FoodBanter.com - View Single Post

Ophelia[_1_]

"Dick Margulis" > wrote in message
...
> Alan wrote:
>
>>
>> I forgot about all those other animal fats! I remember my
>> Mom using lard. And I remember being the kid who loved to
>> knead that white margarine into yellow margarine. But I'm
>> too young to know about those other fats, except that I HAVE
>> heard of them in reading about cooking!
>>
>> Alan Moorman
>>
>
> Umm, well, let's see. You've read about them, have you? <g>
>
> In the 1970s I worked for about a year in a small, upscale butcher shop,
> and people used to come in to ask for the kidney suet for their mince pies
> (it's a required ingredient for true mincemeat). And my refrigerator right
> now has a tub of goose fat (not much left from last year's Christmas
> goose*) and a jar of duck fat (I buy duck breasts throughout the year; the
> meat goes into various dishes and I render the fat.) I don't use chicken
> schmalz, because my wife the Mayflower descendant has expressed her
> general disinterest in and distaste for all things culinary of the central
> and eastern European traditions; so the dishes I'd use schmalz for are
> kind of off the menu except when she's off on a speaking tour and I'm
> cooking for myself. But, as I said, I can go to Stop & Shop and buy it
> anytime if I need it.
>
> Dick
>
> * Last year's Christmas goose was not a Christmas goose. That is, it was
> not what you'd picture--a whole roast fowl glistening on a platter, ready
> to be carved like a turkey. Instead, I used my old family recipe: Skin and
> joint the goose. Put a layer of cabbage (sauerkraut is an alternative, but
> too radical for Christmas) in the bottom of a roaster, a layer of sliced
> onions, and a generous quantity of peppercorns; then lay the joints on top
> of this and roast, covered--in my grandmother's old MagnaLite covered
> roaster--basting occasionally. The skin, rendered, produced a quart or so
> of pure white fat plus the ganse griebens (sp?)--cracklings--most of which
> I ate while I was puttering in the kitchen and the rest of which I mixed
> into a paté I made from the liver for an hors d'oeuvre.

mmmmMMMMMMMMMMmmmmmmmmmmmmmmmm