I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.

Anyone?

www.google.com then enter "lard" with or without the quotation marks

"Squet" > wrote in message
...
> I'm convinced that lard is pork fat, but my girlfriend says it's beef
> fat.
>
> Anyone?
>
>

www.google.com then enter "lard" with or without the quotation marks

"Squet" > wrote in message
...
> I'm convinced that lard is pork fat, but my girlfriend says it's beef
> fat.
>
> Anyone?
>
>

On Thu, 16 Dec 2004 12:22:34 -0000, Squet wrote:

> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.

<http://dictionary.reference.com/search?q=lard>

--

-Jeff B.
zoomie at fastmail dot fm

On Thu, 16 Dec 2004 12:22:34 -0000, Squet wrote:

> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.

<http://dictionary.reference.com/search?q=lard>

--

-Jeff B.
zoomie at fastmail dot fm

Lard is pork fat.


"Squet" > wrote in message
...
> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?
>
>

MOMPEAGRAM wrote:
> Lard is pork fat.
>
>
> "Squet" > wrote in message
> ...
>> I'm convinced that lard is pork fat, but my girlfriend says it's
>> beef fat.
>>
>> Anyone?

Yep, lard is pork fat. We have some friends who run a pig farm and they
give us regular and leaf lard a few times a year. Regular lard is just the
thick layer of fat on the pig, but leaf lard is a fluffier, finer lard
that's found around the lungs. My husband loves his lard and uses it in
everything. He even poaches eggs in lard! I stand back, watch and shake my
head.

kili

Squet wrote:

> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?

Pose a question to her to get her reaction If you called her "lard ass", would
she consider it to mean that she is beefy or that you think she has a fat ass
like a pig.

Squet wrote:

> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?

Pose a question to her to get her reaction If you called her "lard ass", would
she consider it to mean that she is beefy or that you think she has a fat ass
like a pig.

"Squet" > wrote in message
...
> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?
>
will you never learn, your gilrfriend is ALWAYS right, even though lard is
pork fat, beef is dripping.

"Squet" > wrote in message
...
> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?
>
will you never learn, your gilrfriend is ALWAYS right, even though lard is
pork fat, beef is dripping.

"Squet" > wrote in message
...
> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?
>
will you never learn, your gilrfriend is ALWAYS right, even though lard is
pork fat, beef is dripping.

In article >, "Squet"
> wrote:

> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?

You're right. Beef fat is suet.
--
-Barb, <www.jamlady.eboard.com>
"Are we going to measure or are we going to cook?"
-Food writer Mimi Sheraton

In article >, "Squet"
> wrote:

> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?

You're right. Beef fat is suet.
--
-Barb, <www.jamlady.eboard.com>
"Are we going to measure or are we going to cook?"
-Food writer Mimi Sheraton

In article >, "Squet"
> wrote:

> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?

You're right. Beef fat is suet.
--
-Barb, <www.jamlady.eboard.com>
"Are we going to measure or are we going to cook?"
-Food writer Mimi Sheraton

On Thu, 16 Dec 2004 09:45:12 -0600, Melba's Jammin' wrote:

> You're right. Beef fat is suet.

I always thought it was kind of sourt...

--

-Jeff B.
zoomie at fastmail dot fm

On Thu, 16 Dec 2004 09:45:12 -0600, Melba's Jammin' wrote:

> You're right. Beef fat is suet.

I always thought it was kind of sourt...

--

-Jeff B.
zoomie at fastmail dot fm

On Thu, 16 Dec 2004 09:45:12 -0600, Melba's Jammin' wrote:

> You're right. Beef fat is suet.

I always thought it was kind of sourt...

--

-Jeff B.
zoomie at fastmail dot fm

It's either.

LOL I thought all rendered fat was *lard*

But I guess I am wrong -- rendered beef fat is *tallow*.

Learn something new everyday lol

Barb Anne

LOL I thought all rendered fat was *lard*

But I guess I am wrong -- rendered beef fat is *tallow*.

