[Sca-cooks] Injecting fats (was RE: Helloooo???)

Nick Sasso grizly at mindspring.com
Tue Jan 9 18:59:27 PST 2007

-----Original Message-----
> > > > Phil Troy / G. Tacitus Adamantius wrote:

>There's been a lot of activity today on the East Kingdom Cooks' Guild
>List, where one of our favorite people has recently shown up wishing
>to discuss all the saturated fat and sodium we, as cooks, insist on
>injecting directly into the veins of our unsuspecting victims.

Oh, golly, and I'm missing it...

He's right about the saturated fat though... I have a special syringe
now :-)

Adele de Maisieres    < < < < < < < < < < < <

I am from MEridies, but I used to do the same thing.  I used to inject
melted lard, fresh rendered from early century lard hogs, and heavily
salted.  Now I think it is more important to switch over to the
lowest-priced heritage baking shortening (not the stuff recently
reformulated to meet new standards).  I use less salt with this, but the
trans fats will make you delerious.   (end sadonism)

BTW, Pork skins fried in actual lard with salt are a joy to behold,
regardless of the health alerts!

niccolo difrancesco
(eeek! I'm looking at doing a pork shoulder confit next weekend for the
experience of it.  Mmmmmm, fatty pork braised in seasoned, pork fat! Rock
on!  Maybe a salt/honey gastrique ala Apiscius?)

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