Suet!
#63
Re: Suet!
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?
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.
#66
Lost in BE Cyberspace
Joined: Oct 2003
Posts: 22,105
Re: Suet!
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.
#67
Lost in BE Cyberspace
Joined: Jan 2007
Location: NW Chicago suburbs
Posts: 11,253
Re: Suet!
If your cookies get hard - put them in an airtight container or ziploc with a slice of apple - they'll soften right up.
#68
Re: Suet!
NB: I've never used this "cake flour" that's available in the US but my baked goods turn out tender.
#70
Re: Suet!
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.
#71
Lost in BE Cyberspace
Joined: Oct 2003
Posts: 22,105
Re: Suet!
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.
#72
Re: Suet!
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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#73
Lost in BE Cyberspace
Joined: Jan 2007
Location: NW Chicago suburbs
Posts: 11,253
Re: Suet!
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.
#74
Re: Suet!
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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#75
Lost in BE Cyberspace
Joined: Oct 2003
Posts: 22,105
Re: Suet!
I put them in Ziploc bags when they're done baking.....wonder if that's the problem.