Low budget diet - help needed please.

[herondancer]

After a week of bacon and eggs for breakfast, there's a fair amount of fat in the frying pan. I make bone broth on the weekend and just before canning it, I'll fry a small amount of onions in that fat and measure it out into the jars (six or seven 500 ml jars) then top up with broth. It adds a great flavour, plus another dose of fat. Yummy! :P

 

[Psalehesost]

I don't really understand it - how do you all get fat left over after having bacon? I scrape every last drop I can right off the pan and have it there and then, and bacon alone is still not fatty enough for a meal.

 

[herondancer]

I'm sorry to hear that. Here I'm very fortunate to have a butcher who gets in pastured pigs with lots of belly fat. She cuts the fattiest parts of the bacon slabs thicker than you would find commercially (~5-6mm), and I usually cook four big slices each day. Even cooking them lightly still yields lots of fat by the end of the week. I also cook other meats in this fat during the week, like pork chops with heavy fat covers, which adds to the total.

She's pretty happy because I am buying the parts of the bacon that most of her customers turn down! ;)

 

[Deleted member 8431]

I don't really understand it - how do you all get fat left over after having bacon? I scrape every last drop I can right off the pan and have it there and then, and bacon alone is still not fatty enough for a meal.

I guess it depends on the bacon itself, ie. how much fat you get out of it.

Mine is also very thick and when I cook it, there's a big, deep pool of fat in the pan (it actually deep fries in it's own fat).

 

[dugdeep]

I don't really understand it - how do you all get fat left over after having bacon? I scrape every last drop I can right off the pan and have it there and then, and bacon alone is still not fatty enough for a meal.

I'm the same. I actually, more often than not, add lard to my bacon when I'm cooking it. I think the bacon I'm getting is just too lean to be able to save any fat from it. I'm sure it has to do with the anti-fat sentiment and perception that customers want leaner meats :(

 

[Beau]

I don't really understand it - how do you all get fat left over after having bacon? I scrape every last drop I can right off the pan and have it there and then, and bacon alone is still not fatty enough for a meal.

That's why I eat pate with my bacon. It has a lot of fat in it. I prefer that to somehow trying to lap up the liquid bacon fat. Plus, pate is really, really good with bacon and sausage!

 

[Mrs. Peel]

Mine is also very thick and when I cook it, there's a big, deep pool of fat in the pan (it actually deep fries in it's own fat).

Yeah, mine too. Of course it's supermarket bacon (from WholeFoods, usually) and that probably has a lot to do with it.