Goose grease.
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Goose grease.
Vegetable oil, Sunflower oil and olive oil.
Gawain:
sometimes you are my hero.
where do you get goose grease in this country?
I had a goose last christmas, and the fat from it lasted until early summer.
Although have to say that animal grease and fat and such is lard
bah, it's going to be one of those collect it yourself from the pan jobs isn't it?
Yes, but you might need several containers. My mum managed to fill a 2 pint jug and a pot.
re: Lard
I always thought that it referred to pig fat as you get beef dripping, goose grease and such (or etc. if you like).
But it's any animal fat?
well, well, well I live and learn.
I will have to get cooking then. maybe I should just invest in a small bath for the storage.
~DQuote:
Originally Posted by Paul Peru
Monty Python rocks. ~D
I usually use thistle oil and butter.
Goose grease is good on bread with some salt also. I used to get it on my grandfathers farm in Pennsylvania. We would always bring a few gallons back with us.
What a disgusting thought.Quote:
Originally Posted by Taffy_is_a_Taff
http://www.winstonsmith.com/images/g...album_lard.jpg
don't worry, it'll be new.
If it's not new I'll make sure to remove any pubes.
P.S. I love that album
Gawain, should I speak to your family about getting a bathload of goose fat?
Or do you now just cook up a goose and collect what drips out?
Olive oil about 80% of the time, with Sunflower the other 20%
My Grandad and the farm are long gone Im afraid so yes the only way now for me to get goose grease is to cook a goose.Quote:
Gawain, should I speak to your family about getting a bathload of goose fat?
I use any of the oil's listed, mainly whichever my mum has bought.
WTF means William Tennent Frisby in my school. I'm 100% serious. They have Tshirts.Quote:
Originally Posted by Beirut
Back in the old days I used hash oil but it only fried my brain ~D
JAG HAS A MUM wow That is sig worthyQuote:
Originally Posted by JAG
I am using that brownish black matter with white areas that is in the frying pan from the previous time. ~:eek:
Dry fry
Olive Oil
Peanut Oil
Walnut Oil
Grease (combined greases from various meats)
mfberg
In Austria they do goose dripping with fried onions or pork crackling in them. I go an extra bit and use it instead of butter, with salami on top.
Olive Oil
Or with eggs and bacon, just fry the bacon first then the eggs (and normally after that baked beans).
Or cube chicken breast and fry it in peanut butter... get the oil and the peanuts add to the taste and texture... very quick too.
Olive oil from my granpapa's fields in Olympia ~;)
Olive oil...
...Good Greek extra virgin ( its a myth extra virgin burns fast, its very pure and doesnt smoke easily ) olive oil....
... not the yellow cheap one Tesco/ASDA and the lot is selling...
...olive in this country is usually sold in small 500ml bottles which last me less than a week :embarassed: ...
...but I sometimes get my hands on 3 litre ones which do better, it reminds me of Greece and the 5 litre tins olive oil is usually sold in...
...for less than 1 litre costs here...
...In any case good olive oil is so expensive that it costs me a fortune but I manage...
P.S : Idomeneas, your nick hints more towards olive groves in Crete ~:)
P.S 2: Send me some of that olive oil ~D
Sesame Oil.
It gives your food a wonderfully nutty flavour ~:)
Depends on the job in hand, I guess...Olive Oil is good for most things and gives a lovely flavour, but veggie stuff's better for stir fries/curries (not quite convinced on the curries, though...) also butter for eggs. and bananas. Yes, you heard me...