Cake Central › Cake Forums › Cake Talk › Recipes › Anyone tried lard??
New Posts  All Forums:Forum Nav:

Anyone tried lard?? - Page 8

post #106 of 158
Thread Starter 
Quote:
Originally Posted by chaptlps

Sorry for the history lesson and for this being sooo long.



Please don't EVER apologize for a history lesson! We LOVE that! thumbs_up.gif
Exercise hard, eat fiber, die anyway.

"the views expressed in this post are not intended to cause any offense to any member of CakeCentral unless expressly stated."
Reply
Exercise hard, eat fiber, die anyway.

"the views expressed in this post are not intended to cause any offense to any member of CakeCentral unless expressly stated."
Reply
post #107 of 158
Thread Starter 
OK dear ones following this thread, sorry for my bazillion quote-posts as I catch up on what I missed today.

Firstly - I found this which some here might be interested in:

http://www.cooks.com/rec/search/0,1-0,bacon_grease,FF.html

Second, I wanted to share what I did tonight, I stopped at the grocery store on my way home, and I couldn't believe my eyes, I found a package of something like 4 pounds of what was labeled "bacon ends" for 2.99 icon_eek.gif I had had a really rough day at work today and decided what the heck, so once I got home and got Zach to bed, I turned my skillet on and went to my happy place icon_biggrin.gif I topped off my bacon drippings jar and enjoyed handful after handful of crispy crunchy cracklings mmmmmmmmmmmmmmmm

So I'm good now... icon_lol.gificon_lol.gificon_lol.gif

Still haven't tried lard BC yet...but I will....
Exercise hard, eat fiber, die anyway.

"the views expressed in this post are not intended to cause any offense to any member of CakeCentral unless expressly stated."
Reply
Exercise hard, eat fiber, die anyway.

"the views expressed in this post are not intended to cause any offense to any member of CakeCentral unless expressly stated."
Reply
post #108 of 158
The really good news is, now you can have a glass of red wine to clear out those arteries. Woo hoo!
post #109 of 158
Quote:
Originally Posted by lorrieg

missmersh, poutine is french fries smothered in cheese curds and gravy. That's the original French Canadian way to make it. You buy them out of chip wagons on the side of the road usually. I've seen them more and more places these days and my son saw them in NYC. They cost a whole lot more though! icon_surprised.gif




Thanks!! icon_smile.gif Never heard of it before. I asked my husband what it was and he thought I was asking him what putain was!!!! LMAO!!!!!!!!!!!!!!!!!!!
I didn't know you pronounced it (pu tsin) and I said it like putain. I looked it up on the internet and figured it out.


Thank you for telling me!!! icon_smile.gif
post #110 of 158
In my younger days, my mom and grandma would use lard. I can say one thing, lard makes the best pie crust . oooh,flaky and tasty too, especially homemade apple pie. wow As far as one post about turkey bacon. We used turkey bacon for a while, but one day, I decided to buy some real bacon and when we ate it , the taste exploded in our mouths, it was soooo good! It was hard to do back to turkey bacon.But we did, for health sake. Nothing like the taste of real bacon!! thumbs_up.gif
post #111 of 158
Quote:
Originally Posted by ceshell

The really good news is, now you can have a glass of red wine to clear out those arteries. Woo hoo!



I agree red wine is good for the arteries,
post #112 of 158
You guys all have me cracking up so hard my DD went to bed with her eyes rolling! Fried egg & cheese sandwiches with lots of mayo -- yum!! I grew up Yankee but have deep Southern roots. icon_lol.gificon_lol.gif Sweet Tea!! Yum!! Yungen's, Y'uns and Faster Than a June Bug Sittin on a Hot Kettle! Tried to do a family history and couldn't get out of Arkansas!!!! icon_lol.gificon_lol.gificon_lol.gif

....I think sometime ago I wrote on another thread that I didn't even know a box of cake mix was invented until I was 22 years old!! icon_lol.gificon_lol.gif
Love the SPS system....See Leah's tagline for instructions.
Reply
Love the SPS system....See Leah's tagline for instructions.
Reply
post #113 of 158
[quote="lecrn"]
Quote:
Originally Posted by Sionann

The thing is using lard was not and is still not a "poor" thing or "southern" thing. "Way back in the day" when you wanted to make a pie or cook something that required grease or a little meaty seasoning then you used lard or drippings. There was no other alternative. I don't think it's a good argument to say that lard contributed to people being fat because most people "way back in the day" weren't fat because they had to work their butts off doing everyday tasks that we now have modern conveniences to take care of.

