Reddit mentions: The best lards & shortenings

I think a lot of the answers here are close, but not close enough.

Metal: works fine, but a stainless steel pan is fine as well. I actually prefer stainless steel as cast iron can retain too much heat or keep going. However, if your surface doesn't have even heat distribution and your pan is even slightly warped, your burgers won't come out right. Restaurants cook over gas flame with stainless steel above it. Thus, the answer for you is to cook with a stainless steel pan over a gas stove.

Salt: most places put a lot of salt on to make things taste better, but to also accelerate the cooking process. Salt your patties. I don't suggest putting any other spices like pepper or whatever on until the very end, otherwise they can burn.

Fat: Using In-N-Out as the standard, I don't know what their fat content is, but I've been to the original stores where you walk up and can see the meat cooking 4' away from you and it's light pink. Very white. Plenty of fat. 90/10 is only good for making bolognese so you don't have to scoop much grease out of your sauce. I don't think 80/20 is fatty enough for a good burger. 85/15, 90/10 or 93/7 is even worse. Not only that, it's not going to be chuck all the time, but sirloin or even round. It's fine to blend beef and I've certainly ordered by own mix in the past (like chuck, tri tip and sirloin is a fave), but most places are just using ground chuck.

Handling: the more you mix up meat, the more it becomes a meatball. If you're using eggs, you're using the wrong technique. When I get the ground beef, I cut burger-sized pieces out of it and smash them directly onto the grill. I laugh at Smashburger because I've been doing that forever. One of the most renowned burger joints near me in Quebec (2 year winner of the Golden Fork for best poutine at the Festival du Poutine) has been smashing their burgers for 50-60 years. If you smash the burger down it will be ultimately tender. This was a technique I learned from my favourite restaurant before it closed.

Buns: your buns suck. Retail buns are shit. Even ones made by brands you know are different. You know why McDonald's buns are so unique? Rice flour. They are custom buns. The only restaurant-quality bun IMO are the ones from Pepperidge Farm. Another thing is liquid shortening. Your buns are "buttered" in something like this:

http://www.amazon.com/Whirl-Butter-Alternative-Gallon-Pack/dp/B00BUYTBAA

And then grilled. Otherwise, places that use toasted buns are putting them in a bun toaster. High heat, quickly. How? Broil in your oven like you had a Salamander.

Blasphemy: Another thing burger places do that you're told never to do is smash the meat while cooking. They do it to speed up the cooking process a bit. They don't turn the meat except once. You'll see cooks smash the burger right after they flip it. They're making sure it makes good contact.

Cheese: the processed cheese you get at the store isn't what the restaurants use. The closest to it is Kraft Deli Deluxe. Believe it or not, there actually is higher quality processed cheese. Another mistake is people use medium or above cheddar or melt cheddar. That just makes your burger a greasy mess. The sharper the cheese, the less creamy and more greasy it is. Always use thin-sliced mild cheddar and add the cheese as you remove the burger from the pan and let the leftover heat "sweat" the cheese. Melted cheddar on a burger completely changes the taste and consistency. Adding your tomato/lettuce/etc helps keep the cheese a bit cool as well.

Finally, if you don't mind the mess, my secret technique is to grill with sauce. In-N-Out will grill your burger with mustard. That's a good thing. Right at the end of the process, put mustard on the patty and flip it to the mustard side. I was friendly with the owner of a Fatburger who became my best friend when I told him I loved a chili burger with grilled mustard, chili, cheese and onions. "I got it", he said. I like to forego any salt when I cook and then grill each side with soy sauce at the end. Very savoury. My friends all rave about that. Grilling with a sauce before it burns but can caramelize with the meat is a great little science trick.

And a few "bonus deals" for those who read this far down in the comments! (Tomorrow I'll start putting everything in the original post.)

21) Shirakiku Rice - $12 for (5) lbs
5 lb rice for $2.30/lb. Including since it's a lower-priced item that is shippable, even though it's not as good a deal as you'd get in stores.

