Thread #21914216
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Had surgery on Monday, doc let me keep some of my fat. Chef friend told me the best way to enjoy it would be to use it as grease to fry/toast some bread. Should I process it first somehow? Does anyone have any advice for eating this?
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if only only this man were still he could share his secrets, but alas, his knowledge died with him RIP
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>>21914216
If it doesn't smell rancid... and only if...
give it a rinse, and a quick cold brining (or puncture it and pop it something with a weight on top, then submerge in a min 1% saline solution if you plan to store it longer).
Refrigerate or freeze until solid, slice thinly, crosshatch if you can before it becomes too soft to do so, or if it is very hard "white" fat, try a small piece and salt the rest to taste. Refrigerate until solid again.
Get some fresh bread. Cut thick. Toast in oven. Cover (one side) of each slice with the thinly sliced fat. Should go well with crabapple or pineapple jam.
Congrats on your autocannibalism.
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Don’t do that
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>>21915280
Do it
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>>21914216
>>21915731
I have a request that you buy some liver, preferably chicken or beef, some fava beans and a bottle of Chianti.
Fry the liver in some fat and eat it, then you can say the famous line.
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