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44
stereotomy
2022 Nov 22, 12:05pm
stereotomy
2022 Nov 22, 12:05pm
Tenpoundbass says
This is where I get my leaf lard (WNY). It is 100% pure pig, non-hydrogenated. We use it for everything except eggs and fried food because butter and/or olive oil tastes better. I use pure leaf lard for homemade biscuits. Crisco simulates the texture, etc. of pure leaf lard, so you should try the original, real thing.
You'll have to search for a place that sells near you; otherwise shipping might be expensive. The good thing is, pure rendered leaf lard lasts indefinitely frozen, and up to 1 year in the fridge, because it is pure fat, not mixed with proteins like other forms of fat (think bacon). Also, the best time to order lard/fat is the winter (when it has the best likelihood of staying frozen), so plan accordingly.
https://wrongdirectionfarm.com/product/pasture-raised-pork-lard-rendered/
stereotomy says
I think you're confusing common lard with pure leaf lard. Leaf lard is tasteless and odorless
I learn something everyday. I grew up eating the meals my mom and folks made with Lard. By time I got out of the house, lard was a no no, so it took about 20 to 30 years of adulting before I started seeing Lard on a few select store shelves. I have been using the Rendered Pork fat lard, which is great but smells like old timey bacon plus it has a darker hue to it. I see the white stuff that is clear when melted, and comes in a tub (Manteca) and is on the shelf next to Crisco, but I think it's hydronated. I'm scared off by that, is Leaf Lard hydronated, or do they use it straight from the pig? I believe the hydronated process is they boil pork fat, until the fat melts, and then the water boils away.
This is where I get my leaf lard (WNY). It is 100% pure pig, non-hydrogenated. We use it for everything except eggs and fried food because butter and/or olive oil tastes better. I use pure leaf lard for homemade biscuits. Crisco simulates the texture, etc. of pure leaf lard, so you should try the original, real thing.
You'll have to search for a place that sells near you; otherwise shipping might be expensive. The good thing is, pure rendered leaf lard lasts indefinitely frozen, and up to 1 year in the fridge, because it is pure fat, not mixed with proteins like other forms of fat (think bacon). Also, the best time to order lard/fat is the winter (when it has the best likelihood of staying frozen), so plan accordingly.
https://wrongdirectionfarm.com/product/pasture-raised-pork-lard-rendered/
45
Patrick
2022 Nov 22, 12:14pm
Patrick
2022 Nov 22, 12:14pm
Tenpoundbass says
You mean hydrogenated I think. All I remember about that from chemistry is that it adds hydrogens to the long carbon chains, making the fat harder at room temperature, and less likely to go bad. Though it's supposed to be quite bad for your health.
hydronated
You mean hydrogenated I think. All I remember about that from chemistry is that it adds hydrogens to the long carbon chains, making the fat harder at room temperature, and less likely to go bad. Though it's supposed to be quite bad for your health.
46
HeadSet
2022 Nov 22, 12:36pm
HeadSet
2022 Nov 22, 12:36pm
Patrick says
Sounds like you are describing the "partially hydrogenated tallow" of the Twinkie filling.
All I remember about that from chemistry is that it adds hydrogens to the long carbon chains, making the fat harder at room temperature
Sounds like you are describing the "partially hydrogenated tallow" of the Twinkie filling.
47
richwicks
2022 Nov 22, 12:39pm
richwicks
2022 Nov 22, 12:39pm
stereotomy says
If you can get it, try ghee - it's pure milk fat. It's sold at any Indian store, sometimes it's entirely liquid sometimes it's a bit congealed.
It's more convenient than butter, as there is absolutely no water in it.
Remember, England conquered India because their food was so terrible. India has some of the best spices. Pepper is from them, and so is cardamon. Cardamon, if you've never had it, is an excellent spice for anything that is sweet. It's common in Chai tea.
