Thread: Cast iron?

Latkes and bacon fat - definitely not kosher..

I’m a very unorthodox guy, what can I say, hehe.
Only through DNA I even learned I had any Jewish genetics in me a few years back so I just roll with what I like..

My first try at making cracklins , they were good but not as good as the ones from the meat market.

Rendering pork belly chunks



after first fry



after second fry

Looks much better than my attempts!

Did you leave them plain or did you salt them?

So far, I've found that if you are going to salt anything that's been 'deep fried' that it's best to salt as soon as they come out of the oil and are really hot.

Again, that's looking nice.

Deep fried bellies? Never thought of that,, but must try now. Love crackling the best when roasting pork.
Thanks Charlie, those look crispy, but still with a bit of the rendered chew still inside n

I used lots of "Slap yo Mama" cajun seasoning and salt as soon as I pulled them out. I am a fan of the Slap you Mama seasoning.

Tonight did up some lamb chops in the skillet.

Sure it’s a carb heavy supper, but beats take out..

Originally Posted by MikeB52

Tonight did up some lamb chops in the skillet.

Sure it’s a carb heavy supper, but beats take out..

Oh I don't know about the 'Carb Heavy' as the corn and potatoes are a complex carb. I"m presuming that the 'dip' for baguettes is an olive oil based so that would be good.

Years ago I was conversing with a customer and I said that Corn was one of my favorite vegetables. Turns out that he was a professor at our Whitman College and he informed me that Corn was a Grain.

I told him that once the corn was dried and made into a flour then it was a grain but while it was still on the cob or came from a can it was a Vegetable.

He got a kick out of my assessment.