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Try the muddy 'ol suet canal.

Fuck that I want some suet.

Trump will do the roll back. People know better and are going to ask for more, not less gas mileage.

Canadians will switch from American made cars to Toyota, Hyunda, Honda, Kia, BMW, to cars that are NOT MANUFACTURED IN THE USA. When I was young, the day after a snow storm, the snow was coated with black suet from car exhausts. Today, a week after a storm, the surface of the snow is just beginning to show suet. And my lungs are clean

Tell that to the Mammoths, Dinosaurs...

Okay, just yelled that at the dinosaurs eating at the suet block I put out for them. They ignored me.

What, someone told you dinosaurs were extinct?? We shall politely assume they were misinformed....

You are a Heathen and almost certainly an American to boot.

"There should be very little actual cake in a fruitcake. "
I suppose you use sliced Pineapple and Pecans as well. You utter Rotter.

A Basic Fruitcake is a basic Formula Pound Cake; a Pound each of Flour, Sugar, Butter, Eggs, Fruit, and a handful of Almonds and a selection of Spices and Leavening, of which Cinnamon is _not_ included, and Enough Milk. Note the proportions. If you have access to varieties of dried Fruit, Light and Dark Raisons, and Currants, Fruit may approach two pounds, but no more. (~30% after baking) This recipe goes back three centuries.
They call it Fruit _Cake_ you Barbarian, not a bloody Fruit _Loaf_. (These actually exist, largely from the Middle East, where Dates and Figs are featured prominently, along with Suet and maybe some Camel Hump. And no Booze.)
They take a long time to bake, and at a low temperature, in a special Fruit Cake Pan, which resembles a Bundt Pan, but isn't, and then dosed daily for a week with a decent Irish whiskey or a very good Scots Whisky, wrapped tightly in Wax Paper, and then it will keep for months unrefrigerated. In fact, the longevity of a Fruit Cake is part of Wedding Traditions, where slices are kept in a cupboard for the first Anniversary.

There comes a time when a Fruitcake starts disassembling, and one is left with a pile of crumbs and bits of fruit, at which point it becomes a Pud. Form it into a mound after mixing liberally with High Proof, and serve Flaming, with a side of Whipped Cream, Blancmange, or grudgingly, Rum Butter, which actually has a place here.

"Seriously, though, try a tipsy cake soaked in Jack Daniels..."
This sounds like it tastes coming back up the way it tastes going down. I have never understood the American fascination with Alcohol that tastes like vomit. But "Tipsy Cake"? ...Oh...

Let me re-phrase my introduction:
You are a Heathen and almost certainly an American Southerner to boot.

(Yeah, I had some fun with this, but no offence really meant. There are some dishes from the American South which are fantastic.) (But their versions of Fruitcake aren't among them.) (But it does get me to thinking... just how did the Middle Eastern and Northern African Fruit Loafs become so entangled with traditional Fruit Cakes in the American South? There are German, Italian, French and even Swedish versions of Fruitcake, and all of them are Cakes. Hmmmm....)

You don't know some of the vicars daughter's I know. Two girls, one cup.

Guess I'll pass on that.

Birds are not dinosaur descendants;birds are dinosaurs, for all useful meanings of "birds", "are" and "dinosaurs"

Just as I am a descendent of my parents, and we are all humans, birds are both dinosaurs and descendents of dinosaurs. Let's not get into gum flapping about that, I hope.

Meanwhile, my backyard is a riot of colorful little dinos, from the Blue Jays, the Gold Finches, the Grackles, and Titmice. The Downy, Hairy and Redheaded woodpeckers come to a suspended log feeder with suet, and we have a family of Pileated Woodpeckers that can beat the crap out of any dead limbs while searching for food.

Part of why I suspect that the so called "Age of Dinosaurs" was actually quite colorful.

