I rarely have the opportunity to watch, but I is usually pretty good.
This afternoon they cooked carnitas. Since the meat was cooked in lard
they had a review of lards. A guy had cooked three batches of biscuits,
each using different brand of lard. One of the hostesses did a taste
taste. She thought they all tasted pretty good and when forced to make a
choice she chose the one in the middle, which was made with the mid
range product. One of the others was made with a lard that is available
online only, and sells for more than $11 per pound. The other also ran
was cheap brand that sells for $1.69. Considering how similar the
finished biscuits were. It is hard to say that it is with it to spend
the extra money on the expensive lard when that cost 6 times are much.


The other dish they cooked was shrimp tacos. Wow they looked good.

On Thursday, October 15, 2020 at 3:32:12 PM UTC-4, Dave Smith wrote:
> I rarely have the opportunity to watch, but I is usually pretty good.
> This afternoon they cooked carnitas. Since the meat was cooked in lard
> they had a review of lards. A guy had cooked three batches of biscuits,
> each using different brand of lard. One of the hostesses did a taste
> taste. She thought they all tasted pretty good and when forced to make a
> choice she chose the one in the middle, which was made with the mid
> range product. One of the others was made with a lard that is available
> online only, and sells for more than $11 per pound. The other also ran
> was cheap brand that sells for $1.69. Considering how similar the
> finished biscuits were. It is hard to say that it is with it to spend
> the extra money on the expensive lard when that cost 6 times are much.

It's possible the cheap lard is hydrogenated. Someone who's advised
to limit trans fats might wish to spend the big bucks. Or the medium bucks.

> The other dish they cooked was shrimp tacos. Wow they looked good.

I'll have to look for that episode.

Cindy Hamilton

On Thursday, October 15, 2020 at 2:32:12 PM UTC-5, Dave Smith wrote:
>
> I rarely have the opportunity to watch, but I is usually pretty good.
> This afternoon they cooked carnitas. Since the meat was cooked in lard
> they had a review of lards. A guy had cooked three batches of biscuits,
> each using different brand of lard. One of the hostesses did a taste
> taste. She thought they all tasted pretty good and when forced to make a
> choice she chose the one in the middle, which was made with the mid
> range product. One of the others was made with a lard that is available
> online only, and sells for more than $11 per pound. The other also ran
> was cheap brand that sells for $1.69. Considering how similar the
> finished biscuits were. It is hard to say that it is with it to spend
> the extra money on the expensive lard when that cost 6 times are much.
>
I *think* that episode airs here this Saturday and I've got the DVR set to
record it.

On 2020-10-15 4:20 p.m., Cindy Hamilton wrote:
> On Thursday, October 15, 2020 at 3:32:12 PM UTC-4, Dave Smith wrote:
>> I rarely have the opportunity to watch, but I is usually pretty good.
>> This afternoon they cooked carnitas. Since the meat was cooked in lard
>> they had a review of lards. A guy had cooked three batches of biscuits,
>> each using different brand of lard. One of the hostesses did a taste
>> taste. She thought they all tasted pretty good and when forced to make a
>> choice she chose the one in the middle, which was made with the mid
>> range product. One of the others was made with a lard that is available
>> online only, and sells for more than $11 per pound. The other also ran
>> was cheap brand that sells for $1.69. Considering how similar the
>> finished biscuits were. It is hard to say that it is with it to spend
>> the extra money on the expensive lard when that cost 6 times are much.
>
> It's possible the cheap lard is hydrogenated. Someone who's advised
> to limit trans fats might wish to spend the big bucks. Or the medium bucks.

Actually, they specifically said to avoid the hydrogenated stuff.
>
>> The other dish they cooked was shrimp tacos. Wow they looked good.
>
> I'll have to look for that episode.
>


It was one of the better ones I have seen.

On 10/15/2020 4:20 PM, Cindy Hamilton wrote:
> On Thursday, October 15, 2020 at 3:32:12 PM UTC-4, Dave Smith wrote:
>> I rarely have the opportunity to watch, but I is usually pretty good.
>> This afternoon they cooked carnitas. Since the meat was cooked in lard
>> they had a review of lards. A guy had cooked three batches of biscuits,
>> each using different brand of lard. One of the hostesses did a taste
>> taste. She thought they all tasted pretty good and when forced to make a
>> choice she chose the one in the middle, which was made with the mid
>> range product. One of the others was made with a lard that is available
>> online only, and sells for more than $11 per pound. The other also ran
>> was cheap brand that sells for $1.69. Considering how similar the
>> finished biscuits were. It is hard to say that it is with it to spend
>> the extra money on the expensive lard when that cost 6 times are much.
>
> It's possible the cheap lard is hydrogenated. Someone who's advised
> to limit trans fats might wish to spend the big bucks. Or the medium bucks.
>
>> The other dish they cooked was shrimp tacos. Wow they looked good.
>
> I'll have to look for that episode.
>
> Cindy Hamilton
>
Never bought lard but that is a huge price difference. I cannot image
much tasted difference for the price but this stuff is $17.25 for 14 oz.
Pasture raised

https://tinyurl.com/y3ghbvm4

Rendered from the prized pasture raised "leaf" (internal fat) making
it less "porky" tasting than our other lard offering which comes from
back fat. Both have their uses but as there is no meat muscle in the
leaf it has milder pork flavor.

