Thinking about eating fat doesn't really appeal to me much.
Actually eating it is really quite a pleasure under the right circumstances; especially when I'm blissfully unaware of it.
And you don't eat it plain fercryingoutloud.
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Thinking about eating fat doesn't really appeal to me much.
Actually eating it is really quite a pleasure under the right circumstances; especially when I'm blissfully unaware of it.
And you don't eat it plain fercryingoutloud.
Aw shucks! I finally had real fruitcake today for the first time since I was little, and I was going to vote, but the poll is closed. I liked it. It was made by the mother of one of the kids in my lbs, with no booze, but otherwise very traditional, even baked in a can. Lovely dried fruit and nuts, no florescent colors. I was thinking the ice cream would be good.
Suet is fat off beef (or maybe also mutton) kidneys. It's a fairly hard, white fat that doesn't really have a lot of taste, just a unique melting point that makes it useful for steamed pudding.Quote:
Originally Posted by Zen
It's one of the secret ingredients in my Mom's family's Carrot Pudding, traditionally served for desert around Christmas time (at least it was, until everybody got worried about eating too much fat and/or any meat products at all). I wouldn't use the stuff sold for bird feed and always used to get mine from the butcher, usually by special order.
Meanwhile, back on topic, I like good fruitcake, but can't be bothered with the store-bought stuff with artificially green & red things.
Fat in foods should always be a secret ingredient!