Is there a substitute for suet?
 

Every recipe on the net seems to need suet for plum pudding [Christmas
pudding]. Due to dietary constraints, I'm not allowed to eat any form
of fat such as lard or suet. (I observe the Hebrew dietary laws).

Is there a substitute for suet or how can I adjust the recipe [below]
to reflect a difference? Would butter do instead? Or shortening?

Thanks for your input :)
Karen

Is there a substitute for suet?
 

justme[Karen] wrote:

> Every recipe on the net seems to need suet for plum pudding [Christmas
> pudding]. Due to dietary constraints, I'm not allowed to eat any form
> of fat such as lard or suet. (I observe the Hebrew dietary laws).
>
> Is there a substitute for suet or how can I adjust the recipe [below]
> to reflect a difference? Would butter do instead? Or shortening?
>
> Thanks for your input :)
> Karen


Coconut oil or palm kernal oil or vegetable shortening. I'd try to find
coconut oil. They sell it in bulk here at the local health food store.
(I've bought it for soapmaking.)

Another thought; you could use the suet and find a nondairy substitute
for the milk. Soy milk?

Hope this helps,
Bob

Is there a substitute for suet?
 

zxcvbob wrote:
> justme[Karen] wrote:
>
>> Every recipe on the net seems to need suet for plum pudding [Christmas
>> pudding]. Due to dietary constraints, I'm not allowed to eat any form
>> of fat such as lard or suet.

(I observe the Hebrew dietary laws).
I wonder if you could use chicken fat.

>>
>> Is there a substitute for suet or how can I adjust the recipe [below]
>> to reflect a difference? Would butter do instead? Or shortening?
>>
>> Thanks for your input :)
>> Karen
>

Is there a substitute for suet?
 

zxcvbob wrote:

> Another thought; you could use the suet and find a nondairy substitute
> for the milk.

No, she can't use suet at all even with nondairy ingredients. Even from
cows, which are a kosher species, that have been raised properly and
schected (slaughtered/bled), suet is one of the forbidden fats.
http://www.ou.org/torah/ti/5764/tzav64.htm

B/

Is there a substitute for suet?
 

Brian Mailman wrote:

> zxcvbob wrote:
>
>> Another thought; you could use the suet and find a nondairy substitute
>> for the milk.
>
>
> No, she can't use suet at all even with nondairy ingredients. Even from
> cows, which are a kosher species, that have been raised properly and
> schected (slaughtered/bled), suet is one of the forbidden fats.
> http://www.ou.org/torah/ti/5764/tzav64.htm
>
> B/


Thanks. I thought only fat from an animal that had been sacrificed was
forbidden, which would be moot today because the Jews don't currently
have a temple.

I think coconut oil or deodorized cocoa butter ought to work OK in the
recipe, but I reposted the question in r.f.c to see what they think.

Best regards,
Bob

Is there a substitute for suet?
 

> Coconut oil or palm kernal oil or vegetable shortening. I'd try to find
> coconut oil. They sell it in bulk here at the local health food store.

Careful there, the first two are verboten for anyone with accumulated crap
in their arteries, and the third is not recommeded, ie. none "heart healthy".

> (I've bought it for soapmaking.)

So long as you don't eat the soap. :)

Is there a substitute for suet?
 

zxcvbob wrote:
>
> justme[Karen] wrote:
>
> > Every recipe on the net seems to need suet for plum pudding [Christmas
> > pudding]. Due to dietary constraints, I'm not allowed to eat any form
> > of fat such as lard or suet. (I observe the Hebrew dietary laws).
> >
> > Is there a substitute for suet or how can I adjust the recipe [below]
> > to reflect a difference? Would butter do instead? Or shortening?
> >
> > Thanks for your input :)
> > Karen
>
> Coconut oil or palm kernal oil or vegetable shortening. I'd try to find
> coconut oil. They sell it in bulk here at the local health food store.
> (I've bought it for soapmaking.)
>
> Another thought; you could use the suet and find a nondairy substitute
> for the milk. Soy milk?
>
> Hope this helps,
> Bob

Can't use suet, lard, or chicken fat. The Dietary laws prevent eating
those as well as blood ie - cheap bologna, some luncheon meats, blood
sausage, etc.

Thanks anyway, Bob and thanks for trying :)

Is there a substitute for suet?
 

Connie TenClay wrote:
>
> zxcvbob wrote:
> > justme[Karen] wrote:
> >
> >> Every recipe on the net seems to need suet for plum pudding [Christmas
> >> pudding]. Due to dietary constraints, I'm not allowed to eat any form
> >> of fat such as lard or suet.
>
> (I observe the Hebrew dietary laws).
> I wonder if you could use chicken fat.

