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 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 1:17 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Alina,

See the link in my post about Dietrich's.

Amy


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 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 6:51 am 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
Thanks Amy, I did go to that link, but I see nothing about ordering, cost, shipping etc. I remembered the name from the old bb so I Googled it and ended up in the same place as your link. So what am I not doing correctly?

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Alina


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 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 7:04 am 
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Location: Telluride, CO
Alina,

You have to call them. I bought two ten pound tubs (the cost of shipping was minimally increased when buying two, so it made sense), and I think I paid about $60 in total. But two ten pound tubs last a couple of years in the freezer.

Amy


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 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 8:31 am 
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Joined: Fri Jan 16, 2009 7:50 pm
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Here's a question -- Anybody ever use lard for deep-frying? I know that more saturated fats can take more fryings before being spent, but how many batches of, say, doughnuts could I do before I had to throw out the lard?


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 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 10:19 am 
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No, I haven't, but what a great idea! My guess is it will last for 4-6 fryings (I only get 2-3 out of canola/soybean oil). But that's just a guess. Of course it will depend on what you are frying and if you religiously strain the grease.


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 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 7:29 pm 
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Hmmmmm. I may have to try this.


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 Post subject: Re: Lard?
PostPosted: Mon Nov 19, 2012 11:05 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
Glorious leaf lard! Just made a chicken pot pie (from Pam Anderson cookbook) with butter/lard crust. It was reeealllly good!


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 Post subject: Re: Lard?
PostPosted: Tue Nov 20, 2012 10:34 am 
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Posts: 2011
BBC 4's Food Programme is all about lard (Nov 5). Very interesting, you can find it on iTunes.

Another question, I can get shelf stable lard, I realize it is not as healthy but how is it in actual usage?

Mary


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 Post subject: Re: Lard?
PostPosted: Tue Nov 20, 2012 12:54 pm 
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Joined: Sun Dec 21, 2008 11:18 am
Posts: 332
Location: Seattle
Mary, I have used that when I don't have access to leaf lard and it works just fine. Much better than butter/shortening. My son always notices when I use some lard of either kind...he's my pie expert.


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