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Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
If you use a small metal bowl lined with a freezer bag, you can freeze individual fat-bombs. Once solid, remove from bowl, seal and freeze until needed.
When I make roasts, I don't make gravy with the drippins, but pour them into a dedicated ice cube tray, freeze and dump into a freezer bag. Great flavor booster for soups, stews & casseroles in individual portions. If you are trying to be healthier (read: less flavor), the fat will solidify at the top for easy ( but foolish) removal.
Whoa, the hot grease doesn't melt the freezer bag?
The jar thingy seems like a bit of an investment when I'm not even sure I would like cooking with bacon grease (hushit, Dave Maynar). So this is great tip for entry-level bacon greasing.
Also, how often do you guys make bacon?! I can probably count on my fingers (and maybe a couple toes) how many times I've made bacon at home. And I've only mastered it within the past couple months.
If you use a small metal bowl lined with a freezer bag, you can freeze individual fat-bombs. Once solid, remove from bowl, seal and freeze until needed.
When I make roasts, I don't make gravy with the drippins, but pour them into a dedicated ice cube tray, freeze and dump into a freezer bag. Great flavor booster for soups, stews & casseroles in individual portions. If you are trying to be healthier (read: less flavor), the fat will solidify at the top for easy ( but foolish) removal.
Whoa, the hot grease doesn't melt the freezer bag?
I suppose it would melt the freezer bag if you poured it in all sizzlin’ and poppin’; by the time you plate whatever produced that liquid flavor, it should have cooled enough that it works; if you wait too long, the worst you have to do is spoon it in the bag/bowl contraption. Putting the metal bowl and bag in the freezer prior to cooking also helps, I've found.
Also, how often do you guys make bacon?! I can probably count on my fingers (and maybe a couple toes) how many times I've made bacon at home. And I've only mastered it within the past couple months.
Bacon is Americas #1 condiment. If cooking a big piece of meat/seafood, wrap it in bacon to keep the exterior moist and add flavor. Or if I run out of grease I make a slab for sandwiches and store the grease for later.
I bought bacon from a farmers market a few weeks ago. A little more expensive but from the quality of this stuff I could see the pig in front of me spots and all. It was cut thicker then supermarket stuff usually is. I threw it on the grill and it was the most flavorful bacon I ever had. Highly recommend the good stuff. Most of the store brands are so fatty it just renders in the pan (grilled store bought bacon the same way a week later and it literally disappeared on the grates)
One is not a true southerner unless chitterlings and tripe are part of the diet.
Yea big jar of fat is about as far under the mason dixon line this city kid goes culinary wise. I dont even like sausage gravy/southern gravy/white gravy at all (which im assuming half of everyones fatjar goes into at one point and time)
Theres not a thing on the Cracker Barrel menu that I find appetizing.
Post by wannaberoo'ing on Oct 8, 2013 16:37:13 GMT -5
crazykittensmile, any food cultural heritage practices you care to share with us? No one else here is available to represent the West Coast, currently.
I grew up a mixture of the South and West Virginia (which has its own identity and food stuffs). Goulash is a common dish, and specific to, Pennsylvania and WV.
Yet another reason I'm out of place: I was always taught you throw out the grease, it's trash.
Grease might be tasty but a huge problems that I've had in the South and with Jamaicans as that they like to throw it into anything. Which means I don't see it, and I don't eat animal products which means I get sick as a dog. I have a strong feeling this is why I was sick at Moogfest last year. I had an excellent veg. burger at a bar at the airport; was a wreck a few hours later.
If you use a small metal bowl lined with a freezer bag, you can freeze individual fat-bombs. Once solid, remove from bowl, seal and freeze until needed.
When I make roasts, I don't make gravy with the drippins, but pour them into a dedicated ice cube tray, freeze and dump into a freezer bag. Great flavor booster for soups, stews & casseroles in individual portions. If you are trying to be healthier (read: less flavor), the fat will solidify at the top for easy ( but foolish) removal.
Whoa, the hot grease doesn't melt the freezer bag?
Naaah you can freeze just about anything, plastic bags are very heat resistant. My mom's freezer and basically filled with frozen fish, peppers, and non-chicken meats soaked in gravy. It looks a mess but they love it
crazykittensmile, any food cultural heritage practices you care to share with us? No one else here is available to represent the West Coast, currently.
I grew up a mixture of the South and West Virginia (which has its own identity and food stuffs). Goulash is a common dish, and specific to, Pennsylvania and WV.
Can't think of practices that everyone could apply at home at the moment... but my favorite cultural food memory is my maternal grandma getting all of the women of the (large) family together to make tamales for hours on end. The best part is there are tasks even the smallest hands can do (like removing stray strands from the corn husks), so everyone could participate. We used to do it at least twice a year, but we haven't done it in a long time because my grandma's health has been spotty.
crazykittensmile, any food cultural heritage practices you care to share with us? No one else here is available to represent the West Coast, currently.
I grew up a mixture of the South and West Virginia (which has its own identity and food stuffs). Goulash is a common dish, and specific to, Pennsylvania and WV.
