On 09-20-22 15:23, Ruth Haffly <=-
spoke to Shawn Highfield about Prices <=-

Sounds good, we've got a brisket on the smoker right now. Got it on a
good mark down the other day as it was approaching the last day of
sale.

It used to be that the Giant stores in Columbia area would have a summer
sale on brisket. Full brisket price was under $3.00 per pound. We took advantage of that more than once. Then one one day near the end of the
posted sale, almost all of the Giant stores said they were out of them.
We went to one store asking for the sale price on brisket and showed him
the advertisement. He went back into the depths of the meat market and
came out with a brisket that he marked at $2.79 for us. It was a lot
smaller than the full briskets we had gotten before. We then realized
that it was the flat part only which were marked at $9 or more in the
stores. We did not have that end part which has a fat part of two
inches in the middle. That was a pretty good deal. Plus it was good
eating as well.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pork Porkolt
Categories: Pork, Stew, Hungarian
Yield: 4 servings

3 tb Fat or oil
1 md Onion, chopped
4 Cloves garlic, chopped
1 lg Bell pepper (green or red,
-no matter), chopped
1 lb Pork, cubed (shoulder is
-good )
3 tb Good Hungarian paprika
1 ts Salt
-black pepper to taste
1 c Stewed tomatoes, with liquid
-OR
1 1/2 c Chopped fresh tomatoes

Heat fat in Dutch oven, add onion, garlic, and bell pepper.
Stir and cook over medium heat just until onion is amber but
not browned. Add pork and stir about, it is not necessary
to brown the meat. Add paprika, salt, black pepper and stir
to coat the meat with the paprika. With the lid off and without
adding any more liquid, stir and simmer the pork (Gundel says
this should be almost like "dry frying" the meat, but with the
onion and stuff in there, it is still a low braise. After about
ten minutes or so, add the tomatoes, stir, and cover. Simmer
until meat is tender, stirring occasionally.

Daves notes:

1. Get good Hungarian paprika, not that crappy red
dust that McCormick and Durkee and the Dollar Store sell.

2. This isn't "real" porkolt because in the real recipe, the
bell peppers are added near the end so they are just barely
wilted. I hate peppers like that, so I add them at the
beginning to cook into the sauce.

3. I like to take the cover off the pan for the last half hour
or so to let the liquid in the pot simmer down to a thickened
gravy, then eat the porkolt with a nice crusty bread to dip
into the gravy.

4. Good with potatoes, rice, or noodles. We usually have it
with rice because we usually have everything with rice. [g]

From: Dave Sacerdote Date: 08-18-06
Cooking

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:19:05, 22 Sep 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Ruth Haffly <=-

Sounds good, we've got a brisket on the smoker right now. Got it on a
good mark down the other day as it was approaching the last day of
sale.

It used to be that the Giant stores in Columbia area would have a
summer sale on brisket. Full brisket price was under $3.00 per pound.
We took advantage of that more than once. Then one one day near the
end of the posted sale, almost all of the Giant stores said they were
out of them. We went to one store asking for the sale price on brisket
and showed him the advertisement. He went back into the depths of the meat market and came out with a brisket that he marked at $2.79 for us.
It was a lot smaller than the full briskets we had gotten before. We then realized that it was the flat part only which were marked at $9 or more in the stores. We did not have that end part which has a fat part
of two inches in the middle. That was a pretty good deal. Plus it was good eating as well.

Brisket is a "primal cut". The point cut of brisket is fattier and has
more connective tissue than the flat cut - which is not so well marbled.

I once bought a brisket from the "last day of sale" markdown bin and
found that it makes a very nice pot of chilli. It's also great for low
and slow cooking - like BBQ and/or smokers. Since Rosh Hashanah 2022 is
upon us (25 September) there is an abundance of brisket in the markets
... even though brisket os not a traditional part of the celebrations
of the Jewish new year. (Most of the marketers being Gentiles Bv)= )

That's more toward fruits and sweets (apples dipped in honey) and
tzimmes, a carrot based dish referred to as the Merren - a Yiddish
word for both carrot and increase.

