Do you really care? Mushrooms and bacon/fat are a match made in heaven.
1 Like
You want to use a neutral oil if you’re going to cook morels using fat.
Bacon fat, while great, masks the nuanced flavor of morels, which goes from nutty and sweet to a lingering umami punch in the mouth.
Bacon fat does no favors to morels.
2 Likes
You are right. Don’t know why I took the bait!
1 Like
These morels came out fine, though.
1 Like
No doubt.
But given the choice, I think a more neutral oil would’ve done the morels more justice.
1 Like
3 Likes
Just got a box a little while ago. Thank you for the photos and description!
1 Like
Thoughts on butter + mushrooms?
I hate butter.
On, and in, all things.
Every week I grill four or five BLSL chicken thighs and eat them cold for lunches. This week I found a straightforward, mostly-pantry ingredients chicken thigh soup recipe as I was preparing to grill, and pivoted to that instead. This is a chicken and white bean soup recipe from Martha. Heavily doctored, since she had no spices whatsoever, nor any onion or garlic (!) So I added three crushed cloves, plus cumin and dried oregano.
Now it’s good 
10 Likes
Really?
Yes.
I never use butter.
I use it only out of necessity, not out of choice.
When baking things like brioche or shortbread, I will use butter, because I have to as the quiddity of those items depends on the addition of butter, and not because I want to.
Even with pie crust, if I could get away with it, I would just use all shortening. As it is, it’s usually 1:1 ratio of butter to shortening.
Wow! I had no idea (maybe you’ve told me this before and I blocked it out).
I readily admit that this is a “me” problem and not a “you” problem. 
1 Like
62* and sunny put us in the mood for a rice salad.
Tuna, capers, fennel, red onion, oil cured olives, tomatoes , rice, beans held together with an anchovy/garlic vinaigrette. And enough leftover for another day
.
11 Likes
But, but - Lard is -right- there!
Indeed it is, but for sweet (as opposed to savory) pies, I prefer shortening to lard, as I find lard has just a bit too much of a hint of savory bite to it.
If I am making chicken pot pie or beef wellington, yeah, lard for sure.
Apple pie? Shortening.
2 Likes
The bowl itself looks edible.
Well done. Bravo.
3 Likes
Merci! Bowl is from a now retired potter in France. I’ve managed to collect a few of his lovely wares.
5 Likes
Beautiful!
1 Like
