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by dontfeartheringo_Archive
I have nearly nothing to add to this thread, except to say that I am a huge fan of black pepper, as most native southerners use it the way Serbians use paprika.
It becomes a dominant note, performing the role of base of the dish, almost like a roux, in things like pinto beans, turnip greens, collard greens, various meat soups, the breading for fried things, etc.
Fuck, suddenly I am starving.
I cook like a native son- bacon fat is saved in the fridge for use in making all sorts of other dishes. I don't know if this is as bad for me as conventional wisdom would imply. We used to augment hog and cattle feed with corn oil to fatten them up in preparation for slaughtering. I have always wondered why corn oil is offered as a "healthy" alternative to lard. It seems to me that the law of diminishing returns would mean that the meat and fat made from calories present in corn would be less fattening than the corn itself.
Anyone have an opinion on this?
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