Favourite fat and why

[vokera80e]

Just look at what lard does to you......

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[ninebob]

Same goes for jacket potatoes: cheese, beans, and enough butter to drown it all in.
.

Cheese, butter and chicken curry. The butter goes in first, then the cheese and the hot curry on last to melt the lot

ooooo... will be trying that sometime very soon, sounds lovely!

 

[RF Lighting]

Bacon fat, cooked till its crispy.

mmmmmm

 

[nickso]

genuine poster / ad

hmm genuinely out of viz i think.

 

[JohnD]

Goose fat makes a nice roast potato, but is fairly expensive (I bought some in Normandy last months much cheaper than here).

Beef dripping also makes an excellent roast potato and is good for browning cow for a casserole or pot roast.

I always do my browning in small batches in a heavy iron pot and let the fat drain off before finishing. I eat very little fat as I have plenty already and mostly use olive oil.

BTW I use a modified Delia method for roast potatoes and roast vegs, browning them one at a time in very hot deep fat instead of putting them in a great oven pan to get greasy.

 

[JohnD]

used to like 16 but 32 is now my favourite.

you mean women and their dress sizes?

 

[bernardgreen]

used to like 16 but 32 is now my favourite.

you mean women and their dress sizes?

You can allocate more in a 32. More fat, more to work with as the Wieght Watchers would say

 

[tim west]

Precisely bernard, more clusters to play with

 

[bernardgreen]

Precisely bernard, more clusters to play with

Aye.... the more clusters in the fat the better. Such a pity that others haven't knowingly experienced such joy.....