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01-07-2012, 06:48 PM
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#1
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Apr 2004
Location: South Texas~29N/98W Just West of Woman Hollering Creek
Posts: 6,674
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Lard
My mother used lard a lot when I was a little kid, but I also recall that she later used Crisco. I guess she switched. I never asked her, nor discussed it with her. I'm feeling nostalgic. This could be all that you ever wanted to know about lard...
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You rarely see lard on menus. There aren't shelves and shelves of it in every supermarket. In this country, we've sort of lost touch with the once beloved pig fat
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The Friday Podcast: Who Killed Lard? : Planet Money : NPR
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01-07-2012, 06:54 PM
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#2
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Administrator
Join Date: Jul 2005
Location: N. Yorkshire
Posts: 34,130
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The town in England we lived in for 7 months this year had an award winning fish & chip shop which we frequented. One of the reasons given was that he used lard in the friers, and you could see the white congealed lard on the boxes once the food had been eaten and everything had cooled down.
Very nostalgic and very tasty.
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Retired in Jan, 2010 at 55, moved to England in May 2016
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01-07-2012, 07:04 PM
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#3
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Thinks s/he gets paid by the post
Join Date: Jul 2005
Location: Los Angeles area
Posts: 1,708
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.
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learn, work, save, invest, fire
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01-07-2012, 07:09 PM
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#4
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Administrator
Join Date: Jul 2005
Location: N. Yorkshire
Posts: 34,130
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Great poster , from 2 years after I was born. I confess that I am from the lard generation.
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Retired in Jan, 2010 at 55, moved to England in May 2016
Enough private pension and SS income to cover all needs
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01-07-2012, 07:12 PM
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#5
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Administrator
Join Date: Apr 2006
Posts: 23,041
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My English mother told me that, during WW II, they might have streaky bacon for lunch and spread the congealed fat (which I guess is technically lard) on bread for dinner.
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Living an analog life in the Digital Age.
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01-07-2012, 07:14 PM
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#6
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Thinks s/he gets paid by the post
Join Date: Nov 2006
Location: Bossier City
Posts: 2,183
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“Change is the law of life. And those who look only to the past or present are certain to miss the future.”
-John F. Kennedy
“Hard work never killed anybody, but why take a chance?” - Edgar Bergen
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01-07-2012, 07:16 PM
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#7
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Thinks s/he gets paid by the post
Join Date: Nov 2009
Location: SF East Bay
Posts: 4,342
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I remember spreading warm lard on bread. I think the lard came from the pan that Mum had just finished cooking or frying something in. Maaaan, was it tasty.
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01-07-2012, 07:18 PM
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#8
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Dec 2006
Location: Collin County, TX
Posts: 9,296
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My paternal grandfather ate lard all of his life. Dang if it didn't kill him....
He only lived to be 94 years old.
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There's no need to complicate, our time is short..
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01-07-2012, 07:18 PM
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#9
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Thinks s/he gets paid by the post
Join Date: Nov 2009
Location: SF East Bay
Posts: 4,342
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In fact I'm pretty sure it came from the pan after something had been cooked in it because I remember all the tasty crunchy bits that were mixed in with the lard and ended up on my bread. Mmmmm....
__________________
Contentedly ER, with 3 furry friends (now, sadly, 1).
Planning my escape to the wide open spaces in my campervan (with my remaining kitty, of course!)
On a mission to become the world's second most boring man.
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01-07-2012, 07:19 PM
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#10
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Thinks s/he gets paid by the post
Join Date: Nov 2009
Location: SF East Bay
Posts: 4,342
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Quote:
Originally Posted by bbbamI
My paternal grandfather ate lard all of his life. Dang if it didn't kill him....
He only lived to be 94 years old.
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You never know - he might have lived to have been 95 otherwise
__________________
Contentedly ER, with 3 furry friends (now, sadly, 1).
Planning my escape to the wide open spaces in my campervan (with my remaining kitty, of course!)
On a mission to become the world's second most boring man.
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01-07-2012, 07:20 PM
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#11
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Administrator
Join Date: Jul 2005
Location: N. Yorkshire
Posts: 34,130
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Quote:
Originally Posted by Gumby
My English mother told me that, during WW II, they might have streaky bacon for lunch and spread the congealed fat (which I guess is technically lard) on bread for dinner.
