Speaking of: one thing I do miss is my grandmother's Yorkshire pudding, which she made the old-school way with beef fat. That stuff was massively addictive.
“If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde
ETA after I caught up with the above comments. Tallow tastes a little "beefy" to me for pie use unless it's steak-and-kidney or beef pot pie. Lard rendered from regular pork fat is better but not ideal for a dessert pie. Leaf lard if you can get it is the preferred fat for sweet pastry because it doesn't taste "porky". I have a hard time getting it from my butcher because even the local rendering place just doesn't want to take the time to save it for me.
The best source has been a local farmer who butchers a few dozen head a year for CSA folks, and the mobile butcher trucks that service local farms. They're often more willing to save the random bits, especially if you're willing to pay by the pound.
Last edited by mixie; 10-20-2011 at 11:07 AM.
“Falconry is not a hobby or an amusement; it is a rage. You eat and drink it, sleep it and think it. You tremble to write of it, even in recollection. It is as King James the First remarked, an extreme stirrer up of passions.” --T.H. White, The Godstone and the Blackymor
"The world must be all fucked up when men travel first class and literature goes as freight."
- Gabriel Garcia Marquez, One Hundred Years of Solitude
While we're on the subject: The Food Lab: The Science of Pie Dough | Serious Eats: Sweets
I don't eat wheat, but I still find all of the Food Lab articles very interesting. Lots of good science and answers to "why?" questions that come up when cooking.
Sad: A coworker is in the hospital due to a massive blood infection complicated by type II diabetes. After a month he was finally recovered enough to get solid food... and they gave him watermelon. This nearly blew our other coworker's gasket... She's been staunchly ignoring his nagging for her to bring him orange juice, and there goes the hospital giving him fructose anyway.
I actually never knew he has diabetes. I would always ask him if he wanted anything from the minimart when I was making a trip and most of the time he asked for a non-diet Coke. :/
On the other hand, our "NO OJ!!!" coworker has very particular tastes regarding food. I think her two favorites are red wine and avocados. Now that I'm doing primal, how she eats is starting to make more sense, especially how she "doesn't like" sweets. I guess that's why she's so trim even though she's around my mom's age. I thought maybe it was genetics (she used to be a dancer) plus all the cigarettes, lol.
Was at one of my favorite Thai restaurants yesterday and got my usual dishes of grilled pork shoulders and crispy stir-fried pork belly that the table next to us also happened to get. And they were just talking about how unhealthy the pork belly was because of all the fat between the skin. I just rolled my eyes at my girlfriend, then later remarked when I was full (and we'd only finished 1.5 plates of 3) how satiating fat is without sugar.
Last edited by Dracil; 10-20-2011 at 03:56 PM.
So my mom says (while we're eating pistachios), did you know that these are lower in fat than other nuts?
Me: That's okay, the salt makes up for that. Plus I have some whipping cream in the fridge.
In all of the universe there is only one person with your exact charateristics. Just like there is only one person with everybody else's characteristics. Effectively, your uniqueness makes you pretty average.