In 1990, McDonald's was FORCED to switch from tallow to veg oil for frys and we collectively agreed it didn't taste as good after that change. We lived with it because we thought it was better for us. Now we learn veg oils are WORSE for our health. How and why did that go so wrong?
I highly recommend, if not already seen, some of the documentaries put out about Big Food, Big Ag and Fast food companies. Food, Inc., is 1, Forks Over Knives, and Super Size Me are a few. Eye openers!
Hooray! OOh I love this post so much Robert! Some one had to "shout" this wonderful truth from the rafters.
Easy....... animal fats good, yummy and staisfying. Seed oils are deadly. Rape seed oil was once only grown for axel grease - now relabelled as "canola"..... what the heck! Nutshell for the non-sciency; seed oils make your blood thick, and cause general inflammation. I have 9 siblings. Despite overtime and working a 2nd job, Dad had a meagre income. Hard for Mum (who was a culinary magician at any time) to feed 12 people - sometimes too many days left till the end of the fortnight with no money. Potato chips, freshly peeled and chopped by daughters, got deep fried in dripping, and stale bread slices fried in dripping, served as "fish" and chips. It was delicious and very satisfying. Milk was watered down until a brother or two, deliberately got a treasured part time job at the milk factory, and was allowed a few extra pints plus a bottle of cream, with each evening shift. We clinched it with another one working at the butter factory after school :) , who was also allowed freebies. We had our own chooks (that's aussie for hens:) and grew our own veggies; the boys would go out shooting rabbits on the weekends, but only if chooks weren't laying, an older chook would meet their demise. Chooks were usually kept for Christmas, Easter or other special lunches; Mum would make a dripping laden stuffing for the chook with herbs and chokoes as well as push fatty bacon between the flesh and skin before baking. Drippping or gravy on bread for school lunch sandwiches was very staisfying and so yummy! Lots of kids begged to swap. Everything we ate was clean food and dripping, butter, eggs, pure cream, were considered the go-to for cooking. Mum would fry her baked potatoes in dripping — the girls follow suit as do our daughters and grand daughters. The secret being, to par-boil potatoes & drain first; while still hot fry the exterior, then pop into the oven on a rack tray, to complete cooking — so these potatoes are tri-cooked - the best you will ever eat. We would often have fatty roast lamb once a week which was very cheap back then - with lashings of yummy home-made gravy and fat fried veggies, and butter tossed silverbeet. Have only ever used dripping, butter or olive oil to cook.
Come the 1970s message of "Stay away from fat, it'll kill you" Mum exclaimed, what piffle, if fat was bad for us we should all be dead!
All our miles of walking in a day as children (no car) means we all enjoy quality bone strength in our old ages. Apart from some siblings having diabetes resulting from the "saturated fat is evil" lie, which they believed, we're all in pretty good nick. Yeah...still cook with yummy dripping and have only ever used salted butter.
This is a most valuable post for many needing to create simple and yummy changes.
My raw milk place got their grass fed raw jersey milk ghee back in stock. OMG. Some kosher salt, ghee and organic popcorn kernels and it’s a snack that is hard to resist
$60.00 for four 5 oz. bags shipped right to your door, but you can get 20% off if you let them bother you with emails and text messages for the rest of your life. Lol. They sound good but my biggest concern would be arriving as crumbs instead of chips. I buy oatmeal cookies from a baker in Brooklyn and get 40 cookies, in 10 each packages and they are bubble wrapped well and still come with many broken, they cost me $30. Do you use mail order or know of a retail location.
Some tallow creams have Polysorbate 80 in them. My Daughter-in-Law gave my Daughter & I a gift of beef tallow that she found in Texas last summer; but, that tallow cream had polysorbate 80 in it, & my daughter told me that man-made chemical is bad to use, or ingest. So, we had to toss it in the trash!
My Mom baked with both Shortening and Lard. Left over pan drippings were put in a container and left by the stove and later reused for frying, spreading on a roast before roasting etc. It was never tossed out. Thanks for a trip down memory lane.
