
Lo these many years ago, a UK-born boss of mine attempted to wheedle me into swifter production by offering me a small mincemeat pie if I finished a pressing task by 4 p.m. I begged to be allowed to take only half if I knocked it out by 3, and remain fully un-minced if I had everything squared away by 2.
In theory, I should love traditional mincemeat. I'm a huge fan of a meat 'n sweet one-two punch -- especially when there's cookin' booze involved -- but I've never been able to wrap my head around the flavor of suet. It's the hard fat from around the loins and kidneys of sheep and cows, isn't especially full and meaty like lard, and is possessed of a particularly high melting point, making it the perfect base fat for many classic British steamed puddings. It seems to be the definitive flavoring agent in all the mincemeat I've had, but I've not been able to convince myself to care for it. I tend to be a stickler when it comes to ingredient lists for traditional dishes from my vintage cookbooks, but I'm wondering if there's a fat I can sub in that would render a texture that would cleave closely to the original. Most suet-centric recipes I've come across warn that the use of butter, margarine, lard, shortening et al leaves the whole dish overly greasy and flat, but if any of y'all have met with a successful swap, I'm all ears. There may even be a bit of Spotted Dick in it for you.
Other Cooking and Traveling the Cape Cod Way highlights include Forefather's Day Succotash (look for that recipe on December 21st), Beach Plum Jelly, Irish Moss Pudding, Scootin'-Long-The-Shore, Skully Joe and a wicked lot of mouthwatering Portuguese cookery. I'm more than happy to share if there's any interest.
| Yes, and I love it. | |
|---|---|
| I can take it or leave it. | |
| I can't stand it. | |
| I've never had the pleasure. |
Nutritionists and researchers at the Harvard School of Public Health in Boston set out to try and discover whether dairy foods in general had any effect of fertility on humans, as there was "pretty strong evidence" that an excess of lactose in animals could have a negative effect on the ability of females to conceive. Everyone was surprised to find that the same result was not found in humans. The records, taken from 1991-1999, of nearly 19,000 women from the ages of 24-42 were examined.
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There are some cooks who will tell you that pork fat is the most flavorful fat for cooking and frying. Others will swear that duck or goose fat will produce the best results. Chilean artist Marco Evaristti has a different idea about what sort of fat will prodce great tasting results. Evaristti underwent a liposuction procedure and
There are federal regulations in place that dictate how terms like "fat free," "low fat," "reduced fat" and "light," among others, can be used with regard to food. Fat free foods, for example, must contain less than .5 grams of fat per serving. It may seem like there is enough definition in this area of food labeling already, but a new label is catching on rapidly: 










