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Dick Margulis wrote:
> 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.

Dont like it when i poke you in the chest with my finger do you Dick?

Dont make me come over there and cause a scene

You baphomet worshipping gasbag !