I have a new French cookbook. I've haven't done much French cooking. I'm squeamish - spent several years not eating meat because I couldn't stand the thought of where it comes from. I'm back to eating it organically and free range, but I can't think about where it comes from and I don't do anything on the bone. So, there's no way in heck I'm gonna use goose fat. What can I use instead?
Don't give me a hard time about this - I realize the flavor is better, I just can't do it.
(Obviously the recipes with knuckle, tongue, and liver are OUT - heehee).
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