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 The horrors of lard

Change Page: 123 > | Showing page 1 of 3, messages 1 to 30 of 63
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Route 11

  • Total Posts: 752
  • Joined: 5/28/2003
  • Location: Howardsville, VA
The horrors of lard Tue, 11/4/03 7:21 PM (permalink)
I checked out a website that had folks complaining that Cracker Barrel puts lard in its biscuits.
While I'm shocked that a chain would actually take such a step towards authenticity, I can honestly say I respect anyone who cooks with it at home.

And what would fried chicken be without it?

What else do you like with your lard?

 
#1
    Mayhaw Man

    • Total Posts: 589
    • Joined: 7/5/2003
    • Location: Abita Springs, LA
    RE: The horrors of lard Tue, 11/4/03 7:44 PM (permalink)
    quote:
    Originally posted by Route 11

    I checked out a website that had folks complaining that Cracker Barrel puts lard in its biscuits.
    While I'm shocked that a chain would actually take such a step towards authenticity, I can honestly say I respect anyone who cooks with it at home.

    And what would fried chicken be without it?

    What else do you like with your lard?




    Lard is also a key ingredient in Popeye's bisquits (which are excellent and their red beans (ditto). Making a pie crust to win the county fair ......lard.....going whole hog on a fried chicken expedition.....lard.

    Lard is the way to go if you are trying to avoid the flatness of hydrogenated veg. oil. I don't use it often (except in pie crusts) but when I do, oh boy, I love the results. "Natures perfect grease"

    Brought to you by the "Lard Appreciation Society of South Louisiana"
     
    #2
      lleechef

      • Total Posts: 6217
      • Joined: 3/22/2003
      • Location: Gahanna, OH
      RE: The horrors of lard Tue, 11/4/03 8:15 PM (permalink)
      My neighbor in the north of France made the best french fries I had ever eaten (and still to this day) so after inquiring about the species of potato, how long did she cook them, what temp, etc. I finally learned the secret: she fried them in a mixture of half lard and half oil infused with a bay leaf and a few garlic cloves. You won't stop until the last fry is gone and you'll be lickin your fingers and wish you had more. I have used goose fat or duck fat (basically the same as lard, more taste than oil, different beast) to pan-fry potatoes and they are excellent!

      How does one become a member of the Lard Appreciation Society of South Louisiana
       
      #3
        pigface

        • Total Posts: 406
        • Joined: 3/15/2003
        • Location: Detroit, MI
        RE: The horrors of lard Tue, 11/4/03 8:40 PM (permalink)
        It does make the Best Pastry ...

        Will the Lard Appreciation Society of Southern Louisiana
        Accept memberships from Northern'ers
         
        #4
          Mayhaw Man

          • Total Posts: 589
          • Joined: 7/5/2003
          • Location: Abita Springs, LA
          RE: The horrors of lard Tue, 11/4/03 8:50 PM (permalink)
          quote:
          Originally posted by lleechef

          My neighbor in the north of France made the best french fries I had ever eaten (and still to this day) so after inquiring about the species of potato, how long did she cook them, what temp, etc. I finally learned the secret: she fried them in a mixture of half lard and half oil infused with a bay leaf and a few garlic cloves. You won't stop until the last fry is gone and you'll be lickin your fingers and wish you had more. I have used goose fat or duck fat (basically the same as lard, more taste than oil, different beast) to pan-fry potatoes and they are excellent!

          How does one become a member of the Lard Appreciation Society of South Louisiana


          You have to ask. We do not have a waiting list. Most people do not want ot belong to a club whose memebers are known far and wide as "Lardasses"

          I will email you membership info and an address where you can send your rather steep (but well worth it) dues. You may notice that the address is similar to my own, but don't let that fool you. All of this is strictly on the level. Remember to make your check out to Brooks
           
          #5
            LizzieR

            • Total Posts: 92
            • Joined: 8/11/2003
            • Location: Middle Village, NY
            RE: The horrors of lard Tue, 11/4/03 8:57 PM (permalink)
            There is a famous bakery cafe in New York City that shall remain nameless that makes outstanding cupcakes with lard. I think they even use it in their icing!!
             
