"Au Pied de Cochon"...the book in Cookbooks & References Posted May 19, 2008 One of your blogs looks like you have 'Point' by Raynaud?-Dick←Alas, no. Nothing quite so nice in the house. Oh, and the most recent recipe tried was the foie gras poutine. OhMyFoie-ingGosh, was it good. Even with a slightly broken foie sauce! BTW, does anyone know how to get tallow to melt down more? Mine seemed to render, but not nearly as much as I thought it would. (It became more like cracklin's.) Should I have chopped it up more? Been more patient and cooked over low heat for a while? Just used bacon or duck fat instead? I'm new to tallow and now I have lots of it to play with, so I'd love any tips you might have!