Like you I have both regular Crisco and butter flavor Crisco. Shelf live is indefinite. And no one says you got to sit down with a open can and a table spoon and and scarf it down like Ice Cream my dad is 79 my Grandmother lived to be 97 and she cooked with lard or Crisco her whole life. She didn’t stop cooking fried chicken Sunday diner for everyone that wanted to come almost every week until she turned 90.
“no one says you got to sit down with a open can and a table spoon and and scarf it down like Ice Cream’
Oy,you owe me a keyboard! (I can’t quit laughing to come up with something pithy to say.)
They are also very annoying, telling people what to eat, what not to eat. Being superior for their expensive lifestyle choices.
Meh. I'll eat as I damn well please. Given my lifestyle and history, I'm much less likely to die from what I eat than many other things.
Personally, I don't make pie crusts or tamales without lard. Given a chance (twice in my life), I'll use tallow (hard beef fat) for pie crusts. Amazingly good.
/johnny
Cooking with lard is not the same as crisco.
Lard/tallow has always been safe as long as it smells like lard. It takes on a very nasty odor rather quickly if infected by anerobic bacteria, you can’t miss it!