Re: A three species breakfast--*Bos taurus, Sus domesticus and Gallus domesticus.*

On 12/2/2024 11:44 AM, BryanGSimmons wrote:

On 12/2/2024 12:01 PM, clams casino wrote:

On 12/2/2024 7:39 AM, BryanGSimmons wrote:

T-bone steak fried in very hot lard, and two eggs lightly basted in the lard. A large mug of jasmine tea with about 2 ounces of milk. Only about 3 grams of carb.
>

>
Lard Ok = beef tallow better!

 >
But I *had* the lard. 

Roger that - no harm/no foul.

Actually it was probable almost half HO sunflower, but had had a bunch of pork fat rendered into it. Cooking lamb today, and I'm going out into that hateful weather for garlic.

The beef tallow at Wal Mart is quite good, but perhaps not necessary as you have been making your own fat stores - a worthy task.
https://www.walmart.com/ip/Fatworks-Beef-Tallow-Cooking-Oil-14-oz/144331422
Anyway, you know you wanted to _make popovers_ for that lamb - so have at:
https://www.kingarthurbaking.com/recipes/popovers-recipe
This popover recipe consists of only five ingredients (flour, milk, eggs, salt, and butter), but that simple combination makes a sublime treat: gorgeous, light-as-air popovers with nicely soft, "eggy" interiors and crisp, golden crusts. Mix them by hand and bake them in a muffin tin (that's right, no special pan required). In less than 30 minutes, you'll have a dozen popovers ready to be smeared with salted honey or maple syrup butter.
https://www.kingarthurbaking.com/sites/default/files/styles/featured_image/public/2024-11/Popovers-6.jpg?itok=tXzuSs_o