Discussion in 'The Bar' started by crazypreacher, Jul 29, 2015.
That chicken looks a little greasy. My sister in law still uses the solid white crisco in a can. I'm pretty sure it has all kinds of bad fats in it.
Better results than oil.
it's finger lickin' good.
Back when I was a little gwart, my mom used to have a can that she kept grease in. Bacon grease, whatever. When she was done cooking, she'd poor the grease into that can. I think that was pretty common back in the day. She'd use that grease to fry chicken and it was pretty damn good. I sure can't make it that good.
I strain and save bacon fat.
I'd probably do that but Mrs. gwart would have a cow. She's probably the only reason I haven't had my first heart attack yet.
I get it. I used to eat tamales a lot till I found out what the dough was about.
I don't strain it. I like having little flakes of charred bacon goodness on my fried eggs
That's the only time I get to use it. I'll fry some bacon and then fry eggs in the same pan. Yum.
I wouldn't even know what to do with it.
It melts and looks just like oil. The problem is the hydrogenated vegetable oil or whatever it is called is supposed to be bad plus it has more trans fats.
Olive oil vegetable oil (coconut oil for making popcorn) and butter. That's all I know, that's all I'm willing to try. And FEH on crisco
@Bro please give us heathens the lessons on transfats. Save us.
I read an article about how soybean oil while low in sat fat promotes weight gain worse than sugar.