Comments on: Down the memory lane - with pork fat

By: Griebenschmalz « Griskindspatrik

Griebenschmalz « Griskindspatrik — Sun, 28 Nov 2010 12:41:28 +0000

[...] här var alltsÃ¥ version 2, inte sÃ¥ mycket salt, inte sÃ¥ bränt. BÃ¥da goda, men [...]

By: Niki

Niki — Sat, 20 Feb 2010 14:52:29 +0000

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

Pork Fat, Sadlo, Shortening, Lard « Pragensismac — Sun, 03 Jan 2010 21:31:16 +0000

[...] 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

Pork Fat, Sadlo, Shortening, Lard « Pragensismac — Mon, 23 Nov 2009 16:00:56 +0000

[...] 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 [...]