cooked in years old lard (that congealed in the chip pan in between meals)
Of course it "congealed" in the pan: it's animal fat that's solid at room temperature....
i don't suppose that the lost jockey was expressing astonishment, or even mild surprise, at the congealing of the lard. i'm guessing the point was that it was left in the pan rather than, say, refrigerated, or stored in some other way that might retard the oxidation of the fatty acids into off-tasting metabolic intermediates.
No, that was the way of chip pans then. A big lump of lard you slowly warmed up until liquid and used again and again. Repeat many times. Change the lard when necessary. Everybody's necessary had a different shelf life. Is what he meant, I think. Either way, the big pan of fat was normal in my childhood. And probably not that unhealthy all things considered.
Back to keltic's original idea for this thread (sort of), my evening meals are usually variations on a theme depending on what supplies I've laid in for the week and the time of year. I do enjoy preparing a nice meal at the end of day's work (most days).
Tonight is the beginning of my weekend and, with no plans to go out or company coming over, I'll be preparing a favorite meal using up this week's produce purchase: onions, carrots, cauliflower, broccoli and chicken sauteed in toasted sesame oil and served with rice.
I tend not to use many herbs or spices in my cooking. Dull, I know, but it works for me.
Tonight's dinner was a beef casserole, as winter has firmly set in here in Melbourne. A half-ton of roast potatoes as accompaniment will stave off the cold, and in fact ensure that you can't physically leave the house, so you stay warm. But here's a tip: don't chop your vegetables til they are cooked. Once I've browned the meat and added the onions, garlic, pepper, various herbs, two Massel stock cubes and a pint or so of water, then I just cut off the very last bit of the (two large) carrot ends ( the bit where it was sticking out of the ground, that's usually green and horrible) and just give them a bit of a light scrub under the tap. Then they go in whole. Same with the parsnip. If you can find the very small kind of swede ( rutabaga to our American friends) same with that. You just have to trim off any fibrous tough bits. After a couple of hours slow cooking, these vegies are done and can be removed and sliced before being put into the dish at the end. They taste ten times better than if you dice them up and boil them to death.
Tonight's dinner was pork. I like to cook pork tenderloin simply, just salt and paper, roasted in a pan with water on the bottom. I've had people eat the stuff before, like it, then get mad when I won't share my secret recipe. I keep telling them there is no secret recipe, just the ingredients listed. Maybe I don't have a believable face.
Gentlemen, you can't fight in here--this is the war room.