Obviously price is probably the primary consideration for most people, but I'm curious what people value in particular ones

  • SteamedHamberder [he/him]
    ·
    2 years ago

    Mostly olive, peanut for high temperature or when I want neutral flavor.

    CW: meat

    Chicken shmaltz is surprisingly versatile. If you regularly quarter up chickens and have a bunch of extra skin, render it out. It’s very good for soups, biscuits, and pot pies.