Sounds great! I want your tomato soup recipe.


Just a turkey burger tonight with a salad for me. Raspberries with some cream afterwards. A kale, green grape, flax seed, frozen pineapple and peaches smoothie I shared with my recently at-home from college daughter.

Salad..

What kind?

Those little round things at the top of the post that appear to be rolling around on their backs with huge smiles? . . . time was when those little fellars indicated joviality, a sense of whismy, humor. . . .who knows maybe Robin snuffed all joy along with himself, wish I'd known earlier.

Damn man, you ok? You seem to be taking this hard.

We are here for you brother, just ask.
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Just normal "healthy" salad with chicken upon it.

I'll live and thrive and be fine and all that, just pissed knowing how much of the world isn't funny anymore, and knowing from experience it probably won't be funny again.

Kind of like how Cobain killed grunge before it even got on its toddler feet. At least that hadn't been a part of your life for 30+ years when it took a shotgun to the head.

Have you ever licked a chick's ass?

Billay wants to know.

Somehow I don't think that tastes like chicken? :shrug:

I.............wait, why be honest???!!!

http://cbsnews2.cbsistatic.com/hub/i...onLewinsky.jpg

I hated cobain.
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I thought you were denigrating my post.

Weisswurst, latke with applesauce, and sweet red cabbage kraut.

Know how I know you are from the Lou ROFL

I have about a cup of bacon grease sitting in my fridge. What can I do with it?

Belated Sunday brunch pic. Chicken and waffles from BRGR. Cornbread waffle, too, with maple bacon butter...shit was amazing.

http://i.imgur.com/RF05pQv.jpg

Just use it like fat. However you would olive oil.

I think I will have to go back for their biscuits and gravy pretty soon, BTW.

Keep bacon grease next to the stove for any time you want to fry some potato/hash brown, or an egg.

Fried egg fried in bacon grease, topped with McIlhenny's tobasco, is the sine qua non of breakfast.

Pretty great for a steak, too.

I keep bacon grease in a jar under the sink—to throw out. People save it to use?
If a recipe calls for it, usually it's right after cooking some bacon as part of a recipe.

So if I want to save bacon grease, do I have to save it in the fridge? Isn't that stuff loaded with preservatives already? Anyhow, if in the fridge how long does it last?

Soup recipe NOW!

Ah HA.

Now we're getting somewhere.

Bacon grease in cast iron work?

Nah, even natural bacon grease is as stable as any other oil or lard. Just keep it covered so flies or moths don't flutter down into it.

I prefer to strain it and put it in the fridge. It's scoopable like shortening.

In my day when I was just a lil tike I remember the tin with lid labeled bacon grease. I didn't know why but Mom and just about every house of relatives or neighbors had this same tin jar displayed predominately on the stove top.

Then pork and bacon got a bad name and it dissipated from the scene. Now its back in force. I was over at my sisters and on her stove top was that tin labeled bacon grease on it.

You mean when I cook bacon I should just drain the fat into an empty glass jar and put a lid on it and store in the fridge? And then the next time I cook something on the stove, use the bacon fat instead of oil?

I keep mine in a pudding dish in the fridge, uncovered. I'm assuming that's OK since it's in the fridge.

Oooh, ooh ooh!!!

Grilled Cheese!!

Try to keep it away from the severed head.

chicken salad sandwich
crumbled bacon + avocado
on a very fluffy soft roll or croissant or maybe foccaccia
maybe a slight hint of curry
heavy on the salt and peppa
sprouts

top quality mortadella
rye or pumpernickel
dill relish or kosher slices
yellow onions sliced pr maybe red
smokey cheddar
a slight smear of very good liverwurst
heavy mayo or creamy horseradish
a hint of quality mustard

No, you definitely want to keep it covered. Fat can really easily absorb other flavors and aromas. So keep it airtight.

Strain it first and let it cool before lidding it, but pretty much.

My mom never kept something like that. I don't recall my maternal granma's cooking habits but I recall my paternal's NEVER saw that. The bacon grease jar was for tossing so it wouldn't clog the sink. However, that side of the family would barely touch butter. It was olive oil.

Well other fats don't last forever. Oil goes bad. So what's the shelf life?

Yes, but strain it first.

Stop being so precious, it's bacon fat. At most, use your spatula to keep the big bits from spilling over when pouring from skillet to can.

Again, it's bacon fat. If you're leaving it around long enough to worry about that, you don't deserve it.

Seriously though, it doesn't go rancid all that quickly that I have experienced [I can't recall a point in my life that my bacon fat reserve was more than a month or two old]. If I had to guess, it's on par with the stability of lard.

Not about being precious, BL. Those bits will make it go rancid much faster than strained.

I store it in a little mason jar. In the fridge, I've never had it go bad.

I don't know what your idea of 'bits' is, but when I strain off my grease, at most you get the equivalent of a single shake of a pepper shaker in say as much as 1/4 cup of grease. And if you leave that on the stoveback, it'll settle to the bottom, in a fine little rim readily anyway. Then the bacon grease will solidify to lard/soft butter consistency at room temp.

Bet you hand wash your lump charcoal and autoclave your grill grate before every use, too.

You've been kind of antagonistic lately.

