Comments on: Lard

Lard

biffa — Wed, 17 Nov 2004 02:48:22 -0800

Lard: We just can't get enough. The UK is in the grip of a lard shortage. Apparently it's all down to the new entrants to the EU 'hogging' it for themselves. What will Christmas be without delicious Chocolard? Can the British Lard Marketing Board save us?

By: twine42

twine42 — Wed, 17 Nov 2004 02:57:31 -0800

But is the shortage short'ning?

By: misteraitch

misteraitch — Wed, 17 Nov 2004 03:25:55 -0800

No lard at the shops? Try making your own at home.

By: seanyboy

seanyboy — Wed, 17 Nov 2004 03:58:52 -0800

... pours used lard from roasting dish to bowl; waits for it to set; makes delicious sandwich...

By: verstegan

verstegan — Wed, 17 Nov 2004 04:16:26 -0800

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. It seems I'm not the only person to have noticed this.

By: neckro23

neckro23 — Wed, 17 Nov 2004 04:27:56 -0800

The UK is in the grip of a Lard shortage?

By: dash_slot-

dash_slot- — Wed, 17 Nov 2004 05:10:36 -0800

All the Lard you'll ever need...

By: Fezboy!

Fezboy! — Wed, 17 Nov 2004 05:35:12 -0800

I suppose that explains a Lard-less Mark that is now on BBC Radio 2.

By: Fezboy!

Fezboy! — Wed, 17 Nov 2004 05:36:26 -0800

. . .and then he opens dash_slot's link. . .

By: delapohl

delapohl — Wed, 17 Nov 2004 06:00:32 -0800

lard = happiness

By: Secret Life of Gravy

Secret Life of Gravy — Wed, 17 Nov 2004 06:57:31 -0800

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.

By: salmacis

salmacis — Wed, 17 Nov 2004 07:05:03 -0800

As a vegetarian, let me be the first to say: Ha ha! /Nelson

By: biffa

biffa — Wed, 17 Nov 2004 07:20:09 -0800

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).

By: BigCalm

BigCalm — Wed, 17 Nov 2004 07:22:37 -0800

Can I just say.... Aaaaaaaaaaaaaaaaagh no no no no no no. Still, maybe my appetite can be satiated by the Lard Cam

By: uncleozzy

uncleozzy — Wed, 17 Nov 2004 07:32:07 -0800

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!

By: biffa

biffa — Wed, 17 Nov 2004 07:45:50 -0800

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.

By: monkey closet

monkey closet — Wed, 17 Nov 2004 08:04:04 -0800

Anything other than lard is not an option

By: soyjoy

soyjoy — Wed, 17 Nov 2004 10:28:42 -0800

As a vegetarian, let me be the first to say: Ha ha! /Nelson Wow, so Nelson went vegetarian? Lisa really did turn out to be a positive influence on him!

By: euphorb

euphorb — Wed, 17 Nov 2004 13:11:53 -0800

Is the Chocolard chef guy wearing lipstick?

By: Sidhedevil

Sidhedevil — Wed, 17 Nov 2004 13:28:30 -0800

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.

By: Peter H

Peter H — Wed, 17 Nov 2004 14:36:57 -0800

delapohl, I'm not certain but I'm pretty sure that Lard comes from this Lard. (which, incidentally is great lard)

By: Peter H

Peter H — Wed, 17 Nov 2004 14:47:35 -0800

Ha, neckro23, missed your link, excuse that. This is an awful lot of talk about lard.

By: Grod

Grod — Wed, 17 Nov 2004 20:12:39 -0800

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?

By: rory

rory — Thu, 18 Nov 2004 08:02:37 -0800

A block of lard makes an excellent skating rink for insects. And pork scratchings make an excellent obstacle course.