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Found 3 results

  1. The husband and I have taken the plunge on a trial membership to Thrive Market and placed our first order Sunday night. Among other things, I've got a jar of pastured lard and a jar of grassfed tallow coming. So, besides as just an all-purpose cooking fat, what's your favorite way to use either of the above? When do you choose one over the other? What's your favorite veggie or meal to whip up with either of these?
  2. jharvey

    Re-using saturated fats

    When I was younger (and still to this day) in my parents' fridge you'd find a dish of lard. This lard has been in there for months being used mostly to fry bacon, sausages and eggs. Once the lard has cooled a little, it is poured back into the dish along with all the yummy bits of (now slightly singed bacon) and placed back into the fridge to await the next fry-up. Now I find myself frying bacon, sausages and eggs in lard and would love to do the same as my folks rather than throwing out the used fat every time. However I find myself questioning whether continually re-heating saturated fat over a period of weeks/months will make it less healthy or is it that robust that it really doesn't care... Anyone have any opinions/science? Thanks.
  3. nutmegananne

    Grassfed beef tallow

    So I've got 3 jars of lovely grassfeed beef tallow from fatworksfoods dot com, and I'm excited. I know I'll be doing eggs in it, and browning roasts before roasting, etc. But I'm wondering how everyone else likes to use it?