I agree the fat on wagyu steaks has a distinctive mouth feel, but I can’t imagine that is preserved once the fat is rendered and then solidified into tallow.
Like @CCE , I cook with tallow regularly, but I can’t imagine buying it - I get more than I could ever use just by rendering trimmings from whole rib roasts, etc. And I certainly wouldn’t pay $20+ a pound for it just because marketers slapped the word Wagyu on it!
It’s alright. I don’t have a major sweet tooth in general, but my PIC loves it. The Seed & Mill stuff is great, but it’s not something I want or need on a regular basis
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
85
Not chocolate, but I mixed equal parts tahini and peanut butter to drizzle into a mashup coconut curry.
Spread leftover of the paste on toast the next day and really liked it.
I liked that stuff as a kid, and my PIC still does, but he has a much more pronounced sweet tooth than I.
That said, Tillamook’s hazelnut chocolate ice cream is tha shiznit
1 Like
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
89
Tillamook makes pretty good stuff all around. I get their butter, cheeses, and ice creams when they’re half-price here, which happens about every 5-7 weeks (depending on item, butter more often than the others).
I’m in the solid “no” camp on these things. Tried the pink salt flavor, got through half a chip and the rest went in the bin. I did have some other brand of protein chip that was made from whey and they were pretty decent, if a bit chalky. But I won’t go back for more; they were expensive and I’m not quite Mr. Universe caliber or low carb in any way, so there’s no real need to protein maxx my snacks. (I actually ate them with a beer and wondered if I wasn’t violating various core tenets of keto physics.)