Lard

Roger Mellie Man on the Telly

Do any boards folks cook with lard?

Yamanoto

Reminds me of a night myself and a rotund pal were heading back to his flat on Tritonville Rd, having picked up a chipper in Ringsend.

Cue a lil' urchin from the flats chirping in with "Who have we got here, Laurel & Lardy?" as we sauntered by. Impressive wit & frame of reference from a street scrote, who couldn't have been more than 12.

ytpe2r5bxkn0c1

It's still used for baking and pastry in particular. It has a few health advantages over other fats; some being it is more heat stable, so doesn't oxidise and so has much fewer free radicals leading to cell damage and it's high in vitamin D.

McMurphy

Roger Mellie Man on the Telly wrote: »

Do any boards folks cook with lard?

Seen thread title.

Thought it related to my arse in some way.

mvl

Not since I relocated over here.

- My grandmother used it alot though in her cooking when we were kids (she's 85 now, lard was more accessible than butter for her).

When on holidays, I would sometimes have lard on toast (+ other extras of course).

In future, beside baking, what I might be using it in my kitchen would be for pork confit (when the right time, as I'd need to recreate in Ireland some memories from my childhoods' foods one day).

Dr. Bre

Cuslard and cream

gozunda

Apparently has half the saturated fat of coconut oil ....

https://newsnetwork.mayoclinic.org/discussion/coconut-oil-has-more-saturated-fat-than-lard/

Dunnnes stores stocks lard afaik....

BrokenArrows

mvl wrote: »

When on holidays, I would sometimes have lard on toast (+ other extras of course).

Thats possibly the most disgusting thing ive ever heard.

gozunda

BrokenArrows wrote: »

Thats possibly the most disgusting thing ive ever heard.

Snowflakes ....

During the 19th century lard was used similarly to butter in North America and many European nations. Lard remained about as popular as butter in the early 20th century, and was widely used as a substitute for butter during World War II.  Plus unhydrogenated lard contains no transfats.

ytpe2r5bxkn0c1

BrokenArrows wrote: »

Thats possibly the most disgusting thing ive ever heard.

Don't knock it until you've tried it.

Jellybaby1

Roger Mellie Man on the Telly wrote: »

Do any boards folks cook with lard?

I used lard yesterday to pan-brown stewing beef for a slow cooked beef casserole. It gives a great flavour.

kneemos

They need to rename it to something not Lard.

Jellybaby1

kneemos wrote: »

They need to rename it to something not Lard.

To what? That's what it is!

KERSPLAT!

Fresh soda bread fried one side in lard with a lashing of salt is amazing. Terrible for you I'm sure but tastes amazing.

BuboBubo

BrokenArrows wrote: »

Thats possibly the most disgusting thing ive ever heard.

It's not bad actually. Pork lard is popular in Eastern Europe - it's used instead of butter.

kneemos

Jellybaby1 wrote: »

To what? That's what it is!

Off-putting though.

Lard...ugh.

mvl

BrokenArrows wrote: »

Thats possibly the most disgusting thing ive ever heard.

that's ok, I can see where you are coming from. for example my idea of "disgusting" would be ... blood based recipes (i rarely have black pudding, and the idea of pig blood jelly does not sit well with me)

but i think all foodies could try give lard on toast a chance

igCorcaigh

I'm trying to find a good quality lard. I've read that the cheaper ones are processed in an unhealthy way (I'll try to find a link later).

Any recommendations for a quality lard? Dripping also. I've yet to try it on toast.

gozunda

KERSPLAT! wrote: »

Fresh soda bread fried one side in lard with a lashing of salt is amazing. Terrible for you I'm sure but tastes amazing.

According to wiki lard has less saturated fat, more unsaturated fat and less cholesterol than an equal amount of butter by weight. Go figure eh ...

I love butter though ...

ytpe2r5bxkn0c1

BuboBubo wrote: »

It's not bad actually. Pork lard is popular in Eastern Europe - it's used instead of butter.

