cooking thread...

[Spiel]

28 minutes ago, smitty55 said:

Doug I used to use parchment paper but lately I've been seeing a lot more articles on the dangers of using it due to the silicone coating on it so I don't use it anymore. And I certainly wouldn't ever put silicone in my compost  piles. Plus I have never even ever considered using silicon bakeware due to the temps it's used at, I don't care if manufacturers say its safe. https://www.thehealthyhomeeconomist.com/unbleached-parchment-paper-health-risks/
Just found this article too. 
https://www.nontoxicforhealth.com/is-silicone-cookware-safe.html
 

Interesting and I thank you for the link smitty55. I don't use it very often (parchment that is, the roll I finished yesterday was likely several years old) but if it is lining a cookie sheet and not direct contact with the food, I would think it still has some value in the kitchen for sure.

I will however rethink my use of it when in direct contact with my food. That being said, there are far more worrisome things imo to be concerned with that can be found in our food supply. But I'm trying to reduce and or eliminate them as I learn about them.  Seed oils being a big one for me right now.  

[CrowMan]

1 hour ago, Spiel said:

Interesting and I thank you for the link smitty55. I don't use it very often (parchment that is, the roll I finished yesterday was likely several years old) but if it is lining a cookie sheet and not direct contact with the food, I would think it still has some value in the kitchen for sure.

I will however rethink my use of it when in direct contact with my food. That being said, there are far more worrisome things imo to be concerned with that can be found in our food supply. But I'm trying to reduce and or eliminate them as I learn about them.  Seed oils being a big one for me right now.  

It's certainly sometimes mystifying what's "good" vs "bad" for you as the years go by. I remember when Canola and Sunflower oils were the "healthy" choice...now maybe not so much...oils from "fruit" are now supposedly more beneficial for your well being than the ones from "seed".

Personally, I'm at the point in my life, if it tastes good..I'll eat it. My wife, on the other hand, is a little more concerned with the impact of her diet..

I opened the pantry, and we now have only two oils on hand...EVO for salads, etc and Avocado for frying, etc..

Geez....even butter isn't as terrible as it once was thought....hooray for that !

[Spiel]

15 hours ago, CrowMan said:

It's certainly sometimes mystifying what's "good" vs "bad" for you as the years go by. I remember when Canola and Sunflower oils were the "healthy" choice...now maybe not so much...oils from "fruit" are now supposedly more beneficial for your well being than the ones from "seed".

Personally, I'm at the point in my life, if it tastes good..I'll eat it. My wife, on the other hand, is a little more concerned with the impact of her diet..

I opened the pantry, and we now have only two oils on hand...EVO for salads, etc and Avocado for frying, etc..

Geez....even butter isn't as terrible as it once was thought....hooray for that !

 

I still keep Peanut Oil on hand, I do like it for some things, like pan frying fish.
But most of my pan frying these days is done with Ghee, I like it. 

I've not ever purchased Avocado oil but my daughter swears by it, I will look into.
I'm also fortunate to have a friend who has family in Italy with an Olive Grove and I get 5 to 8 liters of first cold pressed green oil from him annually when he has it shipped in.

[smitty55]

On 1/22/2025 at 3:06 PM, Spiel said:

Interesting and I thank you for the link smitty55. I don't use it very often (parchment that is, the roll I finished yesterday was likely several years old) but if it is lining a cookie sheet and not direct contact with the food, I would think it still has some value in the kitchen for sure.

I will however rethink my use of it when in direct contact with my food. That being said, there are far more worrisome things imo to be concerned with that can be found in our food supply. But I'm trying to reduce and or eliminate them as I learn about them.  Seed oils being a big one for me right now.  

Totally agree about seed oils, my feeds have been loaded with articles about the inflammatory damage they do to the body. I don't use any of them. Olive oil, Avocado oil. coconut oil, butter, ghee and animal fats like tallow and lard are the only ones recommended to use anymore, they are actually what our bodies are meant to use. Stay away from refined oils containing omega 6 fatty acids that have been linked to inflammation, heart disease and obesity. Again it all boils down to the almighty dollar as cheap super refined oils like canola that was originally used as a machinery lubricant have invaded everything we eat, even supposedly healthy whole grain breads. Until 1985 Macdonalds used tallow for all their fries and then cheap seed/vegetable oils were used and they had to add all sorts of other ingredients to try and improve the flavour but they never could match it. I save all my bacon fat for frying along with butter and I'm going to start making my own tallow. I take a tbs of olive oil in my daily morning shot along with 1tbs of ACV, 1tbs pure lemon juice, 1/2 tsp raw honey and 1/8 tsp of cayenne pepper. The oil also helps with the fat soluble vitamins D, E and K I take each morning.

