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For a bit of decadence...try popping popcorn in a bit of bacon grease - not bad! (you can cut the grease with an equal amount of the usual peanut oil to make it a bit "healthier" and less smoky)
Also...I think the very best cornbread is created by pouring the batter into a bacon-grease anointed cast iron skillet (even better when left over bacon-bits are present!) - then either pre-crisp a bit on top of the stove prior to placing in oven, or place in oven on a low rack - and do this before the oven is completely pre-heated...to give the bottom a bit of extra "crisping time."
Back in the day...my mom would fry up some bacon and leave the grease in the skillet for the eggs which followed. She'd do these sunny side up - and spoon the hot bacon grease over them as they cooked. Result...eggs with pink yolks! She got quite a reputation for this!
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