Glamour on a budget - Mattie Roberts

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Cooking With Goose Fat Sure Is Tasty!
Monday, October 23, 2006

Last tweek the lady with whom I was staying in Paris whipped up an "easy little dinner" of pork chops along with the attendant necessities of salad, cheese course and fresh bread. She was sauteing the chops in some divine-smelling melange of herbs and fat. When I asked her what it was she pointed to a crockery bowl filled with someting that looked like brown Crisco. It was goose fat. Yep. And was it ever good!

Since we are not in the habit of rendering out our own supply of goose fat, and since most of us would do well to watch our caloric intake, there's a new product from Pam...

Which I found on Phil Lempert's excellent site, Supermarket Guru.

I think this might be just the thing for all those veggie stir fries -- and think how easy with will be to mist slices of baguette to make garlic bread!

As delicious as goose fat is, I just don't have access to a ready supply. Besides, once I get back home I'm never able to keep up my good French eating habits anyway, so it's good to find a healty, easy way to cut calories. This spray is it...goose fat, alas, is not.