AMEN! I hate to sound overly sensitive, but I was a little offended that some people think that using lard is a "poor, southern" thing. People in the south or anywhere else in the world are fat b/c they consume more calories than burned off (unless there's thyroid issues, etc.). I grew up poor in the south, ate lots of lard, and have never been overweight. I don't make it a regular habit to eat it now, but I do enjoy an occasional biscuit or pie made from lard. Green beans that aren't seasoned with lard or fat back are not edible in my opinion.
So, please don't knock the "lard eaters". We have feelings too.
By the way, I don't think that it would be that great to use in buttercream, but I've never tried it.



And here is another AMEN. My granddaddy lived to be 94 years young. He died form prostate cancer last Oct. And up until he was unable to eat he enjoyed lard based biscuits, bacon sandwiches, craklin' cornbread, pig ears, feet, and tails. But as a young man before school each morning he had chores. Real chores. He and his brothers and sisters literally worked their butts off. As a family man he worked in a steel mill rolling those huge sheets of steel semi manually onto rollers. After he retired he worked in his garden religously and when he was done for the day there he would come to our house and work in ours. They were healthy and hearty bunch. This is a different time. Heck no I cant eat like that. I couldn't work like they did either.

My aunt sees a dietician weekly and this dietician said that people have to get back to using butter and lard again (within reason of course) because these fats do eventually leave the body through lifestyle changes. Unlike the hydrogenated, trans fats,that were susposed to have been better for you, stay with you forever no matter what you do.

PS I know that ham hocks and fat back are the preferred seasoning for string beans but just once please try using chicken broth and some butter.
I know, I know, I know...I have hard all the gasps and OMGs. But it really does taste good. My pressure is on the "high side of normal" and high blood pressure runs in my family so I had to modify some of my favs. String beans are my fav vegetables. So the broth with butter recipe is for everyday and the hocks with potatoes are for Christmas and Easter. icon_smile.gif
"Hands to work, hearts to God."-amish quote
Reply
"Hands to work, hearts to God."-amish quote
Reply
post #114 of 158
Wow! Have not been on CC since yesterday and just read all the way through this thread. As usual, opinions vary.

I, too, was raised in California. My mom always had a bacon grease dish on the stove with a pair of salt and pepper shakers to match. Fried many a skillet of potatoes in that grease. She cooked with lard and maybe it was because we were poor. Guess I was oblivious to that fact. icon_lol.gif Moved to Missouri when I was 16 and, by damn, that grease dish and shakers still sat on the stove.

If I had a dollar for every pound of lard I had rendered in my life, I could take a nice vacation. I owned a restaurant for 13 years. We bought sows from the Pork Plantation and made whole hog sausage that we served every day along with the biscuits and gravy. From those hogs, I rendered the lard that made all our pie crusts. Didn't use it for anything else, though.

For those who remember lard leaving a funny taste, I don't think the commercial lard is like that nor is home rendered lard if it is handled correctly. It must me rendered over a slow fire and strained carefully. My mom sometimes left it sit out and it would get that rancid taste.

Indydebi, I always make my sausage gravy similar to how you do but have never used cornstarch (only flour) and don't heat my milk before adding it unless I'm in a hurry. Why do you use cornstarch? Another thing, Debi, any damn time you want to give me an autobiography, I'd be glad to hear it. Theresa's comments were totally out of line.

As for lard in icing. I would think it would not hold up to heat very well. As far as mixing it with butter and shortening, I don't know what the point would be. It isn't cheaper. Someone needs to let us know how it does.

Guess that was part of my autobiography.

