CakeCentral.com Maintenance We will be adding new hardware to cakcentral.com from Nov 14th - Nov 20th
During this time you may experience some slow downs, or downtime
Second, I wanted to share what I did tonight, I stopped at the grocery store on my way home, and I couldn't believe my eyes, I found a package of something like 4 pounds of what was labeled "bacon ends" for 2.99 I had had a really rough day at work today and decided what the heck, so once I got home and got Zach to bed, I turned my skillet on and went to my happy place I topped off my bacon drippings jar and enjoyed handful after handful of crispy crunchy cracklings mmmmmmmmmmmmmmmm
So I'm good now...
Still haven't tried lard BC yet...but I will....
ceshell Forum Fanatic
Joined: Feb 05, 2006
Posts: 1729
Location: Sunny Southern California
Birthday: May 01
Posted:
Thu Oct 25, 2007 9:07 pm
The really good news is, now you can have a glass of red wine to clear out those arteries. Woo hoo!
missmersh Frequent Member
Joined: Aug 13, 2004
Posts: 316
Posted:
Thu Oct 25, 2007 9:15 pm
lorrieg wrote:
missmersh, poutine is french fries smothered in cheese curds and gravy. That's the original French Canadian way to make it. You buy them out of chip wagons on the side of the road usually. I've seen them more and more places these days and my son saw them in NYC. They cost a whole lot more though!
Thanks!! Never heard of it before. I asked my husband what it was and he thought I was asking him what putain was!!!! LMAO!!!!!!!!!!!!!!!!!!!
I didn't know you pronounced it (pu tsin) and I said it like putain. I looked it up on the internet and figured it out.
Thank you for telling me!!!
jackmo Regular Member
Joined: May 18, 2006
Posts: 175
Posted:
Thu Oct 25, 2007 9:21 pm
In my younger days, my mom and grandma would use lard. I can say one thing, lard makes the best pie crust . oooh,flaky and tasty too, especially homemade apple pie. wow As far as one post about turkey bacon. We used turkey bacon for a while, but one day, I decided to buy some real bacon and when we ate it , the taste exploded in our mouths, it was soooo good! It was hard to do back to turkey bacon.But we did, for health sake. Nothing like the taste of real bacon!!
jackmo Regular Member
Joined: May 18, 2006
Posts: 175
Posted:
Thu Oct 25, 2007 9:39 pm
ceshell wrote:
The really good news is, now you can have a glass of red wine to clear out those arteries. Woo hoo!
I agree red wine is good for the arteries,
GI Forum Addict
Joined: Oct 02, 2006
Posts: 813
Posted:
Thu Oct 25, 2007 9:44 pm
You guys all have me cracking up so hard my DD went to bed with her eyes rolling! Fried egg & cheese sandwiches with lots of mayo -- yum!! I grew up Yankee but have deep Southern roots. Sweet Tea!! Yum!! Yungen's, Y'uns and Faster Than a June Bug Sittin on a Hot Kettle! Tried to do a family history and couldn't get out of Arkansas!!!!
....I think sometime ago I wrote on another thread that I didn't even know a box of cake mix was invented until I was 22 years old!!
The thing is using lard was not and is still not a "poor" thing or "southern" thing. "Way back in the day" when you wanted to make a pie or cook something that required grease or a little meaty seasoning then you used lard or drippings. There was no other alternative. I don't think it's a good argument to say that lard contributed to people being fat because most people "way back in the day" weren't fat because they had to work their butts off doing everyday tasks that we now have modern conveniences to take care of.
AMEN! I hate to sound overly sensitive, but I was a little offended that some people think that using lard is a "poor, southern" thing. People in the south or anywhere else in the world are fat b/c they consume more calories than burned off (unless there's thyroid issues, etc.). I grew up poor in the south, ate lots of lard, and have never been overweight. I don't make it a regular habit to eat it now, but I do enjoy an occasional biscuit or pie made from lard. Green beans that aren't seasoned with lard or fat back are not edible in my opinion.
So, please don't knock the "lard eaters". We have feelings too.
By the way, I don't think that it would be that great to use in buttercream, but I've never tried it.
And here is another AMEN. My granddaddy lived to be 94 years young. He died form prostate cancer last Oct. And up until he was unable to eat he enjoyed lard based biscuits, bacon sandwiches, craklin' cornbread, pig ears, feet, and tails. But as a young man before school each morning he had chores. Real chores. He and his brothers and sisters literally worked their butts off. As a family man he worked in a steel mill rolling those huge sheets of steel semi manually onto rollers. After he retired he worked in his garden religously and when he was done for the day there he would come to our house and work in ours. They were healthy and hearty bunch. This is a different time. Heck no I cant eat like that. I couldn't work like they did either.
My aunt sees a dietician weekly and this dietician said that people have to get back to using butter and lard again (within reason of course) because these fats do eventually leave the body through lifestyle changes. Unlike the hydrogenated, trans fats,that were susposed to have been better for you, stay with you forever no matter what you do.
PS I know that ham hocks and fat back are the preferred seasoning for string beans but just once please try using chicken broth and some butter.