22) Wheat Thins Salsa Flavor - $11 for (6) boxes
Wheat Thins for $1.80/box for 9 oz. size is pretty good! Cheaper than Wal-Mart.

23) Ravarino bowtie pasta - $11 for (12) lbs
12 lbs of bowtie pasta for under $1/lb is grocery-sale-price good!

24) ~~Organic coconut oil - $10 for (1.5) lbs
I get coconut oil (organic) on sale for $6/lb, so $10 for 1.5 lbs is spot-on as a great deal.~~ Deal is over, now up to $16.

25) Sandwich-sliced kosher pickles - $12 for (12) lbs
$1/lb for kosher sandwich flats (pickles), awesome - store some up; also great for chopping into potato salad, pasta salad, etc.

26) Chipotle-flavored pinto beans - $13 for (12) cans
Just over $1/can for chipotle-seasoned pinto beans, probably one of the best prices on the site for canned beans.

27) Tesori Capellini Pasta - $16 for (20) lbs!
Hard to beat at 75c/lb! Usually there are around 9 servings per pound, so this will last a very long time.

28) ~~Goya Sweet Peas - $16 for (24) cans
This deal may be gone before I type it, because that works out to about 66c/can. Go quickly, only 2 left at this price!~~ Called it! The price is now $44 for the 24 cans. Congratulations if you got in on it before they wised up!

29) Organic White Bean Chili - $18 for (12) cans
A little something for our legume-based chili lovers - low sodium, too!

30) Quaker Quick Oats - $14 for (5) lbs.
It's difficult to find a good deal on oats, at the site. This is one of the better ones I saw, at around $2.80/lb.

31) Quaker Instant Oats - Peaches and Cream - $10 for (40) pouches
Quaker peaches & cream instant oatmeal - 40 pouches for $10 (25c/pouch). Incredible! Most of their pouches are going for around $1 each. For the 25c/pouch price, if you don't like Peaches and Cream, you can also get Raisin Spice flavor:
Quaker Instant Oats - Raisin Spice - $10 for (40) pouches

32) Chef Boyardee Whole Grain ABCs-123s - $18 for (12) cans
At $1.50/can for more nutrition than the original style, these are a nice buy.

You've got most of them down.

1. Clarified Butter or Ghee. It's basically butter with the milk solids removed and lightly cooked so it takes on a nutty flavor. It has a smoke point of 500F so you can cook in 100% butter rather than butter and oil.
   
   
2. If someone is scared of a "pink" inside to their burger: Cook the burger as you would but then throw it into a 350F oven to finish. This is one reason I use cast-iron as I can transfer the pan to the oven. It makes the best medium burger for those afraid to join me at medium-rare.
   
   
3. Grinding your own meat makes an amazing burger. I prefer a VERY course ground patty. The patty is almost flaky and I handle the burger as little as possible to preserve
   
   
4. I make my own mayo for aoili.
   
   
5. I cure my own bacon from pork belly and add thick cut strips to my burgers.
   
   
6. Shallots > Onions
   
   Things you already know:
   Fat is amazing.
   Onions and garlic are amazing (although I prefer them caramelized).
   Paprika adds a "hidden" flavor which rounds out the burger (but I use a dash of smoked paprika as well to add a smoky flavor).
   MSG is awesome.
   
   Things you do that I don't:
   External fat source.
   Whole chilies.
   
   My process:
   
   Get some meat. I like a blend of short rib (umami) and sirloin. Grind.
   
   Mix in fresh ground black pepper (1/2 tsp/pound).
   
   Mince shallots and garlic. Saute shallots in clarified butter until caramelized; briefly saute garlic at the end.
   
   Cook Pork Belly until done (~45 minutes at 400F in oven)
   
   Mix garlic and shallots into previously made mayo being careful to not break the emulsion (adding oil to mayo may make it separate). Add salt and pepper to taste along with paprika or other spices depending on what burger you're going for.
   
