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 I just put it in the fridge still wrapped in the foil it cooked in. The outs...

After much frustration, I gave up on seasoning my pan with flaxseed oil (the Sheryl Canter technique). Like countless others, i've concluded that this method is just prone to flaking. My next attem...

i have a new sad dairy allergy. Great excuse to try cooking with lard. But from where? The thread I found here on this topic was 6 years old so I thought I'd ask for an update before heading out...

by algct 11 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. Does anyone have confirmation = and = where can I get them in Connectut? ...

by opinionatedchef 7 years ago

After reading many recent raves for including real, fresh, untreated lard (not canned w/ additives) in pastry dough, I have just sliced up a pound+ of clean whitish pork fat and it has just gone in...

Does anyone know of a butcher that definitely sells fresh, non-hydrogenated lard in Philly? Lots of places have the blocks of solid hydrogenated stuff, but I'm looking for plan rendered lard tha...

Let's discuss lard. Maybe we can retire the notion that lard is unhealthy and disgusting. What kinds are there, where do you get it, making sure it's not hydrogenated, what do you use it in, et...

Hi. I am looking to buy some flour tortillas made with lard. It seems so many advertise that they AREN'T made with lard. I have taken to looking at the labels and yet to find one made with lard....

I have a recipe that calls for lard but I don't have any on hand. Can butter be used instead?