I know, I know, I know...I have hard all the gasps and OMGs. But it really does taste good. My pressure is on the "high side of normal" and high blood pressure runs in my family so I had to modify some of my favs. String beans are my fav vegetables. So the broth with butter recipe is for everyday and the hocks with potatoes are for Christmas and Easter.
lionladydi Forum Fanatic
Joined: Jun 04, 2005
Posts: 1471
Location: Willow Spgs, MO
Birthday: Jul 12
Posted:
Thu Oct 25, 2007 10:44 pm
Wow! Have not been on CC since yesterday and just read all the way through this thread. As usual, opinions vary.
I, too, was raised in California. My mom always had a bacon grease dish on the stove with a pair of salt and pepper shakers to match. Fried many a skillet of potatoes in that grease. She cooked with lard and maybe it was because we were poor. Guess I was oblivious to that fact. Moved to Missouri when I was 16 and, by damn, that grease dish and shakers still sat on the stove.
If I had a dollar for every pound of lard I had rendered in my life, I could take a nice vacation. I owned a restaurant for 13 years. We bought sows from the Pork Plantation and made whole hog sausage that we served every day along with the biscuits and gravy. From those hogs, I rendered the lard that made all our pie crusts. Didn't use it for anything else, though.
For those who remember lard leaving a funny taste, I don't think the commercial lard is like that nor is home rendered lard if it is handled correctly. It must me rendered over a slow fire and strained carefully. My mom sometimes left it sit out and it would get that rancid taste.
Indydebi, I always make my sausage gravy similar to how you do but have never used cornstarch (only flour) and don't heat my milk before adding it unless I'm in a hurry. Why do you use cornstarch? Another thing, Debi, any damn time you want to give me an autobiography, I'd be glad to hear it. Theresa's comments were totally out of line.
As for lard in icing. I would think it would not hold up to heat very well. As far as mixing it with butter and shortening, I don't know what the point would be. It isn't cheaper. Someone needs to let us know how it does.
Guess that was part of my autobiography.
Diane
TripleTrouble Newbie
Joined: Jan 02, 2007
Posts: 11
Posted:
Fri Oct 26, 2007 1:12 am
Fry about 1 lb of sausage. Then, add about 4 or 5 heaping Tbsp of flour. The mixture should not be too "watery" thin or too thick where it is still "floury" or thick.
Cook this mixture for about 2 minutes. (The longer you cook this mixture the darker your gravy will be. Some people like pale almost white gravy, and some like a darker brown gravy).
Then, get a big "gravy" bowl. Fill it almost full with milk and add a little water to fill to just below the top. Add this mixture to the skillet and stir. Keep stirring until it gets thick.
(Instead of milk you can also use cream and a little water. And you don't have to add the water. You can use all milk or cream. I'm assuming the water was added in the original recipe to make the milk or cream stretch farther.)
Sorry for the long post. Hope the directions were clear.
BTW, you can also make this gravy using bacon grease. (Instead of 1lb of sausage, fry 1lb of bacon).
indydebi Forum SuperStar!
Joined: Jul 07, 2006
Posts: 15009
Location: Indianapolis IN
Posted:
Fri Oct 26, 2007 5:40 am
lionladydi wrote:
Why do you use cornstarch?
I can't make any kind of gravy with flour. It would taste like flour and be lumpy.
Cornstarch doesn't get lumpy and it doesnt' have to "cook" as long as flour. I just have better results with it. Learned it years and years ago from a friend who worked in a restaurant.
darandon Forum Fanatic
Joined: Mar 15, 2006
Posts: 1126
Location: Hilliard Ohio
Birthday: Jan 19 Gallery Supporter Member
Posted:
Fri Oct 26, 2007 5:50 am
DelightsByE wrote:
darandon wrote:
I remember winning a baking contest in Middle School (1977) with my grandmother's recipe for "Bacon Grease Cookies" I remember that it had the bacon grease and they were very soft and had lots of spices in them. I'll have to call her to see if she still has the recipe.
YES YES YES
PLEASE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
bookmark this thread so you can post it. I'm totally and completely serious!
This came from my Grandmother Englehart. I haven't made them in years, and she hasn't either, but I do remember that they DID NOT taste like bacon.
BACON GREASE COOKIES
1 c. bacon grease
4 tbsp. dark molasses
1 egg
2 c. flour
1 tsp. salt
2 tsp. soda
1/2 tsp. ginger
1/2 tsp. cloves
1 tsp. cinnamon
1 1/2 c. sugar
Mix all wet ingredients together. Sift all dry ingredients except 1/2 cup sugar into wet ingredients. Mix well Scoop into small balls and roll in sugar (use 1/2 cup). Bake at 350 degrees for 10-12 minutes
I may have to make some this weekend, once I fry up a huge pile of bacon. I suppose you could substitue the bacon grease for lard or shortening.
KathysCC Gallery Moderator
Joined: Aug 18, 2007
Posts: 541
Location: Mississippi
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You can attach files in this forum You can download files in this forum
I had had a really rough day at work today and decided what the heck, so once I got home and got Zach to bed, I turned my skillet on and went to my happy place 
I topped off my bacon drippings jar and enjoyed handful after handful of crispy crunchy cracklings mmmmmmmmmmmmmmmm
Never heard of it before. I asked my husband what it was and he thought I was asking him what putain was!!!! LMAO!!!!!!!!!!!!!!!!!!!
It would taste like flour and be lumpy.
