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Serena Blanchflower
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 Posted: Sat Nov 15, 2008 5:03 pm Post subject: Re: pork lard with onions |
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* Giusi wrote, On 15/11/2008 10:11:
| Quote: | "Janet Baraclough"
from "Christina Websell"
contains> these words:
It does not matter what it's used for. FGS do not eat it. Terrible
cholesterol probs innit?
Didn't buy it, because it didn't look very appetising. My
cholesterols are well within normal limits so I don't worry too much about
*occasional* high fat intake. For anyone> trying to keep theirs down, fat
intake isn't the only issue;
alcohol also raises cholesterol (and porridge helps reduce it)
Janet
Imagine a life of porridge everyday and no alcohol. You might not live
forever, but it would feel like it.
|
I don't need to imagine it - that's my everyday existence. The
porridge everyday is largely choice; I like it (and, importantly, so
does my digestion), usually eaten with stewed/dried fruit and a
mixture of seeds.
The lack of alcohol isn't really through choice, but because I feel so
ill if I drink the stuff. I don't find that I miss it too much
though, although it would be nice to be able to have an occasional
glass of wine.
| Quote: | I'd rather go out in a poof! of exploding animal fats, although I am
actually walking the fine line between the two choices.
|
Good luck keeping your balance :)
--
Cheers, Serena
You will do foolish things, but do them with enthusiasm. (Colette) |
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Janet Baraclough
Guest
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| Posted: Sat Nov 15, 2008 5:29 pm Post subject: Re: pork lard with onions |
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The message <4ffe8e89d5j.gillett@higherstert.co.uk>
from Jane Gillett <j.gillett@higherstert.co.uk> contains these words:
| Quote: | In article <3130303039303239491E286E19@zetnet.co.uk>,
Janet Baraclough <janet.and.john@zetnet.co.uk> wrote:
Thanks. In my industrial- Lancashire childhood, a favourite snack
was (homemade) beef dripping thickly spread on bread, or better still
hot toast, and salted
It was absolutely delicious.
(just think what the food police would make of that combination now.)
Janet
It would perhaps not have been so unhealthy for people doing heavy physical
work every day to eat higher fat food, particularly if their diet did not
include the range of foods which other more prosperous people could afford,
which would be the case for polish peasants - and maybe for Janet's family
in Lancashire.
|
Back then. normal life was such that regardless of employment,
everyone burned a lot more calories (colder homes, more walking, less
car use,
kids played outside, relatively little passive entertainment in the
home, and domestic work was more strenuous). Instead of all day grazing
we ate less often.
and what we ate was more wholesome.
The sweet shop was well over a mile from our house and kids thought
nothing of running there and back to buy just one or two sweets
(sold individually from the jar). We must have burned more calories than
we gained. The idea of one child buying or consuming a whole packet of
sweets or crisps or bottle of drink all by themselves, every day of the
week, was just unimaginable 
Janet |
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Janet Baraclough
Guest
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| Posted: Sat Nov 15, 2008 5:57 pm Post subject: Re: pork lard with onions |
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The message <6o7livF22cb4U1@mid.individual.net>
from "Giusi" <decobabeone@yahoo.com> contains these words:
| Quote: | "Janet Baraclough"
from "Christina Websell"
contains> these words:
It does not matter what it's used for. FGS do not eat it. Terrible
cholesterol probs innit?
Didn't buy it, because it didn't look very appetising. My
cholesterols are well within normal limits so I don't worry too much
about
*occasional* high fat intake. For anyone> trying to keep theirs down, fat
intake isn't the only issue;
alcohol also raises cholesterol (and porridge helps reduce it)
Janet
Imagine a life of porridge everyday and no alcohol.
|
I do have porridge every day, I love it
As for fat and alcohol, it's a matter of sensible moderation and balance.
You might not live
| Quote: | forever, but it would feel like it.
I'd rather go out in a poof! of exploding animal fats, although I am
actually walking the fine line between the two choices.
|
A swift exit is not the usual result. Unfortunately , the medical
consequence of
high cholesterol (blocked arteries, poor circulation, clots) is far
more likely to mean
dismal years of physical decline and mental impairment.
