Here’s a link to his 2004 speech to the International Association of Culinary Professionals: Is Globalization Changing The Way The World Eats? (.pdf)

Add some to green beans cooking, use as grease for fried items (especially chicken), pie crusts, and a few other things and it is great.

It is similar to salt, if used correctly it makes many things taste more (not different exactly, just less bland). And it also gives a silky mouthfeel to things like the green beans.

I can’t imagine eating it in the way described and, being from the rural deep south (mountains of East Tennessee) I can assure you that health and fat concerns had nothing to do with why I know of noone that used it as you described. Nor would you normally call the items I associate our use of it as bland. (Ahh, silly northerners - and make sure you notice the smiley there)

?!?!?!?!?!?

That’s Just. Not. Right.

Thanks for this — I had no idea this culture existed. Although I should’ve, since I’ve perused Lilek’s Gallery of Regrettable Food… this should be required reading for anyone who wishes to prepare food for others, or even themselves. These (nearly) unspeakable horrors should never be repeated.

eeeuuuwwwwwww

It’s the culinary equivalent of the Godawful honky folk music of the 60’s.

And once on a New Years Day, for a strange multiethnic touch, we had plum pudding and hard sauce for dessert. What can I tell you, my wife is Scottish.

-N. O’Brain