Back in the
days before most people even knew about cholesterol, let alone its artery-clogging
properties, almost every kitchen in South Mississippi kept a container
for rendered bacon fat. Every bit of it that could be saved was used in
all kinds of recipes, particularly those that called for sauteeing "the
trinity" of Cajun and/or Creole cooking: celery, onions and bell
peppers.
We especially
loved plain ol' bacon, lettuce and tomato sandwiches, but the matriarch
of the family also liked to use bacon fat to produce another house specialty,
fried grits. Her roots reached
Easy button Return it to long suffering taxpayers including those who have paid huge tabs to educate other people's kids…