Armed Polite Society
Main Forums => The Roundtable => Topic started by: w turner on April 11, 2009, 09:51:02 PM
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My wife and I bought a whole hog from a local processor and ended up with about 30 lbs of lard in the deal. We gave about 2/3 of it away and rendered out the rest for us to use.
So now WTH do we do with the 7 pint jars of lard in our fridge?
Thanks,
W
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Slip & Slide?
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biscuits.
BTW, lard is healthier than butter. Lower cholesterol...
Chris
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My wife and I bought a whole hog from a local processor and ended up with about 30 lbs of lard in the deal. We gave about 2/3 of it away and rendered out the rest for us to use.
So now WTH do we do with the 7 pint jars of lard in our fridge?
Thanks,
W
Slather both of yourselves in it and go skinny dipping in a cold body of water.
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Go pick up a sheep and have some fun.
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Had it not been rendered, I'd say salo. :D
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Soap! Get some lye and some sent and make soap. There are some forums on the subject of making soap.
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Soap! Get some lye and some sent and make soap. There are some forums on the subject of making soap.
I understand that making lye soap is a fantastic way to make enemies of your neighbors. :laugh:
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Send me a pound or two.
I use it, melted with beeswax, for BP bullet lube.
Although, the lard I buy at the grocery store for that purpose is probably hydrogenated for better shelf life. :|
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Make some lye soap. This recipe looks reasonable
http://www.grannyslyesoap.com/lye_soap_recipes.html
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So we have two reasonable replies, biscuits and bullet lube. So have yourself a biscuit for breakfast, load up that lubed bullet, go shoot something furry, then fry it. If it's another pig you shoot save the lard, skip the frying and BBQ that thing. Repeat until you find something suitable to fry. Strange things known as vegetables are also subject to frying. There, a little Southern help with lard. =D
My grandmother didn't grow up country but she adapted pretty well, I remember she made scrapple, made soap with the lard. I recently aquired a bunch of cornmeal, now a little lard and I see fried mush in my future. Gotta die of something, might as well die well fed. =D
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The true taste of northern Mexican cuisine is manteca de cerdo, pork lard. Check out the cook books of Diana Kennedy or such on line resources as www.fooddownunder.com. My first thought when I read your question was TAMALES. There are also some terrific regional recipes for large chunks of meat marinated overnight in pastes of ground chilies, nuts, and spices, then wrapped in spiced, larded masa, then wrapped with toasted avocado leaves in banana leaves or agave leaves and roasted in a Dutch oven.
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Pie crust. Best pie crusts are made with lard and a little butter for that added vein clogging goodness.
Mtnbkr has made some good buttermilk lard pucks in the past. I wondered why one batch was so damned good, until I squeezed one and the lard just ran. Little heavy on the lard on that batch, Chris.
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Picky picky :)
Chris
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Did I say it was BAD?
No, I said they were damned good?
Now where's my nitro, I'm having that feeling in my chest again... :D
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Slip & Slide?
Strippers and a kiddie pool.
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A tiny bit in the green beans when you boil 'em, or a little bit in the pot of beans. A little here, a little there, it improves texture by miles on a lot of things over oils or butter.
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Eggs fried in lard sounds tasty, though not as much as eggs fried in bacon grease or butter. I would just use it for whatever would normally be cooked with any other oil.
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what are these lard pucks you speak of? I figure they're scratch made biscuits.
is there a recipe or is it a "little of this, little of that" kinda thing?
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scratch made biscuits with lard, buttermilk, and flour. No recipe unfortunately, just mix till the dough tastes right, then bake till golden brown.
Chris
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Do you use self rising flour or baking powder? I can't remember.
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scratch made biscuits with lard, buttermilk, and flour. No recipe unfortunately, just mix till the dough tastes right, then bake till golden brown.
That's about how I make "Ben's Cowboy Biscuits" except I add a dash of baking powder, dash of salt, and a bunch of dashes of brown sugar. For whatever reason, mine come out the flakiest if I make the dough more to the consistency of batter when in the bowl, then pour it onto some spread out flour and fold over about a dozen times until it gets a back to dough consistency.
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The folding makes layers. The layers make flaky.
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Do you use self rising flour or baking powder? I can't remember.
No baking powder, but I can't remember if it was self-rising or not. I have it written down somewhere.
Chris
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Use lard instead of butter when making cookies.
Birds (and skwirls) like to eat it too.
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No baking powder, but I can't remember if it was self-rising or not. I have it written down somewhere.
Chris
You've got to have some sort of leavening in it, or you'll end up with true hockey pucks.
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You've got to have some sort of leavening in it, or you'll end up with true hockey pucks.
lard hardtack... yummy!
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You've got to have some sort of leavening in it, or you'll end up with true hockey pucks.
Then it must be self-rising. I haven't made them in nearly 4 years.
Chris
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Damn, dude. We need biscuits.
And we need to deep fry them.
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Damn, dude. We need biscuits.
And we need to deep fry them.
Wouldn't they be donuts then?
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Hey Chris,
Here's your recipe for biscuits. I thought you had posted it here once...
http://www.armedpolitesociety.com/index.php?topic=1761.0
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Wouldn't they be donuts then?
Not if you stuff a bunch of bacon and cheese in them.
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Not if you stuff a bunch of bacon and cheese in them.
Mmm, savory donuts.
Chris
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Damn. Three and a half years. Been a long time.
Chris
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Not if you stuff a bunch of bacon and cheese in them.
Thats my kind of dount. Blue Cheese right?
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Bacon and cheese donuts.....
mmmmmm.
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You people sicken and frighten me. Still, I am drawn to those biscuits.