Nope - it's animal fat just like lard and suet. When you stop and
think about it, lots of toxins are fat soluble, and also artery
clogging so the wisdom was there before cardiologist began figuring it
out! <g>

Is there a substitute for suet?
 

justme[Karen] wrote:
> Every recipe on the net seems to need suet for plum pudding [Christmas
> pudding]. Due to dietary constraints, I'm not allowed to eat any form
> of fat such as lard or suet. (I observe the Hebrew dietary laws).
>
> Is there a substitute for suet or how can I adjust the recipe [below]
> to reflect a difference? Would butter do instead? Or shortening?
>
> Thanks for your input :)
> Karen
I have used a little bit of oil. Not exactly the same, but adds some
richness.
Ellen

Is there a substitute for suet?
 

Brian Mailman wrote:
>
> zxcvbob wrote:
>
> > Another thought; you could use the suet and find a nondairy substitute
> > for the milk.
>
> No, she can't use suet at all even with nondairy ingredients. Even from
> cows, which are a kosher species, that have been raised properly and
> schected (slaughtered/bled), suet is one of the forbidden fats.
> http://www.ou.org/torah/ti/5764/tzav64.htm
>
> B/

Actually the thing that's interesting about the dietary laws and the
dairy product injunction is that in the OT the patriarch Abraham
prepared a meal of meat _and_ dairy together when he met with the the
messengers of Gen. 18: 6 - one of whom was the Personage that would be
born as Christ...

The original law which forbade 'seething a kid in his mother's milk'
pertained to an ancient Satanic ritual which the Ancient Hebrews were
forbidden to copy. As with a lot of things, things get a bit muddled
with time and now many of the Orthodox Jews think that it has more to
do with diet than paganism.

Sorry to go OT with this.... but I thought I'd mention this bit of
trivia. Incidently a lot of Christians maintain the 'Hebrew' dietary
laws (I'm one of them) but again in Scripture it never mentioned that
the Hebrews couldn't eat some stuff whilst others could eat whatever
they pleased. It's just that when God commanded His people not to do
as the nations around them, and so many laws such as Holy Days, diet
and Sabbath came to be known solely by Jews... and a few Christian
Sabbatarians.

So it's one of those things that I love a good plum pudding but the
stuff in the stores now scrimp on fruits and flavour, and substitute
gak and garbage. My hubby asked if I could make some plum pudding for
us after Christmas which we don't observe- when all the bakery goodies
will be marked down at the Bulk Barn <g>

Now I know I can sub Crisco! :)

PS Brian - great link, lots of solid info there, thanks !

Karen

Is there a substitute for suet?
 

On Wed 23 Nov 2005 04:17:38p, Thus Spake Zarathustra, or was it justme
[Karen]?

>
>
> Brian Mailman wrote:
>>
>> zxcvbob wrote:
>>
>> > Another thought; you could use the suet and find a nondairy substitute
>> > for the milk.
>>
>> No, she can't use suet at all even with nondairy ingredients. Even from
>> cows, which are a kosher species, that have been raised properly and
>> schected (slaughtered/bled), suet is one of the forbidden fats.
>> http://www.ou.org/torah/ti/5764/tzav64.htm
>>
>> B/
>
> Actually the thing that's interesting about the dietary laws and the
> dairy product injunction is that in the OT the patriarch Abraham
> prepared a meal of meat _and_ dairy together when he met with the the
> messengers of Gen. 18: 6 - one of whom was the Personage that would be
> born as Christ...
>
> The original law which forbade 'seething a kid in his mother's milk'
> pertained to an ancient Satanic ritual which the Ancient Hebrews were
> forbidden to copy. As with a lot of things, things get a bit muddled
> with time and now many of the Orthodox Jews think that it has more to
> do with diet than paganism.
>
> Sorry to go OT with this.... but I thought I'd mention this bit of
> trivia. Incidently a lot of Christians maintain the 'Hebrew' dietary
> laws (I'm one of them) but again in Scripture it never mentioned that
> the Hebrews couldn't eat some stuff whilst others could eat whatever
> they pleased. It's just that when God commanded His people not to do
> as the nations around them, and so many laws such as Holy Days, diet
> and Sabbath came to be known solely by Jews... and a few Christian
> Sabbatarians.
>
> So it's one of those things that I love a good plum pudding but the
> stuff in the stores now scrimp on fruits and flavour, and substitute
> gak and garbage. My hubby asked if I could make some plum pudding for
> us after Christmas which we don't observe- when all the bakery goodies
> will be marked down at the Bulk Barn <g>
>
> Now I know I can sub Crisco! :)
>
> PS Brian - great link, lots of solid info there, thanks !
>
> Karen
>