            #6
              meowzart

              • Total Posts: 773
              • Joined: 3/28/2001
              • Location: Laurel, MD
              RE: The horrors of lard Tue, 11/4/03 10:12 PM (permalink)
              When we were in Italy, our antipasti at one restaurant was a selection of salumi, or cured meats. It had all the good stuff: prosciutto, salami, etc. But in the middle of this beautiful plate of cold cuts were strips of white with a peppery rind. I asked our waitress what it was, and she proudly exclaimed, "Larda!" Damn, it sure was good! Smokey and rich and a little spicy. The whole thing came with toasted bread. The larda on the bread was darn near perfection.

              Don't anybody take my lard away!
               
              #7
                markolenski

                • Total Posts: 307
                • Joined: 3/7/2003
                • Location: Chula Vista, CA
                RE: The horrors of lard Tue, 11/4/03 10:22 PM (permalink)
                How many pigs had to die for that cupcake?
                 
                #8
                  RubyRose

                  • Total Posts: 2187
                  • Joined: 5/7/2003
                  • Location: Lehigh Valley, PA
                  RE: The horrors of lard Tue, 11/4/03 10:36 PM (permalink)
                  Lard makes the flakiest pie crust ever.
                   
                  #9
                    Liketoeat

                    • Total Posts: 552
                    • Joined: 5/26/2003
                    • Location: Marvell, AR
                    RE: The horrors of lard Tue, 11/4/03 10:41 PM (permalink)
                    Lard has many virtues, but none so great as for making flaky pie crusts, as RubyRose has just pointed out.
                     
                    #10
                      Ort. Carlton.

                      • Total Posts: 3589
                      • Joined: 4/9/2003
                      • Location: Athens, GA
                      RE: The horrors of lard Tue, 11/4/03 11:09 PM (permalink)
                      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.
                       
                      #11
                        Route 11

                        • Total Posts: 752
                        • Joined: 5/28/2003
                        • Location: Howardsville, VA
                        RE: The horrors of lard Tue, 11/4/03 11:29 PM (permalink)
                        I think Gibbles potato chips are made with lard. I also remember my mother telling me store-bought cake had lard whipped with sugar as icing.

                        Store bought as in Food Lion, Giant or Kroger etc....
                         
                        #12
                          Rick F.

                          • Total Posts: 1736
                          • Joined: 8/16/2002
                          • Location: Natchitoches, LA
                          RE: The horrors of lard Wed, 11/5/03 12:32 AM (permalink)
                          Ort. is far too 'umble. He has written a veritable[url='http://www.flagpole.com/Issues/05.06.98/ort.html']tome[/url] on undiscovered culinary delights. Thank you, most self-effacing one.
                           
                          #13
                            Lucky Bishop

                            • Total Posts: 1049
                            • Joined: 6/9/2003
                            • Location: Allston, MA
                            RE: The horrors of lard Wed, 11/5/03 3:19 AM (permalink)
                            No self-respecting tortilla is made with anything except melted lard.
                             
                            #14
                              spadoman

                              • Total Posts: 228
                              • Joined: 9/22/2003
                              • Location: St. Paul, MN
                              RE: The horrors of lard Wed, 11/5/03 5:40 AM (permalink)
                              I love the stuff. You are all correct. Lard makes the best pies and pastries, tortillas and other indescribible earthly delights, but I don't use it because of its bad rap on heart disease.

                              But if you think about it, why not use it in moderation? Ok, I changed my mind.

                              I knew an outitter in Northern Minnesota who put a tub of lard in with a heavy frying skillet for frying fish at the shore lunch while on canoe trips.
                              He went out of his way to rent only the newest lightest most technilogically sound equipment for canoe trips in the Boundary Waters Widerness Area (BWCA), but was sure to put in a heavy pan and lard so the fish dinner you made while out on the canoe trail was the best you can make. He was right! The extra weight was worth it.
                               
