Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:I've bought it at Wegmans. It's in the pork section. Call and ask beforehand.
I'm not a fan of lard. Don't see a real reason for it. Just use crisco if you want crispiness in cookies.
Pie crust and Cuban bread are excellent “reasons”.
I make pie all the time and have made pie crust with lard. It makes the crust flaky yet crisp but it is also very, very rich. Heart attack rich.
Much prefer an all butter crust or blend of butter and crisco.
People cooked with lard because food was expensive and nothing was wasted. There is really no reason to cook with lard these days.
Classic DCUM response right here.
"I'm going to be contrary to this person who never asked my opinion for the sole reason of virtue signaling how much healthier I am than them for not liking rich food."
Guess what Karen, just because you pretend to be too good for rich food doesn't mean anyone else cares or feels that way.
If someone has no experience with lard and sees lard in a recipe like these cookies, it's well worth commenting that there's no real reason to use lard just because an old recipe calls for it. That's called sharing knowledge based on experience.
In my experience, you can taste a difference in some recipes. There are some Italian cookies I make at Christmas (one is like the almond one upthread) and I have done them both with crisco and lard. The lard ones tasted like the cookies I remember!
It's actually the only time I ever use lard. I think I still have 2 sticks left from this past Dec that I will toss at some point! BTW, I'm not local but my Walmarts carry the 1 lb in the butter section.
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