Karen, for a more authentic batter texturek, try freezing the Crisco in
little bits like teaspoons or tablespoons. Then quickly chop in the food
processor while still frozen and get it into the batter quickly. The
distribution will be more like that of using suet.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Is there a substitute for suet?
 

zxcvbob wrote:
>
> Brian Mailman wrote:
>
> > zxcvbob wrote:
> >
> >> Another thought; you could use the suet and find a nondairy substitute
> >> for the milk.
> >
> >
> > No, she can't use suet at all even with nondairy ingredients. Even from
> > cows, which are a kosher species, that have been raised properly and
> > schected (slaughtered/bled), suet is one of the forbidden fats.
> > http://www.ou.org/torah/ti/5764/tzav64.htm
> >
> > B/
>
> Thanks. I thought only fat from an animal that had been sacrificed was
> forbidden, which would be moot today because the Jews don't currently
> have a temple.
>
> I think coconut oil or deodorized cocoa butter ought to work OK in the
> recipe, but I reposted the question in r.f.c to see what they think.
>
> Best regards,
> Bob

I'd be interested in knowing what some of the replies would be....
The original instruction was not to eat any animal fats, and the
Scriptural reference is Lev. 3:17; 7:23

An overview of dietary laws from the Bible standpoint (both OT and NT)
can be found he

http://www.thercg.org/articles/aaagf.html

http://www.thercg.org/articles/aaagf.pdf

So as a Sabbatarian Christian, blood, fat and certain other things are
forbidden and deemed inedible.

Karen

Is there a substitute for suet?
 

"William R. Watt" wrote:
>
> > Coconut oil or palm kernal oil or vegetable shortening. I'd try to find
> > coconut oil. They sell it in bulk here at the local health food store.
>
> Careful there, the first two are verboten for anyone with accumulated crap
> in their arteries, and the third is not recommeded, ie. none "heart healthy".
>
> > (I've bought it for soapmaking.)
>
> So long as you don't eat the soap. :)

LOL!! It would clean you out right good ! <grin>

Is there a substitute for suet?
 

Wayne Boatwright wrote:
> On Wed 23 Nov 2005 04:17:38p, Thus Spake Zarathustra, or was it justme
> [Karen]?
>
>
>>
>>Brian Mailman wrote:
>>
>>>zxcvbob wrote:
>>>
>>>
>>>>Another thought; you could use the suet and find a nondairy substitute
>>>>for the milk.
>>>
>>>No, she can't use suet at all even with nondairy ingredients. Even from
>>>cows, which are a kosher species, that have been raised properly and
>>>schected (slaughtered/bled), suet is one of the forbidden fats.
>>>http://www.ou.org/torah/ti/5764/tzav64.htm
>>>
>>>B/
>>
>>Actually the thing that's interesting about the dietary laws and the
>>dairy product injunction is that in the OT the patriarch Abraham
>>prepared a meal of meat _and_ dairy together when he met with the the
>>messengers of Gen. 18: 6 - one of whom was the Personage that would be
>>born as Christ...
>>
>>The original law which forbade 'seething a kid in his mother's milk'
>>pertained to an ancient Satanic ritual which the Ancient Hebrews were
>>forbidden to copy. As with a lot of things, things get a bit muddled
>>with time and now many of the Orthodox Jews think that it has more to
>>do with diet than paganism.
>>
>>Sorry to go OT with this.... but I thought I'd mention this bit of
>>trivia. Incidently a lot of Christians maintain the 'Hebrew' dietary
>>laws (I'm one of them) but again in Scripture it never mentioned that
>>the Hebrews couldn't eat some stuff whilst others could eat whatever
>>they pleased. It's just that when God commanded His people not to do
>>as the nations around them, and so many laws such as Holy Days, diet
>>and Sabbath came to be known solely by Jews... and a few Christian
>>Sabbatarians.
>>
>>So it's one of those things that I love a good plum pudding but the
>>stuff in the stores now scrimp on fruits and flavour, and substitute
>>gak and garbage. My hubby asked if I could make some plum pudding for
>>us after Christmas which we don't observe- when all the bakery goodies
>>will be marked down at the Bulk Barn <g>
>>
>>Now I know I can sub Crisco! :)
>>
>>PS Brian - great link, lots of solid info there, thanks !
>>
>>Karen
>>
>
>
> Karen, for a more authentic batter texturek, try freezing the Crisco in
> little bits like teaspoons or tablespoons. Then quickly chop in the food
> processor while still frozen and get it into the batter quickly. The
> distribution will be more like that of using suet.
>



Freeze it and grate it on the box grater that you put in the freezer
while the fat was chilling.

