Give me fat any day!! I made a pie crust for our Christmas Eve tortiere. A French Canadian meat pie. Rather than dreadful Crisco. We bought beef tallow. The difference in taste of the pie crust is unmatched!
Also my Calabrese mother in law make at Easter a traditional meat filled stuffed pizza foiled with salami egg and pork fat belly! Max this spread sound delicious!
It all sounds delicious! When we lived in Maine and had geese I would often make pie crusts with goose fat. I miss that! Impossible to find here, even duck fat. I have to order duck confit from France to get the fat. Meanwhile I keep beef tallow in the freezer after making beef stock.
Give me fat any day!! I made a pie crust for our Christmas Eve tortiere. A French Canadian meat pie. Rather than dreadful Crisco. We bought beef tallow. The difference in taste of the pie crust is unmatched!
Also my Calabrese mother in law make at Easter a traditional meat filled stuffed pizza foiled with salami egg and pork fat belly! Max this spread sound delicious!
It all sounds delicious! When we lived in Maine and had geese I would often make pie crusts with goose fat. I miss that! Impossible to find here, even duck fat. I have to order duck confit from France to get the fat. Meanwhile I keep beef tallow in the freezer after making beef stock.