I bought lard

This thread has caused me to register. This is too funny. I am a Southerner, and I can tell you, lard is just the best. I haven’t had any in years and years and years. I miss it…!

My relatives used to have a ‘butchering’ when it became cold and I would hang around the the fire outdoors and watch the lard being ‘rendered’ in big black kettles. Occasionally the person watching the kettles would scoop out the cracklins… Once you have had cracklin’ corn bread… it is just the best.

I saw cracklins for sale the other day in the meat department of the grocery, so they are still to be had.

As for the McDonald’s mention, I think that they actually were using beef fat (tallow?) for cooking their fries and things, rather than lard.

Flour tortillas made with lard are also great. I am wondering if Ninfa’s (TX restaurant) uses lard in their tortillas? They hand-make their tortillas on-site, and they will ruin you for any others.

I need a snack…

Here’s a non-eating idea for lard, especially good if you like birds or imitaing Martha Stewart. (No idea didn’t getthis idea from here, it’s from my own caffine overdosed brain)
Since winter is approaching, mix the lard with birdseed to form a suet cake. But the mixture in a plastic tube, like the ones from cream cheese or fake butter, freeze, pop it out, and set it out for the birds. (I’m not an ornithologist here so if lard is bad for birds, someone please tell me)
This will also be a great cover for when the wife starts asking why the lard is there and why the level is dropping. You are only doing your part to help nature through the lean winter.

Please excuse the typos in the last post. Like I said caffine overdose.

Being from the South, I was shocked to hear of the problem you were having. I mean, hiding the lard? Here we keep our lard out for everyone to see, just like our crazy kinfolk.
Like many people have said, lard has been a part of my family cooking for as long as I can remember and people in my family live forever. Working on a farm every day of your life helps balance out the risks.
Stofsky - if I could I would send you some fried chicken. I make a bushel of it about once a week and hubby and I eat on it for a while. There is nothing I love more for breakfast than cold fried chicken and day-old cornbread that has been sitting in the oven overnight in a black skillet. The trick is to dry the cornbread out and crush it into a glass. Than pour pepper over it, then add milk. My grandmother uses buttermilk, but I never have gotten the hang of that.
Another food that is a true testament to the holiness of lard is lard biscuits. You mix lard with flour and couple of other things, freeze a big batch. When you are ready to cook some, heat some lard just to liquid, run the frozen bicuits through it and let them sit, then cook. Mmmm…Sweet Lard.
One last thing - I also remember the butcherings and, as odd as it may seem, they are good memories. Green pork is the best kind. If anyone wants, I’ll send them some fresh dove fried in lard also. So many recipes (drool)!

I don’t know how many of you guys noticed this, but in yesterday’s New York Times “Dining In/Dining Out” section, there was a huge, front-page feature devoted to…LARD.

The writers point out that it’s better for your arteries than butter, that it’s gotten a bum rap since the 1950s, that it’s simply the best fat for pie-crust, for cakes, and for frying chicken (several recipes included), and that everyone in the Greater New York Area should go right out and invest in a few buckets.

You’ll note that the OP was posted on Monday evening, and that the article appeared in the Times on Wednesday morning. Thank you…thank you…I also do palms, Tarot cards, and tea leaves.

Though when starts to get cooler, like it has recently, most of us put on shirts and long pants.

After reading the recipes that some folks have left in this thread I want to complete an earlier posting of mine. I listed a recipe for pasty crust, using lard. So here is the filling. The recipe comes from a Time-Life cookbook.

2 pounds round steak*, trimmed of fat and cut into 1/4 inch cubes
5 medium-sized boiling potatoes(about 1 1/2 pounds), peeled and coarsely chopped
3 medium sized turnips, scraped and cut into 1/4-inch cubes(about 1 1/2 cups)
1 1/2 cups finely chopped onions
1 teaspoon black pepper

Preheat the oven to 400 degrees. Combine the beef, potatoes, turnips, onions, a tablespoon of salt and the pepper in a bowl and stir them together.
On a lightly floured surface roll out one ball of dough(see previous posting)at a time into a rough circle about 1/4 inch thick. Using a plate or pot lid about 9 inches in diameter as a guide, cut the dough into a round with a pastry wheel or sharp knife. Place about 1 1/2 cups of the filling mixture on the round, in its middle third, and not quite reaching the ends. Fold both sides of the round up over the filling and press the edges of the dough together snugly at one end. Starting from the sealed end press the two edges of the round together to encase the filling securely and form a double thick band of dough about 1/2 inch wide along the seam. Crimp the band into a decorative rope or scalloped fluting.