I still think a tropical oil would be better than Crisco, and a little
more healthy (no trans-fats.) Crisco is not as hard of a fat as beef
tallow. Tropical oils are a little harder than beef fat.

Grated frozen butter might work, but it would change the taste quite a bit.

Best regards,
Bob

Is there a substitute for suet?
 

justme[Karen] wrote:

> Can't use suet,

Yes.

> lard,

Natch.

> or chicken fat.

<sound of jaw dropping>
??????????????????????? Who told you that? </sojd>

> The Dietary laws

No need to capitalize.

> prevent eating those as well as blood ie - cheap bologna, some
> luncheon meats,

Those are certainly not blood issues, those are because they're made
with pork.

I think this part is beyond the purview of this newsgroup, you want
soc.culture.jewish.moderated or rec.food.cuisine.jewish
(of which I'm a co-mod) for a primer on kasruth, here's the FAQ
(outdated as to names and addresses):
http://www.cyber-kitchen.com/rfcj/kosherfaq.htm

If you do not have a local halachic authority, you can ask the Webbe
Rebbe at http://www.ou.org or Rabbi Eidlitz at
http://www.kosherquest.org. www.kashrut.com is also a good resource.

Use Crisco.

B/, co-mod rfcj
Owner, Jewish Food Mailing List http://www.jewishfood-list.com
Author, FWIW, empirekosher.com
Author, I Can't Believe It's Kosher, ujc.org

Is there a substitute for suet?
 

justme[Karen] wrote:

>
> Brian Mailman wrote:
>>
>> zxcvbob wrote:
>>
>> > Another thought; you could use the suet and find a nondairy substitute
>> > for the milk.
>>
>> No, she can't use suet at all even with nondairy ingredients. Even from
>> cows, which are a kosher species, that have been raised properly and
>> schected (slaughtered/bled), suet is one of the forbidden fats.
>> http://www.ou.org/torah/ti/5764/tzav64.htm
>>
>> B/
>
> Actually the thing that's interesting about the dietary laws and the
> dairy product injunction is that in the OT the patriarch Abraham
> prepared a meal of meat _and_ dairy together when he met with the the
> messengers of Gen. 18: 6

Actually, before Noah meat was forbidden altogether. Then it was
allowed; the strictures about mixing meat and dairy didn't happen until
Moses came down with the Ten Commandments. Look on the ou site I just
gave you for holidays, and look at Shavuout.

B/

Is there a substitute for suet?
 

zxcvbob wrote:

> Crisco is not as hard of a fat as beef tallow.

Well, there may very well be a good reason why the European Jewish
cuisine doesn't feature steamed puddings <G>. Remember the guy in
Thailand that wanted to corn pork or something like that? (just to try
to wrestle this back to topic)

> I still think a tropical oil would be better than Crisco, and a
> little more healthy (no trans-fats.)

My folks on the mailing list are quite excited there's a non-trans-fat
Crisco being made.

B/

Is there a substitute for suet?
 

"justme[Karen]" > wrote in message
...

> Every recipe on the net seems to need suet for
> plum pudding [Christmas pudding]. Due to dietary
> constraints, I'm not allowed to eat any form of fat
> such as lard or suet. (I observe the Hebrew dietary
> laws).
>
> Is there a substitute for suet or how can I adjust the
> recipe [below] to reflect a difference? Would butter
> do instead? Or shortening?

Butter won't do, but, strangely enough, there is a vegetarian version of
suet (one of the weirdest oxymorons to come along in a while). I've seen it
mentioned on some of the UK cooking programs I watch. It appears to be
quite similar to shortening, but *much* firmer in consistency (just like the
real thing). Anyway, you could probably substitute shortening, in smaller
quantity (perhaps half?).

-j

Is there a substitute for suet?
 

Vegetable suet.

Is there a substitute for suet?
 

Brian Mailman wrote:
>
> zxcvbob wrote:
>
> > Crisco is not as hard of a fat as beef tallow.
>
> Well, there may very well be a good reason why the European Jewish
> cuisine doesn't feature steamed puddings <G>. Remember the guy in
> Thailand that wanted to corn pork or something like that? (just to try
> to wrestle this back to topic)
>
> > I still think a tropical oil would be better than Crisco, and a
> > little more healthy (no trans-fats.)
>
> My folks on the mailing list are quite excited there's a non-trans-fat
> Crisco being made.
>
> B/

Pork? (sticking out tongue and crossing eye) Blech! (LOL)

Is there a substitute for suet?
 

