was this? I remember them from the mid 40s.
Later they were replaced with butane or electric.
I had a college friend who used Vaseline Intensive Care lotion on her hair.
Nah:
1. 2 eggs fried in fresh butter, kosher salt, pepper, perhaps cumin if in the mood
2. bagel fried the same way
3. Lox, cream cheese, capers and onions
only bacon could make Brussel sprouts yummy ;)
We make homefries with it.
Dice up some potatoes and onions.
Start frying the potatoes first, so they can cook some.
Add the diced up onions and fry until cooked.
Season with salt and pepper.
Those polyunsaturated fats are poison. The only entirely safe fats are found in meat and dairy, and they should be consumed liberally.
We always use butter to bast if no bacon grease is available.
Probably.
He was 1/2 indian on his mother’s side. He made his way from the time he was 8 years old. Didn’t die a rich man, but he never really suffered from deprivation either.
I’ll be over Saturday morning. My Dad was an expert in cooking them that way.
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