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#21
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OT - New Wireless Printer
On 1/16/12 12:34 AM, in article , "Joyce in RSA"
wrote: On 2012/01/13 06:13 PM, Ellice K. wrote: I often look at the ads for these gadgets, and wonder if they're worth buying - it always looks so easy on TV! Your slicer, Ellice - I've never heard of Oxo other than the meaty cubes! i suppose that's available only in USA? Joyce in RSA. Ah, I don't know. But I'm putting link to them here. The slicer itself is called a Mandoline, and until the past few years, really something only serious cooks or chefs would have - as they're pretty dangerous tools. But, the company OXO (not the ones who do the bouillion cubes) which has won a lot of design awards, made what I think is the first relatively safe one. Also known as OXO Good Grips. OXO specializes in kitchen/cooking accessories that can be used by people with arthritis, have comfortable grips, etc. I have several things from them - peelers, salad spinner, tongs. Anyhow - here's the link to the OXO web site,& the mandoline. You can get a lot of their stuff thru Amazon. http://www.oxo.com/default.aspx http://www.oxo.com/p-543-mandoline-slicer.aspx Looks like on their website there is an international inquiry link ;^) Ah, the things we find... Ellice That looks great, but way out of my league pricewise! Our exchange rate makes a big difference! Joyce in RSA. Ah, yes - didn't think about that. Ellice |
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#22
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OT - New Wireless Printer
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#23
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OT - New Wireless Printer
On 1/17/2012 12:05 PM, Ellice K. wrote:
On 1/16/12 8:01 AM, in article , wrote: On Mon, 16 Jan 2012 07:15:00 +0200, Joyce in RSA wrote: If you get the suet raw, you can see that it is genuine, and rendering it down is easier than mincing, with all the membranes to contend with. Joyce in RSA. I am not sure that we get true suet here (should come from round the kidneys I think) the suet here often has traces of blood in it. Wow - the things the people here know. I just recently gave in and bought rendered duck fat for cooking some potato& morels dish that we used to make in France. Right next to it, I saw the netting stuff, I think it's called something like "caul" - it's the membrane from sheep, again I think, and some sausage casings. I just saw either something on Julia Child with Master Chefs where they cooked something - a stuffed turkey leg (deboned) and the guy wrapped it in this caul netting rather than tie it - so the fat kept it basting, plus kept the whole thing together. Who knew. So, what do you use the suet for? I don't think I've ever used suet - but having grown up without cooking pork, well.... Freaked me out the first time that in NM the then beau made some dough with real lard. But, now if I'm in the "I'm eating pork" phase, then I'll use it for some things. The only thing we use suet (beef suet) for is feeding the birds. Nancy |
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OT - New Wireless Printer
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OT - New Wireless Printer
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#26
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OT - New Wireless Printer
On 1/17/12 1:32 PM, in article , "Nancy Spera"
wrote: On 1/17/2012 1:11 PM, wrote: On Tue, 17 Jan 2012 12:05:24 -0500, "Ellice wrote: So, what do you use the suet for? I don't think I've ever used suet - but having grown up without cooking pork, well.... Freaked me out the first time that in NM the then beau made some dough with real lard. But, now if I'm in the "I'm eating pork" phase, then I'll use it for some things. Ellice The pastry for steak and kidney pudding, and it's needed in mincemeat for Xmas mincemeat pies (Canadians actually put meat in it but we used all fruit) - make when fruits are cheap and preserve with the suet so it doesn't start to ferment in the jars before Xmas. Suet is usually from beef but can be from sheep. Pork I don't know. I've never made mincemeat pie from scratch so never used suet for that. Once DGM went the condensed Nonesuch route I don't think anyone in the family has made it from scratch. Instead we now order several packages from Smuckers since none of the local grocery stores carry it anymore. Mincemeat pie is a favorite around here and is eaten at Thanksgiving instead of pumpkin and many other times of the year. In fact half a pie is awaiting dinner tonight. Nancy Can I come to your house??? I'm trying to get it together and head out for the necessary minimal Costco run, including gas. And thinking about dinner - I had planned chili, but forgot to soak the awesome dried bean mix I have, so it's something else. We'll see. But, could do something with the leftover pound from the roast lamb I did the other night. In new or old cooking things - the other night at a friends, I got there while only the teen & her buddies were present. With a can boiling away on the stove (in a saucepan of water). It was sweetened condensed milk - evidently this is the way they make caramel in her mother's family. When mom came home - she checked, and well, the kid had the stuff boiling for 5 hours - according to Wikipedia (mom checked) it is some southern way to do this, and should be about 2 hours - the kid said that her big sister told her "I don't know, maybe 3 hours" so typically that meant ok - let's just keep on going. Then it came out, quenched & she chilled it down in the freezer. Kind of ended up like a sweet glob between caramel & pudding in consistency. Don't think worth all the time on the stove, but hey...Anyone else ever seen that? Ellice |
#27
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OT - New Wireless Printer
Brought up as a young child during WW11 in a small village. Keeping a
