Text 31775, 93 rader
Skriven 2009-12-04 09:16:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Bacon Grease
====================
-=> DAVE SACERDOTE wrote to SEAN DENNIS <=-

 SD> The bacon came out done but slightly chewy and there was
 SD> very little grease left on the bacon.  I patted the bacon dry
 SD> and it was absolutely delicious and had a nice texture that
 SD> other times bacon just didn't have for me.

 DS> That sounds like a pretty good way to cook bacon.

 SD> The grease went down the drain followed by hot soapy water.

 DS> It's better for your plumbing if you pour the grease into a dry,
 DS> empty can and put it in the trash when cool (if you don't save
 DS> bacon grease for other purposes.)

 DS> When I had a 4-family house, I had to call the drain guys twice
 DS> a year because I couldn't seem to make my tenants understand that
 DS> grease clogs pipes no matter how much hot soapy water follows it
 DS> down the drain.

Watch it. In this increasingly litigious society the Roto-Rooter might just sue
you for restraint of trade.    Bv)=

I save bacon drippings until they are used up or begin to go rancid (it HAS
happened - once). The rancid stuff I put out in the back yard and the wee
beasties from the forest preserve across the road probably had a feast. The
plastic dish was well-chewed and clear across the yard from where I left it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deviled Ham
 Categories: Pork, Seafood, Herbs, Chilies, Spreads
      Yield: 2 cups

  1 1/2 c  Cooked ham *
    1/4 c  Ham fat; diced
  1 1/2 tb Coarse mustard **
      2 ts Vinegar ***
        pn Nutmeg; fresh grated
        pn Cloves; scant
      5    Drops hot pepper sauce +
    1/2 ts Anchovy paste
        pn (big) ground black pepper
        pn (big) ground ginger
        pn (big) thyme
 
  * Ham: trimmings or cubes free of gristle or membranes. Trim
  fat from ham and measure. Picnic hams make good deviled ham.

  ** Vinegar: Use a well flavored vinegar. White wine vinegar
  keeps the color light, and balsamic has wonderful flavor.

  *** Mustard: Strong flavored or horseradish mustards give a
  good flavor. Avoid the yellow turmeric mustards.

  + Hot pepper sauce: Use the favorite and add more or less
  to taste. Habanero sauces are good, but I like to add
  jalapeno pepper rings instead of pepper sauce.

  Food processor makes this easy. Use a grinder if you do not
  have a food processor.

  Put the ham and ham fat in the food processor and pulse a
  few times to chop coarsely. Add the remainder of ingredients
  into the food processor bowl and pulse until the texture
  is a coarse pate.

  Test the seasonings and pulse a few more times to get a
  finer texture if needed. Pack the spread in jars or tight
  plastic containers and store in the refrigerator.

  The flavors blend for the first day or two.

  Keeps about 2 weeks (if it lasts that long).  

  Recipe: Improved from Better than Store Bought

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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