Brian Mailman wrote:
>
> justme[Karen] wrote:
>
> >
> > Brian Mailman wrote:
> >>
> >> zxcvbob wrote:
> >>
> >> > Another thought; you could use the suet and find a nondairy substitute
> >> > for the milk.
> >>
> >> No, she can't use suet at all even with nondairy ingredients. Even from
> >> cows, which are a kosher species, that have been raised properly and
> >> schected (slaughtered/bled), suet is one of the forbidden fats.
> >> http://www.ou.org/torah/ti/5764/tzav64.htm
> >>
> >> B/
> >
> > Actually the thing that's interesting about the dietary laws and the
> > dairy product injunction is that in the OT the patriarch Abraham
> > prepared a meal of meat _and_ dairy together when he met with the the
> > messengers of Gen. 18: 6
>
> Actually, before Noah meat was forbidden altogether. Then it was
> allowed; the strictures about mixing meat and dairy didn't happen until
> Moses came down with the Ten Commandments. Look on the ou site I just
> gave you for holidays, and look at Shavuout.
>
> B/

That's according to Jewish tradition.

Back in Genesis Adam and Eve were vegetarians. After they were kicked
out of the Garden at Eden, God gave a list of foods considered 'clean'
(edible) and those dietary laws were kept by Adam, Eve, and their
children...

If you check the list of animals that board the ark, Noah is
instructed by God to get 2 pairs of unclean (inedible) animals, and 7
pairs of 'clean' animals. This is an important distinction - if people
were strictly vegetarian, then God would not have bothered with the
clean vs unclean distinction and commanding Noah to obtain 7 pairs of
clean animals.

Tradition doesn't always mesh with Scripture [including the Torah].

Is there a substitute for suet?
 

Ummm Brian? I'm _not_Jewish... Thanks for the links anyway :)

Blood and animal fats are considered inedible whether suet (beef),
lard (pork) or shmaltz (chicken)...

As for Jewish cooking? Yum!! <g>

One last question though, you got my curiosity going: wondering why
you felt the need to correct my spelling error on the word 'dietary'
below? simple 'duh' on my part, having typed all that on some serious
tooth pain :)



Brian Mailman wrote:
>
> justme[Karen] wrote:
>
> > Can't use suet,
>
> Yes.
>
> > lard,
>
> Natch.
>
> > or chicken fat.
>
> <sound of jaw dropping>
> ??????????????????????? Who told you that? </sojd>
>
> > The Dietary laws
>
> No need to capitalize.
>
> > prevent eating those as well as blood ie - cheap bologna, some
> > luncheon meats,
>
> Those are certainly not blood issues, those are because they're made
> with pork.
>
> I think this part is beyond the purview of this newsgroup, you want
> soc.culture.jewish.moderated or rec.food.cuisine.jewish
> (of which I'm a co-mod) for a primer on kasruth, here's the FAQ
> (outdated as to names and addresses):
> http://www.cyber-kitchen.com/rfcj/kosherfaq.htm
>
> If you do not have a local halachic authority, you can ask the Webbe
> Rebbe at http://www.ou.org or Rabbi Eidlitz at
> http://www.kosherquest.org. www.kashrut.com is also a good resource.
>
> Use Crisco.
>
> B/, co-mod rfcj
> Owner, Jewish Food Mailing List http://www.jewishfood-list.com
> Author, FWIW, empirekosher.com
> Author, I Can't Believe It's Kosher, ujc.org

Is there a substitute for suet?
 

jacqui{JB} wrote:
>
> "justme[Karen]" > wrote in message
> ...
>
> > Every recipe on the net seems to need suet for
> > plum pudding [Christmas pudding]. Due to dietary
> > constraints, I'm not allowed to eat any form of fat
> > such as lard or suet. (I observe the Hebrew dietary
> > laws).
> >
> > Is there a substitute for suet or how can I adjust the
> > recipe [below] to reflect a difference? Would butter
> > do instead? Or shortening?
>
> Butter won't do, but, strangely enough, there is a vegetarian version of
> suet (one of the weirdest oxymorons to come along in a while). I've seen it
> mentioned on some of the UK cooking programs I watch. It appears to be
> quite similar to shortening, but *much* firmer in consistency (just like the
> real thing). Anyway, you could probably substitute shortening, in smaller
> quantity (perhaps half?).
>
> -j

I wonder if that is a bakery shortening. It's tougher, more resilient
and doesn't melt quite the way standard shortening does. Hmm....

