Michael Kuettner wrote:
>
> "Arri London" schrieb :
> >
> <snip>
> > I wash the pork fat thoroughly and trim off any meat bits. The pork fat
> > is wiped dry and cut into small pieces. Loaded into a cast iron frying
> > pan and heated over a low flame until no solid fat is left, with a
> > little stirring from time to time. It will take a while but there's no
> > particular smell to it. The fat is cooled slightly then poured into a
> > stainless steel bowl (Pyrex is fine too) and covered tightly and
> > refrigerated. There might be some cracklings in the pan, which are
> > fished out, drained and salted for snacking.
>
> Mix the cracklings with a little lard and smear that on sour-dough bread.
> A little salt and pepper ...

Yes indeed. Haven't eaten that in years! It's good on matzo as well, but
perhaps a touch disrespectful

<snip>


> Cheers,
>
> Michael Kuettner

Arri London wrote:
>
> Michael Kuettner wrote:

>> Mix the cracklings with a little lard and smear that on sour-dough bread.
>> A little salt and pepper ...
>
> Yes indeed. Haven't eaten that in years! It's good on matzo as well, but
> perhaps a touch disrespectful
>

Better to use chicken fat on matzo. <g>

It sounds like making lard isn't much different from rendering chicken
fat, except that I like to flavor my chicken fat by adding diced onion
near the end of the rendering process. The cracklings a/k/a gribbiness
and fried onions sprinkled with salt and pepper are my reward for
rendering the chicken fat.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Jean B." schrieb :
> Michael Kuettner wrote:
>
>> I lived there until I was 8 years old.
>> Then we moved to another city. But I spent my summer holidays
>> in my old home.
>> It was just 500 metres away from the cathedral. When you've heard
>> Bach's Toccata in this building, you're changed forever.
>> Those accoustics ...
>
> I'm sure it would give me chills....
>
Here's a picture of it. It looks like this since 1438.
<http://www.kath-kirche-graz.org/cms/content/view/full/98>

>> Luckily, most cities in my country have old towns (the centers).
>> Everything later than 1500 is considered "modern" ;-)
>
> I really wish I had lived in Europe for awhile. The history, the
> architecture, etc. would have been just thrilling for me.
>>
>> Should I tell the story of how my "Garum" exploded ? ;-)
>>
>
> Uh, yes. Please do.
>
OK. First the disclaimer :
Don't try this at home, kids !

One fine springday in Italy, I caught 2 kilos of small fish and put them
in an earthenware jug. I put in some herbs and filled up with salt water.
Next I formed a lid from clay and stuck a metal pipe in it in a 45 deg
angle, so that gases could escape and no rain come in.
I put the lid on the pot, smeared more clay to seal the jug and put it in
a sunny place in the garden (garum needs 2 years to "ripen").
One fine springday in the following year, my neighbours were gardening
(the story is what they told me, I wasn't in Italy on that day).
Suddenly thy heard a <WHOOOMPHH> and a piece of pipe sailed into
their garden.
When examining it, they saw a very dead mouse stuck in it.
Next they noticed a certain <ahem> aroma of fish. Looking into our
garden, they saw bits of fish everywhere.
Five minutes after that happened, the first cats arrived. Followed
by more and more as they got the scent. The garden looked like it was
wearing a fur-coat. They devoured every last bit of fish and licked
the grass, shards and bushes clean.
Summary : My experiment seems to have been a success; at least the feral
cats thought so ;-)

Cheers,

Michael Kuettner

"Jean B." schrieb :
> Michael Kuettner wrote:
>
>> I lived there until I was 8 years old.
>> Then we moved to another city. But I spent my summer holidays
>> in my old home.
>> It was just 500 metres away from the cathedral. When you've heard
>> Bach's Toccata in this building, you're changed forever.
>> Those accoustics ...
>
> I'm sure it would give me chills....
>
Here's a picture of it. It looks like this since 1438.
<http://www.kath-kirche-graz.org/cms/content/view/full/98>

>> Luckily, most cities in my country have old towns (the centers).
>> Everything later than 1500 is considered "modern" ;-)
>
> I really wish I had lived in Europe for awhile. The history, the
> architecture, etc. would have been just thrilling for me.
>>
>> Should I tell the story of how my "Garum" exploded ? ;-)
>>
>
> Uh, yes. Please do.
>
OK. First the disclaimer :
Don't try this at home, kids !