And among tha Ashkenazim gefilte fish is common.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Juice Tzimmes
Categories: Kosher, Citrus, Vegetables, Fruits
Yield: 4 Servings

8 lg Carrots
1 c Prunes
2 c Orange juice
1/3 c White sugar
4 tb Butter; melted
1 ts Grated lemon zest
1/2 ts Grated fresh ginger root

Place carrot and prunes in a pot. Cover the vegetables
with orange juice. Bring the mixture to a boil, let
boil 10 minutes.

Stir in sugar and butter. Simmer gently for 1 hour or
until the liquid is almost absorbed.

Sprinkle with lemon zest and ginger and let simmer
another 5 minutes.

Recipe By: Ellen Finkelstein

Recipe from: http://www.israel21c.org

Uncle Dirty Dave's Archives

MMMMM

... A short cut is the longest distance between two points.

--- Talisman v0.43-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Quoting Dave Drum to Dale Shipp <=-

Rosh Hashanah ... abundance of brisket in the markets even
though brisket os not a traditional part of the celebrations of
the Jewish new year.

I beg to differ. Just as we Gentiles tend to have turkey and ham
for our holiday meals, Jewish people also like to have a large cut of
meat as the centrepeiece of a celebration feast. Back in Ottawa
where I had a lot of Jewish schoolmates, friends and acquaintances,
the big two were whole braised brisket and large roasted chicken.

Cheers

Jim

... I don't have a drinking problem; I'm actually pretty good at it

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JIM WELLER wrote to DAVE DRUM <=-

Quoting Dave Drum to Dale Shipp <=-

Rosh Hashanah ... abundance of brisket in the markets even
though brisket os not a traditional part of the celebrations of
the Jewish new year.

I beg to differ. Just as we Gentiles tend to have turkey and ham
for our holiday meals, Jewish people also like to have a large cut of
meat as the centrepeiece of a celebration feast. Back in Ottawa
where I had a lot of Jewish schoolmates, friends and acquaintances,
the big two were whole braised brisket and large roasted chicken.

Very true for *some* holidays. But I consulted with both Rabbi Emeritus
Barry Marx and my friend Les' new (and vary Kosher) wife. Rosh Hashanah
is as I stated.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hanukkah Brisket
Categories: Beef, Vegetables, Citrus
Yield: 12 Servings

1 1/2 c Sun-dried tomatoes; packed
- in oil
1 c Boiling water
4 1/2 lb Beef brisket; trimmed of fat
1 ts Salt
1 ts Paprika
1 ts Pepper
1/2 c Ketchup
1/4 c Packed brown sugar
2 tb Lemon juice; fresh
1 bn Baby carrots; trimmed
1/2 lb Green beans
3 lg Onions; sliced

In cup, combine sun-dried tomatoes and water: let stand
15 minutes or until softened. Meanwhile, season beef
with salt, pepper and paprika.

In sauce pot or Dutch oven over medium heat, brown beef
in 1 TBS. Hot oil 10 minutes, turning once. Remove to
plate; keep warm.

In the same pot over medium heat, cook onion in the
remaining 1 TB. hot oil, stirring, 10 minutes or until
tender. Add tomatoes with their liquid, ketchup, brown
sugar and lemon juice; bring to a boil.

Add brisket; reduce heat to low. Cover and simmer for 2
hours, 40 minutes. Add carrots and beans; continue
simmering 20 minutes or until tender.

Remove beef; let stand 15 minutes before carving.

Source: Posted to JEWISH-FOOD digest by Mindi on
: Dec 21, 1997

Yield: 12 Servings

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... A flashlight is basically a tin can for transporting dead batteries.
___ MultiMail/Win v0.52

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Hi Dale,

Sounds good, we've got a brisket on the smoker right now. Got it on a
good mark down the other day as it was approaching the last day of
sale.

It used to be that the Giant stores in Columbia area would have a
summer sale on brisket. Full brisket price was under $3.00 per pound.
We took advantage of that more than once. Then one one day near the

Sounds like something well worth taking advantage of. We usually don't
shop Food Lion but their flyer in the weekly paper showed Boston butts
at $1.29/lb. 10 pound bags of chicken leg quarters were .59/lb so Iasked
Steve to go over and take a look. He bought one butt, one bag of
chicken, saw the brisket on sale so grabbed that and a few other small
items. Yesterday, while re-packaging the chicken for the freezer, he
said he'd not buy that brand again--didn't elaborate but I guess the
quality (I didn't see them) wasn't that great.

end of the posted sale, almost all of the Giant stores said they were
out of them. We went to one store asking for the sale price on brisket
and showed him the advertisement. He went back into the depths of the meat market and came out with a brisket that he marked at $2.79 for
us. It was a lot
smaller than the full briskets we had gotten before. We then realized that it was the flat part only which were marked at $9 or more in the stores. We did not have that end part which has a fat part of two
inches in the middle. That was a pretty good deal. Plus it was good eating as well.

