Suet!

Old Nov 26th 2007, 8:41 pm
  #61  
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Default Re: Suet!

Originally Posted by Tracym
Pumpkin Pie! I bet that one's ours.
I don't like Pumpkin Pie.
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Old Nov 26th 2007, 8:47 pm
  #62  
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Default Re: Suet!

Originally Posted by cindyabs
I don't like Pumpkin Pie.
Good! More for ME!
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Old Nov 26th 2007, 11:21 pm
  #63  
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Default Re: Suet!

Originally Posted by NC Penguin
Do you have many butchers where you live Rete? I don't sadly. The nearest decent butcher is in Carrboro which is maybe 25-30 mins drive away and parking is difficult at the best of times (Carrboro is an old-fashioned town so there's little in the way of parking lots).

As for the cuts of beef you mention, most are not your everyday cuts of beef are they? They're rather pricey, aren't they?

Yes I have two butchers around the corner from me. One is an Irish Butcher and stocks all the English/Irish goodies everyone here moans for, i.e. cadbury, mars bars, custard, salad cream, etc. But I rarely use them as I buy what meat I use at Stop & Shop. If I do go to the butcher it is for calves liver, or a special lion of pork for Sunday company.

No, my husband does not eat beef much. Not his favorite meat but will tolerate a beef stew or veggie beef soup on occasion. And his calves liver two or three times a year. He leans toward pork. I, on the other hand, love beef, particularly steak and will have ribeye or shell at least once a week. Again, I purchase it at the supermarket and not the butcher. A steak, less than a pound, for myself isn't too much in my eyes. Now if I were feeding a family, I would think again and again.

However, that said the Irish restaurant where I get the pork chop dinner on occasion also offers three choices of steak dinners, i.e. 12 oz., 14 oz and 16 oz Tbone for 10.95, 12.95 and 14.95 respectively. Again that comes with soup or salad, starch and veggie and sauteed onions and mushrooms. And a breadbasket with fresh made Irish soda bread and dinner rolls.

Last edited by Rete; Nov 26th 2007 at 11:28 pm.
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Old Nov 26th 2007, 11:24 pm
  #64  
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Default Re: Suet!

Originally Posted by Tracym
Good! More for ME!

Pumpkin cheesecake. I had it for the first time while visiting my daughter the week before last. Hmmmmm to die for.

I would think baking would be more Americanized, i.e. pumpkin pie, pecan pie, sweet potato pie. Wonder if that is possible?
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Old Nov 27th 2007, 12:36 am
  #65  
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Default Re: Suet!

Originally Posted by Rete
Pumpkin cheesecake. I had it for the first time while visiting my daughter the week before last. Hmmmmm to die for.

I would think baking would be more Americanized, i.e. pumpkin pie, pecan pie, sweet potato pie. Wonder if that is possible?
You forgot mince meat pie. My grandfather used to make it with venison.
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Old Nov 27th 2007, 12:54 am
  #66  
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Default Re: Suet!

Originally Posted by 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.
I've always used butter in my cookies and have found by the next day they're rock hard - the shortening makes them cake-like. I like it better.
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Old Nov 27th 2007, 12:55 am
  #67  
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Default Re: Suet!

Originally Posted by AmerLisa
I've always used butter in my cookies and have found by the next day they're rock hard - the shortening makes them cake-like. I like it better.
I have cookie recipes with butter, and others with shortening - I think it depends.

If your cookies get hard - put them in an airtight container or ziploc with a slice of apple - they'll soften right up.
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Old Nov 27th 2007, 1:14 pm
  #68  
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Default Re: Suet!

Originally Posted by AmerLisa
I've always used butter in my cookies and have found by the next day they're rock hard - the shortening makes them cake-like. I like it better.
I've never known any of my cookies or baked goods to turn "rock hard" when using butter. Maybe you're not using the right kind of flour (or sifting it).

NB: I've never used this "cake flour" that's available in the US but my baked goods turn out tender.
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Old Nov 27th 2007, 1:16 pm
  #69  
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Default Re: Suet!

Originally Posted by Tracym
Pumpkin Pie! I bet that one's ours.
The US can keep their pumpkin pie. I don't like it (and I've tried it at least twice). I think it's the spices in the pie that ruins it for me.

Pumpkin soup is good. Pumpkin in muffins, etc. is good too.
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Old Nov 27th 2007, 2:06 pm
  #70  
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Default Re: Suet!

Originally Posted by NC Penguin
The US can keep their pumpkin pie. I don't like it (and I've tried it at least twice). I think it's the spices in the pie that ruins it for me.

Pumpkin soup is good. Pumpkin in muffins, etc. is good too.

I'm not a pumpkin pie lover but I loved the pumpkin cheesecake from the Cheesecake Factory and available at Sam's Club. I love sweet potato pie and pecan pie, although the later is very sweet.
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Old Nov 27th 2007, 2:46 pm
  #71  
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Default Re: Suet!

Originally Posted by NC Penguin
I've never known any of my cookies or baked goods to turn "rock hard" when using butter. Maybe you're not using the right kind of flour (or sifting it).

NB: I've never used this "cake flour" that's available in the US but my baked goods turn out tender.
I'm using the flour I've always used and I do sift it as well (Pillsbury regular flour). The flour isn't "stale" or anything like that. I just find it a bit strange.
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Old Nov 27th 2007, 3:04 pm
  #72  
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Default Re: Suet!

Originally Posted by AmerLisa
I'm using the flour I've always used and I do sift it as well (Pillsbury regular flour). The flour isn't "stale" or anything like that. I just find it a bit strange.

Same here on the flour. I use gold metal for all my baking. Don't believe in all my years that I have ever used cake flour, although I have seen it on the shelf. I also use butter and/or margarine in my baking. Depends on the cookie, i.e. butter cookies, linzer tarts, I use butter, toll house, I use margarine. I no longer make my own pie crust. I use the pie crusts by pillsbury sold in the refrigerator section. I find them light and flaky and an ease to use.
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Old Nov 27th 2007, 3:11 pm
  #73  
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Default Re: Suet!

Originally Posted by AmerLisa
I'm using the flour I've always used and I do sift it as well (Pillsbury regular flour). The flour isn't "stale" or anything like that. I just find it a bit strange.
I use butter for some cookies too, and they're just fine. Perhaps you're baking them a bit too long? Or not storing them in something airtight - with central heating in, the air is dry and perhaps they're drying out.
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Old Nov 27th 2007, 3:49 pm
  #74  
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Default Re: Suet!

Originally Posted by Rete
Same here on the flour. I use gold metal for all my baking. Don't believe in all my years that I have ever used cake flour, although I have seen it on the shelf. I also use butter and/or margarine in my baking. Depends on the cookie, i.e. butter cookies, linzer tarts, I use butter, toll house, I use margarine. I no longer make my own pie crust. I use the pie crusts by pillsbury sold in the refrigerator section. I find them light and flaky and an ease to use.
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I first started using Gold Medal brand flour and now I use King Arthur varieties for everything except biscuits. For biscuits, I have the best results with White Lily. The key to biscuits is using soft wheat flour that has a lower gluten content.
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Old Nov 27th 2007, 7:02 pm
  #75  
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Default Re: Suet!

Originally Posted by Tracym
I use butter for some cookies too, and they're just fine. Perhaps you're baking them a bit too long? Or not storing them in something airtight - with central heating in, the air is dry and perhaps they're drying out.
I put them in Ziploc bags when they're done baking.....wonder if that's the problem.
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