Is there a substitute for suet?
 

justme[Karen] wrote:

> Ummm Brian? I'm _not_Jewish... Thanks for the links anyway :)

> Blood and animal fats are considered inedible whether suet (beef),
> lard (pork) or shmaltz (chicken)...

You said you were following "the Hebrew [d]ietary [l]aws".... and while
your choice in what you wish to eat is certainly respected, that isn't
the the interpretation. (btw, not all beef fat is suet and Crisco is NOT
pork). I'll repeat, I don't think think further discussion on this
tangent is ontopic here....

Hope you're feeling better now.

B/

Is there a substitute for suet?
 

Brian Mailman wrote:
>
> justme[Karen] wrote:
>
> > Ummm Brian? I'm _not_Jewish... Thanks for the links anyway :)
>
> > Blood and animal fats are considered inedible whether suet (beef),
> > lard (pork) or shmaltz (chicken)...
>
> You said you were following "the Hebrew [d]ietary [l]aws"....

Yeah, I did. Most people would look at you sideways if you mentioned
Christian dietary laws. By using the term Hebrew, the chances are
better that folks would understand that you don't eat shellfish, pork
and so on. Method in my madness <g>


and while
> your choice in what you wish to eat is certainly respected, that isn't
> the the interpretation.

You lost me. What interpretation? Of what in particular?

(btw, not all beef fat is suet

We'll take this over to the ng you mentioned for sure but to make this
real brief here, Scripture (including the Torah) forbids eating animal
fat. The sole exception is butter. Otherwise it's off the edible list.

>and Crisco is NOT pork).

I know that Brian...

>I'll repeat, I don't think think further discussion on this
> tangent is ontopic here....
>
> Hope you're feeling better now.
>
> B/

Getting a bit stronger every day although I sleep lots...

Is there a substitute for suet?
 

justme[Karen] wrote:
>
> Brian Mailman wrote:
>>
>> justme[Karen] wrote:
>>
>>> Ummm Brian? I'm _not_Jewish... Thanks for the links anyway :)
>>
>>> Blood and animal fats are considered inedible whether suet
>>> (beef), lard (pork) or shmaltz (chicken)...
>>
>> You said you were following "the Hebrew [d]ietary [l]aws"....
>
> Yeah, I did. Most people would look at you sideways if you mentioned
> Christian dietary laws. By using the term Hebrew, the chances are
> better that folks would understand that you don't eat shellfish, pork
> and so on. Method in my madness <g>

It caught *my* attention!

>> and while your choice in what you wish to eat is certainly
>> respected, that isn't the the interpretation.
>
> You lost me. What interpretation? Of what in particular?

Sigh.... that *all* animal fats are forbidden.

> (btw, not all beef fat is suet
>
> We'll take this over to the ng you mentioned for sure

By coinkydink, I'm the mod that just got your 'ping'.... this is
offtopic for rfcj; I was referring you to soc.culture.jewish.moderated
(there's also scj itself, but that way is even crazier).

> but to make this real brief here, Scripture (including the Torah)
> forbids eating animal fat. The sole exception is butter. Otherwise
> it's off the edible list.

No, it doesn't, and I'm not going to go farther with this here. This
does happen to be my specialty, but I'm also not a 'posken' (decisor).
Please ask the references I gave you (the OU as well as the guy that
runs kosherquest and also kashrut.com); all those folks are *standard*
in their interpretations.

But that's fine if you wish to believe that, like I said.

>> and Crisco is NOT pork).
>
> I know that Brian...

I was referring to another message up thread where you said something
like "uch, pork" to my suggestion to use Crisco.

>> Hope you're feeling better now.

> Getting a bit stronger every day although I sleep lots...

As well as regenerating, part of that is the antibiotics--while they're
literally lifesavers they can really take a toll. Takes a couple weeks.

B/

Is there a substitute for suet?
 

I haven't read all of this thread, but did notice one pronouncement
that "butter won't do". I disagree! In Australia, boiled puddings
(particularly the traditional Christmas pud) are very popular and
everybody has their favourite recipe. Fresh suet can be found, but you
really need to know your butcher and ask him a few days in advance to
save you some. It is a real **bitch** to prepare (I usually chill it
until nearly frozen, then grate it). One day I had a spot of lateral
thinking ..... why not butter? Just freeze it until very hard, grate
it, and use it, ounce for ounce, instead of suet. It works perfectly,
as I said in response to another tread.

