re: #103 Michele: Out of the closet, Into the fire

I hope so. Debating on using butter or bacon grease to fry one (the other 3 are headed for the freezer). Both have their own unique flavor. Duck grease is a third option as well.

I tend to prefer bacon grease when I have it; it’s got a bit higher of a smoke point over straight butter. Clarified butter is my go-to for high temperature cooking, though.