Pioneer Woman
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GottaBurnEmAll wrote: »If you want to see someone who really gets into it, with a focus on food, check out https://www.youtube.com/user/jastownsendandson for colonial cooking. Think super geek, Colonial America style. My husband watches his channel all the time. It's a bit earlier than the pioneers, but pretty interesting! I draw the line at using a bunch of twigs as a whisk, though
Oh, I love that channel!
I have to admit I rolled my eyes when my husband first started watching it (he watches some oddball stuff) but I've grown to like it.3 -
If you want to see someone who really gets into it, with a focus on food, check out https://www.youtube.com/user/jastownsendandson for colonial cooking. Think super geek, Colonial America style. My husband watches his channel all the time. It's a bit earlier than the pioneers, but pretty interesting! I draw the line at using a bunch of twigs as a whisk, though
Dude! I literally live an hour away from his store, and my whole family has an 1812 era outfit from Townsend’s because for a few years we volunteered at a festival requiring period dress. I love this channel!9 -
French_Peasant wrote: »If you want to see someone who really gets into it, with a focus on food, check out https://www.youtube.com/user/jastownsendandson for colonial cooking. Think super geek, Colonial America style. My husband watches his channel all the time. It's a bit earlier than the pioneers, but pretty interesting! I draw the line at using a bunch of twigs as a whisk, though
Dude! I literally live an hour away from his store, and my whole family has an 1812 era outfit from Townsend’s because for a few years we volunteered at a festival requiring period dress. I love this channel!
Really? That's awesome! My husband so wants to visit his store. 2 -
French_Peasant wrote: »French_Peasant wrote: »L1zardQueen wrote: »I bet they had pie.
Heck yeah! Sugar cream pie, with a lard or butter crust and ALL the sugar!
Laura Ingalls' ma made a pie out of green pumpkin. Pa thought it was apple *nods*
I remember that! It was in The Long Winter, wasn't it? I believe there is a lot of pie referenced in Farmer Boy too. And I was thinking of the washtub full of honey that Pa got from the bee tree in Big Woods, where he tells Ma to take the bucket of honey, and she is so disappointed, till she realized he was joking and had every vessel in the back of the wagon overflowing with honey.
I reread the books some years ago, and hadn't remembered how much they are always worrying about food, though.
This is fun: http://littlehouseontheprairie.com/little-house-on-the-prairie-recipe-index/
This is great! I have a printed recipe book that I borrowed from a friend and really need to return...maybe I can do that now that I have this!1 -
French_Peasant wrote: »If you want to see someone who really gets into it, with a focus on food, check out https://www.youtube.com/user/jastownsendandson for colonial cooking. Think super geek, Colonial America style. My husband watches his channel all the time. It's a bit earlier than the pioneers, but pretty interesting! I draw the line at using a bunch of twigs as a whisk, though
Dude! I literally live an hour away from his store, and my whole family has an 1812 era outfit from Townsend’s because for a few years we volunteered at a festival requiring period dress. I love this channel!
Really? That's awesome! My husband so wants to visit his store.
Does he reenact? There are some big events in this area, like Feast of the Hunters Moon near Purdue University, Battle of Missinnewa, etc. The store is pretty small but completely legit with all the old timey stuff. You feel like you are in a time warp.3 -
French_Peasant wrote: »If you want to see someone who really gets into it, with a focus on food, check out https://www.youtube.com/user/jastownsendandson for colonial cooking. Think super geek, Colonial America style. My husband watches his channel all the time. It's a bit earlier than the pioneers, but pretty interesting! I draw the line at using a bunch of twigs as a whisk, though
Dude! I literally live an hour away from his store, and my whole family has an 1812 era outfit from Townsend’s because for a few years we volunteered at a festival requiring period dress. I love this channel!
Really? That's awesome! My husband so wants to visit his store.
😂1 -
French_Peasant wrote: »French_Peasant wrote: »If you want to see someone who really gets into it, with a focus on food, check out https://www.youtube.com/user/jastownsendandson for colonial cooking. Think super geek, Colonial America style. My husband watches his channel all the time. It's a bit earlier than the pioneers, but pretty interesting! I draw the line at using a bunch of twigs as a whisk, though
Dude! I literally live an hour away from his store, and my whole family has an 1812 era outfit from Townsend’s because for a few years we volunteered at a festival requiring period dress. I love this channel!
Really? That's awesome! My husband so wants to visit his store.
Does he reenact? There are some big events in this area, like Feast of the Hunters Moon near Purdue University, Battle of Missinnewa, etc. The store is pretty small but completely legit with all the old timey stuff. You feel like you are in a time warp.
https://youtu.be/-w0WPkB3XJ4 6 -
French_Peasant wrote: »French_Peasant wrote: »If you want to see someone who really gets into it, with a focus on food, check out https://www.youtube.com/user/jastownsendandson for colonial cooking. Think super geek, Colonial America style. My husband watches his channel all the time. It's a bit earlier than the pioneers, but pretty interesting! I draw the line at using a bunch of twigs as a whisk, though
Dude! I literally live an hour away from his store, and my whole family has an 1812 era outfit from Townsend’s because for a few years we volunteered at a festival requiring period dress. I love this channel!
Really? That's awesome! My husband so wants to visit his store.
Does he reenact? There are some big events in this area, like Feast of the Hunters Moon near Purdue University, Battle of Missinnewa, etc. The store is pretty small but completely legit with all the old timey stuff. You feel like you are in a time warp.
No, he's not into any kind of reenacting. He's just the type that is always learning and finds lots of different things fascinating
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MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?3 -
MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Bacon grease is usually stored at room temp. Something that some people don't know is that salted butter can be stored at room temp as well if you go through it in about a week.
