Perhaps taking advantage of the whole bacon = cocaine thing, a restaurant in New York has unleashed what may simultaneously be the worst and best idea in the history of food: bacon donuts.
Bacon
Moderator: Menolly
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[Syl]
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Introducing My Downfall: The Bacon Donut
"It is not the literal past that rules us, save, possibly, in a biological sense. It is images of the past. Each new historical era mirrors itself in the picture and active mythology of its past or of a past borrowed from other cultures. It tests its sense of identity, of regress or new achievement against that past.”
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Savor Dam
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Bacon doughnut: Yum, but New York ought not take credit for something that has long been a signature offering of Voodoo Doughnut in Portland, OR.
Bacon cocktails, especially bacon dirty martini: Even more yum. Now enjoying a home-mixed double of the bacon dirty martini, heavy on anchovy olives (my enhancement).
Yuuummmmmm!
Bacon cocktails, especially bacon dirty martini: Even more yum. Now enjoying a home-mixed double of the bacon dirty martini, heavy on anchovy olives (my enhancement).
Yuuummmmmm!
Love prevails.
~ Tracie Mckinney-Hammon
Change is not a process for the impatient.
~ Barbara Reinhold
Courage!
~ Dan Rather
~ Tracie Mckinney-Hammon
Change is not a process for the impatient.
~ Barbara Reinhold
Courage!
~ Dan Rather
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High Lord Tolkien
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The caption on that one is hysterical.Menolly wrote:You and Vader have similar tastes, Jaz.
https://thoolah.blogspot.com/
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Joker: I swear by all that's funny never to be taken in by that unconstitutional device again!
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stonemaybe
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That's not what I was thinking....
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High Lord Tolkien
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How to make a BLT:
https://thoolah.blogspot.com/
[Defeated by a gizmo from Batman's utility belt]
Joker: I swear by all that's funny never to be taken in by that unconstitutional device again!
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Joker: I swear by all that's funny never to be taken in by that unconstitutional device again!
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Vader
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Schmalz is lard as far as I know (rendered fat, hardened) Most commonly you get pork or goose schmalz here - sometimes with roasted onions or little pieces of crackling. There's also a vegetarian variety. However, why vegetarians would want to have something that is like pure animal fat is completely beyond me.
I personally don't like Schmalz as a spread, though I'm sure it would work in the case above (and make your arteries clog in no time). I mainly use Schmalz (combinbed with sunflower oil and butter fat) to fry "Schnitzel" or "Bratkartoffeln" (fried potatoes).
I personally don't like Schmalz as a spread, though I'm sure it would work in the case above (and make your arteries clog in no time). I mainly use Schmalz (combinbed with sunflower oil and butter fat) to fry "Schnitzel" or "Bratkartoffeln" (fried potatoes).
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Savor Dam
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Basically correct. What Menolly and I each meant by the term was specifically rendered chicken fat. I have never used it as a spread (for reasons very similar to yours), only for frying eggs and similar uses...often combined with olive oil.
Love prevails.
~ Tracie Mckinney-Hammon
Change is not a process for the impatient.
~ Barbara Reinhold
Courage!
~ Dan Rather
~ Tracie Mckinney-Hammon
Change is not a process for the impatient.
~ Barbara Reinhold
Courage!
~ Dan Rather
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Vader
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Chicken Schmalz is very unusual here. As I said it's mainly pork or goose. In French cuisine they use duck fat a lot.
Confit de Canard for example is one of my all time favorite duck dishes. You salt duck legs (or any other part of the bird) and let rest over night. Then you gently simmer them in duck fat for a few hours (not deep frying them). Put into preserving glasses with the fat and let cool down. If you sterilize the glasses you can keep it in the fridge for months. Then when you weant to eat it, take out of the glass, srape off all the fat and fry in a pan without any extra fat until golden brown.
Confit de Canard for example is one of my all time favorite duck dishes. You salt duck legs (or any other part of the bird) and let rest over night. Then you gently simmer them in duck fat for a few hours (not deep frying them). Put into preserving glasses with the fat and let cool down. If you sterilize the glasses you can keep it in the fridge for months. Then when you weant to eat it, take out of the glass, srape off all the fat and fry in a pan without any extra fat until golden brown.
Functionless art is vandalism. I am the vandal.