Meat Fat.
A Moose in Love wrote:
> On May 21, 8:49 pm, "Julie Bove" > wrote:
>> A Moose in Love wrote:
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>>> On May 21, 8:27 pm, "Julie Bove" > wrote:
>>>> What do you do with it?
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>>>> When I was a kid, my mom had a old jar that she used for it.
>>>> Usually a Marshmallow Crème jar. When it was full she would throw
>>>> it out. She was never one to use bacon fat for anything. Oddly
>>>> enough she would cook the meat to death, drain and blot all of the
>>>> fat off and then add fat back in, in for form of margarine. No
>>>> telling how she got that idea. I don't do that. But I also don't
>>>> like fatty meat.
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>>>> And these days I seem to be getting fatty meat! I did look at
>>>> Costco and they seem to only sell one kind of organic and it is
>>>> fattier than I would want for most things. So I bought about a 5
>>>> pound package of their ground meat. Again they have only one kind
>>>> and again it seems fattier than it used to be. I can't say for
>>>> sure what percentage it used to be but I have bought it before and
>>>> I don't remember all the fat in it. I cooked the whole package
>>>> last night and filled a 14 oz. green bean can with all of the fat
>>>> that came from it! I don't have any empty jars except for canning
>>>> jars and I don't want to waste one of those!
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>>>> I let the fat cool overnight and set up. Then I put the can in a
>>>> used zippered plastic bag and then in another used zippered
>>>> plastic bag for good measure. I will throw it out.
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>>>> Looks like I am going to have to go back to buying the very
>>>> expensive organic beef at Central Market. It is very lean.
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>>> Take some goose or duck fat and spread it on rye bread. Enjoy!
>>> I've never had it personally, but this is what my Hungarian
>>> ancestors would chow down on once in a while.
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>> I don't think so.
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> Would it help if you topped with a good sprinkling of sweet paprika,
> and some raw garlic?
No.
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