[Sca-cooks] Pie dough
wyldrose at tds.net
Mon Feb 22 07:14:41 PST 2010
A lot of old' timers would set out bacon fat/drippings (from the left
overs from frying bacon) as a spread for bread or to be added to potatoes.
My Dad always wanted it and I had heard from others that people who
couldn't afford butter did this and it was also done during World War II
when people couldn't get butter. It is still set out sometimes in the
local Native American community for the elders who still enjoy it spread on
bread or fry bread.
As for cooking when I was growing up, we always used lard for pie crust
and bread unless we couldn't afford it. Bacon 'grease' was used for fried
foods especially fried potatoes and actually it is great for adding a bit
extra to fried chicken.
>> I had an animated discussion with an octogenarian regarding the
>> difference between "table fat" vs "lard" in a recipe. We were trying to
>> find a modern ingredient for table fat. Anyone else heard of "table fat?"
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