The Demise of Lard

Discussion in 'General Discussion' started by dirtsailor2003, Apr 29, 2013.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    When I travel I download a bunch of podcasts from various places. Several food related ones are from, and Slate's table to Farm. I also download shows from NPR such as Car talk, Wait Wait don't tell me and Planet Money. One of the episodes I downloaded was "Who Killed Lard". I found the information interesting and thought some might like to listen too. Here's the link to the podcast and also to a newspaper article summarizing the info:
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    I can find lard all the Publix here!  Will go listen!

  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Very interesting, thanks for sharing.  Although we have cooking oils, olive oils, clarified butter and whole butter to cook with, my wife and I insist on using lard at times.  I can't think of fried potatoes or biscuits without using lard. It can be used in breads that call for butter or olive oil and my wife wouldn't think of making a pie crust without using bear lard.  Oh, I do save that bacon grease also, can't beat it to fry those eggs in.

  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Lard is lower in saturated fat and cholesterol, and it has more unsaturated fat than butter. And, unlike many of the margarines and oils we’ve gone to, lard contains no trans fat.
  5. good to know, lard is a must for carnitas.
  6. bear55

    bear55 Master of the Pit

    Lard is also a must for refried beans.
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yeah buddy
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Lard is also a 'must' for making tamales. No problem getting it up here in the NW corner. I've seen coconut oil (?) or is it a solid? in Costco now being advertised as the way to go when oil is needed for cooking. Truthfully, I have yet to Bing it for info...wondering if any SMF'ers have experience with it.
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It's good to know that lard is making a come back. Our family has never used the margarine or "plastic butter" as my dad called it. My mom does use Crisco, as does my Fiancee. In my neck of the woods lard is harder to find, but the wholesale restaurant supply has it, as does the Hispanic markets.

     I also save bacon grease, it's good on just about everything!
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    My wife inherited her grandmothers recipe box. Everything is shortning and lard. Her grandmother was quite a baker.
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Chef Willie , we used to get it and it was a solid.  Seems like it came in two gallon containers and we used it exclusively for making popcorn.

  12. fpnmf

    fpnmf Smoking Guru OTBS Member

  13. my household also uses lard for most things, and that famed famed bacon grease....bacon grease for eggs, potatoes, to brown LIVE!!!! hahahaha. nothing the mexican stores cant take care of, in our local carniceria(meat market) they have fresh pork fat trimmings you can buy, takes me back to being a little kid on the farm and my dad would butcher a hog, and my grandfather trimming up fat pieces to throw into a cazo for carnitas! be a kid again.

  14. Coconut oil is good stuff, I use a lot of it.
    It helps moderate blood glucose.


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