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Old 11-14-2010, 04:15 PM   #31
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Suet? - Pure beef or mutton fat collected from around the kidneys!?

I don't make mince meat pie from the old fashioned recipes.

It's about 850 calories per 3.5 oz. which is too high for me to consider using for anything more than mixing with seed and feeding to the birds.
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Old 11-14-2010, 07:29 PM   #32
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I suspect that some folks do still use suet but these days it's not pc to admit that you use animal fats. I use lard in my pie crust and I justify it because it works so much better than shortening and since I only make a few pies per year I don't think I am hurting anyone. But there are those in my aquaintance who would be horrified to hear of this practice. To each his own.
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Old 11-14-2010, 07:34 PM   #33
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Quote:
Originally Posted by joesfolk View Post
I suspect that some folks do still use suet but these days it's not pc to admit that you use animal fats. I use lard in my pie crust and I justify it because it works so much better than shortening and since I only make a few pies per year I don't think I am hurting anyone. But there are those in my aquaintance who would be horrified to hear of this practice. To each his own.
I use lard too. I know what it is (I have rendered fat into lard myself). It has fewer weird chemicals. It's reasonably low in trans fats. And, of course, it works really well.
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Old 11-14-2010, 08:05 PM   #34
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Quote:
Originally Posted by joesfolk View Post
I suspect that some folks do still use suet but these days it's not pc to admit that you use animal fats. I use lard in my pie crust and I justify it because it works so much better than shortening and since I only make a few pies per year I don't think I am hurting anyone. But there are those in my aquaintance who would be horrified to hear of this practice. To each his own.
A friend of mine and I go to the store twice a year and blithely buy pounds of lard for our Tamales. If people don't like it, they don't have to eat them. But, we never seem to get anyone who turns them down.
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Old 11-14-2010, 08:26 PM   #35
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Suet and lard are two different things entirely. Suet comes from around either beef or mutton kidneys. It's not just ordinary fat, whereas lard is rendered pork fat... a different critter and process.

I use lard for making pie crusts too, although fortunately for my weight, 4 out of 5 pies I bake end up on someone elses table.
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Old 11-14-2010, 09:00 PM   #36
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I think our Latin American friends are much more accepting of meat fat as a general rule. Frankly I would rather use lard than say something that I consider more artificial like margarine. Give me a pound of butter anytime!
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Old 11-14-2010, 09:21 PM   #37
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If a recipe calls for margarine, I use butter, if it calls for shortening, I use lard.
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Old 11-14-2010, 09:34 PM   #38
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If a recipe calls for margarine, I use butter, if it calls for shortening, I use lard.
Same here.
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Old 11-14-2010, 09:41 PM   #39
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Fatheads Unite!
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Old 11-14-2010, 10:00 PM   #40
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Fatheads Unite!
Now, just who you calling a Fathead?
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