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[–] • 6 pts (edited )

Yes it is, rapeseed indeed. I bought into it for awhile, I wont even trust olive oil now. Straight up high quality butter for me.

[–] • 5 pts

Mix your butter with bacon fat or beef tallow.

[–] • 3 pts

Why haven’t I ever considered this? Thanks!

Fun fact, canola comes from (well yes, rapeseed), but the name is Canadian Oil A. Used extensively during WWII as equipment lubricant. One small modification was made to start selling it as food. The evil is long standing.

[–] • 1 pt

I heard leftover tallow is really bad for your sewage pipes. Had any problems?

[–] • 1 pt

Not that I've experienced, I do my best not to let solidified grease go down the drain. If I do get a clog a few tablespoons of lye with some water always works for me.

[–] • 1 pt

Mmmmm..... smells delicious even before you start cooking something!

[–] • 3 pts (edited )

Find your local pig farmer and buy or barter for the fat from his freshly slaughtered pastured piggies. Send the fat through a meat grinder and then render it down via an instapot. Separate the cracklins from the liquid and then jar the liquid gold. When it cools and whitens, you'll have yourself an ample supply of self rolled pure life affirming lard. Rinse and repeat with your local beef rancher for tallow.

Limit your seed oil consumption to domestic olive oil, avacado oil and organic virgin coconut oil.

[–] • 2 pts (edited )

Do this if you hunt as well. No need to throw away all the fat trimmings off that deer; make tallow instead.

Also, always read the back label. Olive oil dressing does not mean dressing with only olive oil.

Edit: All you need to do to make homemade butter is pour some heavy whipping cream in a mixer and let it run.

[–] • 1 pt

Our neighborhood white tail have very little fat and even the leaf fat does not lend itself to a viable end product. I use (unrendered) pastured pig fat in a 60ish/40ish ratio for deer sausage. The"pastured" is an important integer in this equation. Swine that have the benefit of living life on a sunshiny farm soak up copious amount of Vitamin D down into their proper layers of subcutaneous fat stores, whereas factory farmed oinkers do not. And our wild sus scrofa are hairier, leaner and a whole lot fucking meaner. Harvesting their minimal fat is not worth the effort. Back straps, all day. Fat, whole lotta nope.

[–] [deleted] • 1 pt

butter and grapeseed oil is the way to go. but make sure to check the ingredients label on the back, sometimes its not 100% of one kind of oil.

[–] • 1 pt

Clarified butter, goose/pork fat, beef bone marrow, olive oil, avocado oil.

[–] [deleted] • 1 pt

mmm, i do love cooking with the fat that comes off bacon

[–] • 0 pt

So do I!

[–] • 1 pt

Go Sunflower Oil instead. They have a coconut amino based soy free soy sauce that's good af in stores.

[–] • 0 pt

And its in fucking everything. I dare you to look at the back of your Olive Oil salad dressing. I bet it says canola and/or soybean oil. After that, take a look at all the dressings at the store, and you'll find all fancy oils list shit oil on the back label.

[–] • 0 pt

I dare you to look at the back of your Olive Oil salad dressing.

Don't be such a lazy nigger. Make your own vinaigrettes!