On May 21, 9:17*pm, George M. Middius > wrote:

> Anyway, I was commenting on the flavor of bacon in the potatoes. The
> texture and potato-ness were fine. I've heard people raving about
> cooking potatoes in bacon fat, but the wonder of it all escapes me.


My grandmother kept bacon fat for some thing and used clarified
butter for others. I mentioned bacon fat potatoes in another thread
just today. But really it was not just potatoes I was thinking of, it
was potatoes and onions and keilbasa. It was a rib-sticking item for
a kid after playing around or swimming all afternoon. My point was
not about the flavor of the bacon or lard or whatever fat is used as
much as it was about how little of such fat a person needs for cooking
compared to what a lot of people think they need.

TJ