Comments on: Down the memory lane - with pork fat http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/ (c) delicious:days Thu, 11 Mar 2010 23:26:40 +0000 hourly 1 By: Niki http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/comment-page-2/#comment-50199 Niki Sat, 20 Feb 2010 14:52:29 +0000 http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/#comment-50199 My Polish Grandmother used to make this for us on Sundays. She used to call it Swanina (not sure if I spelled it correctly). Whenever I try to describe it to people they get grossed out. My father is going to make it this weekend. Can't wait, it's probably been about 15 years since I've eaten it. My Polish Grandmother used to make this for us on Sundays. She used to call it Swanina (not sure if I spelled it correctly). Whenever I try to describe it to people they get grossed out. My father is going to make it this weekend. Can't wait, it's probably been about 15 years since I've eaten it.

]]> By: Pork Fat, Sadlo, Shortening, Lard « Pragensismac http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/comment-page-2/#comment-49738 Pork Fat, Sadlo, Shortening, Lard « Pragensismac Sun, 03 Jan 2010 21:31:16 +0000 http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/#comment-49738 [...] Yes, I said snacking. I’ve read that the Germans have a similar culinary delight called Griebenschmalz, but what my wife used to do before I introduced her to vegetables was simply to slice a piece of [...] [...] Yes, I said snacking. I’ve read that the Germans have a similar culinary delight called Griebenschmalz, but what my wife used to do before I introduced her to vegetables was simply to slice a piece of [...]

]]> By: Pork Fat, Sadlo, Shortening, Lard « Pragensismac http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/comment-page-1/#comment-49472 Pork Fat, Sadlo, Shortening, Lard « Pragensismac Mon, 23 Nov 2009 16:00:56 +0000 http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/#comment-49472 [...] Yes, I said snacking. I’ve read that the Germans have a similar culinary delight called Griebenschmalz, but what my wife used to do before I kicked her of the habit was to simply slice a piece of bread [...] [...] Yes, I said snacking. I’ve read that the Germans have a similar culinary delight called Griebenschmalz, but what my wife used to do before I kicked her of the habit was to simply slice a piece of bread [...]

]]> By: olivia http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/comment-page-1/#comment-48543 olivia Thu, 06 Aug 2009 14:51:40 +0000 http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/#comment-48543 its a little bit like what they have in France - grattons, which are crispy bits of either pork or duck 'scratchings'. Also like 'rillettes' but thats the actual shredded/forked pork, duck or goose meat sometimes with spices added mixed with the fat and then covered with the dripping. your recipe sounds yum though!! its a little bit like what they have in France - grattons, which are crispy bits of either pork or duck 'scratchings'. Also like 'rillettes' but thats the actual shredded/forked pork, duck or goose meat sometimes with spices added mixed with the fat and then covered with the dripping. your recipe sounds yum though!!

]]> By: Ron M http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/comment-page-1/#comment-47771 Ron M Thu, 07 May 2009 16:37:39 +0000 http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/#comment-47771 Hi all can you tell me how long i can keep in the frg. (pork fat cracklings ) thanks... Ron* <em>EDIT Nicky: It keeps in the fridge for several weeks, but ours rarely lasts that long ;)</em> Hi all can you tell me how long i can keep in the frg. (pork fat cracklings ) thanks... Ron*

EDIT Nicky: It keeps in the fridge for several weeks, but ours rarely lasts that long ;)

]]> By: Bob http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/comment-page-1/#comment-46797 Bob Sat, 17 Jan 2009 02:58:45 +0000 http://www.deliciousdays.com/archives/2007/06/14/down-the-memory-lane-with-pork-fat/#comment-46797 Rendered salt pork fat or "scrunchions" is a traditional accompaniment here in Newfoundland. It is most often poured over boiled salt cod fish and potatoes. It can also be added to just about any dish that starts with sauteing ingedients in oil. You just start out by frying the pork fat first. Great taste! Rendered salt pork fat or "scrunchions" is a traditional accompaniment here in Newfoundland. It is most often poured over boiled salt cod fish and potatoes. It can also be added to just about any dish that starts with sauteing ingedients in oil. You just start out by frying the pork fat first. Great taste!

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