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Confit is another way to use natural fats and preserve meat and veg which for meat is generally cooked under a lower heat in it's own fat like duck legs in duck fat, which I do and also use duck fat for whole rabbit that is part of a pasta dish. I confit carrots in extra virgin olive oil as well...

Yeah, the economy in general at that time, food security and coming from a time where the world just got through 2 world wars in the span of 25 years a little extra flavor with a few extra calories would be considered a luxury or a treat, no doubt. French toast :D I like that.

:LOL: Not something I would suggest you do. I do strain it and keep bacon fat in a container in the fridge for times where I want a bacon flavor. I make a bean dish where I saute onion and garlic in bacon fat, add chopped rosemary then smoked whole plum tomatoes and let that breakdown for a few...

Yeah, 475 for an hour is too high of a heat. I suspect 475 should have been for the initial 20 minutes and the last 45 minutes in the 350 range.

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I was just joking around and basically saying sometimes you have to cook things twice. I admit it wasn't that funny. I also have no solutions for you, I barely know any by name let alone an intimate relationship. :brows:

Microwaves aren't the sharpest tool in the kitchen and they have a language barrier, they don't understand what your asking most of the time and sometimes you have to repeat what your asking.

Low is generally around 200 Fahrenheit, good for reheats or keeping things warm but not for any actually cooking of a 3lb piece of meat in a reasonable amount of time. imo.

It's the polyunsaturated fat content that is of concern and since all animal fat are extremely low in poly fat they react less to heat damage. Free radicals, or should I say oxidative deterioration begins at 302 degrees fahrenheit which then form new compounds like free radicals, yeah not what...

Yeah, that sounds like a pretty hot room, lard is quite solid at room temp and while it doesn't have as much saturated fat as tallow it shouldn't have melted, I actually have never seen that happen. I've had both virgin coconut oil and duck fat turn liquid on me in a hot kitchen though.

Lard keeps really well, around 5 months in the cupboard and if you put in the fridge it will keep for about 1 year. I always keep one pkg in the fridge. I'll use it for frying mostly and I always have ghee on hand as well which have similar storage times.

They get it from vegan chicken, which is a seitan being. Or is that a soy bean, it so confusing. :unsure:

Contrary to popular dogma, for heath reasons and of course taste.

Yeah, decided not to make panettone, I'll just buy one.....again. :)

Happy happy birth day. :clap:

Exactly and good for you. I'm pretty much the same with most marinades, salad dressings, brines, vinegars, pickles, kimchi, hot sauces, mayo's, mustard, still buy heinz ketchup though. lol.

No problem and I understand most people don't make their own and also appreciate my SO if she makes food where she's used these, and generally they're fine and most of the time if I'm actually there my SO will ask me to "doctor" them up, so to speak. Most restaurants also bring in batch made...

I guess I'm in the minority who make their own stocks. Mostly chicken. My SO does use a variety of premade powdered and some liquid concentrates.

I've got it in my head that I want to try and make Panettone and I've never made it before, not sure yet, it's a lot of work. :unsure:

Your intuition was correct. Gadgets sell though, fertilizer baffles brains as they say. :brows:

Vitamin c is in just about every fruit and veg and we don't need a lot for the RDA and we don't get extra health points if we consume too much, it just ends up expelled through urine. RDA's are around 100mg's but if someone is consuming a lot of carbs and sugar then it's probably a good idea...

Picked up some truffle marinated pork loin steaks and making a blue cheese cream sauce for steamed cauliflower quarters and sauteed brown mushrooms.

Picked up 4lbs of Beatrice salted butter, which have cultures added for 4.99lb. at the Independent Grocer, first time there, and not impressed otherwise, and I think it's owned by Loblaw's, which I normally like.

Yeah, some people will just not be able to handle the amount of marbling (fat) in wagu.