As it was here for many years. And just for clarity; Lard by definition is Pig fat

SEPT 23 1989

I use it when I run out of hair gel

Speedsie

igCorcaigh wrote: »

I'm trying to find a good quality lard. I've read that the cheaper ones are processed in an unhealthy way (I'll try to find a link later).

Any recommendations for a quality lard? Dripping also. I've yet to try it on toast.

James Whelan had excellent lard, shops in Clonmel, Dunnes Stores Cornelscourt, Dunnes Stores Swan Centre, Dunnes Stores Swords Pavillion, Avoca Rathcoole and Avoca Kilmacanogue

http://www.jameswhelanbutchers.com/proddetail.php?prod=6695

BuboBubo

igCorcaigh wrote: »

I'm trying to find a good quality lard. I've read that the cheaper ones are processed in an unhealthy way (I'll try to find a link later).

Any recommendations for a quality lard? Dripping also. I've yet to try it on toast.

You could try a Polish shop/butcher.

igCorcaigh

BuboBubo wrote: »

You could try a Polish shop/butcher.

Thanks. I've seen jars of smalec, been meaning to try it.

I'm looking more for the type you can use as a cooking oil, an alternative to sunflower oil for high heat cooking.

Jellybaby1

kneemos wrote: »

Off-putting though.

Lard...ugh.

Well if we're talking about "off-putting", try 'jellied eels'! There ya go!

Fann Linn

BrokenArrows wrote: »

Thats possibly the most disgusting thing ive ever heard.

You've obviously never tasted 'Blue Band margarine.

gozunda

Fann Linn wrote: »

You've obviously never tasted 'Blue Band margarine.

Wasn't that stuff banned?

mvl

igCorcaigh wrote: »

I'm trying to find a good quality lard. I've read that the cheaper ones are processed in an unhealthy way (I'll try to find a link later).

Any recommendations for a quality lard? Dripping also. I've yet to try it on toast.

Quality lard depends on the pork breed. Article below mentions "slow-growing heritage breeds such as Mangalitza or Saddleback that are reared to at least a year to give them time to develop a good fat covering."

https://www.independent.co.uk/life-style/food-and-drink/features/praise-the-lard-pork-fat-and-its-gourmet-cousin-lardo-are-having-a-revival-8413474.html

I don't know where to find good quality lard here (as in my home country I am usually having home reared pigs lard - nothing industrial).
- Would try to see any if italian brands might be worth getting online ...

Note: the eastern european shops here do have it - but fearing its same quality as a super market would be (I may be wrong here).

Roger Mellie Man on the Telly

Roger Mellie Man on the Telly wrote: »

Do any boards folks cook with lard?

It makes the best pastry for mince pies. Can be hard to get. I get it in Whelans, Oakville SC, Clonmel.

Fann Linn

gozunda wrote: »

Wasn't that stuff banned?

I hope so. Had a 'favourite' aunt who used to plaster it on bread anytime we went over for a visit. Just the thought of her sandwiches now is turning my stomach.

Jellybaby1

Fann Linn wrote: »

You've obviously never tasted 'Blue Band margarine.

I was brung up on the stuff! Think it affected my speech to be honest!

gozunda

Fann Linn wrote: »

I hope so. Had a 'favourite' aunt who used to plaster it on bread anytime we went over for a visit. Just the thought of her sandwiches now is turning my stomach.

No don't think it was - it was from this story...

https://www.zambianobserver.com/blue-band-margarine-uproar/

Jellybaby1

If you really want Lard, ask a real butcher.

mvl

Ruth Rhythmic Bookcase wrote: »

As it was here for many years. And just for clarity; Lard by definition is Pig fat

the article I quoted earlier actually describes that too
Our ancestors, of course, had no trouble recognising the virtues of lard. So central was it to our diet that the room where we stored our food, the larder, was named after it. Many British households kept a family pig,

wakka12

No I just use olive oil. You are going to be consuming such a small amount of lard/butter/oil whatever you use seeing as theyre all so high in calories it hardly matters too much