Edited to add: salted
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MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Bacon grease is usually stored at room temp. Something that some people don't know is that butter can be stored at room temp as well if you go through it in about a week.
I think salted butter, but not sweet butter.3 -
You are probably right. I have never purchased anything but salted butter.0
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MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Without, mostly, I believe, back in the day. Didn't have much refrigeration pre-REA in the sticks among the subsistence farmers, except the ice house, and that's too far from the cookstove to be handy. Then the habit persisted. Regular reheating is helpful. But I'm not expert - I was a towheaded tiny person in the 1950s.
Dunno about modern usage. I'm a veg.0 -
MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Without, mostly, I believe, back in the day. Didn't have much refrigeration pre-REA in the sticks among the subsistence farmers, except the ice house, and that's too far from the cookstove to be handy. Then the habit persisted. Regular reheating is helpful. But I'm not expert - I was a towheaded tiny person in the 1950s.
Dunno about modern usage. I'm a veg.
Salt was the precursor to the ice for keeping foods safe to eat. Bacon was cured with salt.4 -
L1zardQueen wrote: »French_Peasant wrote: »French_Peasant wrote: »If you want to see someone who really gets into it, with a focus on food, check out https://www.youtube.com/user/jastownsendandson for colonial cooking. Think super geek, Colonial America style. My husband watches his channel all the time. It's a bit earlier than the pioneers, but pretty interesting! I draw the line at using a bunch of twigs as a whisk, though
Dude! I literally live an hour away from his store, and my whole family has an 1812 era outfit from Townsend’s because for a few years we volunteered at a festival requiring period dress. I love this channel!
Really? That's awesome! My husband so wants to visit his store.
Does he reenact? There are some big events in this area, like Feast of the Hunters Moon near Purdue University, Battle of Missinnewa, etc. The store is pretty small but completely legit with all the old timey stuff. You feel like you are in a time warp.https://youtu.be/-w0WPkB3XJ4
5 -
L1zardQueen wrote: »MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Without, mostly, I believe, back in the day. Didn't have much refrigeration pre-REA in the sticks among the subsistence farmers, except the ice house, and that's too far from the cookstove to be handy. Then the habit persisted. Regular reheating is helpful. But I'm not expert - I was a towheaded tiny person in the 1950s.
Dunno about modern usage. I'm a veg.
Salt was the precursor to the ice for keeping foods safe to eat. Bacon was cured with salt.
So we're saying the salt content of bacon grease keeps it safe? I just can't wrap my head around the idea that grease with little bits of meat in it (even after straining) would be safe at room temp. No biggie though... don't plan on using it anyway 0 -
L1zardQueen wrote: »MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Without, mostly, I believe, back in the day. Didn't have much refrigeration pre-REA in the sticks among the subsistence farmers, except the ice house, and that's too far from the cookstove to be handy. Then the habit persisted. Regular reheating is helpful. But I'm not expert - I was a towheaded tiny person in the 1950s.
Dunno about modern usage. I'm a veg.
Salt was the precursor to the ice for keeping foods safe to eat. Bacon was cured with salt.
So we're saying the salt content of bacon grease keeps it safe? I just can't wrap my head around the idea that grease with little bits of meat in it (even after straining) would be safe at room temp. No biggie though... don't plan on using it anyway
It's quickly little bits of carbon, not meat, with daily reuse. And oil keeps at room temp, right? As long as it doesn't get rancid, you're fine.4 -
L1zardQueen wrote: »MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Without, mostly, I believe, back in the day. Didn't have much refrigeration pre-REA in the sticks among the subsistence farmers, except the ice house, and that's too far from the cookstove to be handy. Then the habit persisted. Regular reheating is helpful. But I'm not expert - I was a towheaded tiny person in the 1950s.
Dunno about modern usage. I'm a veg.
Salt was the precursor to the ice for keeping foods safe to eat. Bacon was cured with salt.
So we're saying the salt content of bacon grease keeps it safe? I just can't wrap my head around the idea that grease with little bits of meat in it (even after straining) would be safe at room temp. No biggie though... don't plan on using it anyway
Google, “how is salami made”?5 -
L1zardQueen wrote: »MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Without, mostly, I believe, back in the day. Didn't have much refrigeration pre-REA in the sticks among the subsistence farmers, except the ice house, and that's too far from the cookstove to be handy. Then the habit persisted. Regular reheating is helpful. But I'm not expert - I was a towheaded tiny person in the 1950s.
Dunno about modern usage. I'm a veg.
Salt was the precursor to the ice for keeping foods safe to eat. Bacon was cured with salt.
So we're saying the salt content of bacon grease keeps it safe? I just can't wrap my head around the idea that grease with little bits of meat in it (even after straining) would be safe at room temp. No biggie though... don't plan on using it anyway
It's quickly little bits of carbon, not meat, with daily reuse. And oil keeps at room temp, right? As long as it doesn't get rancid, you're fine.
Daily reuse... ewww
I know I'm pathetic- my mom would be so disappointed in me! 0 -
L1zardQueen wrote: »L1zardQueen wrote: »MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Without, mostly, I believe, back in the day. Didn't have much refrigeration pre-REA in the sticks among the subsistence farmers, except the ice house, and that's too far from the cookstove to be handy. Then the habit persisted. Regular reheating is helpful. But I'm not expert - I was a towheaded tiny person in the 1950s.
Dunno about modern usage. I'm a veg.
Salt was the precursor to the ice for keeping foods safe to eat. Bacon was cured with salt.
So we're saying the salt content of bacon grease keeps it safe? I just can't wrap my head around the idea that grease with little bits of meat in it (even after straining) would be safe at room temp. No biggie though... don't plan on using it anyway
Google, “how is salami made”?
Not a chance! 1
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