FWIW,
Ron

Is there a substitute for suet?
 

On Tue 06 Dec 2005 02:07:11a, Thus Spake Zarathustra, or was it ronburnett?

> I haven't read all of this thread, but did notice one pronouncement
> that "butter won't do". I disagree! In Australia, boiled puddings
> (particularly the traditional Christmas pud) are very popular and
> everybody has their favourite recipe. Fresh suet can be found, but you
> really need to know your butcher and ask him a few days in advance to
> save you some. It is a real **bitch** to prepare (I usually chill it
> until nearly frozen, then grate it). One day I had a spot of lateral
> thinking ..... why not butter? Just freeze it until very hard, grate
> it, and use it, ounce for ounce, instead of suet. It works perfectly,
> as I said in response to another tread.
>
> FWIW,
> Ron

LOL! Gives new meaing to "Suet Pudding", now called "Butter Pudding". :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Is there a substitute for suet?
 

Very clever. Thanks for posting.

Dianna



On 6 Dec 2005 01:07:11 -0800, "ronburnett" >
wrote:

>I haven't read all of this thread, but did notice one pronouncement
>that "butter won't do". I disagree! In Australia, boiled puddings
>(particularly the traditional Christmas pud) are very popular and
>everybody has their favourite recipe. Fresh suet can be found, but you
>really need to know your butcher and ask him a few days in advance to
>save you some. It is a real **bitch** to prepare (I usually chill it
>until nearly frozen, then grate it). One day I had a spot of lateral
>thinking ..... why not butter? Just freeze it until very hard, grate
>it, and use it, ounce for ounce, instead of suet. It works perfectly,
>as I said in response to another tread.
>
>FWIW,
>Ron

_______________________________________________
To reply, please remove "fluff" from my address.

Is there a substitute for suet?
 

ronburnett wrote:
> ........One day I had a spot of lateral
> thinking ..... why not butter? Just freeze it until very hard, grate
> it, and use it, ounce for ounce, instead of suet. It works perfectly,
> as I said in response to another tread.

I'm sure there must be something in your country like a white vegetable
shortening? (seem to recall Crisco from my US trips)

I would think freezing that and grating it - adding a little flour to stop
it sticking together and keep the shreds separate - would approximate the
"veg suet" most of us use in the UK nowadays instead of the beef suet.

Shredded suet (beef or veg) in the UK is most commonly used, brand name
Atora... http://www.atora.co.uk/

HTH
--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK

Is there a substitute for suet?
 

Hello Sue in Portsmouth,

Yes, Crisco is readily available here in Australia, as it is in the
USA. It is something my Mother often used for pastry making, muttering
all the while that pure lard was better but supposed to be bad for the
arteries! Copha (a hard vegetable shortening) is also available here,
and widely used. I don't use much fat in my cooking, and prefer
natural products when I do (olive oil, butter). Very rarely if I
happen to see some pork fat at the butchers, I'll buy it and render my
own lard.

Speaking of lard, I seem to remember reading somewhere that
home-rendered lard was just about as healthy as olive oil. I can't
somehow believe that's true. The theory is that commercial lard is
'oxygenated' (whatever that means), which is supposed to make it less
healthy. I don't know, but every once in awhile, I have a craving for
the use of a small amount of lard in a stew or roast. The tediousness
of rendering lard, the mess of sticky crackling bits it leaves in the
bottom of the heavy Le Cruset saucepan I use, etc., means I do it
infrequently.

Ron in Melbourne

Is there a substitute for suet?
 

ronburnett wrote:
> Speaking of lard, I seem to remember reading somewhere that
> home-rendered lard was just about as healthy as olive oil. I can't
> somehow believe that's true. The theory is that commercial lard is
> 'oxygenated' (whatever that means), which is supposed to make it less
> healthy. I don't know, but every once in awhile, I have a craving for
> the use of a small amount of lard in a stew or roast. The tediousness
> of rendering lard, the mess of sticky crackling bits it leaves in the
> bottom of the heavy Le Cruset saucepan I use, etc., means I do it
> infrequently.

Heya Ron in Melbourne :)

Lard seems to be vanishing off the shelves here... the commercial kind, and
it's hard to find any real butchers selling proper lard now. Actually...
it's hard to find any real butchers, full stop!

I can't believe home processed is any different, unless the
high(er?)/different? temperatures in its rendering make a difference. My
parents both used to eat "bread & dripping" on a Sunday evening... a
generational thing here.

I grew up with everything fried in lard but I can't say I miss it.

