Originally Posted by sse
As far as bacon grease, no reason to strain it...


True. When I do green beans I french them first and then saute' using the bacon grease from on top of the strainer with all the little bits of goodness in it. Toss in some almond slices and shaved parm when beans are almost done.

Mike

Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.