Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Main Lowcarb Lobby
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 06-23-2013, 05:16 PM   #1
Senior LCF Member
 
Join Date: May 2013
Location: West of Philly
Posts: 832
Gallery: Garlic
Stats: 326 / 260 / 175
WOE: Atkins 2010
Start Date: May 25th, 2013
There is fat, and then there is grease, right?

OK, so I know many of use save our rendered bacon fat.... and it's pretty awesome. But then there is the fat that is released from browning ground beef, which I don't think of as fat; I think of it as grease. And when it comes to the fat renderings from poultry, I kind of think of it as somewhere in between the two.

Which of those fats do you use or not use?

Also, I smoke a lot of pork shoulders, and after cooking the meat has reduced by about 50%.... and the drippings go into a collection pan at the bottom of my smoker.... I wouldn't likely use those either.
Garlic is offline   Reply With Quote

Sponsored Links
Old 06-23-2013, 05:28 PM   #2
Blabbermouth!!!
 
Ntombi's Avatar
 
Join Date: Aug 2002
Location: Boston, then OH, then NYC, now SoCal. Whew!
Posts: 38,394
Gallery: Ntombi
Stats: Restart: 360/284.4/190
WOE: Atkins for weight loss, NK for maintenance.
Start Date: Restarted: 1-3-13 Original: 8-23-02
If I'm cooking something immediately after cooking chicken or ground beef, to go with those meats, I might use the grease. But I don't deliberately save it for future use like I do with bacon fat.
Ntombi is offline   Reply With Quote
Old 06-23-2013, 05:31 PM   #3
Senior LCF Member
 
Aleina's Avatar
 
Join Date: Mar 2013
Location: Argentina
Posts: 874
Gallery: Aleina
Stats: 224/ 172.9 31 Jan /150
WOE: Epi Paleo
Start Date: 15 Nov 2012 various WOES
This is my opinion only. We have learned / think that all environemental poisosn like mercury, antibiotics we take are stored away for safekeepinng in fat cells. Losing they get released in the bloodstream so if I can avoid it I do not eat the fat from animals that have been masproduced and injected with whatever. I figyre my body has enough to do as it is with the things I cannot avoid.
Aleina is offline   Reply With Quote
Old 06-23-2013, 05:40 PM   #4
Major LCF Poster!
 
Join Date: Mar 2013
Posts: 2,478
Gallery: Patience
I agree with you Aleina. I will not eat feed lot raised beef, as these poor animals are injected with growth hormones, and I certainly wlll not the fat from them.
Patience is offline   Reply With Quote
Old 06-23-2013, 05:40 PM   #5
Way too much time on my hands!
 
emel's Avatar
 
Join Date: Apr 2003
Location: VA
Posts: 17,637
Gallery: emel
Stats: 179.4/158.8/130ish
WOE: Atkins OWL/NK hybrid
Your goal should be maximizing omega 3's while minimizing Omega 6's.

Easy, right? Nope. Good Lord, go find tons of geeky tweaky stuff on this....here, I'll start:

Quote:
What are Omega 6 and omega 3 polyunsaturated fatty acids?

A fatty acid molecule has a chain of carbon atoms linked together with hydrogen atoms attached on one side. In a saturated fatty acid each carbon has a single bond with the neighbouring carbon atom and a single bonds to two hydrogen atoms (Carbon atoms always make 4 bonds). In an unsaturated fatty acid chain one or more carbon atoms is linked to its neighbour with a double bond and only one side hydrogen atom attached. Mono-unsaturated fats have one carbon to carbon double bond, and poly-unsaturated fats, two or more. Here is a triglyceride (the usual form that fats are found – 3 fatty acid chains linked to a glycerol molecule or backbone at one end) that has two saturated and one mono-unsaturated fatty acid chain.



This is Linoleic acid – also known as Omega 6. The reason it is called omega 6 is because the first double bond is at the 6th carbon atom from the Omega end as shown:



Here is a 3D ball representation:



An omega 3 fatty acid therefore has the first double bond at the 3rd carbon. Here is alpha linolenic acid, showing it is 18 carbons long with 3 double bonds:



Even though these are shown as straight lines in the diagram – in reality the double bonds make the fatty acid bend and swivel. This is what makes the unsaturated fat liquid as opposed to solid at room temperature.

