Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Ok, yankees, who knows what this is?

A hung-over college kid's french-press that doesn't work right? ;P

so what! you the new thread monitor?

It's a frigin grease strainer. Duh!

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PINK grease?!?!?!?!? Small wonder I couldn't figure out what it was!!!

That grease looks like soft strawberry ice cream on my monitor's screen. What produced that color of grease?

New one on me...

It has no formal name. It's a bacon grease thingy. I just wanted to see if any yankees knew what it was...it's purpose, not it's name so much.

Nothing pink there. Brown and black "crusties" filtered out. The grease inside, which isn't seen, is light brown. Adjust your monitor.

It does sort of look lke a strawbery smoothie huh?

I'd like to know where to get one? I am using a coffee can.

Sorry didn't specify it's use for the bacon grease after being strained. It is for cooking anything you want that uses bacon drippings especially if you want your cholesterol to bounce off the top of the meter I think it was designed by a cardilogist to keep his business booming but of course it makes anything cooked with those drippings taste good!

Oh yes, I do believe it was a Yankee discovery!

I hope Gus is paying attention.

I'm thinking that bacon grease will become rancid if left on the countertop unrefrigerated for extended periods.


Thoughts ????

We keep ours in the refrigerator .



Denny.

Next time you are in East Tx. go through Marshall. Marshall Pottery (you being from Tx. surely you've heard of Marshall Pottery ) have "Grease Pots".

http://www.marshallpottery.com/catalog.htm

BP...

I guess I count as a Yankee, but I knew what it was because I have one. Not only that, my mom and all her people are southerners, so I grew up with my mom and my grandma saving their bacon grease and using it to cook string beans.

Yeah, it's coming through as pink to me too, but I figured it was something to do with the way the light was hitting it, not that that was the actual color.

Grease can with strainer

That's actually old science, Sassy. Current science on the matter is that our blood cholesterol level has little to do with what we eat. Your body manufactures cholesterol, and it does so for several reasons, one important of which is that it allows your skin to synthesize vitamin D from sunlight. Cholesterol is also essential for proper brain function.

"If you deprive cholesterol from the brain, then you directly affect the machinery that triggers the release of neurotransmitters," said Shin. "Neurotransmitters affect the data-processing and memory functions. In other words -- how smart you are and how well you remember things." -Source

Blood cholesterol levels and ratios only contribute to heart disease in combination with a diet that's unnatural for human beings, i.e., one high in starchy foods, such as is common in modern human society. This diet causes spikes in blood sugar followed by spikes in insulin, which has the effect of causing abrasion to the interior arterial walls. The body responds to these abrasions with cholesterol plaques, which are designed to be a temporary patch (like a scab on your skin) wherein, once healed, the plaque dislodges (like a scab) and is harmlessly carried away and dissolved. However, in the presence of the modern high starch diet, the abrasions never get a chance to heal, and the plaque just keeps building up to the point of causing a narrowing of the blood vessels, and eventually a heart attack. The solution isn't to eliminate the cholesterol (which is essential for good health), but to stop eating the toxic modern diet and start eating only foods we were designed to safely metabolize, e.g., meats (best rare, if safe) along with their natural fats, non-starchy vegetables, fruits, berries, nuts, eggs, good raw vegetable oils, raw whole milk, cheese, etc. A good rule of thumb in this regard is that if you wouldn't eat it raw (e.g., rice, beans, flour, potatoes), you shouldn't eat it cooked either, or at least not in substantial quantities.

Grains and beans, and grain and bean products, should be avoided or minimized. Grains in certain forms and quanties are less harmful than in other forms and quantities. Refined grains in high quantity are the worst, represented by, for example, a bagel or a slice of white bread. Pasta cooked al dente and served in an oily vegetable sauce, for example, is not nearly as harmful due to the fact that in this form it's metabolized more gradually, causing less spiking of blood sugar and insulin levels, and thus less abrasion to the interior arterial walls.

I keep it in the fridge, too, but animal fat is highly resistant to rancidity at room temperature, and can be safely reused many times.

So y'all are seeing it as "pink" too, eh?

(WHEW!!! jus' hate to have to "adjust" thingies on my computer).


Strength & Honor...

Ron T.

Yep...my mom, both grandmothers, great-grandmother...all kept it sitting on the stove. I've never refrigerated it. I don't leave it open for bugs to drown in though.

Always have a stick of butter out on the counter in a covered butter dish so that it's soft and spreadable.