After cooking:
Most alliums are full of sugar (basically they’re sugar storage for the plant to use in spring), once you break them down, they will usually taste sweet.
Definitely worth experimenting with, since you’ll have more control and will eventually get the taste closer to what you like and you can change it up whenever you feel like it. Really glad it worked out for the most part! If it had gone wildly wrong that can be really discouraging.
The hardest part was trimming the brisket, because I’ve never done that before. There’s a huge amount of fat on a whole brisket. I’m debating what to do with the trimmings. I might try making chili with it, but I’m still going to have a lot of extra fat. I’d render it down to tallow, but I don’t know what I’d do with it.
You could probably use the beef tallow for some roasted potatoes? 
I’m sure other folks here would have some good ideas
My first thoughts are shortcrusts, and seasoning your cast iron, but I know suet has a whole bunch of different uses in cooking.
Can anyone help me understand this reader comment? The article is about a new shop that has opened in the Twin CIties, that serves “dirty soda”—a soft drink that’s popular in Utah, made of soda pop with the addition of flavored syrups, fruit, and cream.
(gift link)
One of the comments on the article:
Ick! I’m in Utah, which is not as Mormon as this story says, and the people who shun “dark drinks” are gulping these down. To do dirty soda right, you have to get the giant size with a too-soft pink fisted sugar chime. Supposedly, the most poppy’s drinks are based with diet soda then sweeteners and cream are added.
Are those typos? Or some hip jargon? Or just speech-to text weirdness? I’m not sure…
Anyway, I’m guessing that “the most poppy’s drinks” means the most popular drinks. That’s easy.
But what on earth is “a too-soft pink fisted sugar chime” ??
perhaps refers to those big, soft sugar cookies with the pink icing, like Uncle Seth’s?
that’s a lot of sugar, right there. definitely enough to “ring your bell” (or chime).
Huh. Maybe?
TIL about Uncle Seth’s 
one of those cookies and a double shot SBC espresso was my rocket fuel as a Seattle bike messenger back in the early 90s!
(nowadays, that would put me in a sugar coma. seriously.)
Probably referring to a sugar cookie. One of the big dirty soda chains in Utah has this:
Sonic has always done sodas with various syrups and fruit, though they don’t call them dirty sodas. One of the few things I like there is a drink made of sprite, cherry syrup, and two juiced limes. Though I prefer a whole lot more lime. I can see some cream or coconut milk going really well in that drink.
Thanks for finding that! I was trying to search for Utah dirty soda places and cookies, but didn’t get far at all. That does say they are soft 
Maybe ”fisted sugar chime” is supposed to be frosted sugar bomb?
Probably! Some unholy combination of typing on a small phone screen, auto-inncorrect, and a complete disregard for reviewing what is typed.
Though a cookie named “too-soft pink fisted sugar chime” is something I would definitely try
it ain’t Uncle Seth’s until it has colorful sprinkles on top, tho.
gawd, i used to love those! sooo unhealthy!
I’ve done this a few times. One time I did it with the fat of a smoked brisket and that was AMAZING stuff. It was gold. I used it instead of butter with eggs. I used it (sparingly) on pasta. It was great for carmelizing onions. It’s a good sub for breads that call for lard, like Cuban bread or tortillas. On top of hearty, lean fish going on the grill, like halibut or ling cod. Lots of options.
As featured in the song “RUN AWAY!!!”
A thought came to me just now. Is powdered soy sauce a think? I looked it up and predictably it is, seems like it’d be a neat way to finish or season various things. Has anyone here ever used powdered soy sauce?
