The horrors of lard

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Oneiron339
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RE: The horrors of lard 2003/11/10 15:29:05 (permalink)
quote:
Originally posted by Ort. Carlton.

Dearfolk,
My potato-chip-loving friend Kurt Wood tells me that the world's best potato chips are Diefenbach's from somewhere near Ephrata, PA. They are sold in plain brown paper sacks instead of plastic bags and are proudly labelled "cooked in 100% pure lard." - "You don't have to chew them," he insists. "They melt in your mouth."
My favorite chips are Sterzing's Tri-Some from Burlington, Iowa; those folks hand-stir and cook in palm oil... or so I have been told by a local. They're only available east as far as Monmouth, Illinois, although my eye doctor from Des Moines tells me that he's seen them there. I need to hire him to bring me some back the next time he drives out thataway....
Should a continuation of this subthread move over to the "Great Regional Potato Chips" heading?
Trying To Shed Some Of My Lard By Not Eating Any, Ort. Carlton, Joyfully Burping Shepherd's Pie From Normaltown Cafe' In Athens, Georgia.

Ort's right, however, most of the local Lancaster, PA "real" potato chip makers use lard. None of that fake dehydrologized,transfatty,cumulonimbus, poly-unsaturated gook here. Just pure 100% potatoes and lard and salt! Some of the makers are, Diffenbach's, Gibbles ("Nibble with Gibbles"), Grandma Utz (not the regular UTZ), Aunt Emmas, Bickels, Stehmans, etc. Even a good pretzel stick uses lard - Faller's from Reading, PA.
#31
ToddH
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RE: The horrors of lard 2003/11/13 15:02:05 (permalink)
Lard is really great. Don't believe all you hear about lard being bad for you. The fat is monosaturated, just like olive oil, and is easily digested. I have eliminated all trans-fat from my diet,along with high fructose corn syrup, and replaced it with lard,cooconut oil,palm oil,olive oil. and the sugar with pure cane sugar. I actually am losing weight by eating what I want, when i want, and stopping when full(I think I get full quicker on less as well).
Anyway, if you think lard makes great fried taters, try coconut oil, it is HEAVENLY for potatoes.
#32
dendan
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RE: The horrors of lard 2003/11/13 15:19:56 (permalink)
ToddH - Who can you believe - see http://www.cancerstory.com/servlets/HeartStory/fatsalt.jsp seems to be contrary to your idea about LARD." />
#33
Mayhaw Man
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RE: The horrors of lard 2003/11/13 15:21:29 (permalink)
All I know is that if it is good enough for Homer SImpson, it is good enough for me.

Homer gets his doughnuts (mmmmm doughnuts) at "Lard Lad Doughnuts"
#34
aimala66
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RE: The horrors of lard 2003/11/14 08:17:22 (permalink)
i BELIEVE that those canadian fry vendors (fries by the cut) use lard. they are addictively good!
amy
#35
Heatherb
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RE: The horrors of lard 2003/11/18 23:28:18 (permalink)
I know that someone already pointed out that pastry or pie crust made with lard is wonderful, but I have to tell you - my grandmother studied with THE Fanny Farmer in Boston in the very early 1900's. She wouldn't make her pie crust with any but lard - very different texture and mouth feel than what we use today.

If you are a pie maker and have not made a lard crust - you should definitely try it
#36
jgleduc
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RE: The horrors of lard 2003/11/19 00:58:39 (permalink)
I agree with Heatherb and all those above - lard is it for pie crust. My mom scorns any crust that is not made with lard. She can accept that perhaps an alright crust can be made with other shortening, but nothing really proper. I have inherited her ways - although, for some purposes, if a really short crust is desired, butter is also good...
#37
MikeS.
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RE: The horrors of lard 2003/11/19 04:53:47 (permalink)
I can always tell which brand of tortillia NOT to buy in the store. The ones that boldly proclaim lard free.

I've never cooked with lard myself, unless Crisco is lard. Is it?

MikeS.
#38
JimInKy
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RE: The horrors of lard 2003/11/19 07:33:18 (permalink)
Having grown up in a family restaurant business in rural Southern Appalachian, I am very familiar with lard. We ordered several 50 lb. cans at a time from Fischer’s Meats in Louisville.

