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Grits, eggs(sunny side up), and a side of swine(bacon is on the top of that list, but there are many other great options) is the BEST meal, evar! Had it for dinner a few nights ago.
It's just the way I always remember Ma doing it. It also makes them fluffier. Before adding the eggs I always take a paper towel and remove the bacon grease or else I'm experiencing an unsettled stomach about an hour later.
I also added milk to eggs due to familial conditioning until I watched an episode of America's Test Kitchen. They explained the science of it, that the protein in the milk contracts as you apply heat, giving you more rubbery eggs.
It helped me that they used cartoons to illustrate the point. Science Rulz!
Post by crazykittensmile on Oct 8, 2013 12:00:45 GMT -5
For the bacon grease cooking people... How does one safely store bacon grease? Or do you cook up bacon and then immediately use the same pan for eggs? So many questions!
At work right now, we're working on transitioning from ICD-9 to ICD-10, which must be done by fall of next year. But man, with over 70,000 of them, these codes get ridiculously specific. For example:
V96.15XD: Air and space transport accidents -> Accident to nonpowered aircraft causing injury to occupant -> Hang-glider explosion injuring occupant, subsequent encounter
For the bacon grease cooking people... How does one safely store bacon grease? Or do you cook up bacon and then immediately use the same pan for eggs? So many questions!
Save all the greases! I store fat (bacon, duck)in mason jars in the fridge. Just take a spoonful out and throw it in the pan. When going bacon to eggs same pan I always cool the pan for 5 minutes, drain, then reheat so the fat that solidified will heat again giving you more then enough for the eggs to not stick and get that delicious bacon flavor. For stocks (chicken mostly), you just freeze it in smaller portions and thaw/use as necessary. Beef and pork fat I usually just saute some aromatics into it, deglaze, and reduce by half because A1 sauce is an joke.
Post by wannaberoo'ing on Oct 8, 2013 12:17:11 GMT -5
In all honesty, though, I'd eat just about anything (not like "Bizarre Foods Andrew Zimmerman" anything, within reason anything is what I mean). I'm far from a picky eater. I just love food, period. Grits prepared right (I guess loaded with butter would do the trick) and I'd probably like it. Picky eaters are kinda a pet peeve of mine. It must be a privilege of wealthier countries (or just wealthier folks in general?) to deem some foods not fit for consumption. Could you imagine being starving, the real definition of hungry, something probably most of us have never really experienced, and saying "nah. I hate meatloaf. I'm not gonna eat that." The sheer abundance of food on this planet never ceases to amaze me. Walking around some grocery stores here in the States is truly the definition of gluttony, indulgence, variety, and wealth. It's a blessing to have so much food, so much to choose from, and some people just don't seem to enjoy how much awesome food we have.
This isn't directed at anyone here or our battles about what's better (I think pancakes and waffles and soup and salad are all great). I just love food and have observed how limited some people can be (in real life) with eating and I find it to be quite perplexing sometimes.
For the bacon grease cooking people... How does one safely store bacon grease? Or do you cook up bacon and then immediately use the same pan for eggs? So many questions!
Save all the greases! I store fat (bacon, duck)in mason jars in the fridge. Just take a spoonful out and throw it in the pan.
Okay, so do you pour the grease into this jar each time you cook bacon? Does the grease on the bottom of the jar not eventually get rancid/funky? Or do you empty the jar and fill it with new grease each time you cook bacon?
Sorry, this is completely foreign to me. I didn't even know this was a thing until I watched mayonaise make eggs in the chatroom one night, haha.
Save all the greases! I store fat (bacon, duck)in mason jars in the fridge. Just take a spoonful out and throw it in the pan.
Okay, so do you pour the grease into this jar each time you cook bacon? Does the grease on the bottom of the jar not eventually get rancid/funky? Or do you empty the jar and fill it with new grease each time you cook bacon?
Sorry, this is completely foreign to me. I didn't even know this was a thing until I watched mayonaise make eggs in the chatroom one night, haha.
Welcome to the South, CKS I have a grease jar as well. I just add grease on top of grease... meaning I just add it all to the same jar each time I cook something. I've honestly never made it to the bottom of the jar so I have no idea what the stuff at the bottom looks like.
Post by wannaberoo'ing on Oct 8, 2013 12:29:35 GMT -5
crazykittensmile I usually throw my grease out after a couple of weeks being stored. If I haven't used it by then, it seems to get slightly funky. But normally, I fry the bacon and then the eggs directly after. If I do save grease, it's in a jar as well and in the fridge.
Save all the greases! I store fat (bacon, duck)in mason jars in the fridge. Just take a spoonful out and throw it in the pan.
Okay, so do you pour the grease into this jar each time you cook bacon? Does the grease on the bottom of the jar not eventually get rancid/funky? Or do you empty the jar and fill it with new grease each time you cook bacon?
