We make food “from scratch” on a regular basis.

We’ve found a few different sources for fats. I’ll focus on the pork-fat ones.

The most common source is to just collect fat any time we make pork things. The advantage is that it’s cheap and easy; just let it cool and add it to a jar in the fridge. The disadvantage is that it will have a lot of other flavors (especially salt).

Sometimes we just by processed lard. That’s basically the opposite end of the spectrum. It’s very pure and has no flavor besides the fat itself.

Often we’ll wet render our own fat. Traditionally that would be the trimmings off of other cuts. Unless you’re butchering a pig (or have bought into a fractional pig through something like a CSA) those bits usually aren’t available. Typically we’ll just buy cuts that are very high in fat. For pork, that would be pork belly. We’ll just buy an uncut slab and wet-render it. Trim any meat you want to cook with (belly is the part that bacon is made of) throw the rest in a pot of water an simmer it for a few hours. The fat layer that collects on top is almost pure lard.

We’ve also found that duck fat is a great substitute for lard. It has a similar smoke point to lard (slightly higher). It tastes different from lard but it’s also good enough that the flavor itself will improve meals. Duck breasts are about 50% fat if you buy them with skins. You can also buy duck fat on its own.

It isn’t even the root of the indo-european languages and the Indo-European languages are just one of many language families around the world.

Source I am from Austria. :)

tl;dr I was wrong.

I used to go to a restaurant that I was sure was a front.

Years ago I was walking home from the gym and I got peckish. I was in one of the less fancy areas of Manhattan so I didn’t think twice about just walking into the first place I saw.

The second I walked in I decided it was a big mistake. This place looked fancy. Nice place settings, real wood furniture, etc. I was dressed like a bum and probably smelled bad.

But the head waiter came out and treated me like royalty. Fresh baked bread, a sauteed flounder that he filleted right at the table and all around baller service at a very reasonable price. I was the only person there but it was early so I didn’t think much of it. I figured that if their food and service was this good when they thought I was a bum this is the place for me. I dropped a 100% tip and decided I’d go once a week and if I ever found a date I’d impress the hell out of her when we roll into a nice restaurant and the head waiter greets me by my first name and treats me like a big shot (aside: the first and only girl I brought there didn’t like their vegetarian options but ended up marrying me anyway).

Ever time we went the place was practically empty. This was one of the less fancy areas of Manhattan but they were still paying Manhattan rent. The food was always top notch and did I mention how awesome the service was? Mooci, the waiter once came back from vacation and insisted that I try some of the moonshine from his Sicilian Mother. Constant freebies too.

We decided there’s no way they could be turning a profit and assumed it was a mob front. Some older NYers may remember when the story broke that SPQR was a mob front, so it seemed pretty likely.

Well a few years ago we went back after moving out of state. The restaurant was under new management and everything sucked. Crappy place settings, shitty generic food and I didn’t recognize anyone there. It turns out they weren’t a mob front. They were just great cooks that sucked at running a business and ran out of money :(