Can't beat a deal like that. Steve trimmed a good bit of fat off of this brisket, then rendered the fat. Got a quart jar of unrefined beef tallow
to use in cooking. He took some smoked brisket over to a neighbor who'd
brought some goodies for us a couple of weeks ago; she texted him a few
minutes later that she tried a bit of it and it was really good. He also
took some, plus some (Wegman's) potato salad and mini cannolies to
another neighbor last night, no reaction yet on that one.

Title: Pork Porkolt
Categories: Pork, Stew, Hungarian
Yield: 4 servings

3 tb Fat or oil
1 md Onion, chopped
4 Cloves garlic, chopped
1 lg Bell pepper (green or red,
-no matter), chopped
1 lb Pork, cubed (shoulder is
-good )
3 tb Good Hungarian paprika
1 ts Salt
-black pepper to taste
1 c Stewed tomatoes, with liquid
-OR
1 1/2 c Chopped fresh tomatoes

Something to think about for the pound and half or so of pork cibes I've
got in the freezer. Other option I'm debating is chili verde; either one
will have to wait a few more weeks tho.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 09-22-22 11:57, Ruth Haffly <=-
spoke to Dale Shipp about Brisket <=-

Can't beat a deal like that.

Not the best deal we've ever gotten. Our local Giant had a policy that
if the register price was higher than the marked sale price in the bin,
then the item was free. We bought a ham. I don't recall the exact
price or the bin sale price but there was a significant difference. We
spoke to the manager and got our ham for free. She also sent a worker
back to remove that sale price marker which was really for a previous
week.

Steve trimmed a good bit of fat off of
this brisket, then rendered the fat. Got a quart jar of unrefined beef tallow to use in cooking.

We never used beef tallow in our cooking. Actually, we rarely used any
sort of fat. I was tempted to cut out that middle vein of fat, but
never did -- just let it drip into the water pan.

Something to think about for the pound and half or so of pork cibes
I've got in the freezer. Other option I'm debating is chili verde;
either one will have to wait a few more weeks tho.

Here is a recipe that we used and liked. This was after several
attempts, and some comments from others on the echo about previous
recipes we tried and posted.

We thickened with corn flour. You could substitute or not thicken at
all, your choice.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chile Verde (testing)
Categories: Chilies, Stews, Pork
Yield: 6 Servings

4 lb Pork butt; trimmed,
- in 1 inch cubes
(3+ lbs meat and bones)
1 ts Salt
1 ts Ground black pepper
1/2 lb Yellow onions
4 oz Anaheim chile;
- cut in 1" dice
4 oz Poblanos chile;
- cut in 1" dice
4 oz Serrento
1 Jalepeno
1 lb Tomatillos; peeled, chopped
2 cl Garlic; peeled, sliced
1 1/2 tb Dried oregano
4 ts Ground cumin; more to taste
2 tb Coriander seeds; crushed,
1 Bay leaves
3 ts Thyme

MMMMM-------------------------ADDITIONAL------------------------------
2 c Chicken broth added next
Day to provide more liquid.

(this recipe is a work in progress -- above is what we did the last
time)

PREP TIME: 2 people both 1 1/2 hours. This was for 8 lbs of meat.

Use pork shoulder or country ribs (which are really just sliced pork
shoulder). Trim the meat into 1 inch cubes, cutting off gristle,
silverside and fat as much as possible. Discard trimmings.

Cut the various chiles into large 1 inch dice. Cut onions to same
size. Remove the outer skins from the tomatillos and cut into
quarters.

Put pork into large crockpot. Add any large bones. Sprinkle with
spices and stir. Add the chiles, onions and tomatillos. Stir.

