Maybe it was the smoke tainted 2020 wine that you had with the pizza !
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Make sure the flame is true, and not burning extra carbon.
Damn that crust looks awesome!!
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Tonight’s deep dish iron skillet pizza. I splurged on fresh yeast and it seemed to make a positive difference.
Covered with slivered shallots, chunks of ham, and dollops of basil pesto.
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I grew up in the Midwest and at least in rural areas this was true as well, up to the 90’s (possibly longer but that’s when I escaped 
). I still do it to this day, though more like a small bowl instead of a coffee can.
It was true in the suburban MN household I grew up in, too.
Yes, to this day, I keep a jar in my fridge. I don’t dip into it often, but when I do it makes whatever I’m using it for better. Sauteed green beans, brussels sprouts, and Julia Child’s brown sauce all come to mind.
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I keep the stuff in a Bonne Maman jar, especially for greasing up my cast iron. I don’t think it has to be refrigerated if you go through it on a reasonable basis.
Try cabbage in bacon fat - fantastic.
We have small containers of bacon fat, tallow, duck fat, and lamb fat in the kitchen fridge. Tubs of duck fat, goose fat, lard and tallow in the walk-in. We go through duck and bacon fat fast.
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Hmmm, I will! Do you prefer white or green here? (I struggle to imagine it would be red, but …)
In my house, we do green with bacon or lardons and some apple cider vinegar, soy sauce, mustard, and skin-on chicken thighs. My kids crush it.
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F&*%! I could have made that last night when I instead did my usual chicken thighs with braised fennel. The side of Jasberry rice, which is new to me, worked excellently.
Very much going to give this cabbage thing a try. Bacon fat? Twist my arm … !
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I finish with apple cider vinegar as well.
@Brian_G_r_a_f_s_t_r_o_m mostly green cabbage, yes, but occasionally red, though that we’re often serving with duck, so it gets duck fat.
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Cool. Thanks, Sarah! 
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With lardons?
I think it was just with regular bacon
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A couple pizza’s that hit the spot. First was duck leg confit with caramelized onions, kale tossed in lemon infused olive oil with mozzarella and fontina cheese. Finished with aged balsamic.
Next was vodka sauce with prosciutto, mozzarella and fontina cheese, oregano and also finished with aged balsamic.
Washed it all down with a 2022 Sandlands Mencia which was fruity, touch of herbs and spice. Similar to a quality Beaujolais.
Pizza night is always a good night!
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