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Message |
    
Robert Little
Citizen
Username: Boblittle
Post Number: 245
Registered: 4-2003
| | Posted on Sunday, November 27, 2005 - 5:39 pm: |     |
I'm planning a run out to Amish country to pick up some leaf lard. Private line me if you want me to pick some up for you. It's the best thing for deep-frying and pie crust.
Am I trying to kill you? No. Lard has just 40 percent saturated (i.e., "bad") fat. It's monounsaturated ("good") fat is 45 percent. (Compare butter: 60/23.) When unhydrogenated, it's low in trans-fats, unlike Crisco.
However, the lard (labelled on the flip side "Manteca") you get at the market is hydrogenated.
But Amish butchers still make old-fashioned leaf lard. I'm heading to Dietrich's Meats out the I-78 in Pennsylvania. |
CLK
Supporter
Username: Clkelley
Post Number: 1691
Registered: 6-2002
| | Posted on Monday, November 28, 2005 - 7:57 am: | |
Bob, this has to be refrigerated, right? Also - can you freeze leaf lard?
Just curious how long this would keep, which would help people determine if they want to get some.
When are you going?
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davidbuckley
Citizen
Username: Davidbuckley
Post Number: 438
Registered: 5-2001
| | Posted on Monday, November 28, 2005 - 9:48 am: | |
Hi Bob.
There is a new non-hydrogenated Crisco available, apparently.
Have a good trip.
Be well and drive safely,
David |
monster
Supporter
Username: Monster
Post Number: 1616
Registered: 7-2002
| | Posted on Monday, November 28, 2005 - 12:59 pm: | |
I just drove by Deitrich's this weekend, twice.
Now what ya' need is some Hatfield Lard
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Robert Little
Citizen
Username: Boblittle
Post Number: 246
Registered: 4-2003
| | Posted on Monday, November 28, 2005 - 6:35 pm: | |
CLK--
My research tells me you can freeze the stuff but it will go rancid faster than hydrogenated fats. Hydrogenation is trading shelf life for, well, your life.
I aspire to go the first week in December, depending on work. A side trip to Cabela's is on the agenda.
David--
Crisco's website says there's a zero trans-fat version, but it's still hydrogenated. Their non-hydrogenated stuff isn't solid at room temperature, such as their Canola cooking oil. The solid stuff is better for pie crusts, which I quondom made with a butter-shortening hybrid. In any event, my goal is the better taste and texture of leaf lard.
Monster--
I defer to your greater knowledge of lard and of the Keystone State, but I'm not willing to drive all the way to Hatfield.
Lardly Yours,
Bob |
Lizziecat
Citizen
Username: Lizziecat
Post Number: 954
Registered: 5-2003
| | Posted on Monday, November 28, 2005 - 8:15 pm: | |
What is leaf lard? Is it a pork product? |
monster
Supporter
Username: Monster
Post Number: 1619
Registered: 7-2002
| | Posted on Monday, November 28, 2005 - 8:22 pm: | |
Buy Quality Hatfield Products at these retailers,
http://www.hatfieldqualitymeats.com/buy/where-to-buy-3.htm
How to render your own lard
Get 2 or 3 pounds of fresh pork fat-back. If you go to a butcher shop, tell him you want it for rendering and he will cut it into coarse chunks, otherwise you will have to do this yourself at home. Place it in a heavy kettle with 1 cup of water, bring to a boil over medium heat.
Once it begins to boil, reduce heat to a medium low and continue to cook until the fat pieces have shrunk to small toasty bits and the fat is a clear yellow, this should take about two hours.
When done allow to cool and store in a glass container in the fridge, use plastic if you wish, but it will never be squeaky clean again. |
Brett
Citizen
Username: Bmalibashksa
Post Number: 2024
Registered: 7-2003
| | Posted on Monday, November 28, 2005 - 9:15 pm: | |
If you’re interested in Lard I can get you a ton.
We retire our horses to Amish country. They’re all ready broke for a harness, and enjoy the occasional work that they are provided. Very rarely will you do business with the Amish, they’re actually Mennonites. The Amish sell to the Mennonites, The Mennonites sell to us, and then they buy what the Amish need and give it to them.
We have more Candles, and quilts then we know what to do with because the Amish families always send along a gift for us.
December is a hard month for trading, the holidays are busy for them and the Meadowlands opens for us, but once the New Year hits I can pass along that Leaf Lard would be welcome. Usually the gifts range $75 - $100. How much Lard is that??
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Amateur Night
Citizen
Username: Deborahg
Post Number: 1674
Registered: 5-2001
| | Posted on Monday, November 28, 2005 - 10:17 pm: | |
That's a Load of Lard. Actually, Brett, I'd be more interested in a quilt.... |
Dave
Supporter
Username: Dave
Post Number: 8015
Registered: 4-1997
| | Posted on Tuesday, November 29, 2005 - 10:08 pm: | |
I'm officially declaring becoming a vegetarian after reading this thread.