Putting it in the bottom of a bowl before filling it with lobscouse will render it edible by the time you're down to it. Or you can pound it back to flour, mix it with suet and some leavening, and bake it again to make duff, or bag the dough and boil it to make pudding duff.

tallow, suet and similar animal fats/derivatives already have uses which saturate supply (candles, soap, lubricants, paper additives, food). You want to divert that to feed your car? As hemp goes, that'll never happen as long as there are trees to supply plant fibre for the paper industry.

You probably still make chili the original way, amirite?

The original recipe consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.

That may be, but if you want truly great fries use suet. It may kill you, but at least you'll die happy.

Saturated fats won't kill you - omega 6's and hydrogenated vegetable oils will. Full disclosure: I've recently started rendering my own lard from fatback with crockpots. The home-made Bisquick substitute makes better 5-minute biscuits than the factory stuff.

That may be, but if you want truly great fries use suet. It may kill you, but at least you'll die happy.

Are you trying to suggest that after the first Thanksgiving that the pilgrims and native Americans didn't jump in the car to go stand in line at the local Wal-Mart, where people work for sub-poverty level wages and all the products are made for people who make less than 1/4 of that?

I don't think that's right. I'm pretty sure those pilgrims were big fans of the door-busters. That's what the big hats were for, so you could butt aside all the smelly fat people grasping with their greasy hands for cheaply-made slave-produced products that could mostly be had for the same price every other day of the year while their kids are home huffing cleaning fluid and the Native Americans all got drunk and small-pox and watched the Lions beat Green Bay by three touchdowns.

So you do what you want, but me, I'm gonna strip naked and cover my body with suet so I can slip through the crowds to buy one a them Sylvania big screen TVs and a large tub of carmel corn and then come home and watch the Lions-Packers game on Tivo and see if I can get my idiot uncle to put down a bet on a game that was played 5 hours earlier.

Don't be a twat.

Substitute Worcestershire sauce for the fish sauce and butter for the beef suet, and you've got two very common ingredients in hamburger recipes.

Wikipedia, on fish sauce:
"In English it was formerly translated as fishpickle. The original Worcestershire sauce is a related product because it is fermented and contains anchovies."

Beef suet contains just about 20% more calories than butter.

Update: here's a picture of Myhrvold's "ultimate modernist burger".

In addition to the loads of suet, it also uses fish sauce.

I can just about guarantee that if you knew how genuine fish sauce was made, you wouldn't put it in your mouth.

If that's "modernist" cuisine, I probably don't want any.

I'm not trolling here -- honest -- but I have to ask honestly: who cares?

I saw an article about the "modernist" hamburger recipe from this book. Just about every ingredient in the burger is first saturated with beef suet (fat). Even the bun has fat smeared on it before grilling.

No matter how flavorful it is, it's not so much hamburger as greaseburger. Seriously, it must have about 4,000 calories.

I don't know what's "modern" or "modernist" about that. I thought smearing everything with lard before cooking went out of style about 80 years ago.

Ahh, no, don't worry... that last item on your shopping list says "get suet" not "get sued".

Actually much more boring - pork meat, suet, and oats. It's basically a cheap porridge sausage, which is about what you'd expect from the Scots. It's popular in Ireland too. I rather like it.

A friend used to speculate that if black pudding was the red blood cells, then white pudding was the white ones (ie - pus). But it would be prohibitively expensive to separate them out, and it really would be a luxury foodstuff as the white cells are only a tiny fraction of the total cells in the bloody.

Between beef and deer, there is a large difference in flavor, unless it is prepared in such a way that there is no remnant of the flavor of the meat (tacos, some chili, anything with large amounts of seasoning). If you cut a beef stead and a deer steak and grilled them up without seasoning, pretty much everyone would be able to tell the difference.

Note that if you had your deer processed into hamburger by a butcher, there is a good chance that beef suet was added to the hamburger to make it taste more like beef. They do this often with other things like elk and bison as well.

Between beef and elk, there is much less difference. Between beef and bison, there is a difference.

Animal Shortening.
so
Lard or Suet.

I'd rather eat suet pudding.