Caul Fat

Terry Pulliam Burd said:

Aaarrgghhh! I have a fairly complicated recipe for a
"country pate" that calls for caul fat and, although it
allows bacon as a substitute, I prefer to do new recipes
exactly according to Hoyle and then fiddle with 'em later.
I have torn up the telephone book and Google trying to get
my mitts on 8 oz. of caul fat, also known as lace fat.
Does anyone know if there's a commercial source that I can
call, fax, email or smoke signal that will ship caul fat?

You couldn't find a butcher who would provide it?

Terry Pulliam Burd said:

Aaarrgghhh! I have a fairly complicated recipe for a
"country pate" that calls for caul fat and, although it
allows bacon as a substitute, I prefer to do new recipes
exactly according to Hoyle and then fiddle with 'em later.
I have torn up the telephone book and Google trying to get
my mitts on 8 oz. of caul fat, also known as lace fat.
Does anyone know if there's a commercial source that I can
call, fax, email or smoke signal that will ship caul fat?

I've used caul fat before, and I found I was able to sub
thin (and I mean really thin) sheets of backfat. The fat
melts out anyway, and I found no perceptible difference in
the result. This is a good thing considering what a pain it
is to get caul fat.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

Terry Pulliam Burd said:

Aaarrgghhh! I have a fairly complicated recipe for a
"country pate" that calls for caul fat and, although it
allows bacon as a substitute, I prefer to do new recipes
exactly according to Hoyle and then fiddle with 'em later.
I have torn up the telephone book and Google trying to get
my mitts on 8 oz. of caul fat, also known as lace fat. Does
anyone know if there's a commercial source that I can call,
fax, email or smoke signal that will ship caul fat?

My asian butchers carry it (if you ask). It's used in a few
SE asian cuisines, probably china too.

Quoted message said:

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

For the last time - It's not anonymous - it's Duncan Hines
who said that. I even provided the cites for it last time.

-sw

nimanranch.comnimanranch.comOpen ↗

select the pork page

On Tue, 25 May 2004 21:15:16 -0500, Steve Wertz
<[email hidden]> arranged random neurons, so they
looked like this:

<snip>

Quoted message said:

For the last time - It's not anonymous - it's Duncan Hines
who said that. I even provided the cites for it last time.

Well, good. As long as it's the last time. You might want to
alert the writer of _Poisonous Quotes_, Colin Jarman, which
is where I got the quote.

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

There: you happy?

To reply, remove replace "spaminator" with "cox"

On Wed, 26 May 2004 01:32:40 GMT, "Sue" <[email hidden]> arranged
random neurons, so they looked like this:

Quoted message said:

nimanranch.comnimanranch.comOpen ↗

Bless you! I've already ordered some. Look out, Sandy
Eggo cookin!

And, jeez, are you guys fast! I posted this about 30
mins. ago!

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "spaminator" with "cox"

Terry Pulliam Burd said:

On Tue, 25 May 2004 21:15:16 -0500, Steve Wertz
<[email hidden]> arranged random
neurons, so they looked like this:

<snip>

Quoted message said:

For the last time - It's not anonymous - it's Duncan Hines
who said that. I even provided the cites for it last time.

Well, good. As long as it's the last time. You might want
to alert the writer of _Poisonous Quotes_, Colin Jarman,
which is where I got the quote.

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

There: you happy?

I'm *ecstatic* :-) I'm surprised that this phrase is so
often quoted as anonymous when Duncan Hines reviews were so
popular in the 40's and 50's - certainly there's somebody
still alive to remember him... right?

-sw

Steve Wertz said:

Terry Pulliam Burd said:

Aaarrgghhh! I have a fairly complicated recipe for a
"country pate" that calls for caul fat

My asian butchers carry it (if you ask). It's used in a
few SE asian cuisines, probably china too.

Also Greek and Turkish. They wrap Sheftalias in it.

--
Tony