BACON IS FOR CLOSERS...

[DayTimer]

When I get tired of bacon ...

 

[DayTimer]

 

[DayTimer]

 

[WinoBlues]

Love is grand.

You young people are so wit it.

I'm a little old fashioned, I still like my girl/girls.

 

[DayTimer]

I'm a little old fashioned, I still like my girl/girls.

I think the "guy/girl" was because the "steak died for you" message is meant to apply to both girl/guy readers.

Then again, in this day and age, you never know.

Live and let love, say I.

 

[DayTimer]

 

[WinoBlues]

Quick question - one of my boys bought and seasoned an old cast iron skillet for my birthday.

We got into a discussion on real butter v margarine. Then lard v seed oils. I really need to stop watching the JRE.

I switched to butter a few years ago.

I have not seen lard since my abuela used to buy the 5 gal buckets.

What do you bacon veins think?

 

[WinoBlues]

One more question - is there a significant difference in brands of lard?

 

[DayTimer]

Quick question - one of my boys bought and seasoned an old cast iron skillet for my birthday.

We got into a discussion on real butter v margarine. Then lard v seed oils. I really need to stop watching the JRE.

I switched to butter a few years ago.

I have not seen lard since my abuela used to buy the 5 gal buckets.

What do you bacon veins think?

1) I avoid margarine and seed oils, but I do use olive oil on occasion, but NOT for cooking. I am not an expert, but what I have read and watched has led me to make this decision.

2) Butter, lard, bacon grease (I save the bacon renderings for cooking) for cooking when needed (primarily for fish and less fatty cuts of meat for the rare time I actually cook in a fry pan).

3) I used to buy this lard at Wally World, but haven't used it in a couple of years:

Armour Lard, 16 oz Tub - Walmart.com

I find myself using less and less added fats. When frying meats most will have enough fat on their own without me adding any. When I do fry, it is usually just to get a nice sear on the outside, and then into the oven with the meat. For example, yesterday I made chuck tender roasts for my son and I, and I fried each side for 3 or 4 minutes, then into the oven, loosely covered at 350*F for about two-two and half hours.

Today is game day and for me that means baby back ribs. I have a couple of racks in the smoekr, and they've been there low and slow since 9 AM. I'm about to pull them off, wrap them tight in foil, and throw them in a preheated 350*F oven. I'll wait a few minutes, then turn the oven off but keep the ribs in there until kick off at 3:30ish.

No butter, lard, or bacon fat used on either day.

For seasoning your cast iron pan, a small tub of lard or some bacon grease would probably me my preferred way to go. I have been wanting to get a cast iron pan myself so I could sear meats on the stove and then put the same pan right into the oven. I would use lard even though the folks at Lodge say you can use vegetable oils. Yuck.

 

[DayTimer]

One more question - is there a significant difference in brands of lard?

Unless there is some weird extra processing that some companies do, I would assume pig fat is pig fat. But that is a good question, Lee. I don't have the answer for you.