Subj : Brisket
To : JIM WELLER
From : Ruth Haffly
Date : Sun Sep 25 2022 16:34:37
Hi Jim,
RH> Steve trimmed a good bit of fat off of this brisket, then
RH> rendered the fat. Got a quart jar of unrefined beef tallow to
RH> use in cooking.
JW> I love cooking with tallow and lard but it's hard getting meat
JW> that's not overly trimmed these day, thanks to modern trends in
JW> 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.
JW> Title: Collard Greens the New Way
JW> Categories: Vegetables, Chilies
JW> 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
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