Le 03/11/2011 16:21, Orchid XP v8 a écrit :
> I remember our GM telling us they went out to eat and were given chips
> that were first fried in lard, and then second-fried in duck-fat for
> "extra flavour"...

Chips in pork's fat... then duck's fat.
What happened to the only reasonnable beef's fat ?

(well, if you want extra flavor, there is of course the option of
horse's fat, now that's one with a real strong flavor & taste)

IMHO, pork's fat is good for low temperature, long cooking.
Duck's fat hold high temperature quite good, but does not endure it too
long.

Ducks & covers for the vegetable oils coming soon to make bad chips...

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