Mutton Tallow, where to buy or how to make
Posted 05 September 2009 - 07:21 PM
Posted 05 September 2009 - 07:33 PM
Posted 05 September 2009 - 09:21 PM
Posted 05 September 2009 - 09:44 PM
Dave: it helps the haggis slide down...
think: proper deep-fried haggis... and a cold Iron Brew!
Posted 05 September 2009 - 10:36 PM
Posted 06 September 2009 - 02:00 AM
Posted 06 September 2009 - 09:08 AM
Posted 06 September 2009 - 09:19 AM
Posted 06 September 2009 - 10:22 AM
If you end up rendering it on your own, try to do it outside. I made my own seed cakes for the woodpeckers one year and that was one of the most hideous odors I've ever had the displeasure to inhale. Atrocious.
Posted 06 September 2009 - 11:38 AM
Posted 06 September 2009 - 11:57 AM
So maybe it can be made different ways......ie deep fried.
Posted 06 September 2009 - 07:44 PM
OR - call one of the hunting clubs and ask them if they have any Mutton tallow or know where you can get some ... just google hunt Merida Yucatan that ought to get you tons of hunting clubs in the area.
Posted 06 September 2009 - 08:52 PM
I last had fried haggis in Pennock. It was made from either a lamb's stomach or the end of a sheep's stomach, since it was only the size of a very fat sausage. Deep frying did little to help the taste.
Offal is just.... offal ...
A nice shepherd's pie however or a cooo-ked breakfast (like kippers & eggs) makes me smile.
still working on an alternate source for mutton tallow.
Using a local sheep farmer's help is not appealing if it involves rendering mutton fat. I've rendered buffalo fat and cleaned, prepped, and brain-tanned buffalo hides, and I can't say which is worse...
Both are beyond nasty jobs ... (think cooked blenderized brains, whipped to a frothy consistency)
Posted 06 September 2009 - 09:16 PM
Whew..ok.. back from the bathroom!!!
Makes the green marble peas seem almost OK!!!
Posted 07 September 2009 - 02:42 AM
Not sure about the haggis
Posted 07 September 2009 - 08:02 AM
Posted 07 September 2009 - 08:31 AM
According to my wife, I think you are searching for sebo de carnero o sebo de obeja...
Local and internet searches have yielded nada so far... will ask mi suegra...
Black pudding: how can one go wrong with a mix of blood, suet, & oatmeal?
(the main ingredients ... in order of amount used...)
Black pudding and blood sausages seemed a bit first at much, but if you have to spend a hard day working
(or golfing ) outside in Scotland's cold damp misty weather, they really stick with you - keeping you full, warm, and satisfied for hours and hours - like frijoles refritos made with liberal dollops of lard. I once mentioned kippers and eggs to an Italian-American friend, and she beamed: "reminds me of breakfast at my grandmother de Toscani: they also love a breakfast of (salty) fried fish with eggs... yummmmmm." Italians, too. Go figgure?
Dave & Shirley: Kippers & eggs? Black pudding? Blood Sausages?
For anyone who thinks we've hijacked the thread: Black pudding's suet could be a last-chance substitute for mutton tallow - but beef tallow suet would go rancid in Yucatán's heat... *sigh*
Anybody else up for a nice bowl of charnina (a Polish soup)?
A basic Czarnina Recipe starts: "Collect the blood of a freshly killed duck or goose ..."
... and yes, these sorts of discussions make my Mexican suegra's, abuelitas, y tia-abuela's mouths water - since they fondly remember drinking fresh bull's blood "for strength", when they were kids...
and I have to admit that fresh buffalo blood is tasty... really... salty, but tasty.
and sliced raw kidney eventually tastes pretty good (Lakota eat it "for courage").
Scots? Poles? Mexicans? Native Americans (Lakota)? & Why eat such stuff? ...
What do they have in common?
Tough, sharp, resilient groups of people who got through centuries of tough times, without all the complaining like Americans who lived through just 12 years of a "Great Depression".
(Three of the four groups, coincidentally(?), also love a good daily shot or 2 of their national hooch.)
Posted 08 September 2009 - 02:07 PM
Wiz - please add the French people in Louisiana to your list of "Tough, sharp, resilient groups of people who got through centuries of tough times, without all the complaining" AND - a little "white lightening" to wash it down.
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