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Farm Kitchen:  I threw out 8 year old Crisco!  |
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bramble
True Blue Farmgirl
2044 Posts
2044 Posts |
 Posted - Oct 26 2005 : 8:30:11 PM
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At 45 , I have been vegetarian, and returned to part time carnivore but I have also altered the way I cook to a more healthy balance. While doing a major cabinet and cupboard inventory/purge I found a can of Crisco that had about 2 TBsp removed. The expiration date was April 1997! It had gotten pushed way to the far back where I can't even reach but the point I'm making is that I have found healthy alternatives to this and haven't needed or (obviously!) missed it!
Is there something you used to cook with that you have given up for a healthier alternative?
with a happy heart |
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jpbluesky
True Blue Farmgirl
6066 Posts
Jeannie
Florida
USA
6066 Posts |
Posted - Oct 27 2005 : 05:03:50 AM
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Love your crisco story!!! How funny....sometimes I look at some of my spices and know they must have come into my cabinets about 1975! Not too long ago I threw out a bottle of salad dressing from the fridge because we never used that flavor. It was dated 1999! Gross!
Cisco has left my house, too, and so have certain types of oil used for cooking. I now only use canola or olive oil to bake and cook. And I buy cage free or organic eggs. my opinions on healthy eating have changed dramatically over the last few years and I give credit to my grown daughter who taught me a lot about the dangers of some of the things we have always eaten. Sometimes I miss the Oreos. Too many trans fats, she says! |
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bramble
True Blue Farmgirl
2044 Posts
2044 Posts |
Posted - Oct 27 2005 : 05:44:24 AM
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Ms. Bluesky- When you simply cannot live without Oreos try Newman's Own ! They have regular and a mint variety and they are not bad at all! My guys like homemade cookies best, but they don't complain when these come home either! Organic, no trans fats and a picture of that handsome blue eyed guy with his daughter to boot! I actually like the filling in these better.. Not bad at 2/$4.00!
I know what you mean about the spices, there is some very suspicious bay leaf in a tin. I have grown fresh for a looooonnnngggg time now!
It doesn't help that when we moved here all my husband's Grandmother's stuff was still here too!
with a happy heart |
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MeadowLark
True Blue Farmgirl
2206 Posts
USA
2206 Posts |
Posted - Oct 27 2005 : 06:10:27 AM
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My Mom has a jar of molasses she has had since 1970.
If I keep a green bough in my heart, the singing bird will come. |
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ThymeForEweFarm
True Blue Farmgirl
705 Posts
Robin
An organic farm in the forest in
Maine
USA
705 Posts |
Posted - Oct 27 2005 : 06:30:41 AM
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Nothing hydrogenated or anything like sweetened cereals. Very little refined sugar. I use raw sugar, molasses, honey and maple syrup 99% of the time. The hardest one was giving up the sweet foods. It took a while to get used to. Now most sweet things are too sweet. Now it's time to cut back on butter. It's only the healthier choice over hydrogenated substitutes when used in moderation (repeats to self many times "in moderation").
Robin
www.thymeforewe.com |
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thehouseminder
True Blue Farmgirl
361 Posts
USA
361 Posts |
Posted - Oct 27 2005 : 07:19:55 AM
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I kept pushing the Bisquick box to the back of the pantry and hiding it. Dan thinks its great stuff but the original recipe is full of hydrogenated oil. Just what I need, fat solidifiers going straight to my arteries and thighs!!!
Thankfully, Bisquick has just reformulated and the new recipe does not contain Trans Fats. Woohoo! Now we can both be happy!
When we were young, there were moments of such perfectly crystallized happiness that we stood stock still and silently promised ourselves that we would remember them always. And we did. --Holly J. Burkhalter , "Four Midwestern Sisters' Christmas Book"
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ivmeer
True Blue Farmgirl
409 Posts
Amanda
Pawtucket
RI
USA
409 Posts |
Posted - Oct 27 2005 : 09:50:17 AM
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 I still use crisco.
Okay. I feel guilty now. In my defense, I don't use it often. |
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sleepless reader
True Blue Farmgirl
1022 Posts
CA
USA
1022 Posts |
Posted - Oct 27 2005 : 10:50:10 AM
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I'm curious what you all use in substitution for Crisco? If you sub with healthy/ier oils, like olive, do you use the same amounts? What does a liquid do to the texture and baking times? So don't kick yourself too hard, Amanda, I'm "still using" too.
Life is messy. Wear your apron! |
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Whimsy_girl
True Blue Farmgirl
576 Posts
USA
576 Posts |
Posted - Oct 27 2005 : 11:47:31 AM
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grape seed oil is a very healthy alternitave to crisco, and it doesn't smoke like olive oil does. It's harder to find and more expensive but much better for you. I am unfortunatly going back to the less expensive methods where I can. Although I do try to modefy recipes to use butter when I can to stay as healthy as possible.