Except for ribs. And hamburgers. And filet mignon. And saussage with brocolli rabe. And clams with chorizo. And…
oh just forget it |
SO Ref
Citizen
Username: So_refugee
Post Number: 1294
Registered: 2-2005
| | Posted on Tuesday, November 29, 2005 - 10:19 pm: | |
Whew!! I thought someone had spotted me out jogging... |
Lucy Smith
Citizen
Username: Lucy123
Post Number: 59
Registered: 6-2005
| | Posted on Thursday, December 1, 2005 - 9:27 pm: | |
I have to say this is one of the funniest threads i have read in awhile...i'm sitting here crying....
SO Ref...you are one funny poster....LMAO...
thanks guys...maybe we should post this thread on the "i'm depressed...cheer me up" thread...it sure cheered me up!  |
Robert Little
Citizen
Username: Boblittle
Post Number: 257
Registered: 4-2003
| | Posted on Tuesday, December 6, 2005 - 12:15 am: | |
Might have to wait until January. Can't take the time. But I'll keep you informed. |
phyllis
Citizen
Username: Phyllis
Post Number: 455
Registered: 6-2001
| | Posted on Tuesday, December 6, 2005 - 6:50 pm: | |
I spent some time in China, and when I bought pork at the market, you got a whole slab - skin, fat and all. In the beginning I kept asking them to trim it so I was just taking home the meat - and they would look at me like I was nuts.
Finally, someone explained the lard-making process. So the last three months there I made up batches of lard and really came to appreciate that certainly dishes only worked with lard, not oil.
It wasn't a skill I planned on bringing home, and I'm happy that I have never used since, but I feel better actually knowing how this and those other random pork products are made. |
Holly
Citizen
Username: Holly
Post Number: 9
Registered: 2-2004
| | Posted on Saturday, December 10, 2005 - 12:58 pm: | |
For what it's worth--I grew up in Kentucky. Both of my parents grew up on farms. Did their own hog killing. Salt cured country hams. And, my mother who is a very good cook says nothing fries like lard. The fried chicken I grew up on was far superior to any stuff I've ever eaten in the north. Lard cooks at a higher temp than just about anything except peanut oil. The chicken was not heavy and saturated. .
In frying chicken it was generally accepted that reused lard was actually superior to the first round use. And of course, the "cinders", ie, the fried flour that falls off into the grease, are saved in the bottom of the skillet mixed with milk, to make cinder gravy. Put that on your mashed potatoes or cornbread or biscuits. NYUM!
A couple of years back I read about a baker who used lard in making cupcakes. He spoke of the wonderful "full mouth" experience of food baked with lard.
Of course, I think those people working on the farm were so physically busy it probably wasn't as unhealthy for them as it would be for us. My grandmother lived to be 95 and was sharp enough to still make fun of the politicians up till the last few months of her life. But, I can't afford all that fat in my diet.
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CLK
Supporter
Username: Clkelley
Post Number: 1751
Registered: 6-2002
| | Posted on Saturday, December 10, 2005 - 1:21 pm: | |
My mom says lard also makes the best pie crust. And I have an old family recipe from the Canadian Maritimes called "Woodsmen's Molasses Cookies" that is made with lard. My mom says they're delicious made per the recipe. My family had a logging mill in New Brunswick years & years ago and these cookies were made up for the loggers.
I'm making up a batch of the cookies for the cultural holiday party in my daughter's 3rd grade class, but I'm using non-hydrogenated shortening (Earth Balance) so I guess I'll just have to see how they come out. Even if I can get lard, I don't want to use it as doubtless some kids in the class don't eat pork and I don't want them to get it accidentally. (who would think that cookies are not vegetarian?).
Still, I'd like to try the recipe someday using the ingredients as listed. |
Projects Dude
Citizen
Username: Quakes
Post Number: 66
Registered: 3-2004
| | Posted on Monday, December 12, 2005 - 8:36 pm: | |
It's a amazing what a weeee bit of pork fat does to dishes. In Asia, you can get all the ingredients down to the perfect portions, cook it exactly the way it's supposed to be cooked, but just leave out a tiny piece of required fat and the dish will taste totally different. |
buzzsaw
Citizen
Username: Buzzsaw
Post Number: 3308
Registered: 5-2001
| | Posted on Friday, December 16, 2005 - 1:42 pm: | |
This is one of the best threads around & the cupcake "full mouth" experience thing is mind blowing. I wonder if that is what makes the magnolia cupcakes so amazing - but then so terrible if you have two? |
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