https://2peasandapot.com/archives/1860 A great alternative to a typical evening out Sat, 20 Apr 2013 08:07:31 +0000 hourly 1 http://wordpress.org/?v=3.3.2 https://2peasandapot.com/archives/1860#comment-627 Dave Sat, 28 Jan 2012 15:43:34 +0000 https://2peasandapot.com/?p=1860#comment-627 Actually, fat is a fundamental food. None more so than saturated fats (like duck fat). It's what we have evolved to eat. Unfortunately, years of misinformation, bad science and corporate agendas have us afraid of the very things that make us healthy. Check out http://www.westonaprice.org or the documentary Fat Head by Tom Naughton for more information. Actually, fat is a fundamental food. None more so than saturated fats (like duck fat). It’s what we have evolved to eat. Unfortunately, years of misinformation, bad science and corporate agendas have us afraid of the very things that make us healthy.
Check out http://www.westonaprice.org or the documentary Fat Head by Tom Naughton for more information.

]]> https://2peasandapot.com/archives/1860#comment-625 Hotly Spiced Fri, 27 Jan 2012 23:34:54 +0000 https://2peasandapot.com/?p=1860#comment-625 I cook duck confit and yes, it is alarming how much fat is required. But recently I found a recipe that cooks duck like confit but no duck fat is required. I shared the recipe on my blog. If you're interested it's under the poultry section. I like that recipe because it makes me feel better not worrying about the fat content but also because duck fat here is so expensive to buy it makes cooking duck confit a meal only for kings. I found your blog through your sister-in-law's recommendation. Great recipe. I would love to try this - interesting with those 3 types of meat. I cook duck confit and yes, it is alarming how much fat is required. But recently I found a recipe that cooks duck like confit but no duck fat is required. I shared the recipe on my blog. If you’re interested it’s under the poultry section. I like that recipe because it makes me feel better not worrying about the fat content but also because duck fat here is so expensive to buy it makes cooking duck confit a meal only for kings. I found your blog through your sister-in-law’s recommendation. Great recipe. I would love to try this – interesting with those 3 types of meat.

]]> https://2peasandapot.com/archives/1860#comment-621 Jenny @ Savour the Senses Fri, 27 Jan 2012 10:51:26 +0000 https://2peasandapot.com/?p=1860#comment-621 I know they use the word bacon, but to me "everything is better with duck fat" it makes anything so delicious! At my old job we used to make french fries in duck fat, heavenly! I know they use the word bacon, but to me “everything is better with duck fat” it makes anything so delicious! At my old job we used to make french fries in duck fat, heavenly!

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