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What did cooks use 100 years ago?
I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? Butter?
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What did cooks use 100 years ago?
"Kalmia" > wrote in message ... >I was making some biscuits today for my chicken pot pie and, as I poured in >my safflower oil, I wondered what the cook of yore used? Lard? Butter? Probably whatever form of fat they had in the house. |
What did cooks use 100 years ago?
"Julie Bove" > wrote in news:kfrqmq$dfm$1
@dont-email.me: > Probably whatever form of fat they had in the house. Logging camps used bacon grease. Many recipes called for lard or butter (probably not salted). -- Traditions are group efforts to keep the unexpected from happening. -- Barbara Tober |
What did cooks use 100 years ago?
On 17/02/2013 7:13 PM, Michel Boucher wrote:
> "Julie Bove" > wrote in news:kfrqmq$dfm$1 > @dont-email.me: > >> Probably whatever form of fat they had in the house. > > Logging camps used bacon grease. Many recipes called for lard or > butter (probably not salted). > Why do you say probably not salted? They didn't have refrigerators and the salt is a preservative. I would be inclined to think that it probably would be salted. |
What did cooks use 100 years ago?
On Sun, 17 Feb 2013 15:53:30 -0800 (PST), Kalmia
> wrote: >I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? Butter? lard, maybe bacon grease. Janet US |
What did cooks use 100 years ago?
On Feb 17, 5:53*pm, Kalmia > wrote:
> I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? *Butter? Lard, probably, and it is still the best choice for biscuits. ;-) N. |
What did cooks use 100 years ago?
On Feb 17, 10:52*pm, Nancy2 > wrote:
> > On Feb 17, 5:53*pm, Kalmia > wrote: > > > I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? *Butter? > > Lard, probably, and it is still the best choice for biscuits. *;-) > > N. > > My mother was born in 1912 and one of her many chores on the farm was to churn butter. It was always salted to help preserve it and their only means to keep it and other perishables cool was in a spring. My grandmother always made biscuits with lard and that and bacon grease were used for cooking, butter was not used for cooking. Lard was also rendered to make soap. |
What did cooks use 100 years ago?
On Sun, 17 Feb 2013 20:52:20 -0800 (PST), Nancy2
> wrote: > On Feb 17, 5:53*pm, Kalmia > wrote: > > I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? *Butter? > > Lard, probably, and it is still the best choice for biscuits. ;-) > Based on how my grandmother talked about life on the farm when she was a kid, I agree. -- Food is an important part of a balanced diet. |
What did cooks use 100 years ago?
In article <00be3475-eedc-4f25-91e6-
>, says... > > On Feb 17, 5:53*pm, Kalmia > wrote: > > I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? *Butter? > > Lard, probably, and it is still the best choice for biscuits. ;-) > > N. ..... and pastry for savoury pies. I often use a 50/50 mixture of lard and butter. Janet UK |
What did cooks use 100 years ago?
"Janet Bostwick" > wrote in message ... > On Sun, 17 Feb 2013 15:53:30 -0800 (PST), Kalmia > > wrote: > >>I was making some biscuits today for my chicken pot pie and, as I poured >>in my safflower oil, I wondered what the cook of yore used? Lard? Butter? > > lard, maybe bacon grease. It depends which country is being discussed. So far as I know the question was asked about US. My family always used lard but I use lard or butter but then I am in UK so probably not relevant:) -- -- http://www.shop.helpforheroes.org.uk/ |
What did cooks use 100 years ago?
On Sun, 17 Feb 2013 23:17:53 -0800 (PST), "
> wrote: >On Feb 17, 10:52*pm, Nancy2 > wrote: >> >> On Feb 17, 5:53*pm, Kalmia > wrote: >> >> > I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? *Butter? >> >> Lard, probably, and it is still the best choice for biscuits. *;-) >> >> N. >> >> >My mother was born in 1912 and one of her many chores on the farm was >to churn butter. It was always salted to help preserve it and their >only means to keep it and other perishables cool was in a spring. My >grandmother always made biscuits with lard and that and bacon grease >were used for cooking, butter was not used for cooking. Lard was also >rendered to make soap. That's about the era of the farm family we had as friends growing up. I'd just add that lard was used for *all* pastry-- a lard pie crust in a country diner always brings a smile to my face-- damn the 'innards' of a pie. These folks were dairy farmers so though they raised a pig or two most summers- they more often had an old dairy cow to butcher and used beef fat for cooking, too. Butter was salted- and I always got the [mistaken, apparently] impression that it was necessary to the churning. These folks were pretty modernized by the 50's-- They had an electric freezer in their woodshed which had as one of its duties- to freeze blocks of ice for the ice box. Jim |
What did cooks use 100 years ago?