   Gently form 1/2 pound patties that are ~3/4 inch thick with a slight dimple in the center so they cook uniformly.
   
   Heat cast iron pan with copious clarified butter until smoking.
   
   Begin warming the buns.
   
   Salt the burgers, toss on some Worcestershire sauce.
   
   Cook burgers until done. Add cheese in last minute.
   
   Spread aoli on buns, go directly from the pan to the bun so juices absorb into bun rather than plate. Add bacon on top.
   
   Let burgers rest for a couple minutes but you should be eating by minute 5 to preserve bun integrity.
   
   
   

Given that you say bread makes you break out hellishly, and that bacon lard makes you break out, I would take a guess and say that your acne is tied strongly with your gluten intake. Check your package of bacon to see if it is gluten free. If it is not, try to get one that is gluten free from a health food store, and then see if you get the same breakouts from it.

I know personally that when I carb binge with rice and sugar, my skin weathers it pretty well (even if my weight does not...), but that when I carb binge with pizza and pasta, my skin looks like one of the seven plagues of Egypt.

I don't have any hard science to back this up, but I'm really curious if that's the link. Please let me know if you find out. Best of luck!

Edit: I just noticed you also said butter makes you break out. Perhaps it is also related to casein? In which case, you can try using a brand of clarified butter (ghee) that is casein free to see if you get the same reaction. Purity Farms is one such brand. If you search "gluten casein acne" on google, you should get a number of interesting hits to explore.

It's sort of an all-in-one coffee additive to achieve the bulletproof coffee effect. I found it after trying to do the coffee myself and ending up with the sequel to Deepwater Horizon in my coffee cup. It has all the benefits of BPC, with the ghee and the MCT, along with a bit of cacao to flavor it up just a little. I use that, along with a splash of HWC, in the morning, and it works great. It's a little expensive (as with most keto stuff), but I feel NO caffeine crash, and it helps keep me full until lunch, and probably past then, too. Since I'm basically sharing my amazon order history, I'll post that [here] (https://www.amazon.com/gp/product/B01D19RF3Q/ref=oh_aui_detailpage_o03_s00?ie=UTF8&th=1), as well!
I promise, I'm in no way associated with the company. It's just really great for me, and I looked around, and tried it on my own, first. I also used [this] (https://www.amazon.com/MatchaDNA-Handheld-Milk-Frother-Silver/dp/B018TCWL8O/ref=pd_sim_325_1?_encoding=UTF8&pd_rd_i=B018TCWL8O&pd_rd_r=B80H30P1J0M0HK44BQ16&pd_rd_w=9yrE2&pd_rd_wg=Pl7io&psc=1&refRID=B80H30P1J0M0HK44BQ16) frother, to help keep everything mix together.

I love my coffee, too. I miss the sweetness, but the booster gives it a bit of an oomph that I'm now addicted to.

If you try it, let me know if you liked it!!!

ALERT ALERT: bad math...

There are 256 tbsp in 1 gallon. One tablespoon of Canola oil is ~124 calories. You were off by a factor of ten. So it would actually take 27 gallons of canola oil. However, in an eight month span that is only 3.3 gallons per month or under a gallon per week. So the Canola oil would have been ball park $400 dollars. It is some of the most calorie dense stuff you can buy save lard. It is safe to assume he ate convenience foods that were slightly healthier and more expensive.

EDIT BELOW HERE:

Lets see how much Crisco you need!

Ok so 1tbsp of Crisco is 12g and you can buy 39.2 lbs of Crisco for: http://www.amazon.com/Crisco-CRISCO-SHORTENING/dp/B0029JW814/ref=sr_1_3?ie=UTF8&s=grocery&qid=1260420857&sr=1-3 68.15 at the moment. Lets just assume that is 35 lbs of product (packaging, etc.).

