Quote:
Originally Posted by Jesse
I do that with bacon grease as well. Works out nicely.
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I do save duck fat and freeze it, and use it in particular to sauté potatoes (yum), also bacon fat, separately, which adds a nice bite of smokiness to stews and soups.
Elle*
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You will hear thunder and remember me,
And think: she wanted storms. The rim
Of the sky will be the colour of hard crimson,
And your heart, as it was then, will be on fire.
Anna Akhmatova "White nights"
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