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Topic: The Joy Of Lard and Old Fashioned Food

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Gram

20/3/2023 at 10:34pm
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Quote: Originally posted by Mitchamitri on 20/3/2023
Lot of it is genetics when it comes to health related issues.

Definitely - If your parents hadn't had any children, you wouldn't have any health related issues...

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dk168

20/3/2023 at 11:21pm
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Just had a late night snack - a slice of multi-grain bread, thickly buttered, with freshly ground black pepper and coarse sea salt sprinkled on top, yum!

I was reading this thread and became a bit peckish!

DK

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Mitchamitri

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?

DaneR

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Age is a big thing with addiction too. Start something in your teens and it's harder to break the habit. Smoking is often called a paediatric disease as the only people really strongly addicted are the ones that started as children

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Dogs die in hot cars!
They also die if you leave them in the freezer.
Please keep your dogs at room temperature!

Mrs. Bonce

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Luckily I didn't inherit Mum's COPD or depression. Dad probably had a heart attack in his 30s but it was not diagnosed. He probably had high blood pressure which was not diagnosed and mis diagnosed heart problems. He dropped dead at 70, Mum was only 64. Here I am, on medication for heart and high blood pressure, doing ok at 75.

jackie cassell

via mobile 22/3/2023 at 9:34pm
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Where did you buy your Lard I haven't been able to get lard any where

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Jackie

dk168

22/3/2023 at 9:47pm
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Quote: Originally posted by jackie cassell on 22/3/2023
Where did you buy your Lard I haven't been able to get lard any where

My local Morrisons stocks lard and beef dripping in the chiller section with the butters.

DK

franbee

22/3/2023 at 10:46pm
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Tescos have it too.

jackie cassell

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Our local Tesco doesn't sell it I will try Morrisons

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Jackie

Bridgelayer

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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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some days you are the tree.

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dk168

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

Mick S.

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!

Ancient Uncle

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.

Oswestry Ed

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My Dad had a butchers shop in Rochdale in the 1960s my job after school was to render beef fat and fill 1 lb & 1/2 lb tubs. We used to sell loads of it.
We also along with traditional meat joints sold loads of :- Tripe, Boiled Cow Heel, Pigs Trotters, Haslet, Pressed Ox tongues.
Pork belly wasn't trendy then and Lamb Shanks were hard to sell. Spare Ribs didn't exist as all bones had to be removed clean.

Coggles

31/3/2023 at 8:10pm
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I don’t like the smell of lard when frying with it but use it for pastry and savoury scones where I like the taste, sometimes half and half with butter. Toast and dripping with lots of salt on it was a regular Sunday tea at my house growing up - I loved it - healthy stuff!

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