[user104658]

Roughly 80+ but it's more about presentation than actual age I would say. Older blokes obviously make up a large proportion of bookies regulars so I've known MANY of them and the range is huge ... some people in their late 60's are clearly headed severely downhill, some in their early 80's are bright and fit as fiddles.

I wouldn't say I've met many people who are still light on their feet and robust-seeming at 85+ though ... so I think somewhere between 80 and 85 must be where "old happens" regardless of other factors.

[smudgie]

When you get your old age pension, officially.
But you are as old as you feel and most people stay young at heart.

[Zizu]

Originally Posted by parmnion

I treated her on her 77th birthday the year before covid. Took her to my old friend alyn William's restaurant at the westbury hotel in mayfair, London..

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All the top restaurants and Harry Ramsdens chippies cook in lard apparently ( for the taste alone )

Research is now claiming that cooking in lard is one of the healthiest options !


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[Beso]

Originally Posted by Zizu

All the top restaurants and Harry Ramsdens chippies cook in lard apparently ( for the taste alone )

Research is now claiming that cooking in lard is one of the healthiest options !


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I'm glad it's not all doom and gloom.

[Redway]

Originally Posted by Zizu

All the top restaurants and Harry Ramsdens chippies cook in lard apparently ( for the taste alone )

Research is now claiming that cooking in lard is one of the healthiest options !


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You can use lard (pork fat) or you can use beef drippings, duck fat or goose fat (whether it’s for your stews, one-pot rice dishes, meat-marination/frying, sizzled sausages or chips). Duck fat’s especially good for anything potato-related (so chips and stuff, and a touch of groundnut oil also really helps with the frying of it because of its high smoke-point) and stir-fries and goose fat is better for toast, stews and rice. It doesn’t have to be lard-lard per-se.

[Zizu]

Originally Posted by Redway

You can use lard (pork fat) or you can use beef drippings, duck fat or goose fat (where it’s for your stews, one-pot rice dishes, meat-marination/frying, sizzled sausages or chips). Duck fat’s especially good for anything potato-related (so chips and stuff, and a touch of groundnut oil also really helps with the frying of it because of its high smoke-point) and goose fat is better for toast, stews and rice. It doesn’t have to be lard-lard per-se.

True .. I prefer lard for frying bacon / sausages but the wife prefers beef dripping ..

We use lard in the deep fat fryer .. my old mum and her mum used used lard in the old fashioned frying pans .. my mum lived till 86 and her dad was 88 ..
It was emphysema from working in cotton mills that got her in the end

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[Beso]

Originally Posted by Redway

You can use lard (pork fat) or you can use beef drippings, duck fat or goose fat (whether it’s for your stews, one-pot rice dishes, meat-marination/frying, sizzled sausages or chips). Duck fat’s especially good for anything potato-related (so chips and stuff, and a touch of groundnut oil also really helps with the frying of it because of its high smoke-point) and stir-fries and goose fat is better for toast, stews and rice. It doesn’t have to be lard-lard per-se.

I would happily cook some burgers in Carol vorderman bum fat oil. It's good for the bowels if I read the recipe properly.

[Redway]

I’m just trying to imagine how peng (nice) air-fried duck/goose-fat + groundnut/bleached palm oil-fried chips would taste (ditto for the fried rice version of that in a cast-iron wok with seafood and foie gras, chicken liver and sweetcorn) would taste. I’d probably add habenero-flavoured ketchup, brown sauce and a touch of mayo. to those chips, and probably have it with a burger (no salad, still). I’m not normally a mayonnaise fan but I will occasionally have it on chips if nothing else.

Five Guys partly use groundnut oil to cook their chips and hot-dogs and that’s part of what makes them taste so good.

[Beso]

Originally Posted by Redway

I’m just trying to imagine how peng (nice) air-fried duck/goose-fat + groundnut/bleached palm oil-fried chips would taste (ditto for the fried rice version of that in a cast-iron wok with seafood and foie gras, chicken liver and sweetcorn) would taste. I’d probably add habenero-flavoured ketchup, brown sauce and a dollop of mayo. to those chips.

Fattened goose liver is disgusting, me and granny pam had it at the westbury for one of our 6 course taster menu dishes.

Infact shes eating it in the pic.

I'm not a fan of that. And it ruins my spell checker as well

[Redway]

Originally Posted by parmnion

Fattened goose liver is disgusting, me and granny pam had it at the westbury for one of our 6 course taster menu dishes.

Infact shes eating it in the pic.

I'm not a fan of that. And it ruins my spell checker as well

Sounds like granny-parm. has very versatile taste buds.
Did she like the goose liver?

[Beso]

Originally Posted by Redway

Sounds like granny-parm. has very versatile taste buds.
Did she like the goose liver?

No...and neither did I.

Far to sweet.

[Redway]

I’m sure a bit of goose fat with haggis wouldn’t go amiss anyhow.