almost serious question

I just read ANOTHER focuser ad claiming a fabulous buttery smooth feel.

My question is; how does buttery smooth relate to lard smooth or bacon
fat smooth?

In other words, where do these phrases come from? Who uses butter to
grease a focuser? TO grease anything? Wouldn't it go rancid? What are
people thinking? (I'm pretty sure they're NOT thinking of Last Tango in
Paris, but who knows?)

al_truckee wrote:
I just read ANOTHER focuser ad claiming a fabulous buttery smooth feel.

My question is; how does buttery smooth relate to lard smooth or bacon
fat smooth?

In other words, where do these phrases come from? Who uses butter to
grease a focuser? TO grease anything? Wouldn't it go rancid? What are
people thinking? (I'm pretty sure they're NOT thinking of Last Tango in
Paris, but who knows?)

Butter is smooth, all right, but lard is unbeatable for smoothness. I
know this because I was raised in a coal patch in Pennsylvania and we
din't have no money but we had lard from the hog farmers. Lard is one
of the most useful substances known to man. Too bad eating it is a
guarantee of early death from heart disease. When I was a kid we cooked
everything with lard. It was an important part of our food pyramid:
flour, lard, sugar, dried beans... /Real/ cake icing is made of lard,
sugar, and vanilla. Crisco is for chumps. If you haven't had pie crust
made of lard you don't know what /good/ means!

On the utility side, my mother made soap from lard as described here
http://www.wisegeek.com/what-is-lye-soap.htm. I tol' ya we din't have
no money for stuff like store-bought soap. Lard is a good lubricant by
itself for light machinery and hand tools and the like, and to this day
it is an ingredient in various commercial lubricants.

Apparently some people in Penna still live well, if not long. I saw a
PBS (I think) documentary about potato chips. They talked to one of the
Pa. manufacturers -- the best chips are made in Penna and NY because
there is nothing like Somerset County (Penna) and certain NY potatoes
for any kind of frying. Frito-Lay is for chumps. They asked the
manufacturer what he used to fry the chips. He named the usual variety
of more-or-less healthy and tasteless oils, but, he said, some are
still fried in lard because in parts of Penna people will not buy
potato chips made any other way. Made me swell with pride.

Bacon grease, once it cools, is similar to lard, but lard has been
filtered and purified in the rendering process. Still, we din't throw
away no bacon grease, neither, 'cause you could eat in on bread like
butter, which we couldn't afford to buy 'less some local farmer was
a-makin' it. It's also real good to pour almost all of the bacon grease
out of that cast iron skillet and then fry your bread in that skillet
if you don't have a toaster. Matter o' fact, it's mighty good even if
you do have a toaster.

Sadly, lard is not kosher, but my Jewish blood comes from a great
grandfather, so that don't count none.

Davoud

I haven't eaten lard in years. Think I'll get a pound and make a pie
crust and some French fries.

--
usenet *at* davidillig dawt com

"lal_truckee" wrote in message
...
I just read ANOTHER focuser ad claiming a fabulous buttery smooth feel.

My question is; how does buttery smooth relate to lard smooth or bacon fat
smooth?

In other words, where do these phrases come from? Who uses butter to
grease a focuser? TO grease anything? Wouldn't it go rancid? What are
people thinking? (I'm pretty sure they're NOT thinking of Last Tango in
Paris, but who knows?)
An old engineering saying about anything that moved smoothly was "like a
warm knife through butter".
Perhaps that's it.

" Bacon grease, once it cools, is similar to lard, but lard has been
filtered and purified in the rendering process. Still, we din't throw
away no bacon grease, neither, 'cause you could eat in on bread like
butter, which we couldn't afford to buy 'less some local farmer was
a-makin' it. It's also real good to pour almost all of the bacon grease
out of that cast iron skillet and then fry your bread in that skillet
if you don't have a toaster. Matter o' fact, it's mighty good even if
you do have a toaster.

Sadly, lard is not kosher, but my Jewish blood comes from a great
grandfather, so that don't count none.

Davoud

I haven't eaten lard in years. Think I'll get a pound and make a pie
crust and some French fries.

--
usenet *at* davidillig dawt com

-- Tell it like it is Davoud. :-) Eggs and a fried slice, that takes me back.Then of course there is
beef dripping on toast with loads of salt, or as a superb dressing for bows/strings and for cleaning
green leather ;-) seriously though my old mum used little else but lard in the kitchen, sometimes
'Stork' for cakes though her lardycake was always appreciated locally Some uk shops don't stock lard
any more. You can tell it's cloudy can't you.

John Carruthers
http://mysite.freeserve.com/jc_atm/

Davoud wrote:
al_truckee wrote:

I just read ANOTHER focuser ad claiming a fabulous buttery smooth feel.


My question is; how does buttery smooth relate to lard smooth or bacon
fat smooth?


In other words, where do these phrases come from? Who uses butter to
grease a focuser? TO grease anything? Wouldn't it go rancid? What are
people thinking? (I'm pretty sure they're NOT thinking of Last Tango in
Paris, but who knows?)


Butter is smooth, all right, but lard is unbeatable for smoothness.

Doesn't tend to congeal when cold? Maybe teflon-smooth works better in
this hobby

Phil

Davoud wrote:
al_truckee wrote:
I just read ANOTHER focuser ad claiming a fabulous buttery smooth feel.

My question is; how does buttery smooth relate to lard smooth or bacon
fat smooth?

In other words, where do these phrases come from? Who uses butter to
grease a focuser? TO grease anything? Wouldn't it go rancid? What are
people thinking? (I'm pretty sure they're NOT thinking of Last Tango in
Paris, but who knows?)