On Mon, 18 Feb 2013 10:49:36 -0000, Janet > wrote:
>In article <00be3475-eedc-4f25-91e6- >, says... >> >> On Feb 17, 5:53*pm, Kalmia > wrote: >> > I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? *Butter? >> >> Lard, probably, and it is still the best choice for biscuits. ;-) >> >> N. > >.... and pastry for savoury pies. I often use a 50/50 mixture of lard >and butter. > Sweet pies, too IMO. There is no melt-in-your-mouth-flakiness like a lard pie crust. There are a couple diners in upstate NY that serve lard pie crust pies. I rarely eat desert-- but if I spot an uber-flaky pie on the counter I'll have to try it. Jim |
What did cooks use 100 years ago?
"Jim Elbrecht" > wrote in message ... > On Sun, 17 Feb 2013 23:17:53 -0800 (PST), " > > wrote: > >>On Feb 17, 10:52 pm, Nancy2 > wrote: >>> >>> On Feb 17, 5:53 pm, Kalmia > wrote: >>> >>> > I was making some biscuits today for my chicken pot pie and, as I >>> > poured in my safflower oil, I wondered what the cook of yore used? >>> > Lard? Butter? >>> >>> Lard, probably, and it is still the best choice for biscuits. ;-) >>> >>> N. >>> >>> >>My mother was born in 1912 and one of her many chores on the farm was >>to churn butter. It was always salted to help preserve it and their >>only means to keep it and other perishables cool was in a spring. My >>grandmother always made biscuits with lard and that and bacon grease >>were used for cooking, butter was not used for cooking. Lard was also >>rendered to make soap. > > That's about the era of the farm family we had as friends growing up. > I'd just add that lard was used for *all* pastry-- a lard pie crust in > a country diner always brings a smile to my face-- damn the 'innards' > of a pie. > > These folks were dairy farmers so though they raised a pig or two most > summers- they more often had an old dairy cow to butcher and used beef > fat for cooking, too. > > Butter was salted- and I always got the [mistaken, apparently] > impression that it was necessary to the churning. > > These folks were pretty modernized by the 50's-- They had an electric > freezer in their woodshed which had as one of its duties- to freeze > blocks of ice for the ice box. Lovely memories:) -- -- http://www.shop.helpforheroes.org.uk/ |
What did cooks use 100 years ago?
On 2/18/2013 5:49 AM, Janet wrote:
> says... >> On Feb 17, 5:53 pm, Kalmia > wrote: >>> I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? Butter? >> >> Lard, probably, and it is still the best choice for biscuits. ;-) >> > .... and pastry for savoury pies. I often use a 50/50 mixture of lard > and butter. > As do I. |
What did cooks use 100 years ago?
> wrote in message ... > On Mon, 18 Feb 2013 07:37:22 -0500, Jim Elbrecht > > wrote: > >>On Mon, 18 Feb 2013 10:49:36 -0000, Janet > wrote: >> >>>In article <00be3475-eedc-4f25-91e6- >, says... >>>> >>>> On Feb 17, 5:53 pm, Kalmia > wrote: >>>> > I was making some biscuits today for my chicken pot pie and, as I >>>> > poured in my safflower oil, I wondered what the cook of yore used? >>>> > Lard? Butter? >>>> >>>> Lard, probably, and it is still the best choice for biscuits. ;-) >>>> >>>> N. >>> >>>.... and pastry for savoury pies. I often use a 50/50 mixture of lard >>>and butter. >>> >> >>Sweet pies, too IMO. There is no melt-in-your-mouth-flakiness >>like a lard pie crust. >> >>There are a couple diners in upstate NY that serve lard pie crust >>pies. I rarely eat desert-- but if I spot an uber-flaky pie on the >>counter I'll have to try it. >> >>Jim > > > I always make lard pastry, can't be beat, freezes well too. > > During the war years to provide a snack my grandmother would cut a > thick slice of bread aka 'doorstep', smear it with chilled meat > drippings then sprinkle well with coarse salt. Probably give people a > heart attack today just thinking about it :) Nooooooooooooo we had that too!!! Absolutely delicious:)) -- -- http://www.shop.helpforheroes.org.uk/ |
What did cooks use 100 years ago?
