Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 In a message dated 11/22/03 2:51:56 PM Eastern Standard Time, liberty@... writes: > I'm sorry, I must > have missed the relevant post, but why does anybody want > to eat cold lard? > Actually, cold lard tastes good. But there are two points. One, if I fry my potatoes in lard, by the time I finish the potatoes they are starting to get cool. Especially with the amounts I eat this is true even if the only thing I'm eating once I start is the potatoes. However, I think this is true of almost any dish almost anyone eats. Second, I often eat leftovers of all kinds of things cold, including leftovers of things cooked in lard. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 > Joe, > > > I put the fat in a pot on low heat on the stove top. > >It took 1 to 2 days depending on how much fat there was before it > >was done. > > You leave it overnight? > > Then just took the skin out. > > Leave skin on or do you mean remove cracklings, what didn't render? Never > heard on leaving skin on. Good idea with health benefits l've heard of from > eating pig skin recently. wanita, i had big slabs of pork fat from when I bought a half pig. the skin was still on the slabs. One pot i chopped up the slab into little pieces and rendered, one I just put the whole slab of fat with skin on in the pot. Either way came out the fine. I did leave it on overnight, I think two nights in one case. Was on the lowest stove setting, low and slow, good pot. after the fat was all liquid took the skin out and stored the lard. ate the skin chopped up in salads or alone. also mixed some of the skins with some spices. was yummy. I was just in a bbq restaurant and they had a pic of some bbq place in carolina where they chop the the meat and skin up together mixed, with a carolina bbq (vinegar) type sauce. got to try this. the reason i made the lard in the first place is cause just moved from mass to ohio. wanted to cut down on the amount of frozen meat and stuff needed to bring on the plane, but i ended up a lard lover. I want it in everything, is so good. nutritionaly i like to think of it as olive oil (mostly mono oleic) with vitamin D. and some extra sats thrown in to make it cooking stable. I still have a few slabs of fat, wanted to cure them in the basement italian 'lardo' style. but basement in new house is too warm with the furnace down there. trying to think some other options up. -joe -joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 Joe, > i had big slabs of pork fat from when I bought a half pig. >the skin was still on the slabs. One pot i chopped up the slab into >little pieces and rendered, one I just put the whole slab of fat >with skin on in the pot. Either way came out the fine. I did leave >it on overnight, I think two nights in one case. Was on the lowest >stove setting, low and slow, good pot. after the fat was all liquid >took the skin out and stored the lard. ate the skin chopped up in >salads or alone. also mixed some of the skins with some spices. >was yummy. Could maybe do this in the oven low in an enameled roaster pan. Do you uncover for part of time for steam to escape? Le Crueset off in future unfortunately. >I was just in a bbq restaurant and they had a pic of >some bbq place in carolina where they chop the the meat and skin up >together mixed, with a carolina bbq (vinegar) type sauce. got to >try this. >the reason i made the lard in the first place is cause just moved >from mass to ohio. Was going to ask if this was Bub's in MA but you say you've moved. >I want it in everything, is so good. nutritionaly i like to think >of it as olive oil (mostly mono oleic) with vitamin D. and some >extra sats thrown in to make it cooking stable. Pork lard and butter were all l had until about 12 years old at home. Got to raise pigs. > >I still have a few slabs of fat, wanted to cure them in the basement >italian 'lardo' style. but basement in new house is too warm with >the furnace down there. trying to think some other options up. A small insulated room maybe furthest from furnace. Wish there was a basement here to figure something with. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 >Heidi, > >I can't remember when I last rendered beef fat, it seems all of it goes into >the burger. > >Belinda Ah. Well, that's a good answer! -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 Probably, but I'm told that venison fat has an extremely strong and >unpleasant taste and that it therefore shouldn't be consumed or even used >for cooking. > Hmm ... so where DID the Indians get their fat? (the ones who couldn't get salmon or buffalo?). -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 >I thought that all animal, or solid fats became grainy >when cooled slowly enough. Not with all the water boiled out. I couldn't believe it! > That's why in Indian and >Middle-Eastern cooking it's prescribed to use butter, >ghee or other solid fats when frying items to be served >hot, but only oil for those to be served cold, to avoid >that grainy mouth-coating experience. Pastry is of course >an exception since the fat is completely absorbed into >the matrix of the paste as it