That gives us (453.59237 35) so 15875 grams of Crisco. That comes out to 15875 / 12 110 for 145,000 calories for about 70 bucks. That works out to $0.000482 / calorie. The Canola oil was ballpark $0.0004571 / calorie. (Check .0004571*875000) = ~399.96. So the Canola wins. Who can find a more a better $$ / calorie ratio? Reddit DO NOT DISAPPOINT ME :)



Thanks,

Fact Check Department

I swear by the same recipe. I have started using high-ratio shortening instead of regular shortening. The cost is more, but the results are so much better.

To explain, in case you don't know... high ratio has a lower melting point than regular shortening, so it melts on your tongue right away, not leaving you with that greasy-mouth feeling of regular shortening. I get mine from Amazon. This container lasts quite some time. https://www.amazon.com/High-Ratio-Shortening-3-lb/dp/B00A0OW6MQ/ref=sr_1_1_a_it?ie=UTF8&qid=1503431888&sr=8-1&keywords=high+ratio

Also: If you somehow get it wrong and it doesn't mix right--if it's warm, put it in the fridge for 15 minutes, if it's cold, let it sit on the counter for 15 minutes, then try whipping again. Most messed up SMBC can be corrected. Don't throw it until you read all the questions and concerns in Gretchen's SMBC thread from her blog. Gretchen's got tons of useful information in her blog if you scout around a bit. Good luck to your future baking and SMBC making. Please post an update after your next batch!

Oh, I will say that the butter flavor will not go away. If you don't love the taste of butter, SMBC may not be the icing for you. You could then try a boiled icing, like 7 minute frosting. Either way, happy baking!

I feel like this is pretty random. Delicious if you brown it and toss it with pasta!
Pretty California and thanks for the contest!

I really love this [this ghee] (https://www.amazon.com/dp/B00E0WB292/ref=sr_ph_1_s_it?ie=UTF8&qid=1474219718&sr=sr-1&keywords=ghee). Am Indian, and my mother confirmed that it's better than anything you can get off the shelf in India (we make our own ghee back home). It's delicious, with a wonderful nutty caramel flavor.

> Planning on doing just that once I get my fridge better stocked.

For sure. I think it's all about mindset; keto isn't supposed to be a fad diet you slip in and out of to lose some vanity weight, it's a lifestyle. Finding foods you genuinely enjoy that fit into the diet is absolutely key to sticking with it; afterall who wants to stick with a diet that makes them miserable?

>The problem I am having with this MFP states my calorie goal is 2820 But I would have to eat all day to reach this. Even with just what I mentioned above its always around 1300 end of day and I feel completely full.

Exactly. I disregard calorie suggestions almost entirely because they are pretty unrealistic for me unless I absolutely gorge myself and feel stuffed around the clock.

Typically speaking I start my day with a boosted coffee (which you can totally do yourself with butter + coconut oil + coco powder I just appreciate the convenience) and then around 1-3pm I have a grass fed beef stick and boiled egg or something roughly equivalent not because I'm super hungry but because I know if I don't eat a bit I'll be extra hungry at dinner and make 2 people's worth of food ;) and then I have plenty of room for whatever the heck I want for supper. I'm similarly recommended to eat ~2.8k calories a day and most days I'm barely half that.

On sundays I make a half batch of carbquik biscuits and have two of them, two eggs and a nice keto sausage gravy which clocks in at ~6 net carbs as my "cheat but not cheating" treat.

But ultimately, mixing it up keeps me loving the food I eat which makes it a breeze to stick with keto for me.

1/4-1/2 cup coffee + 1/4cup hot water + 2-4 Tbsp of Fat + Cacao (optional) + Sweetner (optional)

Fat could include any of these combinations (I keep varying):

• Heavy Cream
  
• Coconut Oil - go slow if having first time - start with 1Tbsp (or less) since it can cause stomach upset. You can build up tolerance slowly.
  
• Grassfed unsalted butter - I prefer kerry gold butter.
  
