"Vilco" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Felice Friese wrote
Quoted message said:
We have a market in Boston that renders its own pork fat every week: not bleached, hydrogenated, refined, emulsified or anything else. Just soft, sweet, delicate lard. I'm seriously thinking of fetching some for the next batch of biscuits or pie crust.
Doesn't it do your hearts good to know that someone is still making the stuff?
Is it the fibrous stuff, as un-aged only-fat bacon, or is it the part who totally melts when heated? The second one I guess, reading Steve's post about mexicans deep friyng pig sides. The second one is very common here where I live, but in other parts of Italy it is almost unknown of. -- Vilco Think pink, drink rose'
It's what melts, and it's really pure and white. Lovely stuff.
"Arri London" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Felice Friese said:
We have a market in Boston that renders its own pork fat every week: not bleached, hydrogenated, refined, emulsified or anything else. Just soft, sweet, delicate lard. I'm seriously thinking of fetching some for the next batch of biscuits or pie crust.
Doesn't it do your hearts good to know that someone is still making the stuff?
Felice
We make our own. The local supermarkets (and the Vietnamese shop) usually have packages of pork fat. Just trim off the meat slivers, wash it and render it slowly in a heavy frying pan. Great for making tamales etc as well.
Our late lamented cat Emperor Ming absolutely loved a lick of that lard from time to time.
Why, Arri, I never ever thought of making my own. What a great idea!
Felice
There ya go. Just watch it carefully so it doesn't burn. So much tastier than the nasty bleached stuff!
We make our own. The local supermarkets (and the Vietnamese shop) usually have packages of pork fat. Just trim off the meat slivers, wash it and render it slowly in a heavy frying pan. Great for making tamales etc as well.
Our late lamented cat Emperor Ming absolutely loved a lick of that lard from time to time.
Why, Arri, I never ever thought of making my own. What a great idea!
Felice
This past weekend we went and bought pork from a farmer in SC who raises heirloom breeds of pastured pork (free range pigs!) and one of my purchases was pork belly. Pork belly is the part of the pig they make bacon from, except this is uncured, unsmoked, just plain pork belly. I could use it for making lard. The small bits of meat would just fall loose and be good. My father used to tell of making lard in the front yard yearly and that his mother would take the crispy cracklings and put them in her bread dough. He said it was wonderfully tasty. Michael Ruhlman's blog this past week has featured pork belly which sounds amazing....!
Felice Friese wrote: > We have a market in Boston that renders its own pork fat every week: > not bleached, hydrogenated, refined, emulsified or anything else. > Just soft, sweet, delicate lard. I'm seriously thinking of fetching > some for the next batch of biscuits or pie crust. > > Doesn't it do your hearts good to know that someone is still making > the stuff? > > Felice
We've got 4 mason jars full of freshly rendered lard as I type. Our friends in Georgia have a pig farm and we're always in the lard. :~)
kili
Man.
I've got to look into getting some lard for deep frying.
I think I can get the cutters at HEB to save me pork fat so I can make it myself. ;-)
Want me to send you a pic of our lard so you can drool over it? :~)
kili
<lol> Do you home render it? -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
I get mine at the mexican markets. They deep fry whole sides of pig and make chicarones, so the big kettles are always producing more lard.
Yep. If you have any kind of a Mexican or Latino community, you have carnicerias, Latino butcher shops. Much better to buy the real deal than the refined and hydrogenated Armour manteca at the gringo supers.
For making tamales, especially, nobody in their right should or would use the Armour/Bakerite [censored]. It's better to not use the refined lard unless you're going for a higher smoke point for frying. And even then it's use is questionable.
I often keep bacon fat in the 'frige. Does that count? ;-)
Glad I did even tho' it's been awhile since I used it. I just fried some calves liver for dad, and he demanded I do it in bacon fat! <G>
A man who knows what tastes good.
True. :-) I don't cook him liver anywhere near often enough and he does like it, so I'm glad I had the bacon fat on hand.
