How this workaholic longs for the holidays to be over! Especially when the big days fall midweek, effectively knocking out two full weeks. I tried not working—reading, watching movies—but that just resulted in flatness. I need to work, writing or cooking, apparently the way a shark needs to swim. This week is time to think ahead toward what I hope to accomplish in 2014. I’ve already achieved one goal, small though it was. A few friends and I bought and broke down a pig in December (will post about this soon) and it was exceptionally fatty, leaving us with far more rendered lard than I need to cook with. How to use all this fat? Make soap. To my amazement, it was a breeze and finished in 30 minutes. Though there’s relatively little on Read On »

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When my latest, The Book of Schmaltz: Love Song to a Forgotten Fat, came out last week, I got an enthusiastic tweet from a London chef, Michael Harrison, about a schmaltz-infused cocktail. I immediately asked for a guest post. I learned not only a daring new cocktail—not for the faint of heart—but I also learned about “fat-washing” alcohol, infusing alcohol with the flavors of fat—here, rendered chicken fat, glorious schmaltz. —M.R. by Michael Harrison and Marlowe Harris “There is a time and a place for every cocktail. The Man Harrison is made for the man who has exhausted his palate on fine wine and rich dishes, the man who enjoys his whiskey dry and flammable, the man who is afraid of neither an onion nor onion brine, the man who always has time for chicken, Read On »

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I know what it was that set me off today. A random article, out of the blue, I shouldn’t even have read it. It referred to great food cooked with rendered fat as “early-grave food heaven.” Why do people say stupid things like this? Because the media bombards us with the simplistic message that Fat Is Bad For You, and it pisses me off. Why? Because it’s not true.  Fat is good for you.  Fat is good for your body.  I’ve said it before and I’ll say it again. Fat doesn’t make you fat, EATING TOO MUCH MAKES YOU FAT! Eating every morsel of your mile high Cheesecake Factory plate is what makes you fat.  Eating a whole bag of Doritos is what makes you fat.  Eating when you’re not hungry makes you fat! To Read On »

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A study from Australia suggests that fatty acids can be tasted in the absence of certain obvious indicators making fat the 6th sense, via Huffington Post.

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I published this post almost two years ago, at the end of summer—but a chance email today thanking me for the technique dropped into my email box today and I thought let’s put it up again at the start of grilling season. I’m not always real quick on the uptake, but I eventually get around to the right way, and the right way for perfect (and safe) burgers is to grind your own meat and make sure to include the right amount of fat (I don’t believe that the cut is that critical). (For safe, raw ground beef, see this recent post on steak tartare.)       Yes, I still buy ground beef occasionally but when I want to make a really good burger, I always grind the meat myself. Why go to the Read On »

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