The pasty will look sort of like a skinny football with a ropy scar acrossthe top, from end to end.

Transfer pasties to an ungreased baking sheet. Bake in middle of oven for 45 minutes or until pasties are golden brown. You can take unbaked pasties, wrap in foil and freezed them, then take one or two from the freezer at a time, unwrap, thaw, and bake.

*The original recipe calls for round steak. I usually use stew meat, trimmed of fat, and it workes fine. Cheaper too.

Source of recipe is Time-Life cookbook series Food of the World, The volume titled American Cooking:The Eastern Heartland.

Thank you for the offer, but the problem’s not fried chicken–I make a mean one myself–but chicken-fried steak. Breaded 3 or 4 times and deep-fried in lard. White gravy. Damn! This is killing me!

About the Pie Crust Thing

As a baker, lately, I can understand lard being more conducive to a flaky crust. To my intuitive mind, this makes sense, because lard is a bit "lighter"than butter. The key to pastry is to cut whatever fat you are using into the flour quickly , with the fat being on the colder side. This makes the layers of pastry set in better layers with the flour. Lard probably has the edge on liquifying at normal temp. and perhaps at separating fat from liquid. Can anyone tell me why this is? Or elaborate on the difference between milkfat and bodyfat? I’m vegetarian, so wouldn’t usually use bodyfat, but am really curious to know the actual difference.

Urrggh. To clarify: In pastry, the key is to have the fat cut in at a semi-solid state to layer properly with the flour. That layering effect is what makes a pie crust flaky. What makes me flaky is having my only time here after a long day of baking, lately.

Urrggh. To clarify: In pastry, the key is to have the fat cut in at a semi-solid state to layer properly with the flour. That layering effect is what makes a pie crust flaky. What makes me flaky is having my only time here after a long day of baking, lately.

Yes, Mac Donals used to use beef fat, aka tallow or suet, for their french fries. Thats when they were better, We still have a place in SJ that uses it, AFAIK. Yumm.

My look at all the new faces! Bombzaway, Pastor of Muppets, sitarith, and especially bwk- wlecome, welcome all to our SDMB. This is an amazing place, your new family if you care to make is so. Again, welcom, and many more wonderful posts to you all!

. . . damned if it ain’t the greasiest damn thing, piled up with fried goods for a gatherin’.

So I notice a distinct paucity of the called-for poetry regarding lard from my native region (though why we should be the ones to wax artistic about such a thing I would really like to know – consequently, I turned up lard poetry by everyone except southerners). So here’s what I’ve got – two bits of nonsense and some High (Greasy) Art:

MORNIN’ BUSINESS
By Lee Henry

Rattlin’ of pans in the pre-dawn light
signals the end of a cold bitter night.

Jawin’ and gratin’ of the coffee grinders song
Says get up cowboy its near breakin’ dawn.

A grouchy ole figure with pot hook in hand
Reflects a lifetime of cookin’ with his wrinkles
and tan.
His breakfast from memory is simple to fix
It’s salt pork, coffee, sourdough and lick.

His kitchen of canvas, chuckwagon and Hanes
Prances and dances in the flickerin’ flames.

From inside the chuckbox the Cookie removes
A large sack of flour and a bottle of booze.

With his back to the bedrolls from the bottle he takes
A nip of “White Lightnin’” to ward off the snakes.

The tools of his trade, a bowl he has kept
Thru thunder and lightnin’ and rustlers he’s met.

Washed in the streams and scrubbed by the sands
His large wooden bowl he carved with his hands.

Blendin’ the lard in the fixins so neat
From the crock pours the sourdough, it’s sour but sweet.

The biscuits are cut and then to the Dutch
Are crowded together by the master’s touch.

The coals from the fire on the lid with a lip
Are hot as a Colt drawn from the hip.

The golden brown sourdoughs from his Dutch oven pan
Has filled the craw of many-a-man.

With his back to the cowboys riding over the crest
A nip he will take before attackin’ the mess.

With bottle in hand, and the marks from a quirt
As he Toasts, “Thanks Cookie” Cut in the Dirt.

(Note: this is a cowboy poem, not from the south at all, or it woulda been better.)

Lard and Kidney Beans

by Graham Parks

Lard is very fatty,
And kidney beans aren’t blue,
They don’t go well together,
When mixed up in a stew.