Quoted message said:
Besides frying eggs, I use it for refrying pinto beans (just a little, but it definitely adds flavor), and if I happen to have a lot I'll fry chicken in a mixture of bacon fat and a neutral oil. I haven't used it in baking, but it wouldn't matter because I'm a lousy baker. -aem
I have fried eggs in bacon fat in the past (using a grease basting technique my mom taught me) but it's been awhile... -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
In article <[email hidden]>, "kilikini" <[email hidden]> wrote:
> Felice Friese wrote: >> We have a market in Boston that renders its own pork fat every >> week: not bleached, hydrogenated, refined, emulsified or anything >> else. Just soft, sweet, delicate lard. I'm seriously thinking of >> fetching some for the next batch of biscuits or pie crust. >> >> Doesn't it do your hearts good to know that someone is still >> making the stuff? >> >> Felice > > We've got 4 mason jars full of freshly rendered lard as I type. > Our friends in Georgia have a pig farm and we're always in the > lard. :~) > > kili
Man.
I've got to look into getting some lard for deep frying.
I think I can get the cutters at HEB to save me pork fat so I can make it myself. ;-)
Want me to send you a pic of our lard so you can drool over it? :~)
"kilikini" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Felice Friese said:
We have a market in Boston that renders its own pork fat every week: not bleached, hydrogenated, refined, emulsified or anything else. Just soft, sweet, delicate lard. I'm seriously thinking of fetching some for the next batch of biscuits or pie crust.
Doesn't it do your hearts good to know that someone is still making the stuff?
Felice
We've got 4 mason jars full of freshly rendered lard as I type. Our friends in Georgia have a pig farm and we're always in the lard. :~)
kili
Oh, wow, 4 mason jars of the glorious substance! Do you stand there and admire them?
We have a market in Boston that renders its own pork fat every week: not bleached, hydrogenated, refined, emulsified or anything else. Just soft, sweet, delicate lard. I'm seriously thinking of fetching some for the next batch of biscuits or pie crust.
Doesn't it do your hearts good to know that someone is still making the stuff?
Lardy, lardy girl.... I've never known anyplace that made it fresh, so it's always available for me on a shelf in the red & white box.
🙂
--
Ham and eggs. A day's work for the chicken, a lifetime commitment for the pig.
We have a market in Boston that renders its own pork fat every week: not bleached, hydrogenated, refined, emulsified or anything else. Just soft, sweet, delicate lard. I'm seriously thinking of fetching some for the next batch of biscuits or pie crust.
Doesn't it do your hearts good to know that someone is still making the stuff?
Felice
Have at it. Enjoy. Join Joe-whoever in being thrilled with his new pot . Lard has never gone away. I'm not sure what you're so excited about.
"Goomba38" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
This past weekend we went and bought pork from a farmer in SC who raises heirloom breeds of pastured pork (free range pigs!) and one of my purchases was pork belly. Pork belly is the part of the pig they make bacon from, except this is uncured, unsmoked, just plain pork belly. I could use it for making lard. The small bits of meat would just fall loose and be good. My father used to tell of making lard in the front yard yearly and that his mother would take the crispy cracklings and put them in her bread dough. He said it was wonderfully tasty. Michael Ruhlman's blog this past week has featured pork belly which sounds amazing....!
This, believe it or not, is where mine comes from. That is my business partner's mother in law.
We have a market in Boston that renders its own pork fat every week: not bleached, hydrogenated, refined, emulsified or anything else. Just soft, sweet, delicate lard. I'm seriously thinking of fetching some for the next batch of biscuits or pie crust.
Doesn't it do your hearts good to know that someone is still making the stuff?
Felice
Have at it. Enjoy. Join Joe-whoever in being thrilled with his new pot . Lard has never gone away. I'm not sure what you're so excited about.
Of course its use has certainly diminished over the years. I would be surprised if anyone under 30 or so had ever used (or knew of it?) if their own mothers hadn't?
We have a market in Boston that renders its own pork fat every week: not bleached, hydrogenated, refined, emulsified or anything else. Just soft, sweet, delicate lard. I'm seriously thinking of fetching some for the next batch of biscuits or pie crust.
Quoted message said:
Quoted message said:
Doesn't it do your hearts good to know that someone is still making the stuff?