If you ever see butter on sale you can use it to make ghee. It is basically strained butter that is like a sweeter oil or margerine. You melt the butter on low and then after it is liquified you strain it through some cheesecloth and the liquid can then be used in place of many oils and shortening in recipes. The solids that are left on top of the cheesecloth can be scraped off to use as butter still.
you can be oh so smart, or you can be oh so positive. I wasted a lot of time being smart I prefer being positive. |
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ivmeer
True Blue Farmgirl
409 Posts
Amanda
Pawtucket
RI
USA
409 Posts |
Posted - Oct 27 2005 : 11:48:57 AM
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I might give up using it too, sleepless, but I keep kosher, and making pie crusts or biscuits with butter isn't always an option (i.e. when I'm serving a meat meal), and using lard never is.
The only time I'd ever use vegetable shortening would be if I were making biscuits, pie crust, or dumplings for chicken. I don't make a lot of pies (I favor quickbreads, which are usually made with vegetable oil, or cakes, which usually use butter or margarine), I've only made chicken and dumplings once, and I've never made biscuits.
I'm thinking of doing a bakeover with chicken, which means that I'll probably use Crisco in the crust. I'm going to avoid mentioning this when I do. |
Edited by - ivmeer on Oct 27 2005 11:50:24 AM |
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lonestargal
True Blue Farmgirl
607 Posts
Kristi
Texas
607 Posts |
Posted - Oct 27 2005 : 11:57:57 AM
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I still use Crisco too but very rarely. I've now graduated to buying the smaller container and it lasts several months for us. I rarely buy vegetable oil either and when I do it's the smallest one I can get. I buy olive oil in the biggest containers I can though. We go through a lot of olive oil. I also used to use Bisquick quite a bit and haven't bought that in over a year. I still have a 1/2 opened box that just sits there. One of these days I will toss it though.
I have to agree on the Newmans cookies, I like them better than Oreos--the mint ones are yummy!!!
I buy organic or free range eggs now and even have my husband and brother buying organic when they go to the store too. So we've made small changes in our diets but still have a long ways to go. |
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asnedecor
True Blue Farmgirl
1054 Posts
Anne
Portland
Or
USA
1054 Posts |
Posted - Oct 27 2005 : 12:30:45 PM
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My husband has given up all red meat, I have given up almost - I still like that occasional hamburger. Newman O's - we love them. I cook only with Olive Oil or Canola. I only use Crisco on certain recipes, but the small apartment size container is all I have - no more the huge 1/2 gallon. We eat more fish then before. I rarely use salt, except again in some baking recipes. We still have a long way to go, but we are making changes in small steps.
"Second star to the right, straight on till morning" Peter Pan
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ivmeer
True Blue Farmgirl
409 Posts
Amanda
Pawtucket
RI
USA
409 Posts |
Posted - Oct 27 2005 : 12:32:11 PM
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Anne, are you or your husband on a restricted salt diet? Salt isn't so bad in small amounts.
Speaking of which, the main thing that I've given up (well, almost, I did use a little of it in some rice pilaf recently) is powdered and canned bouillons and broths. I make all my own soup stocks. I do have one small jar of fake chicken broth powder, but I shudder every time I read the ingredients. |
Edited by - ivmeer on Oct 27 2005 12:33:52 PM |
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junebug
True Blue Farmgirl
2421 Posts
Sue
West Plains,
Mo.
USA
2421 Posts |
Posted - Oct 27 2005 : 12:42:19 PM
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I gave up anything vegatable, like Crisco years ago, I only buy canola oil and olive oil and use in place of vegatable oil in everything! I think lard is just plain gross, no wonder heart diease is the number killer! I also stay away from trans fat and processed foods. I got grandkids I want to see grow up! Baby steps is better than not walking at all!
I'm not 40 something, I'm 39.95 plus shipping and handling! |
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sleepless reader
True Blue Farmgirl
1022 Posts
CA
USA
1022 Posts |
Posted - Oct 27 2005 : 1:18:32 PM
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OK! But do you use the same amount of, say olive oil, as you would use of Crisco in cookies? What about breads? What I'm asking is do you make an even substitution?
