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

Anyone tried lard?? - Page 2

post #16 of 158
Thread Starter 
WHOA WHOA WHOA

as the originator of this post, BE NICE. I mean it!
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 #17 of 158
and McD's used to fry all the french fries in tallow (beef fat)...that is until a few lawsuits by various parties for various reasons (religious, vegan, health) put an end to that ....

and "classic" crisco as well.

----

didn't grow up dirt poor

but we had a "drippings can" on the stove -- where all the fat from cooking bacon went -- aka lard.

and then got reused for lots of foods --

and I for one still think the pure from the grocery store form of lard makes the best pie crusts

and drippings are just heavenly in German potato salad and wilted greens of all varieties.
Keep on cakin'!
Reply
Keep on cakin'!
Reply
post #18 of 158
Quote:
Originally Posted by playingwithsugar

Look, I didn't say what I said to start someone up on their soapbox. And I really did not need your autobiography. My opinion was my opinion, and that's that. If you don't like it, oh well.

Theresa icon_smile.gif


rowwrrrrrrrrrrrr.
Soapbox!? Come on, you didn't state an opinion. You stated knowledge. Something you believed to be fact and were simply mistaken . Why does that bother you so much? "Oh, I didn't know that. thanks! Learn something new every day!" may have been more appropriate. Insulting the poster was not appropriate. And, before you start saying you didn't...you did.
post #19 of 158
Thread Starter 
Quote:
Originally Posted by Doug

but we had a "drippings can" on the stove -- where all the fat from cooking bacon went



I have one of those!!!! icon_biggrin.gif

Quote:
Originally Posted by Doug

and drippings are just heavenly in german potato salad and wilted greens of all varieties.



And grits....and cornbread....and scrambled eggs...and....and.....

is it getting HOT in here??? icon_surprised.gif

icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.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 #20 of 158
Thread Starter 
Quote:
Originally Posted by Doug

bacon drippings also good in -- pan fries, gravies (esp pork sausage based!)



STOP IT - you're killing me!!! icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gif


You know - I have an old Tshirt that I used to wear to aerobics class back in the day - it says "Exercise hard, eat fiber, die anyway."

I think I'm adding that to my signature line!!
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 #21 of 158
Let's not let this thread go bad before we get an answer. I really want to know. I have actually thought about it quite a few times, just never tried it.
I make my very best pie crust when I use lard. And I do bake good pies. I also have a white cake recipe which uses lard and it is really good, almost the texture of angel food cake.
I love American fries fried in bacon drippings. The only thing maybe better is navy beans cooked with fresh ham hocks. Of course to go with either of these you need hot cornbread saturated with real butter. Yes, I grew up poor and am better for it. I'm not fat, and I am healthy and old and happy.
I have both lard and powdered sugar in my cupboards, if you don't try it real soon, I will have to.
........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
Reply
........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
Reply
post #22 of 158
hmm, well I guess butter (IMBC, Swiss buttercream, or any TRUE buttercream) is a no go since its made from animal (beef) fat. Taste mighty darn good to me.[/quote]
Well, actually milkfat is not at all like the body fat of an animal.......I thought of that initially too, though........
Although, I love cooking with bacon grease so much, I might just eat icing made with it!! icon_biggrin.gif
post #23 of 158
Quote:
Originally Posted by playingwithsugar

Look, I didn't say what I said to start someone up on their soapbox. And I really did not need your autobiography. My opinion was my opinion, and that's that. If you don't like it, oh well.

Theresa icon_smile.gif



I think you somehow took my post the wrong way. It was not a lecture. I was not cutting off your opinion. Notice all the little smiley faces to indicate laughter and fun?

And if you think that post was "autobioography", well heck you must have missed some of my LONG posts! icon_lol.gificon_lol.gif
post #24 of 158
hard fats = bad fats (cholesterol, saturated, etc.) -- no way around it

liquid fats = good fats (well as good as fats can get) but they make lousy icing.

----

so, I'd rather die happy eating whatever I choose -- pass the spoon of high test icing -- than worry about the fats I'm eating.

----

bacon drippings also good in -- pan fries, gravies (esp pork sausage based!)
Keep on cakin'!
Reply
Keep on cakin'!
Reply
post #25 of 158
I make my sugar cookies with butter, butter/margarine or margarine depending on what they will be used for. I make my Swiss buttercream with butter, my buttercream with butter and shortening or shortening and soon I will try sweetex as I've just ordered some. I make all my pie crusts with Tenderflake Lard and I use the recipe on the box. It has a bit of vinegar in it and I always thought that was it's secret but it might be the lard factor. I make the whole box (six crusts) and freeze what I don't need.

I'd be vegetarian but I have enough trouble as it is controlling my meat intake and dreams about buckets of bacon. Thank goodness the worst thing I can probably buy here in this town is poutine. icon_twisted.gif
Every fight is a food fight when you're a cannibal. -- Demetri Martin
Reply
Every fight is a food fight when you're a cannibal. -- Demetri Martin
Reply
post #26 of 158
I make my sugar cookies with butter, butter/margarine or margarine depending on what they will be used for. I make my Swiss buttercream with butter, my buttercream with butter and shortening or shortening and soon I will try sweetex as I've just ordered some. I make all my pie crusts with Tenderflake Lard and I use the recipe on the box. It has a bit of vinegar in it and I always thought that was it's secret but it might be the lard factor. I make the whole box (six crusts) and freeze what I don't need.

I'd be vegetarian but I have enough trouble as it is controlling my meat intake and dreams about buckets of bacon. Thank goodness the worst thing I can probably buy here in this town is poutine. icon_twisted.gif
Every fight is a food fight when you're a cannibal. -- Demetri Martin
Reply
Every fight is a food fight when you're a cannibal. -- Demetri Martin
Reply
post #27 of 158
Doug you are killing me! It's 10:00 pm and I already have my breakfast planned....fried eggs...ahhh..hashbrowns....ohhh....of course nice crispy bacon with a side of sausage...no wait, biscuits with sausage gravy. I just might have breakfast tonight![/quote]
post #28 of 158
Thread Starter 
Doug - you're a man after my own heart! In line right behind my cardiologist.....

icon_lol.gificon_lol.gificon_lol.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 #29 of 158
Quote:
Originally Posted by Doug


but we had a "drippings can" on the stove -- where all the fat from cooking bacon went -- aka lard.

and then got reused for lots of foods --

and drippings are just heavenly in German potato salad and wilted greens of all varieties.



I have one of those too!!! I use my drippings for lots of stuff. My husband's Granny and I made lard one time. It was awesome and the cracklins were even better (cracklin cornbread).

Question: Does hi ratio shortening have animal fat in it? If so, is it only part animal fat and would the animal fat be considered lard? If not, what's the difference between it and lard?

Quote:
Originally Posted by playingwithsugar

Look, I didn't say what I said to start someone up on their soapbox. And I really did not need your autobiography. My opinion was my opinion, and that's that. If you don't like it, oh well.

Theresa icon_smile.gif



Soapbox? Autobiography? There's no need to be ugly..... We all have opinions and hopefully we can respect everyone's opinion.
Tina
Whitewright, TX
Reply
Tina
Whitewright, TX
Reply
post #30 of 158
I am with you Doug!! Pass the lard!
cook those hash browns in the bacon grease, and you will be a happy camper. Save a little to throw in the grits too!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Anyone tried lard??