[Spiel]

3 minutes ago, smitty55 said:

Totally agree about seed oils, my feeds have been loaded with articles about the inflammatory damage they do to the body. I don't use any of them. Olive oil, Avocado oil. coconut oil, butter, ghee and animal fats like tallow and lard are the only ones recommended to use anymore, they are actually what our bodies are meant to use. Stay away from refined oils containing omega 6 fatty acids that have been linked to inflammation, heart disease and obesity. Again it all boils down to the almighty dollar as cheap super refined oils like canola that was originally used as a machinery lubricant have invaded everything we eat, even supposedly healthy whole grain breads. Until 1985 Macdonalds used tallow for all their fries and then cheap seed/vegetable oils were used and they had to add all sorts of other ingredients to try and improve the flavour but they never could match it. I save all my bacon fat for frying along with butter and I'm going to start making my own tallow. I take a tbs of olive oil in my daily morning shot along with 1tbs of ACV, 1tbs pure lemon juice, 1/2 tsp raw honey and 1/8 tsp of cayenne pepper. The oil also helps with the fat soluble vitamins D, E and K I take each morning.

I totally agree with you on animal fats . I failed to mention that my deep fryer for the last two decades has been only Lard, I'd love to try Tallow but I've not ever seen it on my go to store shelves (anyone know of a source?). As for Bacon fat, who in their right mind would ever throw that away. 

[smitty55]

1 hour ago, Spiel said:

I totally agree with you on animal fats . I failed to mention that my deep fryer for the last two decades has been only Lard, I'd love to try Tallow but I've not ever seen it on my go to store shelves (anyone know of a source?). As for Bacon fat, who in their right mind would ever throw that away. 

I get the suet trimmings from the meat dept for my bird feeders all the time and I'm going to start rendering them down in a slow cooker and filtering them for my tallow. I see women on line now selling their grass fed, triple rendered, double whipped tallow for skin creams now. Technically suet was always considered to be the hard fat from around the kidneys but that has expanded to be any hard fat on the animal from the organs ,loins and brisket. Your best bet might be to talk to your local butcher and see what he does with his trimmings. Wouldn't surprise with the growing popularity of tallow that meat cutters start charging for it. On a FB smoking meat group I'm in many of them slather their cuts of meat with tallow and then wrap them to keep the meat from drying and and keeping it tender.They mostly get their fat from trimming whole briskets.

 

EDIT: Speaking of MacDonalds fries this came through my feed yesterday. You'll never want to eat them again.
https://www.facebook.com/docofdetox/videos/2784759428362371

Edited Friday at 07:30 PM by smitty55

[manitoubazz]

First go at pickled walleye

[CrowMan]

2 hours ago, smitty55 said:

I get the suet trimmings from the meat dept for my bird feeders all the time and I'm going to start rendering them down in a slow cooker and filtering them for my tallow. I see women on line now selling their grass fed, triple rendered, double whipped tallow for skin creams now. Technically suet was always considered to be the hard fat from around the kidneys but that has expanded to be any hard fat on the animal from the organs ,loins and brisket. Your best bet might be to talk to your local butcher and see what he does with his trimmings. Wouldn't surprise with the growing popularity of tallow that meat cutters start charging for it. On a FB smoking meat group I'm in many of them slather their cuts of meat with tallow and then wrap them to keep the meat from drying and and keeping it tender.They mostly get their fat from trimming whole briskets.

 

EDIT: Speaking of MacDonalds fries this came through my feed yesterday. You'll never want to eat them again.
https://www.facebook.com/docofdetox/videos/2784759428362371

A friend owns 3 McDonald's franchise's in Oakville.  In Canada, McDonald's only uses Canadian potatoes. The insecticide "Montitor" is not approved in Canada. 

McDonald's certainly isn't "health food" but the ingredients they use aren't as bad as lot of these social media posts would have you believe.

[CrowMan]

3 hours ago, Spiel said:

I totally agree with you on animal fats . I failed to mention that my deep fryer for the last two decades has been only Lard, I'd love to try Tallow but I've not ever seen it on my go to store shelves (anyone know of a source?). As for Bacon fat, who in their right mind would ever throw that away. 

I have purchased beef tallow from a store out by my cottage called All  Canada BBQ in Kingston. Not cheap...about $30 for 2lbs, but I strain and re-use several times.

I've also found it in some independent butcher shops. Also, If you know someone in the food/restaurant business they can order it wholesale from Sysco. However, as Smitty says, it's relatively easy to make your own.

Nothing beats fish & chips  fried in beef tallow. The french fries are incomparable to using any other fat or oil.

 

[Spiel]

So I jumped in with both feet and bought this just now on ebay. Yes it's a lot but it was the best dollar value per pound that I could find. 

[akaShag]

On 1/24/2025 at 4:08 PM, manitoubazz said:

First go at pickled walleye

Rick, that was an unfair TEASER!  😉  How about some details?
 

Doug