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I bought a pack of fats from Fatworks back in October of 2015. About a month after that purchase I had no choice but ...
I am going to venture and making this tamale recipe: http://allrecipes.com/recipe/beef-tamales/detail.aspx Questio...
I traditionally use Crisco in my pie crust, but wanted to avoid hydrogenated oil this Thanksgiving, and so experiment...
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,...
I have a recipe that calls for shortening. I have lard but no shortening. Should I use the lard or just wait until ...
Is there any vendor or connection in Boston that can channel Good's Potato chips up to the city? https://www.go...
Freshly rendered, non-hydrogenated lard is a traditional ingredient in some Chinese pastries. For Chinese New Year ba...
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...
This is pure Malaysian food, which is always a good thing if life is looking dull. To quote Lucky Peach, the dish is:...
I'm confused. I thought I had read somewhere that butter and lard weight the same but shortening weights less than bu...
Looking for a place in NOLA or greater NOLA area with REASONABLY priced fresh lard, or fatback in order to render my ...
Does anyone know of a "ready-made" pie crust made with lard?
We recently went to our local Mennonite butcher to get a pound of un-hydrogenated lard for making pie crust. Accordi...
I want to make for a British friend a "proper Cornish Pasty". The recipes online are pretty straightforward and rigid...
Where can I find a local source for lard...not the supermarket kind, but the fresher, higher quality kind. And does ...
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 ...
There's a lively thread on the Boston board about a new Mexican restaurant that brags about using lard in its corn to...
After much frustration, I gave up on seasoning my pan with flaxseed oil (the Sheryl Canter technique). Like countless...
i have a new sad dairy allergy. Great excuse to try cooking with lard. But from where? The thread I found here on thi...
A few years ago I purchased a bag of chips which were fried in lard. I think they were Gibbles out of Pennsylvania...
