Food Tasted Better When Cooked In Lard

[Anjdog2003]

YW

[PLRX]

That's when life expectancy was around 35-40 years of age.

[GTOguy]

I still cook with it. Have for the past 2 years. Lard has about 30% less fat than butter.

I use it to fry up meats, veggies, potatoes, etc. in my cast iron skillets over a gas burner.

Everything in moderation.

[Norm]

Oh yeah, my Mom kept a large Crisco can next to the stove, she'd strain the grease and put it back in the can.........ummm, fried pork chops.

[Anjdog2003]

That's when life expectancy was around 35-40 years of age.



Life expectancy hasn't been that low since the 1800's

My 28 aunts and uncles all cooked with lard. The youngest death was at 81 and the oldest 94.

[Anjdog2003]

Fried Chicken, Fried pork Chops, fried everything. :yesnod:

[The_Dude]

http://forgifs.com/gallery/d/410602-2/Rasta-elevator-hotbox.gif? (http://forgifs.com)

[GTOguy]

I deep fry seafood about 3 times a year, but use canola oil for that. But for chops or potatoes or whatever, it's lard.

I originally bought a tub a couple of years ago to melt and add to catfood for an elderly cat who was no longer to hold onto calories he took in. After he passed (no, not from lard) I was left with a whole bucket of the stuff, so I read up on it, found out it wasn't as bad as butter and was a whole LOT healthier than margarine, and I started to use it. Now I'm hooked. It's good stuff. And if you eat authentic Mexican food, I can guarantee you are eating it.

[Yadkin]

My mom use to use it in pie crust. Baby Doll was appalled.

[Bruze]

When I raised pigs I made my own lard, and after that I bought it. At some point I made tallow from my buddy's beef cows (tallow is made the same way as lard except that it uses beef fat instead of pork fat).

Some uncomfortable facts about fats and oils:

- Saturated fats are good for you, despite what the government has told you the past 50-60 years. The government lied????? Say it ain't so! :eek: Plus, their "food pyramid" is upside down.

- Eating fat does not make you fat, nor does it raise your serum cholesterol much if any.

- Cholesterol counts mean little. High serum cholesterol not a disease, it is the symptom of something, generally believed to be inflammation (I've not kept up with this for the past 10 years or so; there may be new info out there)

- Roughly half the people admitted to the ER for a heart attack have low cholesterol.

- Lowering cholesterol numbers by taking statins does not reduce your risk of a heart attack. Taking statins just lowers the symptoms of an underlying problem, it doesn't treat it.

- Seed oils are one of the worst things you can use for cooking (or anything else). I use coconut oil in recent years cuz I'm too lazy to make lard or tallow, and it stinks your whole house up when processing it, and it's cheap to buy anyway.

- Lard, tallow, or coconut oil are flavor-neutral and do not add any noticeable taste to a cooked product.

- There's more, but I can't think of anything right now. :(

[Bruze]

My mom use to use it in pie crust. Baby Doll was appalled.

Lard is the best thing for pie crusts.

[Yadkin]

Lard is the best thing for pie crusts.

I haven't had a good pie since she died. :o

[GTOguy]

A few years back we were on vacation out of Ohio and around Cleveland somewhere we got lost and ended up in a place called 'Slavik Town'. We stopped at a really old drugstore connverted into a restaurant/buffet and it was a Polish place called 'The House of 7 Roses' or something like that. Everybody was speaking Polish. The daughter (40's) waited on us, the mom, late '60's, did the cooking, and grandma, '90's, did the baking. All done with lard and with chicken fat. Some of the best tasting food I've ever had, and the crusts on the blintzes or whatever they were---were fantastic. You cannot get good ethnic Polish or Russian or German food out here in CA. That is some excellent stuff.

[Anjdog2003]

You cannot get good ethnic Polish or Russian or German food out here in CA.






BS They have some great Polish, German, and Russian food here in L.A and Orange County.

[slewfoot]

I wonder what they use in mess halls now? They would pour that shit on the grill and cook our eggs in it.

[LisaJohn]

I should get some lard and make biscuits. Dibs on the center biscuit.

[Rodnok1]

Ohhh Lisa is making bisquits.... Save me some.. Num num.

[LisaJohn]

Sorghum, local honey, real butter:seasix:

[Rodnok1]

You're killing me Lisa.... I'm a bisquit junkie.

[LisaJohn]

I’m out of practice. J’s grandmother and mother made the best. And they used lard. She had a metal bowl with the flour in it, cut in the lard and added buttermilk. Of course they were cooked in a cast iron skillet. She never took the flour out of the metal bowl. Just sifted out the bits of dough and covered it with a dishcloth. I do have a jar of sorghum and honey from my niece.:seasix:

[Vette40th]

Been watching some shows on reverse searing, and many use Wagyu beef lard to cook.. I know that beef does taste good..
Rendering the fat is a thing many did, as it was normal part of cooking.
I am going to try this when I get home in a couple weeks.

[04 commemorative]

Worked the grill side of a Bar & Grill many years ago and all the fries were deep fried in lard :drool:

[Rob]

That's when life expectancy was around 35-40 years of age.



Wrong. My grandmother turned 104 this week and still cooks with lard as do I. I do not use margarine or other chemical crap.

I do not expect to live as long as her, but I do expect that I will live a good long life.

God is in charge. I am thankful for every day.

