Anonymous wrote:

Anonymous wrote:I once cooked 3 packages of bacon to get a pound of lard

That’s not the same.

.
Buy good quality on Amazon. One lb tub

Where do YOU think lard comes from?

I just need to know if op found lard or if she forgot about this thread.

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.

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.

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.

Anonymous wrote:

Anonymous wrote:Where can I get lard in Rockville? I've checked Giant, Safeway and Great Wall supermarket. I've also tried with the app.

Looks like you can get large quantities online, but I only want 1 pound for a recipe.

Are you sure your Giant doesn’t have it because my Giant carries it.

Try a Latin market Goya brand, and I buy it all the time. If you go to a Latin market, ask for Manteca. I found Asian store don’t reliably carry it.

They have the Goya brand at Wegmans. I just saw it and thought of this thread

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.

I think the PP should go back and compare the lard vs butter stats.

None of this is terribly healthy for us but lard is not any worse butter. Some argue that it’s better.

Use whatever you want in moderation and enjoy it.

I buy it on Amazon. 1 lb tub.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Can you use shortening?

I am experimenting with almond cookies. I will try this one with lard which is supposed to be more authentic.

https://thewoksoflife.com/almond-cookies-chinese/

And I will try one with butter and one with shortening.

But, I need to find lard first!!

Godspeed. Report findings back to DCUM when complete.

+1

I love almond cookies and want to know how this works out. I used to get almond cookies with Chinese takeout in Chicago years ago and haven't seen them in like two decades.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Where can I get lard in Rockville? I've checked Giant, Safeway and Great Wall supermarket. I've also tried with the app.

Looks like you can get large quantities online, but I only want 1 pound for a recipe.

Are you sure your Giant doesn’t have it because my Giant carries it.

Try a Latin market Goya brand, and I buy it all the time. If you go to a Latin market, ask for Manteca. I found Asian store don’t reliably carry it.

I’m trying to be helpful. Where in Rockville do you live? I might be able to point you to the store.

I just checked the app and it’s not listed in there but my Giant in Olney carries it. You might have to call. It’s in a blue and white tub in the Latin section.

Most grocery stores carry it but maybe you’re not looking in the right place. The most common brand is Morrell Snowcap and it’s in a turquoise and blue box or tub. Safeway and Kroger stores near me both have it.

Now if you’re looking for leaf lard, that can get tricky.

Anonymous wrote:

Anonymous wrote:Where can I get lard in Rockville? I've checked Giant, Safeway and Great Wall supermarket. I've also tried with the app.

Looks like you can get large quantities online, but I only want 1 pound for a recipe.

Are you sure your Giant doesn’t have it because my Giant carries it.

Try a Latin market Goya brand, and I buy it all the time. If you go to a Latin market, ask for Manteca. I found Asian store don’t reliably carry it.

I’m trying to be helpful. Where in Rockville do you live? I might be able to point you to the store.

Anonymous wrote:Where can I get lard in Rockville? I've checked Giant, Safeway and Great Wall supermarket. I've also tried with the app.

Looks like you can get large quantities online, but I only want 1 pound for a recipe.

Are you sure your Giant doesn’t have it because my Giant carries it.

Try a Latin market Goya brand, and I buy it all the time. If you go to a Latin market, ask for Manteca. I found Asian store don’t reliably carry it.

My Russian MIL to this day saves pork drippings to use as cooking fat. She was shocked when she saw us wiping out the pan after making bacon.

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.

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.