When mom cooked breakfast, she’d collect bacon grease (as, like, supplemental butter) and add that to subsequent meals. AFAIK, it still happens, but is probably less common.
Cooking for two people, I do half a pound of thick cut bacon, and when it’s done and the bacon off to the side, put in 6 eggs scrambled up right into the grease. I’ve found this is the perfect ratio of bacon grease to eggs.
I know it’s bad for me, so I use it very sparingly, but I have a jar of bacon grease that gets used every so often. I’ll be honest, I don’t know anyone outside my family that still does it.
I’m also from bumfuck nowhere, so that could be an influencing factor on why I am the way I am.
I don’t use it sparingly and I also have a jar of bacon grease.
The day I learned to put a coffee filter or paper towel in the jar under the lid ring to filter the hot oil? Game changer.
My grocery store carries “bulk bacon” which is packs of low quality fatty bacon that’s great for cooking. I buy that sometimes and the grease off a pound fills a pint jar about halfway, sometimes more.
Good news, it’s not bad for you at all compared to industrially refined oils. Enjoy your bacon grease!
Isn’t that basically lard and can’t you just buy the lard in a jar or can?
Reduce, reuse, recycle
Yes and no. Bacon has curing salts and spices and some time in a cold smoker ideally. That all adds some additional flavor to the grease.
Lard is just plain pig fat that is rendered down and strained to remove bits of meat and skin. No seasoning and no smoke
I can assure you that this is not uncommon at all xD
I have a special container to keep bacon grease in. But I’d only use it to fry in.
I do this! I use it in my cast iron before cooking most things I was using butter for. I mean, the grease comes free with the bacon, it would be a shame to waste it
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You don’t have a coffee can full of bacon grease on your counter?
Depends. It’s either a pound of cream cheese or a pound of HFCS. Bonus points for adding both to a dish.
Do people for reals buy HFCS for home baking? Like you can just go buy a jug at the grocery store? I’ve seen it in ingredients lists of packaged foods, but I’ve never seen the stuff itself IRL. (Gonna assume it looks roughly like syrup. Corn syrup maybe.)
It is corn syrup. And people buy it for cooking, not just companies. Think cookies and home-made candies.
Nah, high fructose corn syrup is a more heavily processed version of normal corn syrup.
The processing causes the glucose to break down into fructose, which is perceived as sweeter. In the end, it’s just different types of sugar in syrup form.
Who is using Hydrofluorocarbons in their cooking? That’s probably a bad idea. Heat plus HFCs is how you wind up inhaling hydrofluoric acid.
You aint from Michigan if you neva done this
High Fructose Corn Syrup
Confirmed
Cream cheese is universally beloved, even by those with lactose intolerance
It’s the thing I miss most
It’s also the thing my body hates the most
I greatly dislike cream cheese
I an horribly wrong then, I take it back and I wish to go back to when I was a baby so that I can avoid ever having made this foolish assertion.
can confirm. american midwest is stuck in this gross perverse 1970s style of cooking. think tuna casseroles, sour cream beef strog, and cheese broccoli
Hey now, the Midwest is at least past the jello craze of the 70s (seriously go look up some cookbooks from that era. So. Much. Jello.)
I mean, with advertising like this, who can say it’s wrong?
The bit about the food in LA being delicious might not be true but the second half is 100% true.
That or 3 sticks of butter
That and 3 sticks of butter
And/or a pint of heavy cream.
Although, there is absolutely amazing indulgent food in Los Angeles. There is great healthy food but it isn’t all Erwhon smoothies.
Gotta balance that out with more salt and sugar.
This one is correct.
Is that Los Angeles, Latin America, or Louisiana?
Clearly it’s Latvia.
It ain’t Louisiana. Nary one of them is how they cook down there.
La: so you gotta keep cookin that roux…
Context clues tell us it’s Los Angeles. I’m sure there’s plenty of people who eschew sugar and additives everywhere but in LA there’s the whole industry of people who have to run around weighing 15 pounds less than skinny but still appear attractive and healthy and smiley or they won’t get work.
(Whereas in the Midwest, cream cheese and butter are needed daily, 10 months of the year, to prevent one from freezing solid.)
The difference between the Midwest and LA is also how fresh the produce is. Most of the produce in the US comes from California so it would make sense that the biggest metro areas closest to the fresh veg and fruit would focus on eating healthy and nutritious foods. The Midwest is the home to some incredible cheese and ice creams, likely much more dairy as a whole. The amount of cow in Midwestern meals is what one would expect the same way proximity to the produce influences CA cuisine.
Sounds accurate to me.
does LA even have an original dish? afaik its only good because it hosts a lot of asian/latin food.
At the Minnesota State Faire last year, I had deep fried cheesecake batter. Yes, this is correct.
I just got a bbq pork chop on a stick and saw some local band called Slipknot when I went to the Iowa State Fair
chocolate covered frozen cheesecake is way better. but i got banned from the state fair for complaining about the awful heat so i dont go there anymore
Was it glorious?
I don’t think I’d have it again, tbh. The texture of the batter isn’t for me.
It’s gluttonous as hell, though, and for state faire food, that’s all that matters.
Recipes in the south: The secret ingredient is more butter.
Me who just made buffalo chicken an hour ago in Illinois
Sounds about right.
Move a little to the southeast and its just lard added for flavor.