Learn something new everyday lol

Barb Anne

Meaning of LARD
Pronunciation: lrd

WordNet Dictionary

Definition: [n] soft white semisolid fat obtained by rendering the fatty
tissue of the hog
[v] add details to
[v] prepare or cook with lard; "lard meat"

Meaning of LARD
Pronunciation: lrd

WordNet Dictionary

Definition: [n] soft white semisolid fat obtained by rendering the fatty
tissue of the hog
[v] add details to
[v] prepare or cook with lard; "lard meat"

Meaning of SUET
Pronunciation: 'sooit


WordNet Dictionary

Definition: [n] hard fat around the kidneys and loins in beef and mutton

Meaning of SUET
Pronunciation: 'sooit


WordNet Dictionary

Definition: [n] hard fat around the kidneys and loins in beef and mutton

On 2004-12-16, Squet > wrote:
> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.

lard = swine
tallow = beef
suet = beef, mutton
blubber = marine mammals
cellulite = ex-wife
beer belly = moi

nb

On 2004-12-16, Squet > wrote:
> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.

lard = swine
tallow = beef
suet = beef, mutton
blubber = marine mammals
cellulite = ex-wife
beer belly = moi

nb

On 2004-12-16, Squet > wrote:
> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.

lard = swine
tallow = beef
suet = beef, mutton
blubber = marine mammals
cellulite = ex-wife
beer belly = moi

nb

One time on Usenet, "Squet" > said:

> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?

Lard is indeed rendered fat from pork -- beef fat, OTOH, is
called "tallow". It's what used to make McDonald's fries so
tasty...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, "Squet" > said:

> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?

Lard is indeed rendered fat from pork -- beef fat, OTOH, is
called "tallow". It's what used to make McDonald's fries so
tasty...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, notbob > said:
> On 2004-12-16, Squet > wrote:

> > I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.

> lard = swine
> tallow = beef
> suet = beef, mutton
> blubber = marine mammals
> cellulite = ex-wife
> beer belly = moi

This easily qualifies as "Best Post in Thread"... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, notbob > said:
> On 2004-12-16, Squet > wrote:

> > I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.

> lard = swine
> tallow = beef
> suet = beef, mutton
> blubber = marine mammals
> cellulite = ex-wife
> beer belly = moi

This easily qualifies as "Best Post in Thread"... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

> (Barbtail)
>
>LOL I thought all rendered fat was *lard*
>
>But I guess I am wrong -- rendered beef fat is *tallow*.


Not quite... simply rendering fat (any fat) produces, well rendered fat... to
become tallow that rendered fat (any fat) must then be *refined*, and there are
many methods, the most common home method (for candle/soap making) begins with
boiling violently with water... do NOT do this indoors.

"Tallow is a fatty substance used in many products. It is obtained by rendering
(melting) *and* refining the fat of cattle, goats, or sheep. Tallow is
classified as either edible or inedible. Edible tallow is used primarily as an
ingredient in shortening for cooking. Most inedible tallow produced in the
United States is used to make animal feed, such as cattle feed and pet food.
Inedible tallow is also chemically treated to make soaps and detergents (see
Detergent and soap [How detergents are made]). Edible tallow is white and
almost tasteless. Inedible tallow may be white, yellow, or brown.

Tallow is an important source of certain fatty acids. About half the fatty acid
molecules in tallow are saturated€”that is, they contain as many hydrogen
atoms as possible (see Fat). Fatty acids obtained from tallow are used to make
hundreds of everyday products, including automobile tires, cosmetics,
detergents, lubricants, and plastics. These acids can do the job of many of the
chemicals ordinarily manufactured from petroleum. Therefore, tallow can help
conserve the limited supply of petroleum in the world."

Addis, Paul Bradley. "Tallow." World Book Online Reference Center. 2004. World
Book, Inc. 16 Dec. 2004.
<http://www.aolsvc.worldbook.aol.com/wb/Article?id=ar545740>.
---

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> (Barbtail)
>
>LOL I thought all rendered fat was *lard*
>
>But I guess I am wrong -- rendered beef fat is *tallow*.


Not quite... simply rendering fat (any fat) produces, well rendered fat... to
become tallow that rendered fat (any fat) must then be *refined*, and there are
many methods, the most common home method (for candle/soap making) begins with
boiling violently with water... do NOT do this indoors.

"Tallow is a fatty substance used in many products. It is obtained by rendering
(melting) *and* refining the fat of cattle, goats, or sheep. Tallow is
classified as either edible or inedible. Edible tallow is used primarily as an
ingredient in shortening for cooking. Most inedible tallow produced in the
United States is used to make animal feed, such as cattle feed and pet food.
Inedible tallow is also chemically treated to make soaps and detergents (see
Detergent and soap [How detergents are made]). Edible tallow is white and
almost tasteless. Inedible tallow may be white, yellow, or brown.

