Gray Matters by Stuart Carlson and Jerry Resler for January 06, 2023

Drip, drip, drip…

Mom and Dad used bacon fat in cooking. Both lived into their late nineties. Also lentils and lots of garlic…

I cook up the meat once a week. (disabled, so it’s easier) One pan. Bacon first, then drain the fat and use it to flavor steak tips, cube steaks, burgers and loose meat (ground beef). Dad often spoke of how during the depression they didn’t have to use butter on toast, they had bacon fat to use. Like Zykoic’s folks mine lived into their nineties as well.

Bacon nectar. I’m going to have to work that into my cooking lexicon. Thanks Stuart & Jerry.

Pan liquor? With a little of the fond from the pan… and a wine reduction.

Nectar, the DRINK of the Greek and Roman gods…

Uhh, drinking the fat, yuck…

I think even the arteries like the sound of ‘nectar’.

Bacon nectar, so much better than partially hydrogenated veggie oils.

BACON!!!!!!