Spiel Posted January 22 Report Posted January 22 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 Posted January 22 Report Posted January 22 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 ! 1 1
Spiel Posted January 23 Report Posted January 23 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. 2
smitty55 Posted January 24 Report Posted January 24 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. 1
Spiel Posted January 24 Report Posted January 24 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 Posted January 24 Report Posted January 24 (edited) 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 January 24 by smitty55
CrowMan Posted January 24 Report Posted January 24 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 Posted January 24 Report Posted January 24 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. 1
Spiel Posted January 26 Report Posted January 26 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. 1
akaShag Posted January 26 Report Posted January 26 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 1
Spiel Posted February 5 Report Posted February 5 What to do with some use 'em or lose root vegetables and a 1/4 head of Cabbage. You get yourself a big ass Cottage Roll and make a boiled dinner. I found a Cottage Roll on sale by chance and grabbed this 3 3/4 pound very lean beauty on sale for $3.99 a pound. It also gives me an opportunity to use my very much under used straight from Newfoundland gifted "Peas Pudding" bag. Yeah! 1
CrowMan Posted February 5 Report Posted February 5 1 hour ago, Spiel said: What to do with some use 'em or lose root vegetables and a 1/4 head of Cabbage. You get yourself a big ass Cottage Roll and make a boiled dinner. I found a Cottage Roll on sale by chance and grabbed this 3 3/4 pound very lean beauty on sale for $3.99 a pound. It also gives me an opportunity to use my very much under used straight from Newfoundland gifted "Peas Pudding" bag. Yeah! Looks perfect for a cold winter day...but nothing wrong with a little fat instead of "very lean" when it comes to Cottage Rolls...😉
CrowMan Posted February 5 Report Posted February 5 I visited my Mom in Mississauga today, and I usually stop by the Fish & Seafood Market down the street from her. I picked up a fillet of BC Black Cod (Sablefish) for dinner tonight....one of my wife's favourites. I broil it after marinating it in miso, mirin and sake...a version of the famous Nobu recipe. Some Jasmine rice, and stir fried baby bok choy makes for a quick and easy dinner. In the store, a large can of chopped ocean clams on the shelf caught my attention...over 3lbs of drained weight for $19.99. Needless to say a lot of clam meat...so I thought I'd change things up for the Superbowl this year. I usually make a big pot of chili for game day. However, this Sunday I'm going to do Clam Chowder. My recipe is pretty basic...bacon, onion, garlic, celery, red potatoes, thyme, parsley, heavy cream, and of course the clams....go Eagles !! 2
Spiel Posted February 5 Report Posted February 5 51 minutes ago, CrowMan said: Looks perfect for a cold winter day...but nothing wrong with a little fat instead of "very lean" when it comes to Cottage Rolls...😉 LOL Even the leanest of Cottage Rolls CM still has plenty of fat as you know and since I don't (won't) eat the fat, it's best I choose less waste with the exact same taste. 1
Ron Posted February 12 Report Posted February 12 Well.... go big or go home... I built a smoker capable of holding about 300lbs of meat. The last few weekends, my nephew and I got into processing our wild game as well as pork and beef. Over the 2 long weekends we did up 110lbs of summer sausage, 15lbs pepperoni, 5lbs fresh Chorizo, 12.5 lbs dried Chorizo (7 week wait), 50lbs Willie's pepperettes, 12.5lbs Maple Habinero pepperettes, 12.5lbs Teriyaki pepperettes, 25lbs Homey BBQ, 30lbs moose sausage in hot Italian, mild Italian, and a new one to us, Philly cheese steak (will do this one again). To top it off, about 50lbs of brats. After all the processing we had 9lbs of cubed bacon left over. It got a 7 day cure and double smoked. 4
Spiel Posted February 12 Report Posted February 12 10 minutes ago, Ron said: Well.... go big or go home... I built a smoker capable of holding about 300lbs of meat. The last few weekends, my nephew and I got into processing our wild game as well as pork and beef. Over the 2 long weekends we did up 110lbs of summer sausage, 15lbs pepperoni, 5lbs fresh Chorizo, 12.5 lbs dried Chorizo (7 week wait), 50lbs Willie's pepperettes, 12.5lbs Maple Habinero pepperettes, 12.5lbs Teriyaki pepperettes, 25lbs Homey BBQ, 30lbs moose sausage in hot Italian, mild Italian, and a new one to us, Philly cheese steak (will do this one again). To top it off, about 50lbs of brats. After all the processing we had 9lbs of cubed bacon left over. It got a 7 day cure and double smoked. We're still Pals, right.