My grandmother never wasted anything either. And the food never tasted better. My grandparents were slim & healthy. Never any low fat no fat diets. They arteza the real deal . And their biggest meal was eaten at noon.
Vicki, same with my grandmother and mother, pan drippings saved in a tin - in the South it was from chickens and pork - Redeye gravy on hot biscuits! Yum!
Thanks for this post! Rendering is so easy, and it's great to share this information so everyone can do it.
I just finished a batch of tallow. I buy fat from my farmer friend ($5 for about 5 pounds) who raises his cattle sustainably, and render it in a crock-pot on low, which takes 6-10 hours. Then I strain, enjoy the cracklings (or give to the animals). I pour half in mason jars for cooking, then render the other half AGAIN but this time with a touch of filtered water and on the stove top. This product I use for salves and cosmetic use--it's whiter, cleaner, and smells less like steak :) Sometimes I render it three times.
Do the same thing with pig fat for lard. Same farmer, same great results. I use high quality olive oil only for cold dressings.
I hope your foot heals and you and Jill have a super time in Italy, a country that generally knows how to eat and live healthy! Peace...
Pig fat is great also. I save the grease from the bacon, and cook most things with it, that I can use grease in. HOOWAH!
So far, most of my chronic problems, (back and neck pain, constipation, prostate issues, etc) are better. Granted, I also do "other" rituals for those problems, but using less seed oil seems to help, after a couple of years. I am still using olive oil, since humans have been eating that for 100s of thousands of years.
And man, bacon grease makes EVERYTHING taste better.
It also helps to pick the right parents. My cholesterol is always great, even if I do non fasting labs.
I don't buy bacon often. But when I do a company in Wisc has wrapped pounds of
a black pepper coated very lean (RED STRIPE) bacon priced right.
I have a giant cast iron fry pan I bought at Herter's outdoor sports in 1973.
My outdoor gas grill has the side burner so I always do bacon outdoors.
I do three lbs very crispy and freeze it for those times when you want the extra flavor in a recipe or a an omlette or burger. It's smells like a camping trip to boot.
Our high school metal shop teacher @ 80 and still quick and spry saved his bacon grease from home to use on the Lathe metal cutting heads and drills bits to make them last. Caught the shavings too. It always smelled like bacon in an active metal shop class especially when turning down round or square stock to specs.
Dude...we had Arc welding 1/4 inch plate. factory grade lathes for turning down steel/brass/alum/stock. knurling the handles. made sand molds poured heated aluminum and made cast plates. Drilled big holes thru solid steel on those big ass drill presses! Still wish to this day I had all that in my garage. HAH!
My Grandmother had huge crock barrels she used to store home made Italian sausage and salami encased in tallow.
They were kept in a cool basement and good for months. The tallow was good for cooking.
I often use bacon grease instead of butter on my pancakes. I learned that from a Cajun raise lab specialist that worked for a heart doctor.
Indians taught the mountain man to eat organ meats and tallow as a source to prevent scurvy.
Mom used real butter and lard for cooking and baking. They oullived my aunt's and uncles that used margarine and crisco by over 20 years. Mom later mistakenly switched and got on the corn oil scam because the jar said "Heart Healthy".
I had a can of crisco I used to keep my black powder revolver from cross firing chambers. I went to use it one day after it sat a couple years and it was like a hard plastic.
There is much evidence that a keto diet will prevent dementia.
I get tallow by making bone broth every week, using the fat separator that you shared. I use marrow bones, oxtail, and knuckle bones and there's a lot of fat in those!
I’ve been buying Fatworks Grass-fed tallow from Walmart! I was super surprised that they had something like that. Seems like my local one has a keto and gluten-free style buyer embedded in there.
Love this! Thank you Dr. M! I’ve been using tallow for a couple of years for cooking and skincare. The effect on my skin is amazing!! Live that you wrote about it!
