Wayne Boatwright wrote:
> On Wed 23 Nov 2005 04:17:38p, Thus Spake Zarathustra, or was it justme
> [Karen]?
>
>
>>
>>Brian Mailman wrote:
>>
>>>zxcvbob wrote:
>>>
>>>
>>>>Another thought; you could use the suet and find a nondairy substitute
>>>>for the milk.
>>>
>>>No, she can't use suet at all even with nondairy ingredients. Even from
>>>cows, which are a kosher species, that have been raised properly and
>>>schected (slaughtered/bled), suet is one of the forbidden fats.
>>>http://www.ou.org/torah/ti/5764/tzav64.htm
>>>
>>>B/
>>
>>Actually the thing that's interesting about the dietary laws and the
>>dairy product injunction is that in the OT the patriarch Abraham
>>prepared a meal of meat _and_ dairy together when he met with the the
>>messengers of Gen. 18: 6 - one of whom was the Personage that would be
>>born as Christ...
>>
>>The original law which forbade 'seething a kid in his mother's milk'
>>pertained to an ancient Satanic ritual which the Ancient Hebrews were
>>forbidden to copy. As with a lot of things, things get a bit muddled
>>with time and now many of the Orthodox Jews think that it has more to
>>do with diet than paganism.
>>
>>Sorry to go OT with this.... but I thought I'd mention this bit of
>>trivia. Incidently a lot of Christians maintain the 'Hebrew' dietary
>>laws (I'm one of them) but again in Scripture it never mentioned that
>>the Hebrews couldn't eat some stuff whilst others could eat whatever
>>they pleased. It's just that when God commanded His people not to do
>>as the nations around them, and so many laws such as Holy Days, diet
>>and Sabbath came to be known solely by Jews... and a few Christian
>>Sabbatarians.
>>
>>So it's one of those things that I love a good plum pudding but the
>>stuff in the stores now scrimp on fruits and flavour, and substitute
>>gak and garbage. My hubby asked if I could make some plum pudding for
>>us after Christmas which we don't observe- when all the bakery goodies
>>will be marked down at the Bulk Barn <g>
>>
>>Now I know I can sub Crisco!
>>
>>PS Brian - great link, lots of solid info there, thanks !
>>
>>Karen
>>
>
>
> Karen, for a more authentic batter texturek, try freezing the Crisco in
> little bits like teaspoons or tablespoons. Then quickly chop in the food
> processor while still frozen and get it into the batter quickly. The
> distribution will be more like that of using suet.
>



Freeze it and grate it on the box grater that you put in the freezer
while the fat was chilling.

I still think a tropical oil would be better than Crisco, and a little
more healthy (no trans-fats.) Crisco is not as hard of a fat as beef
tallow. Tropical oils are a little harder than beef fat.

Grated frozen butter might work, but it would change the taste quite a bit.

Best regards,
Bob