One fine springday in Italy, I caught 2 kilos of small fish and put them
in an earthenware jug. I put in some herbs and filled up with salt water.
Next I formed a lid from clay and stuck a metal pipe in it in a 45 deg
angle, so that gases could escape and no rain come in.
I put the lid on the pot, smeared more clay to seal the jug and put it in
a sunny place in the garden (garum needs 2 years to "ripen").
One fine springday in the following year, my neighbours were gardening
(the story is what they told me, I wasn't in Italy on that day).
Suddenly thy heard a <WHOOOMPHH> and a piece of pipe sailed into
their garden.
When examining it, they saw a very dead mouse stuck in it.
Next they noticed a certain <ahem> aroma of fish. Looking into our
garden, they saw bits of fish everywhere.
Five minutes after that happened, the first cats arrived. Followed
by more and more as they got the scent. The garden looked like it was
wearing a fur-coat. They devoured every last bit of fish and licked
the grass, shards and bushes clean.
Summary : My experiment seems to have been a success; at least the feral
cats thought so ;-)

Cheers,

Michael Kuettner

"Jean B." schrieb :
> Michael Kuettner wrote:
>
>> I lived there until I was 8 years old.
>> Then we moved to another city. But I spent my summer holidays
>> in my old home.
>> It was just 500 metres away from the cathedral. When you've heard
>> Bach's Toccata in this building, you're changed forever.
>> Those accoustics ...
>
> I'm sure it would give me chills....
>
Here's a picture of it. It looks like this since 1438.
<http://www.kath-kirche-graz.org/cms/content/view/full/98>

>> Luckily, most cities in my country have old towns (the centers).
>> Everything later than 1500 is considered "modern" ;-)
>
> I really wish I had lived in Europe for awhile. The history, the
> architecture, etc. would have been just thrilling for me.
>>
>> Should I tell the story of how my "Garum" exploded ? ;-)
>>
>
> Uh, yes. Please do.
>
OK. First the disclaimer :
Don't try this at home, kids !

One fine springday in Italy, I caught 2 kilos of small fish and put them
in an earthenware jug. I put in some herbs and filled up with salt water.
Next I formed a lid from clay and stuck a metal pipe in it in a 45 deg
angle, so that gases could escape and no rain come in.
I put the lid on the pot, smeared more clay to seal the jug and put it in
a sunny place in the garden (garum needs 2 years to "ripen").
One fine springday in the following year, my neighbours were gardening
(the story is what they told me, I wasn't in Italy on that day).
Suddenly thy heard a <WHOOOMPHH> and a piece of pipe sailed into
their garden.
When examining it, they saw a very dead mouse stuck in it.
Next they noticed a certain <ahem> aroma of fish. Looking into our
garden, they saw bits of fish everywhere.
Five minutes after that happened, the first cats arrived. Followed
by more and more as they got the scent. The garden looked like it was
wearing a fur-coat. They devoured every last bit of fish and licked
the grass, shards and bushes clean.
Summary : My experiment seems to have been a success; at least the feral
cats thought so ;-)

Cheers,

Michael Kuettner

Michael Kuettner wrote:
> "Jean B." schrieb :
>> Michael Kuettner wrote:
>>
>>> I lived there until I was 8 years old.
>>> Then we moved to another city. But I spent my summer holidays
>>> in my old home.
>>> It was just 500 metres away from the cathedral. When you've heard
>>> Bach's Toccata in this building, you're changed forever.
>>> Those accoustics ...
>> I'm sure it would give me chills....
>>
> Here's a picture of it. It looks like this since 1438.
> <http://www.kath-kirche-graz.org/cms/content/view/full/98>

Of the rooftops... I did actually remember Seamonkey's ability to
translate pages, but I didn't see any links to additional pictures.
>
>>> Luckily, most cities in my country have old towns (the centers).
>>> Everything later than 1500 is considered "modern" ;-)
>> I really wish I had lived in Europe for awhile. The history, the
>> architecture, etc. would have been just thrilling for me.
>>> Should I tell the story of how my "Garum" exploded ? ;-)
>>>
>> Uh, yes. Please do.
>>
> OK. First the disclaimer :
> Don't try this at home, kids !
>
> One fine springday in Italy, I caught 2 kilos of small fish and put them
> in an earthenware jug. I put in some herbs and filled up with salt water.
> Next I formed a lid from clay and stuck a metal pipe in it in a 45 deg
> angle, so that gases could escape and no rain come in.
> I put the lid on the pot, smeared more clay to seal the jug and put it in
> a sunny place in the garden (garum needs 2 years to "ripen").
> One fine springday in the following year, my neighbours were gardening
> (the story is what they told me, I wasn't in Italy on that day).
> Suddenly thy heard a <WHOOOMPHH> and a piece of pipe sailed into
> their garden.
> When examining it, they saw a very dead mouse stuck in it.
> Next they noticed a certain <ahem> aroma of fish. Looking into our
> garden, they saw bits of fish everywhere.
> Five minutes after that happened, the first cats arrived. Followed
> by more and more as they got the scent. The garden looked like it was
> wearing a fur-coat. They devoured every last bit of fish and licked
> the grass, shards and bushes clean.
> Summary : My experiment seems to have been a success; at least the feral
> cats thought so ;-)
>
> Cheers,
>
> Michael Kuettner
>

