I tend to generate more fat during the winter when I'm making stocks more frequently, when I have a full can I just toss it in the garbage when I take it down to the street. I've got a nearly full can right now, I'm not sure what I'll do with it. Probably double bag it and put it in the trash.
We had spaghetti with meat sauce tonight.
My mother saved her bacon fat in a jar by the stove as well. She would use it when cooking, especially to make wilted lettuce salads.
I pour fats in a #10 can, but I don't reuse them, I just don't want them clogging my drains. When the can is full, I throw it in the trash.
Take-out chicken
I will also make several batches of Hot Cross Buns for Friday. (It's a family tradition to deliver them to friends and neighbors.)
Len, what's your method for the basket weave? Looks like it comes out nicely.
King Arthur Flour's recipes tend to be on the light side for the weight of a cup of flour, at 4 1/4 ounces for AP flour. There are many authors who use 4 1/2 ounces per cup, some who use 5 ounces per cup, and I've seen one that used 5 1/4!
Even the USDA database uses 125 grams (4.41 ounces) for a cup of AP flour.
You might find tomorrow's quiz a bit cheezy 🙂
We're having BLTs here.
I might write some quizzes that could have 'all of the above' or 'none of the above' options. 🙂
The last thing I read about it they hadn't tracked down the source yet. I get recall notices from the USDA Food Safety and Inspection Service, they haven't sent out anything official on this one yet.
Update: Looks like the CDC says it's from ground beef, but they don't know where that beef came from yet, so nothing's been recalled so far.
I don't really have a crock pot, but I did watch a video on YouTube on rendering lard, and it looks time-consuming but not all that messy. The fat is already ground up, so that simplifies the task of getting it ready to render. I ordered 4 pounds of it, along with 20 pounds of beef bones for stock.
After the mistake and delays, my Vienna bread came out just fine.
Well, originally I was planning spaghetti with oven toast, but the Vienna bread ran into some snags, so we're having lavash pizza instead.
I'm making Vienna bread today, but forgot the yeast until after it had NOT risen for 90 minutes. So, I added the yeast, kneaded it a bunch more, and it is rising, but not all that vigorously. (It's also cold in the house today.)
Hopefully I'll have bread for tomorrow.
