Try here: Confit of Duck Legs Canned 20 oz.: Amazon.com: Grocery & Gourmet FoodQuote:
Originally Posted by Troggie
There's lots of duck fat in proper confit de canard tins.
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Try here: Confit of Duck Legs Canned 20 oz.: Amazon.com: Grocery & Gourmet FoodQuote:
Originally Posted by Troggie
There's lots of duck fat in proper confit de canard tins.
Ok..I caught this one late. Vic,Nosey...you guys are killin me and dudes after my own clogged heart all at once. I have had the Bacon explosion and loved it.I have eaten the crispy savory,browned,semi creamy greasy candy of a good steak as well as a good pork chop.But.....what I really love is.......crispy chewy Chicharrones(Look'em up) from Benny's mexican restaurant here in Denver. Gawwwd I love fat and am soooo going to pay for it as I am gettin older here. Faaaaaatttt hawhmmm ! Nom Nom Nom ! C'mon say it with me ..fffaaaaaaat!!!! Yummm!!! So....did I mention I like fat also ?...Heh ! Good thread dude ! :medvl:
"Pork rind (known in the United Kingdom as pork scratchings, as a room-temperature snack, or crackling, served hot as part of a meal, and in Australia and New Zealand as pork crackle) is the fried or roasted skin (rind) of a pig. Frying melts most of the fat from the pork rind. Uncooked pork rind may be used as a fishing bait, or cooked with beans or stewed vegetables or in soups. The pork rind may have subcutaneous fat attached; see fatback."Quote:
Originally Posted by Nightblade
It doesn't get any better than this... or this...
"Pork scratchings is the British name for deep fried salted crunchy pork rind with fat produced separately from the meat. This is then eaten cold.[2]
Pork scratchings typically are heavy and hard, have a crispy layer of fat under the skin, and are flavored only with salt. The pig hair is usually removed by quickly burning the skin of the pig before it is cut into pieces and cooked in hot fat. However, this process is not 100% effective, so scratchings occasionally retain a few hairs."
I had a GREAT steak (Tenderloin Tip) last night at my wife's Christmas party... I nice 8oz cut, med well with just a hit of of pink & "fat"...
Melt in the mouth GREAT...
Oh, did I mention 3 GREAT BIG JUMBO FIRED SHRIMP?
Hey Vic that steak was over cooked mate. You should tell just to knok it's horns and hooves off, wipe it's smelly old ar$e and chunk it right down on the plate. Rare is the way to go...Gives the fat a little more life as well. SOunds like a few people here cook in suger as well as that old heart stopper, bacon fat...I admit it tastes good but it'll get ya in the end. I'm with nightblade though, I love the stuff, but as I get older...
Mick
i agree.. i ordered rare and it came to me in what i would call medium.. was dern tasty though..
also.. was that a "cowboy way" reference?
You betcha! :D One of my favourite movies, and also the way I have asked my steak to be cooked whenever I've gone to a restaurant, even before seeing it in that great movie. I've never delivered the line quite like 'Pepper' does in the movie though.
Mick
Fat is good. Fat is my friend. Fat is good for me.
Fat is a useful nutrient
.
I bake everything in whole butter, eat a lot meat, egg and veggies, and go low on the carbs. Tastes absolutely fabulous, my bloodwork is good, and I feel great. And I still sport six pack abs.
I like bacon which contains veins of fat running through. Slow baked, so that when I bite it, the fat gushes out in my mouth. Bacon is my favorite breakfast.
You may be proud beef eaters but.....I'm tellin ya,..a pig roast is a very hard thing to beat,and there's some good fat to be had .Also I might add,that a plate of either beef or pork country style ribs is a plate O meat candy that cannot be ignored,and when the fat on that gets right between that world of chewy crispy.....HmmmmMomma !! :medvl: pass the biscuits n butter please.
MMM Sausage !!!!
Books in arms reach of me right now...
The River Cottage "Meat" book
Bruice Aidell's Compleat book of Pork
Pork & Sons
The Bacon cookbook
Fat
Cooking the Cowboy Way
And about a dozen Japanese cookbooks, also not afraid of fat it just has to be good :p
Although lately I have been using olive oil the most, can't afford beef and I'm picky about my pork :p Has to be good :)