I’ve gone one better, and use pigs lard
Bacon grease. My mother would throw it in tge garbage when I was a kid. She would be aghast now to see mecooking with it.
Pig lard is certainly the bomb, but I’ve seen the two used in different ways, I’ve eaten many homemade biscuits made with lard, but I’ve never put a dab of lard on top of it or added a little lard to my baked potato.
Back in the day, fast food places cooked french fries with lard but now they all use vegetable oil (which is unhealthy) and, more importantly, the fries don’t taste as good.
#1) Lard.
$2) Bacon grease.
#) Olive oil.
#4) Butter.
#5) Butter, the best of the best.
Hydrogenated margarine type concoctions have no place in my kitchen.
“I’ve gone one better, and use pigs lard”
unless you make your own, you’re not any better off eating retail lard, which is partially hydrogenated like margarine as well as dosed with preservatives, all to make it shelf-stable at room temperature, the same reason margarine is partially hydrogenated ...
i actually make my own tallow, but unless its kept frozen, it’ll mold in a few weeks even in the refrigerator ...
I knew families in Germany that always saved the rendered fat from cooking goose for their holiday meals, and put bacon crumbles in it for butter. Darn tasty toast!!!!
Haven’t bought any form of hydrogenated seed oils in years, grass fed butter only.
As I have done for years.
amen bother