[Sca-cooks] lard

[James Prescott]

An entrant I was judging last weekend had rendered his own lard for the
dishes he was making for the A&S championship competition.  Colour me
impressed.

Thorvald
He could have bought it, he chose to make his own
Location: Principality of Avacal, being bits of Western Canada


At 12:28 PM -0600 3/4/11, Stefan li Rous wrote:
>  Johnnae said:
>  <<< (If it's a problem of frying with lard, you may find that expense
>  dictates that you'll fry in oil anyway due to the expense and trouble
>  of finding a local source for lard. It's not as common as it once was.) >>>
>
>  Oh? I don't think I've ever had reason to buy it, but I've often 
> seen it among the various cooking oils and Crisco and such. I'd 
> assumed that it was a common item available in most grocery stores.
>
>  Is this not true where the rest of you live? Perhaps it is more 
> common here because of our high numbers of Hispanics and Mexican 
> cooking.
>
>  Stefan