Onion Rings!!!!!!

[Bo]

The oil issue can be easily solved by using lard, tallow, duck fat or coconut oil, all of which do well at high temperatures.

OK, of all the above, coconut oil is about the only thing found readily around here. Oh, and I actually got a cast-iron skillet! It says it was preseasoned and ready to use. I fried up some onions and chicken sausage in it with oilve oil, and noticed it seemed to smoke a bit but maybe that was the steam coming from the onions. I don't know enough about cooking to tell the difference!

Have you tried looking for Goose fat? we use goose fat instead of duck fat.

 

[Mrs. Peel]

Have you tried looking for Goose fat? we use goose fat instead of duck fat.

Nope, no goose fat around here either. I'd have to raise my own and slaughter them!

Just that evil Crisco vegetable shortening in a can.

 

[Nienna]

Have you tried looking for Goose fat? we use goose fat instead of duck fat.

Nope, no goose fat around here either. I'd have to raise my own and slaughter them!

Just that evil Crisco vegetable shortening in a can.

You can order lard from these people:

http://www.mhof.net/meat/index.php

It's made from pork so if you can eat pork you should not have a problem. The other choice is to order from here:

http://www.grasslandbeef.com/Detail.bok?no=878

I've tried them both and they are both good.

It's much , much better than evil Crisco shortening. :)

 

[Mrs. Peel]

You can order lard from these people:

http://www.mhof.net/meat/index.php

It's made from pork so if you can eat pork you should not have a problem. The other choice is to order from here:

http://www.grasslandbeef.com/Detail.bok?no=878

I've tried them both and they are both good.

It's much , much better than evil Crisco shortening. :)

I'd never use that evil Crisco!!

It's been the easiest so far to just use oilve oil, although I did use some walnut oil yesterday.

thanks for the links!