June 9th
2007
Eeew, now if that's what you're thinking - stop right there and wait for the final product. What do you think are my culinary plans for the weekend? Take a guess!
is that duck fat?
zunge?
I am thinking ew, but everything I've seen here has been great so I'm sure you'll wow us!
Is it pork fat? Something containing lard?
Aha, ihr wollt Bacon Fett machen, so wie Elise von Simply Recipes kürzlich, oder?
Thank you for playing along! While some of you are on the right track, the right answer is yet missing ;) The answer and more details in the next days - the weather is simply too beautiful to stay inside and cook all day!
Chitterlings?
is that by any chance....tongue? it kind of looks like it has taste buds in the 1 pic.
you're gonna confit something?
I'm all out of ideas on this one. I can see a little twinkling of goosebumps which makes me think of some kind of bird - but I could be way off line.
griebenschmalz?
Goosie goosie gander, whither shall I wander?
Would love to wander back to Munich, but meanwhile, I return vicariously to the Viktualienmarkt
Love the blog!
Rendering lard?
Or making duck fat... I'm not sure what kind of animal fat this is...
What is the ultimate project? Confit? Pie dough? Fries?...
Ich tippe auf Schweinespeck. Wollt ihr Schweineschmalz daraus machen?
Is it people? It's people, isnt it?
Hah! I'm totally familiar with this item. It's Pork Lard. It tastes wonderful and it's used in traditional Chinese cooking, not so much anymore because of the health factor.
Can't wait to see what you are going to use it for, whatever it is, it's going to be heavenly!
Just stumbled on your blog. Absolutely beautiful!
I'd say pork fat, too. But what can you use it for??
liposuction?
There you go! Julia is right on, Griebenschmalz it is! Is there an English term for it? Anyway, I'll be posting the results in the next few days... stay tuned.
I'm sure whatever it is, it will amaze me.
Would that be a pork rind or maybe crackling in English? Is the plan to deep fry?
By the way, love the blog. Ran across it by chance a couple of weeks ago and have been enjoying it ever since.
Render that fat and no matter what you create, it's sure to be delicious. People should not fear fat. It's what makes bacon and anything else you add it to sing!
"Tablier de sapeur" I would say in french, a speciality of Lyon that is going to be forgotten soon. The name compares it to the creamy apron of the sappers of the Légion française. These men were generally strong and so the "tablier" ment the above apron and the covered part ;-)
Ah, Deutsche Wochen bei delicious days
Pork lard, that's what it is. When I was little, I used to see my mom cutting it up and cooking it in a wok to get the oil. :)
i think your gonna make a crunchy pork rind! =) im sure that's fat pork skin in the photo.. is it??
you made homemade sausages! (right?)
Wie wäre es mit "crackling fat" oder "dripping with greaves". What is the right expression?
I'm a vegetarian, so I will have to see the final product before I can feel good about this. Judging by your past entries, I doubt it will be very hard to sway me :o)
The English for Griebenschmalz is "Crackling Fat"
Tripe?