Quoted message said:
Quoted message said:
Felice
Quoted message said:
Have at it. Enjoy. Join Joe-whoever in being thrilled with his new pot . Lard has never gone away. I'm not sure what you're so excited about.
Of course its use has certainly diminished over the years. I would be surprised if anyone under 30 or so had ever used (or knew of it?) if their own mothers hadn't?
You used to be able to find non-hydrogenated lard in the refrigerated meat case. Most stores here now only carry the hydrogenated lard.
We have a market in Boston that renders its own pork fat every week: not bleached, hydrogenated, refined, emulsified or anything else. Just soft, sweet, delicate lard. I'm seriously thinking of fetching some for the next batch of biscuits or pie crust.
Doesn't it do your hearts good to know that someone is still making the stuff?
Felice
Have at it. Enjoy. Join Joe-whoever in being thrilled with his new pot . Lard has never gone away. I'm not sure what you're so excited about.
Of course its use has certainly diminished over the years. I would be surprised if anyone under 30 or so had ever used (or knew of it?) if their own mothers hadn't?
Heh. My mom didn't used lard for anything. Her mom probably did. My mom used margarine (eeeek!) and Crisco. I'd rather use lard, if I had a use for it. Butter on rolls and bread, absolutely!
Lardy, lardy girl.... I've never known anyplace that made it fresh, so it's always available for me on a shelf in the red & white box.
🙂
I think there are some markets in the Mission where you can find it freshly made. I seem to remember a thread on Chowhound a few years back about this. And there are some places in the east bay as well.
>> Felice Friese wrote: >>> We have a market in Boston that renders its own pork fat every >>> week: not bleached, hydrogenated, refined, emulsified or anything >>> else. Just soft, sweet, delicate lard. I'm seriously thinking of >>> fetching some for the next batch of biscuits or pie crust.
Quoted message said:
Quoted message said:
>>> Doesn't it do your hearts good to know that someone is still >>> making the stuff?
Quoted message said:
Quoted message said:
>>> Felice
Quoted message said:
Quoted message said:
>> We've got 4 mason jars full of freshly rendered lard as I type. >> Our friends in Georgia have a pig farm and we're always in the >> lard. :~)
Quoted message said:
Quoted message said:
>> kili
Quoted message said:
Quoted message said:
> Man.
Quoted message said:
Quoted message said:
> I've got to look into getting some lard for deep frying.
Quoted message said:
Quoted message said:
> I think I can get the cutters at HEB to save me pork fat so I can > make it myself. ;-)
Quoted message said:
Quoted message said:
Want me to send you a pic of our lard so you can drool over it? :~)
Lardy, lardy girl.... I've never known anyplace that made it fresh, so it's always available for me on a shelf in the red & white box.
🙂
I think there are some markets in the Mission where you can find it freshly made. I seem to remember a thread on Chowhound a few years back about this. And there are some places in the east bay as well.
I've never felt a need for fresh, chris!
--
Ham and eggs. A day's work for the chicken, a lifetime commitment for the pig.
Of course its use has certainly diminished over the years. I would be surprised if anyone under 30 or so had ever used (or knew of it?) if their own mothers hadn't?
Heh. My mom didn't used lard for anything. Her mom probably did. My mom used margarine (eeeek!) and Crisco.
She didn't even use lard in pie crusts? It seems like the last bastion for lard among us European descended whities.
--
Ham and eggs. A day's work for the chicken, a lifetime commitment for the pig.
Of course its use has certainly diminished over the years. I would be surprised if anyone under 30 or so had ever used (or knew of it?) if their own mothers hadn't?
Heh. My mom didn't used lard for anything. Her mom probably did. My mom used margarine (eeeek!) and Crisco.
She didn't even use lard in pie crusts? It seems like the last bastion for lard among us European descended whities.
Not everyone's mom bakes pies. I remember Dad rolling out a crust once, said something about adding vinegar to it for some reason I can't fathom. But he used Crisco, not lard. (IIRC the pie sucked.) I buy premade deep dish crusts. I've never bought lard. Of course you can buy lard; it's in every grocery store. Do I buy it? Nope.