Janet. |
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Pete Wilkins
Guest
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| Posted: Sat Nov 15, 2008 8:19 pm Post subject: Re: pork lard with onions |
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"Janet Baraclough" <janet.and.john@zetnet.co.uk> wrote in message
news:3130303039303239491D8A1275@zetnet.co.uk...
| Quote: | I've just seen a jar of this on the Polish food section at the local
supermarket (the above is the English translation on the label)
The fat isn't solid, it's quite lumpy and broken up. I can see the onion
mixed through it and there's a bit of brown set jelly in the bottom
Does anyone know what it's used for?
|
'Orrible stuff! I bought a jar also from the Polish food section because I do
use lard. It was called Polish Sandwich Fat IIRC and though I did not buy it
for sandwiches (never had a lard sandwich as yet) I thought I might use it for
frying odds and ends, I quite like fried (sauté) spuds now and again. The
Polish fat was absolutely ghastly with a taste all of its own and I've never
experienced anything to liken it with. I expected it to have a kind of pork
dripping flavour because it said on the label it included pork crackling. Pork
tasting like this I never ever ate before and I ended up throwing it out. (I
never, ever throw stuff away so that was a first.)
--
Pete |
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Pete Wilkins
Guest
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| Posted: Sat Nov 15, 2008 9:00 pm Post subject: Re: pork lard with onions |
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"Dave Croft" <dave.croft@nospammershere.co.uk> wrote in message
news:6o6j2kF25nl7U1@mid.individual.net...
| Quote: |
If Lard is on your menu the B & M store in Warrington is selling Westlers
Sausages in Lard for 39P a tin.
9 sausages in the tin and set in a block of lard. Just open both ends of the
tin and push out the block of Lard.
Slowly melt the lard in a frying pan & slowly brown the skinless sausages.
Not bad at all at the price!
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I wonder if these are old left over Navy stores? The reason I ask is I've
just bought a book called "Brinestain And Biscuit - Recipes and Rules for
Royal Navy Cooks" and there are explicit instructions in it for cooking
sausages for 500 men.
"Sausages, 125 lbs.
1. Place 40 sausages in a mess dish, which has first been greased with half a
pound of dripping or lard, and place in a hot oven to cook.
2. When cooked serve with thick brown gravy."
--
Pete |
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Dave
Guest
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| Posted: Sat Nov 15, 2008 11:34 pm Post subject: Re: pork lard with onions |
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Giusi wrote:
| Quote: | "Janet Baraclough"
from "Christina Websell"
contains> these words:
It does not matter what it's used for. FGS do not eat it. Terrible
cholesterol probs innit?
Didn't buy it, because it didn't look very appetising. My
cholesterols are well within normal limits so I don't worry too much about
*occasional* high fat intake. For anyone> trying to keep theirs down, fat
intake isn't the only issue;
alcohol also raises cholesterol (and porridge helps reduce it)
Janet
Imagine a life of porridge everyday and no alcohol. You might not live
forever, but it would feel like it.
I'd rather go out in a poof! of exploding animal fats, although I am
actually walking the fine line between the two choices.
|
Me too. The medics are trying to get me in their net right now, but I am
resisting. Full MOT (Ministry of Transport Tests that control if a car
can carry on being driven on British roads) sounds like too many tests
to me. How I want to go out is sitting in my chair, with a pint of real
ale in my hand: clutch my chest and be dead before I hit the floor.
Dave |
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Dave
Guest
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| Posted: Sat Nov 15, 2008 11:39 pm Post subject: Re: pork lard with onions |
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Janet Baraclough wrote:
| Quote: | The message <6o7livF22cb4U1@mid.individual.net
from "Giusi" <decobabeone@yahoo.com> contains these words:
"Janet Baraclough"
from "Christina Websell"
contains> these words:
It does not matter what it's used for. FGS do not eat it. Terrible
cholesterol probs innit?
Didn't buy it, because it didn't look very appetising. My
cholesterols are well within normal limits so I don't worry too much
about
*occasional* high fat intake. For anyone> trying to keep theirs down, fat
intake isn't the only issue;
alcohol also raises cholesterol (and porridge helps reduce it)
Janet
Imagine a life of porridge everyday and no alcohol.
I do have porridge every day, I love it :-)
As for fat and alcohol, it's a matter of sensible moderation and balance.
You might not live
forever, but it would feel like it.
I'd rather go out in a poof! of exploding animal fats, although I am
actually walking the fine line between the two choices.
