YUP !!!!!!!!! Ewwwww. - - - -Might be the top dawg in the fryin' pans of you southern lads but I'm respectfully gonna pass. In anticipation of seasoning my new discada I bought a tub of lard and since yesterday was so pretty I fried up some marinated chikken thighs in lard. Skin on & skin off as well as breaded. Where was the neutral flavor of lard that I've read about so much ?

Peanut oil for this guy with WM veggie oil running a close second.

You ?

Methinks my cardiologist would agree.

Not a big fan of lard myself but I know plenty of people who use it to season discos or fry food. They are all nuts, haha!

Quite a few links out there like this one, wabigoon.

https://empoweredsustenance.com/lard-is-healthy/

Maybe there's a "Lard Lobby " in D.C.


Peanut oil lovers unite !

Save the lard for pie crusts and baking.

We fry with lard all the time.

I've never heard of anybody not liking it.

Many years ago I was camped up in the Rockies in Colorado elk hunting with a group of mexicans, the standing order when anyone went into town was to get a pound of lard and a couple of jugs of sour wine. I don't think they knew how to cook anything without lard, not complaining cause the food was great.

Don't you have a lgbt meeting to go to?

Ziiiiiing!

Are you using pure lard or the one with hydrogenated oils?

BP...

Beef tallow for the win. Lord I miss me some good beef tallow deep fried potatoes,

For some reason eggs tend to be a little tricky in my little 8" CI egg skillet but other than that I have no complaints about cooking with lard. I usually use EVOO though simply because it's handy. When I want some magic I add some butter to the EVOO.

THIS!!!!!

Bingo !!!

Same here. It's a lot better for your health, too, than cooking with vegetable oils.

Looks like I opened a can of worms folks with my limited exp. frying with lard. Will do some more chikken out on the deck if the darn wind ever stops. Keeps blowing my flame out.

I'll have to take a look at the label.

Label reads poly unsaturated fat and hydrogenated oils.

This is what I purchased to season my discada. Thought WTH and fried up some thighs.

https://www.walmart.com/ip/Armour-L...&wl12=10449262&wl13=&veh=sem

????????????

OJG

I'm reading on several sites that support the above.Thanks.

Hey, you can season iron with it. Nobody said fry food in it, lol.😄

i'll take lard over that nasty tasting EVOO any day. olive oil is garbage

Lard can go rancid pretty easy.
Does it smell bad?

Rich girls use Vaseline,
Poor girls use lard,
My girl uses axle grease...........


This is not the freak show!

Daisy fresh. Right off the store shelf. Smells great. I used to help make lard with friends at butchering time just never cooked with it.

When I was growing up never knew there was any other way to cook meat other than frying it in lard....

Only on the 'fire, would something as simple as lard cause such a fuss.

I knew old folks that would "butter" their bread with lard when the cow was dry.

They weren't about to buy butter from the store.

Not in my experience.

Mom used to make bacon fat or lard sandwiches...slightly salted...on rye bread
topped of with cucumbers on top..
Delicious !
Poor man's peanut butter

I know the old lady and her Mexican fried use lard in their tamales, only way to do it....

Got 3 quarts of bear lard in the freezer right now. Done properly, bear lard is the bomb. We love cooking with it though I don't think have fried with it. And I have enough on hand to use on muzzleloader patches and boot leather. Absolutely odorless if rendered and filtered.

We used to make it. Butchering 6-10 fat hogs a year. Quite a few 50# cans.
Sold some to small bakeries, kept the rest for family. Maybe it we had it longer than normal.

PS. We did hogs different than normal now. We didn't butcher 250# pigs. We normally had hams
that weighed 50#+, each. Those size hogs make a lot of lard, and taste better.

Bear lard is great, might have to put some effort into killin a huckleberry bear this year...

I have never made my own. All store bought.

Everything at her house is poached.

Yep!
Frying and seasoning iron are not necessarily the same thing.

WTF do you do with a #50 ham? I cook an #8 ham on a Sunday and we have sandwiches all week plus have enough leftover for omelets on the following Sunday.

Fried ham.


And eggs, with fried potatoes.


Any guess what was used to fry everything!
Ham and beans, ham potpie.

We cured them ourselves. To save money.
Now days, we could call them "artisan" and charge big $$$.


We would buy "city" hams to bake

Farmers markets usually have someone selling pig fat. I've bought that and rendered lard from it before. The cracklings that remain after the lard is rendered are pretty good to eat.

Ditto.

Chiiiiitttt.....that ain't nothing.....you should see the speculating, conclusion jumping, and knee jerk reactions we can conger up over a simple little Yeti coffee mug

Considering that he said they'd sell some to bakeries I'm thinking those 50# cans were full of lard.

there is lard, and then there is lard. Good lard is a gift from the gods.

I"ll stick with peanut oil for my top secret chikken.

Uncle Ted !

Saw them play in Darwin Australia, in the late 70s.