tag:blogger.com,1999:blog-6219095340090691270.post985927972861574449..comments2024-03-04T11:28:31.790+00:00Comments on Le Charcutier Anglais: Fat is BackMarc Frederichttp://www.blogger.com/profile/08151899563150989534noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6219095340090691270.post-23591388389864082862011-06-12T23:42:16.073+01:002011-06-12T23:42:16.073+01:00Bring it all back I say! Bring back the FAT!
Brill...Bring it all back I say! Bring back the FAT!<br />Brilliant article, MarcAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6219095340090691270.post-23933356952714043452011-06-12T14:02:51.325+01:002011-06-12T14:02:51.325+01:00Marc, I agree. Cook the meat with the fat, then tr...Marc, I agree. Cook the meat with the fat, then trim it off afterward. Butter is my favorite. Everything is better with butter! Years ago when margarine was being pushed as the <br />"healthy" alternative, my mother instinctively knew that butter was a healthier option; decades later, she was proved right. So I have never given up butter. I often use half butter/half olive oil, and that is a lovely combination.Jean | DelightfulRepast.comhttps://www.blogger.com/profile/02038772991628796917noreply@blogger.com