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Campfire Kahuna
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Originally Posted by The_Real_Hawkeye
Originally Posted by deerhunter5555
Forgot to mention that I have a hard time keeping enough around. Seems I am perpetually out of bacon grease because I use it in nearly every dish. I have even been known to fry a pound of bacon just for the grease.
Too bad we're not neighbors. Although I use it pretty regularly, I collect it faster than I use it, so have to throw away big gobs of it from time to time.


Stupid is as stupid does......


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Originally Posted by The_Real_Hawkeye
Originally Posted by deerhunter5555
Forgot to mention that I have a hard time keeping enough around. Seems I am perpetually out of bacon grease because I use it in nearly every dish. I have even been known to fry a pound of bacon just for the grease.
Too bad we're not neighbors. Although I use it pretty regularly, I collect it faster than I use it, so have to throw away big gobs of it from time to time.

Oh the blasphemy!!! I wish you hadn't told me that....lol


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Originally Posted by eh76
Originally Posted by The_Real_Hawkeye
Too bad we're not neighbors. Although I use it pretty regularly, I collect it faster than I use it, so have to throw away big gobs of it from time to time.


Stupid is as stupid does......


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Geeez guys, after all this I'm going to have to rethink my way of doing things around the kitchen.

So much for the margarine and evoo.


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Quote
So much for the margarine

Not sure what you're insinuating there.

As far as bacon grease, no reason to strain it...


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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.

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I like to fix green beans the way my Mom did - just cut bacon into small strips, fry it up and when the bacon is almost done, add some diced onion. Then add either drained canned green beans or cut up fresh ones. By no means ever strain the grease off.


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make a roux (bacon grease and flour), then add seeded, diced tomatoes and let them cook down. pour in couple cups of milk add salt and pepper (heavy) to taste. serve with bacon and cathead biscuits. eggs and grits optional.

tomato gravy southern style not northern tomato gravy for pasta.

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Originally Posted by velvet tines
make a roux (bacon grease and flour), then add seeded, diced tomatoes and let them cook down. pour in couple cups of milk add salt and pepper (heavy) to taste. serve with bacon and cathead biscuits. eggs and grits optional.

tomato gravy southern style not northern tomato gravy for pasta.


Man, velvet_tines, that sounds pretty good.. and easy to make! I make a shrimp & bacon curry that I use flour to make a roux and it's pretty simple, too.

Last edited by local_dirt; 07/31/14.

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i even use bacon grease or lard to start fryin bacon. without it bacon sometimes wants to stick to the pan so i just throw a little in while heating the pan. i think i have 15-20 pints in my shop for the bear. i also have a friend that sends me 5gal of hog lard every winter. fried taters,deep frying is great with lard. i deep fried about 5lbs of catfish and sweet onion hushpuppies sunday evening in some good ol' hog lard.

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It's good to put on minor cuts and scrapes on horses. Keeps flies off and makes the hair grow back.


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BOBBALEE, who would'a thought you'd know that...???!!!


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cool It needed to be brought up. cool


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Bacon grease is a must for cooking some things at my house. All the deer loin that gets fried is done in bacon grease. All the green beans get a teaspoon among some other things.

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Originally Posted by Rgramjet
Popcorn!


For real?



Travis


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Trump being classless,tasteless and clueless as usual.
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Sorry, trump is a no tax payin pile of shiit.
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My young wife decided to play the field and had moved several dudes into my house
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