[QUOTE=Patti;1156572]This is my favorite way to use it. Spinach sauteed in bacon fat has become one of my regular breakfast side dishes.[/QUOTE]
I'm totally over spinach. I recommend you trade yours in for some collard greens. Or swiss chard. So much more texture.
[QUOTE=RichMahogany;1156574]I'm totally over spinach. I recommend you trade yours in for some collard greens. Or swiss chard. So much more texture.[/QUOTE]
They're all delicious, but because I find the flavors of swiss chard and collard greens a little stronger I cook them more for lunch or dinner. Spinach on the other hand I've always enjoyed for any meal of the day.
If you save up enough of it, use it to make french fries- omg, seriously the best thing ever. You don't need to deep-fry them, just add enough fat to cover the bottom of the pan about 1/4" high, add sliced potatoes and turn a couple times. Or, if you avoid potatoes, what everyone else said- it is all yummy.
Saute assorted mushrooms in it, or shredded cabbage and mushrooms.
I just use it as a cooking fat.
It's a very good cooking fat, being ~40% saturated, and ~50% monounsatured (almost entirely oleic acid, that found in olive oil). So from a compositional standpoint, it's rather like cooking with olive oil mixed with butter.
Except it tastes like fucking bacon.
What to do with bacon fat? Two words: