On Fri, 3 May 2013 18:58:50 +0000 (UTC), tert in seattle
> wrote:
snip
nd it, now you watch it and tell me what his comment on lard was.
>>>
>> AB says: "I mean, sure, you could use shortening, and the texture
>> would be nice and light, but the flavor would be flat. Lard, or
>> rendered pig fat? Oooh, that's flavor. [we run for the door again,
>> only to be stopped by AB] Lard is lower in saturated fat than butter,
>> and it contains about the same percentage of monounsaturated fats as
>> sunflower oil. What's more, most of the lards on the market are free
>> of the trans fats that so often lurk inside shortening. So, come on,
>> give lard a chance. Let's make tamales."
>> Janet US
>
>give lard a chance
>
>somehow it reminds me of a t-shirt from Iowa and I am not making this
>up -- "promote pork - run over a chicken" complete with picture of a
>farmer chasing a chicken in his pickup truck

I don't think I will forget that one ;o)
Janet US