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Speaking of refritos, I had been making them with sub-optimal duck fat cuz it looked, contrary to my recollection, like I was out of lard.

But it turned out that I only had to go looking in my freezer for something else, and there the lard was.

More refritos!

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2 minutes ago, voyager said:

a heck a lot easier to prep than favas.

Really? I don't find it too difficult to prep favas. And if I'm going to spend time shelling, I'll opt for the bean I like better.

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I must be some sort of fava savant. The skins just pop off for me. The pods are easy to open. I am cooking for one, though - maybe if I had to prep twice as many I'd be less cavalier about it.

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