SpankySmith Posted October 7, 2015 Share Posted October 7, 2015 (edited) Smooth, you need to plan a trip down South, you can still buy good old fashioned lard by the bucket full at any local grocery store. I think I'd be real tempted to get into detail on something like that, cutting in the grooves on the back of the hand over the joints, fingernails, maybe in my case even a few scars. Edited October 7, 2015 by SpankySmith Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted October 7, 2015 Share Posted October 7, 2015 Can't even find lard that hasnt been patualy hydroginated. Raise my own, render my own... Quote Link to comment Share on other sites More sharing options...
notownkid Posted October 7, 2015 Share Posted October 7, 2015 I remember my Grandmother using these "Irons" on my uncles cloths. She had 3-4 of them setting on the kerosene stove(Like an old wood kitchen stove) warming as she worked. Hers had the detachable wooden handles. She had a number of names for them I don't remember Sad being one some not allowed here thou. Bacon is crispy and so are Toll House Chocolate Chip Cookies, From my kitchen at least. If the bacon is to be correct it needs a little Maple Syrup to be on it and the cookies need some in the recipe. Good thing my son makes it and my birthday falls at the end of the season. Quote Link to comment Share on other sites More sharing options...
SmoothBore Posted October 8, 2015 Share Posted October 8, 2015 (edited) Smooth, you need to plan a trip down South, you can still buy good old fashioned lard by the bucket full at any local grocery store. Here in "Pennsylvania Dutch Country" getting Lard is not a problem.Getting the beloved Patrish to use it, ... is the problem ..... . Edited October 8, 2015 by SmoothBore Quote Link to comment Share on other sites More sharing options...
DSW Posted October 8, 2015 Share Posted October 8, 2015 I had to do a double take on your 1st sentence Smoothbore. I read the R in lard as an I 1st time thru. Quote Link to comment Share on other sites More sharing options...
phabib Posted October 8, 2015 Share Posted October 8, 2015 You guys seem to have an awfully short memory for topics cancelled when they got into the realm of religious discussion. Quote Link to comment Share on other sites More sharing options...
Frosty Posted October 8, 2015 Share Posted October 8, 2015 Ughh! That is to puny for this time if the morning!!Seeing as it's evening. Begone alien invaders your superior weapons are no match for our punny intellect! Take our leaders with you too.Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
SmoothBore Posted October 8, 2015 Share Posted October 8, 2015 I had to do a double take on your 1st sentence Smoothbore. I read the R in lard as an I 1st time thru. Once you've seen your 60th Birthday, ... that's not as much of an issue as it used to be ..... . Quote Link to comment Share on other sites More sharing options...
Michael Cochran Posted October 8, 2015 Share Posted October 8, 2015 You guys seem to have an awfully short memory for topics cancelled when they got into the realm of religious discussion.I've yet to see anythin religious in this discussion. Quote Link to comment Share on other sites More sharing options...
manolito Posted October 9, 2015 Share Posted October 9, 2015 My wife is Mexican find a market that caters to Hispanics and don't ask for lard ask for Manteca. I think you will find it is what you want.Sure would like to see a picture of the hand when it is being made. I have grandchildren at the age of sending all kinds of hand things with glitter or cookies etc. So I would like to send them one of my hand made of steel. I will give proper credit to those and their idea I have no artistic ability but I can copy most anything to some degree.I missed the religion part also. Quote Link to comment Share on other sites More sharing options...
KpdRetired Posted October 9, 2015 Share Posted October 9, 2015 Can't even find lard that hasnt been patualy hydroginated. Raise my own, render my own...I've got a local Butcher;s shop that i plan to hit up for fat to Render...before theing the PD job, i worked at a local ethnic (Scots) Butchers for a couple of years, and we got Lovely Beef suet in, but it all went into Black Puddings....ugh Quote Link to comment Share on other sites More sharing options...