Lard was used for everything. It was used to fry our very popular southern fried chicken. It was used to fry the hand cut French fries. It was used for biscuits. And it was used for the piecrust on Mom’s beautiful cream pies. I’ve never seen prettier nor eaten better pies than hers.

I’m pretty sure no vegetable shortening was used in our restaurant’s 33-year history. We used vegetable oil for frying donuts but the donuts were made with lard.

To this day, I’ve never found a glazed yeast donut I like as much as the ones we made. As making donuts was so labor intensive, mom made the dough only 3 or 4 nights a week. The dough was made totally from scratch, and was worked two more times overnight before being hand cut and fried. The donuts were large and puffy, just all flavor and goodness. They sold out fast and I was lucky to get a few before school.

My mom cut down on lard after retiring and followed a heart healthy regimen as best she could. But she continued to season with pork and animal fats. And she continued making pies and biscuits with lard. Some experiments, hand fruit pies, made with vegetable shortening and baked, weren’t bad, but …

I bought some lard not long ago for biscuits and frying green tomatoes. It had an off-taste that I believe came from being too long on the shelf, and I had to pitch it. I buy a lot of bacon because I like it, but also because I use it, along with smoked jowl, and thick country bacon for seasoning.

In my kitchen, there’s nothing I like better than adding a few tablespoons of heated bacon drippings to the cornbread batter, before pouring the batter in a red-hot cast iron skillet, which has a few more tablespoons waiting. The cool batter meets scalding hot fat and yields the deep brown crust that makes good cornbread even more special.

Lordy, Lordy. How we love the foods that kill us!

Moderation in food and diet seems provident, especially since there’s so much contradictory research and information about heart disease and fats. I went back to using butter about 8 years ago, but drink 1% milk. I make biscuits with whole buttermilk, but don't make them often. As I take Lipitor and my numbers are real good, I’m not concerned about a little lard, and welcome good food prepared with it.

Again, we hail the noble swine.
#39
ToddH
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RE: The horrors of lard 2003/12/05 09:56:47 (permalink)
Hi guys. Thanks for the link dendan. I know that using lard isn't supposed to be healthy for us, but I think we have been hoodwinked by the vegetable fat industy. Check out this link. www.westonaprice.org/know_your_fats/skinny.html and also this link for some recipes from The Baptist Ladies Cookbook from 1895 of Monmouth Illinois. They are positively LOADED with fat. By the way, one of the best places I've found to buy lard here in Knoxville, is at Save-A-Lot. They have the Field packing company lard(NON HYDROGENATED-unlike Armour's mixed product) and it contains BHT and BTA as preservatives. The 4lb container is about 4.29 and the 5 gallon bucket is 14.99. To give some perspective, Kroger charges 2.29 for 1lb of Field lard when you can find it. Save-A-Lot also has lots of WONDERFUL meats that you pay through the nose for at other grocery stores. I got a nice pork-butt roast for BBQ, and at 1.39 a lb it was a good deal. Hamburger has been running 2+ a pound for fresh ground.
#40
CheeseWit
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RE: The horrors of lard 2003/12/05 10:04:46 (permalink)
I love the scene in "My Cousin Vinny" when Joe Pesci sees the cook throw a ladle full of lard onto the grill and asks, "haven't you heard anything about the ongoing cholesterol problem?"
#41
ToddH
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RE: The horrors of lard 2003/12/05 10:09:44 (permalink)
#42
renfrew
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RE: The horrors of lard 2003/12/05 11:02:46 (permalink)
I am sure lard is great, but for someone who does not eat pork, hidden lard is a damn problem.
#43
Grampy
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RE: The horrors of lard 2003/12/05 13:11:49 (permalink)
I use lard in number of dishes, but especially black beans. I looked at the package I had in the fridge for an expiration date. There was none, and the label even went on to say that it need not be refrigerated. Hmm.
#44
marberthenad
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RE: The horrors of lard 2004/12/02 21:32:52 (permalink)
quote:
Originally posted by Grampy

I use lard in number of dishes, but especially black beans. I looked at the package I had in the fridge for an expiration date. There was none, and the label even went on to say that it need not be refrigerated. Hmm.


i think that is because your lard was saturated
#45
enginecapt
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RE: The horrors of lard 2004/12/03 22:35:55 (permalink)
quote:
Originally posted by MikeSh

I can always tell which brand of tortillia NOT to buy in the store. The ones that boldly proclaim lard free.

