Rise and shine! The Breakfast car is now open. Show us your Breakfast !!

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Originally Posted by JDM61

I did the hash browns in duck fat. Wow!!! The fat makes then taste slightly sweet and duck fat basically smells like some kind of expensive food grade perfume when it gets heated up. Good stuff. I am glad that duck fat is fairly easy to find nowadays. :D

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Bwahahah fooolish mortal....you are now under the spell of Duck fat. It makes sick good gravy and poured over mashed potatoes ooooh mommy !Now you're going to have to delve into the world of confit and if you have never...there is also the wonderful world of Chicken fat and Schmaltz .

Now all I need is to find a reliable source of non-hydrogentated leaf lard and I will be able to complete my transformation into the hillbilly version of Jabba the Hutt. LOL

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Originally Posted by Nightblade

Bwahahah fooolish mortal....you are now under the spell of Duck fat. It makes sick good gravy and poured over mashed potatoes ooooh mommy !Now you're going to have to delve into the world of confit and if you have never...there is also the wonderful of world Chicken fat and Schmaltz .

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Oh hey now,lemme tell ya. Good quality and I do mean good quality not common old chain store tub lard is beautiful and basically equal to the health of butter. and if you can find good leaf lard it's outstanding for pie crusts. Think of yourself more as a well fed Hobbit who appreciates simple but good quality in life. :angel:

Yeah. Hydrogenated lard like the Armour stick stuff is okay, but to me it has a bit of an aftertaste and slightly funky smell that you don't get with the duck fat. For some applications, i don't see it as really being superior to Crisco. I need to find the real stuff.

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Originally Posted by Nightblade

Oh hey now,lemme tell ya. Good quality and I do mean good quality not common old chain store tub lard is beautiful and basically equal to the health of butter. and if you can find good leaf lard it's outstanding for pie crusts. Think of yourself more as a well fed Hobbit who appreciates simple but good quality in life. :angel:

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Biscuits and Gravy

First attempt at true Homemade Biscuits, used rendered Bacon fat for the Lard, Red Mill Biscuits Flour, the results were very tasty but lacked fluffiness
We switched from Jimmy Dean to a local butcher's Pork Sausage which was good but just not the same :(

Simply a "Good" outcome but not great :p

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Great looking first 'Attempt' Glen! Biscuits are tough to figure out...you can follow a recipe to a 'T', but it just takes practice to get those 'fluffy' taste-y biscuits the way you know they should be. Sorta like Honing...huh? :rofl2:

If you get to portland,go thru Bobs redmill Grainery,lots to see,they still use 100 yr old millstones to process the flour.
As far as bisquits,try frying them in Canola oil,are to die for:)
Have made alot of Sausage but Jimmy deans is always IMO the best.

Heard about this raw food movement, so I made an effort:
Steak tartare with a cup of coffee. I could get used to this :p

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Something healthy to make up for this weekend's indulgences.
Cheerios and All Bran, with a mug of strong joe (Nabob's Breakfast Blend, good stuff by the way)
Happy Monday!

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Jimmy Dean and Tennessee Pride have always served me well. I just go for the whichever one is priced lower.

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Originally Posted by pixelfixed

If you get to portland,go thru Bobs redmill Grainery,lots to see,they still use 100 yr old millstones to process the flour.
As far as bisquits,try frying them in Canola oil,are to die for:)
Have made alot of Sausage but Jimmy deans is always IMO the best.

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