Elizabeth Bruenig

@ebruenig ↗

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Last Checked March 4, 2021

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Sun Jan 17 02:02:54 +0000 2021

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Elizabeth Bruenig @ebruenig

in re: tallow, i just make my own. buy a packer brisket (i.e., the whole damn thing) and trim the fat yourself. then render the fat down slowly. once it's liquid, pour it through a mesh sieve into a tupperware container. you'll get snowy white tallow! store in fridge. — PolitiTweet.org

Posted Jan. 17, 2021 Hibernated

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Elizabeth Bruenig @ebruenig

i use beef tallow and flour for the roux; you can use virtually any oil. you can also get creative with seasoning it. it'll need salt, pepper, whatever other elements you wanna bring in -- i add some mesquite smoked chili powder. thin it to gravy with beef stock whisked in. done! — PolitiTweet.org

Posted Jan. 17, 2021 Hibernated

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Elizabeth Bruenig @ebruenig

@maxtis85 i combine this 1:1 with ancho chili powder https://t.co/7j2cPY2dX4 — PolitiTweet.org

Posted Jan. 17, 2021 Hibernated