While my stock reheated on the stove, I melted around half a cup of bacon drippings into a big pot, and added to that another half-cup of canola oil.
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His is a cooking of improvisation: If a recipe calls for bacon drippings that you just don't have, he instructs, any cooking fat will suffice, be it lard or vegetable shortening.
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Also, you might enjoy Alison Roman's diner-style breakfast and the incredibly soothing cooking video that goes along with it (I can't stop thinking about those potatoes crisped in a bubbling mix of bacon drippings and butter).
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A full English breakfast will often include bread fried in oil, butter, lard, or bacon drippings. In Northern Ireland, an Ulster fry may include fried soda farls.
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A cream soup is a soup prepared using cream, light cream, half and half or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been pureed. A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base.
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The beans are soaked overnight, drained, then dark beer is added along with bacon, bacon drippings, and other spices (cilantro, onion, garlic, cumin, powdered or whole chili peppers) and enough water to cover the beans by a few inches, then cooked in a covered pot for 2-3 hours until the beans are tender. Southern Texas borracho bean recipes may include diced tomatoes added to the broth, and Mexican recipes often include the spice epazote. Borracho beans are sometimes served as an accompaniment to beef or chicken tacos, and cheese enchiladas.
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In Texas, Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels and jalapeño peppers and topped with shredded cheese. Cornbread is typically eaten with molasses in the southern states and with butter and honey in the northern states of America. Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet in an oven, and then pouring a batter made from cornmeal, egg, and milk directly into the hot grease.
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Refried beans In northern Mexico and in Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black, Peruano, or red kidney beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins). Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry. The paste is then baked or fried, usually with onion and garlic in a small amount of lard, vegetable oil, bacon drippings or butter and seasoned to taste with salt and spices.
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