Re: I want ravioli

On Sun, 04 Nov 2007 11:04:30 -0500, Alice Faber
<afaber@xxxxxxxxx> wrote:

In article <l64ri3plrdtihmldckd3d0od3l1hu13pfi@xxxxxxx>,
Nicky <ukc802466929@xxxxxxxxxxxxx> wrote:

On Sat, 3 Nov 2007 23:59:59 +0000 (UTC), "W. Baker" <wbaker@xxxxxxxxx>
wrote:

wow! If that is so, so muh of the delishish fat that we all have
eliminated for our Jewish cooking! chicken and goose fat is to
traditional jewish coking what lard is to Christian traditinal cooking.

Lard? :D I'm no Christian, but I don't think I've ever cooked with
lard. Butter, yes; goose or duck fat, often; bacon grease, a rare
treat. Usually EVOO or rice-bran oil, of course, but never lard!


Well, it's stereotypically associated with traditional southern US
cooking. Fatback (a bacon-like hunk of pork fat) is the traditional
seasoning for cooked greens of all sorts. And older cookbooks will say
that the only way to make flaky pie crust is to use lard as the
shortening.

People seem to develop odd ideas of how other cultures cook
and live.

The fats my mother used in cooking were generally researched
from cooking or roasting meats - beef, chicken, occasionally
lamb. Rarely pork or lard because we rarely ate that.

The only fats I can remember her buying were butter,
copha(solid coconut oil) and occasional beef dripping.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Psyllium, Fibre, Muesli and Nuts
.

Relevant Pages

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