OMG! How funny (since no one was hurt)! Did the mouse block the
pipe and cause a buildup of gas? How DID the ancient Romans make
this?

--
Jean B.

"Jean B." schrieb :
> Michael Kuettner wrote:
>> "Jean B." schrieb :
>>> Michael Kuettner wrote:
>>>
>>>> I lived there until I was 8 years old.
>>>> Then we moved to another city. But I spent my summer holidays
>>>> in my old home.
>>>> It was just 500 metres away from the cathedral. When you've heard
>>>> Bach's Toccata in this building, you're changed forever.
>>>> Those accoustics ...
>>> I'm sure it would give me chills....
>>>
>> Here's a picture of it. It looks like this since 1438.
>> <http://www.kath-kirche-graz.org/cms/content/view/full/98>
>
> Of the rooftops... I did actually remember Seamonkey's ability to translate
> pages, but I didn't see any links to additional pictures.

Here are some additional ones :

<http://de.wikipedia.org/wiki/Grazer_Dom>
>>
<snip>
> OMG! How funny (since no one was hurt)! Did the mouse block the pipe and
> cause a buildup of gas?

I suspect it, yes.

> How DID the ancient Romans make this?
>
Roughly, like I described but with larger vessels.
The accounts from Apicius, Vitruvius and Agricola describe the
process a little bit, but much is unknown.

Cheers,

Michael Kuettner

Janet Wilder wrote:
>
> Arri London wrote:
> >
> > Michael Kuettner wrote:
>
> >> Mix the cracklings with a little lard and smear that on sour-dough bread.
> >> A little salt and pepper ...
> >
> > Yes indeed. Haven't eaten that in years! It's good on matzo as well, but
> > perhaps a touch disrespectful
> >
>
> Better to use chicken fat on matzo. <g>

But of course <g>. However it takes us so long to accumulate enough
chicken fat for a decent rendering session, we rarely bother. The pork
fat we can buy by the pound.
>
> It sounds like making lard isn't much different from rendering chicken
> fat, except that I like to flavor my chicken fat by adding diced onion
> near the end of the rendering process. The cracklings a/k/a gribbiness
> and fried onions sprinkled with salt and pepper are my reward for
> rendering the chicken fat.
>
> --
> Janet Wilder
>

We don't flavour the lard with anything as it is also used for sweet
dishes, such as sweet tamales and bizcochitos (a type of
biscuit/cookie). Onion wouldn't always be the best choice...

On Jun 26, 6:21 pm, "Jean B." > wrote:
> Thanks again for this excellent clue. I don't know why *I* never
> thought of farmer's markets. I did a quick scan and saw three
> possible vendors. I have written to a couple of them. I may just
> get some unadulterated lard soon.
> --
> Jean B.

I didn't see the OP, but if you have any commercial meat lockers in
your area (like the hunters use for their game processing), they will
always have lard on hand.

N.

On Jun 26, 10:03 pm, Wayne Boatwright > wrote:
> On Thu 26 Jun 2008 07:55:43p, Christine Dabney told us...
>
>
>
> > On Fri, 27 Jun 2008 01:56:48 GMT, Wayne Boatwright
> > > wrote:
>
> >>On Thu 26 Jun 2008 06:40:34p, Jean B. told us...
>
> >>>>> Lucky you! And have you bought any lard?
>
> >>> Oh! Lucky you! Well, now I am optimistic that I can play around
> >>> with lard. I REALLY didn't want to buy the lard that is in the
> >>> supermarket, which contains, IIRC, BHT and partially hydrogenated
> >>> lard. Why the latter, I do not know.
>
> >>Pure unadulterated lard is not prticularly creamy, in fact, can be quite
> >>firm. It's ideal for some purposes like cutting into flour for pastry,
> >>but requires rigorous creaming with a good mixer for other purposes.
>
> > I just got some "real" lard yesterday, from the new Mexican megamart
> > here in town. It was so fresh, that it hadn't even solidified in the
> > quart containers they sold it in, and it was still a tiny bit warm.
>
> > I am thinking of frying chicken with it....
>
> > Christine
>
> Wow, it couldn't be fresher than that! Perfect for frying that
chicken,
> Christine. Be sure and refrigerate what you don't use.
>
> --
> Wayne Boatwright
> -------------------------------------------

