Like tallow, home made bread is one of life’s most delicious things and it’s so much healthier without all the caking agents and sugar from mass produced bread.
Beef Tallow
- Thread starter Briar Lee
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Not if you count most of France. I was gonna say Duck Fat but you beat me to it. There are still a number of products in the grocery store that advertise using Duck fat. Magical stuff.I vote for duck fat, but I'm guessing I'm in the minority.
Im sure my doctor doesnt share that opinion
Today I bought another 20 lbs of beef suet to render. I use it for cooking and to make pemmican.
I knew a guy maybe 15 years ago who made a bunch of local deals to pick up their waste grease/oil. He converted both a VW bug and a truck to biodiesel and had a small building on his property where he did all of his filtering and clean oil holding. It was an interesting little setup.
Granted, at a large scale, that's a different situation but I'm still surprised there's not some type of market that has developed further since then at a more local level.
No idea if the guy still does it, but this post made me think of it.
I think every town has a grease/bio fuel guy. But only one
She does not care for beans so that is not a dish she does. I make it but I most often do a more healthy version...but duck fat rules when you want to be bad.
We kept the lard when having a hog slaughtered. We gave some to my mother. My wife and mom liked it for making pie crusts.British chef, Rick Stein stands by beef tallow, or dripping as it’s called in Oz, for the crispiest potato chips
My grandmother always rendered excess pork fat to use in cooking.
A favourite childhood rice dish was a tablespoon of freshly rendered lard, an egg, soy sauce and lots of white pepper all mixed up with a large scoop of steaming hot rice.
A scant teaspoon of Marmite or Bovril if you’re feeling flash
My Great x 4 Grandfather lived in Missouri or "New Spain" as they called it then. We have a copy of the list made of his "estate" after his death, and on it was 2 "barrels" of beef tallow. It was a valued commodity.
Apparently he owned property, and may have exchanged property, with Daniel Boone.
We also have some of his pay stubs, or some kind of record of payment anyway, for his service as a private in the Revolutionary War. He was paid 6 and 2/3 dollars per month.
Apparently he owned property, and may have exchanged property, with Daniel Boone.
We also have some of his pay stubs, or some kind of record of payment anyway, for his service as a private in the Revolutionary War. He was paid 6 and 2/3 dollars per month.
Yes, it was New Spain back then. As a result of the French-Indian War, France transferred the land to Spain to keep the English from acquiring it as a war trophy. Once Napoleon conquered Spain, he transferred it back to France and sold it to America. Daniel Boone's house was not too far from where I grew up.
Not sure if this happens in the US but there is/was a company in Suffolk, UK that somehow made lipstick from all manner of used oils, fats, grease!
Waste not want not as they say but I wonder how many women know what they're putting on their lips.
Jay.
I have a now useless skill, of reading abstracts of title. The Missouri General Assembly passed a wise law about 25 years ago that effectively gives title insurance a monopoly and I was overjoyed to be able have a good reason to not read abstracts. It paid nothing much and stirred up much resentment.
But when I cleaned out my office there were about a half dozen or so abstracts my wife wanted to toss and I refused. I might want to read them again someday.
All Spanish and French land grants until 1803 were recognized, and still are.
Missouri Digital Heritage: French & Spanish Land Grants
www.sos.mo.gov
Daniel Boone was sort of like Jesse James, he slept everywhere, and had countless homes.
Truth was Boone’s Missouri adventures were sort of disastrous. He nearly starved out and went home to Kentucky, but he left a trail of places that bear some kind of his name. He died of cholera, which generations of Missouri mothers to the present day use to forbid their children from drinking from streams.
My favorite place that links to Daniel Boone is where his sons found a salt lick.
Boone's Lick State Historic Site - Wikipedia
At that historic site, there’s a memorial to a 16 year old kid buried that somehow fell in a caldron of boiling salt water and died a few days later.
I took all four of my children there, and would add to the story the father is buried over there in an unmarked grave where the boy’s mother put him, for not watching that kid.
Those people were absolutely, completely, and exactly like us,
They just wore a different style of clothing.
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You can find this technique the world over. Up until the point where keeping and slaughtering farm animals at home became illegal in Greece pig slaughtering would be a big family day, lard would be rendered in a big cast iron pot and meat not smoked/made into sausages would be cut into strips kept in clay pots in solidified rendered fat in the cellars. Due to the heat of the rendering it'd be essentially sterile, and the fat keeping oxygen and water out would prevent it from spoiling. Families would scoop up the lard and pieces of meat to use in cooking.
You know, my grandmother who lived before refrigeration actually told me about this process. They kept sausage in a bucket with the fat ontop. When they wanted one they went to the bucket/pot (can’t remember exactly what she said they kept it in) and just grab a few out and the fat would keep them preserved.
Another thing they would do, they would keep eggs not refrigerated. They would dip the eggs in mineral oil, and allegedly an egg could keep up to a year not refrigerated….. not sure about a year, but it would keep a while.
Farm-fresh unwashed eggs don’t need anything done to them and can be kept at room temperature for weeks, as they come out of the hen with a protective coating (along with the chickenshit). In the USA, where we want everything in the grocery store to be shiny and clean, commercially sold eggs are washed before packaging, which removes the protective coating and thus they have to be kept refrigerated.
Washed eggs also age faster than unwashed, even when kept refrigerated, as they oxidize quicker without that protective coating on the shell.
Washed eggs also age faster than unwashed, even when kept refrigerated, as they oxidize quicker without that protective coating on the shell.
It’s actually forbidden to wash eggs in Europe, they are never refrigerated and neither does anyone anywhere keep eggs in the fridge. You do get a feather and some chickenshit stuck on them occasionally but hey!