My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to GNOWFGLINS. We try as much as possible to make use of “God’s natural, organic, whole foods, grown locally and in season.” So here we go – I’ll catch you up on what’s twisting in my kitchen this week!
To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
The highlight of my week was going to Eugene with my friend Jami. We attended a “fat rendering event” with the Eugene chapter of the WAPF. About a dozen people gathered in someone’s home and the chapter leader showed us how to render fat using either the crockpot or the stovetop. We helped stirring, straining, and chopping. And we visited, too. I got to meet three people that I’ve met through the internet, two of whom are Marianne and Gina. I’m planning a post later this week to tell you more about this event and share more pictures.
Since I finally saw how the rendering was done, my crockpot has been going non-stop working its way through the freezer-shelf full of fat from our last grass-fed beef purchase! If you want to do this yourself, Ann Marie @ Cheeseslave has great instructions for rendering lard and tallow.
I ordered some braunschweiger from US Wellness Meats. We ate it with sourdough toast for a lunch and a dinner. It was pretty good – I’d say everyone liked it. To be honest, it does have a different texture. But it was easy enough to eat. It just doesn’t have the same mouth appeal to people (us) who are used to sausage texture. FYI: “Braunschweiger is a 60/40 mix of grass-fed trim and grass-fed beef liver retailed in a fully cooked 1 pound package ready to slice and serve.”
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!