Now I'm curious about - my grandma never refrigerated lard (and
neither did my mom). Of course, they both rendered their own from
their own farm hogs. Why refrigerate what essentially is home-
rendered, as in Christine's purchase? (I've bought lard at the
supermarket, but seldom - just too lazy to drive a few miles for the
good stuff, I guess.)

N.

On Jul 2, 3:04*pm, Nancy2 > wrote:
> On Jun 26, 10:03 pm, Wayne Boatwright > wrote:
>
>
>
> > On Thu 26 Jun 2008 07:55:43p, Christine Dabney told us...
>
> > > On Fri, 27 Jun 2008 01:56:48 GMT, Wayne Boatwright
> > > > wrote:
>
> > >>On Thu 26 Jun 2008 06:40:34p, Jean B. told us...
>
> > >>>>> Lucky you! *And have you bought any lard?
>
> > >>> Oh! *Lucky you! *Well, now I am optimistic that I can play around
> > >>> with lard. *I REALLY didn't want to buy the lard that is in the
> > >>> supermarket, which contains, IIRC, BHT and partially hydrogenated
> > >>> lard. *Why the latter, I do not know.
>
> > >>Pure unadulterated lard is not prticularly creamy, in fact, can be quite
> > >>firm. *It's ideal for some purposes like cutting into flour for pastry,
> > >>but requires rigorous creaming with a good mixer for other purposes.
>
> > > I just got some "real" lard yesterday, from the new Mexican megamart
> > > here in town. * It was so fresh, that it hadn't even solidified in the
> > > quart containers they sold it in, and it was still a tiny bit warm.
>
> > > I am thinking of frying chicken with it....
>
> > > Christine
>
> *> Wow, it couldn't be fresher than that! *Perfect for frying that
> chicken,
>
> > Christine. *Be sure and refrigerate what you don't use.
>
> > --
> > * * * * * * *Wayne Boatwright
> > -------------------------------------------
>
> Now I'm curious about - my grandma never refrigerated lard (and
> neither did my mom). *Of course, they both rendered their own from
> their own farm hogs. *Why refrigerate what essentially is * home-
> rendered, as in Christine's purchase? *(I've bought lard at the
> supermarket, but seldom - just too lazy to drive a few miles for the
> good stuff, I guess.)

I was wondering that too. An old friend used to make his own lard and
stored in a closet in the mud room. He certainly never refrigerated
it.

John Kane Kingston ON Canada

"Jean B." wrote:
> Thanks again for this excellent clue. �I don't know why *I* never
> thought of farmer's markets. �I did a quick scan and saw three
> possible vendors. �I have written to a couple of them. �I may just
> get some unadulterated lard soon.

Why do you want unadulterated lard... you're not going to like the
stink. By definition lard sold for culinary use is processed.


lard
n. RENDERED and CLARIFIED pork fat, the quality of which depends on
the area the fat came from and the method of rendering. The very best
is leaf lard, which comes from the fat around the animal's kidneys.
Unprocessed lard has quite a strong flavor and a soft texture. Lard
can be processed in many ways including filtering, bleaching,
hydrogenation and emulsification. In general, processed lard is firmer
(about the consistency of VEGETABLE SHORTENING), has a milder, more
nutlike flavor and a longer shelf life. Lard is richer than many other
fats and therefore makes extremely tender, flaky biscuits and
pastries. It's a flavorful fat for frying and is widely used
throughout South America and many European countries. When
substituting lard for butter in baking, reduce the amount by 20 to 25
percent. All lard should be tightly wrapped to prevent absorption of
other flavors. It may be stored at room temperature or in the
refrigerator, depending on how it has been processed. Always check the
label for storage directions.