Cook for 4-5 hours on high setting. (Made 8 lbs meat, doubled spices)
In two 3 1/2 crockpots - high - six hours)

Removed meat to large bowl. Made slurry out of 1/2 cold water and 3
tbls corn flour - poured into saucepan with liquid from crockpot and
thickened the juice a bit. Poured the cooled liquid over meat and
placed in fridge overnight.

Adjust the seasoning to taste with salt and pepper.

Made enough for three meals, six servings. There was no need to add
any liquid. There was plenty of liquid coming from the vegetables as
they cooked down.

Could add a bit more of hotter peppers, e.g. a couple of jalepenos,
long green chile, and/or serrano chile.

Batch made 4/27/15 turned out very good. Double batch made 9 meals of
2 people each. Served with rice and corn bread.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:17:56, 24 Sep 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dave Drum to Jim Weller <=-

Rosh Hashanah ... brisket ... not a traditional part

Jewish people also like to have a large cut of
meat as the centerpiece of a celebration feast. Back in Ottawa
the big two were whole braised brisket and large roasted chicken.

Very true for *some* holidays. But I consulted with both Rabbi
Emeritus Barry Marx and my friend Les' new (and vary Kosher) wife.

My experience is based on personal connections to people. It may
well be that our respective cities have a Jewish population with
differing origins and customs. Most of Ottawa's Jews have
Lithuanian, Polish and Russian backgrounds. Marx sounds German.

Rosh Hashanah is as I stated.

I agree with the part about the apples, carrots, honey and other
sweet things playing a part.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Squash Tzimmes
Categories: Jewish, Vegetables, Fruit
Yield: 16 Servings

3 Very large sweet potatoes
1 lb Carrots
1 md Butternut squash
5 Tart prunes
10 sm Sweet prunes
1/2 c Orange juice
1/2 c Honey
2 ts Cinnamon

Peel vegetables and cut into bite-sized pieces. Cut prunes in
half. Put all listed ingredients in a large pot, and add water to
cover. Simmer for a few hours (until veggies are all tender) or
overnight (until the sweet potato dissolves.) I suspect this would
be real good with pumpkin.

From: Aliza R. Panitz
Newsgroups: soc.culture.jewish
Meal Mastered by Stuart Talkofsky

When I looked up "tart prunes" I found references to red plums vs.
blue and black plums, drying underripe plums and "sour prunes are
first soaked in vinegar or tamarind paste before drying. They are
used in Middle Eastern cooking."

I'm not sure what the OP was referring too but a little lemon
juice in the stew would be a nice idea. - JW

MMMMM


Cheers

Jim


... You will never hear me use pronouns.

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Quoting Ruth Haffly to Dale Shipp <=-

Steve trimmed a good bit of fat off of this brisket, then
rendered the fat. Got a quart jar of unrefined beef tallow to
use in cooking.

I love cooking with tallow and lard but it's hard getting meat
that's not overly trimmed these day, thanks to modern trends in
diets.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Collard Greens the New Way
Categories: Vegetables, Chilies
Yield: 10 Servings

1/2 Bushel Collard greens
Approximately 5 pounds
1/2 c Vinegar
1/2 c Sugar
2 Hot peppers
1/4 c Onion powder
1/4 c Garlic powder
2 tb Black pepper
Salt; to taste

Take greens off stems, tear into small pieces. Wash very well,
drain and rinse again. Place all ingredients in a very large pot,
cover with water and cook on low for an hour. Salt to taste.

Recipe by: Chef Terrie Mangrum of The Hog Pit in New York City.
Source: Recipe for Health Show
Posted by: Gail Shermeyer

MMMMM

Cheers

Jim


... The Lifestyle Gestapo are too dumb to realize this.

___ Blue Wave/QWK v2.20
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Hi Dale,

Can't beat a deal like that.

Not the best deal we've ever gotten. Our local Giant had a policy
that if the register price was higher than the marked sale price in
the bin, then the item was free. We bought a ham. I don't recall the exact
price or the bin sale price but there was a significant difference.
We spoke to the manager and got our ham for free. She also sent a

That is a super deal! Aldi has, on things returned, given us our money
back and told us to get a replacement of the item at no cost. We've not
tried it with anything like meat so don't know if it's the same deal, no
matter what the item is.

worker
back to remove that sale price marker which was really for a previous week.

OOPS! Somebody goofed there. Lately, when Steve has had to go back to
check a price, he's taken a picture of it on his phone for proof to the cashier. Never been questioned but always good to have the evidence
you're telling the truth.