A swift exit is not the usual result. Unfortunately , the medical
consequence of
high cholesterol (blocked arteries, poor circulation, clots) is far
more likely to mean
dismal years of physical decline and mental impairment.
|
You do have the nack of putting people off the art of dieing quickly |
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Graham
Guest
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| Posted: Sat Nov 15, 2008 11:54 pm Post subject: Re: pork lard with onions |
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"Janet Baraclough" <janet.and.john@zetnet.co.uk> wrote in message
news:3130303039303239491EB2AA55@zetnet.co.uk...
| Quote: | The message <4ffe8e89d5j.gillett@higherstert.co.uk
from Jane Gillett <j.gillett@higherstert.co.uk> contains these words:
In article <3130303039303239491E286E19@zetnet.co.uk>,
Janet Baraclough <janet.and.john@zetnet.co.uk> wrote:
Thanks. In my industrial- Lancashire childhood, a favourite snack
was (homemade) beef dripping thickly spread on bread, or better still
hot toast, and salted
It was absolutely delicious.
(just think what the food police would make of that combination
now.)
Janet
It would perhaps not have been so unhealthy for people doing heavy
physical
work every day to eat higher fat food, particularly if their diet did not
include the range of foods which other more prosperous people could
afford,
which would be the case for polish peasants - and maybe for Janet's
family
in Lancashire.
Back then. normal life was such that regardless of employment,
everyone burned a lot more calories (colder homes, more walking, less
car use,
kids played outside, relatively little passive entertainment in the
home, and domestic work was more strenuous). Instead of all day grazing
we ate less often.
and what we ate was more wholesome.
The sweet shop was well over a mile from our house and kids thought
nothing of running there and back to buy just one or two sweets
(sold individually from the jar). We must have burned more calories than
we gained. The idea of one child buying or consuming a whole packet of
sweets or crisps or bottle of drink all by themselves, every day of the
week, was just unimaginable :-)
Janet
|
~20 years ago I attended business meetings in Llandudno and an Australian
colleague remarked on the number of shoe shops in the high street. I
checked, and reckoned that just about every other one was a shoe shop (and
I'm not exaggerating much, I can assure you). It was obvious that it was
not a car-based society then. I wonder what it's like now.
Graham |
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Giusi
Guest
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| Posted: Sun Nov 16, 2008 12:07 am Post subject: Re: pork lard with onions |
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"Dave"
| Quote: | Janet Baraclough wrote:
from "Giusi" contains these words:
I'd rather go out in a poof! of exploding animal fats, although I am
actually walking the fine line between the two choices.
A swift exit is not the usual result. Unfortunately , the medical
consequence of >> high cholesterol (blocked arteries, poor circulation,
clots) is far>> more likely to mean >> dismal years of physical decline
and mental impairment.
You do have the nack of putting people off the art of dieing quickly :-)
I am practicing up falling off the small mountain across the road. If I |
never get a rocking chair I can hardly die in one, right?
I can tolerate porridge sometimes, but not daily. I'm currently doing 4
months without wine, but I wouldn't sign up for forever. |
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Mungo \"Two Sheds\" Toadf
Guest
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| Posted: Sun Nov 16, 2008 12:12 am Post subject: Re: pork lard with onions |
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Giusi wrote:
| Quote: | I think not enough is made of the need to have exercise everyday as
vigorous as your body can stand.
|
Not sure I agree with that. I did a lot of very strenuous work during my
early working life and although it built up muscle (which is now quite well
hidden), my joints are suffering now. Brother-in-law spent the first twenty
years of his working life as an electrician and is now pretty much
knackered, jointwise, too, at the age of forty.
| Quote: | Washing floors on hands and knees
is just as valid as gym machines.
|
I'd say to just keep moving. Plenty of gentle activity, in my opinion, is
much better than anything hugely strenuous.
| Quote: | Otherwise, I believe that there is no difference between dripping of
all kinds and butter, and yet no one has proposed that the western
world give up all butter.
|
I still stand by the opinion that natural food cannot possibly be bad for
you if eaten as part of a varied diet. Dietary advice is most often given by
those who are selling what they say you should eat.
Si |
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graham
Guest
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| Posted: Sun Nov 16, 2008 12:56 am Post subject: Re: pork lard with onions |
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"Giusi" <decobabeone@yahoo.com> wrote in message
news:6o8hekF2dh6oU1@mid.individual.net...
| Quote: | "Dave"
Janet Baraclough wrote:
from "Giusi" contains these words:
I'd rather go out in a poof! of exploding animal fats, although I am
actually walking the fine line between the two choices.
A swift exit is not the usual result. Unfortunately , the medical
consequence of >> high cholesterol (blocked arteries, poor circulation,
clots) is far>> more likely to mean >> dismal years of physical
decline and mental impairment.