• Grassfed Ghee - Now if you are putting ghee use the organic quality - I use this one http://amzn.to/1ZNIugk - a little expensive but it's well worth the taste. It last me 2 months. Recently I was travelling I just took my ghee jar and made my BP coffee just with it and 85% lindt chocolate...tasted awesome.
  
  Cacao options are:
  
  
• 2 squares of 85% lindt chocolate
  
• 1 sqaure of 70% lindt chocolate with 1 Tbsp of cacao
  
• 1 Tdbp of unsweetened cacao with some sweetner
  
  Sweetners:
  
  
• Liquid Stevia
  
• Erythritol
  
• Xylitol
  
• all of the above :)
  
  Note to myself: Try it with vanilla extract or cinnamon.

The recipe

1 Oz finely ground buds (this leads to some potent butter, which we use in a variety of recipes)

1 cup clarified butter [we used this Ghee from Amazon] (https://www.amazon.com/dp/B0046IIPMW/ref=cm_sw_r_sms_apa_ad.gybKVNEKSC)

2 cups water (this depends on the size of your crockpot, can't really have too much)

1 crockpot: The smaller the better, if you have too much surface area you need to add more water to stop your weed from scalding (this burns off the THC)
1 fine metal strainer or cheesecloth


Instructions
Add your clarified butter to your crockpot
When the butter is melted, add your buds and the water
mix well
set to low heat for 6-18 hours, we have done everything in between but it seems the longer the better
pour the mixture into a glass jar, straining out the plant matter with your cheesecloth or strainer. (You don't have to throw this away either, you can use this to as a garnish, it is not going to be tasty but it will get you stoned)
the fatty butter and water will separate on their own. place in fridge until butter hardens
when butter is hard, put a knife down the side of the jar and pour out the water (THC doesnt bind to fat so this is just waste)
Thats it. Super easy


TLDR: Clarified butter + Crockpot + weed + time = really good butter

Pretty sure you can get Crisco in the UK. It is vegetable shortening that is solid at room temperature. Great for seasoning cast iron and pie crusts ;-)

http://www.amazon.co.uk/Crisco-CR-VEGS-Shortning-453g/dp/B00406WQLQ/ref=sr_1_1?s=grocery&ie=UTF8&qid=1452682942&sr=1-1&keywords=crisco

Artisana Organics - Coconut Butter, USDA Organic Certified and Non-GMO Handmade Rich and Thick Spread (17 lbs) https://www.amazon.com/dp/B00OMSY8B8/ref=cm_sw_r_cp_api_i_bzb0CbBFNNV5J

Ha ha ... that’s a link to a very large bucket :) There is also a 64oz version somewhere. The small glasses are $$$$

On most days I eat a lot of sprouted seeds, coconut butter, almond butter, raw walnuts and brazil nuts, even if I can't find sprouted ones. Macadamia nuts are awesome when you need portable fat calories.

If I've been eating mostly whole foods and want desert, I really like No Cow Bars, and 4g net carbs for 20g of protein isn't bad after all those seeds. I try not to eat soy but this vegan jerky is amazing. The black pepper and smoked chipotle flavors are 2g net carbs/oz, but some of the sweeter flavors are closer to 10g, and the maple Sriracha (absolutely the best) is 4g.

I always keep a jar of Ghee around to make this. You can buy organic Ghee. It makes it even easier. I use an immersion blender and a jar. I use the container that came with my immersion blender. You can buy it directly from Cuisinart for 8.50 (free shipping) which is cheaper than Amazon. I love this brand of ghee from Amazon.

This would be a good start, with the added benefit of filling the house with a pleasant aroma.

I buy quite a lot from Amazon since I live in a rural area with limited access to paleo friendly stores.

Kelp Noodles

Nogii Bars

Cocconut Oil

Fish Sauce

Cacao Powder

Epic Bars

Almond Flour

Kale Chips

Ghee

Note: Not all are subscribe and save

have you ever tried Ghee/clarified butter? it's basically butter slow heated and separated from any water. Keeps you from having the butter bubble and brown when you cook in high heat. i use clarified butter from trader joe's that is amazing, and amazon has a grass fed Ghee that tastes better than anything i've ever tried, though it's expensive.