                              #15
                                jgleduc

                                • Total Posts: 145
                                • Joined: 4/26/2003
                                • Location: Providence, RI
                                RE: The horrors of lard Wed, 11/5/03 5:48 AM (permalink)
                                I'd have to agree with many posters above - lard helps make a fantastic pie crust. My mom looks down on anything else.
                                 
                                #16
                                  RubyRose

                                  • Total Posts: 2187
                                  • Joined: 5/7/2003
                                  • Location: Lehigh Valley, PA
                                  RE: The horrors of lard Wed, 11/5/03 8:11 AM (permalink)
                                  I had previously posted this on a potato chip thread.

                                  Thought you might enjoy this blurb from the back of the Gibble's bag:

                                  "Today, with all the various oils on the market, Gibble's still uses lard - an animal fat - to make their potato chips. Why? Because we believe that simple and natural is best.

                                  Do you realize that, commonly, to produce vegetable oil, seeds must be roasted, steel rolled, and flooded with hexane solvent to extract the oil, which is then treated with lye, neutralized with hydrochloric acid, filtered through diatomaceous earth, and deodorized under high temperature?

                                  Lard is a rich, naturally stable fat, rendered from pork that provides the true home style flavore most people prefer. Pure energy. Simple and delicious."

                                  Ah, I'll have to remember that.
                                   
                                  #17
                                    scbuzz

                                    • Total Posts: 844
                                    • Joined: 3/7/2003
                                    • Location: Sumter, SC
                                    RE: The horrors of lard Wed, 11/5/03 8:16 AM (permalink)
                                    Lard makes the best biscuits, the best pie crust and the best fried chicken and chicken fried steak !!!!

                                    Oh !! sweet elixir of life !!!!


                                    Gotta luv them piggies for giving up their lifes for so high a calling !!!!!
                                     
                                    #18
                                      Route 11

                                      • Total Posts: 752
                                      • Joined: 5/28/2003
                                      • Location: Howardsville, VA
                                      RE: The horrors of lard Wed, 11/5/03 12:38 PM (permalink)
                                      quote:
                                      Originally posted by RubyRose

                                      I had previously posted this on a potato chip thread.

                                      Thought you might enjoy this blurb from the back of the Gibble's bag:

                                      "Today, with all the various oils on the market, Gibble's still uses lard - an animal fat - to make their potato chips. Why? Because we believe that simple and natural is best.

                                      Do you realize that, commonly, to produce vegetable oil, seeds must be roasted, steel rolled, and flooded with hexane solvent to extract the oil, which is then treated with lye, neutralized with hydrochloric acid, filtered through diatomaceous earth, and deodorized under high temperature?

                                      Lard is a rich, naturally stable fat, rendered from pork that provides the true home style flavore most people prefer. Pure energy. Simple and delicious."

                                      Ah, I'll have to remember that.


                                      I love the pure energy part of that!
                                       
                                      #19
                                        Willly

                                        • Total Posts: 396
                                        • Joined: 7/26/2002
                                        • Location: Westport, CT
                                        RE: The horrors of lard Wed, 11/5/03 12:48 PM (permalink)
                                        Lard is also a requirment for Carnitas, pork chunks slowed cooked in lard until falling apart tender. Where would the world be without carnitas tacos?
                                         
                                        #20
                                          EliseT

                                          • Total Posts: 2849
                                          • Joined: 7/11/2001
                                          • Location: L.A, CA
                                          RE: The horrors of lard Wed, 11/5/03 1:20 PM (permalink)
                                          Isn't twinkie filling lard and sugar?
                                           
                                          #21
                                            Mayhaw Man

                                            • Total Posts: 589
                                            • Joined: 7/5/2003
                                            • Location: Abita Springs, LA
                                            RE: The horrors of lard Wed, 11/5/03 1:27 PM (permalink)
                                            quote:
                                            Originally posted by EliseT

                                            Isn't twinkie filling lard and sugar?


