Harsh but unfair.
posted by Unknown at 6:50 PM |
aaah! animal fat, where to begin?I was raised on pork fat. My mother used to render her own. I use lard in my pastry making. Absolutely nothing can compare with melt in the mouth tart pastry made with butter and lard. And where would we be without a crisp and crumbly flaky pastry topping our beloved meat pies.Not forgetting old fashioned lard pastry for a delicious apple pie.I use and keep a range of different fats in my fridge and larder. I always have lard and butter on hand for pastries and biscuits. Because we grow our own beef and lamb, I also have suet, which I render myself as it keeps better that way. What on earth would a steak and kidney pudding be without suet pastry? Bloody awful. I wouldn't even want to go there.eeww. Don't forget traditional fruit mince must be made with a good grating of suet if you want your mince pies to bake up rich and glossy for Christmas. And! suet dumplings!!!!!We had a very fat lamb a year or so ago which yielded an enormous amount of fat, which I also rendered and keep especially for frying chips. You haven't lived until you've had a plate of chips, made from home grown Kennebec potatoes and double fried in lamb fat!Last, but definitely not least, we raise our own muscovy ducks and geese who produce the most delectable fat. ooaaarrgggh.Goose and duck fat is the only way to make the ultimate roast potato. Nothing comes close. And, pan frying lightly pre boiled potatoes in duck or goose fat, with the grated rind of a lemon, a couple of rosemary sprigs, and lots of salt and pepper until crisp, will make you believe you've died and gone to heaven.I also keep a couple of three-four litre cans of olive oil in the pantry for sauteeing, salad dressings, mayo etc. Extra light olive oil is the only oil to use in my banana cake. There's heaps more, but I've gone on long enough! Thanks for the thread Mr Beck. As you'll have guessed, I'm nuts about cooking. I keep reminding my husband and son how lucky they are. LOL!!!
Great read Pogs.
"...enough with the juvenile gratuitous ad-homs, ok?"I concur. Leave that to the juveniles at PP. They're perfectly capable of making fools of themselves (as we've seen recently in this whole Postgate debacle) without our help.Also, a defining characteristic that sets lefties and conservatives apart is reasoned and courteous debate - we're capable of it, they're not. Leave them to their playground taunts. When the grods and the PP's are ready to behave like adults, we'll be waiting patiently for them. Let's not stoop to conquer.
Thanks for the excellent contribution, Pogria. Yes, unfortunately for our waistlines, fat is where the flavour is.
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