Ghee

You could try adding Coffee Booster or something similar to your coffee. It's the fat from butter, coconut oil, and cacao powder. I've been using it for a while, it definitely helps fill me up and gives my coffee a nice mocha flavor. You need a blender or milk frother to get the consistency right, though.

Palm is pretty cheap, even if you buy the RSPO certified stuff (which of course you should): https://www.amazon.com/Grain-Brain-Organic-Palm-shortening/dp/B01AHIACWA/

about $0.40/oz in 5 lb bucket. It's definitely the most expensive oil in my recipe, but I think it's worth it. Since I'll be selling my soap soon, I've done the math and my materials cost including lye and distilled water is about $0.68 per 3.5oz bar, which I'm fine with.

If I get a coffee at, say, Starbucks, I'll order an Americano with a splash of almond milk and a splash of heavy cream. Then add Stevia&Monkfruit to taste.

At home, I put a tablespoon or two of Kerrygold grass-fed butter (unsalted) and one or two teaspoons of coconut oil.

To make it easier on yourself, I'd recommend Coffee Booster: Naked | The Original High-Fat Coffee Creamer | Organic Keto-Friendly Blend of Grass-fed Ghee and Coconut Oil | 15 oz https://www.amazon.com/dp/B079P7CTW3/ref=cm_sw_r_cp_apa_i_x9TqDbBB5YDXT

It's got ghee butter and coconut oil. I liked the chocolate version better but don't want to be having chocolate first thing in the morning.

This would make a pretty entertaining video https://www.amazon.com/Armour-Lard-Pail-4-lb/dp/B008HDGDIA/ref=mp_s_a_1_8?keywords=lard&qid=1571185398&sr=8-8

Amazon.

https://www.amazon.com/Grain-Brain-Organic-Shortening-Natural/dp/B01AHIACWA/?th=1

From what I understand, RSPO is a joke anyway, but it's better than nothing.

What's the consensus about Fully-hydrogenated Lard?

I can get Armour Lard on a shelf (non-refrigerated) at my local store pretty easily.

Customers who liked Fisting, also liked Crisco

Everything I've seen says the smoke point of clarified butter (or ghee) is as high as peanut oil (450-485). I buy big jars of ghee on Amazon. That one tastes amazing.

Many stores cary Armour lard which is shelf stable and is stocked next to the oils and shortening. Here is what it looks like Amazon:

https://www.amazon.com/Armour-Lard-Carton-1-lb/dp/B0005ZHBLG

http://amzn.com/B003VB7P08

Three pounds of lard in buckets for less than $13! Everybody wins!

Better yet replace the oil with ghee (clarified butter). It is certainly a more authentic ingredient.

Also, I don't see any point in skimping on garam masala. Your recipe calls for 0.5 tsp for 5 servings, which is ~0.1 carb per serving. Likewise with ginger and garlic. These are the sources of much of your flavor, and their carb counts are not significant in the total.

Having trouble getting my fat in line with my macros, whilst not going over on carbs (and I can easily hit my proteins with powders etc).

Has anyone tried this stuff? It's pretty pricey, being along the same $pOz of olive oil. Still it would provide an easy way to take in fats without having to worry about carb intake at the same time, and I drink loads of coffee every day. Yesterday I ate a tablespoon full of straight butter to try and compensate, but i still hit my calorie max whilst under by 30g of fat.

All my research points to them using this stuff which shares more than a few similarities with Olestra which is well known to carpet bomb people, lol

Some oils are just not happily absorbed by the body. I can go there and eat a burger and be fine, for instance. I can eat a taco bell. But give me anything cooked in the grease they use at waffle house and you can set a clock by how fast I drive home.

Better to cook with lard.

