On Fri, 28 Nov 2003 17:12:21 -0500, Bob Pastorio
wrote:

sf wrote:

Grrrr. I HATE hard butter.

Let him put his in the fridge and you put yours on the counter.

Yes, we have come to that - been married too long not to.

On Sat, 29 Nov 2003 01:08:14 -0600, Katra
wrote:

This thread got me thinking.... about pemmican again. ;-)

We tried feeding some of the older meat to the dogs so it would not be
wasted, and poor Willow ended up at the vets. :-( I won't do that
again.... He is my lap dog, and it was pitiful seeing him that ill! I
felt so guilty! He is ok now thank goodness, but he will never get
anything other than dog food, ever again.

Is he allergic or did he just have too much?

I'd like to try some pemmican with the dried meat,

I thought pemmican IS jerky (dried meat).

but quite frankly,
the thought of adding that much fat to a food item makes my teeth hurt!

I also thought it was naturally low fat.

I'm not overly fond of high fat foods.

Am wondering if the "fat" I add to pemmican could be butter????

Dried fruit, powdered jerky, and butter. Actually sounds edible. :-)

Any thoughts?

Not on the above combination which sounds truly awful to
me.... but I wonder if your pemmican/jerkey could be dry
enough to be dog chewies?

Bob Pastorio wrote:

The difference between it and standard American butters is 2% to 4%
milkfat. I've tried it for cooking and for table service in my
restaurants and simply found no discernible difference in flavor and
performance that justified the difference in price.

I was SOOOO waiting for someone to say that, and thank goodness it
was you, the man who knows. I bought it once, it comes in half
pound packages, and ... after reading the label and tasting it, I
didn't get it. It just wasn't different that I could see, never
mind the difference in price. Read the label, see how much more
butterfat or whatever, and decide if you think it's worth it.

nancy

On Sat, 29 Nov 2003 14:40:08 +0000, Doug Weller
wrote:

On Thu, 27 Nov 2003 14:36:08 GMT, Felice Friese wrote:
[SNIP]
. BTW, another one to try is the irish
Kerrygold. Good stuff!

Very nice but an inexpensive butter in the UK.

Oh. So for anything to be especially good, it must be expensive? Hmmm.

Frogleg wrote:

On Sat, 29 Nov 2003 14:40:08 +0000, Doug Weller
wrote:

On Thu, 27 Nov 2003 14:36:08 GMT, Felice Friese wrote:
[SNIP]
. BTW, another one to try is the irish
Kerrygold. Good stuff!

Very nice but an inexpensive butter in the UK.

Oh. So for anything to be especially good, it must be expensive? Hmmm.

No, but in the UK, it isn't a premium butter by any means. There are
better for the same price.
I never liked Kerrygold because it is too salty and there never seemed
to be an unsalted version. It's hardly different from any American
salted butter, so why pay the added premium that it costs in US markets?

Doug Weller wrote:

Becoming popular in the UK is butter with salt crystals in it, very nice.

Doug

LOL and very French!

Somewere in this thread Kerrygold Irish butter was recommended. Out of
curiosity, I picked up a package . Tried it with a blueberry scone and
coffee. Mmm, good stuff. It is now my official company butter. A big TY
to the poster who made posted about Kerrygold!

~~~Gina~~~

"Gina *" wrote in message
...
Somewere in this thread Kerrygold Irish butter was recommended. Out of
curiosity, I picked up a package . Tried it with a blueberry scone and
coffee. Mmm, good stuff. It is now my official company butter. A big TY
to the poster who made posted about Kerrygold!