CrowMan Posted February 12 Report Posted February 12 14 minutes ago, Ron said: Well.... go big or go home... I built a smoker capable of holding about 300lbs of meat. The last few weekends, my nephew and I got into processing our wild game as well as pork and beef. Over the 2 long weekends we did up 110lbs of summer sausage, 15lbs pepperoni, 5lbs fresh Chorizo, 12.5 lbs dried Chorizo (7 week wait), 50lbs Willie's pepperettes, 12.5lbs Maple Habinero pepperettes, 12.5lbs Teriyaki pepperettes, 25lbs Homey BBQ, 30lbs moose sausage in hot Italian, mild Italian, and a new one to us, Philly cheese steak (will do this one again). To top it off, about 50lbs of brats. After all the processing we had 9lbs of cubed bacon left over. It got a 7 day cure and double smoked. Wow !!! I wouldn't know where to start...eating that is.. 1
akaShag Posted February 12 Report Posted February 12 1 hour ago, Ron said: Well.... go big or go home... I built a smoker capable of holding about 300lbs of meat. The last few weekends, my nephew and I got into processing our wild game as well as pork and beef. Over the 2 long weekends we did up 110lbs of summer sausage, 15lbs pepperoni, 5lbs fresh Chorizo, 12.5 lbs dried Chorizo (7 week wait), 50lbs Willie's pepperettes, 12.5lbs Maple Habinero pepperettes, 12.5lbs Teriyaki pepperettes, 25lbs Homey BBQ, 30lbs moose sausage in hot Italian, mild Italian, and a new one to us, Philly cheese steak (will do this one again). To top it off, about 50lbs of brats. After all the processing we had 9lbs of cubed bacon left over. It got a 7 day cure and double smoked. Absolutely AWESOME!!!!! Did you use commercial bindings/seasonings/cure for the prepared sausages, like the German Salami? Or make your own? And where did you get the casings with the writing on them? I have never seen these for sale, but would like to get some for my use when I make prepared sausages. Doug
Ron Posted February 13 Report Posted February 13 Hey Doug. We use a combination of commercial and home blend seasonings. There are a couple of FB groups with different seasoning recipies. The 1 German recipe was from PS Seasoning from the states, that's where the "Venison" casing came from. The other casings coligan and natural, came from a local supplier, Outpost Packaging in Hastings, Ontario. Their website is a little to be desired but they are a large commercial distributer. Majority of the local grocery stores that do in house sausage making get their supplies from here. 1
akaShag Posted February 13 Report Posted February 13 8 hours ago, Ron said: Hey Doug. We use a combination of commercial and home blend seasonings. There are a couple of FB groups with different seasoning recipies. The 1 German recipe was from PS Seasoning from the states, that's where the "Venison" casing came from. The other casings coligan and natural, came from a local supplier, Outpost Packaging in Hastings, Ontario. Their website is a little to be desired but they are a large commercial distributer. Majority of the local grocery stores that do in house sausage making get their supplies from here. Thanks! I get my casings from Halford Hide and Leather in Edmonton, and sometimes buy their binders, seasonings, etc. I get my bacon cure from Stuffers in Langley BC. I have not found a good "packaged" kit for making German salami yet, but would like to. Doug
Ron Posted February 13 Report Posted February 13 2 hours ago, akaShag said: Thanks! I get my casings from Halford Hide and Leather in Edmonton, and sometimes buy their binders, seasonings, etc. I get my bacon cure from Stuffers in Langley BC. I have not found a good "packaged" kit for making German salami yet, but would like to. Doug https://www.psseasoning.com/products/no-504-german-salami-seasoning?_pos=1&_psq=No.+504&_ss=e&_v=1.0 This one we have used in the past. Enough for a 25lb batch.
akaShag Posted February 13 Report Posted February 13 15 minutes ago, Ron said: https://www.psseasoning.com/products/no-504-german-salami-seasoning?_pos=1&_psq=No.+504&_ss=e&_v=1.0 This one we have used in the past. Enough for a 25lb batch. Thanks! Any issues with shipping from the US? Doug
Spiel Posted February 16 Report Posted February 16 More Quiche! A busy day in the kitchen using up a mess of eggs in need of being used. My oldest daughter absconded with one of the two Quiche Pies I made a month back and the youngest was like, where's mine? Naturally So I made four Pies today, one for my youngest daughter, vegetarian (red bells, onion & broccoli) and one for my 7 year old Granddaughter whose just getting a taste for scrambled eggs (hers is just eggs and cheese). Then the last two just for me, red peppers, onions, broccoli and ham. Daughter's..... Mine......
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