skilletlicker said:Goodweed, I always read your posts with great interest, often thinking you are agreeing, but after walking away I'm never quite so sure. We do seem to agree that mdowod ought to try Crisco in grandma's cookies, but after that, I just might not be smart enough to distinguish, in your comments, the differences between agreement, skepticism, and mocking; mind you, I don't object to any of them.
Are Armour or Bryon brands "natural lard," or is that a term you reserve for pork fat that has been rendered naturally in the way mdowod's grandma's great-grandmother might have done. I have read that such lard is still available but not a mass marketed product.
Someone will soon profit from a book titled "Saturated Fats vrs. Trans Fats for Dummies."
skilletlicker said:Are Armour or Bryon brands "natural lard," or is that a term you reserve for pork fat that has been rendered naturally in the way mdowod's grandma's great-grandmother might have done. I have read that such lard is still available but not a mass marketed product.
LARD AND HYDROGENATED LARD, BHA, PROPLY GALLATE AND CITRIC ACID ADDED TO HELP PROTECT FLAVOR
subfuscpersona said:... If you purchase it, it should just say lard. Not "lard and hydrogenated lard and other chemical krap", just lard.
The one-pound block of Armour Lard that I have in my freezer lists the following ingredients on the package
Armour lard is not "natural lard", since it contains hyrogenated lard and other chemical preservatives and additives.
I don't know Goodweed's opinion, but in mine, "natural lard" is pork fat that has been rendered naturally. If you purchase it, it should just say lard. Not "lard and hydrogenated lard and other chemical krap", just lard.