Now that it's cold and hard, it's pure white and will keep longer with the stray scraps gone. I've been using it to saute onions at the start of a savory dish; I can't say I like the flavor of tallow on its own, but it disappears into a savory dish.
And just think how thrifty it is! I make super-nutritious stock, and then I get this by-product, free frying grease. I still buy lard from my Amish butcher, though, because it makes fabulous biscuits and pie crusts.
Some bok choy, the last chunk of a cabbage, a carrot, and scallions added at end. Then we sprinkled toasted sesame seeds over top at the table.
Your Wok looks nice and well seasoned :)I need to get one- I keep trying to stir fry in my cast iron.
Seriously you are one THRIFTY woman.. can't believe what you do with things ppl just throw out! When is your next shoestring btw? xo
This is delightfully bad-ass. Enjoying getting caught up on all your adventures!
Post a Comment