What I Ate Today

Quote: Fleastiff

the consumption of lard increases amongst those groups as well.

Our great grandparents ate lard
every day and lived to their 90's.
It's the introduction of shortening
in the 20's and the lies about lard
that hurt lard sales. Now we know
it's shortening that kills, not lard.

Quote: Evenbob

Our great grandparents ate lard
every day and lived to their 90's.
It's the introduction of shortening
in the 20's and the lies about lard
that hurt lard sales. Now we know
it's shortening that kills, not lard.

technically, it's trans-fat that was the problem [apparently to be ultra correct you should say 'industrial trans fats' or 'partially hydrogenated fats']. Margarine back in the day was loaded with it too.

I thought shortening today does not have it, but apparently you'd better check the label [acc to link]. If it has it, it likely will say 'partially hydrogenated' instead of 'trans-fat'

Producers of processed foods liked the trans-fat because it had a great shelf life. I've heard the process described to make it as 'turning an oil into a plastic' ... there was an assumption that it was better for you than animal fat because it was made from vegetable oil. The researchers almost refused to believe the truth when it was discovered animal fats are safer; after all "in 1912 the inventors of partial hydrogenation received the Nobel Prize" [second link]

I use a memory jog that isn't politically correct, which is "trans-sexual bad, trans-fat bad". Which makes me very bad, but that works for me.


https://www.healthline.com/nutrition/trans-fat-foods#section2
https://www.scientificamerican.com/article/scientific-case-for-banning-trans-fats/

Quote: odiousgambit

technically, it's trans-fat that was the problem [apparently to be ultra correct you should say 'industrial trans fats' or 'partially hydrogenated fats']. Margarine back in the day was loaded with it too.

From the 20's thru the 50's Proctor and Gamble
ran a jihad advertising campaign for Crisco
shortening. It was diabolical, hundreds of
ads in every women's magazine, they even
gave away free color cookbooks in which
Crisco was the main ingredient in all the
recipes.

I intended to take a picture of the fried green tomatoes I made but forgot, so I will cheat and borrow an image.

The first freeze means time to harvest the tomatoes green, and actually I prefer to make a relish out of them and can the results. I didn't have enough to do that this year due to drought in September and other problems, so it was time to make fried ones. Not bad! but another acquired taste I'd say.

btw I notice many recipes, including the one below, omit the step of draining the tomatoes or removing juices by having salt suck out the juices a bit [to then be dabbed away]. The recipe I used has you do the latter, but doesn't emphasize its importance. Believe me when I say you can wind up on the toilet, it is an essential step with both relish and the fried.

from https://pinchandswirl.com/fried-green-tomatoes/

Roast pork with Louisiana rub, eggplant
parm, Brussells sprouts, radishes and
cauliflower.

Roasted chicken leg quarters with garlic
compound butter under the skin. Very
easy to make, just melt butter, mix
with garlic and herbs and put back
in the fridge to harden again. Great
on toast or veggies.

I never thought of cooking radishes.

Quote: pew

I never thought of cooking radishes.

You can boil them and mash like
potatoes, fry them in stir fry,
roast them in the oven like I did
here. They taste totally different
when cooked.

Chicken fat covered cabbage steaks,
eggplant parm, pork rind crusted
corned beef, creamed turnip greens.
The beef was real crisp on the outside,
soft in the middle.

Quote: Evenbob

You can boil them and mash like
potatoes, fry them in stir fry,...