On Thu 17 Nov 2005 07:20:53p, Thus Spake Zarathustra, or was it Karen AKA
Kajikit?

> On Thu, 17 Nov 2005 17:48:34 -0600, Damsel in dis Dress
> > wrote:
>
>>On Thu, 17 Nov 2005 17:36:56 -0600, zxcvbob > wrote:
>>
>>>Damsel in dis Dress wrote:
>>>>
>>>> What's in mincemeat?
>>>
>>>Oversimplistic answer:
>>>
>>>Raisins, chopped apples, boiled beef (optional), brown sugar, and suet
>>>(not optional.) And sometimes green tomatoes, if you're trying to use
>>>up green tomatoes.
>>
>>And people eat this? I know they do, because one was served every
>>Thanksgiving and Christmas when I was growing up. Never tried it, and
>>I think now that I probably never will. <G>
>>
>>Carol, who thinks suet should have birdseed in it
>
> Damsel, I used to make a pretty good pie-filling that tasted a heck of
> a lot nicer than the original mincemeat. I hate suet - it makes it
> greasy! I just used finely chopped apple, raisins, currants and
> sultanas (golden raisins), and a little port or sweet sherry together
> with spices. Cook it all up together till the fruit is plump and the
> apple is soft and use it. Think of apple pie only sweeter and
> richer...
>

Suet is an *essential* part of proper mincemeat. Perhaps you used too
much. It's important to the texture and the mouthfeel, which isn't
"greasy" in proper proportions.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!