Reminder: Grass fed AND Grass finished is the best. Grass fed means the cow is not 100% grass fed, but is winter fed inside. Question and read all labels as they can charge higher for Grass fed even if not 100%. Hope that is helpful.
Note: if ever visiting Australia.... as our winters are not harsh, all our animals are grass fed with open grazing. No problem choosing, or buying for a menu.
I'd love a visit to your wonderful country! Yes, I believe some/lots? of the beef I purchase thru online B Box is possibly sourced from Australia. Don't let them change that!!
Yes, yes, LB - we do all we can to support our farmers!
Do come down under if you can, you'll have a ball. Tons to see and do - now is a good time for you with the brilliant exchange rate (for you). Plus do remember, do we not tip here. Prices are as you see - no hidden further costs. Just ignore the aussie politicians who are, nearly all, save a mere handful, utterley bonkers with WEFer ideas.
It would not take many Freedom Fighters for us to make the majority, if anyone wanted to immigrate :) ..... just saying :) ..... same for beautiful new Zealand, although they get earth quakes over there from time to time - not so bad on the southern part of the South Island. Visiting South Island NZ is like turning your life back 40 - 50 years - laid back, so friendly and very relaxed, not to mention the gobsmacking stunning scenery in that tiny little country. Their volcanic soil is über fertile. We have the same here on our island off the sth of Victoria.
Hoping they don't take our grazing away (in Aus or NZ) although the talk about "plastic" fake meat is as bad here as anywhere else. Veganism 10 years ago was barely acknowledged, now seems to be everywhere too (part of the WEFers agenda it seems) Plus, others buying up our farmland big time. We love our farmers, but man, what a struggle for them.
Please keep an eye on our NZer Medical Freedom Group for their news - times are very hard for them, but they keep plugging on:
Hmmm, did substack fix the sign on problems? I got my confirm emails within 10 seconds, rather the the half hour that it usually takes. That was the main reason I cancelled my script.
Hey doc, if you see this, I use a vpn, and substack will not connect unless I turn it off. I also delete all activity when I close my browser, which requires me to verify to substack I am real, every time I try to reply to your column. . And then, I get the verification email about 20 to 20 minutes after the window I have to verify, That was why I cancelled my substack with you. I love your stuff, but a crappy product I just cannot pay for anymore.
Do you have a specific web page, I could sign on with. That might solve my issue?
Sorry to bother you, but the tech support has gotten incomprehensible and useless, in the past 10 years, for pretty much every business. So I ask the smart folks.
I've had some improvement on the problems I was having the last couple days. I ended up w/moving to Windows 11, which spent the rest of yesterday doing upgrades and set ups. When I 1st turned this desktop on today, the comments and my settings in Substack were back but still could not write in comment box as I am now doing. I shut down computer 1 more time as my browser indicated it was required. Now the box is available and REPLY button is back and functioning. Have no idea if all I did was responsible but glad to be back in full. Oh, also cleaned cache as was recommended yesterday by Big Ed. Thanks, BE!!
PS I also use vpn and mine doesn't appear to cause issue.
When deleting cache, cookies, and any other "activity"....you will have to re-introduce yourself to your computer when you log back on. I try not to do that....unless I have to.
thanks, I suspected that, me and my paranoid self just routinely remove/delete my comings and goings. I do say a lot of mean but factual things about leftist, democrats,. and other rabid idiots, so I figure, at least a small target on my back. The price I pay to lock up. Hell, I rarely save any passwords on my devices, and that might be another issue.
Thank you for all this information about tallow. I found grass-fed tallow on Amazon. I couldn't find it anywhere else. Up to this time, I've used only butter made from grass fed cows for cooking. No oils anymore except a little Olive or Avocado oil at times.
Will you be writing about salt pork? I very much like cooking (frying) with that. But now that the last pork business was sold to China, no more salt pork in my grocery. I am going to learn to make it myself!
My Grandmother used beef lard in baking always. She had a sturdy Minnesota apple tree in her back yard for decades. And used these really tart but handsome Reds for apple pie.
