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(Guardian)   Screw extra-virgin olive oil and heart-healthy cooking sprays - lard is back and cooking with solidified pig fat has never been hotter   (theguardian.com) divider line 108
    More: Cool  
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4870 clicks; posted to Main » on 16 Jun 2014 at 3:16 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-06-16 12:45:45 PM  
I always find the flavor of lard lacking.  While I have lard, I always prefer butter over lard in lard-type applications.  Comparing it to olive oil doesn't make much sense.  I can't think of a flavor I'd be going for where I'd substitute lard for olive oil.

Same with the charcuterie trend of lardo.  Once the thought of "ZOMG I'm eating fancy lard" passes there's not much else going on.
 
vpb [TotalFark]
2014-06-16 01:18:03 PM  
I can't really imagine refried beans with butter.
 
2014-06-16 01:23:59 PM  

vpb: I can't really imagine refried beans with butter.


It's good.  I used to buy the fat free ones and then add european butter (meaning higher fat content) as a way to avoid whatever cheap crap El Paso chucks in theirs.  I don't think I've reheated refried beans in about five years now so I can't say what I'd do now.
 
Pud
2014-06-16 01:38:21 PM  
What? No mention of bacon grease?

/When I was a kid nearly every home I'd been to kept a jar or can of bacon grease in the fridge.
//It could be used for cooking anything from eggs to grilled cheese sandwiches. It could also be used to spice up anything from baked beans to chili.
///Then again, that was back when kids played outdoors all day instead of sitting on their ass with a game controller in their hands.

////Shashies are fun.
 
2014-06-16 02:40:32 PM  
Saturated fats and cholesterol, in moderation of course, are important parts of a healthy diet.
 
2014-06-16 02:51:20 PM  

Pud: What? No mention of bacon grease?

/When I was a kid nearly every home I'd been to kept a jar or can of bacon grease in the fridge.
//It could be used for cooking anything from eggs to grilled cheese sandwiches. It could also be used to spice up anything from baked beans to chili.
///Then again, that was back when kids played outdoors all day instead of sitting on their ass with a game controller in their hands.

////Shashies are fun.


img0.etsystatic.com
My grandma had a similar set of enamel refrigerator dishes and the largest one was kept on the stove top between the two back burners. She used it to store bacon grease, which was used when we had fried potatoes, in homemade cornbread (not just in place of butter/margarine/oil, but to grease the baking pan too) and after she was no longer able to get homemade lard she started adding a little bacon grease to the Crisco when frying chicken or making bisquits.

She used homemade lard too. Rendered it herself when we still lived on a farm, and when we moved off the farm, she would buy it from some friends of ours that still farmed. At some point she wasn't able to get homemade lard, nor was she able to acquire enough pork fat to render her own so she started using Crisco. She did buy & try the lard from the grocery store, but didn't like it.
 
2014-06-16 02:56:33 PM  
i57.tinypic.com

I could actually go for a nice, hot, steaming cup of pig fat right about now.
 
2014-06-16 03:17:32 PM  
You had me at "Screw extra-virgin"
 
2014-06-16 03:17:34 PM  
Lard sucks.

Behold the ham hock. Nothing better than food with stubble.

www.tastyislandhawaii.com
 
2014-06-16 03:18:36 PM  

studebaker hoch: You had me at "Screw extra-virgin"


I don't think there is such thing as a virgin, let alone extra virgins.
 
2014-06-16 03:19:32 PM  
It left?
 
2014-06-16 03:19:41 PM  
This is the inevitable outcome of the fetishization of bacon.
 
2014-06-16 03:20:09 PM  
I've been a fan of Lard for years.  The Last Temptation of Reid was a very good album.
 
2014-06-16 03:21:07 PM  
Lard is the only way to get a pie crust truly light and flaky.
 
2014-06-16 03:22:23 PM  
Lard never left, and is the only appropriate shortening to use for pie crusts
 
2014-06-16 03:24:07 PM  
"Privately, chefs have always loved lard for its flavour and versatility - it produces heavenly pastry and crispy, flavoursome tatties - but until recently it has been their dirty little secret."

/weirdestboner.jpg
 
2014-06-16 03:24:44 PM  

DjangoStonereaver: This is the inevitable outcome of the fetishization of bacon.


Well, In my household, for almost 60 years that I have been alive, Bacon grease has been there for me.
You can deep fry chicken in it.
You just drain your leftover grease into a clean coffee can, and put in the fridge, When it's cool, Put it in the can in the freezer. Once you're done frying with it, you can drain, strain, and reuse it. When it's no longer usable, I use it for lighting outdoor fires. Or making camping candles. Or Tiki lights.
Why buy rapeseed oil when you can deep fry your french fries in bacon grease?

Oh. Nom. Nom. Nom.
 
2014-06-16 03:25:19 PM  

namegoeshere: Lard is the only way to get a pie crust truly light and flaky.


Shh. Lard AND ice chips.
 
2014-06-16 03:25:41 PM  
I'd like to screw Pam.
 
2014-06-16 03:25:45 PM  
Best farking chips, ever.

www.getutz.com
 
2014-06-16 03:25:54 PM  
While I am fat, it's not strictly because of the lard and butter and shortbread cookies.
 
2014-06-16 03:26:15 PM  

vpb: I can't really imagine refried beans with butter.


A big chuck of ham works great for me...or in a pinch a couple strips of bacon.

Never tried butter.
 
2014-06-16 03:27:17 PM  
Grandma had one of these when I was growing up
 
3.bp.blogspot.com

Me, I just pour it all in the jar...bits and pieces and all that....

