|
FOOD
I am not Jack
Spratt ... |
|
Wednesday, December 14, 2011
Lard ...
11 comments:
-
Fred Z said...
-
Take the lard, fry onions in it, add some of this and that, herby spicy stuff, garlic if you like, strain, cool, put on bread, toast and stuff.
My parents from the old country did this with every kind of fat imaginable. Goose was the best. Well, maybe bacon. -
12/14/11, 11:02 PM
-
Anonymous said...
-
On your recommendation, I bought the Escoffier. Isn't all of this lard rendering stuff in there? I buy the Black Angus brand gourmet burgers at Whalemart. I'm particular to the aged chedder & bacon mix. I also buy and serve on their Ciabatta rolls. Eight patties, eight rolls? It's all part of God's plan. I like the Whalemart Spicy Southwest mustard too. Saute some onions, add some melted Jalepeno cheese, and you're in bidnez.
When I first tried these Black Angus burgers over the 4th, I noticed that there sure was a lot of fat in them... duh. Fuck the AMA.
Casca -
12/15/11, 6:16 AM
-
DonM said...
-
I buy the leaf lard from Prarie Pride Farms. It's rendered from the fat around the kidneys of Berkshire hogs. Berkshire pork is the best you will find and the lard is excellent for all cooking.
Bing Berkshire pork to find out more. -
12/15/11, 8:11 AM
-
BlogDog said...
-
Read Gary Taubes. You're doing yourself good by eating that. Fat is *not* lipogenic. Carbs, on the other hand, are horribly lipogenic.
-
12/15/11, 8:31 AM
-
BlogDog said...
-
If you were Jack Spratt, you'd be a member of the tallow-ban....
-
12/15/11, 8:32 AM
-
Randy Rager said...
-
I use animal fat often and hard and like I know how.
Ahem.
Anyway.
Duck fat can be purchased from Amazon. It's expensive, but worth every penny. Goose fat and smoked goose breast are available on the web. But my all time favorite for frying potatoes is beef fat from Wellness Farms. -
12/15/11, 8:47 AM
-
Anonymous said...
-
I will stick with butter for my toast... BUT, an old Chicano once made me fried eggs. He had about an inch of solid lard in a pan, put it over a wood stove and dropped two eggs into it when hot. He overcooked them but they were delicious.
Freddie Sykes -
12/15/11, 9:06 AM
-
BlogDog said...
-
Almost forgot to say....
I buy my steaks from Costco because they have the best beef for retail sale period. The Choice steaks have gone up in price but were quite the buy for a while. At one point, I hadn't used the steaks I thought I'd need and had some that were reaching their aged point in the fridge. What to do, what to do? I hooked the meat grinder to the old stand mixer and began grinding my own bacon burgers. That's bacon ground into the meat itself.
Holee cow! To die for!
If you want to do it yourself, use about 1/3 bacon to 2/3 meat. -
12/15/11, 12:22 PM
-
Ten Mile Island said...
-
The "other" Rodger posted this today:
http://arewelumberjacks.blogspot.com/2011/12/good-science.html -
12/15/11, 3:22 PM
-
Anonymous said...
-
Lard has the same calories as butter, but only 1/3 the cholesterol. It also has 3 times the flavor, which means you can use 1/3 as much in cooking.
It's pretty much required for Mexican foods, and a friend of mine who used to work in a Morrocan restaurant proved that moslems slurp it down and beg for more if they don't know it's in there.
--Sapo Mal -
12/15/11, 6:42 PM
-
Randy Rager said...
-
BlogDog, I just made a batch of "kosher" Ritterberger, which is breakfast sausage with bacon ground in. I used the beef short ribs from Costco along with some turkey bacon, ran the ratio 1.3:1.
Incredibly delicious, but I got the recipe completely wrong (too much paprika and chipotle powder) and as a result it tastes more like Chorizo than Ritterberger. Not enough sage by far.
Still, very very good paired up with some turkey pastrami and smoked gouda on a sammich with Izzy's deli pickles on the side. For some reason, this batch of home made sausage is far more moist than any hamburger I've ever had. -
12/15/11, 9:51 PM
Subscribe to:
Post Comments (Atom)