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  1. Help me understand "oil science."

  2. Help me understand "oil science."

    Shoot yeah! Cornbread, fried cornbread, cabbage & onions, baked beans, etc. Bacon grease has a ton of uses.

  3. Help me understand "oil science."

  4. Help me understand "oil science."

    One thing I loved about "full English breakfast" while working in the U.K. was the rasher of uncured bacon. All to myself. And no heartburn!

  5. Help me understand "oil science."

    Electric, glass top stove. I want to change to gas when I remodel the kitchen.

  6. Help me understand "oil science."

    LOL, you can't get the natural, liquid or chemical "smoke" flavor out of "cured" bacon. Where you from? You'd have to source uncured bacon. Haven't seen any in years.

  7. Help me understand "oil science."

    Most foods are great when cooked in bacon fat but it does impart a flavor that many will not want in pie crusts, baked goods, etc. (I know, blasphemy) Rendered lard will not have much of an odor or flavor and is great for many things, including use in black powder cartridge lubes, cylinder...

  8. Help me understand "oil science."

    Did just that. The glass top does remain hot even after turning it off.

  9. Help me understand "oil science."

    How is it that the cooking oil goes from 220 c to 235 c 5 minutes AFTER I turn the heat down to med? I saw it was too hot then turned down the stove, but man alive! It's gaining temp! Near the smoke point. I want only 177 c. Maybe I should put some ice in it to cool it down.
  10.

    Smoked Uncle Bosey.....

    It's good BBQ. I smoked it at 275 degrees for 8 hours and let it hit 215 internal before I put it into the cambro. Uncle Bosey done good.
  11.

    Smoked Uncle Bosey.....

    Shoulders ready to made into sammiches.
  12.

    Scratch meal for Wes and I

    Not to hijack DD's thread but I made this tonight and it's very good. I didn't even go to the store, I had all this in the kitchen. Ingredients 2 tablespoons oil/butter (optional – substitute bacon drippings) 1 large yellow (Spanish) onion -diced 3 cloves garlic diced 2 pounds ground...
  13.

    Scratch meal for Wes and I

    That's for folks got what you call munny.
  14.

    Scratch meal for Wes and I

  15. Scratch meal for Wes and I

    Forgive me padre, I have sinned. Beans are for my dad. He likes them. That's about what he had growing up, beans, peas, okra, tomatoes, bream, sparrows and cornbread.
  16.

    Scratch meal for Wes and I

    I was inspired by the thread. I added some diced chipotle peppers for a smokey "zing" and man it's tasty!
  17.

    Scratch meal for Wes and I

    I'm quite sure it's good eatin'. I'm on my way to the market to get some peppers myself for a pot of chili. And yes, I'm putting small red beans in it (NOT kidneys).

  18. Collards

    "Red Fish" in Cincinnati, 1998. Worst collards I ever ate. Some nitwit chef got the bright idea to do an oysters Rockefeller and swap al dente collards for the cooked spinach. Nasty as ****.

  19. Collards

    Have her try white pepper for a little more heat.

  20. Collards

    I'm saving a shank from a Honey Baked Ham to do my blackeyed peas.
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