/lucky I don't eat it with a spoon or put my penis in it, *biatches*
 
2014-06-16 03:27:41 PM  
Did someone mention hot and olive oil?
1-ps.googleusercontent.com
 
2014-06-16 03:27:56 PM  

ChipNASA: Grandma had one of these when I was growing up

[3.bp.blogspot.com image 320x240]

Me, I just pour it all in the jar...bits and pieces and all that....

/lucky I don't eat it with a spoon or put my penis in it, *biatches*


2.bp.blogspot.com
 
2014-06-16 03:29:09 PM  
Never used lard until I bought a couple of cast iron skillets. I used it to season the skillets, then one day decided to use it instead of canola oil to fry up some french fries. The taste difference was amazing. Now I use it regularly in other recipes.

You want to go easy on the store bought stuff since it's hydrogenated, but it has it's place in my kitchen now.
 
2014-06-16 03:29:14 PM  
Paula Deen reportedly inconsolable.
 
2014-06-16 03:29:34 PM  
The whole cholesterol scam can be traced to ONE doctor with a very strong overbearing personality and NO scientific evidence to back him up.

The Whole Grain Hoax can be traced to ONE college girl working as an intern for Sen. McGovern; a radical veggie, she wrote her prejudices into the Dept of Agriculture School Lunch Program, and nobody ever bothered to check for accuracy.

There was none.
 
2014-06-16 03:29:35 PM  
Make sure you wear a shirt!


Signed,
Sizzle Blistertitties
 
2014-06-16 03:29:58 PM  

Jiro Dreams Of McRibs: Lard sucks.


I see you've never made a decent chocolate cake.
 
2014-06-16 03:29:58 PM  

studebaker hoch: You had me at "Screw extra-virgin"


Came here for this.
 
2014-06-16 03:31:47 PM  

yakmans_dad: Jiro Dreams Of McRibs: Lard sucks.

I see you've never made a decent chocolate cake.


No, but I have made ham hock pie ala mode.

/I admit lard has its place...I always heard that mayonaise makes a moist cake
 
2014-06-16 03:31:53 PM  
Screw you Batali.
 
2014-06-16 03:32:14 PM  

vudukungfu: namegoeshere: Lard is the only way to get a pie crust truly light and flaky.

Shh. Lard AND ice chips.


Hi Grandma! Welcome to the internet! : )
 
2014-06-16 03:32:20 PM  
images.huffingtonpost.com


and I'll just leave this here


images1.friendseat.com

/come on baby. Show me your "O" face.
 
2014-06-16 03:32:56 PM  
Just the way my grandmother cooked and she lived till 99.
 
2014-06-16 03:33:30 PM  

ChipNASA: Grandma had one of these when I was growing up
 
[3.bp.blogspot.com image 320x240]

Me, I just pour it all in the jar...bits and pieces and all that....

/lucky I don't eat it with a spoon or put my penis in it, *biatches*


I have that very same container given to me by my mother. Bits & pieces, indeed!
 
2014-06-16 03:33:36 PM  

ChipNASA: Me, I just pour it all in the jar...bits and pieces and all that....


You sound... DELICIOUS!

If you are what you eat... Then, I am pork and ice cream
 
2014-06-16 03:33:58 PM  
We keep a jar of rendered bacon fat by the stove, and use some almost daily.  When you cook on stainless steel and cast iron, you need something to help prevent sticking.  The fat gives everything a great flavor, and smells fantastic when cooking.  That said, we also love cooking with olive oil, so it just depends on the type of dish you're going for.
 
2014-06-16 03:34:13 PM  
i58.tinypic.com
 
2014-06-16 03:35:34 PM  

Dahnkster: Make sure you wear a shirt!


Signed,
Sizzle Blistertitties


Sizzle and the Roaring Blistertitties is my Brian Setzer cover band
 
2014-06-16 03:35:59 PM  
i345.photobucket.com
 
2014-06-16 03:36:11 PM  

ristst: it produces heavenly pastry and crispy, flavoursome tatties


I had to look that one up, too.

Also:

I also use it on a scallop dish, again sliced very thinly, and I gently blowtorch it so it goes translucent.

o_O
 
2014-06-16 03:37:53 PM  
Oreo cookie fillings used to have lard, but not no more.  BRING IT BACK!
http://www.news.cornell.edu/stories/2008/02/getting-lard-out-kosheri ng -oreo-cookie
 
2014-06-16 03:37:54 PM  

vudukungfu: DjangoStonereaver: This is the inevitable outcome of the fetishization of bacon.

Well, In my household, for almost 60 years that I have been alive, Bacon grease has been there for me.
You can deep fry chicken in it.
You just drain your leftover grease into a clean coffee can, and put in the fridge, When it's cool, Put it in the can in the freezer. Once you're done frying with it, you can drain, strain, and reuse it. When it's no longer usable, I use it for lighting outdoor fires. Or making camping candles. Or Tiki lights.
Why buy rapeseed oil when you can deep fry your french fries in bacon grease?

Oh. Nom. Nom. Nom.


Believe me, I have no argument with the use of lard in cooking (though I have something of a problem
with smearing it directly on bread. That just seems... wrong...).

What I have is the faddishness of it all.  But I'm a humble guy.

/Would, however, like to try lard slathered on Giada
 
2014-06-16 03:38:34 PM  
I forgot to mention

TEAM DUCK FAT
 
2014-06-16 03:39:30 PM  
www.cornucopia.org

There can be only one.
 
2014-06-16 03:39:51 PM  
From the sausague pizza thread


Rozinante  " We assert our place at the top of the food chain by grinding animals up and shoving them up their own asses.

/and dining in their melted fat
 
2014-06-16 03:40:59 PM  
I've just been using Subby's mom's underboob sweat, seems to be working well so far
 
2014-06-16 03:41:24 PM  
Headline that starts 'Screw extra virgin" doesn't go where I hoped it would.
 
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