Which of course was made with a lard crust and no doubt ( guessing an entire cup of sugar).
Baked in glass pie shaped with that criss cross crust on top exposing the apples to bubble out.
The left over strips were baked like twisted bow tie cookies and gobbled down first.
As the pies needed to cool down for the best tasting apple pie in your life appeared.
Life is good. With Grandma Lang's apple pie it's far better!
In 1990, McDonald's was FORCED to switch from tallow to veg oil for frys and we collectively agreed it didn't taste as good after that change. We lived with it because we thought it was better for us. Now we learn veg oils are WORSE for our health. How and why did that go so wrong?
Cause the Big Guys rule! Cheaper for them.
I highly recommend, if not already seen, some of the documentaries put out about Big Food, Big Ag and Fast food companies. Food, Inc., is 1, Forks Over Knives, and Super Size Me are a few. Eye openers!
How and why? Follow the money.
Forced by who?
Top level bean counters,
knowing that the cost difference of the two is worth an Executive Lear Jet or two!
I eat Vandy potato chips , cooked in tallow and use Vanman cosmetics made from beef and even buffalo tallow.
My Grandmother lived during the depression of 29 thru 33, lived to be 101.
My mom recalls times when she would be crying at night, there's no food in the house.
A commodity center offered powder eggs/flour/milk/ etc. Possibly leftover from WW1.
So she would eat Beef lard/ tallow sandwiches as it was in large commodity cans.
McDonalds long ago did those russet french fries in beef lard. Best fast food f.fry ever.
Hooray! OOh I love this post so much Robert! Some one had to "shout" this wonderful truth from the rafters.
Easy....... animal fats good, yummy and staisfying. Seed oils are deadly. Rape seed oil was once only grown for axel grease - now relabelled as "canola"..... what the heck! Nutshell for the non-sciency; seed oils make your blood thick, and cause general inflammation. I have 9 siblings. Despite overtime and working a 2nd job, Dad had a meagre income. Hard for Mum (who was a culinary magician at any time) to feed 12 people - sometimes too many days left till the end of the fortnight with no money. Potato chips, freshly peeled and chopped by daughters, got deep fried in dripping, and stale bread slices fried in dripping, served as "fish" and chips. It was delicious and very satisfying. Milk was watered down until a brother or two, deliberately got a treasured part time job at the milk factory, and was allowed a few extra pints plus a bottle of cream, with each evening shift. We clinched it with another one working at the butter factory after school :) , who was also allowed freebies. We had our own chooks (that's aussie for hens:) and grew our own veggies; the boys would go out shooting rabbits on the weekends, but only if chooks weren't laying, an older chook would meet their demise. Chooks were usually kept for Christmas, Easter or other special lunches; Mum would make a dripping laden stuffing for the chook with herbs and chokoes as well as push fatty bacon between the flesh and skin before baking. Drippping or gravy on bread for school lunch sandwiches was very staisfying and so yummy! Lots of kids begged to swap. Everything we ate was clean food and dripping, butter, eggs, pure cream, were considered the go-to for cooking. Mum would fry her baked potatoes in dripping — the girls follow suit as do our daughters and grand daughters. The secret being, to par-boil potatoes & drain first; while still hot fry the exterior, then pop into the oven on a rack tray, to complete cooking — so these potatoes are tri-cooked - the best you will ever eat. We would often have fatty roast lamb once a week which was very cheap back then - with lashings of yummy home-made gravy and fat fried veggies, and butter tossed silverbeet. Have only ever used dripping, butter or olive oil to cook.
Come the 1970s message of "Stay away from fat, it'll kill you" Mum exclaimed, what piffle, if fat was bad for us we should all be dead!
All our miles of walking in a day as children (no car) means we all enjoy quality bone strength in our old ages. Apart from some siblings having diabetes resulting from the "saturated fat is evil" lie, which they believed, we're all in pretty good nick. Yeah...still cook with yummy dripping and have only ever used salted butter.
This is a most valuable post for many needing to create simple and yummy changes.
