WotD: suet

[muckefuck]

1. das Rindernierenfett
2. het nierenvet
3. el sebo, la grasa de pella
4. el sèu
5. la graisse de rognon
6. y siwed, y gwêr eidion
7. an gheir
8. łój
9. 쇠기름
10. 板油 bǎnyóu

Notes: 3, 4. Since suet is not much used in Mediterranean cookery, derivatives of Latin sebum apply primarily (solely in the case of French suif, Italian sego, etc.) to tallow, a product derived from suet by rendering. For clarification, one could add the qualification "raw", i.e. sebo crudo, sèu cru, etc.

monshu was content to buy canned mincemeat for the pie we're taking to Thanksgiving dinner, but I browbeat him with the fact that everything else at the table would be scratch made until he agreed to make his own. Yes, Gwyn, he did use suet. We suspected this might be a little troublesome to find, and it was, partly because he insisted on seeking it at a chain supermarket first instead of taking my advice and going directly to the meat counter at Devon. But that was only half the battle, since he ran smack into a language barrier with the chiefly Spanish-speaking staff. Eventually a translator was found and negotiated the sale, concluding with, "We haven't sold any of that since...it's been ages!"

Comments

[fengi.livejournal.com]

According to Spy Magazine, Twinkie filling is partially suet - or was so at some point in the 80s.

[owenthomas.livejournal.com]

Reminds me of "bacalao fresco" -- raw, unsalted cod, or as we call it, "cod."

[muckefuck.livejournal.com]

In Cod, Kurlansky mentions coming across morue fraiche on a menu in Paris because cabillaud is a term hardly familiar to anyone outside the fishing industry.

[richardthinks.livejournal.com]

!!! Oddly, I've seen both Cabillaud and Morue for sale at the local market and at Carrefour.

What is up with Bacalao/Cabillaud/Kabeljauw? Who was it that consistently got it wrong? It's like Sparrowgrass suddenly making it into standard English.

[darkphuque.livejournal.com]

I make a gallon of mincemeat every other year.... Brandy poured over the top preserves it. I do use beef and real suet.

[(Anonymous)]

I put suet and leaf lard (for piecrust) into the same category that I put pickled onions and certain cigar types. As long as I do not need to partake of said items, more for those that like it, and hooray for all. Which reminds me, I need to get rum for the pumpkin pies.... Gwyn

[tyrannio.livejournal.com]

Do you use suet to refer to any unrendered beef fat, or just the stuff around the kidneys? I'd thought the former, until I saw the German. I also checked with my reference meat-eater (<lj user="innerdoggie"), who also thought the former. Or is it not a particularly important distinction culinarily?