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.
|