Thread: off topic anonymous

Originally Posted by cudarunner

Well my friend, many years ago there wasn't any shortening, nor vegetable oil. Lard and Bacon grease were mainstays in everyday life. In fact swine were bread to be 'Bacon' or 'Lard' types.

http://sugarmtnfarm.com/2015/06/11/lard-vs-bacon-pigs/

One hint I'll give you is that once you get some bacon grease saved up. Put it in a warm oven until it's all liquefied and then just keep it warm for awhile (not smoking hot). That allows the dark bits to settle to the bottom. However it's not required by any means.

Welcome to an older way of cooking.

The whole reason why grandma's cookin was sooooo good.

Originally Posted by cudarunner

Well my friend, many years ago there wasn't any shortening, nor vegetable oil. Lard and Bacon grease were mainstays in everyday life. In fact swine were bread to be 'Bacon' or 'Lard' types.

http://sugarmtnfarm.com/2015/06/11/lard-vs-bacon-pigs/

One hint I'll give you is that once you get some bacon grease saved up. Put it in a warm oven until it's all liquefied and then just keep it warm for awhile (not smoking hot). That allows the dark bits to settle to the bottom. However it's not required by any means.

Welcome to an older way of cooking.

Hehe, we'll I learned to cook from an old Southern woman. Of course by the time I came along most things in the kitchen were 'modernized.' At least to some degree.

I never would've guessed that shortening and vegetable oil were actually substitutes for lard and grease. It doesn't surprise me in the least to find out the originals are arguably healthier though. When I changed my diet all I did was add vegetable varieties, cut portions down a bit, and cook all my meals in bacon grease on a cast iron skillet. I literally lost 70 lbs eating bacon cheeseburgers fried in pig fat - completely counterintuitive if you buy into the hokum people push about food. Of course I gained half that back when I rediscovered the snack machine at work...

Might have to add lard into the repertoire, if I can find a good source. Be nice to be able to make french fries that won't clog the arteries.

Originally Posted by Addison

"Auto" Correct Are You Sure Thats Not Something To Be Used On Your Auto,,,,,,,,,,,,,,,,,,,Ty

True, that's what they call the damn thing. Who would use it if it was "autoFrustration"

Originally Posted by Marshal

Might have to add lard into the repertoire, if I can find a good source. Be nice to be able to make french fries that won't clog the arteries.

Unfortunatly most store bought lard has been altered (hydrogenated) however some stores sell pork fat trimmings/our local ones do as some of the other cultures use lard and know the difference.

Your research should show the differences in the lards.

Making homemade lard is easy, but as with most of the older things (like straight razors) it takes time. Something that today's society doesn't seem to have.

Originally Posted by cudarunner

Unfortunatly most store bought lard has been altered (hydrogenated) however some stores sell pork fat trimmings/our local ones do as some of the other cultures use lard and know the difference.

Your research should show the differences in the lards.

Making homemade lard is easy, but as with most of the older things (like straight razors) it takes time. Something that today's society doesn't seem to have.

Pick up a few packer briskets.
They hsve tried to condition us that lard is bad , and store 'lard' is some how better
And supdedly. Cast Iron is infieor to the new cheap cookware . so by cast iron and cookeith your own lard.

Originally Posted by cudarunner

Unfortunatly most store bought lard has been altered (hydrogenated) however some stores sell pork fat trimmings/our local ones do as some of the other cultures use lard and know the difference.

Your research should show the differences in the lards.

Making homemade lard is easy, but as with most of the older things (like straight razors) it takes time. Something that today's society doesn't seem to have.

Yeah, I noticed that. Like anything else, if you want it as nature intended it to be you gotta either pick up some pig fat and make it yourself or scour every nook & cranny until you find one of the few farmers selling the good ol' stuff.

Fortunately I don't have to buy the cast iron. That was my first cookware purchase, a good old fashioned buy once, buy for life cast iron set. I kinda want to pick up an iron Dutch oven and a 14-15" pan for baking, then I'll be set. You can make a wicked pizza in an iron pan. a 10" pan just doesn't quite cut it though.

Originally Posted by Marshal

Fortunately I don't have to buy the cast iron. That was my first cookware purchase, a good old fashioned buy once, buy for life cast iron set. I kinda want to pick up an iron Dutch oven and a 14-15" pan for baking, then I'll be set. You can make a wicked pizza in an iron pan. a 10" pan just doesn't quite cut it though.

Heavy steel plates come real close to cast iron for certain uses. Checkout some local iron works shops for something like at 14" round piece of steel in about 3/8" to 1/2" just be ready to start some workouts moving it around.

January 9, 2017. Good morning, Starshine...

Originally Posted by cudarunner

Heavy steel plates come real close to cast iron for certain uses. Checkout some local iron works shops for something like at 14" round piece of steel in about 3/8" to 1/2" just be ready to start some workouts moving it around.

Hm, true but then I have to fuss with rolling the edge to make a proper pizza instead of just covering the whole darn thing with toppings. And a steel plate would only have 1 use, a large iron pan could be used for a lot of things. Like that delicious bacon cornbread we were talking about earlier in the thread.

That's a pretty sky you got a photo of Panama. I don't get up early enough to see that anymore, I kinda miss it.

Originally Posted by Marshal

Hm, true but then I have to fuss with rolling the edge to make a proper pizza instead of just covering the whole darn thing with toppings. And a steel plate would only have 1 use, a large iron pan could be used for a lot of things. Like that delicious bacon cornbread we were talking about earlier in the thread....snip...

If you have an outdoor grill or a flat-top, the iron type plate is great. Het the plate to cooking temperature and sandwitch a nice steak between it and the cooking surface. Takes a bit less than half the time to cook and sears/ seals both sides. Juicy steaks and chops for sure!
....................Remember to season it well!!.....................
I used to but I can't no more...........
~Richard