You're STRAINING bacon drippings!!

We're on the precipice of dabbing grease off pizza slices and eating them with a knife and fork here.

This isn't end of the world stuff, but it IS a little twee, a little precious, that's all.

And it's not my fault you presented your hymen when I slung some good natured shit in your general direction over an objectively silly 'sandwich innovation' exchange.

I simply misinterpreted your meaning, as if that's never been done before. You're being a bit of a bitch lately, all I'm saying.

There's nothing wrong with straining your bacon grease. In fact, it should be done to not only to help it keep longer (as all oil should be strained before reuse), but also so you don't introduce any unwanted flavors or flecks of food into your other dishes. Yes, it's just bacon grease, but I clean my blender after I use it, too. I guess that makes me "precious" in your book.

Your **** is showing, . . . just saying.

Whatever man, you're being an ass. Just thought someone should call you out on it.

Thank you for the much deserved upbraiding sensei.

I now realize your inability to absorb and enjoy humor is rooted in my own inadequacies, and your humble observations of my bitchy and assy-ness are deserved, and to be honest a little belated.

You have given me much to think about, and much grease to sterilize before I contaminate my forays into junk food with flavor.

My sisters tin has a recessed aluminum tray with little holes. When your pour the grease it strains through.

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sterile cheesecloth only.

It's been a while since I was accused of that! :thumb::thumb::thumb:

I let it drip through a paper coffee filter inside a funnel. I'd use the funnel anyway and the coffee filter is cheap.

You're welcome.

I don't use the funnel, but I do the coffee filter inside a little fine mesh strainer (not for any extra straining, it's just what fits inside the jar easily.

Sorry I missed your request. I don't check this thread very often. I use an immersion blender for this recipe.

America’s Test Kitchen
Creamless Creamy Tomato Soup
Published: September 1, 2008
Serves 6 to 8


INGREDIENTS

1/4-cup extra virgin olive oil, plus more for drizzling
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
3-1/2 lbs. Fresh Tomatoes OR 2 (28-ounce) cans whole tomatoes packed in juice
1-tablespoon brown sugar
3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
Table salt and ground black pepper
1/4 cup chopped fresh chives

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2. Serve this soup with Grilled Cheese Sandwiches for a Crowd or topped with Butter Croutons


1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1-tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

And in case it didn't come across in my tone, your exposed meat curtains are glorious, . . . very chic.

Look at yourselves!

Just look at yourselves!

Just look at yourselves.

You're insistence on vagina references is boring. I'm done with this ... whatever it is. You win, I quit.

Regarding bacon fat reserves, you do NOT need to strain it before use, but you can. the small particles of meat that will end up in the bacon fat sink to the bottom, and are therefore in an anaerobic environment and will not spoil. In fact, there are countries that preserve meat by completetly covering it in fat without refridgeration, and the only thing that may happen is some fermentation. In the case of bacon, it's so salty, that fermentation wont occur anyway.

Show us where the bad chef touched you

Don't start nothin,' won't be nothin'

Mine is not a safety concern, just a cleanliness effort and making sure I don't introduce foreign particles that I didn't plan for into my dish. (Though I've always heard and read that bits of food left in reused oil will make it go bad faster.)

As for my refrigeration preference, it's just a preference. On the counter, it's always a little solid, a little soupy. I prefer something a little scoopable.

I never strain my bacon drippings but I turn it over pretty quick.

You don't cook things in bacon grease that you're concerned that a speck or two of actual bacon dust might stray onto it, which it won't anyway unless you purposefully scoop down into the bottom for that little rime of bacon dust.

Pretty much all I had to say, but evidently my phraseology veered into the bitchy, assy and antagonistic, so I have some hard contemplation of my world view ahead of me.

I disagree. Perhaps you want pure colors in your presentation? Like aioli, white rice, or a white pasta sauce, where the dark bacon dust could detract and muddy it.

I'm not saying you're doing it wrong, just that there are valid reasons someone might want to strain it.

So it's not vegan 'cause of the chicken broth. Okay that's fine too. Just will have on non-vegan days. Been looking for a tomato soup that's wholly vegetarian or vegan. ( no milk or cream)

You could probably sub a good vegetable broth.

Who here has had bone marrow? How do you eat it exactly?

With a spoon, usually.

What's it taste like?

If it comes from cow, I'm gonna say beef.

I kid, I kid.

So you've some kind of roasted meat with the bone... it's really good spread on toasty bread.

Some ideas: http://www.seriouseats.com/2012/07/h...ne-marrow.html

It's very rich, very fatty. I think it needs some kind of acidity to cut through it.

Thank you for answering my question without some childish response. REP

(When I saw you had posted right after BEP's soup post, I thought you were gonna suggest Goldfish crackers with that soup. I was gonna back you up.)

Damn I blew it

Nah. All good.

As for the bone marrow, I like it spread on bruschetta toast with some coarse salt and a little squeeze of lemon.

This.

There are many ways to work around the chicken broth. In fact, the broth is hardly noticeable since the tomatoes dominate the flavor.

I can't eat things like goldfish or oyster crackers in tomato soup. It fools my mind into thinking I'm eating cereal and then the savory flavor tastes nasty.