Food 4 Thought
Leviticus 7:22-27 - NKJV
Fat and Blood May Not Be Eaten
22 And the Lord spoke to Moses, saying, 23 “Speak to the children of Israel, saying: ‘You shall not eat any fat, of ox or sheep or goat. 24 And the fat of an animal that dies naturally, and the fat of what is torn by wild beasts, may be used in any other way; but you shall by no means eat it. 25 For whoever eats the fat of the animal of which men offer an offering made by fire to the Lord, the person who eats it shall be cut off from his people. 26 Moreover you shall not eat any blood in any of your dwellings, whether of bird or beast. 27 Whoever eats any blood, that person shall be cut off from his people.’ ”
************ - 6 Restaurant Chain Fries That Are Anything But "Vegetarian
While beef tallow, which is rendered fat leftover when beef is cooked, has been phased out of many restaurants as health food trends and veganism have ramped up in recent years, it used to be quite popular. This Washington Post article from 1985 identifies Arby's, Bob's Big Boy, Burger King, Hardee's, McDonald's, Popeyes, and Wendy's as fast-food spots that use beef tallow in their fryers. All but one of these have swapped the tallow out for supposedly healthier oils in recent years.
McDonald's - Popeyes - Buffalo Wild Wings - Smashburger - Portillo's - Outback Steakhouse
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.[3][4] It is distinguished from tallow, a similar product derived from the fat of cattle or sheep.
Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if adequately rendered, it may be nearly odorless and tasteless.[5] It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks.
Many cuisines use lard as a cooking fat or shortening, or as a spread in the same ways as butter. It is an ingredient in various savoury dishes such as sausages, pâtés, and fillings. As a replacement for butter, it provides flakiness to pastry. In western cuisine, it has ceded its popularity to vegetable oils, but many cooks and bakers still favor it over other fats for specific uses
Leviticus 7:22-27 - NKJV
Fat and Blood May Not Be Eaten
22 And the Lord spoke to Moses, saying, 23 “Speak to the children of Israel, saying: ‘You shall not eat any fat, of ox or sheep or goat. 24 And the fat of an animal that dies naturally, and the fat of what is torn by wild beasts, may be used in any other way; but you shall by no means eat it. 25 For whoever eats the fat of the animal of which men offer an offering made by fire to the Lord, the person who eats it shall be cut off from his people. 26 Moreover you shall not eat any blood in any of your dwellings, whether of bird or beast. 27 Whoever eats any blood, that person shall be cut off from his people.’ ”
************ - 6 Restaurant Chain Fries That Are Anything But "Vegetarian
While beef tallow, which is rendered fat leftover when beef is cooked, has been phased out of many restaurants as health food trends and veganism have ramped up in recent years, it used to be quite popular. This Washington Post article from 1985 identifies Arby's, Bob's Big Boy, Burger King, Hardee's, McDonald's, Popeyes, and Wendy's as fast-food spots that use beef tallow in their fryers. All but one of these have swapped the tallow out for supposedly healthier oils in recent years.
McDonald's - Popeyes - Buffalo Wild Wings - Smashburger - Portillo's - Outback Steakhouse
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.[3][4] It is distinguished from tallow, a similar product derived from the fat of cattle or sheep.
Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if adequately rendered, it may be nearly odorless and tasteless.[5] It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks.
Many cuisines use lard as a cooking fat or shortening, or as a spread in the same ways as butter. It is an ingredient in various savoury dishes such as sausages, pâtés, and fillings. As a replacement for butter, it provides flakiness to pastry. In western cuisine, it has ceded its popularity to vegetable oils, but many cooks and bakers still favor it over other fats for specific uses
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