1 cup
of water, then as it evaporated added more water until the fat was more rendered into edible sized pieces, then I allowed it to brown on both sides. This process left a lot to yummy bacon lard and a nice golden brown glaze on my All Clad skillet that I deglazed with balsamic vinegar since we didn't have any white wine on hand.
1/2 lb+
of uncured bacon
of
1 lb
of ground beef (anti-biotic free)
balsamic vinegar (in lieu of white wine)
in
sea salt
salt
or
1/2 cup
raw organic macadamias
3 organic
eggs
1/2 tsp
organic onion flakes or powder
1/2 tsp
organic minced garlic powder
16 oz
chopped cooked organic kale (steamed or boiled)
1/2 package
organic brown rice & quinoa pasta
8-10 minutes.
Drain and rinse with hot water.
oven
150 degrees
and set your oven-proof serving bowl in the oven to warm. Since I had a nice handmade Tunisian bowl that I was afraid of breaking, I left it at the lowest temperature setting and put the bowl in while the oven was still cold. Once it heated to 150, I turned the oven off and led the door closed to retain heat.
1/4 cup
of water. Puree the macadamias with the eggs, garlic and onion and a spoonful of sea salt.
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