> wrote in message ... >>> During the war years to provide a snack my grandmother would cut a >>> thick slice of bread aka 'doorstep', smear it with chilled meat >>> drippings then sprinkle well with coarse salt. Probably give people a >>> heart attack today just thinking about it :) >> >>Nooooooooooooo we had that too!!! Absolutely delicious:)) >> >>-- > I seriously doubt I would enjoy it now but do have plenty of drippings > as I always save them for the next roast. Yes, I use it in other ways too, but ... the option and memories are still the)) Certainly beat peanut > butter for me :) I never have like that. Perhaps it is something you have to grow up eating. -- -- http://www.shop.helpforheroes.org.uk/ |
What did cooks use 100 years ago?
On 2/17/2013 6:13 PM, Michel Boucher wrote:
> Logging camps used bacon grease. Many recipes called for lard or > butter (probably not salted). Still common here in the South. Becca always has a jar of bacon grease in the refrigerator. She usually uses it when she makes beans. George L |
What did cooks use 100 years ago?
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What did cooks use 100 years ago?
On 18/02/2013 9:26 AM, Jim Elbrecht wrote:
> Ahhh--- Puts me in mind of a friend who stayed with our family in the > 50's in exchange for housekeeping & cooking duties. Detta fried > bread in the grease left in the pan from hamburgers. Then salted it > until it tasted more of salt than grease. > > I salivate when thinking about that hot salty grease dribbling down my > chin. I should ask my cardiologist how many times a week I > could return that to my diet.<g> > On weekends my father had bacon and eggs for breakfast. He used to take several slices of bread and fry them until they were brown and crispy in the bacon fat. He called it "dip". He had no heart problems. |
What did cooks use 100 years ago?
On 18/02/2013 5:49 AM, Janet wrote:
> In article <00be3475-eedc-4f25-91e6- > >, says... >> >> On Feb 17, 5:53 pm, Kalmia > wrote: >>> I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? Butter? >> >> Lard, probably, and it is still the best choice for biscuits. ;-) >> >> N. > > .... and pastry for savoury pies. I often use a 50/50 mixture of lard > and butter. > > My mother always used lard for all pies. I used to use Crisco for Crisco for dessert pies and she always raved about my pastry. It was no secret. I told her I used the Crisco recipe. I do use lard for savoury pies. |
What did cooks use 100 years ago?
On 2/18/2013 9:26 AM, Jim Elbrecht wrote:
> wrote: >> I always make lard pastry, can't be beat, freezes well too. > > Freezes after cooking- or before? If after, I might try it with my > next meat pies. [I finally found a store that carries lard- it isn't > common in these parts] > Try latino markets - you can often find it there as manteca. |
What did cooks use 100 years ago?
On 2/18/2013 9:09 AM, Ophelia wrote:
> > > > wrote in message > ... > >>>> During the war years to provide a snack my grandmother would cut a >>>> thick slice of bread aka 'doorstep', smear it with chilled meat >>>> drippings then sprinkle well with coarse salt. Probably give people a >>>> heart attack today just thinking about it :) >>> >>> Nooooooooooooo we had that too!!! Absolutely delicious:)) >>> >>> -- >> I seriously doubt I would enjoy it now but do have plenty of drippings >> as I always save them for the next roast. > > Yes, I use it in other ways too, but ... the option and memories are > still > the)) > > Certainly beat peanut >> butter for me :) > > I never have like that. Perhaps it is something you have to grow up > eating. > When I was a child in northern England there were specialist "pork butchers". They also sold cooked pork and you could buy chunks of bread soaked in pork drippings. Not for me these days; "heart attack central" too! -- Jim Silverton (Potomac, MD) Extraneous "not" in Reply To. |
What did cooks use 100 years ago?