This is where I get my leaf lard (WNY). It is 100% pure pig, non-hydrogenated. We use it for everything except eggs and fried food because butter and/or olive oil tastes better. I use pure leaf lard for homemade biscuits. Crisco simulates the texture, etc. of pure leaf lard, so you should try the original, real thing.
If you can get it, try ghee - it's pure milk fat. It's sold at any Indian store, sometimes it's entirely liquid sometimes it's a bit congealed.
It's more convenient than butter, as there is absolutely no water in it.
Remember, England conquered India because their food was so terrible. India has some of the best spices. Pepper is from them, and so is cardamon. Cardamon, if you've never had it, is an excellent spice for anything that is sweet. It's common in Chai tea.
48
Tenpoundbass
2022 Nov 22, 1:15pm
Tenpoundbass
2022 Nov 22, 1:15pm
I believe England is so bland, because for thousands of years, all they had was a few meat species that lived on the British Isles, and what ever wild vegetation they could forage. Even in medieval times on up through the Victorian era. The Spices of the Orient, and the Crops of Africa was strictly something for the Nobility. Grains were reserved to feed their Army. I think we get our Christmas menu from the British as well as most Europeans going all out on Christmas to enjoy items, they otherwise never eat through out the year.
The Germans and French seem to be best fed through out that area 1300's through 1800's. They gave the world roux, sausage, science behind sauté, braised, and the majority of the classic Americana comfort food. Like Mac and Cheese(Spätzle), Meatloaf, Hotdogs, Casseroles, I'm being careful not to mention the potato because Peru gave that to the world, and everyone has their own way of doing mashed, fried, or boiled potatoes, be we definitely got those from Germany and French immigrants.
I have always found it odd, that the British Empire never gave the world any contribution to Culinary traditions. Even many Peruvian dishes are just takes on Classic European dishes.
The Germans and French seem to be best fed through out that area 1300's through 1800's. They gave the world roux, sausage, science behind sauté, braised, and the majority of the classic Americana comfort food. Like Mac and Cheese(Spätzle), Meatloaf, Hotdogs, Casseroles, I'm being careful not to mention the potato because Peru gave that to the world, and everyone has their own way of doing mashed, fried, or boiled potatoes, be we definitely got those from Germany and French immigrants.
I have always found it odd, that the British Empire never gave the world any contribution to Culinary traditions. Even many Peruvian dishes are just takes on Classic European dishes.
49
richwicks
2022 Nov 22, 1:33pm
richwicks
2022 Nov 22, 1:33pm
In reply to Tenpoundbass says
I have never been to England or had English food, but absolutely nobody I know who has gone there has complimented their food and many have complained about it.
It must be awful. It's strange in this day and age, it still exists. It's not hard to make fairly enjoyable food, yet apparently, they still won't change it. Maybe it's something fundamentally different with their genetics.
Irish food, is great.
German food, however, I disagree with your assessment of it.
But with regard to roux, such a simple thing to make. Best invention ever with regard to food. You can make nearly any dry inedible dish edible and even delicious with it. Just milk, some sort of oil, and flour. Whatever genius first came up with it should have a statue to commemorate him, or possibly her.
I have never been to England or had English food, but absolutely nobody I know who has gone there has complimented their food and many have complained about it.
It must be awful. It's strange in this day and age, it still exists. It's not hard to make fairly enjoyable food, yet apparently, they still won't change it. Maybe it's something fundamentally different with their genetics.
Irish food, is great.
German food, however, I disagree with your assessment of it.
But with regard to roux, such a simple thing to make. Best invention ever with regard to food. You can make nearly any dry inedible dish edible and even delicious with it. Just milk, some sort of oil, and flour. Whatever genius first came up with it should have a statue to commemorate him, or possibly her.
50
Patrick
2022 Nov 22, 1:51pm
Patrick
2022 Nov 22, 1:51pm
richwicks says
The joke about Irish food is that it's like English food, but not so spicy.