~~~Gina~~~

"Gina *" wrote in message
...
Somewere in this thread Kerrygold Irish butter was recommended. Out of
curiosity, I picked up a package . Tried it with a blueberry scone and
coffee. Mmm, good stuff. It is now my official company butter. A big TY
to the poster who made posted about Kerrygold!

~~~Gina~~~


Glad you're enjoying it. We had it on hot popovers this morning. YW!

Felice

BubbaBob wrote:

Deer suet is the traditional fat for pemmican. Early American Indians
didn't have any butter. I've made it with beef suet, chipped beef and
dried berries and it kept at room temp for months.


True true, but the recipe calls for fat. Period. :-)
I'm not overly fond of the "taste" of rendered mammal fat, especially
venison fat as it tends to be VERY saturated, similar to goat or sheep
fat. I just can't stand the "mouth feel" of it. Same goes for lard. I
might be able to stand chicken fat, but I was just tossing out the idea
of using butter as an alternative for a better flavor and mouth feel for
pemmican. :-)

The jerky that I am making is all venison and emu, and the convection
dehdrator will dry it to a crisp if I leave it in too long, so it will
chip/powder easily. I may use the matate, (I have a basalt one), or
cheat and use the kitchen aid...

Still playing with ideas as I am going to end up with a LOT of dried meat!

Better than tossing it tho' and it is beginning to get freezer burned.
:-( I just have too much and nobody wants any since venison is easy to
get, so anyone that likes it has plenty!

K.


--
^,,^ Cats-haven Hobby Farm ^,,^ ^,,^

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

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sf wrote:

On Sat, 29 Nov 2003 01:08:14 -0600, Katra
wrote:

This thread got me thinking.... about pemmican again. ;-)

We tried feeding some of the older meat to the dogs so it would not be
wasted, and poor Willow ended up at the vets. :-( I won't do that
again.... He is my lap dog, and it was pitiful seeing him that ill! I
felt so guilty! He is ok now thank goodness, but he will never get
anything other than dog food, ever again.

Is he allergic or did he just have too much?

Some dogs just don't react well to "table" foods...
Odd, too, since Willow is a rescued stray and was the original "garbage
gut"!. He just does not tolerate raw stuff well anymore. Jewely will get
it now, or most will go to the chickens! They can eat anything. :-)

Willow is a 6 year old Corgie/sheltie cross and his entire rear was
matted with poopie fur that I had to trim off from him getting diarrhea
from it, and the skin around his bottom was raw, and his anus was
swollen. It was pretty bad. The vet kept him for 2 days.

Poor baby. :-(


I'd like to try some pemmican with the dried meat,

I thought pemmican IS jerky (dried meat).

Pemmican is made with dried meat, dried fruit and fat.


but quite frankly,
the thought of adding that much fat to a food item makes my teeth hurt!

I also thought it was naturally low fat.

Uh, no, it's usually 1/2 fat but can be made with 1/3.


I'm not overly fond of high fat foods.

Am wondering if the "fat" I add to pemmican could be butter????

Dried fruit, powdered jerky, and butter. Actually sounds edible. :-)

Any thoughts?

Not on the above combination which sounds truly awful to
me.... but I wonder if your pemmican/jerkey could be dry
enough to be dog chewies?


Pemmican is people food, not dog food.
The native americans used it as a high calorie trail food, and it keeps
for years at room temperature.

K.

--
^,,^ Cats-haven Hobby Farm ^,,^ ^,,^

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

Bob Pastorio wrote:

Katra wrote:

Bob Pastorio wrote:

Butter is made from both "sweet" cream and "soured" cream. Sweet cream
butter means that it was made form cream that hadn't been soured
either by acid or bacteria. Many people mistakenly think that "sweet
cream" butter is unsalted. Not so. Unsalted butter is labeled as unsalted.

Cultured butter won't taste sour. It will have a subtle tang that
expands the flavor profile.

Sounds "good" to me!
How would it go with Caviar???
I'm considering splurging for some of the good stuff,
rather than the canned from the local store...

A very basic homemade Melba toast, some cultured butter made either
from high-fat Quark or creme fraiche, whipped cream topping, a few
meyer lemons, a crisp bubbly and caviar to suit your tastes - sounds
like a party to me.

Me too! :-)

I usually buy Melba toast.
How do you make it yourself?

We usually serve cream cheese with Caviar.


One popular thing I've done at parties where I've served caviar is to
