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  #26  
Old 11th March 2013, 17:14
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Thanks Alan,when it comes to eating I have to watch you belly robbers. What you had would fit in a big mug. This looks to be much better.
John.
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  #27  
Old 11th March 2013, 17:37
Gareth Jones Gareth Jones is offline  
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Quote:
Originally Posted by trotterdotpom View Post
I think suet and lard are more or less the same thing, just from different animals.

Duff is crap anyway, can someone tell me how to make chocolate eclairs?

The Four Horsemen of the Apocolypse seem to have invaded Oldman 80's computer .... is this the beginning of the end? Don't say the Mayans were serious after all!

John T
I think Suet is beef fat which surrounds the kidneys - Dripping is other beef fat - Lard is pig fat.
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  #28  
Old 11th March 2013, 18:17
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You are correct about suet,dripping is the residue of beef or pork. Lard is
Fat from the abdomen of a pig that is rendered and clarified for use in cooking.
It goes to your ribs and ass when too much of it is eaten.
As kids we would eat dripping spread on bread with a little salt and pepper,that was your meal.
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  #29  
Old 11th March 2013, 18:51
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Gawd! This making my mouth water, especially as the cold weather has come back. Can you buy a decent Duff anywhere? It's not worth the effort to cook for one.
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  #30  
Old 11th March 2013, 19:24
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Dickyboy!there are some recipes where you can make one in a large mug in a microwave oven,takes about two minutes. I will ask my better half if she still has them. Or you can try a search on the Internet.
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  #31  
Old 11th March 2013, 19:29
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I just done search for Cake in a mug recipies and I got about two pages worth.
I am on my iPad so I could not post the website,or I am too dumb to do it.
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  #32  
Old 11th March 2013, 21:49
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Dickyboy!there are some recipes where you can make one in a large mug in a microwave oven,takes about two minutes. I will ask my better half if she still has them. Or you can try a search on the Internet.
Thanks very much John. I'll leave it to your Mrs if you don't mind. <------ For your Mrs
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  #33  
Old 11th March 2013, 22:41
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Here we go Dickyboy these even have pictures for oldies like us. The wife and I have made them a couple of times.

http://www.buzzfeed.com/arielknutson...nacks-in-a-mug


http://www.cookingclassy.com/2012/03...-in-3-minutes/


http://bargainhoot.com/2011/01/24/ne...er-and-better/

Last edited by John Rogers; 11th March 2013 at 22:47..
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  #34  
Old 11th March 2013, 23:08
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Cor! Many thanks John, I'll have a go at 'em in a day or so.
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  #35  
Old 11th March 2013, 23:35
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Cor! Many thanks John, I'll have a go at 'em in a day or so.
Just be careful not to burn you mouth (They are Hot) and they are habit forming.
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  #36  
Old 29th March 2013, 18:58
Fred Field Fred Field is offline  
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Originally Posted by trotterdotpom View Post
I think suet and lard are more or less the same thing, just from different animals?
John T
NO!!
Suet, normally sold in the UK as 'shredded suet', is the fat case from round the kidneys of cattle.
Lard is the 'rendered down' product made from the fat, from anywhere, on a pig. It was usually put through a 'mincer', 'grinder' to the citizen of N. America, then heated and the resulting liquid drained off and cooled, then sold as 'lard'.
Just so we do not miss out the third animal fat, the lace like fat from around the intestines of sheep is used to wrap hazlet in but it has to be done whilst the fat is still warm from the animal, because once it cools it gets stiff and brittle and 're-warming' does not work!

Last edited by Fred Field; 29th March 2013 at 19:06..
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  #37  
Old 6th April 2013, 11:01
john palmer john palmer is offline
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John.#28. Two thick slices of bread and dripping and a mug of cocoa.
That was supper every night at Gravesend Sea School back in 1955.
What lovely memories you brought back ! !
.
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  #38  
Old 6th April 2013, 11:40
trotterdotpom trotterdotpom is offline  
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Quote:
Originally Posted by Fred Field View Post
NO!!
Suet, normally sold in the UK as 'shredded suet', is the fat case from round the kidneys of cattle.
Lard is the 'rendered down' product made from the fat, from anywhere, on a pig. It was usually put through a 'mincer', 'grinder' to the citizen of N. America, then heated and the resulting liquid drained off and cooled, then sold as 'lard'.
Just so we do not miss out the third animal fat, the lace like fat from around the intestines of sheep is used to wrap hazlet in but it has to be done whilst the fat is still warm from the animal, because once it cools it gets stiff and brittle and 're-warming' does not work!
Fred, I don't know what hazlet is but you're making my mouth water. No fat, no taste as far as I'm concerned. When did everyone decide they were going to live forever?

John T
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  #39  
Old 6th April 2013, 11:56
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Haslet is a savory pork loaf, OK in a sandwich. Penny ducks are similar, OK for duck ash, we had it in the old days when money was scarce.
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