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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 ...
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 am going to venture and making this tamale recipe: http://allrecipes.com/recipe/beef-tamales/detail.aspx Questio...
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...
I traditionally use Crisco in my pie crust, but wanted to avoid hydrogenated oil this Thanksgiving, and so experiment...
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...