[Anjdog2003]

Wrong. My grandmother turned 104 this week and still cooks with lard as do I. I do not use margarine or other chemical crap.

I do not expect to live as long as her, but I do expect that I will live a good long life.

God is in charge. I am thankful for every day.





Post #5 :yesnod:

[ZipZap]

I started making ghee a couple years ago and keeping it in a mayo jar. Always a treat to saute in that stuff.

Happen to see a show tonight where chef was making Yorkshire pudding. 1/2" of beef fat in the bottom of every hole in the pan and then just pour the batter in. Looked freaking great.

Animal fat rules:seasix:

[NotSlo]

I save bacon fat and use it a lot. I also save the fat from briskets, wonderful stuff.

[CurtP]

Lard and tallow are always in the pantry. So is MSG. And you won't find an airfryer in this house either, but you will find several deep fryers.

[DJ_Critterus]

I wonder what they use in mess halls now? They would pour that shit on the grill and cook our eggs in it.

They use some crap that looks like melted butter but is about as fake as a
virtue signaling liberal :yesnod:

[Bill]

Sling Blade Biscuits - YouTube

[Tikiman]

There is one dish that I make occasionally that just isn't right if I do not use lard. And that is carnitas. They do not crisp up as nicely on the outside if I try using Crisco or other vegetable product.

[Vette40th]

There is one dish that I make occasionally that just isn't right if I do not use lard. And that is carnitas. They do not crisp up as nicely on the outside if I try using Crisco or other vegetable product.
Carnitas are awesome. Very rarely, unless in San Diego, are they done right.

[Vette40th]

Besides rendering it from bacon etc, what are the brands you use?
For steaks I am going to start using the beef fat. and try one or two seared in butter too.

[Tikiman]

Carnitas are awesome. Very rarely, unless in San Diego, are they done right.

I use the recipe out of this cookbook. I find the recipes in this book to be more authentic than most other Mexican cookbooks.

[ZipZap]

For steaks I am going to start using the beef fat. and try one or two seared in butter too.

Spend 30 minutes and a few bucks and make ghee out of that butter. Once you get the milk solids out of the butter it has a very high flash point and doesn't burn like straight butter. I no longer cook a steak any other way.

Get a cast iron skillet and heat it on a grill for 30 minutes. Drop in a couple tablespoons of ghee and then the steaks. If you have a stick or two of rosemary, you can throw that in too.

[theandies]

My food taste great cooking on my gas stove.

[slewfoot]

Thus came the term "Lard Ass."

[Dan Dlabay]

My mom use to keep a container of bacon grease in the refrigerator. That ended after my dad's open heart surgery in 93.

[Bill]

My food taste great cooking on my gas stove.

"Not if we have our way!"

~Brandon regime

[GTOguy]

My food taste great cooking on my gas stove.

Well, you're not a child. If you were, you would be struck ill from the gas. Every good Democrat knows that!

[Bill]

Well, you're not a child. If you were, you would be struck ill from the gas. Every good Democrat knows that!

Story time:

When Texas had our Winter storm power failure, a significant portion of the outages were due to cascading failure. Much of our power generation is via natural gas, and it used to be that transmission pipelines used natural gas fired compressor stations to move that gas. The environmentalists have been pushing the ppl companies to use electric powered compressors, because somehow it's more environmentally friendly to use electricity from a natural gas fired power plant than to just use the natural gas coming right to the compressor station to power the compressors.

So, when the power failures started occurring, some natural gas compressor stations went down because the electric went out, thus starving power plants of the fuel they needed to make electricity.

Since then, Texas has mitigated that risk somewhat by adding natural gas facilities to the list of critical infrastructure (like hospitals, fire departments, nursing homes, and prisons), that absolutely cannot be blacked out during a crisis. Of course, the obvious solution, going back to tried and true natural fas fired compressors.....nah, can't do that.

[ZipZap]

Got me so hungry I popped two ribeye cap steaks into the cast iron on the grill last night. Used ghee and made some garlic compound butter. If you haven't tried cap steaks, you're missing out.

[GTOguy]

BS They have some great Polish, German, and Russian food here in L.A and Orange County.

I stand corrected, then. Central and Northern CA, including the SF Bay area, has zip. They USED to, 40 years ago, but not now.

Back on topic: picked up some wild fresh Pacific vermillion cod today and am gonna batter it up and fry it up in lard for dinner tonight!:seasix:

[Mick]

I save bacon fat and use it a lot. I also save the fat from briskets, wonderful stuff.

I make a package of bacon most weeks on Sunday morning. A few years ago, I started saving at least some of the grease, for the purpose of making it easier to start the next batch without scalding the bacon due to there being no grease in the pan. Everyone in my family bought off on the practice without question, and have complimented me on how crisp the bacon is without overcooking the first few slices.

SHHHHHHHHHHHHH! Truth be told, less than 10% of the bacon grease I stash away in the fridge finds its way into a pan to cook more bacon. The rest? Well, let's just say that everything from omeletes to biscuits has received similar comments, that they are much improved! I will even prep the grill with the grease before cooking steaks and burgers. If I have a good thick slice of a really good bread, I'll spread some of the bacon grease on it, sprinkle some salt and pepper on it, and enjoy immensely!

Feel free to share these tips with your friends, and definitely pass on your uses for bacon grease, as I am anxious to try them!

[Anjdog2003]

TYDNN34pHeY