Armour lard (the brand I see in California) has it, yes.

http://www.amazon.com/Armour-0005010050438-Lard-64-Oz/dp/B008HDGDIA/ref=sr_1_1_a_it?ie=UTF8&qid=1457902130&sr=8-1&keywords=armour+lard

Look at the last picture of the ingredients.

Sounds like a butter substitute used by restaurants. Here's a link to a similar product.

KY? Might as well just use a tub of lard

3 tablespoons of heavy whipping cream - 1 tea spoon of coffee booster and sometimes i need 1 teaspoon of real sugar - ez-sweets is ok but i need that sugar in my coffee. Seeing as my breakfast is under 7 carbs total including the sugar - i don't sweat it.

Hey do you ever get used to the flavor? Or did I buy the wrong brand? It should taste like butter right?


Melts right into a hot steak but tastes funky and not completely unpleasant, this is the brand I have: http://www.amazon.com/gp/aw/d/B0046IIPMW

We got this from Amazon and it's not bad -- there's a couple of different flavors. If you can get past the feeling that you accidentally stirred your coffee with a used butter knife.

Is the 18th century stuff different from the stuff today? Cause lard isn't that hard to come by... https://www.amazon.com/Armour-0005010050438-Lard-64-Oz/dp/B008HDGDIA/

For maximum authenticity you're gonna have to get some Whirl

https://www.amazon.com/Whirl-Butter-Alternative-Gallon-Pack/dp/B00BUYTBAA

i specifically get ghee butter that is made from grass fed cows.
this is the brand that i use:
https://www.amazon.com/gp/product/B00E0WB292/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Coconut butter packets
http://www.amazon.com/gp/product/B0048IH71A/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1


Almond butter packets
http://www.amazon.com/gp/product/B00KMMOGPG/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1


Electromix
https://www.amazon.com/gp/product/B002HWRY5S/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

I'm drinking mine right now too! Although I mainly use this during the week when I'm at work. At home on the weekends I make it with coconut oil, kerrygold butter and cinnamon and it's so good. Love BPC.

​

IMPOSSIBLE

​

​

"fat" is the highest calorie food.

9 calories a gram

​

50,000 calories = 5555 grams of pure fat.

12 pounds of fat in one meal.

​

3x Armour Lard Pail, 4 lb

https://www.amazon.com/Armour-Lard-Pail-4-lb/dp/B008HDGDIA

Here you go! http://www.amazon.com/Coffee-Booster-Quality-Grass-fed-Coconut/dp/B01D19RF3Q?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

Have you tried Ghee?

A few ideas:

Vegetable spiralizer:
http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1418732728&sr=1-1-catcorr&keywords=vegetable+spiralizer

Dehydrator:
http://www.amazon.com/Presto-06300-Dehydro-Electric-Dehydrator/dp/B008H2OELY/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1418732701&sr=1-2&keywords=dehydrator

Macadamia nut oil:
http://www.amazon.com/Mac-Oil-Extra-Virgin-Macadamia/dp/B0002PPW6A/ref=sr_1_cc_5?s=aps&ie=UTF8&qid=1418732659&sr=1-5-catcorr&keywords=Macadamia+nut+oil

Grass-fed Ghee:
http://www.amazon.com/Grassfed-Organic-Ghee-7-8-Oz/dp/B0032RPLSY/ref=sr_1_2?s=grocery&ie=UTF8&qid=1418732778&sr=1-2&keywords=ghee

Here is a snapshot of your comment at the time of its posting!

I am a bot (info)

This is the brick of Lard that I by in the grocery market.

Armour Manteca

I've seen it at various locations in many markets.

Cooking with it in the frying pan has been hit or miss, as I think I prefer coconut oil or butter.

I'm not knowledgeable on the subject but if you have prime you could have it by Tuesday for $19. I'm sorry if that's crazy expensive, I don't know anything about the stuff.

https://www.amazon.com/High-Ratio-Shortening-3-lb/dp/B00A0OW6MQ/