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Old 02-10-2017, 08:15 AM
 
Location: Monument,CO
461 posts, read 538,209 times
Reputation: 752

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Well if nothing else, it will be interesting to see how lard "comes back" with the growing Muslim, vegetarian, and vegan populations. I'm not getting political. I head for halal when I see it. It can be a huge comfort to know that you can walk into a restaurant and not have to ask what's in the food.
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Old 02-10-2017, 08:33 AM
 
14,802 posts, read 17,556,496 times
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Good pie makers have always preferred lard. I did not intend to imply that all pies were made with lard, but if you are at a real bakery or good home baker, lard is likely in your pie crust. Best to ask if you have problem with lard.
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Old 02-10-2017, 10:27 AM
 
518 posts, read 809,751 times
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Penny: Oh, my God, this is the best cobbler I've ever had.
Mary: It was always Sheldon's favorite. You know what the secret ingredient is?
Penny: Love?
Mary: Lard.


Mary really knows how to bake.
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Old 02-10-2017, 10:51 AM
 
Location: St Simons Island, GA
23,309 posts, read 43,763,348 times
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Quote:
Originally Posted by cpg35223 View Post
Same here.
And same here. My grandmothers may have used it their youth, but no one in my family since.
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Old 02-10-2017, 11:06 AM
Status: "Mistress of finance and foods." (set 15 days ago)
 
Location: Coastal Georgia
49,990 posts, read 63,301,795 times
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The most desirable type of pork lard is very hard to find these days, so if anyone uses it at all, it would most likely be beef.
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Old 02-10-2017, 11:10 AM
 
518 posts, read 809,751 times
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Quote:
Originally Posted by gentlearts View Post
The most desirable type of pork lard is very hard to find these days, so if anyone uses it at all, it would most likely be beef.
That would be tallow, not lard.
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Old 02-10-2017, 11:10 AM
Status: "Mistress of finance and foods." (set 15 days ago)
 
Location: Coastal Georgia
49,990 posts, read 63,301,795 times
Reputation: 92460
Quote:
Originally Posted by kdb05f View Post
That would be tallow, not lard.
I think it's suet.
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Old 02-10-2017, 11:12 AM
 
Location: Østenfor sol og vestenfor måne
17,919 posts, read 24,178,739 times
Reputation: 39021
Quote:
Originally Posted by gentlearts View Post
The most desirable type of pork lard is very hard to find these days, so if anyone uses it at all, it would most likely be beef.
Real butcher shops have it. They receive whole hogs, so the lard is there.

Getting it at the average supermarket butcher is more unlikely, though since I believe they often have partially pre-butchered hogs with the organs and fat removed so they are just cutting shoulders, chops, and ribs out.
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Old 02-10-2017, 01:28 PM
 
Location: Philadelphia
1,342 posts, read 3,229,717 times
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I think it is important for people either with food allergies or restrictions to realize that when they eat out they are taking a gamble. Even if you ask, the server doesn't always know. Cooks and chefs do not always tell people exactly what they put in the dish, even your granny is not going to tell you all her cooking secrets, which may include a tablespoon or a pinch of something you might not suspect.
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Old 02-10-2017, 03:48 PM
 
Location: Monument,CO
461 posts, read 538,209 times
Reputation: 752
Quote:
Originally Posted by Bobilee View Post
I think it is important for people either with food allergies or restrictions to realize that when they eat out they are taking a gamble. Even if you ask, the server doesn't always know. Cooks and chefs do not always tell people exactly what they put in the dish, even your granny is not going to tell you all her cooking secrets, which may include a tablespoon or a pinch of something you might not suspect.
And on the other side of the coin, it can depend on who's cooking that night. We had to send my wife's fried chicken back at a popular restaurant one night because it arrived smothered in sausage gravy. The manager wasn't thrilled with us, but I shot her down by pointing out that the picture on the menu didn't show any gravy, nor was there any mention in the description.
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