"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-14-2007, 03:10 PM   #11
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
Quote:
Originally Posted by chiffonade
Stay away from the fats that solidify at room temperature. That's pretty universal.
Why is this?
__________________

__________________
chave982 is offline   Reply With Quote
Old 08-14-2007, 03:16 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,830
Quote:
Originally Posted by chave982
Well I can understand that...but aren't government organizations the same ones who promote margerine over butter, skim milk over whole milk, and "low fat" anything over full-fat, whole foods? We all know that the claims stating that these foods are healthier than their full-fat counterparts are mostly false.
I think there's little doubt that people eat too much fat in this country, so it's sensible to recommend low-fat alternatives. So the last sentence in the quote above may apply to you, but I don't think it applies to "all" of us.

Quote:
Originally Posted by chave982
It seems to me that these organizations' main goal is to convince us that anything low-fat is healthy, and healthy food is always low-fat.
I don't think that's the goal at all. The goal is to provide low-fat alternatives so people who want to lose weight can enjoy the foods they like, but with less fat.

Quote:
Originally Posted by chave982
BTW, the author of that book is very reputable and has written some other good books as well using all hard data and reliable sources.
She has been an editor and an author - Fran McCullough - I see no mention of any training as a nutrition expert and again, anyone can write whatever they want; that doesn't make it true.

As someone with a serious digestive disease, I've learned a lot about nutrition over the last several years, from my doctors, their nurses, registered dieticians and books. I'm not convinced that Fran McCullough is someone I should listen to regarding nutrition issues.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-14-2007, 04:01 PM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
Quote:
Originally Posted by chave982
Why is this?
Saturated fats (butter, lard) and hydroginated oils (vegetable shortening) are the ones that are solid at room temperature. These are generally considered among the most harmful.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-14-2007, 04:06 PM   #14
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
This is probably a dumb question but I've read a lot of posts raving about duck fat being incredible stuff. There was a post about frying up some kind of potatoes with it that sounded so good. Can you buy it already rendered or do I need to kill a duck myself? They don't have them at my local grocery store although I could probably find one at one of the higher end markets. I have never eaten duck and don't know how to cook it so I'm pretty sure I'd have a hard time getting the fat out of one properly if I miraculously managed to cook one without burning it up or drying it out or some other ghastly thing. Thanks for your patience.
Terry
__________________
Fisher's Mom is offline   Reply With Quote
Old 08-14-2007, 04:15 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,341
I'm surprised a city the size of San Antonio doesn't carry duck! I find frozen duck in the same section of the market where they keep frozen turkeys most of the year. Ask the meat manager.

You can buy duck fat here. However, I'd rather cook a duck and collect the fat.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-14-2007, 04:19 PM   #16
Cook
 
Join Date: Sep 2004
Location: Atlanta
Posts: 78
Send a message via ICQ to chiffonade Send a message via AIM to chiffonade Send a message via Yahoo to chiffonade
Quote:
Originally Posted by Fisher's Mom
This is probably a dumb question but I've read a lot of posts raving about duck fat being incredible stuff. There was a post about frying up some kind of potatoes with it that sounded so good. Can you buy it already rendered or do I need to kill a duck myself? Terry
a) Look for a Whole Foods or Fresh Market or Wild Oats. If they don't carry it - chances are they will order it for you.

b) go here: Welcome to Dartagnan for some of the best mail order duck products you will ever find. When I really want to splurge, I buy duck from them and am thrilled to find out Fresh Market will carry D'Artagnan products on request!
__________________
chiffonade is offline   Reply With Quote
Old 08-14-2007, 04:29 PM   #17
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
We do have a Whole Foods and a couple of upscale markets so I'm sure I can find duck. Most of our markets are geared toward Mexican food (the reason I love living here) so we have things like goat and whole pigs' heads at every store. When I lived in Houston, there was a large Asian community so duck was readily available in every market. Anyway, I'll look around and thanks for the help.
Terry
__________________
Fisher's Mom is offline   Reply With Quote
Old 08-14-2007, 04:33 PM   #18
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,830
Quote:
Originally Posted by Fisher's Mom
This is probably a dumb question but I've read a lot of posts raving about duck fat being incredible stuff. There was a post about frying up some kind of potatoes with it that sounded so good. Can you buy it already rendered or do I need to kill a duck myself? They don't have them at my local grocery store although I could probably find one at one of the higher end markets. I have never eaten duck and don't know how to cook it so I'm pretty sure I'd have a hard time getting the fat out of one properly if I miraculously managed to cook one without burning it up or drying it out or some other ghastly thing. Thanks for your patience.
Terry
Here's a recent thread on cooking duck: Crispy Duck Breast

Sounds great I had rare duck breast like this at a local restaurant not long ago - it was very good.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:49 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.