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Thread: Home made cutting oil
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7th February 2014, 07:52 AM #16GOLD MEMBER
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7th February 2014, 07:58 AM #17Senior Member
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Must be similar age, home from school, 1" thick slice of bread, lots of dripping, salt & pepper. Certainly kept you going to tea time.
tinkera
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7th February 2014, 09:09 AM #18GOLD MEMBER
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is this thread heading off in a new direction . my turn , as i kid i grew up in yorkshire in the late 50,s early 60,s , the roast pan for the oven that was used for the sunday roast was never ever washed it was left in the oven if you scraped away some of the thick fat in the top inch or so and got down to the bottom where the black stuff lived that was the best stuff on bread with plenty of salt to keep the heart in good nick , i think it was about the same as the stuff they sold in jars as bovril or marmite ahh the good old days when fat was good .suet pudding comes to mind too , mum used to make a good un .and dad fried every thing in lard , and mum would not buy bacon unless it was at least half fat rather than lean , breakfast included bread fried in lard until crispy one side only .none of that wussy toast stuff in our house .
johno'If the enemy is in range, so are you.'
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7th February 2014, 01:26 PM #19Mechanical Butcher
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I'm told lard works well because it has a lower melting point than mineral (oils) I mean grease, so cools better.
Jordan
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7th February 2014, 01:33 PM #20Senior Member
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I've read that sperm whale oil works better than lard but is hard to find these days.
I've also read claims of lard working as well or better than bought oils. I don't know if it's true or not, on the rare occasion I find myself in need of something I take a spoon of lard from the kitchen. It seems to work well enough for my purposes.
ron
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7th February 2014, 03:59 PM #21.
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7th February 2014, 06:51 PM #22
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