Time to Thanksgiving is ticking away. And any unsold turkeys will end up finding their home in my freezers, so I’m starting to thin them out now. And that means rendering the block of beef fat that’s been in there since July. And it also means making some stock. But first, let’s start with that fat. (Normally) The fat gets chopped into one inch cubes and placed in a large cast iron skillet where it melts the day away. Today, however, I looked at that fat. It looked back at me. And I threw the whole mess in the pan. One giant glob of fat, still partially frozen. What’s the…