Christine Dabney wrote:
> I am just reading this new cookbook, called FAT.
>
> I just came across a recipe the perfect BLT.
>
> It uses a bacon mayonnaise. The recipe uses liquid bacon fat.
> Otherwise, it looks like a standard mayo recipe.
>
> I have to try this....
>
> Christine

If you wanted that effect, you could save the bacon grease, and use a
brush to put it on your bread before toasting (or grilling, or frying).
BTW, I'll vouch for those silicon brushes. Not only do they perform
the same job as the traditional ones, they are much easier to clean. I
bought them for use during grilling, but I use them for many other
things now inside in the kitchen.

I always save my bacon grease in a jar in the fridge for making fried
eggs, green beans, bean soup without bacon, etc. The bacon grease lasts
forever, and just waits to share some bacon love in your cooking. Bread?
Grilled cheese? A TB in your sausage and sauerkraut? Add to your cheddar
type fondue? Let your experimentation grow.

Bob

"Bob Muncie" > wrote in message
...
> Christine Dabney wrote:
>> I am just reading this new cookbook, called FAT. I just came across a
>> recipe the perfect BLT. It uses a bacon mayonnaise. The recipe uses
>> liquid bacon fat.
>> Otherwise, it looks like a standard mayo recipe. I have to try this....
>>
>>
>> Christine
>
> If you wanted that effect, you could save the bacon grease, and use a
> brush to put it on your bread before toasting (or grilling, or frying).
> BTW, I'll vouch for those silicon brushes. Not only do they perform the
> same job as the traditional ones, they are much easier to clean. I bought
> them for use during grilling, but I use them for many other things now
> inside in the kitchen.
>
> I always save my bacon grease in a jar in the fridge for making fried
> eggs, green beans, bean soup without bacon, etc. The bacon grease lasts
> forever, and just waits to share some bacon love in your cooking. Bread?
> Grilled cheese? A TB in your sausage and sauerkraut? Add to your cheddar
> type fondue? Let your experimentation grow.


My grandmother saved bacon grease and I got away from it for most of my life
until I moved to the South. The wife keeps a jar of it that we replenish
whenever we make bacon. But I'm not comfortable leaving it out so we keep
the jar in the fridge.... and I am not a fan of the tiny burnt bits in the
grease, so every once in a while we'll let it sit out and nuke it for a few
seconds until liquid. The bits and pieces fall to the bottom and the jar
goes back into the fridge.

We love the stuff.

George L

George Leppla said...

> My grandmother saved bacon grease and I got away from it for most of my
> life until I moved to the South. The wife keeps a jar of it that we
> replenish whenever we make bacon. But I'm not comfortable leaving it
> out so we keep the jar in the fridge.... and I am not a fan of the tiny
> burnt bits in the grease, so every once in a while we'll let it sit out
> and nuke it for a few seconds until liquid. The bits and pieces fall to
> the bottom and the jar goes back into the fridge.
>
> We love the stuff.
>
> George L


Mom used to strain and add pan bacon and chicken fats to a bottle in the
fridge she'd use for future fat-in-the-pan usage, little to my knowledge as
a kid.

One day I was really thirsty and I saw the bottle and I thought it was iced
tea. I filled a glass with some, somewhat puzzled by the slow pour. One sip
and I knew I'd made a BIG mistake!!! YEEUCK!!!!!!

Andy






--
I'm no longer a danger to society.

On Sat, 15 Aug 2009 00:23:16 -0400, Bob Muncie >
wrote:


> BTW, I'll vouch for those silicon brushes. Not only do they perform
>the same job as the traditional ones, they are much easier to clean. I
>bought them for use during grilling, but I use them for many other
>things now inside in the kitchen.

True, true!

I used to buy bargain brushes at the hardware store, until I noticed
the plastic bristles would melt while greasing a skillet. I swear by
those silicone jobbies now. And easy to clean, as 'e said.

Alex

On Sat, 15 Aug 2009 07:09:46 -0500, Andy > wrote:


>One day I was really thirsty and I saw the bottle and I thought it was iced
>tea. I filled a glass with some, somewhat puzzled by the slow pour. One sip
>and I knew I'd made a BIG mistake!!! YEEUCK!!!!!!

One-up time.... when I was a *lot* younger, in 1947, we lived in
Dickenson, TX, Galveston CY, where I caught a foot fungus that
threatened to eat up and dissolve my toes.

One day, after playing among the coral snakes and pine cones, I
came back in and saw what I *thought* was Grape KoolAid in a
pitcher. I drank some, and you did not want to witness the result.

It was a solution of Potassium Permanganate, made by Mum for
me to wash my toes in. Bad stuff, I can tell you. Ah yes, I remember
it well.

Alex

George Leppla wrote:

> My grandmother saved bacon grease and I got away from it for most of my
> life until I moved to the South. The wife keeps a jar of it that we
> replenish whenever we make bacon. But I'm not comfortable leaving it
> out so we keep the jar in the fridge.... and I am not a fan of the tiny
> burnt bits in the grease, so every once in a while we'll let it sit out
> and nuke it for a few seconds until liquid. The bits and pieces fall to
> the bottom and the jar goes back into the fridge.

I don't like the bits, either, so I put the fat into the jar by way of a
coffee filter I've put in the neck of the jar first. I do the same with
schmaltz. Pure, unadulterated, lipid goodness.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Chemiker said...

> On Sat, 15 Aug 2009 07:09:46 -0500, Andy > wrote:
>
>
>>One day I was really thirsty and I saw the bottle and I thought it was
>>iced tea. I filled a glass with some, somewhat puzzled by the slow pour.
>>One sip and I knew I'd made a BIG mistake!!! YEEUCK!!!!!!
>
> One-up time.... when I was a *lot* younger, in 1947, we lived in
> Dickenson, TX, Galveston CY, where I caught a foot fungus that
> threatened to eat up and dissolve my toes.
>
> One day, after playing among the coral snakes and pine cones, I
> came back in and saw what I *thought* was Grape KoolAid in a
> pitcher. I drank some, and you did not want to witness the result.
>
> It was a solution of Potassium Permanganate, made by Mum for
> me to wash my toes in. Bad stuff, I can tell you. Ah yes, I remember
> it well.
>
> Alex


Geez... yeah... you trumped my "iced tea!!!"

Andy

"Chemiker" > wrote in message
...
> On Sat, 15 Aug 2009 00:23:16 -0400, Bob Muncie >
> wrote:
>
>
>> BTW, I'll vouch for those silicon brushes. Not only do they perform
>>the same job as the traditional ones, they are much easier to clean. I
>>bought them for use during grilling, but I use them for many other
>>things now inside in the kitchen.
>
> True, true!
>
> I used to buy bargain brushes at the hardware store, until I noticed
> the plastic bristles would melt while greasing a skillet. I swear by
> those silicone jobbies now. And easy to clean, as 'e said.
>
> Alex

Huh? Why would you need a brush to grease a skillet, just toss in a knob of
butter or a glug of oil and swirl.

I use a brush for greasing bakeware... I have a 25¢ natural bristle with
wooden handle throw away that I've been using some thirty years and still
haven't thrown it away and it doesn't appear ready for the landfill any time
soon. Early on when it began losing bristles I removed the ferrule from the
handle and epoxied the back ends of the bristles, also shortened the
bristels by about half with scissors to make them stiffer. No problem
cleaning with hot soapy water.