Posted on 03/02/2019 5:42:13 AM PST by PJ-Comix
You answered your own questions... you can get it from the butcher... just call them a couple days ahead and ask them to collect it for you... the y will also collect beef Liam which makes the best fries
I haven’t seen a butcher in 15 years.
When you use those cast iron pans you will be AMAZED at how hot they get at a very low setting.
We have a top rate butcher at “The Butcher Shop” here at the Lake of the Ozarks.
He supplies many of our local restaurants.
His flat iron roasts are just excellent...
Right, the shelf stable stuff is hydrogenated just like margarine.
Okay, I know a Mexican mercado where I get my Pollo Rojo so the next time I go there I will ask for fresh Manteca.
I would think not.
https://m.youtube.com/watch?v=QieI4Xnr7uY
I raid a few pigs a couple of time and always ended up with a ton of fat. This is what did with it.
Worked great. It was also easy.
Many years ago, my dad would save the grease from making breakfast bacon. He stored it in empty coffee cans.
The grease was the oil for skillet-popped popcorn,
That’s what we did in our home too.
Low carb is the way to go. My brother has advancing diabetes and carries a syringe. I tried to talk him into the diet, but to no avail. Been doing low carb for 30 years now with sugar binges every 3 or 4 months... hey, that’s livin’... and I don’t even catch colds. Blood pressure usually around 117/68 @ 68 yrs old.
Okay, so WHERE can one buy leaf lard?
Proper Foods Leaf Lard, Non-Hydrogenated, Cooking & Baking, 16 oz Tub
by Proper Foods For Life
4.7 out of 5 stars 113 customer reviews
| 44 answered questions
Amazon’s Choice for “leaf lard”
https://www.amazon.com/Leaf-Lard-Premium-Non-Hydrogenated-Pasture/dp/B00N09XSRK?th=1
That sounds like the making of a first-class meme!
“...new cast iron skillet....”
We have an old “Dutch Oven” cast iron cook pot, belonged to my wife’s Great Grandmother.
It’s an amazing piece of cookware. You really do not need the heat set high to cook with it, as it even distributes the heat.
Thanks for the video. Haven’t seen Lard in years. My grandmother used to keep a can of Crisco in the pantry. I guess that’s the closest to lard that I remember.
Dad was stationed overseas in the 1950s in Japan where I grew up an Army Brat.
We lived in an off-base house across the street from the Army housing area.
Making popcorn was a big deal.
The aroma of popcorn/bacon grease on Sunday afternoon would bring the Japanese neighborhood kids over to knock on our door.
Mom would let them in, provide bowls for each kid as we watched an English language movie (one per week) on Japanese TV.
My mom made the best fried chicken using Crisco.
You need to find a purveyor of artisan pork in your area. We have Tails and Trotters where we live.
What did you use to cook in before you found the cast iron skillet? I’ve always used cast iron. Usually cook with my grandmother’s 10” cast iron skillet and my grandfather’s 6” one. Have an aluminum one that’s ok but there’s that aluminum Alzheimer thing and a teflon one that’s all beat up and no longer has the coating but I go for the cast iron first.
FYI, the little 6” one is the one I do crepes in (yes, you can low car crepes). It’s also great for single servings of whatever.
My new favorite chicken is to take tenders or sliced breast or thigh if you’re that ambitious and spiral roll a half piece of raw bacon around each piece. No need for any seasoning. Cook them stove top in a skillet until done. Set the pieces aside. In the skillet with the drippings, add 2 oz. of cream cheese and stir to melt. Drizzle the cheese mixture over the chicken. Enjoy. Three ingredients!
Another tip. When you don’t need the chicken skin, such as in a soup, don’t toss it. Season with salt and whatever seasonings, fry or bake it crispy to make cracklin’s. Don’t use flour to keep it carb friendly. It’s better without the flour anyway.
Speaking of lc crepes and chicken, slice lc crepes into strips to use as lc noodles in chicken noodle soup. Mix together 3 eggs and 2 T cream and salt. Pour into skillet let sit until done on one side, then flip to the other. Use as a crepe or slice to make lc noodles.
Yeh,no thanks on the lard. I’m from the South and grew up eating everything fried in lard. Half the people I know are having stents, open heart surgery and gall bladder removal.
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