Lola at the Coffee House

You do realise Lola that "poutine" is a very close pun to a "put-in". Or even a "pout-in".

My grandmother had an old tin in the fridge, with two lids. The inner lid was perforated to allow what was poured into it to drain. The word "grease" was stamped into the outside of the tin (about a half gallon container) and she poured the bacon fat off into the tin from the skillet whenever she cooked bacon. It was then used rather than butter or vegetable shortening when she fried something. She also used it when she popped popcorn (which we grew ourselves). Man . . . that was the best damned popcorn you could get anywhere.

I'll just go over into the corner to see what that guy is doing who brought a bag in and has missed out Washup's checkout.

http://www.youtube.com/watch?v=Ejr9KBQzQPM

My grandmother used the bacon rind to fatten the waffle iron - the waffles were made on the coal-fired kitchen stove.
Only on feast days they were made with the electrical iron ... and instead of bacon rind, wrapping paper of butter was used.

Could I have a waffle with hot cherries, whipped cream and vanilla ice-cream, please?

I've read that real rendered lard is better, fats wise, than butter, and the numbers back that up, should you care. I like them both, of course. The superbaddie is the hydrogenated stuff in packages in my grocery store (they're blue, as it happens, the packages). I made my polenta with home rendered lard this week (I was out of butter, usually more tablespoons anyway).

Andy, I have memories of going to a family type lodge like restaurant with my husband, his bro, and in laws, and our table being honored with a large (7 or 8" wide, 5" deep) bowl filled past the brim with margerine). I also remember packets to color margerine when I was maybe four.

When I was younger...and when those big, ugly Jersey tomatoes were in season...a BLT on toast with mayo was like Nectar musta been to the gods on Mt. Olympus. I absolutely loved it.

Bacon...can make damn near anything taste better.

Nancy and I really like pancakes on Saturday morning. I crumble some crispy bacon and add them to the top of the batter after it is poured on the griddle. Being a romantic, sometimes I try to make a smiley face...but you cannot over-do that kind of thing. Anyway, when you do the smiley face, you gotta turn the pancakes second side up on the plate...and I just feel the second side never looks as professional as the first side of a pancake.

Same thing in my family, Set. My mom didn't have so elaborate a setup for saving bacon grease as your grandma, but the stuff certainly didn't get thrown out. Best damn' pan-greaser when frying anything. Stuff like vegetable oil was considered en effete affectation or, at best, a cultural anomaly of some Mediterranean cultures where those poor people apparently didn't have enough animal matter (butter or lard) to do their cooking with. All these people, btw, were noted for their longevity. Whatever killed 'em wasn't related to the food they ate.

pancakes are really good when the pan is greased with bacon too.

Had to look up poutine.

Sounds delicious....
http://www.foodnetwork.com/recipes/emeril-lagasse/poutine-fries-and-gravy-recipe/index.html
Emeril's recipe.
yum

Sipping my Earl Gray and listening...

Poutine is the food of the gods. Now, some is better than others. The poutine at Harvey's (the Canadian hamburger chain) is much better than the poutine at Burger King, for example. The best poutine, of course, is found in the greasy spoon restaurants.

OK, I'll have a raspberry tart, a giant BLT with tons of mayo, waffles with crumbled bacon on top, and don't forget the happy face, Wassau. Sybil, please bring that multi layer cakes with lemon curd smeared in between the layers and Chocolate milk.........no, make that a chocolate shake, super size it please. Then I'm taking a nap.

Of course...

I can't believe I have never heard of it before. We put gravy on everything down here.

I'm surprised there isn't in the market anywhere a chocolate-covered bacon. Maybe there's where I make my first million..hmmm?!

So unfair!!! Here I am, trying to be so very good and healthy, watching my calorie count - and what do I get? You lot - all going on about bacon, cream, waffles, real butter, real milk - UNFAIR!!! I'm drooling!

If I dream about any of the above tonight I'll hold you all collectively responsible!

Hey, Wassup - may I (secretly and quietly) have a bacon sandwich, followed by a waffle with maple syrup and fresh cream, and finishing up with a coffee laden with fresh cream and sugar!!!

they didnt worry about their food. They only tried to extract the most taste out of what they had.
I was raised by parents who were members of large immigrant families of the depression. They escaped and overcame poverty but still maintained an attitude of "save and youll never need". My mom had a filter system for bacon fat and it was the secret ingredient for fried sliced potatoes, friday fish fry, scrapple ,all soups had at least a small dollop, breads, (Popcorn was always in those blow-up luminum foil frying pans)
Broccoli raab and garden pea pods were always sauteed in a base of bacon fat and rissi-a-bisi always had a bacony flavor.
Bacon was the roux of my childhood kitchen memories. I can still conjur the smell of bacon grease baked corn bread (Johny cake).

I'ver actually heard of it before...let me see where.

This is sort of what my grandmother's grease tin looked like:



Inset under the lid was another lid perforated for straining the grease when you poured it off into the tin.

Food Network of course
http://www.mariniscandies.com/product/BACON-01/ChocolateCoveredBacon.aspx

Sorry about your first million...you can always find a way to improve upon it.

A damned fine thing, too.

sorry rags. Chockie covered bacon is offered as a treat in some of the Delaware Beach taffy houses. They alsomade an ICE CREAM flavor of it.

Try bacon strips in a pan of corn breadbatter

That is a lovely statement