Christmas Ornament Swap 2016 is Open for Enrollment!!
11-30-2016, 08:11 AM
#431
Super Member
Join Date: May 2013
Location: Medina, Ohio
Posts: 3,752
For anyone interested, lard is pig fat. A lot of old fashion recipes and European recipes use lard.
11-30-2016, 08:17 AM
#432
Super Member
Join Date: May 2012
Location: Green Valley, AZ
Posts: 1,218
I may need to try it with coconut oil. That might be a good substitute. Coconut oil is solid at room temp, as is shortening. And it's vegan to boot!
11-30-2016, 01:05 PM
#433
Senior Member
Join Date: Sep 2011
Location: kansas USA
Posts: 478
Is this where i sign up, for ornament swap !! I want in plz
12-01-2016, 03:39 AM
#434
Super Member
Join Date: Feb 2013
Location: Nabawa, Western Australia
Posts: 2,082
see page 1 lovngrandma. I think you may have missed the boat, but theres always next year.
12-01-2016, 03:44 AM
#435
Super Member
Join Date: Feb 2013
Location: Nabawa, Western Australia
Posts: 2,082
Only tomorrows post left before opening day. If it doesnt arrive then, its sure to next week. It must be coming from afar, way over the sea.... then there is customs!!!!!
12-01-2016, 05:03 AM
#436
Super Member
Join Date: Mar 2010
Location: CT New Haven County
Posts: 1,498
Thank you MizMelly. One of my daughters is a semi-vegetarian (she eats fish but no other meat). I'm going to give it a go with butter and see how that turns out. As they say if you don't try it, you'll never know.
I love seeing recipes for things that we wouldn't normally have here. The same if anybody wants some traditional Irish recipes let me know and I'll post them for you.
LindaC
I love seeing recipes for things that we wouldn't normally have here. The same if anybody wants some traditional Irish recipes let me know and I'll post them for you.
LindaC
12-01-2016, 12:46 PM
#437
Senior Member
Join Date: Feb 2016
Location: SF Bay Area
Posts: 531
Regarding the shortening remarks, I am going to try some coconut oil too - never thought of that.
I make my grandmother's recipe for yeast rolls (dinner rolls) and it calls for chicken fat (schmaltz).
One can buy schmaltz - I 'make' my own when I roast a chicken by refrigerating the drippings and skimming the fat when it solidifies. I will use butter if I don't have any, though I prefer the schmaltz.
It doesn't make the rolls taste like chicken, it simply gives a very tender dough.
The recipe calls for 6 T of chicken fat. That's about what I get from one chicken.
I make my grandmother's recipe for yeast rolls (dinner rolls) and it calls for chicken fat (schmaltz).
One can buy schmaltz - I 'make' my own when I roast a chicken by refrigerating the drippings and skimming the fat when it solidifies. I will use butter if I don't have any, though I prefer the schmaltz.
It doesn't make the rolls taste like chicken, it simply gives a very tender dough.
The recipe calls for 6 T of chicken fat. That's about what I get from one chicken.
12-01-2016, 06:32 PM
#439
Super Member
Join Date: May 2012
Location: Eugene, OR
Posts: 1,809
Can't wait tell Saturday to open all the goodies my partner sent me. 
12-01-2016, 07:02 PM
#440
Super Member
Join Date: Feb 2013
Location: Nabawa, Western Australia
Posts: 2,082
I'm always learning something on here. Never thought of using chicken fat in anything or that it was called schmaltz.
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