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 Topic: The Joy Of Lard and Old Fashioned Food
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21/3/2023 at 8:54am
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I got meningococcal meningitis when I was 17 - I collapsed, was caught in a fire, and woke up 2 weeks later - my vulnerability to it was hereditary.
There's even good evidence that breaking bones is hereditary beyond merely the strength of your bones - clumsiness has been proven to be hereditary and clumsy people are more likely to have accidents.
There's even a strong genetic element to addictions - my nan smoked all her life until the doctor told her to stop. She just stopped. Immediately. I used to smoke every so often, did quiet a few drugs as well in my 20's, and just stopped overnight when me and my (now) wife decided to stop. I had people from my group that didnt survive and I dont believe for one minute it was 100% their individual determination or upbringing. I had a girlfiend who ultimately smoked herself to death,.
We see this in dog breeding - dogs can be bred for certain character and physical traits, in principle the same must apply to humans. It then becomes a very complex moral dilemma - if you could identify the (e.g.) addiction gene and "correct" it, should you? They already are working on effective gene solution for some conditions, but where do you stop?
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22/3/2023 at 10:46pm
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Tescos have it too.
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28/3/2023 at 8:16pm
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I carry my own lard - around my backside.
Back in the 50's she used the old Yorky Range for everything, including a mahoosive beef joint, the old fashioned way and collected the dripping in a tray.
She used to place the cooked joint in the hearth on the right-hand side.
One Sunday my mother took the joint out and put it on the left.
Now if you can imagine my mother running up the field chasing a bloody great Airedale Terrier up the field chasing the dog with it's Sunday roast hanging out of it's mouth........
The left side of the hearth was where the dog's dinner was placed.
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28/3/2023 at 11:53pm
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Last Friday, I bought 2 big pieces of rump steaks, sliced up, marinated them in 2 different flavours/styles (Chinese and Korean) and portioned into single portion tubs for the freezer.
I asked for rump as the steaks came with a nice strip of fat which I cut up into bite size pieces, fried till crispy, and washed down with a glass of beer, sooooooo good with just a sprinkle of salt and pepper.
I also got a small tub of beef fat out of the steak fats, now in the fridge for later use.
DK 
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* Treat life events like a dog: if you can't eat it, play with it or hump it, p1$$ on it and walk away!
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29/3/2023 at 11:20am
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Quote: Originally posted by Fiona W on 16/3/2023
Up our way, the Chinese takeaways make the best fish n chips because they use fresh oil at the right hot temperature. Rancid oil is as horrible as rancid lard.
Have to agree. Chips from the Chinese - any Chinese, always taste better than from any chip shop. Ironically, its rare we get chips with our takeaway. And rarer we get fish and chips from the shop. 99% of the time we buy wet fish and either do it in the frying pan, or coat it in panko's and deep fry. Eons better!
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29/3/2023 at 6:43pm
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Please do not keep on about fish and chips as I can no longer eat them. My digestive system can no longer tolerate them.
But I do enjoy a piece of microwaved cod, mash and an extremely generous portion of lemon juice. Alternatively, during Spring, I have made a wild garlic sauce as accompaniment.
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via mobile 21/3/2023 at 4:08pm
