[Redway]

I’m sure we all have one or two (those of us who cook) but for me it’s the way I make toast. Goose fat is a flavour-enhancer that’s compatible with just-about anything but it’s barely spreadable at anything less than room-temp. so I tend to just melt it in a little saucepan and melt the butter/whatever while I’m at it, then coat the toast in that once the bread’s toasted. Basically French toast without the eggs. Or milk for that matter. I still make toast the normal way but not as much, not when I’m doing it the way I really like it when it’s just for me. Sometimes the best proof of the pudding is in the eating but that only goes so far when few people are going to eat toast made like that just going by the look of how it’s made, because they won’t understand why it’s been made kike that. But it’s actually not bad at all. It’s not a common way of making non-French toast but the way it’s done is closer in prep. to French toast than normal toast. Obviously it’s not everyone who’ll like or appreciate that but when it’s done this way you get more creamy consistency across the toast without the need for zig-zag spreading and some people prefer that. It might look a little weird if you’re not used to it but it’s just one of those things.

Outside that you need some sort of fat to activate the CBD in CBD teas and in general you can use goose fat in place of (or at least alongside with) anything that you’d normally use vegetable oil to cook, and it’s more neutrally compatible with stuff than duck fat so I usually have it in my fridge. It’s not a style that translates so well in everyone’s culinary lexicon when you’re melting butter and spreading your toast across that in a pan but it’s just a way and a style. Whether you like it or not just depends on you but I know I have my preferences when I can be niche like that. I just find having a bit of goose fat in the fridge at any one time convenient and that convenience stretches into taking longer to make toast than it would be if I was just knife-spreading my margarine or jam.

The next would be making herbal teas with star anise. Purely for the fact that star anise is supposed to be easy on the stomach. It kind of adds this liquorice-peppermint quality to whatever tea you make with it and again, some people would hate that whereas others would tear it up. But even I know my limits there (and in any case it’s not even all or most of the time that I do it like that). I might put a little ‘clove’ of it in a bergamot Earl Grey but it doesn’t exactly belong in PG Tips or any other bog-standard tea. I wouldn’t go that far with it. Just when it vaguely fits and I feel like an anise infusion.