What to do with a pan of bacon grease: Part 1 in a 345-part series

Wednesday, 27 January 2010 02:06

So you made bacon, maybe it was this morning, maybe it was yesterday (hell, it could have been some time last week), but you haven't cleaned the frying pan. You're thinking, Mmm...congealed pig fat, crusty bits floating in a sea of white/gray goo all atop a tasty cast-iron ocean floor begging to be trawled for flavor. I can't let this go to waste.

I've been there. Was just there. And this is what I did.

I boiled about 8 potatoes until they were forkable, mashed 'em with 3/4 of a stick of butter, drizzled some half & half, sprinkled salt and pepper.

Warmed that lovely pan of bacon grease, added too much garlic, and a chopped head of cabbage, let it fry awhile, threw in half a stale beer and some chicken broth then covered until flaccid (the cabbage). About 15 minutes.

Combined potatoes and cabbage.

Kind of like colcannon.

Part 2 coming soon. If my arteries hold out.

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I'm a writer and PR guy living on an island in Puget Sound. Born in Los Angeles on the same day California was admitted into the union (but not the same year), graduated from Berkeley with a degree in History (Russian), walked the earth, freelanced in San Francisco, wrote anything to survive, rode the tech boom and bust, now trying to figure out what I want to be when I grow up.

What to do with a pan of bacon grease: Part 1 in a 345-part series

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