Tallow is an important source of certain fatty acids. About half the fatty acid
molecules in tallow are saturated€”that is, they contain as many hydrogen
atoms as possible (see Fat). Fatty acids obtained from tallow are used to make
hundreds of everyday products, including automobile tires, cosmetics,
detergents, lubricants, and plastics. These acids can do the job of many of the
chemicals ordinarily manufactured from petroleum. Therefore, tallow can help
conserve the limited supply of petroleum in the world."

Addis, Paul Bradley. "Tallow." World Book Online Reference Center. 2004. World
Book, Inc. 16 Dec. 2004.
<http://www.aolsvc.worldbook.aol.com/wb/Article?id=ar545740>.
---

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> (Barbtail) hallucinates:
>
>It's either.


What? Are you bi?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> (Barbtail) hallucinates:
>
>It's either.


What? Are you bi?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Squet" > wrote in message
...
> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?

From Epicurious:

Dimitri

lard
n. RENDERED and CLARIFIEDpork 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. lard v. To insert
long, thin strips of fat (usually pork) or bacon into a dry cut of meat. The
purpose of larding is to make the cooked meat more succulent, tender and
flavorful. These strips are commonly referred to as LARDONS and are inserted
with a special tool called a LARDING NEEDLE. See also BARD.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


suet
[SOO-iht]
Found in beef, sheep and other animals, suet is the solid white fat found
around the kidneys and loins. Many British recipes call for it to lend
richness to pastries, puddings, stuffings and MINCEMEATS. Suet was once
widely used to make tallow candles.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herb

"Squet" > wrote in message
...
> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>
> Anyone?

From Epicurious:

Dimitri

lard
n. RENDERED and CLARIFIEDpork 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. lard v. To insert
long, thin strips of fat (usually pork) or bacon into a dry cut of meat. The
purpose of larding is to make the cooked meat more succulent, tender and
flavorful. These strips are commonly referred to as LARDONS and are inserted
with a special tool called a LARDING NEEDLE. See also BARD.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


suet
[SOO-iht]
Found in beef, sheep and other animals, suet is the solid white fat found
around the kidneys and loins. Many British recipes call for it to lend
richness to pastries, puddings, stuffings and MINCEMEATS. Suet was once
widely used to make tallow candles.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herb

> (Gal Called J.J.)
>Organization: Belle Isle Asylum
>Message-ID: >
>References: >
>X-Newsreader: News Xpress 2.01
>Lines: 14
>Date: Thu, 16 Dec 2004 16:31:15 GMT
>NNTP-Posting-Host: 209.221.136.9
>X-Complaints-To: Abuse Role >, We Care >
>X-Trace: newshog.newsread.com 1103214675 209.221.136.9 (Thu, 16 Dec 2004
>11:31:15 EST)
>NNTP-Posting-Date: Thu, 16 Dec 2004 11:31:15 EST
>
>
>
>One time on Usenet, "Squet" > said:
>
>> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>>
>> Anyone?
>
>Lard is indeed rendered fat from pork -- beef fat, OTOH, is
>called "tallow".

Nope, rendered beef fat is well, rendered beef fat (beef schmaltz). Tallow is
*refined* fat, can be any fat.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> (Gal Called J.J.)
>Organization: Belle Isle Asylum
>Message-ID: >
>References: >
>X-Newsreader: News Xpress 2.01
>Lines: 14
>Date: Thu, 16 Dec 2004 16:31:15 GMT
>NNTP-Posting-Host: 209.221.136.9
>X-Complaints-To: Abuse Role >, We Care >
>X-Trace: newshog.newsread.com 1103214675 209.221.136.9 (Thu, 16 Dec 2004
>11:31:15 EST)
>NNTP-Posting-Date: Thu, 16 Dec 2004 11:31:15 EST
>
>
>
>One time on Usenet, "Squet" > said:
>
>> I'm convinced that lard is pork fat, but my girlfriend says it's beef fat.
>>
>> Anyone?
>
>Lard is indeed rendered fat from pork -- beef fat, OTOH, is
>called "tallow".

Nope, rendered beef fat is well, rendered beef fat (beef schmaltz). Tallow is
*refined* fat, can be any fat.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````