... pours used lard from roasting dish to bowl; waits for it to set; makes delicious sandwich... posted by seanyboy at 3:58 AM on November 17, 2004
I like the way that butter is sold in fancy packaging with pictures of cows eating daisies in grassy meadows, whereas lard is sold in no-nonsense plain wrapping with nothing but the word 'LARD' in capital letters.
Margarine and cooking oil have been put forward as potential substitutes.
margarine? margarine??!
margarine is not a good substitute for anything...wonder why they didn't suggest butter. I make my pie crusts from butter and they are damn good.
We used to have something of a lard shortage around here-- not too many people bother cooking from scratch. But then, god bless em, the hispanic shopping power increased and the lard went back on the shelves.
Chocolard (from the British Lard Marketing Board website). Melt a block of lard in a pan. Stir in two dessert spoons full of cocoa and two tablespoons of sugar (white, refined). Pour into a mould. When nearly set, add a fancy pattern and when set wrap in tinfoil.
This gave me pause... Lard in biscuits and pastry--Yummm!
Lard in chocolate-- so very, very wrong. posted by Secret Life of Gravy at 6:57 AM on November 17, 2004
As a vegetarian, let me be the first to say:
Ha ha!
/Nelson posted by salmacis at 7:05 AM on November 17, 2004
margarine is not a good substitute for anything...wonder why they didn't suggest butter. I make my pie crusts from butter and they are damn good.
Apparently lard pastry is less likely to flake. Personally I would only ever use it in savoury pies. For sweet pies then butter or marg or even olive oil based spreadable fats (in my experience all work fine). posted by biffa at 7:20 AM on November 17, 2004
Can I just say....
Aaaaaaaaaaaaaaaaagh no no no no no no.
Still, maybe my appetite can be satiated by the Lard Cam posted by BigCalm at 7:22 AM on November 17, 2004
For sweet pies then butter or marg or even olive oil based spreadable fats (in my experience all work fine).
Are you mad, man?! Something other than lard, butter, or shortening in pie crust?! I am shocked -- *shocked* -- and appalled! posted by uncleozzy at 7:32 AM on November 17, 2004
My apple pies are delicious, with butter or lard or my proposed alternatives.
On a technical point: OED: Shortening: 1970 SIMON & HOWE Dict. Gastronomy 347/2 Shortening, a culinary term used more in the United States than in Britain and it applies to fats used in making breads, cakes, pastry etc. All fats, even oils, come under this nomenclature and are used because they make mixtures ‘short’ or tender. posted by biffa at 7:45 AM on November 17, 2004
Butter is so good in pie crust. Once you start making butter crusts, you'll never ever go back to the lard.
Maybe we should have a US/UK Lard-Lease program, airlifting lard overseas and all. Seriously, I think lard is a surplus product in the US. posted by Sidhedevil at 1:28 PM on November 17, 2004
delapohl,
I'm not certain but I'm pretty sure that Lard comes from this Lard.
(which, incidentally is great lard) posted by Peter H at 2:36 PM on November 17, 2004
Ha, neckro23, missed your link, excuse that.
This is an awful lot of talk about lard. posted by Peter H at 2:47 PM on November 17, 2004
wait. people choose to cook with lard? Rendered pig fat in pie crust? WTF is wrong with you people? Pig fat is fine to oil a pan or deep fry something, but as a primary ingrediant? posted by Grod at 8:12 PM on November 17, 2004
A block of lard makes an excellent skating rink for insects.
And pork scratchings make an excellent obstacle course. posted by rory at 8:02 AM on November 18, 2004
« Older
Texas officials wary of plan to hunt by Internet....
| The Dead Schembechlers...
Newer »
This thread has been archived and is closed to new comments
Subscribe
posted by twine42 at 2:57 AM on November 17, 2004