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Never mind WW II, we did that, and more, all through the 50's and 60's. We used to love " dripping sandwiches". Enough salt and saturated fat to clog a hundred arteries by today's standards.
btw, rationing in the UK didn't end until 1955.
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Retired in Jan, 2010 at 55, moved to England in May 2016
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01-07-2012, 07:21 PM
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#12
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jun 2002
Location: Texas: No Country for Old Men
Posts: 50,021
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Quote:
You rarely see lard on menus. There aren't shelves and shelves of it in every supermarket. In this country, we've sort of lost touch with the once beloved pig fat.
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Lard does appear to have slipped off the supermarket shelf - except in locales where tamales are made. A tamale made without lard isn't really a tamale.
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Numbers is hard
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01-07-2012, 07:22 PM
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#13
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Thinks s/he gets paid by the post
Join Date: Apr 2006
Posts: 1,684
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In the 1960's we had a little aluminum container on the stove for the collection of bacon drippings to be used for "seasonings and flavorings" in other dishes. It had a strainer in the top with a lid over that. I guess other fat made it's way into it. That is just how it was done in that era.
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01-07-2012, 07:26 PM
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#14
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Dec 2006
Location: Collin County, TX
Posts: 9,296
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....and the only 'medicine' he took was Geritol.
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There's no need to complicate, our time is short..
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01-07-2012, 07:26 PM
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#15
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Recycles dryer sheets
Join Date: Mar 2007
Posts: 106
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I can't believe I am the only person that took bacon fat and sugar sandwichs to school for lunch.
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01-07-2012, 07:32 PM
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#16
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jun 2002
Location: Texas: No Country for Old Men
Posts: 50,021
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Quote:
Originally Posted by 14thMed
I can't believe I am the only person that took bacon fat and sugar sandwichs to school for lunch.
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If you hadn't, maybe your screen name would be only 8th or 9th med?
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Numbers is hard
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01-07-2012, 07:32 PM
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#17
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Administrator
Join Date: Apr 2006
Posts: 23,041
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Quote:
Originally Posted by Alan
Never mind WW II, we did that, and more, all through the 50's and 60's. We used to love " dripping sandwiches". Enough salt and saturated fat to clog a hundred arteries by today's standards.
btw, rationing in the UK didn't end until 1955.
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Odd you should mention that. She always called it "drippings on toast"
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Living an analog life in the Digital Age.
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01-07-2012, 07:40 PM
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#18
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Administrator
Join Date: Jul 2005
Location: N. Yorkshire
Posts: 34,130
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Quote:
Originally Posted by Gumby
Odd you should mention that. She always called it "drippings on toast"
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My Dad was still eating dripping sandwiches and dripping on toast in his 80's. (In between his fags cigarettes of course).
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Retired in Jan, 2010 at 55, moved to England in May 2016
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01-07-2012, 07:43 PM
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#19
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Thinks s/he gets paid by the post
Join Date: Oct 2006
Location: North-Central Illinois
Posts: 3,228
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My grandma had a gallon tin bucket of rendered lard in her kitchen until the day she died in the late 1960's. She also had a tin can on the stove for bacon grease. If she made something fried, it was definitely fried in either lard or bacon grease!!!
Also, my Mom always had a pan of bacon grease sitting on the stove, ready and waiting to be used for nearly every meal. She always had a can of lard handy too. Eventually she switched over to Crisco shortening to replace the lard sometime in the mid-70's. However, she has never given up on bacon grease!
Both grandma and Mom swore that you couldn't possibly make decent pie crust without real lard, and that 'shortening' just couldn't match it!
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01-07-2012, 07:44 PM
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#20
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gone traveling
Join Date: Sep 2011
Location: Placerville
Posts: 161
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Quote:
Originally Posted by Major Tom
In fact I'm pretty sure it came from the pan after something had been cooked in it because I remember all the tasty crunchy bits that were mixed in with the lard and ended up on my bread. Mmmmm....
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We called those 'scrappies' excellent stuff, the scrapings from the bottom of a fry pan.
Lard is great stuff; best donuts in the world are deep fried in lard. You just haven't lived until you've eaten french fries all cooked up in lard. I raise 2 pigs a year and get my lard for 'free'. I render it down and use the skin as cracklin's. Yum!!
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