One of the things I’ve wanted to do for a while was learn how to make and fry thing in beef tallow. I know it might seem like an odd aspiration for a girl, but those of you who know me are probably nodding and going, “Yeah, that sounds about right.” It’s said, though, that the best fried potatoes are fried in beef fat and even McDonalds used to cook their French fries in tallow. Remember those days? When McDonalds had the best fries in the entire damn corporate restaurant world? Well now you know why. Beef fat. Beef fat sits up there on a pedestal with pork fat and butter as the holy trinity of lipids, in my opinion, veritable liquid golds when melted, with the unparalleled ability to turn food from good to face-down-in-the-plate-awesome.
And as someone who also loves potatoes–I do love potatoes, they are the perfect vegetable, gastronomically–of course I’ve had a lifelong dream to dip slices of soft baking potatoes into clear, sizzling hot beef tallow, remove said starchy delight, coat it in salt, pepper and mountains of cheese and eat it–I mean, who doesn’t have that dream? Maybe vegans.
But either way, I can proudly say to you that indeed, I have conquered this beefy potato mountain. I have stood on its peak and raised my foodie flag to the sky and proclaimed, “It is done.” And it was good. Continue reading