Steve trimmed a good bit of fat off of
this brisket, then rendered the fat. Got a quart jar of unrefined beef tallow to use in cooking.

We never used beef tallow in our cooking. Actually, we rarely used
any sort of fat. I was tempted to cut out that middle vein of fat,

We'll use fat for some things, usually bacon fat or butter tho. Hmm,
wonder how tallow would work in a pie crust for some sort of pot
pie........

but

never did -- just let it drip into the water pan.

I'm not sure if Steve trims that vein or not but he had quite a pile of
it the other day. (G)

Something to think about for the pound and half or so of pork cubes
I've got in the freezer. Other option I'm debating is chili verde;
either one will have to wait a few more weeks tho.

Here is a recipe that we used and liked. This was after several
attempts, and some comments from others on the echo about previous
recipes we tried and posted.

We thickened with corn flour. You could substitute or not thicken at
all, your choice.

Title: Chile Verde (testing)
Categories: Chilies, Stews, Pork
Yield: 6 Servings

4 lb Pork butt; trimmed,
- in 1 inch cubes
(3+ lbs meat and bones)
1 ts Salt
1 ts Ground black pepper
1/2 lb Yellow onions
4 oz Anaheim chile;
- cut in 1" dice
4 oz Poblanos chile;
- cut in 1" dice
4 oz Serrento

* No T in this pepper

1 Jalepeno
1 lb Tomatillos; peeled, chopped
2 cl Garlic; peeled, sliced
1 1/2 tb Dried oregano
4 ts Ground cumin; more to taste
2 tb Coriander seeds; crushed,
1 Bay leaves
3 ts Thyme

OK, looks like something I can riff on. I've got several varieties of
peppers in the freezer, only a pound and a half of pork. I think I've
just got to pick up some tomatillos; everything else is either in the
pantry, freezer or spice cabinet.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

JIM WELLER wrote to DAVE DRUM <=-

Rosh Hashanah ... brisket ... not a traditional part

Jewish people also like to have a large cut of
meat as the centerpiece of a celebration feast. Back in Ottawa
the big two were whole braised brisket and large roasted chicken.

Very true for *some* holidays. But I consulted with both Rabbi
Emeritus Barry Marx and my friend Les' new (and vary Kosher) wife.

My experience is based on personal connections to people. It may
well be that our respective cities have a Jewish population with
differing origins and customs. Most of Ottawa's Jews have
Lithuanian, Polish and Russian backgrounds. Marx sounds German.

There were/are two main groups .... the Askanizi and the Sephardim. We
have populations of both - mostly European but some Middle Eastern and
a few Asians. There were 12 tribes you know. They scattered pretty well.

Rosh Hashanah is as I stated.

I agree with the part about the apples, carrots, honey and other
sweet things playing a part.

They are, I have been told, a requirement for the New Year's celebration/ seder. Other dishes are optional .... including brisket.

This is a dish to break your fast on Yom Kippur (last day of the Rosh
Hashanah New Year's celebration) known as the Day of Atonment (04 October
this year):

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cottage Cheese Noodle Kugel
Categories: Pasta, Dairy, Cheese, Fruits
Yield: 9 servings

4 tb (1/4 cup) unsalted butter;
- more for greasing
salt
16 oz Wide egg noodles
1 1/2 c Cornflakes
16 oz Cottage cheese *
16 oz Sour cream
+=OR=+
16 oz Israeli white cheesel such
- as gvina levana
4 lg Eggs; lightly beaten
2 tb Pure vanilla extract
3/4 c Granulated sugar; divided
1/4 c Golden raisins; opt
2 ts Ground cinnamon

* If you don't care for cottage cheese all sour crean
nay be used.

Gather the ingredients.

Position a rack in the center of the oven and preheat to
350-|F/180-|C. Grease a 9" X 13" baking dish with butter
or baking spray.

Bring a large pot of salted water to a boil. Add the
noodles and cook according to the package directions
until al dente. Drain once cooked.

Meanwhile, lightly crush the cornflakes in large
resealable bag. Melt the butter in a small saucepan over
medium-low heat or microwave in a microwave-safe bowl.

