Jerseygirl

I like plenty of meat...

Rushman

Is Rambo posting for you today?

Leslie

Yes, I let him out of his slave box once per year.

Pony

'American' Indian curry, 'British' Indian curry, or real Indian curry?
Mrs Pony hated Indian curry (American) until I ordered some spices from the UK (store details posted on BE by another member). I made myself a 'real' UK curry - Mrs Pony ate more than half of it! I resorted to hiding some in a tub at the back of the freezer. She is always asking when I am making some more. The time involved to do it right is a little too much to make it regularly (if you make all the puree's from scratch anyway).
Although knowing Mrs Pony she just says it so she doesn't have to cook any old take-out is better than cooking, according to Mrs Pony

Rete

Neither it was in Chinese food.

Bob

If you've got a Hannafords, they usually have it in the meat section.

Stop n Shop is a bit crap.

AmerLisa

don't know, just says vegetable shortening.....

NC Penguin

... and that's the truth. I can't understand why so many Americans don't like meat on the bone either. It's tastier on the bone!

NC Penguin

I never use shortening except for biscuits in the Southern tradition. Otherwise, I always use butter in baking, especially cookies. I've never had any complaints about my baked goods.

Tracym

I've had real Indian curry - well I was at an Indian restaurant, and the proprieters were Indian, as were most of the customers. So tho we were in America, I presume mine was indian.

Curry doesn't like me. It REALLY doesn't like me. It really REALLY doesn't like me - for days. I could tell Leslie stories.

Tracym

Crisco did change, just recently. Except there's probably still some trans fats in there, just a lot less.

From Wikipedia:

Most trans fats consumed today are industrially created by partially hydrogenating plant oils — a process developed in the early 1900s and first commercialized as Crisco in 1911. The goal of partial hydrogenation is to add hydrogen atoms to unsaturated fats, making them more saturated. These more saturated fats have a higher melting point making them attractive for baking, and extending their shelf-life.

Eating trans fats increases the risk of coronary heart disease

In January 2007, faced with the prospect of an outright ban on the sale of their product, Crisco was reformulated to meet the US FDA definition of "zero grams trans fats per serving" (that is less than one gram per tablespoon) by boosting the saturation and then cutting the resulting solid with oils.

Rete

We don't??????

Man, I must not be an American as I love the meat on the bone , pork, beef, chicken, and the crispy crackling on pork roasts.

NCP, if that were true (and you live in the south) why are BBQ ribs so popular and considered a southern dish????

Perhaps it is not wise to generalize (I'm guilty of that, myself )

Tracym

I had never heard that Americans don't like meat on the bone - not sure where that one's coming from honestly.

Ribs, T-bone steak, prime rib, etc... are considered the best of meats.

Now fillet steak, or pork's equivalent - tenderloin aren't on the bone, but...

NC Penguin

Ribs are more popular in Texas but not so in NC, thank you. Even the country style (pork) ribs (from the grocery store) barely contain any bone.:curse:

Just look at cuts of American steak in restaurants and in grocery stores. I can't really think of any that contain the bone.

When you see chicken on the menu at restaurants, how much of it is on the bone? What about buying cuts of chicken at the grocery store? The majority of it is sold boneless and that's because that's how the majority of Americans like it.

Like Leslie, I like to gnaw on cooked bones. Lamb shanks are a favorite.

Tracym

Must be the part of the country

Ribs are popular here in Illinois (and Michigan and Arizona)

Cuts of meat on the bone in my market include:

Standing rib roast
T-bone steaks
Porterhouse steaks
Pork chops on the bone
Many chicken breasts on the bone
Whole chickens for roasting, or whole fryers
Rack of lamb

I like boneless cuts if I'm going to cut them into little pieces or something, because it's easier. But I'm with you - the bones add a lot of taste.

Like I said, must depend upon the part of the country.