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Dick Margulis

wrote:
> 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 .
>

My jackets are all straight. I imagine you would look good in a
straitjacket, though. At least it would keep you from posting ad hominem
drivel.

Does anyone here know who this annoying idiot is? This is getting
tiresome, frankly.