Beef fat! Now that takes me back. Do they still use 'lard and/or vegetable shortening' as well? Anyone else even slightly nostalgic for the days of kashrut via reading the label?
Great. Now I'll have to hide from the Artscroll firemen, who will burn all my records of such days, and end by the Ministry of Truth making me an un-person. Sorry, Ari, in the early to mid 60s the number of people who kept kosher by reading the labels was non-trivial.
I remember Mom taking me to the home of an older friend's for dinner, where we had cornbread. I love cornbread. I found this fairly inedible.
Mom told me later that she had used lard instead of Crisco or butter, and that it wasn't very pure lard. . .
I also used to know an old guy (huge, would sit down and eat a pie with his fork in one hand, and alternating between a glucose tester and a syringe of insulin in the other, that's how he controlled his diabetes) who kept a can of fat in the fridge -- bacon and sausage, mostly, he just poured off the fat from whatever meat he was cooking -- and used that in most of his baking. He'd pour on top, chill, scoop as needed. I don't want to know about the fat in the bottom of the can, or how old the oldest molecules in the can were.
I guess it's frugal, for them who want frugal and don't care about whether they're getting animal fat or what animal it's from, or whether one's putting bacon nitrates in one's biscuits. But I prefer butter or vegetable fat.
My mother kept a can for meat fat on hand, but it was destined for the trash. (She didn't want to pour it down the drain lest it congeal in inconvenient places.) The idea of recycling that would gross me out even without kashrut issues.
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(no subject)
Date: 2005-11-06 05:37 pm (UTC)Not surprising, but yuck.
(no subject)
Date: 2005-11-06 05:42 pm (UTC)Anyone else even slightly nostalgic for the days of kashrut via reading the label?
(no subject)
Date: 2005-11-06 05:44 pm (UTC)(no subject)
Date: 2005-11-06 06:14 pm (UTC)(no subject)
Date: 2005-11-06 07:19 pm (UTC)(no subject)
Date: 2005-11-06 05:58 pm (UTC)Mom told me later that she had used lard instead of Crisco or butter, and that it wasn't very pure lard. . .
I also used to know an old guy (huge, would sit down and eat a pie with his fork in one hand, and alternating between a glucose tester and a syringe of insulin in the other, that's how he controlled his diabetes) who kept a can of fat in the fridge -- bacon and sausage, mostly, he just poured off the fat from whatever meat he was cooking -- and used that in most of his baking. He'd pour on top, chill, scoop as needed. I don't want to know about the fat in the bottom of the can, or how old the oldest molecules in the can were.
I guess it's frugal, for them who want frugal and don't care about whether they're getting animal fat or what animal it's from, or whether one's putting bacon nitrates in one's biscuits. But I prefer butter or vegetable fat.
(no subject)
Date: 2005-11-06 10:44 pm (UTC)My mother kept a can for meat fat on hand, but it was destined for the trash. (She didn't want to pour it down the drain lest it congeal in inconvenient places.) The idea of recycling that would gross me out even without kashrut issues.
(no subject)
Date: 2005-11-06 07:15 pm (UTC)bummer for you though... bleh.
(no subject)
Date: 2005-11-06 07:31 pm (UTC)It's mooing. :-)
(no subject)
Date: 2005-11-06 07:35 pm (UTC)(no subject)
Date: 2005-11-06 07:39 pm (UTC)Okay, that sounds more than a little demented. :-)
(no subject)
Date: 2005-11-06 07:40 pm (UTC);)