Can you ever get enough of those long chain organic acids, the essential ingredient in any recipe. Not just any fat but the highest quality fat that you can lay your hands on. Fat is not just the ideal medium to carry flavor but also many vitamins are consumed through fat. So what can I say, fat can be a healthy choice.
There does seem to be a lot of discussion around on the benefits of the traditional unadulterated animal fat as being a better alternative to manufactured grain based, partially hydrogenated, oils. My personal rule of thumb is the less manufactured a food ingredient the more suitable it will be for food and more importantly flavor. Suet is the beef organ fat surrounding the kidneys, it is a long chain fat whose chains are 17 carbon atoms long (according to Wikipedia). It which can be melted or rendered down to tallow which is a clean white solid fat at room temperature.
Apple Pie Recipe
A simple rustic Italian apple pie recipe. I like this one mainly because it is mostly about the apple, without any other overwhelming flavors from other stuff, along with a crunchy crust you can’t go wrong. So over all an over a basic practical every day apple pie recipe.
Making Fresh Pasta
Making fresh pasta from scratch is great fun and comes with the added gadget appeal of requiring a pasta machine. Here I am making Fettuccine as an example. The basic rule of thumb is one egg (70g) to 1cup (100grams) of flour. In this example I have used 400 grams of flour so 4 eggs needed. As eggs vary in size the dough may need a little more flour or a little water. When I am making fresh pasta I prefer the dough to be a little on the dry side.
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Thai Green Curry
The thai green curry paste is the complicated part, see the “Thai Green Curry Paste” post, making the actual Thai Green Curry is he easy part. There is nothing better than the fresh flvour of a Thai green Curry.