Combine the melted butter, cottage cheese, sour cream or
gvina levana, eggs, vanilla, 1/2 cup of the sugar, and
raisins, if using, in a large bowl. Mix well until
blended. Fold in the noodles with a rubber spatula until
evenly combined.

Pour the noodle mixture into the prepared pan, smoothing
the top into an even layer.

Combine the crushed cornflakes, cinnamon, and remaining
1/4 cup of sugar in a medium bowl.

Evenly sprinkle the cornflake mixture all over the top
of the noodle mixture.

Bake the kugel, uncovered, until set, golden brown, and
a toothpick or cake tester inserted in the center comes
out clean, 45 to 50 minutes.

Let the kugel cool for 10 minutes, then slice and serve.

MAKES: 8 to 10 servings

By Giora Shimoni

RECIPE FROM: https://www.thespruceeats.com

Uncle Dirty Dave's Archives

MMMMM

... "When correctly viewed, everything is lewd" -- Tom Lehrer.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Jim,

Steve trimmed a good bit of fat off of this brisket, then
rendered the fat. Got a quart jar of unrefined beef tallow to
use in cooking.

I love cooking with tallow and lard but it's hard getting meat
that's not overly trimmed these day, thanks to modern trends in
diets.

I've trimmed a lot of meat in my lifetime, but not as much as this
brisket had. IIRC, Steve said that it weighed 14. something pounds
before trimming, don't know what the post trim weight was. I've used
lard before in cooking, not really much tallow so it will be fun to
experiment with. I can see pot pies or "hand pies" with a beef filling,
even if it's ground beef with a crust/shell incorporating some tallow.
May try it as the fat in some biscuits also.

Title: Collard Greens the New Way
Categories: Vegetables, Chilies
Yield: 10 Servings

Collard greens are best if they're picked after the first frost has hit
them. They do take a long time to cook; an hour isn't unusual. Since
they're a rather strong green, sometimes we've done them on the side
burner of our gas grill so the house won't smell of cooked greens.
Cooking down a whole stalk, then packing them into freezer boxes is one
way to enjoy them thruout the winter with only major work up front. And
yes, don't forget the pork--a ham hock, smoked pork bones (with lots of
meat still on them) or whatever. I've done them with smoked turkey wings before; it's almost the same as pork, but not quite. That was back when
Steve was not eating pork; he's since gone back to eating pork so I can
use all kinds of pig products in my cooking. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to JIM WELLER <=-

Steve trimmed a good bit of fat off of this brisket, then
rendered the fat. Got a quart jar of unrefined beef tallow to
use in cooking.

I love cooking with tallow and lard but it's hard getting meat
that's not overly trimmed these day, thanks to modern trends in
diets.

I've trimmed a lot of meat in my lifetime, but not as much as this
brisket had. IIRC, Steve said that it weighed 14. something pounds
before trimming, don't know what the post trim weight was. I've used
lard before in cooking, not really much tallow so it will be fun to experiment with. I can see pot pies or "hand pies" with a beef filling, even if it's ground beef with a crust/shell incorporating some tallow.
May try it as the fat in some biscuits also.

Tallow is rendered beef fat, also known as suet. Tallow is in the same
family as pork lard and schmaltz, also known as chicken fat. These old-fashioned fats your thrifty Grandma cooked with are trendy again, as
chefs and home cooks rediscover the flavor those animal fats bring to
various dishes, even bread. "It's similar to butter, soft when it's room temperature and solid when chilled," Chef Nick Novello says.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Farmhouse Tallow Buttermilk Biscuits
Categories: Breads
Yield: 6 servings

2 c A-P flour
1 tb Baking powder
1/2 ts Baking soda
1 ts Salt
1/3 c Leaf tallow; very cold *
1 c Very cold buttermilk
Melted butter; for brushing

* How To Render Your Own Tallow Link
(https://www.livingwaterranchky.com/healthy-beef-tallow)

Set the oven @ 450-|F/232-|C.

In a large bowl combine the flour, baking powder, baking
soda and salt. Add the tallow and cut into the dry
ingredients using a pastry cutter or fork (you can also
pulse it with a food processor) until it resembles
coarse crumbs. Add the cold buttermilk and stir it until
just barely combined (a few little lumps are fine), be
careful not to over-stir. (If adding any herbs or
cheese, add them in with the buttermilk.) The dough will
be fairly wet, this is normal.