I had an ex-bf who loved lard and was pretty opinionated on his right to use
it - even making "real" chips (fries) in it, despite his high blood pressure
and cholesterol spots! So when we parted acrimoniously, and I accidentally
found a photo of a very attractive looking tub of lard on
www.pottedmeat.com, I forwarded it to him with the greeting: "Saw this and
thought of you!"

(It was the slogan of a TV ad campaign run by the British Post Office a few
years ago when it thought nobody would write letters any more because of the
internet).

--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK

Is there a substitute for suet?
 

On 8 Dec 2005 14:18:14 -0800, "ronburnett" >
wrote:

>Hello Sue in Portsmouth,
>
>Yes, Crisco is readily available here in Australia, as it is in the
>USA. It is something my Mother often used for pastry making, muttering
>all the while that pure lard was better but supposed to be bad for the
>arteries! Copha (a hard vegetable shortening) is also available here,
>and widely used. I don't use much fat in my cooking, and prefer
>natural products when I do (olive oil, butter). Very rarely if I
>happen to see some pork fat at the butchers, I'll buy it and render my
>own lard.
>
>Speaking of lard, I seem to remember reading somewhere that
>home-rendered lard was just about as healthy as olive oil. I can't
>somehow believe that's true. The theory is that commercial lard is
>'oxygenated' (whatever that means), which is supposed to make it less
>healthy. I don't know, but every once in awhile, I have a craving for
>the use of a small amount of lard in a stew or roast. The tediousness
>of rendering lard, the mess of sticky crackling bits it leaves in the
>bottom of the heavy Le Cruset saucepan I use, etc., means I do it
>infrequently.
>
>Ron in Melbourne

Crisco may be available in Melbourne, but I have never seen it in
Western Australia, and a Brisbane friend has never seen it in
Queensland either. (And yes, having lived in the US I am well aware
of what Crisco is.) Please remember that Melbourne is not ALL of
Australia.
CJ in WA

Is there a substitute for suet?
 

"EastneyEnder" > wrote in message > Lard seems to
be vanishing off the shelves here... the commercial kind, and
> it's hard to find any real butchers selling proper lard now.
> Actually...
> it's hard to find any real butchers, full stop!

Sue, I get my lard in Tesco

Is there a substitute for suet?
 

"EastneyEnder" > wrote in message
...

> I had an ex-bf who loved lard and was pretty opinionated
> on his right to use it - even making "real" chips (fries) in it,
> despite his high blood pressure and cholesterol spots!

Studies are showing that dietary cholesterol has a negligible effect on
serum cholesterol.
-j

Is there a substitute for suet?
 

"ronburnett" > wrote in message
ups.com...

> Speaking of lard, I seem to remember reading
> somewhere that home-rendered lard was just
> about as healthy as olive oil. I can't somehow
> believe that's true. The theory is that commercial
> lard is 'oxygenated' (whatever that means), which
> is supposed to make it less healthy.

It's hydrogenated, which extends the shelf life and makes it more solid, if
my understanding is correct (it may not be). It's the hydrogenation that
makes it less healthy.
-j

Is there a substitute for suet?
 

jacqui{JB} wrote:

> "EastneyEnder" > wrote in message
> ...
>
>> I had an ex-bf who loved lard and was pretty opinionated
>> on his right to use it - even making "real" chips (fries) in it,
>> despite his high blood pressure and cholesterol spots!
>
> Studies are showing that dietary cholesterol has a negligible effect on
> serum cholesterol.

Are those studies peer-reviewed, or just put up on the web? Myself, I'd
go by the generally-acknowledged conclusions found in the Framingham
Study. (Framingham is in Massachusetts and served as the many-year
cohort the study is based on).

B/

Is there a substitute for suet?
 

"Brian Mailman" > wrote in message
...
> jacqui{JB} wrote:
>
> > "EastneyEnder" > wrote in message
> > ...
> >
> >> I had an ex-bf who loved lard and was pretty opinionated
> >> on his right to use it - even making "real" chips (fries) in it,
> >> despite his high blood pressure and cholesterol spots!
> >
> > Studies are showing that dietary cholesterol has a negligible effect on
> > serum cholesterol.
>
> Are those studies peer-reviewed, or just put up on the web? Myself, I'd
> go by the generally-acknowledged conclusions found in the Framingham
> Study. (Framingham is in Massachusetts and served as the many-year
> cohort the study is based on).

High blood cholesterol levels are the result of the body's attempts to
repair the damage done by high blood glucose/high insulin. 'Want to
normalize your cholesterol? Remove the high refined carbs. Find out for
yourself why the early research on high fat was based on wrong assumptions.

>
> B/