Ask MetaFilter questions tagged with lard

Fry me to the moon

cosmicbandito — Fri, 07 Mar 2008 12:23:27 -0800

What should I fry? Give me your favorite fried food ideas. I'm throwing a "fry party" at my house this weekend, and am looking for ideas of what to fry. We're using small household deep fryers, so no turkeys or sides of beef. We're making the obvious items: cheese curds, mushrooms. onion rings, coconut shrimp. I'm looking for your ideas and favorite fried food items and recipies. We're going to try funnel cakes and snickers bars, but I'm anxious to hear some other ideas as well.

vegan shortening for baking

The corpse in the library — Sun, 08 Oct 2006 14:44:21 -0800

What's the best vegan substitute for lard? I'm making a a Poor Man's Cake, my grandmother's recipe, and it calls for lard. Two of the people who will be served this cake are vegans, and since I'm nice and all I'd rather not give them cake with lard in it. What's the best vegan non-trans-fatty substitute for lard, when baking? Specific brand names would be appreciated (I'm in the US).

I need a lard can

BradNelson — Mon, 15 May 2006 10:57:08 -0800

Where can I find a container to let me strain and store bacon grease? My mom has this old tin that has a built in (removable) strainer on the top (like a canning jar strainer) and then a lid. She pours all her bacon grease into this can. The strainer catches the chunks of bacon, then all the grease goes to the bottom, where it hardens into lard while in the fridge. Then she can take off the strainer and scoop out the lard to use for cooking.

I can't find this for sale anywhere. I'm not sure what to call it. It's not a fat separator (there is no pour spout). It's a lard can...or bacon grease can. I've tried Amazon, Google, and eBay with no luck.

Anyone know what it's actually called, or even better, where to buy one?

Has this lard gone bad, or is it just different?

jb — Wed, 24 Nov 2004 23:05:38 -0800

Lard: is it different in different places? In the store yesterday, I was looking for lard, which I have always understood to be odourless, flavourless (basically) rendered animal fat, essential for good pie crust. But when I got home with the box labelled "lard", I found it had a strong odour (and taste) of chicken fat. It didn't taste rancid, just totally different (and not what I was looking for). I'm from Toronto, but now live in Connecticut and shop at a store that caters to Hispanic cooking. Is it possible that lard is just something different here?