Although it is getting harder and harder, you can find doctors you can trust to give you good advice, and long ago mine warned me away form bad fats like hey sell everywhere. Raw butter and creams, raw milks, especially goat, and good fats like lard and poultry fats. I won't touch the salad oils and crisco and cooking with olive oil at anything over low heat is not a good idea. A wonderful oil/fat to cook with is duck. You can get a whole duck for about $12, which can easily serve four. Then come two bonuses, the fat and the carcass.
I easily get a pint of fat from a duck, when drained off chills to a light brown color. The other things from baking a duck make for a great gravy. The organs I dice and throw in a meatloaf so I eat those too. The fat is used to cook eggs, meat, anytime people normally use the Murder, Inc oils recommended by the government and it's lackeys in the medical profession.
If you want stunning white fat, cook a goose. They run about $50 and need some work to get them to cook evenly, but well worth the trouble. I do one for a holiday. (And for the best pie crust, you cannot beat bear fat, I have it on good authority.)
Then the carcass. Boil it in a couple cups of water with herbs and some onion and garlic, and then when you have broth, drain it off and cook some rice in it. When the rice is cooked throw in the already cooked bits of duck meat for a mean duck/rice soup.
For $12 you get four servings of duck, 2 servings of duck soup, and cooking fat for a month.
What we need is people packing and selling real lard and tallow, not the white death stuff they mislabel in stores today.
Hmmmmm... what's for dinner?
I easily get a pint of fat from a duck, when drained off chills to a light brown color. The other things from baking a duck make for a great gravy. The organs I dice and throw in a meatloaf so I eat those too. The fat is used to cook eggs, meat, anytime people normally use the Murder, Inc oils recommended by the government and it's lackeys in the medical profession.
If you want stunning white fat, cook a goose. They run about $50 and need some work to get them to cook evenly, but well worth the trouble. I do one for a holiday. (And for the best pie crust, you cannot beat bear fat, I have it on good authority.)
Then the carcass. Boil it in a couple cups of water with herbs and some onion and garlic, and then when you have broth, drain it off and cook some rice in it. When the rice is cooked throw in the already cooked bits of duck meat for a mean duck/rice soup.
For $12 you get four servings of duck, 2 servings of duck soup, and cooking fat for a month.
What we need is people packing and selling real lard and tallow, not the white death stuff they mislabel in stores today.
Hmmmmm... what's for dinner?
0 comments:
Post a Comment