Meat fat bombs!
lithezebra
Posts: 3,670 Member
I don't know what to call it, but I just made the most delicious thing with the soggy, greasy connective tissue and fat I cut out of a pork shoulder that's going in stew. I threw it in a single layer on a baking sheet and roasted it until it was crispy and delicious. It's like pork rinds, only richer and meatier! (You guys are the only people on this site who are likely to appreciate my meaty fat bombs).
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I made some delicious pork crackling a few nights ago when I slow roasted some pork belly. I don't know what's better, the crunch pig skin or the soft melty fat underneath.0
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Yum!!
Favorite breakfast:
- 1/2 lb grassfed beef patty
- 2 slices bacon
- 1-2 oz cheddar
It's usually around 50g of fat. Good start to the day! Lol0 -
Bacon cheeseburger for breakfast = yum! Same for roasted pork belly. I had fried pork belly at a Thai restaurant in the Washington DC area, and would love to recreate that recipe.0
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Sounds NOMMY!0
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Yes! Nom, nom, nom!!
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I'm researching chicken liver pate recipes for my next fat bomb. (I know that organ meats are nutritious, but it takes a lot of fat to get me to eat them).
Here's one made with butter: http://www.foodandwine.com/recipes/chicken-liver-pate-march-20070 -
Sounds great! Will have to try them.0
