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Random Food Questions Thread - Page 525

post #7861 of 7874
Quote:
Originally Posted by venividivicibj View Post

Where do you guys get your fat you use for confit and other items? Any recommendations on specific types of fat - duck/lard/etc?

I think you can get duck fat at Whole Foods. I know you can get it at Surfa's. Lard you can also get at Surfa's, or a ton of different Mexican markets around town. Probably WhoFo as well, although I don't think I've ever looked.
post #7862 of 7874
I'd lard you up if you know what I mean. (I don't know where I'm taking this, actually, hence why I asked. Maybe it's like giving someone the ole Greek Helmet).
post #7863 of 7874
Any recipes for roses? I bought a really nice confiture de rose in Paris and I'm curious what else I might could make.
post #7864 of 7874
Quote:
Originally Posted by edinatlanta View Post

I'd lard you up if you know what I mean. (I don't know where I'm taking this, actually, hence why I asked. Maybe it's like giving someone the ole Greek Helmet).


I'm not sure if this is a compliment or not :dozingoff:

post #7865 of 7874
Yeah, lard you should be able to find in the "Mexican" aisle of your local grocery store no matter where you are in the US. Don't use that on duck.

Duck fat...go to an Oriental/Asian market and look for whole frozen duck. I pay like $13 for a whole one here. Best value on a retail basis you're going to get. Once you get some duck fat going you can keep it going as new duck always renders some fat. I'm lucky as I buy 8# buckets of duck fat from Sysco.
post #7866 of 7874
You love having an industrial sysco account don't you
post #7867 of 7874
Seriously, who wouldn't?
post #7868 of 7874

I second the $13 for whole duck. You can use the meat for whatever, just save the fat, which stores well.

post #7869 of 7874

Baby, I don't want you, I just want your fat.

post #7870 of 7874
Went to surfa yesterday, got a pound of lard for $2. Normal?
post #7871 of 7874
Does anyone have a source for Lolin Anchovies in America? I can only find them in stores in Europe.
post #7872 of 7874
How can I use leftover, really good pickle brine? Other than in vinaigrettes.
post #7873 of 7874
post #7874 of 7874
How do coffee snobs view the bialleti as aneeded espresso maker? It's never mentioned in the same stories as aeropresses and other new contraptions so curious if it's still viewed as good
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