Flour a space on your counter or table and turn the
dough out onto the surface, using floured hands, very
gently pat the dough until it's uniformly 1" thick.
Gently fold the dough in half, turn it 90 degrees, then
fold it in half again. Wrap the dough in plastic wrap
and chill in the fridge for at least 30 minutes.

Back on your floured surface, gently pat out the dough
to 1" thick again and use a 3" round biscuit cutter
(lightly floured) to cut out rounds, pressing straight
down and pulling straight up without twisting or
wiggling the cutter. No biscuit cutter? A washed soup
can or drinking glass will work in a pinch too. Gather
up the scraps, gently knead them together and pat the
dough out to 1 thickness. Cut out the remaining
rounds.

Place the biscuits on a lined sheet pan and bake for
about 12 minutes or until the biscuits are golden brown.
Brush the hot biscuits with butter (the biscuits will
readily absorb it) and serve the biscuits immediately
while warm.

TWEAKS (make it your own): Fresh herbs or shredded
cheese make for a great addition to change things up
some.

RECIPE FROM: https://www.livingwaterranchky.com

Uncle Dirty Dave's Archives

MMMMM

... I was born when I was just a baby.
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wonder how tallow would work in a pie crust for some sort of pot pie........

It's going to be great for a beef pot pie or a steak and kidney pie.
Also perfect for the pastry for Cornish pasties. But I would stick
to butter for fruited and custard dessert pies.

It'll also be lovely for making roux for gravy, chili con carne when
using very lean ground beef, Chinese style beef fried rice and
sauteeing steaks, potatoes, onions and many other vegetables.




Cheers

Jim


... The best part of a trip starts where the pavement ends.

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Hi Dave,

lard before in cooking, not really much tallow so it will be fun to experiment with. I can see pot pies or "hand pies" with a beef filling, even if it's ground beef with a crust/shell incorporating some tallow.
May try it as the fat in some biscuits also.

Tallow is rendered beef fat, also known as suet. Tallow is in the same

Suet is the fat from around the kidneys. I found that fact out years ago
(pre internet) when I made some green tomato mincemeat from a recipe
Steve's mom gave me. Tried all over Sierra Vista, AZ to find some; even
the butchers in some of the grocery stores had no idea what I asking
about. I finally settled for using some tallow. IIRC, the recipe didn't
call for a lot of suet so the tallow was an acceptable substitute.

family as pork lard and schmaltz, also known as chicken fat. These old-fashioned fats your thrifty Grandma cooked with are trendy again,

I don't know what my grandmothers used. My paternal grandmother passed
away before my parents got married so no way to ask her. My maternal grandmother had the first of a series of strokes (over 7 years) when I
was in my early teens, before I got into cooking (other than for the
family). Never did ask her before she was not able to answer my
question.

as chefs and home cooks rediscover the flavor those animal fats bring
to
various dishes, even bread. "It's similar to butter, soft when it's
room temperature and solid when chilled," Chef Nick Novello says.

I've used bacon fat and lard, even refined our own one year when we
bought a pig & had it cut up. OTOH, I've not really worked with beef fat (tallow) so it will be interesting to try.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Not all questions worth asking have answers...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

lard before in cooking, not really much tallow so it will be fun to experiment with. I can see pot pies or "hand pies" with a beef filling, even if it's ground beef with a crust/shell incorporating some tallow.
May try it as the fat in some biscuits also.

Tallow is rendered beef fat, also known as suet. Tallow is in the same

Suet is the fat from around the kidneys. I found that fact out years
ago (pre internet) when I made some green tomato mincemeat from a
recipe Steve's mom gave me. Tried all over Sierra Vista, AZ to find
some; even the butchers in some of the grocery stores had no idea what
I asking about. I finally settled for using some tallow. IIRC, the
recipe didn't call for a lot of suet so the tallow was an acceptable substitute.

Leaf suet is from the kidney area. As is leaf lard. Which is what is
packaged and sold commercially. But any beef fat can become suet as any
pork fat can become lard. And any chicken/poultry/bird fat can become
schmaltz.

According to my research: "the hard white fat on the kidneys and loins
of cattle, sheep, and other animals, used to make foods including
puddings, pastry, and mincemeat.