I've never cooked with lard myself, unless Crisco is lard. Is it?

MikeS.

Pure vegetable shortening MikeSh.
#46
enginecapt
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RE: The horrors of lard 2004/12/03 23:30:40 (permalink)
Does anyone know if any of the lard fried potato chips mentioned are available by mailorder?
#47
BT
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RE: The horrors of lard 2004/12/04 02:14:32 (permalink)
Hasn't anyone else here ever read "The Jungle" by Upton Sinclair?

If the answer is "No", here's a sample concerning the lard plants in Chicago:
quote:
Entering one of the Durham buildings, they found a number of other visitors
waiting; and before long there came a guide, to escort them through the place. They
make a great feature of showing strangers through the packing plants, for it is a
good advertisement. But Ponas Jokubas whispered maliciously that the visitors did
not see any more than the packers wanted them to. They climbed a long series of
stairways outside of the building, to the top of its five or six stories. Here was the
chute, with its river of hogs, all patiently toiling upward; there was a place for them
to rest to cool off, and then through another passageway they went into a room
from which there is no returning for hogs.

It was a great iron wheel, about twenty feet in circumference, with rings here and
there along its edge. Upon both sides of this wheel there was a narrow space, into
which came the hogs at the end of their journey; in the midst of them stood a great
burly Negro, bare-armed and bare-chested. He was resting for the moment, for the
wheel had stopped while men were cleaning up. In a minute or two, however, it
began slowly to revolve, and then the men upon each side of it sprang to work.
They had chains which they fastened about the leg of the nearest hog, and the other
end of the chain they hooked into one of the rings upon the wheel. So, as the wheel
turned, a hog was suddenly jerked off his feet and borne aloft.

At the same instant the car was assailed by a most terrifying shriek; the visitors
started in alarm, the women turned pale and shrank back. The shriek was followed
by another, louder and yet more agonizing – for once started upon that journey, the
hog never came back; at the top of the wheel he was shunted off upon a trolley,
and went sailing down the room. And meantime another was swung up, and then
another, and another, until there was a double line of them, each dangling by a foot
and kicking in frenzy – and squealing. The uproar was appalling, perilous to the
eardrums; one feared there was too much sound for the room to hold – that the
walls must give way or the ceiling crack. There were high squeals and low squeals,
grunts, and wails of agony; there would come a momentary lull, and then a fresh
outburst, louder than ever, surging up to a deafening climax. It was too much for
some of the visitors – the men would look at each other, laughing nervously, and
the women would stand with hands clenched, and the blood rushing to their faces,
and the tears starting in their eyes.


It goes on--concerning the accidental addition of human body parts into the lard vats.

But we all love lard, don't we?
#48
enginecapt
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RE: The horrors of lard 2004/12/04 02:25:19 (permalink)
I'm sure things have improved a bit since that was written in 1906, at least as far as the terror of the hogs and the human body parts go.
#49
BT
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RE: The horrors of lard 2004/12/04 02:43:18 (permalink)
quote:
Originally posted by enginecapt

I'm sure things have improved a bit since that was written in 1906, at least as far as the terror of the hogs and the human body parts go.


We lard-lovers better hope so.
#50
SteveB9
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RE: The horrors of lard 2004/12/04 17:58:05 (permalink)
I have used lard for biscuits and pie crusts for years now, and nothing else is as good. A few years ago I decided to go back to the ways of my youth, as best I could. Isn't it interesting how we are finding that many of the "modern" foods and additives aren't really as good for us as the old-fashioned originals? But, as I always say, the number one cause of dying is living.
BTW, every now and then my business takes me into a poultry or pork processing plant, and less often into a beef plant. Cows and chickens seem oblivious to their fate, but not pigs. There is always a tremendous amount of squealing as they are herded into a single file chute. But, since I grew up in the country, and we had to kill our own hogs, this doesn't upset me. That's just the way nature.
#51
Sundancer7
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RE: The horrors of lard 2004/12/04 19:24:34 (permalink)
quote:
Originally posted by SteveB9

