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Post by trailboss on Oct 15, 2017 10:50:48 GMT -5
Reading the olive oil thread made me think of this...while visiting my aunt in Colorado, I noticed that she was using lard from a carton of Morrel “sno-cap” carton, to make tortillas and brown some beef before simmering it in Chile sauce. I told her that my mom (her sister) used Crisco when she made tortillas, “well she did so because of economic reasons or because lard” wasn’t as available... your grandma always used lard.
I know that convential wisdom screams CLOGGED ARTERIES!, but my aunt Della and uncle Allen are over 80 and both are healthy, and mentally sharp...and their daily bread has always been tortillas, they don’t care for bread.
Genetics play a huge role I believe, and common sense in eating... and, if they eat processed foods, it is rare.
Anyway, I started using top grade led in my recipes that call for it, and it cannot be beat for flavor.
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orley
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Post by orley on Oct 15, 2017 11:36:36 GMT -5
This thread made me think of one of my favorite eateries, Big, Bad, Breakfast in Oxford MS. They smoke their own bacon and sausages, and the food is habit forming. Sometimes they even have Coca Cola brined fried chicken! I got this t-shirt a couple of years ago from them and it has the business' motto on it, "Lard Have Mercy!"  |
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Post by Deleted on Oct 15, 2017 13:02:35 GMT -5
I used lard off and on since the seventies. It's actually healthier than thought, if you look at statistics where people live longer in countries that use lard, lardon, cheese, and wine. It would be my choice for deep frying. Since we get stuff delivered here, lard is not always available. I said damn whatever the stats say and now buy Mazola Corn Oil, which is what mom used with her Chicken to Die For
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Post by toshtego on Oct 15, 2017 15:03:21 GMT -5
I use lard for baking, there is nothing like it if you want flaky. I confess to using it in biscuits.
If stored bacon fat is also lard, I fry eggs in it and also brown burger in a dash to get it started in the iron skillet.
Refritos just are not the same without it, nor tortillas.
Here in northern NM, a remote and always impoverished area, a treat for the kids was a flour tortilla, home made, smeared with lard and sprinkled with sugar.
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Post by crapgame on Oct 15, 2017 15:58:25 GMT -5
Lard is a great fat to use! There is a local snack company that uses lard for potato chips and they are to die for...for baking lard cant be beat...
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Post by trailboss on Oct 15, 2017 16:04:44 GMT -5
Sour cream works well with reconstituting leftover refried beans...our local mexican supermarket called Food City makes some really good refried beans, a lot of restaurants fail miserabaly in comparison.
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Post by crapgame on Oct 15, 2017 16:35:18 GMT -5
home fries cooked in lard?  YES!!!!!!! toss in some onions then top with bacon and tomatoes..melt some pepper jack on top... mmmmmm |
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Post by oldcajun123 on Oct 15, 2017 21:11:54 GMT -5
 When we had a Bouchrie it was in the fall, we made sassuage, fresh and smoked, coiled them in very large crocks, then poured heated lard over them. It was a natural preservative . It went in the outside wash house, when you needed a piece you untied the gunny sack covering and pulled out a stringer of sausage , cut off what you needed and redid the lard seal, when temps after winter started going up you moved the crocks under the Acadian homes 4 to 5 feet off the ground, generally by the fireplace. I still have one of the old crocks, Btm broke but still underneath the old liveoak. As a boy I was the fireman, kept the fire going, good training for an arsonist, was very good in fireschool in the Navy and Exxon. I was so good I could put a bucket of water afire.
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Lard!
Oct 15, 2017 21:21:41 GMT -5
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Ronv69 likes this
Post by Deleted on Oct 15, 2017 21:21:41 GMT -5
Brad, my dad has told me they did similar things with sausage and lard, on the Kansas farm. They would fry up a bunch of pork sausage patties and then layer them in lard in crocks. Crocks were kept in the root cellar. You would lift off the lid, scoop out the patties and lard, then re-cover it.
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Post by antb on Oct 16, 2017 2:05:24 GMT -5
Lard is good!! 'Nuff said.