Omega 6 and Omega 3 fatty acids are 2 different classes of polyunsaturated fats. They are both important, because they are made into powerful regulatory hormones. Omega 6 fats are primarily converted into a range of pro- inflammatory hormones and omega 3 into anti-inflammatory hormones. Perhaps it would help to think of the analogy of hot and cold taps. Hot being omega 6 and cold being omega 3. We need a balance of hot and cold to get the right temperature. Due to the abundance of omega 6 in our diets from chemically extracted vegetable oils, (see graph below and the recent increase in salad oil, shortening and margarine) and a lack of food sources of omega 3 like cold water fish and grass fed / wild meat we have an imbalance. An ideal ratio is 4:1 up to 1:1 of omega 6 to omega 3. This is a long way from the standard American diet which gives 20:1. Imagine the hot tap (inflammation) on full and the cold tap (anti-inflammation) on a dribble. Inflammation is rampant.


Per capita fat supply USA 1909 – 1999 (Krispin Sullivan)
There are potentially 2 different ways to rectify this. One is to add a high dose of omega 3 to balance the amount of omega 6 we eat. The other is to minimise omega 6 and increase the omega 3 just enough to give an ideal balance. Which is the best solution?

Polyunsaturated fats (PUFAs) are far more unstable than mono-unsaturated and saturated fats because of all the carbon to carbon double bonds. These double bonds are easily oxidised, so PUFAs are more susceptible to oxidation – called lipid peroxidation Lipid peroxidation - Wikipedia, the free encyclopedia. This oxidised fat can cause cellular and DNA damage. The more PUFA in a cell membrane the higher the risk of oxidation, and consequent damage. More in this case is not better. Adding large amounts of Omega 3 to balance omega 6 is not the best solution.

So the best way to improve the balance on omega 6 to omega 3 is to reduce omega 6 as much as possible. Of course some omega 6 is essential as it is needed as a building block for eicosanoid hormones. In a normal diet it is virtually impossible to go low enough to cause omega 6 deficiency. When we bring the total amount of omega 6 in our diets down, we can then easily add fish (like salmon and sardines) or fish oil to get the ideal ratio between omega 3 and 6. How low should we go with omega 6? 1 -4% calories is recommended by most Paleo researchers. In a 2000cal diet this 2.2 – 8.8 grams omega 6 per day. (Edit: 24th July 2012 – I went to an omega 3 symposium recently and the recommendation from Dr Alex Richardson is 2 – 3% calories from omega 6 PUFA. That is just 3 – 5 grams a day. You would easily get that just be eating meat and seafood, let alone adding nuts or oils) Current thoughts are to focus on total amounts consumed each day not the ratio in different foods. Using 3-6 differences in essential fatty acids rather than 3/6 ratios gives useful food balance scores

How to decrease your Omega 6.

Most paleo eaters are aware of the need to decrease omega 6, however my observation is that following the eating guidelines does not automatically mean people reduce omega 6 enough. Look at the CrossFit nutrition outline “…base your diet on garden vegetables, especially greens, lean meats, nuts and seeds, little starch, and no sugar.” What do many eat for snacks? Nuts. Particularly almonds. And many use almond meal as the basis for grain food alternatives like pizza bases. Just 100 grams of almonds – 3 small handfuls gives you a whopping 12 grams of omega 6.

So here’s what I’ve done to help you out. I pulled together some nutrition data from Nutrition facts, calories in food, labels, nutritional information and analysis – NutritionData.com and made up some tables showing you the omega 6 content of oils, nuts and seeds, and meat. Aim to get no more that 6 – 10 grams of omega 6 per day. Omega 6 oils should be replaced by those containing predominantly mono-unsaturated fat like olive, avocado and macadamia nut oil, and saturated fats like coconut oil.

Following that is a table of fish and seafood showing the omega 3 content per 100 grams of fish, make sure you add in enough omega 3 to give you around a 2:1 ratio of Omega 6 to Omega 3. Instead of eating fish you can take fish oil. However I recommend you choose your oil carefully. Oxidation is a problem, I choose fish oil I know has been tested for oxidation, and smells and tastes fresh and clean.

Note: There is a lot of variation in the measurement of omega 6 and 3 content in foods, depending on the food the animal is fed, the food sample measured, variation in fat content between animals etc. I have tried to pick a representative measurement. Think of this as a guideline, it may not be 100% accurate for the food you are about to eat.
Then if you google to find where this quote comes from, there's tools to help you see foods with good omega 6 to omega 3 ratios.

