[Sca-cooks] suet Vs. fat

[V O]

Cool, thanks!  I kind of wondered if what she said was true, seeing as the uses 
for the tail is still there.  Is it possible to get these in the US?  Or is it 
all in Asia?

Mirianna



----- Original Message ----
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wed, February 2, 2011 8:56:13 AM
Subject: Re: [Sca-cooks] suet Vs. fat


We had this discussion almost exactly a year ago--there are several breeds 
of fat-tail sheep still around. From Phlip's post on the topic:

http://en.wikipedia.org/wiki/Fat-tailed_sheep
http://en.wikipedia.org/wiki/Karakul_(sheep)
http://en.wikipedia.org/wiki/Awassi
http://en.wikipedia.org/wiki/Blackhead_Persian
http://www.sheep101.info/sheeptypes.html
http://www.suite101.com/article.cfm/heritage_breeds/65309/2

And from Urtatim's post:

"There are quite a number of fat tailed/fat rumped sheep breeds, which
appear to have originated in Central Asia. Some of them have tails
that when dressed (!!) weigh 5 lbs. Here are photos of a few
displaying their fat tails (or rumps) There are many other fat-tail
breeds besides these:

the Altay
http://www.ansi.okstate.edu/breeds/sheep/altay/index.htm

the Balkhi
http://www.ansi.okstate.edu/breeds/sheep/balkhi/index.htm

the Baluchi
http://www.ansi.okstate.edu/breeds/sheep/baluchi/index.htm

the Hasht Nagri
http://www.ansi.okstate.edu/breeds/sheep/hashtnagri/index.htm

the Moghani
http://www.ansi.okstate.edu/breeds/sheep/moghani/index.htm

the Ujumqin, a Mongolian
http://www.ansi.okstate.edu/breeds/sheep/ujumqin/index.htm

the Waziri
http://www.ansi.okstate.edu/breeds/sheep/waziri/index.htm

The Han, one of the most extreme
http://www.ansi.okstate.edu/breeds/sheep/han/index.htm
(note that while it is in "China", the region is one of
Turkic/Central Asian culture):"

Margaret FitzWilliam


On Wed, 2 Feb 2011, V O wrote:

> A friend of mine who has done some reserch into this mentioned in a 
disscussion
> we had about middle eastern cooking, that this breed of sheep (fat tail)
> mentioned in this type of cooking is no longer around.  So, would it be the 
>same
> from a modern breed of sheep?  Does anybody know if that breed 'is" still
> around, or would it be just something avaliable in the country or local area
> where they still are? 
>
>
> Mirianna
>
>
>
>
>>>> Subject: Re: [Sca-cooks] suet Vs. fat
>
> Galefridus said:
> <<< A similar distinction exists wrt sheep fat. A lot of Islamic recipes call
> for tail fat, which is not to be confused with the muscle fat. Sheep store fat
> in their tails (and around their hocks in some breeds). >>>
>