Make Your Own Lard (Believe it or not, it's good for you)

The New Homemaker ^ | 2007 | Lynn Siprelle

[Red_Devil 232]

Same road with a fork in it!

The German potato salad recipe sounds good especially if there are stops for a beer included!

[TASMANIANRED]

Either a fork or a spoon, just so it gets betwixt the lips.

[Red_Devil 232]

Wow did not know there was a Kitchen Ping! Please add me to it.

Who could ever have gussed a Thread on Lard would have over 200 posts!

[editor-surveyor]

> “It uses mayo instead of oil”

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Mayo is egg whites and oil.

Cheap mayo uses canola oil. (ugh!)

If you want something unique and healthy try using extra virgin coconut oil. It is a bit pricey, but really good for you, because its a high ketone oil.

[editor-surveyor]

.
> “Excuse me, you guys down here hear about the ongoing cholesterol problem in the country?”

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Its mostly imaginary, and the myth was created by those that benefit therefrom: Pharmaceutical companies, and ruthless greedy doctors.
.

[editor-surveyor]

> “I strain and freeze bacon fat, use it for fried potatoes and such.”

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There is one danger there: some bacon has nitrites added for a preservative.
.

[ladyvet]

Thanks for the heads up, I’ll check from now on.

[djf]

Never made my own lard, but always save my bacon fat!

On Thanksgiving day, I didn’t have a dinner. I had a thanksgiving breakfast, I had bought some pretty high-end bacon the day before, it was about 6 bucks a pound.

And worth it!!
Thing is, the fat, even in the fridge, is near liquid. Excellent for frying anything... mix a little bit in with a green salad... the possibilities are endless.

[Red_Devil 232]

Yum! Bacon drippings are just good with every thing. I like to use some when cooking green beens. Nice flavor and tasty.

[seekthetruth]

Lard in biscuits makes the very best biscuits! I have not made my own lard, but will be thinking about it now.

[mylife]

Sounds like a proper recipe!

[Joya]

Thanks.

[Joya]

Interesting.

[DJlaysitup]

My Grandpa once told me that during the depression his wife would make him Lard sandwiches for lunch. Yep, a slice of homemade bread, a slathering of lard, another slice of bread.

He lived to be a hundred.

[tubebender]

Who could ever have gussed a Thread on Lard would have over 200 posts!

Don't you mean GUSHED?

[BunnySlippers]

I use lard. It adds a lot of flavor to food.

[tubebender]

So What?

Did you know that.....

a typical artificial strawberry flavor, like the kind found in a Burger King strawberry milk shake,
contains the following ingredients:

amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate,
benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil,
diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate,
ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin,
hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate,
lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate,
methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil,
nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent.

[Red_Devil 232]

Nitrates are in all plants, especially celery, beets, eggplant, lettuce, radish, spinach, and collard and turnip greens. They turn to nitrites when we digest them.

when these nitrate-rich vegetables are cooked and left to stand at room temperature, bacterial enzyme action (and perhaps some enzymes in the plants) convert the nitrates to nitrites at a much faster rate than normal. These higher-nitrite foods may be hazardous for infants; several cases of "spinach poisoning" have been reported among children who ate cooked spinach that had been left standing at room temperature.

You have to wonder how much they consumed. No wonder sweet pea was a strange child.

[editor-surveyor]

> “I’m allergic to wool”

.
Everyone is; its a foreign protein.

Some just react more than others.

[Ellendra]

We also tried store-bought lard for a while, but it had a weird aftertaste. Haven’t had the ambition to try and render it myself, yet :p