First try at suet dumplings in soup! They were tasty and easy to make! I used this YouTube video for instructions, which is very useful because the presenter uses a mug to measure all of the ingredients in simple ratios, no measuring cups needed. It's also the same ratio of ingredients recommended to me for dumplings by @teacat12.

The video is a little over 3 minutes long and very to the point.

VERY EXCITING KITCHEN NEWS as I have finally gotten my hands on some real beef suet!

"But Shaun," you say, "Even though you are American, aren't there numerous internet retailers who sell this product?"

WELL—technically yes, but I have seen many complaints about the beef suet inexplicably being destroyed by US customs?! And no I don't know why; why did we ban Kinder eggs for decades? (Yes I know why, but it was never a rational decision). It seems like the past few years have been bad ones for USAmericans attempting to purchase traditional beef suet online, but after seeing recent, positive reviews I was emboldened to try.

I want to work with beef suet not only because of its historical uses, but because it has unique properties as a cooking fat, producing exceptionally light, fluffy pastry. ("Vegetarian suet" is right up there with "vegan leather"—an inferior imitation that's just regular hydrogenated vegetable shortening).

Portly Cooks | Leftover Beef Dumplings

Roast beef is a great Sunday Roast but there are always leftovers, so here is a different way to use those leftovers up.

Leftover Roast Beef

1 Oxo Cube

1 tsp Bisto Gravy Granules

100g Self Raising Flour

50g Atora Suet

Water

Cut the leftover beef into small chunks and then boil the kettle, with the boiling water mix together the Oxo and gravy granules. You want it to be relatively thick. Add the…

(via Dr Hermes MORE RETRO-SCANS - Today's mystery something or other)