SC - my collected glossary

[LrdRas@aol.com]

In a message dated 9/17/00 9:16:00 PM Eastern Daylight Time, 
mooncat at in-tch.com writes:

<< What kind of fat
 are we talking about? Commercially rendered lard or something? are there
 alternatives? I need to make some quantity of a beef sausage w/out pork,
 for people at my feast who won't be able to eat pork--any suggestions? >>

Fat  is fat not 'grease'. Use fat that  has not been rendered. In the case of 
beef 'suet' is what you want. For pork that is  lean use 'fat back'.

Ras
The test of good manners is to be patient with bad ones.- Solomon Ibn Gabirol
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