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Dick Margulis wrote:
> 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.

Only you would write something like this , Someone please take him
away in a straightjacket .