But when they are in private,
Far from the public’s gaze,
They love each other very much,
And go as friends on their holidays.

One year they went to Ibeza,
Cos clubbing’s their favourite thing,
And all the time while they were there,
They stayed on the dance-floors partying.

One night the lard got lucky,
And pulled a Spanish bird,
The kidney beans were jealous,
Cos this girl was lard’s third.

Kidney beans had tried to pull,
They only got near one.
But very soon she ran away,
And claimed to be a lesbian.

So the kidney beans tried thinking,
What did lard have over them?
They remembered their friend’s aftershave,
The stuff that smelt quite grim.

They hunted for the bottle,
And splashed a little on,
By the time that they were ready,
The entire lot was gone.

When they got back on the dancefloor,
With music thudding loud,
At once appeared around them,
A gorgeous female crowd.

(Same note 'ceptin this is Yankee doggerel.)
HIS CONTENT IN THE COUNTRY

by Robert Herrick, 1591-1674

HERE, Here I live with what my board
Can with the smallest cost afford;
Though ne’er so mean the viands be,
They well content my Prue and me:
Or pea or bean, or wort or beet,
Whatever comes, Content makes sweet.
Here we rejoice, because no rent
We pay for our poor tenement;
Wherein we rest, and never fear
The landlord or the usurer.
The quarter-day does ne’er affright
Our peaceful slumbers in the night:
We eat our own, and batten more,
Because we feed on no man’s score;
But pity those whose flanks grow great,
Swell’d with the lard of other’s meat.
We bless our fortunes, when we see
Our own beloved privacy;
And like our living, where we’re known
To very few, or else to none.

(Limey lard.)

If you don’t want to eat any more of the stuff, you could always get some Red Devil Lye & make soap out of it.

Go to http://www.google.com & type in “making soap”, and you’ll get more lard soap instructions than you’d ever imagine.

My heritage is russian-german. Lard was THE staple of exisitance for my kin. Soon after my mother and father were married, she decided to make the german delicacy Fleishkeukle. It is made by rolling bread dough thin, cutting it into approximatly five inch squares, placing a patty made from a 50/50 combination of ground beef and pork with chopped onions mixed on the dough, placing another thin dough square on top, and pinching the edges together to form a little meat/dough pillow. You then fry them in LARD until a lovely golden brown. When they have cooled enough to eat, you bite a corner off, (mmmmmm corners!)drain the juice, and add ketsup/catchup to taste.

She was heating the lard in a big pot when my dad came home from work. He asked her what smelled so good as he walked to the stove. My mom, having some fun, said “it’s a german delicacy. Lard Soup!.” I guess dad almost passed out.

*Originally posted by pjcamp *

**That’s as fine a start to a post as I’ve seen in donkey’s ears.

**If ever I see that around my campfire cookin’, I just might have have an extry nip o dat moonshine.
**

**
Now why’d you have to go and (almost) spoil it all? I just about felt like there was smoke in my eyes and you go throwin’ sand on the fire!

Oh puh-leeze! Utz (properly pronounced “Ootz”) chips nasty? I guess now you’re going to tell me that Ho-Hos are superior to a Tastykake Chocolate Junior?

Of course, those of you who don’t live in Cumberland or Dauphin Counties in Pennsylvania have never experienced true potato chip nirvana. I speak, of course, of Kay and Ray’s Darks- potato chips left frying (in pure lard, of course) so long they get extra well done and come out all brownish-purple. But they’re good, even though you can hear your heartbeat slow down as you swallow them.

Regards,

Zappo
Philadelphian by birth, Harrisburger by choice

The worst fraud ever perpetrated upon america is that Oreos taste the same with veg shortening in them instead of LARD.
Yea, the LARD is my shephard, I shall not want… :wink:

Lard is good. Lard is not hydrogenated.praise lard.

while I am on the subject, rendering lard can be a fun family activity, like making sausage.
Also, a big hello to all of you from a newbie poster. I was directed here by my illustrius big brother,The Killer of Posts, Particlewill. He and I grew up with lard. My father, whos name is Laird, was renamed “Lard” by my big brother at a cub scout banquet, eons ago. Telemarketers call my parent’s house, looking for “Lard”: We place the phone next to the container until they hang up.(which takes some of them a long time.)
I promise to not air dirty familial laundry here again.
Maybe.
:wink: