Post by BryanGSimmonsPost by clams casinoPost by BryanGSimmonsT-bone steak fried in very hot lard, and two eggs lightly basted in
the lard. A large mug of jasmine tea with about 2 ounces of milk.
Only about 3 grams of carb.
Lard Ok = beef tallow better!
But I *had* the lard.
Roger that - no harm/no foul.
Post by BryanGSimmonsActually it was probable almost half HO
sunflower, but had had a bunch of pork fat rendered into it. Cooking
lamb today, and I'm going out into that hateful weather for garlic.
The beef tallow at Wal Mart is quite good, but perhaps not necessary as
you have been making your own fat stores - a worthy task.
https://www.walmart.com/ip/Fatworks-Beef-Tallow-Cooking-Oil-14-oz/144331422
Anyway, you know you wanted to _make popovers_ for that lamb - so have at:
https://www.kingarthurbaking.com/recipes/popovers-recipe
This popover recipe consists of only five ingredients (flour, milk,
eggs, salt, and butter), but that simple combination makes a sublime
treat: gorgeous, light-as-air popovers with nicely soft, "eggy"
interiors and crisp, golden crusts. Mix them by hand and bake them in a
muffin tin (that's right, no special pan required). In less than 30
minutes, you'll have a dozen popovers ready to be smeared with salted
honey or maple syrup butter.
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