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Anyone tried lard?? - Page 4

post #46 of 158
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My grandmother made biscuits using lard and OMG, they were out of this world. Back in her time, no one worried about all the things we worry about today.



Maybe we ought to learn from people long ago when they didn't eat everything low-fat, processed, but ate things that were readily available without being processed, and ate lots of fats, too! People of years ago were healthier, leaner and had less cancer rates than today. There is strong research that shows that the bad fats are actually the vegetable oils that are liquid at room temp, and the good ones are solid at room temp (coconut oil, butter, lard). I am an advocate for anything in moderation, but if we can learn to eat the good fats, we should--after all our bodies need fat. Not to change this topic from what it was originally started for--as I would love to know if lard would taste good. I know it is better for you than crisco!

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MOST EXCITING AND INFORMATIVE

âEat Fat, Lose Fatâ by Mary Enig, Ph.D., and Sally Fallon is the most exciting and informative book Iâve read since I read Theron Randolphâs Human Ecology and Susceptibility to the Chemical Environment 29 years ago. This is not primarily a book about losing weight. Their basic premise is that many chronic diseases can be healed by consuming coconut oil, cod liver oil, lard, and raw organic milk and butter, and they summarize the evidence that the vegetable oil industry has promoted oils which cause heart disease, hypothyroidism, chronic fatigue syndrome, adrenal insufficiency, reduced libido, allergies, hay fever, asthma, attention deficits, diabetes, hypoglycemia, food cravings, candidiasis, menorrhagia, immunodeficiciency, autoimmunity, irritable bowel, colitis, Crohnâs Disease, eczema, Epstein-Barr virus, herpes, and AIDS. They also show that the drug industry has promoted the falsehood that dietary cholesterol causes arteriosclerosis in order to sell cholesterol lowering drugs. Why read a spy novel when the shocking truth about how the food and drug industries are using medical research to trick physicians and the public is laid out in âEat Fat, Lose Fatâ? There are also recipes, and 20 pages on how to find and purchase healthful, less chemically-contaminated fats and other traditional healthful foods. With nutritional supplements in jeopardy, itâs time to learn how traditional fats and other whole foods can restore and maintain health.

Lawrence A. Plumlee, M.D.
Book Review for The Environmental Physician
I have come that they may have life, and that they may have it more abundantly. John 10:10
Reply
I have come that they may have life, and that they may have it more abundantly. John 10:10
Reply
post #47 of 158
Quote:
Quote:

My grandmother made biscuits using lard and OMG, they were out of this world. Back in her time, no one worried about all the things we worry about today.



Maybe we ought to learn from people long ago when they didn't eat everything low-fat, processed, but ate things that were readily available without being processed, and ate lots of fats, too! People of years ago were healthier, leaner and had less cancer rates than today. There is strong research that shows that the bad fats are actually the vegetable oils that are liquid at room temp, and the good ones are solid at room temp (coconut oil, butter, lard). I am an advocate for anything in moderation, but if we can learn to eat the good fats, we should--after all our bodies need fat. Not to change this topic from what it was originally started for--as I would love to know if lard would taste good. I know it is better for you than crisco!

Quote:
Quote:

MOST EXCITING AND INFORMATIVE

âEat Fat, Lose Fatâ by Mary Enig, Ph.D., and Sally Fallon is the most exciting and informative book Iâve read since I read Theron Randolphâs Human Ecology and Susceptibility to the Chemical Environment 29 years ago. This is not primarily a book about losing weight. Their basic premise is that many chronic diseases can be healed by consuming coconut oil, cod liver oil, lard, and raw organic milk and butter, and they summarize the evidence that the vegetable oil industry has promoted oils which cause heart disease, hypothyroidism, chronic fatigue syndrome, adrenal insufficiency, reduced libido, allergies, hay fever, asthma, attention deficits, diabetes, hypoglycemia, food cravings, candidiasis, menorrhagia, immunodeficiciency, autoimmunity, irritable bowel, colitis, Crohnâs Disease, eczema, Epstein-Barr virus, herpes, and AIDS. They also show that the drug industry has promoted the falsehood that dietary cholesterol causes arteriosclerosis in order to sell cholesterol lowering drugs. Why read a spy novel when the shocking truth about how the food and drug industries are using medical research to trick physicians and the public is laid out in âEat Fat, Lose Fatâ? There are also recipes, and 20 pages on how to find and purchase healthful, less chemically-contaminated fats and other traditional healthful foods. With nutritional supplements in jeopardy, itâs time to learn how traditional fats and other whole foods can restore and maintain health.

Lawrence A. Plumlee, M.D.
Book Review for The Environmental Physician
I have come that they may have life, and that they may have it more abundantly. John 10:10
Reply
I have come that they may have life, and that they may have it more abundantly. John 10:10
Reply
post #48 of 158
I use bacon/bacon grease in a lot of cooking (green beans just ain't green beans without bacon and onion!) ... the orig post was asking about "lard" and I see lard and bacon as two different things.