Argh. LOTS of stuff to learn about this.
emel is offline   Reply With Quote
Old 06-23-2013, 07:24 PM   #6
Major LCF Poster!
 
Join Date: Nov 2009
Posts: 2,711
Gallery: Mistizoom
Stats: 300/200/190 initial goal
WOE: low carb
Start Date: November 2012
Rendered chicken fat is schmaltz. It's a great fat to use in cooking, very common in Jewish recipes. However I get the most schmaltz when I broil chicken thighs, and since I usually season them pretty agressively it is way too salty for me to save and do anything with. I don't save fat from cooking ground beef, but I have saved fat from cooking a beef rib roast in my rotisserie. Tallow (rendered beef fat) is an excellent fat to use in cooking as well. I might even but some grassfed tallow from an online store called Fatworks.

ETA: Fatworks has pastured duck fat too. I think I am going to get both.

Last edited by Mistizoom; 06-23-2013 at 07:34 PM..
Mistizoom is offline   Reply With Quote
Old 06-23-2013, 07:31 PM   #7
Blabbermouth!!!
 
Ntombi's Avatar
 
Join Date: Aug 2002
Location: Boston, then OH, then NYC, now SoCal. Whew!
Posts: 38,394
Gallery: Ntombi
Stats: Restart: 360/284.4/190
WOE: Atkins for weight loss, NK for maintenance.
Start Date: Restarted: 1-3-13 Original: 8-23-02
The seasoning is one of the reasons I don't save chicken fat. If I'm cooking veggies or something to go with the chicken, it's useful, and I simply don't season them as much as I normally would. But I wouldn't want to save it for later when I'm possibly using a different flavor profile.

Bacon fat is just bacon fat, so I don't have that issue.
Ntombi is offline   Reply With Quote
Old 06-23-2013, 07:32 PM   #8
Major LCF Poster!
 
Join Date: Nov 2009
Posts: 2,711
Gallery: Mistizoom
Stats: 300/200/190 initial goal
WOE: low carb
Start Date: November 2012
Quote:
Originally Posted by Aleina View Post
This is my opinion only. We have learned / think that all environemental poisosn like mercury, antibiotics we take are stored away for safekeepinng in fat cells. Losing they get released in the bloodstream so if I can avoid it I do not eat the fat from animals that have been masproduced and injected with whatever. I figyre my body has enough to do as it is with the things I cannot avoid.
Valid points for the most part, and that's why why it is good to eat as much pastured poultry/pork or grass-fed meat as possible. The fat from those animals is about as healthy as you can get in the modern world.
Mistizoom is offline   Reply With Quote
Old 06-23-2013, 09:00 PM   #9
.
 
ravenrose's Avatar
 
Join Date: Dec 2009
Location: California
Posts: 9,670
Gallery: ravenrose
Stats: lost 130 lb so far, and miles to go before I sleep
WOE: low carb controlled calorie
Start Date: June, 2009
this makes no sense to me. surely bacon fat has more "chemicals" in it than any other sort of fat left from cooking meat? just because we like the taste doesn't change that...

I don't see any reason to keep one and not the others except for preference. I like chicken fat even better than bacon fat for cooking vegetables.
ravenrose is offline   Reply With Quote
Old 06-24-2013, 06:33 AM   #10
Chatty Cathy
 
clackley's Avatar
 
Join Date: Mar 2000
Location: Ontario
Posts: 17,131
Gallery: clackley
Stats: 228.5/168/125
WOE: N.K.=vlc/hf/moderate protein & organic/pastured
Start Date: Restart Oct 18 2009
I have read that chicken fat is much higher in omega 6 oils and as such is not that great. BUT, I would agree that it is the tastier than any other. Chicken fat is less stable than bacon fat and must be stored in the fridge once it is rendered.

Saving various animal fats was something that most people did traditionally and it is now really a question of what looks good in the eye of the beholder. It can all be good.

Duck fat has become quite 'fashionable' here and can be bought as a rendered product in gourmet shops. I find it tasteless.
__________________
Cathy
Original start - Feb. 2000 180/125

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia

"dumping carbohydrates on your broken metabolism is tantamount to doing jumping jacks on two broken legs" -The Spark of Reason

“Eat animals. Mostly fat. Enjoy!
clackley is offline   Reply With Quote
Old 06-24-2013, 06:35 AM   #11
Way too much time on my hands!
 
suzanneyea's Avatar
 
Join Date: May 2008
Location: Montreal, QC
Posts: 11,047
Gallery: suzanneyea
Stats: 156/124/120
WOE: Vlc
I melt down pork or beef fat all the time.
suzanneyea is offline   Reply With Quote
Old 06-24-2013, 07:26 AM   #12
Blabbermouth!!!
 
