Subj : Fats was: Brisket
To   : JIM WELLER
From : Dave Drum
Date : Sun Sep 25 2022 06:27:00

-=> JIM WELLER wrote to RUTH HAFFLY <=-

 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.

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
 
MMMMM

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