Sorry, this is completely foreign to me. I didn't even know this was a thing until I watched mayonaise make eggs in the chatroom one night, haha.
Personal experience. The ability to add bacony goodness to any food at any time solves any problem on shelf life. But I would think after filtering all the impurities/burnt parts with a cheese cloth, simmering away all the water, kept cold and sealed airtight it would last way longer then it would take to use it all. I am not a fan of storing the contents in container A with container B regarding anything except alcohol/vinagar "mothers" (different subject) for fear of cross contamination and/or substance A going bad before B.
Yet another reason I'm out of place: I was always taught you throw out the grease, it's trash.
Haha, I was taught to throw it out too. Pour it into either an empty tin can or a little reservoir made out of aluminum foil until it cools and hardens, and then dump it in the trash.
You're just too young to grasp how stylin' I really was. All the boys wanted to do me when I was 5. Actually the girls did too. My haircut was confusing.
my grandfather was the best cook, and he put bacon grease in everything. so amazing. and so, so bad for you, of course. I rarely save it or cook with it but if I do, watch out, it's gonna be a southern fried somethin' kind of night.
Yet another reason I'm out of place: I was always taught you throw out the grease, it's trash.
Haha, I was taught to throw it out too. Pour it into either an empty tin can or a little reservoir made out of aluminum foil until it cools and hardens, and then dump it in the trash.
A whooooole newwwww woooorllddd
You people's upbringing explains everything. My grandmother had one of these.
If you open the lid you see this,
Which is a sieve that filters out all the random burnt bits of stuff in the bacon grease so that you have just pure greasy goodness.
Haha, I was taught to throw it out too. Pour it into either an empty tin can or a little reservoir made out of aluminum foil until it cools and hardens, and then dump it in the trash.
A whooooole newwwww woooorllddd
You people's upbringing explains everything. My grandmother had one of these.
If you open the lid you see this,
Which is a sieve that filters out all the random burnt bits of stuff in the bacon grease so that you have just pure greasy goodness.
Does it go in the fridge? Or does that just chill on the counter?
And yes, the lack of bacon grease in our upbringing really explains so much... namely, that different people do different things in different places. You should venture out of the South sometime
Does it go in the fridge? Or does that just chill on the counter?
And yes, the lack of bacon grease in our upbringing really explains so much... namely, that different people do different things in different places. You should venture out of the South sometime
Well, if you are gonna get saucy like that, maybe I won't tell you.
Edit: She always kept it on the counter, but the fridge is totally acceptable too.
We put bacon grease into something similar to this. Have yet to reach the bottom; we just keep adding in.
And I don't know you people who don't like grits. Brad makes the best shrimp & grits you have ever had. Somebody come visit me & we'll make it for you.
We put bacon grease into something similar to this. Have yet to reach the bottom; we just keep adding in.
And I don't know you people who don't like grits. Brad makes the best shrimp & grits you have ever had. Somebody come visit me & we'll make it for you.
Yet another reason steph is better than all the rest of you *ssholes.
Does it go in the fridge? Or does that just chill on the counter?
And yes, the lack of bacon grease in our upbringing really explains so much... namely, that different people do different things in different places. You should venture out of the South sometime
Well, if you are gonna get saucy like that, maybe I won't tell you.
Edit: She always kept it on the counter, but the fridge is totally acceptable too.
Haha, you got saucy first with the dismissive jab about our upbringing. Especially when I am trying to gain understanding of how you guys do things.
I assure you my upbringing was fine, it just had different things to be culturally nostalgic for.
And I don't know you people who don't like grits. Brad makes the best shrimp & grits you have ever had. Somebody come visit me & we'll make it for you.
Haha, you got saucy first with the dismissive jab about our upbringing. Especially when I am trying to gain understanding of how you guys the right way to do things.
If you use a small metal bowl lined with a freezer bag, you can freeze individual fat-bombs. Once solid, remove from bowl, seal and freeze until needed.
When I make roasts, I don't make gravy with the drippins, but pour them into a dedicated ice cube tray, freeze and dump into a freezer bag. Great flavor booster for soups, stews & casseroles in individual portions. If you are trying to be healthier (read: less flavor), the fat will solidify at the top for easy ( but foolish) removal.
If you use a small metal bowl lined with a freezer bag, you can freeze individual fat-bombs. Once solid, remove from bowl, seal and freeze until needed.
When I make roasts, I don't make gravy with the drippins, but pour them into a dedicated ice cube tray, freeze and dump into a freezer bag. Great flavor booster for soups, stews & casseroles in individual portions. If you are trying to be healthier (read: less flavor), the fat will solidify at the top for easy ( but foolish) removal.