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| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
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#16
01-15-2002, 11:25 AM
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 Not the place dear kokopuffs. I ask you to refrain from posting things on cheftalk like your previous one Thank you cc
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"      |
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#18
01-15-2002, 04:06 PM
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Mind you they'd suffer more with McDonalds and bad ice-cream!! And I can drink carrot juice with a spoonful of olive oil in the morning to be nice to my liver!!! 
__________________ Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!" |
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#19
01-16-2002, 08:57 AM
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| In our state (neb) we have custom butchers. These are usually in smaller towns, but can be found in yellow pages as custom butchers. Some individuals that have pork butchered will not have their lard rendered by the butcher and the butcher may have that available for purchase. If you know individuals that do have their animals custom slaughtered, you could inquire if they have the fat rendered and if they don't you could ask that they give or let you buy it at the time. They usually do it up in 5 lb. buckets. I would think any meat market that slaughters their own animals would be a source of lard or suet. As for using it, it's hard to have a failure with a pie crust with it. I agree with one of the responders, fried chicken is better with lard. On other rendered fat that has not been mentioned is chicken fat. When I butchered my own chickens I saved and rendered the fat and used it for cookies. It has a special shortness that makes a tastier cookie than butter cookies. It has a much lower melting point so it blends with sugar and flour more readily than butter or margarine. Rue
__________________ Rue |
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#20
01-25-2002, 03:35 AM
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| Radio programme about suet last weeks Food Programme was al about suet and lard, ranging from visiting an old fashioned british butchers to scientific thinking about different types of fat (trans-fatty vs saturated fatty acids etc, etc) . It'll only be available to listen to until Sunday as the BBC only keeps sound archives for a week. i don't know what the coming Sunday's programme is about. http://www.bbc.co.uk/radio4/progs/ge...ood.shtml#food
__________________ Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!" |
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#21
01-28-2002, 05:35 PM
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| Pete , your driving me nuts with these mashed potatoes . Sound so good I will have to try . Thanks for the heart healthy recipe .
__________________ The two most common things in the universe are hydrogen and stupidity ! |
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#23
02-01-2002, 10:19 PM
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 LOL! You guys are great! This will be a keeper for the menu when we all get together and share in necessary and pleasurable experience of eating! |
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