Can't think of practices that everyone could apply at home at the moment... but my favorite cultural food memory is my maternal grandma getting all of the women of the (large) family together to make tamales for hours on end. The best part is there are tasks even the smallest hands can do (like removing stray strands from the corn husks), so everyone could participate. We used to do it at least twice a year, but we haven't done it in a long time because my grandma's health has been spotty.
Hopefully she'll be up to it soon. Whenever I can convince my grandmother to cook something from her past with me, all the good, untold stories come out. It jogs her memory, I guess. I get to hear things I never would have known, good eats get made, and since I am the one doing most of the work she gets to tell me how I am doing everything wrong. Everybody wins!
Post by wannaberoo'ing on Oct 8, 2013 18:26:15 GMT -5
Yeah, I really wish I had been able to learn more about how to make certain foods before my grandmas passed away. My paternal Grandma was an incredible baker. She ran a restaurant called the Green Mill. It sat along the Ohio River and she fed all the steel mill workers (Weirton Steel was at one time the largest steel factory in the country) pie and coffee all day long. I have pictures of her in her apron, covered in flour, standing behind the bar of the restaurant, with all of her pies and baked goods in glass holders around her. This was the 1940's and 50's. She was sorta a local legend for her cooking and kindness. They say the generosity did her restaurant in as she often fed the poor and the hobos for free. (she made moonshine out back too)
She died when I was 10, so not much time for me to learn her baking tricks, but I do remember being taught how to use a rolling pin and all that. The baking secrets died when she did, which is truly a shame.
My daughter's first band concert was tonight. She is 1st chair in the trombone section!!! (Band geeks get it!) I know it's only been a few weeks but I am super proud of all they have accomplished! Just had to get all that out there!
If you use a small metal bowl lined with a freezer bag, you can freeze individual fat-bombs. Once solid, remove from bowl, seal and freeze until needed.
When I make roasts, I don't make gravy with the drippins, but pour them into a dedicated ice cube tray, freeze and dump into a freezer bag. Great flavor booster for soups, stews & casseroles in individual portions. If you are trying to be healthier (read: less flavor), the fat will solidify at the top for easy ( but foolish) removal.
Whoa, the hot grease doesn't melt the freezer bag?
The jar thingy seems like a bit of an investment when I'm not even sure I would like cooking with bacon grease (hushiz, Dave Maynar). So this is great tip for entry-level bacon greasing.
Also, how often do you guys make bacon?! I can probably count on my fingers (and maybe a couple toes) how many times I've made bacon at home. And I've only mastered it within the past couple months.
You can use a spaghetti sauce jar if you don't want to buy a special canister. It's what I use since I have 20 of them lying about. They make great glasses.
I keep leftover bacon grease in a container. Use to keep it on the counter, but now in the fridge. I do want to say I disagree that bacon fat is bad for you. Those hash browns are the killer.
Work is actually going decent for once. Being trained to take over a part of the "Holy Trinity" of my shift, as one of the top people (aside from actual managers).
My attempt at giving up coffee lasted one day. Oh well.
Aww, but this is the best time of year to be a coffee drinker!
I know! I just got to the point where I was drink 3-4 cups a day plus 4-5 shots of espresso. I've managed to scale back to 2-3 cups and only 1-2 shots of espresso. Maybe I'll work on completely cutting the espresso and starting to switch to tea or something.
Yesterday (didn't have ANY caffeine) was hell though. Never again.
At work right now, we're working on transitioning from ICD-9 to ICD-10, which must be done by fall of next year. But man, with over 70,000 of them, these codes get ridiculously specific. For example:
V96.15XD: Air and space transport accidents -> Accident to nonpowered aircraft causing injury to occupant -> Hang-glider explosion injuring occupant, subsequent encounter
If you use a small metal bowl lined with a freezer bag, you can freeze individual fat-bombs. Once solid, remove from bowl, seal and freeze until needed.
When I make roasts, I don't make gravy with the drippins, but pour them into a dedicated ice cube tray, freeze and dump into a freezer bag. Great flavor booster for soups, stews & casseroles in individual portions. If you are trying to be healthier (read: less flavor), the fat will solidify at the top for easy ( but foolish) removal.
This also works with wine or stock.
Whenever my mom makes gravy or stock (which is quite often- she’ll make whole chickens/turkeys for the purpose of having the carcass), she will put ice cubes in the stock to allow the fat to solidify on top and easily spooned off.
And I bet it surprises you all (ha) that I was raised, and still believe in, throwing away all bacon grease. Actually, we rarely even made bacon growing up. We have big Sunday brunches most weeks. We would be bagels with cream cheese, smoked salmon, red onion and capers. Also on the table? Other fish like pickled herring, fruit and eggs. And no we aren’t Jewish.. we just went frequented Jewish NY delis and bakeries. Besides the big Sunday brunches, I don’t really remember anything specific besides eggs (usually sunny side up, poached or soft-boiled) and toast or cereal for breakfast.
Welcome back Bonz, but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal.
e have big Sunday brunches most weeks. We would be bagels with cream cheese, smoked salmon, red onion and capers. Also on the table? Other fish like pickled herring, fruit and eggs.