JIM WELLER wrote to RUTH HAFFLY <=-

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.

Especially if you shop at a stupormarkup. At a butcher shop or a store
such as my local Humphrey's Market (which was built around a butcher
shop you can specify untrimmed or fat cap on when you ask for your meat.

They also have suet, etc. available year around.

I also use the schmaltz (rendered chicken fat) that I get when I cook
down those 49c/lb leg quarters. I've never seen it (schmaltz) on offer
at any of my local meat counters. U'll try to remember to ask next time
I down to Humphrey's to pick up some meat.

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

Title: Chopped Liver #2
Categories: Five, Poultry, Offal, Vegetables
Yield: 4 Servings

1 lb Chicken livers
1 lg Onion
2 cl Garlic
3 tb Schmaltz *
3 Eggs; hard-boiled

Melt the schmaltz in a large frying pan. Saute the onions
and garlic in the schmaltz until the onions are tender.
Add the chicken livers and saute until done. (Livers are
done when they are no longer red or pink on the inside.)

Chop the cooked livers and onions, along with the hard
boiled eggs. I always chop by hand, using a chopper and
a wooden bowl. Regardless of how you chop them, they
should be fairly coarsely chopped. Season with a little
salt and a little more melted schmaltz if things are dry.

* Chopped liver Just like Mom used to make - This is
NOT liver pate; it's chopped liver. And lots of folks
who claim to hate liver love this stuff.

* Schmaltz is rendered (melted) chicken fat. If you
want to make your own (which I recommend), get some
chicken fat (from the butcher, or from a chicken you
fix; one chicken's fat is plenty). Put the fat in a
frying pan on low heat. Stir the pieces of fat
frequently; if there's lots of fat, you can drain the
pan into a container to keep things from splattering too
much. The fat will eventually melt down to a tough, dry
blob (the griveners, which are pure poison, but I love
'em!), at which point you're done rendering. The liquid
fat is the schmaltz.

FROM: Alan M. Marcum; Sun Microsystems, Mountain View, CA

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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Hi Dave,

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
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.

The quirks of language. (G)

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)=

That made a very good day.

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).

Farmer's wives can usually cook almost anything out of what's
grown/raised on the farm. (G)

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

I've read about suet pudding before, first time I've seen a recipe for
it. I'd probably make the hard sauce without the brandy tho.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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

Ruth Haffly wrote to Dave Drum <=-

mark. And they (my maternal grandparents) had a farm where cattle,
pigs and chickens were raised as meat animals (eggs, too, from the chooks).

Farmer's wives can usually cook almost anything out of what's
grown/raised on the farm. (G)

It's a survival skill.

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

I've read about suet pudding before, first time I've seen a recipe for
it. I'd probably make the hard sauce without the brandy tho.

The alcohol cooks out. You could also use brandy extract (McCormick or
Watkins) which can be had non-alcoholic.

Here's another in the same line which calls out brandy extract in the ingredients list. It also shows the ratio of extract to the real stuff
as 1:3.

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

Title: Old Fashioned Bread Pudding w/Brandy Hard Sauce
Categories: Desserts, Pudding, Breads, Fruits, Booze
Yield: 1 Servings

MMMMM-----------------------BREAD PUDDING----------------------------
2 1/2 c White & whole-wheat bread
- cubes
1 1/4 c Warm milk
1/4 c Sugar
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Vanilla
2 lg Eggs; beaten
1/2 c Raisins
1/4 c Chopped nuts

MMMMM---------------------BRANDY HARD SAUCE--------------------------
1 c Powdered sugar
1/4 c Butter; softened
2 ts Hot water
1 tb Brandy OR bourbon
+=OR=+
1 ts Brandy extract

Heat the oven to 350ºF/175ºC. Grease a 1-quart casserole
dish. Combine the bread cubes and milk in the prepared
casserole. Combine the sugar, cinnamon, nutmeg, vanilla
and eggs in a medium bowl and mix well. Stir in the
raisins; mix well. Add the egg mixture to the bread cube
mixture and mix well. Bake until the pudding is set, about
45 to 50 minutes.

Combine all of the hard sauce ingredients in a small bowl.
Beat at high speed until well blended. Cover and
refrigerate until serving time.

Serve the warm bread pudding with the hard sauce. Store
any remaining bread pudding and hard sauce in the
refrigerator.

Makes 4 to 5 servings of pudding and 3/4 cup of sauce.

The Complete Book of Baking; Pillsbury Publications; 1993

Posted by Fred Peters

Uncle Dirty Dave's Archives

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Hi Dave,

mark. And they (my maternal grandparents) had a farm where cattle,
pigs and chickens were raised as meat animals (eggs, too, from the chooks).

Farmer's wives can usually cook almost anything out of what's
grown/raised on the farm. (G)

It's a survival skill.

Not limited to farmer's wives. Before Steve went in the Army, we were
living on $500./month and about $75. worth of food stamps. This was for
a family of 4 in the early 1980s. Trailer payments & lot rent came to
about $150./month, plus power but no water bill as we were on a well.
Cooking was very low budget, lots of meatless (but complimentary
protein) meals. Yes, it was tight but we never went hungry.

