Quote:
Originally Posted by Baby Lee
You don't cook things in bacon grease that you're concerned that a speck or two of actual bacon dust might stray onto it, which it won't anyway unless you purposefully scoop down into the bottom for that little rime of bacon dust.
Pretty much all I had to say, but evidently my phraseology veered into the bitchy, assy and antagonistic, so I have some hard contemplation of my world view ahead of me.
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I disagree. Perhaps you want pure colors in your presentation? Like aioli, white rice, or a white pasta sauce, where the dark bacon dust could detract and muddy it.
I'm not saying you're doing it wrong, just that there are valid reasons someone might want to strain it.