I have used lard for biscuits and pie crusts for years now, and nothing else is as good. A few years ago I decided to go back to the ways of my youth, as best I could. Isn't it interesting how we are finding that many of the "modern" foods and additives aren't really as good for us as the old-fashioned originals? But, as I always say, the number one cause of dying is living.
BTW, every now and then my business takes me into a poultry or pork processing plant, and less often into a beef plant. Cows and chickens seem oblivious to their fate, but not pigs. There is always a tremendous amount of squealing as they are herded into a single file chute. But, since I grew up in the country, and we had to kill our own hogs, this doesn't upset me. That's just the way nature.


I great observation Steve:

I also have noticed that hogs realize their fate when headed to slaughter. They know what is up. It is sad.

Paul E. Smith
knoxville, TN
#52
Bookwyrmb
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Re:The horrors of lard 2011/08/13 09:15:39 (permalink)
Pie crusts and refried beans and French fries and fried chicken and chicken fried steak. . . all are improved by cooking with lard!
#53
Bookwyrmb
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RE: The horrors of lard 2011/08/13 09:20:53 (permalink)
marberthenad
Lard is supposed to be saturated; that is the reason it is so good for you. What we don't want is hydrogenated lard. It is full of trans fats that are toxic for our cells. Field brand, found at Save A Lot, is non-hydrogenated, but Armour brand is partially hydrogenated, the very worst kind!
[id="quote"]quote: Originally posted by Grampy

I use lard in number of dishes, but especially black beans. I looked at the package I had in the fridge for an expiration date. There was none, and the label even went on to say that it need not be refrigerated. Hmm.


i think that is because your lard was saturated


#54
joerogo
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RE: The horrors of lard 2011/08/13 10:11:22 (permalink)
I just purchased a butchered half pig and I requested the lard with it.  I thought I would get these nice little tubs like you get in the grocery store  Instead, I got a 10 pound bag of trimmings.  What would be the best process to turn this into a useable product?
#55
6star
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RE: The horrors of lard 2011/08/13 13:25:10 (permalink)
#56
offlady
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RE: The horrors of lard 2011/08/13 15:25:03 (permalink)
Sundancer7

Over the years I have spent quite a bit of time in Germany because the owner of our subsiduary is in Frankfort and Marburg. I have been invited to many meals at colleagues homes. I have noticed at breakfast, lunch and dinner, bacon grease is often spread on bread like butter and consumed. I did not consider it bizarre, but I had never observed it done in the USA. Perhaps it is a more common practice than I realized. Living in Tennessee exposed me to very little of other cultures until I started traveling.

Incidentally they used both hot and cold bacon grease.

Another thing is I sure did enjoy German breakfast. It use to tear them up when I always wanted a Diet Coke with my breakfast. One hotel would only serve me one and made me stop. Their coffee was awfully strong.

Paul E. Smith
Knoxville, TN

Well, my in-laws live in east Tennessee and they do EVERYTHING in bacon fat.  They keep a 5 lb. box of scraps in the fridge and use it everytime they heat up the fry pan.  
#57
joerogo
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RE: The horrors of lard 2011/08/13 16:23:31 (permalink)
#58
CajunKing
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RE: The horrors of lard 2011/08/13 20:47:38 (permalink)
There is nothing better to make a roux with!
#59
claracamille
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RE: The horrors of lard 2011/08/20 13:44:42 (permalink)
AH Lard!!!  I grew up on lard.  My grandparents would raise 2-3 hogs every years & would butcher in November.  What great memories,  my mom would take my sister & I out of school for butchering.  Everything was done that day including making sausage & rendering lard.  Eating warm cracklings from the lard pot is  one of my all time favorite food memories. 
My mom made her biscuits & piecrust with lard.  I still use lard especially for piecrust.  My recipe makes 5 crusts, just pop the individual crusts in the freezer, in fact the crust is flakier & easier to work with after freezing.
 One of the great things about having a Hispanic population in Indianapolis is the groceries.  I always go there for lard, much better quality than in regular grocery stores.
#60
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