Life is messy. Wear your apron! |
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ThymeForEweFarm
True Blue Farmgirl
705 Posts
Robin
An organic farm in the forest in
Maine
USA
705 Posts |
Posted - Oct 27 2005 : 1:20:31 PM
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Canola is one of the crops that's often genetically engineered. There's no way of knowing whether what we buy is or isn't GE oil (that's to the lack of labeling) so I crossed canola off my list of oils too. No corn oil either. I'm with you on lard, Sue. The smell bothers me. And, I haven't found a brand available in my area that isn't hydrogenated. Now there's a yummy thought - hydrogenated lard. ewwwwwwwww!
Robin
www.thymeforewe.com |
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ivmeer
True Blue Farmgirl
409 Posts
Amanda
Pawtucket
RI
USA
409 Posts |
Posted - Oct 27 2005 : 1:23:22 PM
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| Sleepless, in the mean time, you could use butter instead of crisco in those cookies. Sure, it's not the healthiest, but at least it's not hydrogenated. |
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jpbluesky
True Blue Farmgirl
6066 Posts
Jeannie
Florida
USA
6066 Posts |
Posted - Oct 27 2005 : 3:16:49 PM
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Here is another gross story - really my kitchen is very clean! Really! But anyway, I had a crockery pot with a lid and it was labeled Drippings. Into that I put my bacon grease for years (before we stopped eating bacon). Recently I threw it out. I figured at the bottom must be bacon drippings at least 25 years old!!! I would put a dollop on sliced squash when I cooked it with onions. And that is all I used it for. Gone!!!!!
I will get Newman-O's. I have heard they are yummy. |
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MeadowLark
True Blue Farmgirl
2206 Posts
USA
2206 Posts |
Posted - Oct 27 2005 : 3:22:44 PM
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JP...EWWWWWWW! Hey, Does anyone on the planet still use lard to cook with besides my dear old Aunt Neva Jean? She was a farmer's wife in Western Kansas and I used to hang out in her kitchen in the summer and watch her bring out huge vats of lard (they raised hogs) and bake up tons of pies with it...and everything else. When I was little I used to help roll out her crusts and they were very flaky and moist. The entire table would be full of pies. Her rhubarb pie was the BEST! But that lard was gross...and she never told me what and where it came from.
If I keep a green bough in my heart, the singing bird will come. |
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ivmeer
True Blue Farmgirl
409 Posts
Amanda
Pawtucket
RI
USA
409 Posts |
Posted - Oct 27 2005 : 3:28:46 PM
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Meadowlark, I read an article from Saveur magazine a year or two ago where an elderly southern cook swore that lard was by far the best thing to use for biscuits. No, I've never tried it.
My aunt lived in Mexico for a while and was married to a Mexican man before she married my uncle. She cooks with lard when she makes Mexican food. |
Edited by - ivmeer on Oct 27 2005 3:29:24 PM |
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asnedecor
True Blue Farmgirl
1054 Posts
Anne
Portland
Or
USA
1054 Posts |
Posted - Oct 27 2005 : 3:40:25 PM
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Amanda -
No, we're not on a low salt diet. I just found that with other seasonings you just don't need it. Figured it wouldn't hurt me to give that up. Sugar will be the next thing - that might take some time. Out of all of the sugar substitutes, I find Splenda to taste the best. So I thought at least in some baking recipes I can use 1/2 Splenda and 1/2 sugar to start cutting down calories - God knows it wouldn't hurt us. Always trying to eat better.
Anne
"Second star to the right, straight on till morning" Peter Pan
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greyghost
True Blue Farmgirl
650 Posts
Lynn
Summerville
Georgia
USA
650 Posts |
Posted - Oct 28 2005 : 08:02:30 AM
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I make my own soups and broth - but many of the recipes I have still ask for boullion cubes. I found that if I just cook the chicken or beef longer, there is plenty of flavor in the broth and no need for the boullion.
I haven't used Crisco in years. I use butter. If I can, I use olive oil a lot, very rarely use veggie oil.
I'm trying to cut back on sugar. I've successfully (unless company is coming for a party) gotten DH to stop buying pre-made cookies and potato chips (YUCK!!!).
I am still looking for a source for more organic foods. Right now organic chicken is a hit-or-miss thing at the store, I can get milk or creamer and sometimes carrots and a few other veggies, but not with any regularity.
