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?

"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.

"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

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.

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

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.

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.

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.

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

"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/

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

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

"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/

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.

> 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/

> 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
there)

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/

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

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

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.

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.

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.

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
> there)
>
> 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.

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.

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

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

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

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

"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/

In article >,
says...

> 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

We used to spread and salt dripping on hot toast so it melts in..
delicious.

Janet UK

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.

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.

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.

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.

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.

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.

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.

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.

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

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