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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]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.[/quote]

Pie crust and Cuban bread are excellent “reasons”.  [/quote]

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.[/quote]

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. [/quote]

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. [/quote]

It’s also called confusing your own personal preferences and tastes with “real reasons “.  It’s called arrogance.   I’m not going to knock someone’s preference for Crisco — although I might suggest that they read up on hydrogenated oils.  So, yeah, fats can be substituted. Those substitutions also change the quality of the final product. Although one person might not notice or care, it’s pretty arrogant to assume that others won’t care either. It’s also bizarre to offer “experience “ as a substitute for actual help.

Yes, I realize that this post isn’t going to be helpful to the OP, but I offered suggestions in an earlier post.  I’m snippy, but not a hypocrite.

[/quote]

Cool it, whoever you are. You aren't snippy but self entitled and bitter and angry. This is a cooking forum. People are entitled to share experiences based on cooking. I've been cooking for 40 years, have dealt with lard more than a few times, and am offering my experience based on that. [/quote]

And with your vast experience, you came up with “there is no real reason to use lard” as your version of a helpful response to someone who asked for help locating some.   Have a lovely Crisco-centered day.[/quote]

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