The Old Folks Home

[ronott1]

Oh Ron, does that means I can stop hiding my lard in the back of the fridge????

The sprout talk reminds me I need to start my sprouts growing or my girls won't get their Thanksgiving treats! I also had a hard time finding Kale in the grocery store yesterday, what's with that? I can also find bundles of fresh Kale. It's a very inexpensive source of fresh greens and protein for the ladies once the snow covers everything, or at least it was. I also make Kale with my Thanksgiving meal. It's traditional up here to use the fall veggies.

If you render it yourself, it is healthy. It is still better than Crisco even processed from the store.

It kills me though. All my life the lie that lard was bad and crisco was good has been forced into my brain. It is hard to adjust to lard being good.

Apparently the company making crisco lied to us with a big propaganda blitz similar to the one making soy healthy for us.

All fats need to be in moderation but we need fat to live and absorb nutrients from vegetables. It also fills us up and causes us to not eat as much. Simple carbs do not fill us up so we keep thin gnawing hunger going.

Weight in america started going up when the food guidelines lowered calories from fat 10% and increased calories from carbs 10%. They are working on that now LOL.

 

[vehve]

Oz, that's the sad part about Finland, there are very few independent butcher shops. Most meat is processed by the big players. And Finns don't shop at specialized stores, they want everything from the super market. The super markets are pretty well equipped, but it's not the same as going to a butcher's....

 

[chickisoup]

I never bought into the Crisco thing, partly because I belonged to a natural foods co-op back in the late 70's (yep, even before it was cool) and read the real data on the stuff (and anything that was hydrogenated). I also thought the taste was just nasty.

You are absolutely right Ron about homemade being the best. Unfortunately I dwell more in logging country than farming country so the only butchering done locally are deer, bear and critters like that. If there is any beef or pork butchered, it is someone taking in their family critter to be butchered and they usually keep their own trimmings.

There are a few local retail butchers up here (the one we use is amazing) but all their beef and pork comes in swinging and they don't part with their trimmings cheaply, if at all because this is Wisconsin after all and they do sausage, brats,,,,,,,.

 

[vehve]

I can personally attest to the benefit of lowering carbs... I stepped on the scale today, and 3 lbs has disappeared again. Totally, I'm down from a max weight of 212 lbs to 179 lbs.

 

[tntchix]

Do you have Lard? We are learning that Lard is not as bad for us as we though but crisco is very bad for us.

I'm so glad that myth is cleared up, just like butter vs margarine. Like eating plastic is any good for you. I did the experiment with a small tub of country crock, left it in the barn for an entire summer in an open baggie for melting. By fall it had hardened up again and looked just like new. ewww

 

[vehve]

When I googled for someone who would sell lard, I came across a story about somebody finding 72 year old lard in the back of a pantry, and sending it to lab for testing. It was still considered safe to eat.

*Edit* sorry, it was only 64 years.

 

[tntchix]

Oh my. That might be a bit too long for me. 72 yrs?

 

[hennible]

I had a hard time finding kale seeds. I can buy turnips, mustards, and collard seeds locally. I had to buy kale seeds off ebay.

I recommend Russian kale... Mine didn't seed or I'd send some your way. Next time I see them I'll grab extra if you like.

 

[getaclue]

I'm not eating anything older than me, period.

 

[hennible]

What about a nice mammoth steak?