"Suet has a melting point of between 45ºC and 50ºC and congelation
between 37ºC and 40ºC. Its high smoke point makes it ideal for deep
frying and pastry production." From "Oxford Languages -- (https://languages.oup.com)

From "The Spruce Eats": Suet is saturated fat that is used in many
traditional British recipes, such as steamed puddings, pastry, and sweet mincemeat. Meat suet adds a dark and rich flavoring to dishes like meat
pies, while vegetarian suet is used for lighter foods.

Rendered suet is suet that has been heated to the melting point. It is typically made into tallow and used in some recipes; tallow is also an ingredient in soap and bird food. https://tinyurl.com/render-it

The accomaonying text is a nice treatise on whys and wherefores an well
as how to make your own.

All of which made yesterday a good day. I learned something new. Bv)=

family as pork lard and schmaltz, also known as chicken fat. These old-fashioned fats your thrifty Grandma cooked with are trendy again,

I don't know what my grandmothers used. My paternal grandmother passed away before my parents got married so no way to ask her. My maternal grandmother had the first of a series of strokes (over 7 years) when I
was in my early teens, before I got into cooking (other than for the family). Never did ask her before she was not able to answer my
question.

My paternal granny snuffed it before my dad met my mom. But my maternal grandmother and her mother lived to within a few weeks of the century
mark. And they (my maternal grandparents) had a farm where cattle, pigs
and chickens were raised as meat animals (eggs, too, from the chooks).

as chefs and home cooks rediscover the flavor those animal fats bring
to various dishes, even bread. "It's similar to butter, soft when
it's room temperature and solid when chilled," Chef Nick Novello says.

I've used bacon fat and lard, even refined our own one year when we
bought a pig & had it cut up. OTOH, I've not really worked with beef
fat (tallow) so it will be interesting to try.

Have fun. Here is one of the favourite thing my grandmother made with
suet (after mincemeat pie).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Johnny Bull (Suet) Pudding
Categories: Puddings, Beef, Fruits, Desserts, Sauces
Yield: 4 Servings

1 c Chopped kidney suet
3 c Flour
2 ts Baking powder
3 lg Eggs
1 c Sugar
2 c Cooked raisins
1 ts (ea) ground ginger, cinnamon
- allspice
1/2 ts Ground cloves
2 c Milk

MMMMM------------------------LEMON SAUCE-----------------------------
1/2 c Sugar
1 tb Flour
1 ts Butter
Juice of 1 lemon
Grated rind of half lemon
pn Salt
1 c Water

MMMMM--------------------BRANDY (HARD) SAUCE-------------------------
1 c Water
2 tb Corn Starch
2 tb Butter
1/2 c Sugar
1 ts Nutmeg
1/4 c Brandy
1 ts Real Vanilla

Mix 1 cup flour and suet together with hands until all
strings are worked out of suet. Cream sugar and eggs
together. Sift flour, baking powder & spices together.
Add to creamed mixture and alternate with milk and
flour/suet. Last, add raisins and mix well. Place in a
cloth bag and steam over hot water for 3 hours. Serve
with sauce.

MAKE THE LEMON SAUCE: Mix all ingredients together and
cook a few moments. Pour over pudding.

MAKE THE HARD SAUCE: Mix dry ingredients and then stir
them into a cup of boiling water. Boil for 5 minutes and
then add butter, brandy, and vanilla.

Serve hot over mince pie, gingerbread or plum pudding.

From: My Grandmother's Kitchen

Uncle Dirty Dave's Kitchen

MMMMM

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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Jim,

wonder how tallow would work in a pie crust for some sort of pot pie........

It's going to be great for a beef pot pie or a steak and kidney pie.
Also perfect for the pastry for Cornish pasties. But I would stick
to butter for fruited and custard dessert pies.

It'll also be lovely for making roux for gravy, chili con carne when
using very lean ground beef, Chinese style beef fried rice and
sauteeing steaks, potatoes, onions and many other vegetables.

I have not quite a quart to work with so I'll have to be judicious with
what I decide to use it in. Pepper steak is another Asian-ish option, or
the Mexican version, fajitas, would both be good with the tallow as the
frying fat. We bought a brisket some time (maybe a couple of years?) ago
but didn't keep the fat then; if we buy them again, I will definatly
keep the fat and render it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If your mind goes blank, remember to turn off the sound.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)