Subj : Cooking Fats was: Brisket
To   : Dave Drum
From : Ruth Haffly
Date : Mon Sep 26 2022 13:46:46

Hi Dave,

-=> Ruth Haffly wrote to Dale Shipp <=-

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

DD> Must not make any pastry, then. Or biscuits.   Bv)=

We make both pastry and biscuits. We mill our own flour for starters,
then go from there.


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

DD> Very well, actually ..............

I'm not surprised. Once the hand gets better and I can stay on my feet
longer, I'll start experimenting. Apples are coming into season so that
may be the first pie made with the tallow.

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


... History repeats itself because nobody listens ...

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