Doubtful any of this great table food of the finest choice listed above,
is available at any 5 star restaurants or whole food stores.
It got lost wrapped in $100 bills,
from the tasteless appetites' of profitable greed.
Nice reply MR.
Now I have to find those chips.
My raw milk place got their grass fed raw jersey milk ghee back in stock. OMG. Some kosher salt, ghee and organic popcorn kernels and it’s a snack that is hard to resist
Me too. Lol!
$60.00 for four 5 oz. bags shipped right to your door, but you can get 20% off if you let them bother you with emails and text messages for the rest of your life. Lol. They sound good but my biggest concern would be arriving as crumbs instead of chips. I buy oatmeal cookies from a baker in Brooklyn and get 40 cookies, in 10 each packages and they are bubble wrapped well and still come with many broken, they cost me $30. Do you use mail order or know of a retail location.
I'd sprinkle those crumbs in my coffee......yum....
Some tallow creams have Polysorbate 80 in them. My Daughter-in-Law gave my Daughter & I a gift of beef tallow that she found in Texas last summer; but, that tallow cream had polysorbate 80 in it, & my daughter told me that man-made chemical is bad to use, or ingest. So, we had to toss it in the trash!
If anyone lives in So Florida, Marando Farms and Ranch in Davie carry Vanda potato chips and Masa corn chips (same company)
I love the Vandy chips!
My Mom baked with both Shortening and Lard. Left over pan drippings were put in a container and left by the stove and later reused for frying, spreading on a roast before roasting etc. It was never tossed out. Thanks for a trip down memory lane.
My grandmother never wasted anything either. And the food never tasted better. My grandparents were slim & healthy. Never any low fat no fat diets. They arteza the real deal . And their biggest meal was eaten at noon.
Vicki, same with my grandmother and mother, pan drippings saved in a tin - in the South it was from chickens and pork - Redeye gravy on hot biscuits! Yum!
Thanks for this post! Rendering is so easy, and it's great to share this information so everyone can do it.
I just finished a batch of tallow. I buy fat from my farmer friend ($5 for about 5 pounds) who raises his cattle sustainably, and render it in a crock-pot on low, which takes 6-10 hours. Then I strain, enjoy the cracklings (or give to the animals). I pour half in mason jars for cooking, then render the other half AGAIN but this time with a touch of filtered water and on the stove top. This product I use for salves and cosmetic use--it's whiter, cleaner, and smells less like steak :) Sometimes I render it three times.
Do the same thing with pig fat for lard. Same farmer, same great results. I use high quality olive oil only for cold dressings.
I hope your foot heals and you and Jill have a super time in Italy, a country that generally knows how to eat and live healthy! Peace...
Pig fat is great also. I save the grease from the bacon, and cook most things with it, that I can use grease in. HOOWAH!
So far, most of my chronic problems, (back and neck pain, constipation, prostate issues, etc) are better. Granted, I also do "other" rituals for those problems, but using less seed oil seems to help, after a couple of years. I am still using olive oil, since humans have been eating that for 100s of thousands of years.
And man, bacon grease makes EVERYTHING taste better.
It also helps to pick the right parents. My cholesterol is always great, even if I do non fasting labs.
I too think frying in bacon fat is great. I always save the fat in the pan after frying bacon - it's almost the best part.
I don't buy bacon often. But when I do a company in Wisc has wrapped pounds of
a black pepper coated very lean (RED STRIPE) bacon priced right.
I have a giant cast iron fry pan I bought at Herter's outdoor sports in 1973.
My outdoor gas grill has the side burner so I always do bacon outdoors.
I do three lbs very crispy and freeze it for those times when you want the extra flavor in a recipe or a an omlette or burger. It's smells like a camping trip to boot.
A buddy told me that bacon grease in a jar lasts forever. So far so good, no food poisoning yet.
Our high school metal shop teacher @ 80 and still quick and spry saved his bacon grease from home to use on the Lathe metal cutting heads and drills bits to make them last. Caught the shavings too. It always smelled like bacon in an active metal shop class especially when turning down round or square stock to specs.