Mimosa23's Avatar
 
Join Date: Nov 2002
Location: Germany
Posts: 7,245
Gallery: Mimosa23
Stats: 227.2/185.5/160
WOE: Keto
Quote:
Originally Posted by ravenrose View Post
this makes no sense to me. surely bacon fat has more "chemicals" in it than any other sort of fat left from cooking meat? just because we like the taste doesn't change that...
I don't agree. It depends on the type of bacon you use. I buy traditionally smoked organic bacon, so it's not got any chemicals in it.


Regarding other fats, I use whatever I have on hand in my kitchen, and of course it depends on recipes as well. I love fat from roasting chicken, even when it's pretty seasoned. Very nice to roast veggies in...
Goose and duck fat are yummy as well, and you get pretty much when you cook a duck or goose breast with the fat still on.
I use pork fat a lot when I make pork rillettes (poor man's pate, really good!).
__________________
Do as I say, not do as I do... DEFINITELY not do as I do!!!

female, 38y/o, 5'10"

my blog:
http://crazybeautyhealth.blogspot.de/
Mimosa23 is offline   Reply With Quote
Old 06-24-2013, 07:54 AM   #13
Senior LCF Member
 
RhondaC's Avatar
 
Join Date: Mar 2002
Location: Southwest Florida
Posts: 514
Gallery: RhondaC
Stats: 5'9" 240.5/227.8/170
WOE: Atkins
Start Date: 6/1/14
I've been afraid to save my bacon fat, in case it goes "bad". Does it need to be refrigerated? How long does it stay good? Do you strain the small bacon crumbs out of it before saving?

Thanks!
RhondaC is offline   Reply With Quote
Old 06-24-2013, 08:01 AM   #14
Senior LCF Member
 
Join Date: May 2013
Location: West of Philly
Posts: 832
Gallery: Garlic
Stats: 326 / 260 / 175
WOE: Atkins 2010
Start Date: May 25th, 2013
Quote:
Originally Posted by RhondaC View Post
I've been afraid to save my bacon fat, in case it goes "bad". Does it need to be refrigerated? How long does it stay good? Do you strain the small bacon crumbs out of it before saving?

Thanks!
Well, I put mine in the fridge and it never seems to go bad... I don't strain it, but I do pick out any bigger pcs. The only bad part is reheated bacon fat sets my smoke detector off if I let it get too hot... It's not as much an issue when cooking fresh bacon for me.
Garlic is offline   Reply With Quote
Old 06-24-2013, 08:05 AM   #15
Blabbermouth!!!
 
Mimosa23's Avatar
 
Join Date: Nov 2002
Location: Germany
Posts: 7,245
Gallery: Mimosa23
Stats: 227.2/185.5/160
WOE: Keto
I usually plan it just so that I use the fat within a day or two. I don't live in a country with extremely hot temperatures, so i generally don't put it in the fridge. I do make sure it's covered well, just in case unwanted anymals get in! I think it keeps pretty long, as long as you filter out the bits...

I don't keep mine long enough for it to go bad, so I don't take out the bits: I'm lazy!
Mimosa23 is offline   Reply With Quote
Old 06-24-2013, 08:44 AM   #16
Blabbermouth!!!
 
Ntombi's Avatar
 
Join Date: Aug 2002
Location: Boston, then OH, then NYC, now SoCal. Whew!
Posts: 38,394
Gallery: Ntombi
Stats: Restart: 360/284.4/190
WOE: Atkins for weight loss, NK for maintenance.
Start Date: Restarted: 1-3-13 Original: 8-23-02
I keep it in a mug in the fridge. I don't strain it, or ever wash the mug out, actually. I'm trying to remember the last time I washed that mug, and I think it was when I moved a few years back. I just constantly scoop some out, add new fat to the top, no biggie.

I will say that I bake my bacon, so I don't have overcooked grease, or many bits of bacon in there either.

Although I keep mine in the fridge, I grew up with some relatives who kept it next to the stove 24/7.
__________________
<-- Buddy
Ntombi: 5'6˝" 40 years old
Started Atkins 8-23-02 325+
bought scale 9-7-02: 318/259.6/180?