cools. I'm sorry, I must >have missed the relevant post, but why does anybody want >to eat cold lard? Probably no one does? But the graininess indicates, perhaps, it's ability to withstand mold. Those of us with overflowing freezers appreciate this! (Actually someone did post awhile back that schmaltz, cooled chicken or goose fat, was often used like butter, but it must be an acquired taste). -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 Heidi- Maybe venison fat is like mutton -- most people don't like it, but people who grow up eating it love it. >Hmm ... so where DID the Indians get their fat? (the ones who couldn't get >salmon or buffalo?). - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 > > >Maybe venison fat is like mutton -- most people don't like it, but people >who grow up eating it love it. > - Heh heh. Now THAT makes sense. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 > >Hmm ... so where DID the Indians get their fat? (the ones who couldn't get > >salmon or buffalo?). > > > > - how about beaver? http://www.naturallist.com/bevrfat.htm (google beaver fat = big mistake ) btw, i just read a report about the plains indians being on average the healthiest indians, the equestrian tribes even more so. the possible obvious reason being the buffalo. based on bone surveys the cheyanne were 176.7 cm, the tallest official known average in the world known by the west for that time (1800s). -joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 just noticed, the guy also sells bear fat http://www.naturallist.com/bearfat.htm > > > >Hmm ... so where DID the Indians get their fat? (the ones who > couldn't get > > >salmon or buffalo?). > > > > > > > > - > > how about beaver? > > http://www.naturallist.com/bevrfat.htm > (google beaver fat = big mistake ) > > btw, i just read a report about the plains indians being on average > the healthiest indians, the equestrian tribes even more so. the > possible obvious reason being the buffalo. based on bone surveys > the cheyanne were 176.7 cm, the tallest official known average in > the world known by the west for that time (1800s). > > -joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 & Joe, Only thing l dislike about venison fat is it will stick to the roof of your mouth if you eat it off the edge of a chop. In the burger, its low fat if you use just venison fat, grinding breaks it down, cooking melts and makes smaller so you don't get the mouth roof sticking. Never had strong flavored venison fat. Definitely tastes wild. The only way you're going to get the game flavor out totally is to farm it with commercial feed. Size of deer, diet and how long hung all factors to fat taste. Hunting season is timed not only to when there is hopefully snow to track them in, timed to their overeating phase before winter for weight and fat gain and after acorns fall, their favorite. Summer killed deer meat is likely to have parasites in it. Think it quite likely that Native Americans considered all this and saved large deer hunt for winter food until cold weather because of parasites too, eating smaller game and fish when deer wasn't good. Guts and Grease http://westonaprice.org/traditional_diets/native_americans.html has fat composition for some game, deer kidney fat not beaver and bear Joe mentioned. Bear fat sticks less to mouth roof. Wanita >Probably, but I'm told that venison fat has an extremely strong and >unpleasant taste and that it therefore shouldn't be consumed or even used >for cooking. > >>Do they store fat internally? I.e. around the kidneys? Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2003 Report Share Posted November 23, 2003 > (google beaver fat = big mistake ) BWAH! Thanks, that was the best laugh I've had all day! Lynn S. ----- Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan The New Homemaker: http://www.newhomemaker.com/ Siprelle & Associates: http://www.siprelle.com/ People-Powered ! http://www.deanforamerica.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2003 Report Share Posted November 24, 2003 Word--me too. Seems like most people are really picky about having their food warm or hot all the time. I get shocked looks from people who see me eat things straight out of the fridge. What's the deal? It's just cold whatever-it-is. Sometimes the time and effort it takes to heat it up is not worth the improved taste and texture. Tom > In a message dated 11/22/03 2:51:56 PM Eastern Standard Time, > liberty@p... writes: > > > I'm sorry, I must > > have missed the relevant post, but why does anybody want > > to eat cold lard? > > > > Actually, cold lard tastes good. But there are two points. One, if I fry my > potatoes in lard, by the time I finish the potatoes they are starting to get > cool. Especially with the amounts I eat this is true even if the only thing > I'm eating once I start is the potatoes. However, I think this is true of > almost any dish almost anyone eats. Second, I often eat leftovers of all kinds of > things cold, including leftovers of things cooked in lard. > > Chris > > > Quote Link to comment Share on other sites More sharing options...
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