New England clam chowder is one, add some in that, it will make it loads better. Also use it in red sauce. To make a simple red sauce in minutes, get a 24 oz can of tomato sauce, a tiny can of tomato paste, dried oregano, basil, garlic powder and onion powder. Heat up the sauce, add about 1tsp basil, a dash of oregano, 1T onion powder, 1/2 tsp garlic powder, 1 to 2 T bacon fat, and drizzle a little olive oil in it for good measure. Let it all simmer a few hours, then add the tomatoe paste to thicken if desired. Just add, then whisk till it breaks up, keep doing that until its thick enough for you.
Bacon fat coats the mouth, that's why it's so good, same with butter. Use it in gravies, soups, and sauces. It's hard to go wrong.
Just remember, health food nuts that preach how horrible it is, are simply nuts. No food will kill you, just eat if in moderation. Steak, bacon, pork chops, bread, it's all health food just don't gorge yourself. You could eat 4 or 5 pieces of crisp bacon a day every day of your life and live well into your 80's or 90's. eat 2 or 3 pounds of bacon a day and you'll have a heart attack before your 40th bday lol. A trick to getting full with less food, use smaller plates. The food on the plates, even if it's a smaller serving will seem like it's a lot more than it is. Before you know it, you'll be eating less and won't be able to come close to eating large servings of anything.
I've been cooking for almost 30 years now. And I'll admit, I'm very disturbed by posts like this. The anti carb people, or anti fat people. Fact of the matter is, life expectancy is the upper 70's, low 80's. my grandfather lived into his late 80's and ate some of the most unhealthy, fatty foods.
From a chef, if you excercise, and don't go extreme, like eating pounds of bacon daily, don't worry about fat content, or carbs. It's really not what you eat, it's how often, and how much you eat.
As to the bacon fat, it has many, many uses. Soups for instance, potato soup, New England clam chowder, chicken corn soup, split pea. Or sauces, especially spaghetti. If you've ever had a really good Italian red sauce, chances are it had either bacon grease, lard, or crisco in it. That's just fact.
The thing with bacon grease is its flavor. It coats the mouth, and imparts a meat flavor as well. That's the signature of a good sauce or soup. When you eat New England clam chowder, the creaminess is complimented by the bacon grease and flavor of it. The soup coats the mouth. It's the same for the red sauce. I can make a great red sauce very quickly. One #10 can tomatoe sauce, 2 T bacon grease, dash of salt, dash of pepper, dash of oregano, 1 tsp basil, 1 tsp mashed garlic, 1 T olive oil, and either a large diced onion or 2T onion powder. Let it cook slow (low heat - just below a boil) stirring it every 15 mins or so, for a couple ours. If you want it thicker, add some tomato paste. It's a pretty good sauce, and easy to make. If you wanna make it a meat sauce, just add however much hamburger you want, and the grease with it (fry it up
Bacon grease, just like the grease from hamburger or the fat from fowl (chicken) is where all the flavor is. If you add some to gravy it has a much richer, and deeper flavor to it.