Shortening and Cheese

I wish I knew what the hell 'shortening' was, then I might be able to help!

Suet is a shredded fat which is used in dumplings and traditionally English style puddings, such as spotted dick (laugh away!) as well as thick pastries used in some pasties and meat and fruit puddings.

It might be that ghee is closer to what you need.

Vicky

Shortening is basically hydrogentated fat.  A veggie oil in a natural liquid form that is blasted to make is stay in a solidified form.

Veggie suet is in this category and would likely work... brand name Atora, you can use Trex and others like it as well.  USA brands are Crisco etc.

Or you could go nutty  and use real unsalted butter.  I use butter and buttermilk with just a bit more baking powder to get nice fluffy biscuits. :-)

I also wish I knew what you guys meant when you refer to 'biscuits'.  I always have this image of people having hob nobs or digestives with their fried chicken, and I know that can't be right!!!

Vicky

LOL!!!!    It's like a savoury plain scone in it's purest form.

You'd be hard pressed to tell the difference in some recipes, but they are a bit different.   

I also wish I knew what you guys meant when you refer to 'biscuits'.  I always have this image of people having hob nobs or digestives with their fried chicken, and I know that can't be right!!! 

Girl, you need to have you some biscuits!

No you don't! Stay away from the biscuits--they're dangerous! Biscuit and fried green tomatoes and all things southern helped to make the zaftig little thing I was for 30 years!

No you don't! Stay away from the biscuits--they're dangerous! Biscuit and fried green tomatoes and all things southern helped to make the zaftig little thing I was for 30 years!

Hehe...but even once in a long while?

Regarding cheddar--
It has been my experience that although UK cheddar is the real deal and very yummy indeed, I've had a difficult time finding some that is suitable for making Mexican food. That white cheddar just doesn't taste or melt quite right like some good old Tillamook Cheddar. Anyone have any ideas on that? I know its silly but despite all the good ethnic food available in London, on every visit I've had I have yet to find Mexican food that actually tastes like Mexican food.
I thought I'd skip the middle man the last time I was there, and just make some of my own, but then hit the Great Cheese Barrier.
Am I going to have to have Tillamook send some directly when I'm finally over there?

Never had a problem with the cheeses i've chosen for my Mexican dishes.
Have you tried Red Leicester?
To me, Red Leicester is just like what we used to call Longhorn Cheddar back in CA... only nicer!

Never had a problem with the cheeses i've chosen for my Mexican dishes.
Have you tried Red Leicester?
To me, Red Leicester is just like what we used to call Longhorn Cheddar back in CA... only nicer!

I haven't. I'll check it out the next time I'm there. :-)
It took me ages to suss out that Cilantro is the same as Coriander. My gardening grandmother would be horrified.

I miss Tillamook cheddar too! You must be from the Northwest?

We recently visited Cheddar gorge and caves and there were many yummy cheeses. Indeed cheddar was first invented in Cheddar 1000 years ago. The caves are a perfect place to make and store it as they always maintain their temperature at 8 degrees Celcius.

Girl, you need to have you some biscuits!

mmm biscuits and gravy.... sigh

I miss Tillamook cheddar too! You must be from the Northwest?

Yum Tillamook...we took a tour of the Tillamook factory last time we went to PDX.  It was awesome - the best part was the cheese curds.  I wish we could get those over here!!

Yum Tillamook...we took a tour of the Tillamook factory last time we went to PDX.  It was awesome - the best part was the cheese curds.  I wish we could get those over here!!

I remember those squeaky curds!! I like that tour!

Yea, my mom is sending me over some shortening. Can't wait to make blackberry pies ( I mean Bramble pies).