The Old Folks Home

[pennyJo1960]

We have some really strong old blackberry vines but have asked we leave me a some
as I want fresh blackberries also... have raspberries and strawberries in garden love
to use the fresh spices in cooking

 

[Beer can]

I'd a posted the recipe of the pies I eat but... I don't make them or bake them

Will say this though, I only like dw's pie crust if she uses lard rather than shortening, and we can tell the difference, both/all of us. Hard to find sometimes though. Makes it from memory so I have no recipe without grilling her but I bet it's the same as scg's except with lard. Super flaky crust, anytime I eat a store bought or someone else's pie who isn't good at making them is the crust.
She made blackberry pie a couple yrs ago with a different recipe, had cinnamon in it, nope not for me, you all might like it but cinnamon, belongs in apple, pumpkin, mincemeat, etc, not a berry pie IMHO

 

[Beer can]

I have wild raspberries and blackberry vines growing all over my pastures... Wish I could get rid of them! No good to have that in your hay. Not a big fan of blackberries as the seeds are bigger and get stuck between my teeth. Like raspberries a little, sometimes. Love blueberry pie with vanilla ice cream... MMMmmmmmm 

Some blackberries have less seeds, not so much when picking all wild like we do. Depends on yr also, how much rain, makes for fatter juicier berries, but still some plants have smaller seedier berries. Crunch crunch crunch, blackberry pies are sometimes

You might like my mom's blackberry jam, she strains the seeds out. Makes my favorite choke cherry jam also, seed/pit free of course.

 

[Peep_Show]

Lard is grease from Heaven. And, yes, it does make the flakiest pie crusts.

We use the bricked-up stuff (Sno-White Manteca) you can buy in your average grocery store for frying (chicken, tostadas, spring rolls, etc.) For edible consumption where it's a recipe ingredient, then it's off to the Hispanic/Mexican "El Super" grocery for the slabs of the stuff they sell near the meat counter. (It doesn't have the extra chemicals the commercially-prepared stuff does.)

There's even a lard cookbook, "100% Natural Lard: The lost art of cooking with your grandmother's secret ingredients" from the editors of GRIT magazine with 150 or so recipes.

Yummm..... It's all good....

 

[pennyJo1960]

Quote: We have this massive choke cherry tree here but no one seemed to know what to do with them

 

[superchemicalgirl]

I'd a posted the recipe of the pies I eat but... I don't make them or bake them

Will say this though, I only like dw's pie crust if she uses lard rather than shortening, and we can tell the difference, both/all of us. Hard to find sometimes though. Makes it from memory so I have no recipe without grilling her but I bet it's the same as scg's except with lard. Super flaky crust, anytime I eat a store bought or someone else's pie who isn't good at making them is the crust.
She made blackberry pie a couple yrs ago with a different recipe, had cinnamon in it, nope not for me, you all might like it but cinnamon, belongs in apple, pumpkin, mincemeat, etc, not a berry pie IMHO

Yes, my crust recipe is better with lard but it is still above and beyond other crusts when using Crisco. I, too, am spoiled and don't like pie made with bought crusts. I can barely choke it down, it's nasty.

 

[microchick]

We have this massive choke cherry tree here but no one seemed to know what to do with them

We have choke cherry trees around us. A neighbor used to come over and harvest our berries to make jelly out of them. They would simmer then strain the berries for juice then use the juice for the jelly.

I can remember that McDonald's used to have the best tasting French Fries going and then they disclosed that they were using lard to fry them. It wasn't long before they were pressured to change their frying method to a healthier oil. Hispanics have a high incidence of coronary artery disease due to the high content of animal fat in their diets. Same for the Amish. While the Amish have a surprisingly low incidence of cancer in their population due to their low intake of processed foods, their incidence of cardiac problems is high once again due to the intake of animal fats in their diet.

Yep, good old lard can make food taste good but is it good for you? Nope. I use it sparingly, mainly to make pie crusts and to grease and flour cake pans. For the most part I cook with peanut or canola oil and I just read that both of those are not recommended for people struggling to eat an anti-inflammatory diet.

Think I'll just go out to the back yard and gaze for breakfast.

 

[chickadoodles]

Ls I shared pics of my blackberry patches on the garden thread and Jerryse told me that the berries that grow along the ground are dewberries that blackberries grow upright.
Also there might be a difference in the size of the seeds there. We do have both I believe as some of ours are free standing bushes.
If I were going to make jelly out of them I would strain the seeds but if making jam I would leave the seeds in.
But I do love some berries.

 

[ronott1]

We have choke cherry trees around us. A neighbor used to come over and harvest our berries to make jelly out of them. They would simmer then strain the berries for juice then use the juice for the jelly.

I can remember that McDonald's used to have the best tasting French Fries going and then they disclosed that they were using lard to fry them. It wasn't long before they were pressured to change their frying method to a healthier oil. Hispanics have a high incidence of coronary artery disease due to the high content of animal fat in their diets. Same for the Amish. While the Amish have a surprisingly low incidence of cancer in their population due to their low intake of processed foods, their incidence of cardiac problems is high once again due to the intake of animal fats in their diet.

Yep, good old lard can make food taste good but is it good for you? Nope. I use it sparingly, mainly to make pie crusts and to grease and flour cake pans. For the most part I cook with peanut or canola oil and I just read that both of those are not recommended for people struggling to eat an anti-inflammatory diet.

Think I'll just go out to the back yard and gaze for breakfast.

Oddly, lard is not as bad as was once thought.

It is better for you than Crisco type vegetable shortening
It has less saturated fat then butter
butter has been officially declared to be a nutrition neutral food--not too bad but not too good

http://www.npr.org/sections/thesalt...back-in-the-larder-but-hold-the-health-claims

Using lard for pie crust instead of crisco makes the pie crust a bit better for you. Of course you will get very fat if you eat too much rich pie...especiall pecan pie.....

The key to eating is to eat in moderation and apparently eat more vegetables. Big mistake saying 5 servings of fruit and veggies a day since that is used as an excuse to eat lots of fruit and not much veggies. We need move veggies since not eating them likely contributes to dementia and Parkinson's disease.

Lard is not bad for you or good for you. It may make you eat too much which is bad for you though. Lard makes stuff taste too good!

 

[ronott1]

For frying, I was using peanut oil and canola oil. I recently discovered avacado oil which is supposed to be similar to olive oil. Avacado oil has a very high smoke temperature, The highest you can buy and is high in omega 3. I think is is good for inflammation too.

I like that is does not have a taste too it. I used it to replace vegetable oil in a brownie recipe this weekend and the brownies turned out great!