On 12/12/2014 2:51 PM, Brooklyn1 wrote:
> "Ophelia" wrote:
>
>>
>>
>> "Nancy Young" > wrote in message
>> ...
>>> On 12/11/2014 6:43 AM, jmcquown wrote:
>>>> On 12/11/2014 6:23 AM, Ophelia wrote:
>>>
>>>>> I have always used butter in many things, and always in mashed potato
>>>>> I have never believed the stories about it when they were trying to make
>>>>> us buy pretendy butter instead. Nothing beats the real thing
>>>>>
>>>> All through my childhood my mother used margarine because it was less
>>>> costly.
>>>
>>> My mother totally bought into the healthier thing, but knowing her,
>>> the cheaper thing was a big factor, too. Not knocking her, just
>>> saying.
>>
>> Cheapness was a big factor in those days, and sometimes in these too.
>
> It's also regional... in Italy no one uses butter or margerine, they
> use lard and olive oil... in the US deep south bacon greeze rulz!
>
I don't save bacon grease. I don't cook with bacon grease. Sure, there
are traditional recipes that call for it. But hey, I don't cook fatback
or hog jowls, either.

Lots of people who post here say they save and cook with bacon grease.
My point is not everyone in the South cooks that way.

People talk about schmaltz... there's an idea I can't wrap my mind
around. No thanks to saving chicken fat for cooking.

Jill