oh, ok.Take all your skin and fat. Cut the skin into small strips, an inch long or so, 1/2 inch wide at most. Rinse them with water and then put it all in a heavy pot and turn the heat on. You can start high, stirring occasionally, but when some start to brown you should turn it down.Make sure you scrape the bottom. The skin bits can stick and burn. When they start getting brown stir more frequently. YOu want to wait 'till they are all crisp, and some will br browner than others. Scoop out the bits with a slotted spoon, drain on paper towel, and sprinkle with salt right then. Turn off heat under fat, and let cool a bit. Run fat thru a strainer and when room temp put into small sandwich bags and lay flat in freezer. Try not to eat all the gribnes while standing i the kitchen. Remember to share, no matter how much you think the kid doesn't need to know.
1) Add recipe to Memories. 2) Salivate. 3) Bitch at not being able to get to party where such delicacies might exist due to FRACKING SNOW/ICE! 4) Salivate some more.
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no subject
Date: 2007-02-17 02:54 pm (UTC)I know what schmaltz is.
What would be great is if I could get directions for how to make gribnes that start with "Take duck out of freezer."
thanks!
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Date: 2007-02-17 03:05 pm (UTC)no subject
Date: 2007-02-17 04:23 pm (UTC)interesting, thanks!
I rendered bear lard last year but I didn't get any of the skin.
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Date: 2007-02-17 04:33 pm (UTC)1) Add recipe to Memories.
2) Salivate.
3) Bitch at not being able to get to party where such delicacies might exist due to FRACKING SNOW/ICE!
4) Salivate some more.
no subject
Date: 2007-02-17 05:09 pm (UTC)