Posted on 12/19/2019 4:52:07 AM PST by simpson96
Preparing an epic cheesecake with flavors to spare, Brenda Watts of Gaffney, S.C. took home top honors (snip)
For the ingenuity behind her submission — Crumble Carrot Cake Caramel Cheesecake — Brenda will take home the top prize, a KitchenAid® Metallic Series 5-Qt. Stand Mixer in Satin Copper, with an estimated retail value of $629.95. (snip)
Attesting to the growing popularity of authentic animal fats, this year’s #LardLovers contest attracted a record number of entries. In November, Coast issued a call for any unique, unpublished recipe that uses lard. All submissions were posted on the Coast Packing website, accompanied by images of the resulting dishes. In a first this year, the seven-member judging panel prepared the top recipes at Melissa’s/World Variety Produce, Inc. of Vernon, the largest distributor of specialty produce in the United States. Under the direction of Miki Hackney, Melissa’s Corporate Chef, winners were chosen based on flavor, creativity/originality and visual appeal.
Of Brenda’s cheesecake, judges said this: “Nice combination of sweet and savory; nice looking pie and crust.” “Not your typical cheesecake.” “Clean flavors; not sweet as a cheesecake dessert, not too heavy, either.”(snip)
Observed officially for the first time last year, #NationalLardDay, December 8, is a celebration of a traditional, flavorful animal fat – pure lard, derived from pork – that is now enjoying a resurgence within America’s food culture, in restaurants (especially those featuring ethnic specialties), fast food operations and home kitchens. Artificial trans fats are out, and minimally processed animal fats like lard — for superior baking, frying and a host of other cooking applications – are making a comeback.
(Excerpt) Read more at prunderground.com ...
Oh, my. I just gained five pounds looking at those pictures.
National Wookie day?
I know a Watts people in that area.
All good people.
When I was a kid (long,long ago) my mother used to use Crisco like crazy. It’s amazing that I didn’t die of a heart attack when I was 12!
Crisco is pure poison.
Luckily, my wife is a lardlover.
... Crisco is pure poison.
Unless you are on a keto diet...
I am on a Keto diet and I won’t go near the stuff I cook mainly in butter, or beef tallow
... I cook mainly in butter
Mmmm... Butter the nectar of the Gids
Costco has these mixers for under $300. Maybe not exact model but they will do all of the same functions. I got my KitchenAid mixer almost 25 years ago. They are tough appliances. Instructions said "May cause injury or death ..." You would not want an errant piece of clothing caught up in that thing as it would pull you in with it.
I think I may have missed the sarcasm tag.
I’ve never seen ANYBODY recommend Crisco as part of a KETO diet.
So the dems sadistic attempts at manipulation come from eating hydrogenated fats?
Or being vegetarian/vegan?
Not recommended, certainly, but tolerated
Lard is just rendered pig fat
It is a mammal sourced triglyceride derivative of pork processing
And nothing more, or less
My wife’s tourtiere (Canadian meat pie) with lard is exquisite. She is making some for Christmas.
For New Year’s I think her oliebollen (Dutch dough balls) also contain lard.
All extremely delicious.
Chicken fried in Crisco, maybe the best food of my childhood. I’m surprised that the top Crisco recipe didn’t involve Crisco, cane syrup, sugar and peanut butter frozen in a Tupperware Popsicle mold.
Crisco and lard are two different animals. Lard is animal fat, crisco is hydrogenated vegetable oil. Crisco used to be a decent substitute for lard, but no longer. Several years ago they removed all trans fats from crisco and it became worthless for any civilized cooking.
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