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I would say that if you're using just enough fat to keep the food from sticking to the pan and add flavor I don't see what the big deal is. If you've got a pan full of grease and put food in without draining it off -Yech! Sounds like a lard omlett.

But tastes vary.

Dahak wrote:

Glocksman wrote:Bacon and bacon grease are standard ingredients in green beans and baked beans and they're also commonly found in German style hot potato salad.

That certainly depends on the region of Germany. There are severe differences in what is considered a potato salad between regions

Anyway, I like bacon, and it is a very common part of cooking...

It's very common in this area which was largely settled by German immigrants but I'm not sure which regions they came from.
In fact, up until the US entry into WW1, we even had a German-language newspaper, but it disappeared because of the same stupidity that motivated people to call sauerkraut 'liberty cabbage'.

Glocksman wrote:

Dahak wrote:

Glocksman wrote:Bacon and bacon grease are standard ingredients in green beans and baked beans and they're also commonly found in German style hot potato salad.

That certainly depends on the region of Germany. There are severe differences in what is considered a potato salad between regions

Anyway, I like bacon, and it is a very common part of cooking...

It's very common in this area which was largely settled by German immigrants but I'm not sure which regions they came from.
In fact, up until the US entry into WW1, we even had a German-language newspaper, but it disappeared because of the same stupidity that motivated people to call sauerkraut 'liberty cabbage'.

As long as they don't use mayonnaise in the potato salad... That's so...ewwwww...

Oh we do, but then we call it 'American' potato salad.
The hot German style one goes better with barbecue, though.

Barbecue ribs and hot German potato salad: a heart attack on a platter.

Damn it, why did I have to read this thread after returning to college? Goddamn it. Seriously, now I'm wanting breakfast-for-dinner.

At anyrate, my family used to cook bacon and use the left over fat to cook a huge mound of some form of breakfast potatoes. ZOMG, so good. :drool:

I'd only use bacon or sausage grease for breakfast foods, though. For stuff like rice or noodles, I prefer butter or olive oil because it has a more subtle flavor. However, should I ever pan-fry bacon at home over Christmas break, I might have to use the fat for some rice. That does sound pretty delicious.