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

I've read about suet pudding before, first time I've seen a recipe for
it. I'd probably make the hard sauce without the brandy tho.

The alcohol cooks out. You could also use brandy extract (McCormick or Watkins) which can be had non-alcoholic.

It's also the taste; we'd rather go with something like a vanilla
flavoring.

Here's another in the same line which calls out brandy extract in the ingredients list. It also shows the ratio of extract to the real stuff
as 1:3.

Title: Old Fashioned Bread Pudding w/Brandy Hard Sauce
Categories: Desserts, Pudding, Breads, Fruits, Booze
Yield: 1 Servings

Haven't made bread pudding in years! Our bread crusts (from the home
made) go into bread crumbs, for commercial bread, eaten. We've been
buying more bread over the last year or so as my health hasn't been the greatest (not feeling like making bread). Boughten bread is usually
Wegman's whole wheat loaf bread & their artisnal miche brote. The latter
is very similar to one we got in Germany; it's a mixed grain (but no
corn) sourdough.

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


... Matthew 6:11 | Give us this day our daily bread.

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

Ruth Haffly wrote to Dave Drum <=-

Here's another in the same line which calls out brandy extract in the ingredients list. It also shows the ratio of extract to the real stuff
as 1:3.

Title: Old Fashioned Bread Pudding w/Brandy Hard Sauce
Categories: Desserts, Pudding, Breads, Fruits, Booze
Yield: 1 Servings

Haven't made bread pudding in years! Our bread crusts (from the home
made) go into bread crumbs, for commercial bread, eaten. We've been
buying more bread over the last year or so as my health hasn't been the greatest (not feeling like making bread). Boughten bread is usually Wegman's whole wheat loaf bread & their artisnal miche brote. The
latter is very similar to one we got in Germany; it's a mixed grain
(but no corn) sourdough.

Now that the used bread stores have more-or-less disappeared .... I am
told that the "Tasty Kake Outlet" located on the far west side of town
is the only used bread store between Chicago and St. Louis .... I look
for bargains/bread elsewhere. My best buy/quality/shelf life/etc. brand
is L'Oven wheat or multi-grain from ALDI.

That being said - I don't buy bread often as I don't eat enough of it -
even if long shelf life - to keep it from going stale or becoming a
penicillin farm.

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

Title: Sweet Toast and "Egg" Breakfast
Categories: Cakes, Fruits, Dairy
Yield: 10 Servings

17 1/3 oz Pkg Baker's Corner Cinnamon
- Swirl Quick Bread, omit
- streusel and icing
3 tb Carlini Vegetable Oil
2 lg Goldhen eggs
3/4 c Water
16 oz Friendly Farms Sour Cream
2 c Baker's Corner Granulated
- Sugar
3 tb Stonemill Essentials Pure
- Vanilla
2 c Peeled, sliced peaches

Set oven @ 350ºF/175ºC.

In a medium bowl, combine the cinnamon bread mix,
vegetable oil, eggs and water. Stir vigorously (batter may
have some lumps). Pour batter into a 8" X 4" greased loaf
pan. Bake 45 to 50 minutes.

Cool on a rack 15 to 20 minutes. Remove from pan and cool
completely before slicing bread.

In a medium bowl, combine sour cream, sugar and vanilla.
Whip to desired consistency, making sure that sauce is not
too runny or thick.

Place cake slices on a plate. Spoon sour cream mixture
into a circle the size of a fried egg. Top with three
slices of peaches to form the "yolk."

Recipe Courtesy of Chef Apdiel; ALDI Test Kitchen

From: http://www.aldi.us

Uncle Dirty Dave's Archives

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Hi Dave,

Title: Old Fashioned Bread Pudding w/Brandy Hard Sauce

Haven't made bread pudding in years! Our bread crusts (from the home
made) go into bread crumbs, for commercial bread, eaten. We've been
buying more bread over the last year or so as my health hasn't been the greatest (not feeling like making bread). Boughten bread is usually Wegman's whole wheat loaf bread & their artisnal miche brote. The
latter is very similar to one we got in Germany; it's a mixed grain
(but no corn) sourdough.

Now that the used bread stores have more-or-less disappeared .... I am told that the "Tasty Kake Outlet" located on the far west side of town
is the only used bread store between Chicago and St. Louis .... I look

My parents used to hit up the used bread stores in towns about an hour
away when they had to go for medical appointments. They did more so
after all of us kids had left home, usually buying a lot of common,
sandwich type bread and a good amount of things like rye, semi wheat,
etc. They also bought a lot of doughnuts, coffee cakes, etc and stowed
it all in their freezer. We (Steve and I) never had a bread outlet
nearby, probably wouldn't have shopped there even if we had one.

for bargains/bread elsewhere. My best buy/quality/shelf life/etc.
brand is L'Oven wheat or multi-grain from ALDI.

We've bought that from time to time but Wegman's is closer to us than
Aldi so we're shopping there most of the time.

That being said - I don't buy bread often as I don't eat enough of it
- even if long shelf life - to keep it from going stale or becoming a

We go on fits and spurts with the amount we have in a day/week.

penicillin farm.

We call it a "science project". (G)

---
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)