by bloodboy
9 months ago
I bought a pack of fats from Fatworks back in October of 2015. About a month after that purchase I had no choice but ...
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by JoLi
11 years ago
I am going to venture and making this tamale recipe: http://allrecipes.com/recipe/beef-tamales/detail.aspx
Questio...
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by Bon Ap
11 years ago
I traditionally use Crisco in my pie crust, but wanted to avoid hydrogenated oil this Thanksgiving, and so experiment...
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by Snickety_Shnoine
11 months ago
My GF's mom gave me a 32 oz deli container with a label on it that only says "Bread Crumbs Bulka Tarta". From Google,...
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by dimsumgirl
6 years ago
I have a recipe that calls for shortening. I have lard but no shortening. Should I use the lard or just wait until ...
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by grant.cook
1 year ago
Is there any vendor or connection in Boston that can channel Good's Potato chips up to the city?
https://www.go...
by Melanie Wong
1 year ago
Freshly rendered, non-hydrogenated lard is a traditional ingredient in some Chinese pastries. For Chinese New Year ba...
by mrshalf
1 year ago
I just received our pig from the processor and have some cuts I'm unsure of how to use.
They are jowl, liver, ham in...
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by outRIAAge
1 year ago
This is pure Malaysian food, which is always a good thing if life is looking dull. To quote Lucky Peach, the dish is:...
by lacoet
2 years ago
I'm confused. I thought I had read somewhere that butter and lard weight the same but shortening weights less than bu...
by tallblond
2 years ago
Looking for a place in NOLA or greater NOLA area with REASONABLY priced fresh lard, or fatback in order to render my ...
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by Raffles
4 years ago
We recently went to our local Mennonite butcher to get a pound of un-hydrogenated lard for making pie crust. Accordi...
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by zackly
4 years ago
I want to make for a British friend a "proper Cornish Pasty". The recipes online are pretty straightforward and rigid...
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by random amblings
2 years ago
Where can I find a local source for lard...not the supermarket kind, but the fresher, higher quality kind. And does ...
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by San Antonio Sam
2 years ago
I cooked a bone-in, smoked ham to slice for lunch meat yesteday. I got short on time and also ran out of tinfoil so ...
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by Aromatherapy
3 years ago
There's a lively thread on the Boston board about a new Mexican restaurant that brags about using lard in its corn to...
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by VongolaDecimo
5 years ago
After much frustration, I gave up on seasoning my pan with flaxseed oil (the Sheryl Canter technique). Like countless...
by rscolao
3 years ago
i have a new sad dairy allergy. Great excuse to try cooking with lard. But from where? The thread I found here on thi...
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by algct
7 years ago
A few years ago I purchased a bag of chips which were fried in lard.
I think they were Gibbles out of Pennsylvania...
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