Brussels and Bacon

“You know when you cook bacon?  Save the grease, and cook everything else in that.” -Dude that owns the fried chicken joint in Eugene that Peter frequents.

It’s so easy.  So simple.  So obvious.  And yet, so easy to forget.  For one, I don’t make bacon too often.  Unlike my aforementioned cousin, I do not fry up a side of bacon every Saturday morning for breakfast.  I fry up half a side and mix with cheesy eggs or biscuit dough.  If I’m not eating shrimp and grits at BK Star that is.

But bacon grease.  I don’t like the word grease, let’s go with pig butter.  That sounds better, right?  So, lately I’ve been frying up some bacon, saving my pig butter, and then cooking veggies in it.  It’s amazing.  I don’t have a recipe to share or really anything else to say about it.  But next time you’re cooking bacon, save the fat, slice up some Brussels sprouts, saute it all together, and relish in the true Omnivore’s Dilemma.

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One comment

  1. […] I instead chopped them up and sauteed them in the rendered sausage fat.  You might be noticing a theme. ▶ No Responses /* 0) { jQuery('#comments').show('', change_location()); […]

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