Open Thread
Need a Hand?
Your Next Project Starts with BrownstonerMost Recent Articles
Need a Hand?
Your Next Project Starts with Brownstoner
Everyone loves TITS…
– (We need all the dues paying members we can get!)
Obviously, you just want TITS.
“I got turned off by the OT, not very friendly.”
Posted by: Tara in the Slope at October 20, 2009 1:59 PM
Hey Guys! I just had a nice exchange in the HOTD thread with Tara in the Slope (who had stopped at UHall but then didn’t come over to meet us), and asked her where she’s been (her response above). I explained that, notwithstanding some recent bickering, we’re really a nice, warm, friendly, collegial group. (Please don’t prove me wrong, LOL.) Anyway, if you happen to see her in the HOTD or another thread, please see what you can do to coax her back over here. (We need all the dues paying members we can get!)
So weird, my posting/updating is so delayed. I see that Arkady posted the fatback thing ages ago and It’s just popping up on my screen way after the fact.
Or he can buy fatback or caul. It won’t taste as ‘bacony’ as the bacon fat though.
THL – You’re right – it’d be perfect for Rob. (Or me.)
I bought a chunk of bacon for my chili at Staubitz recently. They just cut off a hunk instead of slicing it. You could ask them not to cut off the rind.
Weird that a butcher wouldn’t be able to help with that.
He could just buy a packet of bacon and cook it really slow so as to render off the fat. Keep the bacon for something else or donate them to Rob’s corn thingy recipe.
CarGar – You can use fatback – what you’re really looking for is the fat (white) part of bacon, not so much the rind. Many butchers have uncut bacon. Don’t use Chinese bacon – it has too distinctive a flavor. I save bacon fat whenever I cook bacon & just use that.