lard!

[moominmolly]

Hi! Do you have any recipes that you really prefer to make with lard? Would you share them with me? Right now I plan to make fried eggs and maybe a pie crust, but then what?

Comments

[muckefuck.livejournal.com]

http://thisiswhyyourefat.com/post/108653927/lardz (http://thisiswhyyourefat.com/post/108653927/lardz-deep-fried-lard-balls-topped-with-sugar).

[moominmolly.livejournal.com]

Mmmmmm! *hleurgh*

[muckefuck.livejournal.com]

Seriously, Rotkohl (http://www.cooks.com/rec/search/0,1-0,red_cabbage,FF.html). (This recipe omits what, IMHO, is the most important step: Add the cabbage first, stir to make sure it is completely coated with the drippings, then add the other ingredients. If you don't do this, you'll have a big pot of pale pink mush. Also, I prefer to use a tablespoon or two of fruit preserves--redcurrant if you can get it--to sweeten the sauce rather than brown sugar. Add it at the end, once the cabbage is tender.)

And, of course, deep-frying. Even if you use something like peanut or corn oil for most of the fat, a tablespoon of lard (or suet or shmaltz) makes all the difference in taste.

[moominmolly.livejournal.com]

Oh, that sounds delicious, and I've never had it (or even heard of it). Thanks, it totally goes on the list.

[signsoflife.livejournal.com]

http://tinyurl.com/52h8xh

Not, I admit, lard. But one could adapt it.

[intuition-ist.livejournal.com]

my ghod, that's nauseating. (and i *am* fat...)