Sep 30, 2008
As long as I can remember, I have always loved animal fat. Whether
it's the perfect, silken round of beef fat in a rib eye steak, the
crunchy, greasy cracklings on the back of a pork shoulder roast or
the glistening molten fat coating a whole lamb on a spit, I can't
get enough of it.
Every morning these days I make two...