MLoo> When making chicken scratchings the other day I overcooked the
MLoo> rendering by less than one minute, and it started to smoke. I will
MLoo> still use the fat, but not for a good hard saute. Note after the
MLoo> fact: someone threw away the fat.
i was wondering what happened to that... even slightly burnt it would

have been

OK for some things... like maybe in some nice grits... but then again,

we've

I'm in favor of making full use of food resources, fats
in particular. The seconds of overcooking would not have
disqualified the fat from being used for gravy or in place
of butter on a lot of things or in such as the recipe below.

By the way, I am not sure it was thrown away - just that it
was made invisible to me, which is not difficult. Someone
might have put a napkin over it for all I know.

People didn't see the couple of cracklings that had begun
to scorch, because I stole them and ate them before others
would notice.

kinda found out that i'm a cook and not an eat ;) :lol:

You seem to have done okay on the eating front as well.

By the way, people liked your eggs (I didn't accept one
because I'm not a breakfast food person).

Short'nin' Bread
categories: old south, regional, dessert or starch
yield: 1 batch

1 c cornmeal
1/2 c flour
1/2 ts salt
1 egg
2 Tb shortening (or go for it, use lard)
1 ts baking powder
1/2 c molasses
3/4 c boiling water
1/4 c refined white sugar, reserved
oil for shallow frying

Combine first 7 ingredients.

Set frying oil to heat on medium.

Combine boiling water with dry ingredients to make a
consistency similar to pancake batter; add a bit more if
needed. Test a small amount in the oil to make sure it is
hot enough to cook quickly, but not so quickly it will burn
before it cooks through or before you can turn it. Taste the
tester for sweetness and add sugar as desired.

Fry pancake-size rounds of batter a few minutes on each
side to a golden brown. Drain on a plate on a paper towel.

chickensintheroad.com, paraphrased
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On 2019 Oct 04 10:10:44, you wrote to me:

MLoo>>> When making chicken scratchings the other day I overcooked the
MLoo>>> rendering by less than one minute, and it started to smoke. I will
MLoo>>> still use the fat, but not for a good hard saute. Note after the
MLoo>>> fact: someone threw away the fat.

markl>> i was wondering what happened to that... even slightly burnt it
markl>> would have been OK for some things... like maybe in some nice
markl>> grits... but then again, we've

MLoo> I'm in favor of making full use of food resources, fats in
MLoo> particular. The seconds of overcooking would not have disqualified
MLoo> the fat from being used for gravy or in place of butter on a lot of
MLoo> things or in such as the recipe below.

myself... sometimes i even let things smoke a bit to add an additional twist to
the flavor...

MLoo> By the way, I am not sure it was thrown away - just that it was made
MLoo> invisible to me, which is not difficult. Someone might have put a
MLoo> napkin over it for all I know.

ahhh...

MLoo> People didn't see the couple of cracklings that had begun to scorch,
MLoo> because I stole them and ate them before others would notice.

thief! :lol: but hey! the cook/chef gets all the best parts anyway :P

markl>> kinda found out that i'm a cook and not an eat ;) :lol:

MLoo> You seem to have done okay on the eating front as well.

i'm pretty good at that at times :)

MLoo> By the way, people liked your eggs (I didn't accept one because I'm
MLoo> not a breakfast food person).

cool! i'm glad they liked them... they are definitely fresh free-range eggs... my two remaining hens (out of 18+ at one time) certainly seem to be glad to release them for others to enjoy in one manner or another ;)

)\/(ark

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them free. But that only permitted other men with machines to enslave them. ... We are just here for a spell. Get all the good laughs you can.
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