"Granby" > wrote:
> Amen and Amen. Have said for years all this artificial stuff is not good
> for you, when you put a sick of Butter and a stick of margarine on the
> same plate and the butter melts but the other stays in it's shape, how
> can that be good for you.
> "piedmont" > wrote in message
> [ . . . ]

Apparently, the best pig lard is from Bob & Ginger's in GA. Big Jim can
tell ya more.

Sheep suet (surrounds the kidneys) for the Haggis.

For Fish & Chips, I quote Graeme Walker: "The only advice I can pass on is
this. Fry everything in beef dripping [Nick note: fat]. "Just dripping?
Only dripping!" Beef dripping is everything, in terms of both chemistry and
gastronomy. Only animal fat burns hot enough to seal the batter instantly
into a light crisp coat. Inside, the fish doesn't fry - it steams itself in
its own hermetic juiciness."

Someone highly recommended horse tallow for something, but I don't remember
who or for what.

I like pan frying in bacon fat or in EVOO and butter, about 2:1.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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Thanks ! ! ~Semper Fi~ USMC 1365061