You can also get Hatfield brand, $42 for a 5 gallon bucket
https://tinyurl.com/y2rx3yu9

Additionally, it has up to 20% less saturated fat than butter and is
higher in monounsaturated fats, which can help lower LDL cholesterol.
This Hatfield lard also contains no trans fat and is a more natural
ingredient for your kitchen, something your health conscious customers
are sure to appreciate. Using more of the pig, this ingredient is also a
sustainable option.

On Thu, 15 Oct 2020 15:32:05 -0400, Dave Smith wrote:

> I rarely have the opportunity to watch, but I is usually pretty good.
> This afternoon they cooked carnitas. Since the meat was cooked in lard
> they had a review of lards. A guy had cooked three batches of biscuits,
> each using different brand of lard. One of the hostesses did a taste
> taste. She thought they all tasted pretty good and when forced to make a
> choice she chose the one in the middle, which was made with the mid
> range product. One of the others was made with a lard that is available
> online only, and sells for more than $11 per pound. The other also ran
> was cheap brand that sells for $1.69. Considering how similar the
> finished biscuits were. It is hard to say that it is with it to spend
> the extra money on the expensive lard when that cost 6 times are much.
>
> The other dish they cooked was shrimp tacos. Wow they looked good.

Now is the time that a lot of lard goes on sale here in TX for
making tamales. If I wait until after Christmas, the lard will be
$2 quart, otherwise $8/quart.

Good, humanely-raised pigs and their fat make for the best
charcuterie. But once fat is rendered it makes no difference unless
bleached and hydrogenized.

NEVER BUY LARD FROM A CARNICIERIA THAT ALSO FRIES PORK (for
chachirrones and fried pork sides). That's used, stale lard - it's
not rendered lard.

-sw

On Thu, 15 Oct 2020 20:38:31 -0500, Sqwertz >
wrote:

>On Thu, 15 Oct 2020 15:32:05 -0400, Dave Smith wrote:
>
>> I rarely have the opportunity to watch, but I is usually pretty good.
>> This afternoon they cooked carnitas. Since the meat was cooked in lard
>> they had a review of lards. A guy had cooked three batches of biscuits,
>> each using different brand of lard. One of the hostesses did a taste
>> taste. She thought they all tasted pretty good and when forced to make a
>> choice she chose the one in the middle, which was made with the mid
>> range product. One of the others was made with a lard that is available
>> online only, and sells for more than $11 per pound. The other also ran
>> was cheap brand that sells for $1.69. Considering how similar the
>> finished biscuits were. It is hard to say that it is with it to spend
>> the extra money on the expensive lard when that cost 6 times are much.
>>
>> The other dish they cooked was shrimp tacos. Wow they looked good.
>
>Now is the time that a lot of lard goes on sale here in TX for
>making tamales. If I wait until after Christmas, the lard will be
>$2 quart, otherwise $8/quart.
>
>Good, humanely-raised

A rarely mentioned concept in RAC
(Rec.Anythingthatfitsinthepiehole.Cooking).

Bruce wrote:
> On Thu, 15 Oct 2020 20:38:31 -0500, Sqwertz >
> wrote:
>
>> On Thu, 15 Oct 2020 15:32:05 -0400, Dave Smith wrote:
>>
>>> I rarely have the opportunity to watch, but I is usually pretty good.
>>> This afternoon they cooked carnitas. Since the meat was cooked in lard
>>> they had a review of lards. A guy had cooked three batches of biscuits,
>>> each using different brand of lard. One of the hostesses did a taste
>>> taste. She thought they all tasted pretty good and when forced to make a
>>> choice she chose the one in the middle, which was made with the mid
>>> range product. One of the others was made with a lard that is available
>>> online only, and sells for more than $11 per pound. The other also ran
>>> was cheap brand that sells for $1.69. Considering how similar the
>>> finished biscuits were. It is hard to say that it is with it to spend
>>> the extra money on the expensive lard when that cost 6 times are much.
>>>
>>> The other dish they cooked was shrimp tacos. Wow they looked good.
>>
>> Now is the time that a lot of lard goes on sale here in TX for
>> making tamales. If I wait until after Christmas, the lard will be
>> $2 quart, otherwise $8/quart.
>>
>> Good, humanely-raised
>
> A rarely mentioned concept in RAC
> (Rec.Anythingthatfitsinthepiehole.Cooking).
>

Or
Rec.Sniff any butt and whine.Cooking