                                            I was under the impression that twinkie filling was a natural element much like hydrogen or oxygen. It appears in very small print at the bottom of the element chart (TF) twinkiefillimonium.
                                             
                                            #22
                                              EdSails

                                              • Total Posts: 3555
                                              • Joined: 5/9/2003
                                              • Location: Mission Viejo, CA
                                              RE: The horrors of lard Wed, 11/5/03 1:36 PM (permalink)
                                              quote:
                                              Originally posted by RubyRose

                                              Lard makes the flakiest pie crust ever.


                                              Well.........try it with duck fat sometime.....even better!
                                               
                                              #23
                                                meowzart

                                                • Total Posts: 773
                                                • Joined: 3/28/2001
                                                • Location: Laurel, MD
                                                RE: The horrors of lard Wed, 11/5/03 2:42 PM (permalink)
                                                quote:
                                                Originally posted by clothier

                                                Well, let's see, that's about 16 for lard, and none against.


                                                markolenski didn't seem too happy about it...
                                                 
                                                #24
                                                  Sundancer7

                                                  RE: The horrors of lard Wed, 11/5/03 3:20 PM (permalink)
                                                  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
                                                   
                                                  #25
                                                    EdSails

                                                    • Total Posts: 3555
                                                    • Joined: 5/9/2003
                                                    • Location: Mission Viejo, CA
                                                    RE: The horrors of lard Wed, 11/5/03 3:32 PM (permalink)
                                                    quote:
                                                    Originally posted by 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


                                                    As part of a birthday dinner I cooked Sunday, I made fresh green beans, sauteed in bacon fat (from breakfast) and then sprinkled with bread crumbs just before serving. It disappeared fast.
                                                    BTW-----make me another one for----especially for carnitas. Lard is good!
                                                     
                                                    #26
                                                      EdSails

                                                      • Total Posts: 3555
                                                      • Joined: 5/9/2003
                                                      • Location: Mission Viejo, CA
                                                      RE: The horrors of lard Wed, 11/5/03 3:47 PM (permalink)
                                                      quote:
                                                      Originally posted by clothier

                                                      quote:
                                                      Originally posted by EdSails

                                                      quote:
                                                      Originally posted by RubyRose

                                                      Lard makes the flakiest pie crust ever.


                                                      Well.........try it with duck fat sometime.....even better!


                                                      My grandmother, kosher that she was, swore by goose fat.

                                                      Could we call it faux schmaltz?
                                                       
                                                      #27
                                                        meowzart

                                                        • Total Posts: 773
                                                        • Joined: 3/28/2001
                                                        • Location: Laurel, MD
                                                        RE: The horrors of lard Wed, 11/5/03 4:28 PM (permalink)
                                                        quote:
                                                        Originally posted by clothier

                                                        quote:
                                                        Originally posted by meowzart

                                                        quote:
                                                        Originally posted by clothier

                                                        Well, let's see, that's about 16 for lard, and none against.


                                                        markolenski didn't seem too happy about it...


                                                        you mean that WASN"T a joke????


                                                        Twasn't any smiley emoticons and such in message, so I assumed it wasn't a joke...maybe it was. I should give the benefit of the doubt, I suppose.

                                                        HAHHAHHAHAHHAHAHAHHAHAHA!!! That was a good one!!!
                                                         
                                                        #28
                                                          Kristi S.

                                                          • Total Posts: 712
                                                          • Joined: 7/23/2002
                                                          • Location: St. Petersburg/Tampa, FL
                                                          RE: The horrors of lard Mon, 11/10/03 1:50 PM (permalink)
                                                          If in doubt, try here:

                                                          http://www.lard.net/
                                                           
                                                          #29
                                                            Spudnut

                                                            • Total Posts: 655
                                                            • Joined: 6/30/2003
                                                            • Location: New York, NY
                                                            RE: The horrors of lard Mon, 11/10/03 3:19 PM (permalink)
                                                            quote:
                                                            Originally posted by LizzieR

                                                            There is a famous bakery cafe in New York City that shall remain nameless that makes outstanding cupcakes with lard. I think they even use it in their icing!!



                                                            Why does the bakery have to remain nameless? Spill it! Please?

                                                            Is it Buttercup? Cupcake Cafe? Famous Ray's Lard Cupcakes and Icing?
                                                             
                                                            #30
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