I bet that class was popular.
Dude...we had Arc welding 1/4 inch plate. factory grade lathes for turning down steel/brass/alum/stock. knurling the handles. made sand molds poured heated aluminum and made cast plates. Drilled big holes thru solid steel on those big ass drill presses! Still wish to this day I had all that in my garage. HAH!
good lord, drool just hit my keyboard, and I don't know how to use half of those bigguns. dammmmmmmnn
my dad had a drill press and a table saw, both weighed more than 150 pounds. Hell, the motor on the saw weighed about 70 pounds.
Our high schools must have getting us ready for WW3.
We were being trained on AMERICAN made industry machine tools.
Now cad drawn computer laser's and water jets cut like butter and edge grinding is minimal, as is wasted good steel.
My Grandmother had huge crock barrels she used to store home made Italian sausage and salami encased in tallow.
They were kept in a cool basement and good for months. The tallow was good for cooking.
I often use bacon grease instead of butter on my pancakes. I learned that from a Cajun raise lab specialist that worked for a heart doctor.
Indians taught the mountain man to eat organ meats and tallow as a source to prevent scurvy.
Mom used real butter and lard for cooking and baking. They oullived my aunt's and uncles that used margarine and crisco by over 20 years. Mom later mistakenly switched and got on the corn oil scam because the jar said "Heart Healthy".
I had a can of crisco I used to keep my black powder revolver from cross firing chambers. I went to use it one day after it sat a couple years and it was like a hard plastic.
There is much evidence that a keto diet will prevent dementia.
I get tallow by making bone broth every week, using the fat separator that you shared. I use marrow bones, oxtail, and knuckle bones and there's a lot of fat in those!
A super quality "food" that also gives you B12 and collagen - an essential matrix for bone and organ support.
I boil chopped bones for my soup base. Delicious and SO freaking healthy for you!
I healed my gut with bone broth. Working on my joints now. ;)
So good! I'm happy for you. 80% of our immune system is in the gut.
Yep..... talk about yummy healthy fat! 💕
Those separators are great!
They really are!
I’ve been buying Fatworks Grass-fed tallow from Walmart! I was super surprised that they had something like that. Seems like my local one has a keto and gluten-free style buyer embedded in there.
Thanks for this tip. We use tallow but hubby wasn't getting grass fed. I will look for this at my local Wally World!!
Love this! Thank you Dr. M! I’ve been using tallow for a couple of years for cooking and skincare. The effect on my skin is amazing!! Live that you wrote about it!
Reminder: Grass fed AND Grass finished is the best. Grass fed means the cow is not 100% grass fed, but is winter fed inside. Question and read all labels as they can charge higher for Grass fed even if not 100%. Hope that is helpful.
Note: if ever visiting Australia.... as our winters are not harsh, all our animals are grass fed with open grazing. No problem choosing, or buying for a menu.
I'd love a visit to your wonderful country! Yes, I believe some/lots? of the beef I purchase thru online B Box is possibly sourced from Australia. Don't let them change that!!
Yes, yes, LB - we do all we can to support our farmers!
Do come down under if you can, you'll have a ball. Tons to see and do - now is a good time for you with the brilliant exchange rate (for you). Plus do remember, do we not tip here. Prices are as you see - no hidden further costs. Just ignore the aussie politicians who are, nearly all, save a mere handful, utterley bonkers with WEFer ideas.
It would not take many Freedom Fighters for us to make the majority, if anyone wanted to immigrate :) ..... just saying :) ..... same for beautiful new Zealand, although they get earth quakes over there from time to time - not so bad on the southern part of the South Island. Visiting South Island NZ is like turning your life back 40 - 50 years - laid back, so friendly and very relaxed, not to mention the gobsmacking stunning scenery in that tiny little country. Their volcanic soil is über fertile. We have the same here on our island off the sth of Victoria.