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Post by Deleted on Oct 16, 2017 10:30:20 GMT -5
When young I loved dad bringing home sausage from the Church Sausage Supper. The skin was always so crisp. I could never match that until I was delivering a ton (literally) of pork butts to a local church and my connection there told me they deep fried the sausage in lard. That's what gave it a coating all around. Gotta love it.
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Post by trailboss on Oct 16, 2017 10:56:43 GMT -5
It makes sense the way lard was used as a preservative...much like paraffin when canning, it would put an airtight seal over the contents.... Wow! That will peg the needle on your calorie counter.  |
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Post by crapgame on Oct 16, 2017 20:04:48 GMT -5
I started cooking at a restaurant that rendered off beef and pork fat to use in the deep fryer..and yes the food was amazingly yummy!the only problem was having every piece of clothing smelled to high heaven when the "fat pot" was on all week...yeshhhugghhhhbleh,,shudder
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Post by Ronv69 on Oct 31, 2017 19:30:13 GMT -5
I know that lard is great for cooking, but I can't bring myself to buy it. A quote from a book I read in the sixth grade stays with me.
" … and as for the other men, who worked in tank rooms full of steam, and in some of which there were open vats near the level of the floor, their peculiar trouble was that they fell into the vats; and when they were fished out, there was never enough of them left to be worth exhibiting—sometimes they would be overlooked for days, till all but the bones of them had gone out to the world as Durham's Pure Leaf Lard!"
"The Jungle" by Upton Sinclair.
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Post by toshtego on Oct 31, 2017 20:02:34 GMT -5
You can save your bacon fat. Strain it into a jar. Render the fat trimmed from pork chops.
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Lard!
Nov 1, 2017 21:31:59 GMT -5
Post by PhantomWolf on Nov 1, 2017 21:31:59 GMT -5
I know that lard is great for cooking, but I can't bring myself to buy it. A quote from a book I read in the sixth grade stays with me. " … and as for the other men, who worked in tank rooms full of steam, and in some of which there were open vats near the level of the floor, their peculiar trouble was that they fell into the vats; and when they were fished out, there was never enough of them left to be worth exhibiting—sometimes they would be overlooked for days, till all but the bones of them had gone out to the world as Durham's Pure Leaf Lard!" "The Jungle" by Upton Sinclair. Just added this to my reading list! |
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Post by Nevadablue on Nov 2, 2017 13:11:21 GMT -5
Funny you mentioned 'The Jungle'. I thought of that quote just an hour ago, at the grocery store. They sell 'Pure Leaf' tea. LOL, they don't have any idea about bones and lard. Grin...
Lard isn't the problem. Eating too much and not exercising is the main problem, along with genetics. I eat what I want, exercise (read WORK for momma) all I can. When I drop, I drop.
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Lard!
Nov 3, 2017 11:40:33 GMT -5
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Post by Ronv69 on Nov 3, 2017 11:40:33 GMT -5
I know that lard is great for cooking, but I can't bring myself to buy it. A quote from a book I read in the sixth grade stays with me. " … and as for the other men, who worked in tank rooms full of steam, and in some of which there were open vats near the level of the floor, their peculiar trouble was that they fell into the vats; and when they were fished out, there was never enough of them left to be worth exhibiting—sometimes they would be overlooked for days, till all but the bones of them had gone out to the world as Durham's Pure Leaf Lard!" "The Jungle" by Upton Sinclair. Just added this to my reading list! How old are you? 🤠 This was required reading when we had real schools. |
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YES!!!!!!! toss in some onions then top with bacon and tomatoes..melt some pepper jack on top... mmmmmm
When we had a Bouchrie it was in the fall, we made sassuage, fresh and smoked, coiled them in very large crocks, then poured heated lard over them. It was a natural preservative . It went in the outside wash house, when you needed a piece you untied the gunny sack covering and pulled out a stringer of sausage , cut off what you needed and redid the lard seal, when temps after winter started going up you moved the crocks under the Acadian homes 4 to 5 feet off the ground, generally by the fireplace. I still have one of the old crocks, Btm broke but still underneath the old liveoak. As a boy I was the fireman, kept the fire going, good training for an arsonist, was very good in fireschool in the Navy and Exxon. I was so good I could put a bucket of water afire.
