[Sca-cooks] lard

[David Walddon]

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. 

Eduardo 


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.  
>> Aelina
> 
>> 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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