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Old 01-08-2012, 10:11 PM   #61
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Originally Posted by Alan View Post
Great poster , from 2 years after I was born. I confess that I am from the lard generation.
The American marketing is pretty subtle, too:
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Old 01-09-2012, 12:27 PM   #62
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Originally Posted by kyounge1956 View Post
Speaking of salads, there is also a potato salad dressed with bacon-&-dripping, which I believe is made something like this: boil the potatoes and cut them into cubes, then fry the bacon until it is crisp and crumble it into small pieces. In the same pan fry chopped onion, then add vinegar, a little sugar, and celery seed to make the dressing. Mix the cubed potatoes, bacon bits and dressing. Serve warm.
Yes that is German potato salad. My grandmother used to make it.

My mother would save bacon fat and use it to flavor things she fried.

As a vegetarian there are things that I'd never eat again but would enjoy. No one stopping me but me.

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Old 01-09-2012, 12:29 PM   #63
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Originally Posted by veremchuka View Post
As a vegetarian there are things that I'd never eat again but would enjoy. No one stopping me but me.
Based on your avatar I'd recommend some red meat. Your color is a little off...
Numbers is hard

Although rare, it is possible to read something on this forum you don't agree with and simply move on with your life

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Old 01-09-2012, 01:58 PM   #64
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As a kid I remember that the Mom and Pop corner grocery always displayed buckets of lard on the meat counter. Come to think of it, my Mom always saved the lard buckets

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Old 01-09-2012, 02:11 PM   #65
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I have really enjoyed this Lard thread. And I didn't even use lard until about a year ago! Now it's a regular "condiment" - LOL! (just for cooking Mexican style beans)
Well, I thought I was retired. But it seems that now I'm working as a travel agent instead!
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Old 01-09-2012, 02:15 PM   #66
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One more lard recipe:

My mom and her sisters use to spread lard on the wood stove and throw very thinly sliced potatoes on - I guess that was the forerunner to chips.

Anyhow - works great in a cast iron frying pan too.
Inside me is a skinny person crying to get out, but I can usually shut the b*tch up with cookies
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Old 01-09-2012, 02:24 PM   #67
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Originally Posted by JOHNNIE36 View Post
Mom also made a tossed salad and the dressing was fried up little pieces of bacon and the drippings. She called it wilted lettuce. Anyone ever hear of this type salad?
I have made it as did my mother and grandmother, both with lettuce and shredded cabbage. Green of choice, onions, bacon and drippings, vinegar and sugar. As the "evil" nature of bacon grease was pushed my mother did the bacon in the microwave with paper towels to absorb the grease.

I also recall cooking bacon and then doing the eggs in the skillet after the bacon was done.

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