) was the '99 J. Wegeler Bernkastel Doctor Riesling. I had heard of the Dr. vineyard but strangely hadn’t tasted yet in 3 years in Germany. What AMAZING stuff! I will surely be seeking out more—especially at the local... (0 replies, last updated by Dan Snyder (Dan in Munich) October 6, 2002)

Cast iron has an odor. Put your nose to the pan and give it a sniff, it smells like iron. When it was hot and you put the lid on it you captured, trapped and intensified that odor. You are smelling iron and bacon grease. Next... (10 replies, last updated by Beatrice Mulugeta February 1, 2005)

's. The right combination of good bread, spices, onions and of course steak. Sure, you shouldn’t go there if you are concerned there is too much grease, etc. But, if you are willing to thumb your nose at your cardiologist,... (2 replies, last updated by Gina July 18, 2002)

. lots of dom’s fresh basil is in there. heavy superb cheese all over, partially yet pefectly charred. dom has a good eye and nose and quite some internal clock for timing, no? bottom is not at all greasy, top has some... (0 replies, last updated by mrnyc August 10, 2004)

'S-A-PLACE (14th St. East of Ave. A). Appearance: Gold. Grease Level: Gold. Aroma: Bronze. Construction: Gold. Sauce: “Gold Plus”. Cheese: Gold Aftertaste: “Gold Plus”, perhaps Platinum. Flavor Category:... (0 replies, last updated by Chicago Mike February 21, 2005)

I’ll second the Cora’s recommendation — it’s a chain in Quebec and the Maritimes and the food is very, very good. The French toast (pain perdu) is terrific. My vote would be for you to walk down Quinpool... (3 replies, last updated by Food Tourist June 15, 2005)

rolls. The coating of the calamari was super crunchy without any touch of grease. A spicy remoulade drizzled over the entire dish really sets off the taste. The duck confit spring rolls were a good combination of shredded duck... (2 replies, last updated by Wendy Lai July 7, 2003)

Skye’ it on the nose with Las Manitas. Although the place doesn’t serve enough grease to rank as Tex-Mex, the Friday special of shrimp enchiladas with spinach sauce has to rank near the top for any enchiladas,... (9 replies, last updated by Eric Frierson July 30, 2002)

Bacon fat’s almost as good as duck fat!. I put bacon grease in my cheese grits. It’s good stirred into a pot of white beans or into soup, too. (113 replies, last updated by pralinepatty November 17, 2007)

carrots and finely chopped celery, spinach or, especially, Mexican greens like acelga or verdolagas.. The chile puree: Open up the chiles and remove the stems, seeds and ribs. Heat a non-greased (preferably iron) skillet to medium... (1 reply, last updated by MMRuth August 30, 2007)

is already married to you and can no longer get out of the deal when he/she sees you grinning at him/her with basil aioli and lamb grease all over your nose and chin. In addition to the aioli, it comes with a smear of tapenade... (4 replies, last updated by Evan September 12, 2006)

another very thin layer of caramel on top. Or you can dip the mint leaves in caramel with small nosed tongs and smooth out. Again – work very quickly or even better have a partner. You should score the caramel before it... (13 replies, last updated by eviemichael October 7, 2009)

flavorwise in tacos if you ask me). The fillings on my chicken and pork tacos were sort of stiff and grill-tasting bits of protein rather than a delicious slow-cooked pork roast or a good Pastor. No grease, no gravy. Workmanlike.... (0 replies, last updated by advisor_Girl February 3, 2009)

up. Here’s the problem: when the turkey juice/grease drips onto a blazing hot roasting pan, it makes a lot of smoke. Here is how I solved it: line the bottom of the roasting pan with root vegetables. Not only was there no... (2 replies, last updated by opinionatedchef November 28, 2006)

Deluded again, not the first time and assuredly not the last, how did you know it was fried in grapeseed oil? I thought it was bacon grease or duck fat, or some meat-centric lard substance, it was so heavenly...I am going to fry... (3 replies, last updated by peeder July 30, 2005)