Diane
Lord, If you can't make me thin, please make my friends fat.
Reply
Lord, If you can't make me thin, please make my friends fat.
Reply
post #115 of 158
Fry about 1 lb of sausage. Then, add about 4 or 5 heaping Tbsp of flour. The mixture should not be too "watery" thin or too thick where it is still "floury" or thick.

Cook this mixture for about 2 minutes. (The longer you cook this mixture the darker your gravy will be. Some people like pale almost white gravy, and some like a darker brown gravy).

Then, get a big "gravy" bowl. Fill it almost full with milk and add a little water to fill to just below the top. Add this mixture to the skillet and stir. Keep stirring until it gets thick.

(Instead of milk you can also use cream and a little water. And you don't have to add the water. You can use all milk or cream. I'm assuming the water was added in the original recipe to make the milk or cream stretch farther.) icon_biggrin.gif

Sorry for the long post. Hope the directions were clear. icon_smile.gif

BTW, you can also make this gravy using bacon grease. icon_biggrin.gif (Instead of 1lb of sausage, fry 1lb of bacon).
post #116 of 158
Quote:
Originally Posted by lionladydi


Why do you use cornstarch?



I can't make any kind of gravy with flour. icon_cry.gif It would taste like flour and be lumpy.

Cornstarch doesn't get lumpy and it doesnt' have to "cook" as long as flour. I just have better results with it. Learned it years and years ago from a friend who worked in a restaurant.
post #117 of 158
Quote:
Originally Posted by DelightsByE

Quote:
Originally Posted by darandon

I remember winning a baking contest in Middle School (1977) with my grandmother's recipe for "Bacon Grease Cookies" I remember that it had the bacon grease and they were very soft and had lots of spices in them. I'll have to call her to see if she still has the recipe.



YES YES YES

PLEASE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

bookmark this thread so you can post it. I'm totally and completely serious!

thumbs_up.gif



This came from my Grandmother Englehart. I haven't made them in years, and she hasn't either, but I do remember that they DID NOT taste like bacon.

BACON GREASE COOKIES
1 c. bacon grease
4 tbsp. dark molasses
1 egg
2 c. flour
1 tsp. salt
2 tsp. soda
1/2 tsp. ginger
1/2 tsp. cloves
1 tsp. cinnamon
1 1/2 c. sugar


Mix all wet ingredients together. Sift all dry ingredients except 1/2 cup sugar into wet ingredients. Mix well Scoop into small balls and roll in sugar (use 1/2 cup). Bake at 350 degrees for 10-12 minutes

I may have to make some this weekend, once I fry up a huge pile of bacon. I suppose you could substitue the bacon grease for lard or shortening.
"Let your legacy not be the stupid forgettable dandruff of life but that you LIVED. That you were here and that people remember YOU in all your wonderfulness. Not your stuff. Because stuff is forgettable." - - Jackie (a blog writer from Canada)
Reply
"Let your legacy not be the stupid forgettable dandruff of life but that you LIVED. That you were here and that people remember YOU in all your wonderfulness. Not your stuff. Because stuff is forgettable." - - Jackie (a blog writer from Canada)
Reply
post #118 of 158
Ahhh! This is like a ginger snap cookie recipe. The lard makes them crispier. I've never heard of it made with lard before. Interesting .
post #119 of 158
OK, first let me apologize in advance for being an ignorant Yankee...

Why would you put bacon grease in green beans? Do you fry them?
post #120 of 158
Quote:
Originally Posted by KathysCC

Ahhh! This is like a ginger snap cookie recipe. The lard makes them crispier. I've never heard of it made with lard before. Interesting .


I love ginger snaps! It's been so long ago since I made the bacon grease one, now I will have to try them this weekend.
"Let your legacy not be the stupid forgettable dandruff of life but that you LIVED. That you were here and that people remember YOU in all your wonderfulness. Not your stuff. Because stuff is forgettable." - - Jackie (a blog writer from Canada)
Reply
"Let your legacy not be the stupid forgettable dandruff of life but that you LIVED. That you were here and that people remember YOU in all your wonderfulness. Not your stuff. Because stuff is forgettable." - - Jackie (a blog writer from Canada)
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Anyone tried lard??