Sheldon wrote:

> Jean B. wrote:
>
>>Sheldon wrote:
>>
>>>Unprocessed lard is easy to find, ask your butcher... but you wouldn't
>>>want unprocessed/unadulterated lard. it contains bits of flesh, veins,
>>>nerves, blood clots, and it STINKS!
>>>
>>>Believe it or not commercial lard is man made... lard is available in
>>>many grades, the more pure the grade the more tinkering is entailed....
>>>refined lard is NOT a natural product. Most lard sold at the
>>>stupidmarket is hydrogenated, so you're back to square one. And you
>>>really don't want to render and clarify your own lard... talk about a
>>>stinking mess.
>>>
>>>lard
>>>n. RENDERED and CLARIFIED pork fat, the quality of which depends on
>>>the area the fat came from and the method of rendering. The very best
>>>is leaf lard, which comes from the fat around the animal's kidneys.
>>>Unprocessed lard has quite a strong flavor and a soft texture. Lard can
>>>be processed in many ways including filtering, bleaching, hydrogenation
>>>and emulsification. In general, processed lard is firmer (about the
>>>consistency of VEGETABLE SHORTENING), has a milder, more nutlike flavor
>>>and a longer shelf life. Lard is richer than many other fats and
>>>therefore makes extremely tender, flaky biscuits and pastries. It's a
>>>flavorful fat for frying and is widely used throughout South America
>>>and many European countries. When substituting lard for butter in
>>>baking, reduce the amount by 20 to 25 percent. All lard should be
>>>tightly wrapped to prevent absorption of other flavors. It may be
>>>stored at room temperature or in the refrigerator, depending on how it
>>>has been processed. Always check the label for storage directions.
>>>
>>>© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
>>>LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>>>
>>>
>>>Sheldon
>>>
>>
>>I'll take your word for this. I have run across some mention
>>of rendering lard in old cookbooks, but I will talk to some
>>butchers first--and check out some of the ethnic stores. I
>>also wonder whether one might have more luck around holiday
>>season? Funny that when lard was readily available, I never
>>wanted to avail myself of it, and now that most stores don't
>>have it at all, I do....
>
>
> Any Latino market will have it for sure, many grades of lard, each for
> a different purpose (don't ask me but they know which is what), from 1
> lb bricks to 5 gallon pails... of course the meat department sells
> fresh leaf lard too, right next to the boars testicles, by the pickled
> pig tails and trotters... yeah, they make a pretty good black soup with
> pickled pig tails, chunks of fried chicken (fried in lard of course)
> and whole hard boiled eggs, all blackened with recardo, looks just
> awful, coal black with white eggs and chicken chunks floating... the
> eggs look like TP, the chicken looks like you know what, don't even
> wanna describe the tails, looks like a freshly opened cesspool but
> tastes good... enough rum and cokes you don't see so good.
>
> Hehe, I bet yoose thought I was making this up... beleive me when I
> tell you, real Mexicans never eat that crap you find in a tex-mex
> restaurant, they never even seen a taco.
>
> http://www.geocities.com/TheTropics/...molli_soup.htm
>
> http://www.apinchof.com/findqanda.htm
>
> http://www.thecmccompany.com/item.htm
>
> Sheldon
>
Oh, I believe you. I have several Mexican cookbooks (not me
forte though) and have searched for decent Mexican restaurant
(to no avail). Thanks for those links. And you are right re
the Latino markets. I just have to find a
candidate--preferably with good parking....

--
Jean B.