On Feb 17, 6:53*pm, Kalmia > wrote:
> I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? *Butter? My ancestors of yore used lard chiefly. Oil was used in the summer as a component of salad dressing. Usually pumpkin seed oil. |
What did cooks use 100 years ago?
Kalmia wrote:
> I was making some biscuits today for my chicken pot pie and, as I > poured in my safflower oil, I wondered what the cook of yore used? > Lard? Butter? Here in Italy lard was almost everywhere, then one had olive oil in the center and south and butter in the north, with some cross-contaminations here and there who started centuries ago, if not millennia. -- "Un pasto senza vino e' come un giorno senza sole" Anthelme Brillat Savarin |
What did cooks use 100 years ago?
On 2013-02-18, Jim Elbrecht > wrote:
> That's about the era of the farm family we had as friends growing up. > I'd just add that lard was used for *all* pastry-- a lard pie crust in > a country diner always brings a smile to my face-- damn the 'innards' > of a pie. The same dilemma faces Mexican restaurants. Lard (manteca) has long been a mainstay of Mexican cooking. Try and find one that still uses it. More likely to see "no trans fats" on the menu and get tortillas and refritos made with GMO canola oil. (yuk!) nb |
What did cooks use 100 years ago?
Dave Smith > wrote in
: > Why do you say probably not salted? They didn't have > refrigerators and the salt is a preservative. I would be > inclined to think that it probably would be salted. However, salting is a commercial process and people who churned their own butter would not salt it. Besides they had cold rooms (or dépense as it was called in Québec). -- Traditions are group efforts to keep the unexpected from happening. -- Barbara Tober |
What did cooks use 100 years ago?
On 2013-02-18, notbob > wrote:
> The same dilemma faces Mexican restaurants. Lard (manteca) has long > been a mainstay of Mexican cooking. Try and find one that still uses > it. More likely to see "no trans fats" on the menu and get tortillas and > refritos made with GMO canola oil. (yuk!) BTW, I use bacon grease for greasing up all my baking pans and cooking eggs and pan frying. I don't eat that much bacon, but I fix it for Mom all the time. I usta get real rendered manteca from the carniceria around the corner, which they got from their home made chicharróns. Some things I still miss about CA. (sniff) nb |
What did cooks use 100 years ago?
"James Silverton" > wrote in message ... > When I was a child in northern England there were specialist "pork > butchers". They also sold cooked pork and you could buy chunks of bread > soaked in pork drippings. Not for me these days; "heart attack central" > too! I also was a child in northern England but I never saw that bread. In pork butcher shops you can still buy cooked pork stuff:) Oddly enough we also bought curd cheese with which we made curd cheese cakes:) Did you ever get that? -- -- http://www.shop.helpforheroes.org.uk/ |
What did cooks use 100 years ago?
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What did cooks use 100 years ago?
On Feb 18, 8:26*am, Jim Elbrecht > wrote:
> wrote: > >On Mon, 18 Feb 2013 07:37:22 -0500, Jim Elbrecht > > >wrote: > > -snip- > > > > >>There are a couple diners in upstate NY that serve lard pie crust > >>pies. * * I rarely eat desert-- but if I spot an uber-flaky pie on the > >>counter I'll have to try it. > > >>Jim > > >I always make lard pastry, can't be beat, freezes well too. > > Freezes after cooking- or before? * *If after, I might try it with my > next meat pies. *[I finally found a store that carries lard- it isn't > common in these parts] > > > > >During the war years to provide a snack my grandmother would cut a > >thick slice of bread aka 'doorstep', smear it with chilled meat > >drippings then sprinkle well with coarse salt. *Probably give people a > >heart attack today just thinking about it :) > > Ahhh--- *Puts me in mind of a friend who stayed with our family in the > 50's in exchange for housekeeping & cooking duties. * *Detta fried > bread in the grease left in the pan from hamburgers. *Then salted it > until it tasted more of salt than grease. > > I salivate when thinking about that hot salty grease dribbling down my > chin. * * * *I should ask my cardiologist how many times a week I > could return that to my diet.<g> > > Jim Maybe it is like suet...you have to ask the butcher for it. N. |
What did cooks use 100 years ago?