Butter is smooth, all right, but lard is unbeatable for smoothness. I
know this because I was raised in a coal patch in Pennsylvania and we
din't have no money but we had lard from the hog farmers. Lard is one
of the most useful substances known to man. Too bad eating it is a
guarantee of early death from heart disease. When I was a kid we cooked
everything with lard. It was an important part of our food pyramid:
flour, lard, sugar, dried beans... /Real/ cake icing is made of lard,
sugar, and vanilla. Crisco is for chumps. If you haven't had pie crust
made of lard you don't know what /good/ means!




Lard!

Luxury!

I had to walk 20 miles to school, barefoot, uphill in the
snow both ways, and didn't get any lard.

When I got home I had a dirt sandwich, with no lard, and had
to reuse the bread AND the dirt.

My family lived in a shoebox, in the gutter, and had no lard
for waterproofing.

BUT we were happy!

Stupot

Doesn't tend to congeal when cold? Maybe teflon-smooth works better in
this hobby

Speaking of which, might work great on Dob bearings...

Errol

"Stuart Chapman" wrote in message
...
Davoud wrote:
al_truckee wrote:
I just read ANOTHER focuser ad claiming a fabulous buttery smooth feel.

My question is; how does buttery smooth relate to lard smooth or bacon fat smooth?

In other words, where do these phrases come from? Who uses butter to grease a focuser? TO grease
anything? Wouldn't it go rancid? What are people thinking? (I'm pretty sure they're NOT thinking
of Last Tango in Paris, but who knows?)

Butter is smooth, all right, but lard is unbeatable for smoothness. I
know this because I was raised in a coal patch in Pennsylvania and we
din't have no money but we had lard from the hog farmers. Lard is one
of the most useful substances known to man. Too bad eating it is a
guarantee of early death from heart disease. When I was a kid we cooked
everything with lard. It was an important part of our food pyramid:
flour, lard, sugar, dried beans... /Real/ cake icing is made of lard,
sugar, and vanilla. Crisco is for chumps. If you haven't had pie crust
made of lard you don't know what /good/ means!




Lard!

Luxury!

I had to walk 20 miles to school, barefoot, uphill in the snow both ways, and didn't get any lard.

When I got home I had a dirt sandwich, with no lard, and had to reuse the bread AND the dirt.

My family lived in a shoebox, in the gutter, and had no lard for waterproofing.

BUT we were happy!

Stupot

DIRT !! luxury, we used t'dream o' dirt......
in and out of each others houses, stealing each others stash, eee, we were happy.
--
John Carruthers
http://mysite.freeserve.com/jc_atm/

"Davoud" wrote in message
...
al_truckee wrote:
I just read ANOTHER focuser ad claiming a fabulous buttery smooth feel.

My question is; how does buttery smooth relate to lard smooth or bacon
fat smooth?

In other words, where do these phrases come from? Who uses butter to
grease a focuser? TO grease anything? Wouldn't it go rancid? What are
people thinking? (I'm pretty sure they're NOT thinking of Last Tango in
Paris, but who knows?)

Butter is smooth, all right, but lard is unbeatable for smoothness. I
know this because I was raised in a coal patch in Pennsylvania and we
din't have no money but we had lard from the hog farmers. Lard is one
of the most useful substances known to man. Too bad eating it is a
guarantee of early death from heart disease. When I was a kid we cooked
everything with lard. It was an important part of our food pyramid:
flour, lard, sugar, dried beans... /Real/ cake icing is made of lard,
sugar, and vanilla. Crisco is for chumps. If you haven't had pie crust
made of lard you don't know what /good/ means!

On the utility side, my mother made soap from lard as described here
http://www.wisegeek.com/what-is-lye-soap.htm. I tol' ya we din't have
no money for stuff like store-bought soap. Lard is a good lubricant by
itself for light machinery and hand tools and the like, and to this day
it is an ingredient in various commercial lubricants.

Apparently some people in Penna still live well, if not long. I saw a
PBS (I think) documentary about potato chips. They talked to one of the
Pa. manufacturers -- the best chips are made in Penna and NY because
there is nothing like Somerset County (Penna) and certain NY potatoes
for any kind of frying. Frito-Lay is for chumps. They asked the
manufacturer what he used to fry the chips. He named the usual variety
of more-or-less healthy and tasteless oils, but, he said, some are
still fried in lard because in parts of Penna people will not buy
potato chips made any other way. Made me swell with pride.

Bacon grease, once it cools, is similar to lard, but lard has been
filtered and purified in the rendering process. Still, we din't throw
away no bacon grease, neither, 'cause you could eat in on bread like
butter, which we couldn't afford to buy 'less some local farmer was
a-makin' it. It's also real good to pour almost all of the bacon grease
out of that cast iron skillet and then fry your bread in that skillet
if you don't have a toaster. Matter o' fact, it's mighty good even if
you do have a toaster.

Sadly, lard is not kosher, but my Jewish blood comes from a great
grandfather, so that don't count none.

Davoud

I haven't eaten lard in years. Think I'll get a pound and make a pie
crust and some French fries.

--
usenet *at* davidillig dawt com

Hog lard makes the best biscuits. Martha White flour, hog lard, pinch of
salt, buttermilk -- makes me hungry just thinking about it -- believe I'll
go make up a batch -- fry up some salty, crusty ol' salt-cured ham, make a
batch of red-eye gravy!!!!!!

Davoud wrote:

I haven't eaten lard in years. Think I'll get a pound and make a pie
crust and some French fries.



Crisco dosnt count ?????????
Damn, and I though I grew up the old fashioned way.

Try making waffles the traditional way, and only
lard or Crisco will do. Also use it in other
recipes as well. I use several 1930's cookbooks
most all the time...



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