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Anyone tried lard?? - Page 6

post #76 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



Harsh, very harsh...
Anna (105 lbs lost since June 1, 2009)
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Anna (105 lbs lost since June 1, 2009)
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post #77 of 158
See now what you all have done to me, got me to thinking, thinking about food that is.
Oh my goodness, LOVE LOVE my potatoes fried in that bacon grease.

Big fat slab of bacon fat in fresh green bean or big pot of soup beans

DH loves that bacon grease pour over cut garden lettuce or mustard greens with cut green onions.

Biscuits & gravy, sausage, eggs, hash browns, fried apples.... makes me want to smack my lips and then watch it stick to my hips icon_lol.gif

When my family visits in the summer, before they go back home...they have me fix my southern dinner, as they call it.
Fried Chicken, Stuffing, Fresh Green Beans, Fresh Corn on the cob, garden tomatoes & cubecumbers, fried apples, cole slaw, fried green tomatoes, home made mashed potatoes, buttermilk biscuits and blackberry cobber.

Everything comes from the garden but the chicken (and when my mother in law was alive, she kill the chicken for supper), the apples and the stuff to make the biscuits.

Now my DH's great grandmother live to be 106, my grandmother to 98, DH still has a grand mother is still going....most of our family through the generations, has live to be in their 90's and some 100 +... and these were people who were rasied with lard & other fats in their foods. These were some of the best cooks in Va. & Ky. and I learn to make a mean biscuit and fried apples.

IndyDebi, your welcome to come down here anytime for supper. As far as lard in icing I am not sure about that, but I know it makes a wonderful pie crust.
God Bless,
Sharon
Sorry so long got carried away, Thanks for the trip everyone... I have enjoy the ride icon_biggrin.gif
My grand babies are the fruits in my pie, the sugar in my candy, the sweetness in my cake, the flavor in my icing, the royal on my cookies, the decoration in my design and the oven in my life that melts my heart.
Avatar: A loving father, my son.
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My grand babies are the fruits in my pie, the sugar in my candy, the sweetness in my cake, the flavor in my icing, the royal on my cookies, the decoration in my design and the oven in my life that melts my heart.
Avatar: A loving father, my son.
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post #78 of 158
Quote:
Originally Posted by idoweddingcookies

..... can someone tell me how to make that sausage gravy... I love it. I was down south last year for 3 months, and just loved it. nobody sells it here in Canada..



I learned to make it while watching The Frugal Gourmet on PBS years ago. There are probably a hundred different ways to do it, but this is how I do it, and my kids still come to Mom's house for this. Again, I apologize for the approximate measurements, 'coz I'm a "until it looks right" cook:

Cook about 1 lb of bulk sausage. (We use the Italian sausage because we like it a little spicy).
While it's cooking, heat up 3-4 cups of milk in the microwave.
When sausage is done, add 2-4 Tbsp of cornstarch to the sausage.
Stir to coat; continue to fry to blend and brown the cornstarch.
Slowly add the HOT milk to the sausage.
It will start to get thick immediately so stir it as you pour the milk.
Salt/pepper to taste.

The reason I never could make it was because it never got thick, like gravy. Frugal Gourmet taught me the hot milk trick and it's practically foolproof.

I can eat this stuff with a spoon! If there's a biscuit under it, that's just a plus! thumbs_up.gif
post #79 of 158
Quote:
Quote:

I would still like to hear an answer to the question about what hi-ratio shortening is made from. Does anyone have a container handy to read the ingredient list?



I have a little container of Sweetex. Here are the ingredients:
Partially Hydrogenated Vegetable Oils (Soybean and Palm) With added Vegetable Mono and Diglycerides and Polysorbate 60.
post #80 of 158
Good morning everybody!!

jibbies
post #81 of 158
Good morning jibbies! I am just now getting my breath back. My son just set the alarm off in the house in his rush out the door this morning and just about gave me a heart attack. Gawd that think is loud. icon_surprised.gif

cocacola4u I use the different butter/margarine combos in my sugar cookies for longevitiy mostly. The margarine lasts the longest. Cost can be a factor as well. And crumb is different. If you want to pm me I will send you my recipe and you can try it the three ways if you are an avid cookie baker. The margarine version is the winner hands down in blind taste tests every time. They pack and travel well too.

