Why do so many recipes that require some kind of smoked pork product (bacon, pancetta, prosciutto, etc.) tell you to render the bacon down and then remove all but 1 or 2 tablespoons of the fat? Are you recipe writers insane? Why would I ever remove a single drop of pork fat. Ever. Has anyone ever said, "this is too bacon-y"? No. Never. That is just crazy talk. When it comes to pork fat, more is more.
1 comment:
Amen. Truer words have never been said. More is more.
-TonC
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