Cousin Eddie said it tasted great by itself.
One of my grandmother's treasured possessions was a huge general purpose cookbook, published in the 1930's by the Culinary Institute of America. She was a widow with four kids and little education who worked as a cook for some Jewish families in Cincinnati (somebody had to be able to work in the kitchen on Shabbat and High Holy Days). Working as a cook in Jewish households she had to learn to cook Kosher and keep a kitchen spotlessly clean.
Her children, one of whom was my mom, were charitably educated by Episcopal nuns, but Jewish cooking found its way down in the family on my mom's side.
My grandma saved for years to be able to afford a copy of that book and we still have it in the family. The recipes don't use words like "shortening", "vegetable oil", etc., but nearly every single one contains the simple word "fat". Duck fat, chicken fat, beef fat (tallow), whatever was available was put to use. Rendering was the only "processing" involved and everything she made was delicious. This link brought a lot of those flavors and aromas back from my chldhood.
Save for later. Preserving was also quite probiotic and beneficial.
Living is easy in the summer but whatchoo gonna do in mid-winter?
Learning how to grow and harvest food is essential. (Preppers, listen up!) But the art of preserving food is equally crucial. Those luscious sun-ripened tomatoes of August will be but a pleasant memory in snowy February.
I’m pretty good at pickling and canning and now I’m working on dehydrating what the garden gives me. I’m getting there.
Russians are the champs at pickling and preserving everything...even things that should not be pickled.
Oops, added this to the ggg list but never pinged it. BFL.
I warm smoked some salmon with cherry wood 2 weeks ago. Fried some as salmon “bacon” this morning. Good.
I’m going to try a BLT...or should I say SLT... soon.