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  #16   ^
Old Fri, Jan-04-19, 13:48
Verbena Verbena is offline
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Posts: 1,052
Plan: My own
Stats: 186/155/150 Female 5'4"
Progress: 86%
Location: SW PNW

Originally Posted by cotonpal
Crisco was what my mother used but I grew up in a kosher home so lard, being from pork, was not allowed. I wonder what was used before crisco, butter?

Back in the day when I 1) did a fair bit of baking, and 2) didn't have much money, and 3) had already decided that Crisco was horrible, I used to save fats from cooking. We ate a lot of chicken then so I would render down the chicken fat (schmaltz, I believe, in Yiddish), and use it in a lot of the things I made. I used it my pie pastry once as an experiment (1/2 schmaltz, 1/2 butter) and it turned out surprisingly well. There was a mild chicken flavor, but for a spicy pie, like pumpkin or mincemeat, it wasn't noticeable. I never had anyone say anything about an "off" flavor. That one time experiment became my standard pie crust for several years. I think I only stopped when I found a source for lard. I have made pastry with just butter, but, while it tastes good, it isn't as flaky. I still make pies at Thanksgiving, for others not for me; 1/2 butter, 1/2 lard.
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  #17   ^
Old Fri, Jan-04-19, 14:40
Meme#1's Avatar
Meme#1 Meme#1 is offline
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Posts: 12,456
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
Progress: 32%
Location: Texas

When I was about 5 or 6 we must have been poor because I remember my mother wanting to buy one stick of butter at the grocery store and the grocery man telling her meanly that they aren't selling it that way anymore. She must not have had enough money to buy the whole pkg because she didn't buy any that day. I remember it clearly, maybe because I thought the man was acting mean toward my mother.

Last edited by Meme#1 : Fri, Jan-04-19 at 17:06.
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