But Irish food quality is very high, especially their dairy products. French chefs go to Ireland to source ingredients for the best French restaurants.
Ireland could grow the very best salad ingredients because the weather is perfect for it, but the Irish traditionally did not eat salads, and still don't I think.
English food is bland and lower quality, but the Dutch have even worse quality. That was surprising for us when we did a house swap in Holland. German food quality is very high, so I assumed Dutch would be the same. German bread, beer, and sausage are really good.
I've read that the reason Europeans don't have many spices are twofold:
1. Most spices just don't grow in Europe. Not hot enough.
2. European food doesn't need as much preservation, because it's a colder place. Most spices have a preservative effect.
India, on the other hand, needed those spices as preservatives in the hot weather, and they were available.
Irish food, is great.
The joke about Irish food is that it's like English food, but not so spicy.
But Irish food quality is very high, especially their dairy products. French chefs go to Ireland to source ingredients for the best French restaurants.
Ireland could grow the very best salad ingredients because the weather is perfect for it, but the Irish traditionally did not eat salads, and still don't I think.
English food is bland and lower quality, but the Dutch have even worse quality. That was surprising for us when we did a house swap in Holland. German food quality is very high, so I assumed Dutch would be the same. German bread, beer, and sausage are really good.
I've read that the reason Europeans don't have many spices are twofold:
1. Most spices just don't grow in Europe. Not hot enough.
2. European food doesn't need as much preservation, because it's a colder place. Most spices have a preservative effect.
India, on the other hand, needed those spices as preservatives in the hot weather, and they were available.
51
richwicks
2022 Nov 22, 2:16pm
richwicks
2022 Nov 22, 2:16pm
Patrick says
Well, let me give you a recipe that is Irish. I've done this recipe with an entire head of cauliflower instead - I did it by chopping it up then baking the cauliflower in the oven first, then chopping it up more finely. This recipe does take some time and preparation. It would probably work with nearly any vegetable when I think about it.
Cheese Potatoes (also known as IRISH potatoes)
• 8 ounces shredded sharp cheddar cheese
• 12 medium or 8 large potatoes, cooked, cooled and shredded
• 1 pint (16 ounces) sweet cream (OR 1 cup milk plus 1/4 cup butter)
• 1 1/2 tsp garlic salt
• 1/4 tsp pepper
• 1 1/2 tsp onion powder
Peel, cut up, and boil potatoes with a little butter (to reduce foaming), until tender (15-20 minutes). Drain and spread out on pan to cool. Shred or chop fine when cool. You can use a cheese shredder to do this.
In a small dish, combine the garlic salt, pepper, and onion powder.
In a 9” x 13” x 2” baking dish, layer 1/2 the shredded potatoes, 1/2 the seasonings, and 1/2 the shredded cheese – repeat. Drizzle cream (or milk plus dollops of butter) over the layered potato & cheese mixture. Cover with aluminum foil.
Preheat oven to 350°. Bake for 45 minutes, removing foil for the last 15 minutes of baking.
The Irish don't make spicy food, I'll admit, but they make some goddamned great food.
richwicks says
Irish food, is great.
The joke about Irish food is that it's like English food, but not so spicy.
Well, let me give you a recipe that is Irish. I've done this recipe with an entire head of cauliflower instead - I did it by chopping it up then baking the cauliflower in the oven first, then chopping it up more finely. This recipe does take some time and preparation. It would probably work with nearly any vegetable when I think about it.
Cheese Potatoes (also known as IRISH potatoes)
• 8 ounces shredded sharp cheddar cheese
• 12 medium or 8 large potatoes, cooked, cooled and shredded
• 1 pint (16 ounces) sweet cream (OR 1 cup milk plus 1/4 cup butter)
• 1 1/2 tsp garlic salt
• 1/4 tsp pepper
• 1 1/2 tsp onion powder
Peel, cut up, and boil potatoes with a little butter (to reduce foaming), until tender (15-20 minutes). Drain and spread out on pan to cool. Shred or chop fine when cool. You can use a cheese shredder to do this.
