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Old 01-02-2008, 11:44 AM   #11
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it's used in making tamales and refried beans too.
So the filtered (thru a coffee filter) bacon drippings I have in the fridge should last years?
hmmm, I don't know about that. My bacon drippings don't last long, certainly not one year. I can see a difference between my lard and bacon drippings. I don't strain my bacon drippings, my lard is pure, smooth lard. I would be nervous about keeping bacon drippings for years. Actually I am nervous about keeping the lard this long, but the lard is showing no changes at all.
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Old 01-02-2008, 12:02 PM   #12
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According to my dear, departed aunts, farm wives both, whose husbands raised pork (and other meats) for market, the lard is pretty much indestructible, but not so, the bacon fat. However, the bacon fat at our house gets recycled so often it doesn't have a chance to spoil.

If I had that much lard, I would not be mixing it with anything for piecrusts. The flavor and texture of lard piecrusts are by far better (imho) than any others.
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Old 01-02-2008, 12:29 PM   #13
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Makes great french fries. Enjoy it while you can. The food police (like NYC's Mayor and potential pretender to the presidential throne) seem bent on having stuff like lard outlawed
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Old 01-02-2008, 01:02 PM   #14
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Makes great french fries. Enjoy it while you can. The food police (like NYC's Mayor and potential pretender to the presidential throne) seem bent on having stuff like lard outlawed
Really? Why on earth would they outlaw it?
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Old 01-02-2008, 01:46 PM   #15
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as we learn more about fats and nutrition in general, we find that lard is no so unhealthy after all. Certainly preferable to have a natural fat than a hydrogenated one, or one made undigestible.
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Old 01-02-2008, 02:21 PM   #16
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as we learn more about fats and nutrition in general, we find that lard is no so unhealthy after all. Certainly preferable to have a natural fat than a hydrogenated one, or one made undigestible.
..but the jury is still out on the fat subject. Too much of most anything is not good. I still think moderation is the key. We have way too much leisure time and simply eat way too much. Convenience may be our worst enemy. Two cents, that's all, nothing else.
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Old 01-02-2008, 02:36 PM   #17
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I use lard when making yorkshire puddings.
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Old 01-02-2008, 03:32 PM   #18
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clogging arteries
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Old 01-02-2008, 04:32 PM   #19
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..but the jury is still out on the fat subject. Too much of most anything is not good. I still think moderation is the key. We have way too much leisure time and simply eat way too much. Convenience may be our worst enemy. Two cents, that's all, nothing else.
I actually completely agree with you on this....
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Old 01-02-2008, 05:03 PM   #20
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Oh man--go fry something!!!

Take a cut up chicken. put some flour in a bag with salt and pepper. Drop the chicken pieces in and shake. Get the lard hot and gently lay the floured pieces into the hot grease... Best fried chicken you will ever eat....
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