"Jim Elbrecht" > schrieb im Newsbeitrag
...
> "Michael Kuettner" > wrote:
>
>>"Jim Elbrecht" > schrieb im Newsbeitrag
. ..
>>> Mr. Bill > wrote:
>>>
>>>>Here's a great project for all you lard connoisseurs.
>>>>
>>>>http://www.foxnews.com/leisure/2010/12/10/make-lard/
>>>
>>> Anybody else think something got edited out here;
>>> "Buy unsalted pork fat from your butcher and put in the freezer for a
>>> few minutes to harden. Place in a heavy Dutch oven or deep frying pan
>>> and either cook it in the oven at 300 until nicely melted or do it on
>>> top of the stove where you can watch it."
>>>
>>> I wonder if they were going to say to grind it. I never did- but
>>> know some folks who did.
>>>
>>No. Cut into cubes.
>
> But you wouldn't need to cool it for that,would you? It has been a
> long time- but I remember it as pretty firm stuff even at room temp.
>
It is. I was wandering about the cooling, too.
It's not as if the cubes would be cut for presentation.

> -snip-
>>>
>>Then there's Grammelschmalz ....
>
> Never heard the term- but Googling found some pages that seemed to
> think it was cracklin's and lard. I could eat that.<g>
>
Yes. We smear it on dark bread (like Pumpernickel)
and (optionally) top it with finely sliced onions.
Plus a pinch of salt.

Cheers,

Michael Kuettner