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

"John Kane" schrieb :
Nancy2 wrote:

>> Now I'm curious about - my grandma never refrigerated lard (and
>> neither did my mom). Of course, they both rendered their own from
>> their own farm hogs. Why refrigerate what essentially is home-
>> rendered, as in Christine's purchase? (I've bought lard at the
>> supermarket, but seldom - just too lazy to drive a few miles for the
>> good stuff, I guess.)

> I was wondering that too. An old friend used to make his own lard and
> stored in a closet in the mud room. He certainly never refrigerated
> it.


To keep the lard from getting rancid.
Not everyone has a mud room.

Lard keeps pretty well at low temperatures.

Cheers,

Michael Kuettner

Michael Kuettner wrote:
> "Jean B." schrieb :
>> Michael Kuettner wrote:
>>> "Jean B." schrieb :
>>>> Michael Kuettner wrote:
>>>>
>>>>> I lived there until I was 8 years old.
>>>>> Then we moved to another city. But I spent my summer holidays
>>>>> in my old home.
>>>>> It was just 500 metres away from the cathedral. When you've heard
>>>>> Bach's Toccata in this building, you're changed forever.
>>>>> Those accoustics ...
>>>> I'm sure it would give me chills....
>>>>
>>> Here's a picture of it. It looks like this since 1438.
>>> <http://www.kath-kirche-graz.org/cms/content/view/full/98>
>> Of the rooftops... I did actually remember Seamonkey's ability to translate
>> pages, but I didn't see any links to additional pictures.
>
> Here are some additional ones :
>
> <http://de.wikipedia.org/wiki/Grazer_Dom>
> <snip>
>> OMG! How funny (since no one was hurt)! Did the mouse block the pipe and
>> cause a buildup of gas?
>
> I suspect it, yes.
>
>> How DID the ancient Romans make this?
>>
> Roughly, like I described but with larger vessels.
> The accounts from Apicius, Vitruvius and Agricola describe the
> process a little bit, but much is unknown.
>
> Cheers,
>
> Michael Kuettner
>
>
I'll have to refresh my memory, although even when I was dabbling
in ancient cuisines, I didn't go THAT far.

--
Jean B.

Nancy2 wrote:
> I didn't see the OP, but if you have any commercial meat lockers in
> your area (like the hunters use for their game processing), they will
> always have lard on hand.
>
> N.

I don't know of any--which doesn't mean they don't exist.

I am reminded that I need to ping another potential source.

--
Jean B.

Sheldon wrote:
> Why do you want unadulterated lard... you're not going to like the
> stink. By definition lard sold for culinary use is processed.
>
>
> lard
> n. RENDERED and CLARIFIED pork fat, the quality of which depends on
> the area the fat came from and the method of rendering. The very best
> is leaf lard, which comes from the fat around the animal's kidneys.
> Unprocessed lard has quite a strong flavor and a soft texture. Lard
> can be processed in many ways including filtering, bleaching,
> hydrogenation and emulsification. In general, processed lard is firmer
> (about the consistency of VEGETABLE SHORTENING), has a milder, more
> nutlike flavor and a longer shelf life. Lard is richer than many other
> fats and therefore makes extremely tender, flaky biscuits and
> pastries. It's a flavorful fat for frying and is widely used
> throughout South America and many European countries. When
> substituting lard for butter in baking, reduce the amount by 20 to 25
> percent. All lard should be tightly wrapped to prevent absorption of
> other flavors. It may be stored at room temperature or in the
> refrigerator, depending on how it has been processed. Always check the
> label for storage directions.
>
> � Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>

I want it to try to replicate some old recipes.... Also, the
partially hydrogenated lard doesn't sound very healthy (if one can
use that word in this context).
--
Jean B.

"Jean B." schrieb :
> Michael Kuettner wrote:
<snip garum AKA liquamen>

> I'll have to refresh my memory, although even when I was dabbling in ancient
> cuisines, I didn't go THAT far.
>
Where's your sense of adventure ? ;-)
Now, where is that recipe for Babylonian lentils ....

Cheers,

Michael Kuettner

Michael Kuettner wrote:
> "Jean B." schrieb :
>> Michael Kuettner wrote:
> <snip garum AKA liquamen>
>
>> I'll have to refresh my memory, although even when I was dabbling in ancient
>> cuisines, I didn't go THAT far.
>>
> Where's your sense of adventure ? ;-)
> Now, where is that recipe for Babylonian lentils ....
>
> Cheers,
>
> Michael Kuettner
>
>
Do YOU have it? :-)

--
Jean B.