Frank Turley Posted October 9, 2015 Share Posted October 9, 2015 (edited) Clothing irons used to be forged in the long ago days. Typical would be the forged shape with a handle coming off the center of the heel. The handle of tapered round section could be straight, 12" or thereabouts, and extending back at an upward angle to get it away for the heat source, or it could be a rattail curving up and over the top of the iron body. P.S. "My name is Cisco, but they call me Crisco for shortening." Edited October 9, 2015 by Frank Turley Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted October 9, 2015 Share Posted October 9, 2015 Tallow is for candles and pumican, lol. The fat from around the abdominal walls around a pigs kidneys makes the best shortning. Don't discount the bacon grease either, american olive oil it is... Quote Link to comment Share on other sites More sharing options...
JHCC Posted October 9, 2015 Share Posted October 9, 2015 Didn't they used to harden watch springs in lamb fat? Quote Link to comment Share on other sites More sharing options...
scotto Posted October 9, 2015 Share Posted October 9, 2015 leaf fat. I also keep the fat cooked out from cracklins. I'm not sure how you render yours but a crock pot works real well or a roasting pan/lid in the oven set on bout 250. Every three or four hours drain off the liquid and continue melting it down. I do the cracklins in an old caludrin over a gas burner though. Talking about the old hand irons, not sure it would work for your project but I've got and old one the handel hindges up with a lid and you put coal inside to heat it up!Scott Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted October 9, 2015 Share Posted October 9, 2015 just use the old cast iron bean pot, wood spoon and cold beer or three and patience. I still use an antique cast iron, as it was the only one I new where to find, and that it would work when the girls were growing up (not that I ever saw my ex or the girls iron a dang thing) Quote Link to comment Share on other sites More sharing options...
SmoothBore Posted October 9, 2015 Share Posted October 9, 2015 I've yet to see anythin religious in this discussion.Molasses Cookies, or Chocolate Chip, or Oatmeal Cookies, ... made with Lard, and still warm from the oven... are most assuredly, a Religious Experience. . Quote Link to comment Share on other sites More sharing options...
notownkid Posted October 9, 2015 Share Posted October 9, 2015 Amen Smoothbore! Quote Link to comment Share on other sites More sharing options...
JHCC Posted October 9, 2015 Share Posted October 9, 2015 In the name of the Flour, the Butter, and the Chocolate Chip, Amen. Quote Link to comment Share on other sites More sharing options...
JimsShip Posted October 9, 2015 Share Posted October 9, 2015 In the name of the Flour, the Butter, and the Chocolate Chip, Amen.Love it! Warm cookies with cold milk are indeed Heaven.Hell is biting into a delicious looking chocolate chip cookie and discovering they're raisins. (phabib, you can enter that comment now!) Quote Link to comment Share on other sites More sharing options...
DSW Posted October 9, 2015 Share Posted October 9, 2015 Hell is biting into a delicious looking chocolate chip cookie and discovering they're raisins. Dad likes to mention the "raisin" cookies they used to get on the diesel subs back in the late 50's/ early 60's at the end of a long deployment. Of course the "raisins" were the bugs in the flower that got baked in. Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted October 9, 2015 Share Posted October 9, 2015 Aperantly Cook didnt want to sift out that protien... Quote Link to comment Share on other sites More sharing options...
JHCC Posted October 9, 2015 Share Posted October 9, 2015 Or not enough people bugged him about it. Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted October 9, 2015 Share Posted October 9, 2015 (edited) Bet the ones served in the officer's mess were made with sifted flouer. Geting keal hauled on a sub would most seriusly suck.Thoe steaming in to port with the cook lashed to the coning tower would certainly be a warning to the new cook... Edited October 9, 2015 by Charles R. Stevens Quote Link to comment Share on other sites More sharing options...
manolito Posted October 9, 2015 Share Posted October 9, 2015 That is the old Navy the new Navy has GME flour that nothing can live in. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.