My dogs gave up dog food. Now they eat raw meat... so instead of a large container full of smelly dry food, I have a freezer full of meat! |
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Judes
True Blue Farmgirl
156 Posts
Jude
OH
USA
156 Posts |
Posted - Oct 28 2005 : 08:51:24 AM
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When I was little I used to eat the cookie dough before the flower & eggs were added.....and my mom used Crisco instead of butter. Get a little queezy at the thought of my little self eating crisco and refined sugar as a treat! I'm so different now. It all began when I had a debate with a roomate. We lived with another couple and had very different tastes. She used to come home, with loads and loads of groceries and a grocery bill (for 2) that seemed it was for an entire family. When I would come home from the farmers market, with $10 of veggies & produce, she would always tell me that she could never afford to shop the way I do. The debate began about whether it is more expensive, or less expensive to eat fresh. Ever since, I have been committed to eating fresh, local, as much as possible....and I still stand by my argument that it is less expensive. The hardest thing for me to give up, believe it or not, has been Ramen noodles! I survived on them for years...by choice! But that powdered packet gave me the creeps after a while. Now, whenever I'm craving them, I made a more grown up version with whole wheat soba noodles, fresh veggies, chicken stock & a dash of soy sauce.
While we're talking about Crisco...premade frosting has also left my cupboards. But its so sugary and good.
Judes |
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Horseyrider
True Blue Farmgirl
1045 Posts
Mary Ann
Illinois
1045 Posts |
Posted - Oct 28 2005 : 09:29:27 AM
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LOL! I love the Crisco story! I haven't used Crisco in at least thirty years. We spent quite a few years vegetarian, and always kept a very large organic garden. We used to buy many things in bulk, and for a long time our only sweetener was honey. When we started raising our own meat, we rendered our own lard. It was made from backfat only, and made exquisite pie crusts.
These days I use only real unsalted butter, or different grades of olive oil for my fats. I will admit to some bacon fat in some green beans once in awhile, though!
The most difficult thing I'm trying to get rid of is high fructose corn syrup. It's freaking everywhere!!! It's a weird molecule that prevents the brain from producing the substances that trigger satiation, and that's too creepy, IMHO.
We're pretty much whole wheat, try to get as much organic as we can out here in the middle of White Bread America, but it's hard. And now I don't garden anymore; I spend all my time in the barn.
I really loved the Crisco story though!
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Edited by - Horseyrider on Oct 28 2005 09:30:13 AM |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Oct 28 2005 : 09:53:17 AM
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I very rarely use crisco..except in soap!!! I use real butter and olive oil and keep a little veg oil on hand..don't use it much either.
I have never been a big soda drinker and that is easy for me to give up..I sort of backslide in the summer when it is really hot sometimes, but enjoy lemonade and just plain water so much more that I dont' often have a soda. Husband, on the other hand drinks at least three a day!! (at work mostly) we don't allow the kids soda or sugary drinks so I try to never drink that sort of thing in front of them..so not to be a hypocrite I suppose.
We still eat red meat, but not as much as we used to, and grow as many of our own veggies as possible. I try to avoid boxed prepared junk and stay with basics..so much more flavor as well as the knowing what is in it!! It does make shopping take longer...all the label reading and getting the good stuff..but sure is worth it.
Jenny in Utah
Put all your eggs in one basket..and then watch that basket!! Mark Twain |
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Eileen
True Blue Farmgirl
1199 Posts
Eileen
USA
1199 Posts |
Posted - Oct 28 2005 : 4:53:51 PM
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I quit the crisco 20 years ago, I use lard in pie crusts but also use about half real organic unsalted butter in it to. Had a party a couple of weeks ago and did a pie social where I made 8 pies, I knew one of my friends was most fond of cherry pie but also does not eat pork or any pork products so I made the cherry pie crust with half butter and the other half coconut oil.It was better than the one with the lard.
We make everything from scratch here because we cannot have wheat, corn, high fructose corn syrup and a few other common foods found in everything store bought mass produced. I buy spelt and grind my own. I avoid canola because it is all a genetically engineered version of rape seed. I have walnut oil, grapeseed oil, olive oil , safflower oil, sesame oil, coconut oil, and peanut oil in my house. I use maple syrup, honey and molasses for sweetener. We don't do cow milk except for butter, so use goat or rice milk. I find goat butter when I can but it is very expensive so I get the best organic cow butter I can find. I grow my own chickens and get my eggs from them. We raised a diabetic child so food at my house is mostly simple, low on salt and moderately sweetened. I bake all of my breads, cookies and cakes. Oreos taste to me like sawdust flavored with chocolate and spread with crisco and sugar. EEEwww!
The hardest thing that I have found to shop for lately is fruit juice. It is difficult to find juice that is purely one juice. If I want grapefruit juice I want grapefruit and not white grape juice with some grapefruit juice added. White grape juice is very high in sugar so satisfies the super sweet tooth that our american diets have been trained to accept. I look for things that are not a coctail of different juices and find it hard to get.
Judes I liked your version of raaman noodles. We do something similar with buckwheat soba noodles and I also add a little miso.
Eileen
Songbird; singing joy to the earth |
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Farm Kitchen: I threw out 8 year old Crisco! |
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I threw out 8 year old Crisco!
