Food Tasted Better When Cooked In Lard
 

YW

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

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.

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.

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.

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

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.

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

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. :(

Lard is the best thing for pie crusts.

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

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.

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

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

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

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

Sorghum, local honey, real butter:seasix:

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

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: