Posted on 01/30/2015 12:38:35 PM PST by greeneyes
Thanks, Isabel!
Hi!
I’m glad that you mentioned beef suet - many years ago when I first became a bird-watcher, I learned to make my own suet cakes. Back then, I could go to the local supermarket, tell the butcher that I wanted some suet, and he’d give me a couple of pounds, for only pennies. I’d take it home and render it, put peanut butter and seeds in, etc.
But now, butchering isn’t really done in supermarkets anymore; and I doubt the people behind the counter would even know what I meant, if I asked for ‘suet’. (In the old days, they always knew.)
Anyway, I got into the habit of buying the ready-made suet cakes.
Exactly what IS suet? What fat part of the critter is it? Can it be replaced by Lard, for the birds?
(But, to turn this into a cooking thread, I’m also interested in the suet for human consumption, because it’s an important ingredient in traditional English plum puddings, which I loved as a child and have wanted to make myself.)
-JT
A very Sunny Spring is about to come to a very wet stop according to Lady Bender here on the left coast. Grandson has a girl type friend so we may have to hire some help clearing brush
Lady Bender makes this for our feeder birds here near Humboldt Bay Ca
For you Wild Bird Feeders
ALL SEASON PEANUT BUTTER SUET RECIPE
1 cup Crunchy Peanut Butter
1 cup LARD (no substitutes)cups)
2 cups quick cook oats
2 cups cornmeal
1 cup white flour
1/3 cup sugar
Melt lard & peanut butter, then stir in the remaining ingredients.
Ladle into paper lined cupcake trays and freeze.
Makes 12 biscuits. Lady Bender doubles the recipe and got 29 today but your milage may vary.
Serve in wire suet holders.
Suet is essentially beef lard, so I don’t see why you couldn’t substitute.
I hear you on the butchers at the stores today. Back in December I was looking to try my hand at making my own bacon. The guy at the meat counter was eager to help, so I tried to explain what I was doing, and he pointed me to the sandwich steaks. After a few rounds of back-and-forth it occurred to me, he had never seen bacon before it was sliced! He thought it was made that way!
So glad to hear from you! I have been praying like the dickens. Glad to hear you are getting hot water - it’s so convenient.LOL
We have some green rye, green spinach, green lettuce, and green garlic outdoors, and a few green carrot tops.
Indoors is sparse this year due to my procrastination last fall in which I failed to get any tomatoes or peppers brought in.
I am going to plant some more seeds tomorrow, I think.
Pontoon boat sounds like fun!
Dream a little dream for me too.LOL So sick of winter, I could spit!
Refresh my memory, where are you located?
I don’t do cilantro. My herb garden wound up not having much light, since hubby never got around to cutting down the trees that block the morning sun, and it’s on the North East side of the house. I have some chives that manage to hang on for a while, and that’s about it.
Summer in January - that’s a good one.LOL
Good one you. That’s kinda what we did too a few years ago.
LOL!
You can still find real butchers; but you may have to drive a bit out of your way, if you live in the Suburbs, as we do.
Most areas have a kosher meat shop; look for that.
(But, they aren’t going to have pig meat; - But, come to think of it, the Jewish folks who served my family when I was growing up, seemed to have no problem sending us ham and bacon and pork for roast. They owned a little DGS store, and my Granny would call up, tell them what she wanted; and it would be delivered the next day. (At holidays, we got a bottle of Manischewitz for free, too :-)
You just have to look around.
=JT
You have my sympathy. We aren’t that bad here, but I miss the warm weather.
Well, these youngun’s have a way of hitching up and getting busy don’t they?
And it’s actually Lard, not Suet?
I’ve got pounds of lard in the freezer; and if lard will do it, I’m all over this!
-JT
SW VA
We have a supermarket that has a butcher in on some of the week days, and one of the Restaurant’s has an old fashioned meat market and convenience store combo. The meat market can do most anything if you order it ahead of time.
We have been on a waiting list for a local farmer to purchase half a beef. Got word at the beginning of the week that they had a half available. Daughter is going to go in on half. So we met on Thursday and figured out what cuts we wanted to ask for. Total cost is estimated to be $400.00.
Should last more than a year. Daughter is going to ask for all the fat/tallow. I am looking forward to some good old homemade bone marrow broth too.
Says it’s Lard on the box and you must use Crunchy Peanut Butter and NOT Creamy...
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