Welcome to General Chat - GAW Community Area
This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an integral part of the GAW experience for many of us.
Based on its evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.
Rules for General Chat
-
Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
-
Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
-
Personal anecdotes, puzzles, cute pics/clips - everything welcome
-
Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
-
Try keep things light. If you are bringing in deep stuff, try not to go overboard.
-
Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
-
If you find people violating these rules, deport them rather than start a argument here.
-
Feel free to give feedback as these rules are expected to keep evoloving
In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way
I also recommend Ghee. It’s one of my favorite High Point cooking fats. Food really taste good with it.
I recently got into tallow and real lard (not the brick in the light blue package) - from recs on this site (tallow particularly). I'm in steer/hog heaven.
I also went to the meat store this afternoon to get duck fat, and came back with some goose liver and a package of their breakfast sausage.
Really!
I've also discovered tallow and lard this past year, and sometimes work to make my own. Very good stuff.
Yeah I recently had some NY strips* that I got on super sale to make burritos with (normally skirt steak, but it was not on sale and it is now also as much as flank), so I cut the fat off and rendered that first. There's also Vietnamese soup I make that calls for chicken thighs with the skin, and step one is render the fat out of the skin to cook onions etc in, then save the crispy skin for toppings.
*Edit: I wouldn't recommend this cut for this actually - you lose the marbling etc vs cooking the steak normally in this application.
What do you use your tallow to cook with? Do you cook meat in it, or eggs, or other fried vegetable dishes?
So far, fried potatoes. MMMM
Oh, I make a mean breakfast potato with onions, fresh garlic… Oh yeah sounds great.