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Post by Deleted on Feb 25, 2009 7:54:08 GMT
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Post by bazfaz on Feb 25, 2009 9:07:48 GMT
SkyP should read that. No more fudgcicles for her. No more processed food.
In the USA 25 years ago my daughter said she had to have something to eat, she couln't last out until Lunch. We pulled up at a supermarket and she chose a bun. While she was eating the bun I looked at the pacaking. It listed 32 ingtrdients, most of which I had never heard of,
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Post by Jazz on Feb 25, 2009 9:19:13 GMT
This is an excellent article! I like her unapologetic defense of fat, her reasons, and glimpses of it in historical context. I seldom use or eat animal fats and she has convinced me to explore this a little bit. This is another short article on the book, Fat: An Appreciation of a Misunderstood Ingredient With Recipes.www.cbc.ca/health/story/2008/09/15/f-mclagan-fat.htmlMcLagan wrote another book that I will get, Bones: Recipes, History and Lore. This was 'inspired by a Proustian moment with a plate of bones in Paris'. Most of the time I cook with olive oil. |
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Post by hal2000 on Feb 25, 2009 9:40:15 GMT
<< animal fat was declared "the greasy killer" >>
That is the sort of statement that makes people panic.
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Post by Deleted on Feb 25, 2009 11:56:13 GMT
This is an interesting,infformative article. I agree with the fact that most people don't know how to roast a chicken and that animal fat doesn't contain trans. Mr. C. always strains the remainder of the drippings from a lemon or rosemary roast chicken that I make and freezes it for future use in a roux for gumbo. I think that the loss of these jewels after having to toss everything after Katrina hurt more than having to buy a new fridge.
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Post by lagatta on Mar 2, 2009 23:55:56 GMT
I've been wanting to get her book on bones for a long time - I'm always after butchers for stock bones, and buying up packets of chicken bones from a butcher's at the Jean-Talon market to make soup and stock. Fat is intriguing, though I'm glad she acknowledges that the contemporary French relationship to food is no longer as healthy as it once was, and there are lots of erzatz "light" products full of strange modified starches.
I also usually cook with olive oil, but duck fat is divine, and doesn't have the health drawbacks that some other animal fats do.
But then there is a perfectly-aged saucisson...
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Post by bazfaz on Mar 3, 2009 8:06:00 GMT
There is usually a jar of duc fat in the fridge because we eat roast duck quite often. Using duck fat to mae piperade (or a mixture of duck fat and olive oil) adds a depth of flavour to it.
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Post by mockchoc on Mar 4, 2009 6:41:12 GMT
I have ordered some goose fat from my boss today.
After researching online it said that goose is better than duck so I'm going with that this time.
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Post by Deleted on Mar 4, 2009 7:18:28 GMT
Is your boss a clandestine goose fat trafficker, mockchoc?
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