In a small dish, combine the garlic salt, pepper, and onion powder.
In a 9” x 13” x 2” baking dish, layer 1/2 the shredded potatoes, 1/2 the seasonings, and 1/2 the shredded cheese – repeat. Drizzle cream (or milk plus dollops of butter) over the layered potato & cheese mixture. Cover with aluminum foil.
Preheat oven to 350°. Bake for 45 minutes, removing foil for the last 15 minutes of baking.
The Irish don't make spicy food, I'll admit, but they make some goddamned great food.
53
fdhfoiehfeoi
2022 Nov 22, 3:13pm
fdhfoiehfeoi
2022 Nov 22, 3:13pm
Patrick says
It's the thickness that's bad. Makes it harder to circulate through the blood, puts pressure on the heart.
making the fat harder at room temperature, and less likely to go bad. Though it's supposed to be quite bad for your health.
It's the thickness that's bad. Makes it harder to circulate through the blood, puts pressure on the heart.
54
SoTex
2022 Nov 23, 6:36am
SoTex
2022 Nov 23, 6:36am
Patrick says
It's how they make trannys!
see: stereochemistry, chirality, cis/trans, e-form/z-form, enantiomers
sand meet fine watch!
You mean hydrogenated I think. All I remember about that from chemistry is that it adds hydrogens to the long carbon chains, making the fat harder at room temperature, and less likely to go bad. Though it's supposed to be quite bad for your health
It's how they make trannys!
see: stereochemistry, chirality, cis/trans, e-form/z-form, enantiomers
sand meet fine watch!
« First « Previous Comments 44 - 54 of 54 Search these comments
Olive Oil Doughnuts
zest of 1 lemon
1 tsp orange zest
1/3 cup granulated sugar
1/4 cup extra-virgin olive oil
1 egg
2 1/2 cup all-purpose flour
1/2 cup cornstarch
2 tsp baking powder
3/4 cup yogurt
1/2 cup milk
olive oil for frying
Method
In a medium-sized mixing bowl, add the zest of 1 lemon and 1 tsp orange zest and
1/3 cup granulated sugar. Mix together with your
fingers to release the oils in the zest; the sugar will feel like coarse, wet
sand. Whisk in 1/4 cup extra-virgin olive oil and the egg to form a glossy, wet texture.
Add in 2 1/2 cup all-purpose flour, 1/2 cup cornstarch and 2 tsp baking powder.
Fold together with a spatula. Fold in 3/4 cup yogurt and 1/2 cup milk. Continue to mix, forming a
soft, sticky dough - it will feel like a wet scone dough or a very thick cake
batter. Cover the bowl with plastic wrap, pressing it directly on the surface of
the dough, and let rest in the fridge for at least one hour (although you can
let it chill up to overnight).
Dust a piece of parchment paper with flour. Place the chilled dough onto the
floured surface. Dust the top with flour and top with a second piece of
parchment paper. Roll the dough into a disc about 3/4 inch thick. Remove the
top parchment paper to cut out the doughnuts. I use a 3-inch round cookie
cutter and a 1-inch cookie cutter for the center.
In a large heavy-bottom pot or Dutch oven, over medium-high heat, heat 2
inches of oil to 350°F using a thermometer to monitor the temperature of the
oil. Carefully slip 3 to 4 doughnuts into the oil, one at a time so as to not
overcrowd. Let them set for 30 seconds without touching them, then bump them so
they move around the oil a bit, and flip the doughnuts over around 1 minute,
when the underside is deeply golden. Cook for an additional 30-45 seconds
and transfer to a wire rack to cool. Repeat with remaining doughnuts and
doughnut holes.
Dust with powdered sugar.
Damn, these are quite good.