![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperancePeople, you should be here at this hour...
So my poor Karen who experiences shudders of fear and loathing at the very mention ofoffal organ meats has been instructed to eat them once a week. So in a startlingly-generous, not-at-all-self-interested gesture I thought I'd try to recreate the salad of confit'd gizzards that I had in Paris, that I obliged her to try, that she said wasn't actually too appalling. Chicken gizzards are easy to find here (tho' once defrosted, they turn out to be gizzards and hearts, but hey: I'm not complaining); so I bought some, and went to find a packet of lard because we can't afford goose fat.
Um, people? Where does all the lard go? It doesn't appear to be on grocery shelves...
On the other hand, pork back fat is; so I bought some of that and set out to render it myself. Forscience Karen!
Either the rendering-temperature is higher, or else I should've trimmed it more carefully, or else it just isn't like rendering beef suet. I ended up with a bowl of lovely white lard, yes - but also with a panful of bits that had nothing more (they said) to give.
So forsheer greed science! I tossed a scoopful into a hot pan, slapped a lid on and sizzled until crispy.
A scatter of salt, and - oh, yes. With a cold beer, and never mind the greasy fingers: this is a snack fit for any pub in any country, and a fine way to celebrate exile. Om nom, as they say, nom. *goes back to do it again*
So my poor Karen who experiences shudders of fear and loathing at the very mention of
Um, people? Where does all the lard go? It doesn't appear to be on grocery shelves...
On the other hand, pork back fat is; so I bought some of that and set out to render it myself. For
Either the rendering-temperature is higher, or else I should've trimmed it more carefully, or else it just isn't like rendering beef suet. I ended up with a bowl of lovely white lard, yes - but also with a panful of bits that had nothing more (they said) to give.
So for
A scatter of salt, and - oh, yes. With a cold beer, and never mind the greasy fingers: this is a snack fit for any pub in any country, and a fine way to celebrate exile. Om nom, as they say, nom. *goes back to do it again*