Subj : Brisket                                                  [1]
To   : Dave Drum
From : Ruth Haffly
Date : Thu Sep 29 2022 11:55:24

Hi Dave,

 RH> even if it's ground beef with a crust/shell incorporating some tallow.
 RH> May try it as the fat in some biscuits also.

 DD> Tallow is rendered beef fat, also known as suet. Tallow is in the same

 RH> Suet is the fat from around the kidneys. I found that fact out years
 RH> I asking about. I finally settled for using some tallow. IIRC, the
 RH> recipe didn't call for a lot of suet so the tallow was an acceptable
 RH> substitute.

 DD> Leaf suet is from the kidney area. As is leaf lard. Which is what is
 DD> packaged and sold commercially. But any beef fat can become suet as
 DD> any pork fat can become lard. And any chicken/poultry/bird fat can
 DD> become schmaltz.

 DD> According to my research: "the hard white fat on the kidneys and loins
 DD> of cattle, sheep, and other animals, used to make foods including
 DD> puddings, pastry, and mincemeat.

The quirks of language. (G)

 DD> The accomaonying text is a nice treatise on whys and wherefores an
 DD> well as how to make your own.

 DD> All of which made yesterday a good day. I learned something new.  Bv)=

That made a very good day.


 DD> family as pork lard and schmaltz, also known as chicken fat. These
 DD> old-fashioned fats your thrifty Grandma cooked with are trendy again,

 RH> I don't know what my grandmothers used. My paternal grandmother passed
 RH> away before my parents got married so no way to ask her. My maternal
 RH> grandmother had the first of a series of strokes (over 7 years) when I
 RH> was in my early teens, before I got into cooking (other than for the
 RH> family). Never did ask her before she was not able to answer my
 RH> question.

 DD> My paternal granny snuffed it before my dad met my mom. But my
 DD> maternal grandmother and her mother lived to within a few weeks of the
 DD> century
 DD> mark. And they (my maternal grandparents) had a farm where cattle,
 DD> pigs and chickens were raised as meat animals (eggs, too, from the
 DD> chooks).

Farmer's wives can usually cook almost anything out of what's
grown/raised on the farm. (G)

 RH> I've used bacon fat and lard, even refined our own one year when we
 RH> bought a pig & had it cut up. OTOH, I've not really worked with beef
 RH> fat (tallow) so it will be interesting to try.

 DD> Have fun. Here is one of the favourite thing my grandmother made with
 DD> suet (after mincemeat pie).

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Johnny Bull (Suet) Pudding
 DD>  Categories: Puddings, Beef, Fruits, Desserts, Sauces
 DD>       Yield: 4 Servings

I've read about suet pudding before, first time I've seen a recipe for
it. I'd probably make the hard sauce without the brandy tho.

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


.... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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