make a series of drained whipped creams with added flavorings with
which to top their bites of caviar. The day before the party, whip
some 40% milkfat cream, stir in flavorings and put it into the fridge
in a fine-mesh strainer over a bowl to drain. Flavorings would include
things like extremely finely minced lemon zest, broken caviar eggs
that have been run through a food processor to smooth, a few drops of
100 proof vodka, cooked egg yolks pressed through a very fine mesh.

Ooooh, damn that sounds bohemian! :-D


We also baked fingerling potatoes, split and buttered them for people
to top with their choices from the caviars offered. Also made tiny
blini for people to wrap a single spoonful of caviar with a dab of
cream. Another popular, if untraditional garnish, is quenelles made
from smoked trout. I made them very small so they could be popped in a
single bite. Assembly was the quenelle, a dash of Hollandaise and
caviar on top. My purist friends tut-tutted over that one, but they
all ate them.

That's it! This gets saved to the "food" file in my hard drive...


Caviar story with my then 8-year-old daughter who grew up in
restaurant kitchens and was exposed to more foods and more culinary
techniques than most adults. She and I once tasted 5 kinds of caviar
side-by-side and she liked them. A couple years later, a woman friend
(who later became my wife) was visiting from Canada and I wanted to
impress her. Cooked a pasta which I tossed with a reduced cream to
which I had added roasted garlic puree, roasted pepper puree, a dash
of vodka and some other luscious but quiet flavors. I portioned it out
and, for a striking garnish, sprinkled some caviar over top. My
daughter tasted it and said, "Dad, I don't like caviar *this* way." I
was laughing too hard to notice if she had her pinkie in the air. I
teased her for her aristocratic air and called her "Your Ladyship" for
the rest of the meal. It's still a family story...

You are raising her right. :-)


We only do caviar for New Years eve.

I don't do it often, but it seems to be on the table whimsically.
Usually no good reason beyond that we want it.

Pastorio

Funny. We normally just do caviar for New Years, but I did have a
craving for some last month. While Romanoff caviar-in-a-jar is not the
same as the fresh, it can be somewhat satisfying as a stand in, so I
picked some up a few weeks ago and used it for late night snacks with
cream cheese and club crackers. :-)

Atkins recommends it for his "fat fast" diet using fried Pork Rinds and
Sour Cream. Ok, whatever. G

K.


--
^,,^ Cats-haven Hobby Farm ^,,^ ^,,^

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

"Katra" wrote in message
...

snip

Willow is a 6 year old Corgie/sheltie cross and his entire rear was
matted with poopie fur that I had to trim off from him getting diarrhea
from it, and the skin around his bottom was raw, and his anus was
swollen. It was pretty bad. The vet kept him for 2 days.

snip

Oh, that was nice. I.m sure the readers of the "European butter" thread
really enjoyed that detailed description of your dog's diarrhetic behind.

Felice

Felice Friese wrote:

"Katra" wrote in message
...

snip

Willow is a 6 year old Corgie/sheltie cross and his entire rear was
matted with poopie fur that I had to trim off from him getting diarrhea
from it, and the skin around his bottom was raw, and his anus was
swollen. It was pretty bad. The vet kept him for 2 days.

snip

Oh, that was nice. I.m sure the readers of the "European butter" thread
really enjoyed that detailed description of your dog's diarrhetic behind.

Felice


You did not have to read it. :-)

The moral of that section of the thread was, do not feed dogs table
scraps or old meat out of the freezer....

Sorry, but my dogs are family members.....

K.

--
^,,^ Cats-haven Hobby Farm ^,,^ ^,,^

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

Katra wrote:


Bob Pastorio wrote:

A very basic homemade Melba toast, some cultured butter made either
from high-fat Quark or creme fraiche, whipped cream topping, a few
meyer lemons, a crisp bubbly and caviar to suit your tastes - sounds
like a party to me.

Me too! :-)

I usually buy Melba toast.
How do you make it yourself?

Toast a slice of good bread. Let it cool. Trim crusts. Lay it down
flat and holding a knife parallel to the tabletop, cut down between
the two faces so you now have two slices of bread 1/2 as thick as you
started with. Toast the slices. Voila. Melba toast. The difference
between the store-bought and homemade is stunning. Home stuff is
lighter, more airy, crisp without having that teething-biscuit quality
that comes in the boxed toasts.

Pastorio