On Feb 18, 8:31*am, Dave Smith > wrote:
> On 18/02/2013 9:26 AM, Jim Elbrecht wrote: > > > Ahhh--- *Puts me in mind of a friend who stayed with our family in the > > 50's in exchange for housekeeping & cooking duties. * *Detta fried > > bread in the grease left in the pan from hamburgers. *Then salted it > > until it tasted more of salt than grease. > > > I salivate when thinking about that hot salty grease dribbling down my > > chin. * * * *I should ask my cardiologist how many times a week I > > could return that to my diet.<g> > > On weekends my father had bacon and eggs for breakfast. He used to take > several slices of bread and fry them until they were brown and crispy in > the bacon fat. *He called it "dip". *He had no heart problems. That was probably due to genes. N. |
A hundred years ago the house mouses used Lard. Fifty years ago they used Crisco..Mrs. Tuckers or Jewel brand Shortening from the can. Trying to use butter as an ingredient for baked goods is a fairly new concept as is the use of various cooking oils. Dont see how a person could get the right texture with regular oils. Now coconut oil should be ok for the purpose since its solid at room temps and should melt out leaving hollow spots in the finished product.
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What did cooks use 100 years ago?
On 2/18/2013 10:03 AM, Ophelia wrote:
> > > "James Silverton" > wrote in message > ... > >> When I was a child in northern England there were specialist "pork >> butchers". They also sold cooked pork and you could buy chunks of >> bread soaked in pork drippings. Not for me these days; "heart attack >> central" too! > > I also was a child in northern England but I never saw that bread. In > pork butcher shops you can still buy cooked pork stuff:) Oddly enough > we also bought curd cheese with which we made curd cheese cakes:) Did > you ever get that? Something new to me or else I don't remember it. -- Jim Silverton (Potomac, MD) Extraneous "not" in Reply To. |
What did cooks use 100 years ago?
On 18/02/2013 10:28 AM, Nancy2 wrote:
> On Feb 18, 8:31 am, Dave Smith > wrote: >> On 18/02/2013 9:26 AM, Jim Elbrecht wrote: >> >>> Ahhh--- Puts me in mind of a friend who stayed with our family in the >>> 50's in exchange for housekeeping & cooking duties. Detta fried >>> bread in the grease left in the pan from hamburgers. Then salted it >>> until it tasted more of salt than grease. >> >>> I salivate when thinking about that hot salty grease dribbling down my >>> chin. I should ask my cardiologist how many times a week I >>> could return that to my diet.<g> >> >> On weekends my father had bacon and eggs for breakfast. He used to take >> several slices of bread and fry them until they were brown and crispy in >> the bacon fat. He called it "dip". He had no heart problems. > > That was probably due to genes. > > One of his sisters died of a cerebral heamorage in her mid 40s and his younger brother died of a heart attack at 49. |
What did cooks use 100 years ago?
On 2/18/2013 10:40 AM, Dave Smith wrote:
> On 18/02/2013 10:28 AM, Nancy2 wrote: >> On Feb 18, 8:31 am, Dave Smith > wrote: >>> On 18/02/2013 9:26 AM, Jim Elbrecht wrote: >>> >>>> Ahhh--- Puts me in mind of a friend who stayed with our family in the >>>> 50's in exchange for housekeeping & cooking duties. Detta fried >>>> bread in the grease left in the pan from hamburgers. Then salted it >>>> until it tasted more of salt than grease. >>> >>>> I salivate when thinking about that hot salty grease dribbling down my >>>> chin. I should ask my cardiologist how many times a week I >>>> could return that to my diet.<g> >>> >>> On weekends my father had bacon and eggs for breakfast. He used to take >>> several slices of bread and fry them until they were brown and >>> crispy in >>> the bacon fat. He called it "dip". He had no heart problems. >> >> That was probably due to genes. >> >> > > > One of his sisters died of a cerebral heamorage in her mid 40s and > his younger brother died of a heart attack at 49. > Doesn't stop him being lucky in the genetic sweepstakes even if cardiologists keep changing their minds. Eggs and olive oil are back in again; not smoking or cheese unfortunately :-( -- Jim Silverton (Potomac, MD) Extraneous "not" in Reply To. |
What did cooks use 100 years ago?
