I briefly worked for a plumber during my college days to make money. He said the people who kept him in business were people who poured grease down the drain and also people who flushed tampons.
I’m pretty sure the risk is lower, but you probably still shouldn’t. I think the problem is that anything fatty/oily can emulsify with other things that get poured down the drain and potentially thicken into a blockage even if they weren’t in that state when you poured them down
Every time the mug fills up, dump it into a pot of very hot water, give it a stir, pour it into a mason jar, seal it tightly, and put it in the fridge upside down.
When it’s cold, dump out the water, scrape the thin top layer of crap off, and voila, you have perfectly usable high smoke point salted lard for frying.
If you fry fresh pork belly, save that fat separately, do the same thing, and you have pure lard.
As a home owner, $360 to get my kitchen drain cleaned. No more grease down the drain.
I briefly worked for a plumber during my college days to make money. He said the people who kept him in business were people who poured grease down the drain and also people who flushed tampons.
People who pour grease down the drain have definitely never unclogged a drain before.
Usually something like half fibers (hair, tampons, “flushable” wipes, etc), half grease and fats.
If it’s a solid at room temp, it probably shouldn’t go down the drain.
so would olive oil be ok
Yes, Popeye will eat his spinach and rescue her.
I’m pretty sure the risk is lower, but you probably still shouldn’t. I think the problem is that anything fatty/oily can emulsify with other things that get poured down the drain and potentially thicken into a blockage even if they weren’t in that state when you poured them down
As a renter, that’s the way it goes
Keep it in a mug by the sink
Every time the mug fills up, dump it into a pot of very hot water, give it a stir, pour it into a mason jar, seal it tightly, and put it in the fridge upside down.
When it’s cold, dump out the water, scrape the thin top layer of crap off, and voila, you have perfectly usable high smoke point salted lard for frying.
If you fry fresh pork belly, save that fat separately, do the same thing, and you have pure lard.
Or, alternatively, you could eat healthy.
Oh fuck off.