Posts by Rue

just dropped in for a few seconds and noticed the discussion of leaf lard. When butchering a hog, leaf lard is generally just under the skin and comes off in slabs of almost pure lard. It will render out almost with out cracklings. ...

Many years ago I worked in a small diner where one could and did about everything. Usually I was on the grill but on this particular evening I was the waitress. My request was for Chicken Fried Steak, and make it white meat. As an...

I don't add any kind of thickening to apple pie, depending on the pectin in the apple to create its own thickening. I dust it with sugar and cinnamon. I limit the sugar as much as possible, between 1/4 to 1/2 cup per 9 inch pie. I...

[QUOTE]Originally posted by logose: [QB]Does anyone have a good tried and true recipe for making Sauerkraut. Find a crock (2, 4, 6 gallon), make sure the crock is scalded, scrupulously clean with no hairline cracks in the...