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

Stays on the stove all the time. Nope, not a coffee pot.

OH OH I know...but I'm not a yankee, so lets see if they can figure it out...

I believe it is a grease pot to store drippings, we had one to home in Canada. You pour bacon drippings and such through the strainer part there to purify/clean it, and then you could reuse your drippings for cooking and such.

first yankee in wins

Thats not fair Ma'am your icon says Canada/Alabama thats cheatin...

Is a Nevadan a Yankee? 'Cause we sure use drippin's at my house.

Well maybe Northern Nevada...

Canada's got hill people, and drippings too

Mind you I have been learning some good southern cooking here in Alabama, and man oh man, I am eating things that I never dreamed of, and enjoying every minute of it

Oddly enough, I'd consider Southern Nevadans (Las Vegas) much more Yankee than us Northern folk.

Well ya got me there can't argue that...

Heck, I thought it was a humidor for slightly used chewi'n ta'bakker...

Guess I still hadn't learned anything on here yet

Nah, the spitoon goes on the floor next to the stove, not on it, geesh, Yankee's.

We just used a coffee can when I was a kid.

Some do. Some just use an old mason jar. When I was growing up, my mother and my grandmother both had a matching set of salt and pepper shakers, and a matching bacon grease tin that sat on the stove. They were tin with black tops. I had a set one of them gave me, but they got busted up in a move. The good thing about that one I have is I can warm it on an eye real quick and pour out what I need.

We were too poor to own one of those fancy contraptions, we used an old jelly jar....

My grandma had one of those. It is for straining used grease so it can be used again.

My grandmother had one just like that for capturing grease to use in making lye soap.

That stuff would clean those old gangsta whitewalls like nothing else.

Yup, we had one in GA too when I was growing up.

We use to pour our grease into a coffee can.

the writer wants to know what it's called, not if you have one.

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.

The little brown bits add flavour and we just poured ours in a mason jar. We used it for bisquits, bread, frying meat, and there was never a full jar. Dad used to spread them on toast, but he died of a heart attack at 68. The fact he smoked two packs a day since a teen is probably coincidental.

Randy

this is great information. am glad to learn of such. we keep our bacon grease in a separate bowl container to place on the top of biscuits, to put in the cornbread, etc.

Geez, that's the difference between you and us "Yankees." Even thought I lived in Oklahoma as a little baby, we dump our bacon grease over the neighbor's fence. Not only is the stuff bad for you.......... it kills the grass!

True. The nitrates in bacon, used as a preservative, become a carcinogenic substance when cooked. Not a good idea to use it regularly, for sure.

Some comedian, maybe Bill Cosby, said that when he was a kid they would rub Vaseline on their lips every morning before school, so the other kids would think they had bacon for breakfast. miles

It's "rich folks oil can"...the farther north u go (2000 miles above a yankee & and a southern btw ... one finds a used #303 tin can. Than the can is hung by wire high in a tree, with some falling to the ground....after some time a "black bear" fines it way into the frezzer.

You don't need to refrigerate it if you use it up fairly quickly. I never saw my grandma refrigerate it and she lived to be 92. Now if you only use it once in a while it might not hurt to refrigerate it.

She used the grease for frying potatoes that were to die for. Crispy and has a slight baconny taste to them. Wish I had some bacon grease right now as I would fry me up some (heart doctor bedamned!

Now that's not very nice auntie! You pay him alot of money for his expert opinion.....

Substitute bacon fat for lard in biscuits and be prepared for some fine eats. We call them bacon powder biscuits.
Randy

Did "y'all" really think such a stupid question would be any sort of challenge to we yankees?

The war's over. The north won. Deal with it.

The South shall rise again, sir.

Save your Dixie cups. miles

Winning the war does't mean the yankeeness left you. Proof is in that post.