Your last dregs of sun-dried tomato oil and bacon grease have more to offer.
in my kitchen and it’s a determination that drives me to innovation. Once, while I was blending parsnip tops for a deviant pesto, my English former roommate declared my project: “Very medieval.” I think she currently lives in Berlin , but I wish she was here to see how far my waste-less worldview has taken me. My latest trick: frying my eggs in leftover fats.
Like many people, the principle to conserve delicious fats is part of my cooking origin story. When I’d grown tall enough to see over a kitchen counter, my then best friend was from a New Orleanian family, and, naturally, there was always a hazy jar by their stove with a lid permanently askew. When I learned this was bacon fat—!—I was transfixed and immediately told my parents we must act accordingly. From the get, I was a staunch, self-appointed acolyte of the Bacon Fat Preserver Society.
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