Forum Overview :: We Love Katamari :: You are becoming the worst poster ever. Also: butter + bacon IS gross.

[quote name="Zsenitan"]Go ahead! Try it! I butter chicken (FULL DISCLOSURE): when I roast a whole chicken, I split the breastbone, flatten it, and stuff butter and herbs under the skin, then roast it in a pan with celery and onions and whole cloves of garlic. It's not like I'm unconscious of the transcendent effects of sticking more fat where fat already is: I just know that it's more fatter fatty fat, whereas you obviously don't. <b>I am a pro-grade fatty and I will not tolerate this smearing (of butter and bacon) on my reputation.</b> Bacon fried in butter WILL BE GREASIER than bacon fried solo. Bacon destined for consumption on its own merits is properly roasted. The rendered lard should be chilled and used to bard or wrap roasts that would otherwise be too lean. Bacon prepared this way is crisp, yet still meaty, and the rendered fat is very clear and flavorful (and not flavored like burnt skillet either.) I usually make roasted bacon on a day where I plan to do an eye-of-round beef roast, which can be quite dry - pat the chilled bacony lard out between sheets of wax paper and stud with cracked peppercorns and salt. Wrap the roast - spicy-side facing the meat - et voila, lard tout suite. He is a fool who hath not mushrooms in the pan while this is happening. [/quote]