You do have the nack of putting people off the art of dieing quickly :-)
I am practicing up falling off the small mountain across the road. If I
never get a rocking chair I can hardly die in one, right?
I can tolerate porridge sometimes, but not daily. I'm currently doing 4
months without wine, but I wouldn't sign up for forever.
But a day without wine is like a day without sunshine!!!! |
It's little wonder that you are seeking temporary respite from the dull
Italian weather!
Open a bottle!! It's much cheaper{
Graham |
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Waldo Centini
Guest
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| Posted: Sun Nov 16, 2008 2:23 am Post subject: Re: pork lard with onions |
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Op Sat, 15 Nov 2008 10:54:55 -0700 Graham illuminated the masses with
this:
| Quote: | I wonder what it's like now.
|
The current footwear seems to be mobile phones.
--
*** Waldo ***
The stupid person's idea of a clever person. |
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Pete Wilkins
Guest
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| Posted: Sun Nov 16, 2008 3:19 am Post subject: Re: pork lard with onions |
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"Waldo Centini" <"waldocentini[NOSPAM]"@gmail.com> wrote in message
news:hyjxahi6nvu3$.k4sse6pz3y6c.dlg@40tude.net...
| Quote: |
The current footwear seems to be mobile phones.
|
Mobile phones! Don't get me started! Everywhere I go I see dozens of people
with a mobile phone clamped to their ear. What I wonder is, why were there not
mile long queues at phone boxes before mobile phones came in as everyone seems
to need to make so many phone calls all day long?
--
Pete |
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Arri London
Guest
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| Posted: Sun Nov 16, 2008 8:32 am Post subject: Re: pork lard with onions |
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Janet Baraclough wrote:
| Quote: |
The message <491E1D82.703F9EFB@ic.ac.uk
from Arri London <biotech@ic.ac.uk> contains these words:
Janet Baraclough wrote:
I've just seen a jar of this on the Polish food section at the local
supermarket (the above is the English translation on the label)
The fat isn't solid, it's quite lumpy and broken up. I can see the onion
mixed through it and there's a bit of brown set jelly in the bottom
Does anyone know what it's used for?
Janet.
Szmalec. Spreading on bread.
From: http://www.polishforums.com/smalec-8_6169_0.html
krysia
Feb 16, 07, 02:42 #3
Szmalec is a type of Polish lard created from rendered pork fat.
Homemade szmalec
is typically imbued with pork cracklings, chopped and fried onion,
marjoram, salt,
pepper, and other seasonings. It is a classic peasant dish typically
used as a substitute
for the ‘rich man’s butter’ and is spread on bread. Approx. equal to
one month’s
supply of cholesterol on a single slice of bread. My pastor notes that
szmalec and
bread were the daily ration for seminarians in Poland during the dark
days of
communist oppression.
Thanks. In my industrial- Lancashire childhood, a favourite snack
was (homemade) beef dripping thickly spread on bread, or better still
hot toast, and salted
It was absolutely delicious.
(just think what the food police would make of that combination now.)
Janet
|
LOL Shhhhh! We did the same with pork lard and a bit of salt or Maggi
seasoning. But not very much and not very often |
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Dave
Guest
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| Posted: Wed Nov 19, 2008 4:03 am Post subject: Re: pork lard with onions |
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Giusi wrote:
| Quote: | "Dave"
Janet Baraclough wrote:
from "Giusi" contains these words:
I'd rather go out in a poof! of exploding animal fats, although I am
actually walking the fine line between the two choices.
A swift exit is not the usual result. Unfortunately , the medical
consequence of >> high cholesterol (blocked arteries, poor circulation,
clots) is far>> more likely to mean >> dismal years of physical decline
and mental impairment.
You do have the nack of putting people off the art of dieing quickly :-)
I am practicing up falling off the small mountain across the road. If I
never get a rocking chair I can hardly die in one, right?
|
Yes, if you can get the speed of descent up, it is relatively painless
and quick :-)
| Quote: | I can tolerate porridge sometimes, but not daily.
|
I have not tried porridge for several years now, perhaps it might be
time I tried it to get out of the clutches of the medics.
| Quote: | I'm currently doing 4
months without wine, but I wouldn't sign up for forever.
|
Oh!!! I couldn't do without wine, or whiskey. My favorite wine comes
from the country that you live in: Barrolla (sp?)
Dave |
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