99 Year Old Burger Grease: Still in Use!

[HowToBe]

Dyer's Hamburgers has not changed their grease since 1912 (unless something happened since this video was made).

http://www.youtube.com/watch?v=URM04TnbIr4

Edit: 1992-->1912

 

[HiThere]

Now THAT is disgusting.

 

[HowToBe]

Now THAT is disgusting.

Amen! I'd love to see the lab analysis of that grease.

 

[Nawd]

Dyer's Hamburgers has not changed their grease since 1992 (unless something happened since this video was made).

http://www.youtube.com/watch?v=URM04TnbIr4

You mean 1912. ;) If not, I just gained a lot of years on my age and didn't know it. hehehe

But geesshhh not changing out the grease - gross! I wonder if that grease is made out of pork lard then or if by now it's not identifiable.

 

[HowToBe]

Dyer's Hamburgers has not changed their grease since 1992 (unless something happened since this video was made).

http://www.youtube.com/watch?v=URM04TnbIr4

You mean 1912. ;) If not, I just gained a lot of years on my age and didn't know it. hehehe

But geesshhh not changing out the grease - gross! I wonder if that grease is made out of pork lard then or if by now it's not identifiable.

Fixed!

 

[Peam]

The man in the video said they strain and process the grease daily. But I wonder if as more grease/fat accumulates from the burgers, they must throw some of it out. It seems to me like a constant recycling process where new fat is introduced into the mix from the burgers as some of the old fat is taken out?

As a strange coincidence, over the past couple of months I've grown fond of pan frying strips of fatty belly pork in a good deal of lard. When done, I've been draining the fat from the pan into a jug and putting it into the fridge to use for the next belly pork frying session. Putting salt and pepper on each side, I've been getting lovely tasting belly pork this way, and I also use it to fry a couple of buckwheat pancakes and bacon for breakfast. It seems to Taste nicer.

I haven't got round to straining it yet though.