Beef-fat fries (how bad an idea is this?)
So, the 29-ounce can in the freezer into which I pour the fat I drain from hamburger and whatnot is full, and I thought: If I emptied this glop into my frying contraption to make a batch of pommes frites, would that give me some approximation of the vaunted beef-tallow fries? (I imagine there will be some degree of topping-off with peanut oil.)
Is this a horrible idea? There's probably a small percentage of lamb and maybe chicken fat in there as well -- and I'm not entirely sure whether solidified ground-beef runoff qualifies as "tallow" or not.
If it's pure fat, sure, that should work great, but if, as Robert pointed out, it's fat + meat juices, that will take some more work. If you have time, the easiest method for clarifying it would be to bake the can until the fat is hot/liquid, let it cool, chill it, and then take the solid fat off the top and use a paper towel to blot off any liquid.
And, maybe there's other opinions on this, but if you're going to save fat from different animals, I'd save it separately. I know French onion soup can be a combo of chicken and beef stock, but generally speaking, I don't find the two flavors that complementary. Lamb is a little closer to beef, but lamb fat is where most of the gameyness resides, so it might not be that worthwhile saving.