Diagnosed with Multiple Sclerosis (and other conditions) Summer 2005 after years of misdiagnoses--> food plan went out the window!
Restarted--again--January 3, 2013.

Last edited by Ntombi; 06-24-2013 at 08:45 AM..
Ntombi is offline   Reply With Quote
Old 06-24-2013, 09:21 AM   #17
Chatty Cathy
 
clackley's Avatar
 
Join Date: Mar 2000
Location: Ontario
Posts: 17,131
Gallery: clackley
Stats: 228.5/168/125
WOE: N.K.=vlc/hf/moderate protein & organic/pastured
Start Date: Restart Oct 18 2009
I strain my bacon fat and keep it in a jar with a good fitting lid in the cabinet. I had to throw some out a few months ago because it didn't smell right but it was old and unstrained.
clackley is offline   Reply With Quote
Old 06-24-2013, 09:29 AM   #18
Major LCF Poster!
 
theredhead's Avatar
 
Join Date: Oct 2004
Location: Fort Worth, TX
Posts: 2,599
Gallery: theredhead
Stats: 229/152/150
WOE: Atkins/hCG/maintaining EASILY with JUDDD
Start Date: 09/04/03
I generally only save some bacon fat, but if I have drippings from a roast or ribs, or any other meat that's not too highly seasoned, my dog gets a lovely treat poured over her kibble.
theredhead is offline   Reply With Quote
Old 06-24-2013, 09:49 AM   #19
Senior LCF Member
 
Join Date: May 2013
Location: West of Philly
Posts: 832
Gallery: Garlic
Stats: 326 / 260 / 175
WOE: Atkins 2010
Start Date: May 25th, 2013
Quote:
Originally Posted by theredhead View Post
I generally only save some bacon fat, but if I have drippings from a roast or ribs, or any other meat that's not too highly seasoned, my dog gets a lovely treat poured over her kibble.
Yes, my dogs love when I cook pork and ground beef! I think they
Garlic is offline   Reply With Quote
Old 06-24-2013, 10:04 AM   #20
Chatty Cathy
 
clackley's Avatar
 
Join Date: Mar 2000
Location: Ontario
Posts: 17,131
Gallery: clackley
Stats: 228.5/168/125
WOE: N.K.=vlc/hf/moderate protein & organic/pastured
Start Date: Restart Oct 18 2009
Careful with the fat you give your dogs. They can become sick with too much. They are really designed to eat a lower fat woe. I make my dogs food (cooked meat and a few bits of veg) and often have to skim off some of the fat or they get diarrhea.
clackley is offline   Reply With Quote
Old 06-24-2013, 11:13 AM   #21
Senior LCF Member
 
rndiane's Avatar
 
Join Date: May 2006
Location: Washington
Posts: 271
Gallery: rndiane
Stats: 215/ 175/size8-10
WOE: Atkins
Start Date: Jan 22,2013 3rd time
Quote:
Originally Posted by clackley View Post
Careful with the fat you give your dogs. They can become sick with too much. They are really designed to eat a lower fat woe. I make my dogs food (cooked meat and a few bits of veg) and often have to skim off some of the fat or they get diarrhea.
My dog developed pancreatic from giving him too much fat...per his Vet. He was so sick, vomiting, diarrhea ....we almost lost him.
rndiane is offline   Reply With Quote
Old 06-24-2013, 11:15 AM   #22
Way too much time on my hands!
 
suzanneyea's Avatar
 
Join Date: May 2008
Location: Montreal, QC
Posts: 11,047
Gallery: suzanneyea
Stats: 156/124/120
WOE: Vlc
Quote:
Originally Posted by rndiane View Post
My dog developed pancreatic from giving him too much fat...per his Vet. He was so sick, vomiting, diarrhea ....we almost lost him.
The dog in your avatar? Cause I am in love with that one!
suzanneyea is offline   Reply With Quote
Old 06-24-2013, 11:34 AM   #23
Senior LCF Member
 
rndiane's Avatar
 
Join Date: May 2006
Location: Washington
Posts: 271
Gallery: rndiane
Stats: 215/ 175/size8-10
WOE: Atkins
Start Date: Jan 22,2013 3rd time
Quote:
Originally Posted by suzanneyea View Post
The dog in your avatar? Cause I am in love with that one!
No, little Buddy, he is is a black and tan doxie too. Sparky is on my avatar. Thank you, Sparky is a lot of fun.
rndiane is offline   Reply With Quote
Old 06-24-2013, 11:39 AM   #24
Senior LCF Member
 
Join Date: May 2013
Location: West of Philly
Posts: 832
Gallery: Garlic
Stats: 326 / 260 / 175
WOE: Atkins 2010
Start Date: May 25th, 2013
Quote:
Originally Posted by clackley View Post
Careful with the fat you give your dogs. They can become sick with too much. They are really designed to eat a lower fat woe. I make my dogs food (cooked meat and a few bits of veg) and often have to skim off some of the fat or they get diarrhea.

