On Saturday, August 13, 2011 4:23:28 PM UTC-5, ImStillMags wrote:
> On Aug 13, 1:52*pm, wrote:
> > Potatoes enveloped in rich, beautiful, bacon fond.
> >
> > Served with a sunny-sider of course.
> >
> > http://flic.kr/p/acFB9w
> >
> > As usual all photos and step by step are on my blog if you are
> > interested.
> >
> > http://www.kokoscornerblog.com/mycor...ond-fried-pota....
> >
> > orhttp://tinyurl.com/3gn3qrb
> >
> > Off to have my cholesterol checked now. ;-)
>
>
> damn you Koko !!! I want some !! :-)

You can pour off the pork fat--which isn't as bad for plasma lipids as beef fat or even worse, butterfat--and replace the fat with a nice, neutral, high monounsaturate oil, while still allowing the fond to flavor the potatoes.. This morning I made fried potatoes. I didn't discard the bacon fat, but did add peanut oil. The moisture from the potatoes picked up the fond. If my family had cholesterol issues I would have poured off most of the bacon fat. To paraphrase the UNCF, a fond "is a terrible thing to waste."

--Bryan