Extra-tasty fat—it makes food and America better. It will also help you cut back on purchasing vegetable/canola/corn/patchouli/hipster oils, while also making every dish you cook using a deeper, more delicious, and super-less-vegetarian tasty beef fat.
Trimmed beef fat—as much as you can spare from a ribeye or any other beef or beef dish
Throw as much fat as you can into a pot or pan, and over a low to medium-low heat, let it BUUUUUUUUUUUUUUUUUUURN!
Well, not really. Don’t fill the kitchen with smoke! Once the fat darkens from white to a deep brown, discard the solid fat and save the liquid fat for the unknown future flavor awaiting you.
I am literally the biggest fuckup I KNOW!
—INTRODUCTION