Oh,yeah, they only get a few tablespoons each.
Garlic is offline   Reply With Quote
Old 06-24-2013, 11:54 AM   #25
Major LCF Poster!
 
Janknitz's Avatar
 
Join Date: Jun 2011
Posts: 2,377
Gallery: Janknitz
Stats: 254/184/150
WOE: Low Carb High Fat, Primal
Start Date: June 16, 2011
We just bought an Instant Pot (basically and electric pressure cooker that also works as a slow cooker, rice cooker, etc.). It seems to render out the fat while cooking the meat. In just one week of use, I have a big jar of schmaltz (chicken fat) rendered out of a chicken I cooked (almost a full cup!), and some tallow from two beef dishes.

We buy organic, pastured meat--and the ruminants which are pastured are supposedly high in Omega 3's, though the chicken fat is still a high percentage of Omega 6, so we use it sparingly. I'm not a huge fan of beef tallow except as a cooking fat for meat--and our dog is allergic to beef. We don't do pork, so lard is out.
Janknitz is offline   Reply With Quote
Old 06-24-2013, 12:25 PM   #26
Major LCF Poster!
 
theredhead's Avatar
 
Join Date: Oct 2004
Location: Fort Worth, TX
Posts: 2,599
Gallery: theredhead
Stats: 229/152/150
WOE: Atkins/hCG/maintaining EASILY with JUDDD
Start Date: 09/04/03
Don't worry. My doggie only gets the occasional fat treat. :}
theredhead is offline   Reply With Quote
Old 06-25-2013, 06:33 AM   #27
Way too much time on my hands!
 
AngelaL's Avatar
 
Join Date: Jun 2002
Location: SW of Houston, Texas
Posts: 12,143
Gallery: AngelaL
Stats: fat/thin/fatagain/wearing a size 10
WOE: Atkins
Start Date: 5/9/2000
Quote:
Originally Posted by Ntombi View Post
I keep it in a mug in the fridge. I don't strain it, or ever wash the mug out, actually. I'm trying to remember the last time I washed that mug, and I think it was when I moved a few years back. I just constantly scoop some out, add new fat to the top, no biggie.

I will say that I bake my bacon, so I don't have overcooked grease, or many bits of bacon in there either.

Although I keep mine in the fridge, I grew up with some relatives who kept it next to the stove 24/7.

This, exactly, for storage. I fry my bacon and leave the bits. I grew up with both my parents and grandparents keeping bacon drippings next to the stove. I keep mine in either a mug or a washed out jelly jar in the fridge. I never strain it. If I leave it out for a day or two, I don't hesitate to use it (and I live on the gulf coast where the temps get very hot)
AngelaL is offline   Reply With Quote
Old 06-25-2013, 07:36 AM   #28
Blabbermouth!!!
 
Hot Tamale's Avatar
 
Join Date: Jun 2006
Location: Chaos Ave. & Stress Blvd.
Posts: 5,976
Gallery: Hot Tamale
Stats: 389/183/174 (-206)
WOE: LowCarb & WLS (11/10)
Start Date: every 24 hours...
I often try to plan to use the bacon grease as soon as I'm done making the bacon - for instance, I'll put that day's dinner roast or ribs or whatever right into the pan to brown as soon as I finish cooking the bacon. I do have some saved bacon fat - in my fridge in a covered container. My grandparents had it in a cup right by the stove. We also almost always had a stick of butter in a covered butter dish, soft, on the counter. How many pieces of toast and butter I had growing up I couldn't tell you, but my starting stats show what it helped me do to myself...
__________________
The big question is: How badly do you want this!?!
"If it was easy everybody would be doing it." --Me!
“All that we are is the result of what we have thought...What we think we become.” Buddha
THE ONLY THING STOPPING ME IS MYSELF.
The "easy way out" is the toughest thing I've ever done.

Last edited by Hot Tamale; 06-25-2013 at 07:37 AM..
Hot Tamale is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 10:14 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.