Indydebi, come visit me and we can go try tons of versions of poutine. You will LOVE it. thumbs_up.gif
Every fight is a food fight when you're a cannibal. -- Demetri Martin
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Every fight is a food fight when you're a cannibal. -- Demetri Martin
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post #82 of 158
Quote:
Originally Posted by AmandaPanda

lol am I the only one here that thinks food cooked in the fat drippings of other foods is a bit gross .... ok that was an understatement it actually makes me want to gag lol ... I honestly have never had anything cooked in lard and when I cook bacon (which I RARELY do unless it is turkey bacon) then I drain the drippings and wipe the pan clean before cooking anything else. I have a hard enough time making BC with veg shortening the whole hydrogenated oils make me want to kill over thinking of them clogging my arteries but these are for others and not myself lol, I am actualy considering making frosting for my next cake out of tofu, I have found some recipes that sounds really good



Oh Honey!!!! I totally love tofu, wakami (seaweed), miso, sushi etc. My mom's Japanese. But when possible, fried food in bacon grease is the best seasoning there is. I thought it was just a southern thing, but apparently not. Seeing from where everyone on this thread is from surprises me.
Tina
Whitewright, TX
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Tina
Whitewright, TX
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post #83 of 158
I forgot to add, I have an Amanda Panda too but somehow it turned into Mando Pando when my son was little. icon_biggrin.gif
Tina
Whitewright, TX
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Tina
Whitewright, TX
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post #84 of 158
I can't believe I missed this thread. I love lard! Ok, so it's not like I'm licking it off the spoon or anything but whenever I hear lard, I think pies! The best pie crusts I've ever had are made from lard. They melt in your mouth! Yum yum yum.

Now, my mom also throws bacon drippings in her eggs but I hate eggs so I can't tell you how they taste. icon_wink.gif But she also uses bacon grease to brown her cornbread and that is the best tasting cornbread you will ever have. It has a gorgeous brown and super crispy crust and I could sit there and eat it all day.
post #85 of 158
lorrieg
last night when you first mentioned poutine I thought you were misspelling protein, icon_lol.gif glad I kept my mouth shut and found out what it was.
sounds yummy! thumbs_up.gif

jibbies
post #86 of 158
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.
"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)
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"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)
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post #87 of 158
Quote:
Originally Posted by cwcopeland

I forgot to add, I have an Amanda Panda too but somehow it turned into Mando Pando when my son was little. icon_biggrin.gif



lol yeah I used to be Mandy Pandy for a while ... i used to hade the nicknames but now i embrace them along withthe oh so popular A-MAN-DUH!
"Lifes Happiest Memories Are Homemade"
http://me-so-crafty.blogspot.com
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"Lifes Happiest Memories Are Homemade"
http://me-so-crafty.blogspot.com
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post #88 of 158
Quote:
Originally Posted by sugarlove

Quote:
Originally Posted by woodthi32

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.


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



fat is fat no matter where it comes from it's still fat. Milk,butter, and cream are all cow products with varying amounts of animal fat with butter having the most fat content of the three.[/quote]

all i was saying is that there are different kinds of animal fat. sorry if i offendedicon_smile.gif
post #89 of 158
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. So back to the point of the thread....most supermarket brand lards are processed from low and high grade fat, then it is hydrogenated (producing trans fat byproduct) bleached and treated with deodorizing agents making it more shelf stable...that is why it resembles shortening. Also there are different grades of "true" lard. The best (#1 quality) or "neutral" is made from the fat surrounding the kidneys of pigs, cattle and sheep. #2 quality is made from back fat. So, my point to all of that is, using a supermarket brand would probably be very similar to using shortening and wouldn't have the lard taste that some have referred to here. What might be a good solution is to add equal parts of shortening, lard and butter. It might add back what has been missing from the Crisco since the "trans fat" thing has happened.
post #90 of 158
Quote:
Originally Posted by Rincewind

Quote:
Quote:

I would still like to hear an answer to the question about what hi-ratio shortening is made from. Does anyone have a container handy to read the ingredient list?



I have a little container of Sweetex. Here are the ingredients:
Partially Hydrogenated Vegetable Oils (Soybean and Palm) With added Vegetable Mono and Diglycerides and Polysorbate 60.



So that's why it works so well with icings...the palm oil. Might as well use lard I guess, because palm oil is one of the worst as far as being unhealthy. Yummy, but bad...isn't that how it always is? icon_lol.gif
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