Someone should write a cookbook focusing on English cuisine called Blood, Suet, Beer and Oil
-
-
its a type of hard beef fat.
-
I mean yes I know
- Show replies
New conversation -
-
-
its kidney and butt fat
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
-
-
I’ve never used suet before in my life, does it really come across as that big an ingredient in British cooking?
-
If you're looking into old school recipes for dishes with colorful names fit for a Dickensian feast then apparently yes
- Show replies
New conversation -
-
-
Honestly, I was in my 30s before I realized suet was used for anything but bird feed
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
-
-
its gross
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
-
-
It is just a specific type of animal fat. It's no grosser than lard
-
Probably used for the same reason Americans used lard. Poor people doing hard manual labor while eating a lean diet needed the fat to survive.
- Show replies
New conversation -
-
-
I would love a collection of pre-colonial recipes from India and Europe. Like what does Italian look like in a world without tomatoes? Or Indian?
-
You probably wouldn't call those foods 'Italian' or 'Indian' if you're talking about pre-tomatonial times. Italy was only unified in 1861, but Romans used to think tomatoes were poisonous anyway as the acidity reacted with their copper plates.
- Show replies
New conversation -
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.