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The Demise of Lard

post #1 of 14
Thread Starter 

When I travel I download a bunch of podcasts from various places. Several food related ones are from Sporkful.com, and Slate's table to Farm. I also download shows from NPR such as Car talk, Wait Wait don't tell me and Planet Money. One of the episodes I downloaded was "Who Killed Lard". I found the information interesting and thought some might like to listen too. Here's the link to the podcast and also to a newspaper article summarizing the info:

 

http://www.npr.org/blogs/money/2012/01/06/144806987/the-friday-podcast-who-killed-lard

 

http://blogs.sfweekly.com/foodie/2012/01/theres_a_reason_we_think_lard.php

post #2 of 14

I can find lard all the time....at Publix here!  Will go listen!

 

Kat

post #3 of 14

Very interesting, thanks for sharing.  Although we have cooking oils, olive oils, clarified butter and whole butter to cook with, my wife and I insist on using lard at times.  I can't think of fried potatoes or biscuits without using lard. It can be used in breads that call for butter or olive oil and my wife wouldn't think of making a pie crust without using bear lard.  Oh, I do save that bacon grease also, can't beat it to fry those eggs in.

 

Tom

post #4 of 14

Lard is lower in saturated fat and cholesterol, and it has more unsaturated fat than butter. And, unlike many of the margarines and oils we’ve gone to, lard contains no trans fat.


 
post #5 of 14
Quote:
Originally Posted by nepas View Post

Lard is lower in saturated fat and cholesterol, and it has more unsaturated fat than butter. And, unlike many of the margarines and oils we’ve gone to, lard contains no trans fat.


 

good to know, lard is a must for carnitas.

post #6 of 14

Lard is also a must for refried beans.

post #7 of 14
Quote:
Originally Posted by Bear55 View Post

Lard is also a must for refried beans.


Yeah buddy

post #8 of 14

Lard is also a 'must' for making tamales. No problem getting it up here in the NW corner. I've seen coconut oil (?) or is it a solid? in Costco now being advertised as the way to go when oil is needed for cooking. Truthfully, I have yet to Bing it for info...wondering if any SMF'ers have experience with it.

post #9 of 14
Thread Starter 

It's good to know that lard is making a come back. Our family has never used the margarine or "plastic butter" as my dad called it. My mom does use Crisco, as does my Fiancee. In my neck of the woods lard is harder to find, but the wholesale restaurant supply has it, as does the Hispanic markets.

 

 I also save bacon grease, it's good on just about everything!

post #10 of 14

My wife inherited her grandmothers recipe box. Everything is shortning and lard. Her grandmother was quite a baker.

post #11 of 14
Quote:
Originally Posted by Chef Willie View Post

Lard is also a 'must' for making tamales. No problem getting it up here in the NW corner. I've seen coconut oil (?) or is it a solid? in Costco now being advertised as the way to go when oil is needed for cooking. Truthfully, I have yet to Bing it for info...wondering if any SMF'ers have experience with it.

Chef Willie , we used to get it and it was a solid.  Seems like it came in two gallon containers and we used it exclusively for making popcorn.

 

Tom

post #12 of 14

Thanks for posting this..

 

Todays grocery store lard isnt quite like the old stuff either..it's hydrogenated...

 

I found out about the ins and outs of real lard and store bought lard when I did this tasty project..

 

http://www.smokingmeatforums.com/t/108846/bellies-are-not-just-for-bacon-first-try-at-confit-with-q-view-money-shot

 

  Craig

post #13 of 14

my household also uses lard for most things, and that famed famed bacon grease....bacon grease for eggs, potatoes, to brown rice...to LIVE!!!! hahahaha. nothing the mexican stores cant take care of, in our local carniceria(meat market) they have fresh pork fat trimmings you can buy, takes me back to being a little kid on the farm and my dad would butcher a hog, and my grandfather trimming up fat pieces to throw into a cazo for carnitas! mmMMMmmmMMMmmMMM...to be a kid again.

post #14 of 14
Quote:
Originally Posted by Chef Willie View Post

Lard is also a 'must' for making tamales. No problem getting it up here in the NW corner. I've seen coconut oil (?) or is it a solid? in Costco now being advertised as the way to go when oil is needed for cooking. Truthfully, I have yet to Bing it for info...wondering if any SMF'ers have experience with it.


Coconut oil is good stuff, I use a lot of it.
It helps moderate blood glucose.


~Martin
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