Hoping they don't take our grazing away (in Aus or NZ) although the talk about "plastic" fake meat is as bad here as anywhere else. Veganism 10 years ago was barely acknowledged, now seems to be everywhere too (part of the WEFers agenda it seems) Plus, others buying up our farmland big time. We love our farmers, but man, what a struggle for them.
Please keep an eye on our NZer Medical Freedom Group for their news - times are very hard for them, but they keep plugging on:
https://nzdsos.com/?utm_source=newsletter&utm_campaign=fundraising-appeal&utm_content=250222&utm_term=issue-6-b&utm_medium=email
The whole meat, farming practices, and vax paractices etc., is all wrapped up into how WEF wants to control (transhumanise) us.
Hmmm, did substack fix the sign on problems? I got my confirm emails within 10 seconds, rather the the half hour that it usually takes. That was the main reason I cancelled my script.
Hey doc, if you see this, I use a vpn, and substack will not connect unless I turn it off. I also delete all activity when I close my browser, which requires me to verify to substack I am real, every time I try to reply to your column. . And then, I get the verification email about 20 to 20 minutes after the window I have to verify, That was why I cancelled my substack with you. I love your stuff, but a crappy product I just cannot pay for anymore.
Do you have a specific web page, I could sign on with. That might solve my issue?
Sorry to bother you, but the tech support has gotten incomprehensible and useless, in the past 10 years, for pretty much every business. So I ask the smart folks.
I've had some improvement on the problems I was having the last couple days. I ended up w/moving to Windows 11, which spent the rest of yesterday doing upgrades and set ups. When I 1st turned this desktop on today, the comments and my settings in Substack were back but still could not write in comment box as I am now doing. I shut down computer 1 more time as my browser indicated it was required. Now the box is available and REPLY button is back and functioning. Have no idea if all I did was responsible but glad to be back in full. Oh, also cleaned cache as was recommended yesterday by Big Ed. Thanks, BE!!
PS I also use vpn and mine doesn't appear to cause issue.
vpn here - no probs
nice, not to many problems with mine here lately, also. I do use Express vpn.
thanks, I suspect my issue is because I delete all activity when I close a browser.
About 3/4s of the time, when I first check a Malone email, and I click on comments, my vpn blocks it.
The big prob was when substack sends an email for me to verify, it never sends it for about 30 minutes, and I have ten minutes to verify.
Today was quicker. If that keeps up, I will be bach! Subscrip wise, that is.
When deleting cache, cookies, and any other "activity"....you will have to re-introduce yourself to your computer when you log back on. I try not to do that....unless I have to.
thanks, I suspected that, me and my paranoid self just routinely remove/delete my comings and goings. I do say a lot of mean but factual things about leftist, democrats,. and other rabid idiots, so I figure, at least a small target on my back. The price I pay to lock up. Hell, I rarely save any passwords on my devices, and that might be another issue.
Me too seemed must faster today.
yep, and this am, no issue.
Thank you for all this information about tallow. I found grass-fed tallow on Amazon. I couldn't find it anywhere else. Up to this time, I've used only butter made from grass fed cows for cooking. No oils anymore except a little Olive or Avocado oil at times.
Sounds like a business adventure Robert! I've been using tallow for my skin for two years now. It's wonderful.
Will you be writing about salt pork? I very much like cooking (frying) with that. But now that the last pork business was sold to China, no more salt pork in my grocery. I am going to learn to make it myself!
I used pork belly the last time I made baked beans. It was delicious.
My Grandmother used beef lard in baking always. She had a sturdy Minnesota apple tree in her back yard for decades. And used these really tart but handsome Reds for apple pie.
Which of course was made with a lard crust and no doubt ( guessing an entire cup of sugar).
Baked in glass pie shaped with that criss cross crust on top exposing the apples to bubble out.
The left over strips were baked like twisted bow tie cookies and gobbled down first.
As the pies needed to cool down for the best tasting apple pie in your life appeared.
Life is good. With Grandma Lang's apple pie it's far better!
We use tallow in soap-making. Replaces palm oil.