pig was a favourite thing for food in the winter time. from September onwards it was a regular village activity to see a pig slaughtered on a Sunday morning in the village pub yard. My grandfather always had a pig. if you are squeamish do not read any more. The pig was stunned with a stun gun then had its throat cut. As the blood flowed into a bucket it was stirred quickly to prevent it clotting. The blood was used for making black pudding. The pigs was covered in boiling water to assist in scraping all the bristles of it. Then its insides were removed. The caul was from the inside and was used for making savoury faggots using various bits of meat like liver , sweetbreads, lights and melts. The small intestine was washed thoroughly and used as sausage skins. The large intestine was also washed thoroughly and boiled and was called Hodge and eaten with salt and vinegar. After hanging the carcase for a few days it was cut up. Some for fresh pork but the rest was cured with saltpetre and salt and hung up to be cured for bacon and ham. Since we did not have freezers in those days it had to be preserved. We were lucky to get some fresh pork from grandfather. Odd scraps pork was made into pork pies and sausages. Only the squeal was wasted. The bladder was used for filling with pork fat but mainly given to the village boys who blew it up an allowed it to dry and used it as a football Seventy years on and I still can see how it was then. Of course now people do not keep pigs to slaughter themselves due regulations. Shirley On 17/01/2012 18:01, Nancy Spera wrote: On 1/17/2012 12:05 PM, Ellice K. wrote: On 1/16/12 8:01 AM, in article , wrote: On Mon, 16 Jan 2012 07:15:00 +0200, Joyce in RSA wrote: If you get the suet raw, you can see that it is genuine, and rendering it down is easier than mincing, with all the membranes to contend with. Joyce in RSA. I am not sure that we get true suet here (should come from round the kidneys I think) the suet here often has traces of blood in it. Wow - the things the people here know. I just recently gave in and bought rendered duck fat for cooking some potato& morels dish that we used to make in France. Right next to it, I saw the netting stuff, I think it's called something like "caul" - it's the membrane from sheep, again I think, and some sausage casings. I just saw either something on Julia Child with Master Chefs where they cooked something - a stuffed turkey leg (deboned) and the guy wrapped it in this caul netting rather than tie it - so the fat kept it basting, plus kept the whole thing together. Who knew. So, what do you use the suet for? I don't think I've ever used suet - but having grown up without cooking pork, well.... Freaked me out the first time that in NM the then beau made some dough with real lard. But, now if I'm in the "I'm eating pork" phase, then I'll use it for some things. The only thing we use suet (beef suet) for is feeding the birds. Nancy -- Shirley www.allcrafts.org.uk |
#28
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OT - New Wireless Printer
On 17/01/2012 17:05, Ellice K. wrote:.
Wow - the things the people here know. I just recently gave in and bought rendered duck fat for cooking some potato& morels dish that we used to make in France. Right next to it, I saw the netting stuff, I think it's called something like "caul" - it's the membrane from sheep, again I think, and some sausage casings. I just saw either something on Julia Child with Master Chefs where they cooked something - a stuffed turkey leg (deboned) and the guy wrapped it in this caul netting rather than tie it - so the fat kept it basting, plus kept the whole thing together. Who knew. So, what do you use the suet for? I don't think I've ever used suet - but having grown up without cooking pork, well.... Freaked me out the first time that in NM the then beau made some dough with real lard. But, now if I'm in the "I'm eating pork" phase, then I'll use it for some things. Ellice Pig's and lamb's caul was used for covering "savoury ducks" or "faggots" http://en.wikipedia.org/wiki/Faggot_(food) now unobtainable after the BSE scare. Fortunately steak & kidney pudding is still easily obtainable but the tastiest are the home-made versions, at least you know what's gone into them. Suet dumplings were a delicious addition to a thick beef stew. And don't forget apple dumplings with custard - definitely not for weight watchers! -- Bruce Fletcher Stronsay, Orkney (Remove dentures to reply) |
#29
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OT - New Wireless Printer
On 1/17/12 2:02 PM, in article , "Shirley
Shone" wrote: Brought up as a young child during WW11 in a small village. Keeping a pig was a favourite thing for food in the winter time. from September onwards it was a regular village activity to see a pig slaughtered on a Sunday morning in the village pub yard. My grandfather always had a pig. if you are squeamish do not read any more. *snipping the well written details* Seventy years on and I still can see how it was then. Of course now people do not keep pigs to slaughter themselves due regulations. Shirley *snip* Thanks for sharing, Shirley. When I was very young, the family friends who lived next to the house my grandparents had in Brooklyn (they no longer lived there) still had a kosher butcher shop. My DM would regale us with the tales of growing up with the neighboring grandfather and the chickens running about, then what to them was both horrid & fascinating of the chickens being killed. Only once did I get that thrill on some visit. But, the first year I was working in France, I had gotten quite close with my French counterpart. I lived in a small town (5000??), and it's pretty rural - lots of geese, sheep raised in that area, as well as other things. Anyhow, my pal Marc was from outside of Lyon, and his family had a farm & restaurant. So, his home down near us (sort of north of Toulouse, South of Limoge, edge of Bordeaux) was several kms outside of the town, in a mixed, more rural area, and he actually raised some pigs - I think on property shared with some uncle. I'd broken the social barrier, and been to a fair amount of dinners, casual meals, parties with he & other folks who were now friends. But, then came the big invitation - he was taking 2 days off work - as it was the weekend-Tues that they slaughter the pigs. Yup, our head tech went nuts when he found out that his boss has asked me to come to this and warned me I'd not have fun. But, indeed, it was kind of a full-fledged family affair - his young kids evidently were there, and they did pretty much as you described. I believe someone with a license to put down the animals came, and then Marc & his uncle did all this butchery - the extra time being taken for hanging the pigs. It was way too much for me. IIRC the techs were always a little annoyed with their boss, as they didn't get why this engineer did some of these things, and, truth be told, he tended to be quite thrifty with things when we'd do communal dinings out - so they never let him pick the wine 'cause when he did it was usually horrid. Shirley, your description really reminded me of this event...For me, I'm glad I didn't see the animals being put down, but some of the rest, and then the big sausage making party - that I was allowed to participate in. Once was enough. Ellice |
#30
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OT - New Wireless Printer
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