On Feb 18, 8:22*am, wrote:
> On Mon, 18 Feb 2013 07:37:22 -0500, Jim Elbrecht > > wrote: > > > > > > > > > > >On Mon, 18 Feb 2013 10:49:36 -0000, Janet > wrote: > > >>In article <00be3475-eedc-4f25-91e6- > >, says.... > > >>> On Feb 17, 5:53*pm, Kalmia > wrote: > >>> > I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? *Butter? > > >>> Lard, probably, and it is still the best choice for biscuits. *;-) > > >>> N. > > >>.... and pastry for savoury pies. I often use a 50/50 mixture of lard > >>and butter. > > >Sweet pies, too IMO. * * * *There is no melt-in-your-mouth-flakiness > >like a lard pie crust. > > >There are a couple diners in upstate NY that serve lard pie crust > >pies. * * I rarely eat desert-- but if I spot an uber-flaky pie on the > >counter I'll have to try it. > > >Jim > > I always make lard pastry, can't be beat, freezes well too. > > During the war years to provide a snack my grandmother would cut a > thick slice of bread aka 'doorstep', smear it with chilled meat > drippings then sprinkle well with coarse salt. *Probably give people a > heart attack today just thinking about it :) My Father fondly remembered the days back home in the old country (Hungary) when they would get a slice of rye bread spread with duck or goose fat. Some sliced hot peppers, raw garlic, and you're good to go. btw, I had my 3 medium sized cloves of raw garlic this morning. |
What did cooks use 100 years ago?
On Monday, February 18, 2013 9:50:22 AM UTC-5, Michel Boucher wrote:
> Dave Smith > wrote in > > : > > > > > Why do you say probably not salted? They didn't have > > > refrigerators and the salt is a preservative. I would be > > > inclined to think that it probably would be salted. > > > > However, salting is a commercial process and people who churned > > their own butter would not salt it. Besides they had cold rooms > > (or dépense as it was called in Québec). > > > > -- > > > > Traditions are group efforts to keep the unexpected > > from happening. > > > > -- Barbara Tober That makes perfect sense - except for the part where you're completely wrong. Please don't comment on things you obviously know nothing about. |
What did cooks use 100 years ago?
On Mon, 18 Feb 2013 07:55:02 -0800 (PST), A Moose in Love
> wrote: > > My Father fondly remembered the days back home in the old country > (Hungary) when they would get a slice of rye bread spread with duck or > goose fat. Some sliced hot peppers, raw garlic, and you're good to > go. > btw, I had my 3 medium sized cloves of raw garlic this morning. Do you eat everything with peppers these days? My ex-SIL is married to a Hungarian now and she says they don't call it "food" unless there are peppers (not necessarily hot, just peppers of some kind) somewhere. That might be a slight exaggeration, but apparently they do like their peppers. :) -- Food is an important part of a balanced diet. |
What did cooks use 100 years ago?
On 18 Feb 2013 14:57:53 GMT, notbob > wrote:
>On 2013-02-18, notbob > wrote: > >> The same dilemma faces Mexican restaurants. Lard (manteca) has long >> been a mainstay of Mexican cooking. Try and find one that still uses >> it. More likely to see "no trans fats" on the menu and get tortillas and >> refritos made with GMO canola oil. (yuk!) > >BTW, I use bacon grease for greasing up all my baking pans and cooking >eggs and pan frying. I don't eat that much bacon, but I fix it for >Mom all the time. I usta get real rendered manteca from the >carniceria around the corner, which they got from their home made >chicharróns. Some things I still miss about CA. (sniff) > >nb try this from Alton Brown: http://tinyurl.com/avw2r4h Janet US |
What did cooks use 100 years ago?
On Mon, 18 Feb 2013 07:55:02 -0800 (PST), A Moose in Love
> wrote: snip >My Father fondly remembered the days back home in the old country >(Hungary) when they would get a slice of rye bread spread with duck or >goose fat. Some sliced hot peppers, raw garlic, and you're good to >go. snip My mother always saved the goose drippings. My dad liked to spread it on bread and sprinkle with salt. I've made sugar cookies from the goose drippings -- fantastic. Janet US |
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