(You guys are so bad! After all this talk about food.....it's 11:00 p.m. and I'm heading to the kitchen to fry me an egg sandwich ... in bacon grease! What a horribly delicious midnight snack! icon_lol.gif )
post #49 of 158
Lard is rendered pork fat i.e, fat back, leaf lard (fat around kidneys). Rendered beef fat (tallow) is made from beef suet.
post #50 of 158
Quote:
Originally Posted by crisseyann

Oh boy, frying eggs in bacon grease....takes me WAY back! Mom use to make them, we called them "Lacy Eggs" because they were so crisp and lacy around the edges. YUM!



Yep! so good. I know what I'm eating for breakfast.
post #51 of 158
Quote:
Originally Posted by sugarlove

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Originally Posted by jibbies

As much as I love red meat, steaks, hamburgers, steak, I can't imagine animal fat in my icing icon_surprised.gif
If you are brave enough to try it let us know how it turns out icon_wink.gif
Did I mention I love steak?

jibbies



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.



In my kitchen I only use real butter, whole milk and heavy whipping cream so I reckon I know where they come from. I make real buttercream too! But some parts of the cow is fer some thangs and some parts they be fer others. Jes lik some parts o the chicken is for some things I use eggs in my cake batter but I wouldn't stick a drumstick in thear. icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_wink.gif
Pass that fried egg sanich debi, lets fry up some bologna to go with it

jibbies, (wiping the grease off with the back of my sleeve) thumbs_up.gif
post #52 of 158
Quote:
Originally Posted by sugarlove

Quote:
Originally Posted by crisseyann

Oh boy, frying eggs in bacon grease....takes me WAY back! Mom use to make them, we called them "Lacy Eggs" because they were so crisp and lacy around the edges. YUM!



Yep! so good. I know what I'm eating for breakfast.



Holy Cow! This is making me hungry. My mom is from Japan. She married my dad (who was a Texas Redneck) when he was stationed in Japan. She used to fry eggs (over easy), chop them up with crumbled bacon, pour a little soy sauce on them and pour the whole thing over steamed rice. Weird combination, I know, but sooooo good. She also did the biscuits, gravy, etc too, but couldn't help but change it up every now and then.
Tina
Whitewright, TX
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Tina
Whitewright, TX
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post #53 of 158
Quote:
Originally Posted by jibbies


......but I wouldn't stick a drumstick in thear.



ROF on that one!

(oh, heck! Back in a second! Forgot to slap some mayo on this sandwich! Cheese! Where did I put the dang cheese?)
post #54 of 158
indydebi wrote
oh, heck! Back in a second! Forgot to slap some mayo on this sandwich! Cheese! Where did I put the dang cheese?)

Lets go whole hog (kin eny uv that be stuck in icing, hmmm, nope) fry some taters up to go with that there egg bologna cheese sanich, them ther 5 star fancy eatin' places ain't got nothun on us.

jib(burp)bies
post #55 of 158
For anyone worried about cholesterol.....

Mine was really, really, really high. Did some research online. Started taking 3 Grapefruit fibre pills (can't remember mg potency) per day.....2 months later it had dropped by a full 40%. With prescribed meds, you are lucky if you get this result in 2 yrs.

Verified by blood cholesterol testing done by my doctor.

I choose this way because I couldn't stomach the drugs he prescribed, I was getting sick and nauseous, so I stopped them after one week.

The benefit of the grapefruit fibre pills...not only does it remove it from the bloodstream, it slowly cleans the arteries, too.... and there are no side effects. icon_biggrin.gif

HTH
post #56 of 158
Quote:
Originally Posted by jibbies

But some parts of the cow is fer some thangs and some parts they be fer others. Jes lik some parts o the chicken is for some things I use eggs in my cake batter but I wouldn't stick a drumstick in thear. icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_wink.gif



Stop it, yer killin' me!! icon_lol.gificon_lol.gifthumbs_up.gif
post #57 of 158
Thread Starter 
& don't forget to smear some bacon grease on the bread so when you fry it in the cast iron skillet, it gets all crispy-like 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."
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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 #58 of 158
Quote:
Originally Posted by DelightsByE

& don't forget to smear some bacon grease on the bread so when you fry it in the cast iron skillet, it gets all crispy-like thumbs_up.gif



I thought you wuz in Mary Land!! howd you no I use them ther casted irn skilets, you ben lookin over my shouder icon_wink.gif

jibbies
post #59 of 158
Thread Starter 
We aint Yanks down here....we's SOUTH of the Mason-Dixon Line dontcha know.....
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."
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post #60 of 158
Now Im hungry........... thumbs_up.gif
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