Bill, the object is to avoid your suggestion.
I'm quite familiar with that but prefer it on rye toast,no jam no added
salt.
I splurged on a duck breast for Christmas (well, I had a gift
certificate for Whole foods, so... ) cooked the yukon gold potatos in
my small cast iron pan with the fat skin I pulled off the breast -
the freezer has a few table spoons of duck fat that I couldnt bring
myself to trash.
today's decadence will be making popovers for breakfast - then I have to
start behaving myself!
H N Y
ann
On 1/1/2014 09:51, Bill wrote:
On 31/12/2013 11:21 PM, Ann Sanfedele wrote:
Cool it a bit in the pan you cooked in then pour it in a paper coffee
mug and put it in the freezer - repeat until the cup is full.
About the only time I have fat of any amount to dispose of is when I
cook a large amount of chicken soup then the fat solidifies when I
put the broth in the fridge and i just lift it off
Try spreading the drippings on toast with a bit of it's jelly and salt.
It's really bad for you, but really, really decadent.
bill
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