Re: question for Belinda re: lard

[Guest guest]

In a message dated 6/14/2002 1:46:57 PM Central Daylight Time,

astrid.froese@... writes:

> I read that you make your own lard. Is it easy to do?

When we butcher a hog we grind the fat, put it in a big black kettle outside

and build a fire under it. It is not difficult but it does need to be watched

closely or it will burn.

Do you use it in pie crust?

Don't make pies, so the answer is no. <G> I use it for frying most

everything I fry. We use it for deep frying everything we deep fry. I use it

in recipes that call for something other than butter for fat.

What does real lard taste like anyway?

That has got to be one of the most difficult questions to answer. All I can

think of is bacon grease without the salt or possible smoke flavor.

I'm always

> looking for something to make pie crust with that actually works.

Give it a try, can't hurt.

Belinda

[Guest guest]

In a message dated 6/14/2002 2:19:12 PM Central Daylight Time,

svnmn@... writes:

> Of course I should not speak for Belinda, but being a

> bit of a ham... (sorry, bad pun)

>

> My Mom used to just take raw lard from a butcher shop

> and fry it for days at low temp, pouring off the clear

> lard. There were crunchy leftovers that we loved as

> kids. We called them cracklings, and they never

> lasted long.

>

> Steve

We put the fat in the kettle in the morning and the lard is usually done by

lunch time.

Belinda

LaBelle Acres

www.labelleacres.com

[Guest guest]

Of course I should not speak for Belinda, but being a

bit of a ham... (sorry, bad pun)

My Mom used to just take raw lard from a butcher shop

and fry it for days at low temp, pouring off the clear

lard. There were crunchy leftovers that we loved as

kids. We called them cracklings, and they never

lasted long.

Steve

--- Astrid Froese <astrid.froese@...> wrote:

> I read that you make your own lard. Is it easy to

> do? Do you use it in pie crust? What does real

> lard taste like anyway? I'm always looking for

> something to make pie crust with that actually

> works.

> Astrid

>

>

> [Non-text portions of this message have been

> removed]

>

>

=====

# Steve Veeneman - svnmn@...

# What do you really want...

__________________________________________________

[Guest guest]

First you have to find a nice properly raised pig.

Peace,

Kris , gardening in northwest Ohio

----- Original Message -----

From: " Astrid Froese " <astrid.froese@...>

< >

Sent: Friday, June 14, 2002 2:50 PM

Subject: question for Belinda re: lard

> I read that you make your own lard. Is it easy to do? Do you use it in

pie crust? What does real lard taste like anyway? I'm always looking for

something to make pie crust with that actually works.

> Astrid

>

[Guest guest]

>

> Do you use it in pie crust?

>

> Don't make pies, so the answer is no. <G> I use it for frying most

> everything I fry. We use it for deep frying everything we deep fry. I use

it

> in recipes that call for something other than butter for fat.

It's supposed to be the very best for pie crust.

> What does real lard taste like anyway?

>

> That has got to be one of the most difficult questions to answer. All I

can

> think of is bacon grease without the salt or possible smoke flavor.

I think the taste of the fat on a nice tender pork chop would give you an

idea. I used to love the fat on the pork chop, then I went to low fat 8-(,

now I'm not quite sure I can trust the quality of the pig.

Kris

[Guest guest]

Raw lard is a traditional food in Ukraine.

Roman

Steve Veeneman wrote:

>

> Of course I should not speak for Belinda, but being a

> bit of a ham... (sorry, bad pun)

>

> My Mom used to just take raw lard from a butcher shop

> and fry it for days at low temp, pouring off the clear

> lard. There were crunchy leftovers that we loved as

> kids. We called them cracklings, and they never

> lasted long.