david at vastrepast.com
Sat Mar 5 18:43:53 PST 2011
It also contains citric acid and other things including color.
It is so easy to do your own (which I do) and will be using in this years Kingdom Arts and Sciences contest that it seems silly to buy it.
On Mar 5, 2011, at 5:41 PM, Honour Horne-Jaruk wrote:
> Respected friends:
> (from) > >>> <yaini0625 at yahoo.com>
>> 3/4/2011 1:10 PM >>>
>> I have seen Lard O'Buckets in many of the Hispanic cooking
>> sections of the grocery stores.
>> From: Kathleen Roberts <karobert at unm.edu>
>> I saw a 5 gallon sized bucket of it at Shamrock Foods
>> retail store the other day. Kinda spooky.
> I recommend caution in using commercial lard. Almost all of it has been hydrogenated to either "improve uniformity" -- they added softer muscle fats and want to hide that -- or to "extend shelf life" -- they want it to still be salable months or years past its natural rancidity date.
> Hydrogenation makes it act _very_ differently from real lard. It not only neither fries nor blends like the real thing, it doesn't take very much to be very bad for you.
> I won't even bother talking about the preservatives. I just ate.
> Yours in service to both the Societies of which I am a member-
> (Friend) Honour Horne-Jaruk, R.S.F.
> Alizaundre de Brebeuf, C.O.L. S.C.A.- AKA Una the wisewoman, or That Pict
> FORTE EST VINUM, FORTIOR EST REX, FORTIORES SUNT MULIERES: SUPER OMNIA VINCIT VERITAS
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