#38 – Fat Rendering, Traditional Food Gems & Eggs, Eggs, Eggs!
As well as recording two podcasts a month, Alison & Andrea also sit down together once a month to catch up on what’s been happening in their own food worlds. These chats are recorded these chats especially for the patrons of the Ancestral Kitchen Podcast.
As the podcasts this month are all about bringing you closer, what better than to share one of these intimate chats with you?! So coming up you’ve got them both at the kitchen table, tea in hand, sharing, laughing and learning together.
In this episode you’ll hear:
- Alison’s process for wet-rendering fat including the pros and cons of this method.
- Andrea’s take on the the diaries of Nella Last and the food gems she found in her WW1&2 writings.
- A hilarious discussion on the many ways to cook eggs, including Alison’s UK-based expertise on soft boiled eggs and soldiers.
- About the book Alison considers the best read on traditional English food.
- Andrea quiz Alison on the technicalities of the English cup of tea!
Want more?
Come be part of our community and help support the continued work of the podcast!
Our podcast is sponsored by our patrons and listeners who are also supported by the extra content that we share (think exclusive podcasts, live chats, cook ups and recipes) over at our Patreon community!
From $5 a month (or equivalent in your currency) you’ll be helping us with the costs of recording, editing and putting this work out into the world. And you’ll get to be part of our community on a deeper level.
The Run Down:
0:00 Last foods and new patrons!
11.45 Rendering fat using the wet method.
“If you want a very clear, very pure, very odour-free fat, try it this way”
21:18 Fat storage – room temperature or fridge?
25:00 Nella Last’s WW1&2 diaries
“I want to shout loudly to all the mothers and tell them how important they are!”
31:30 Restriction enhancing creativity
“I wish we could bring back the offal recipes”
40:20 Andrea quizzes Alison on the word ‘tea’ as used in England
48:45 Food in England by Dorothy Hartley
49:30 Cooking eggs – boiling, ‘coddling’, poaching, scrambling/rumbling, omlettes
“She uses ‘rumbled’ instead of scrambled. I think I might start using that word!”
If you like us and use Apple Podcasts, we’d love it if you left a review!
Here’s how:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library (you can search for it)
- Scroll down to ‘ratings and reviews’
- Click on ‘write a review’, choose how many wonderful stars you would like to give us (!), title your review and then, in the lower box type a review of up to 300 words.
Thank you. We really appreciate you taking the time to support us!
Resources:
Podcast episode with Charlie in the van
Thank you for listening – we’d love to continue the conversation.
Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay