Never would have connected Serbia and fried chicken in my life!

https://www.atlasobscura.com/a...ea&mc_eid=8e1b7aaa56

Lard was drummed out of cooking because it was bad for you. Turns out that its replacements were worse.

Dave

Dave, they sell lard/"manteca" by the large pail in the grocery stores down here not 90 minutes from Mexico.

Rendered lard is readily available. A lot of custom abattoirs will also render lard. It's not hard to do your own either from leaf and caul fat.

Ann, I am told the very best lard for frying and pastry baking is rendered bear lard.

Bill, I have never tried bear lard but use the Manteca/ Puerco frequently in my Mexican cooking + BTW, it makes a great cylinder sealant on my BP revolvers.

Bill:

"I love dogs so much more than people." in the Recipes forum made me think few seconds ;-)

Jiri

quote:

Originally posted by Jiri:
Bill:

"I love dogs so much more than people." in the Recipes forum made me think few seconds ;-)

Jiri

Now THAT ^^^ is funny!
Well done

Zeke

That reminds me of the joke about 2 immigrant men arriving on Ellis Island + then after hitting the New York streets + being hungry accosted a hot dog seller + when they had their dogs the one guy asks the other, what do you think about the food? The other guy says, I don't know yet, what part of the dog did you get?

Any fine pastry shop uses lard.....

That's true; hard to improve perfection using inferior products. I for one am adamant about using old recipes ingredients. Hell, we are all going to die sometime, but there's no reason to check out after eating 2nd rate food.

quote:

but there's no reason to check out after eating 2nd rate food.

True that one!

quote:

Originally posted by Jiri:
Bill:

"I love dogs so much more than people." in the Recipes forum made me think few seconds ;-)

Jiri

Bear lord makes the best tortllas for sure, and pie crust or whatever, also great for greasing muzzle loader patches..

Bill,
Your gonna get fatter than a Polan china hog living down there in New Mexico, its just the natural order of things in that world of fine food.

Better lard than store-bought - Save the fat trimmings off of your pork in the freezer until you get several pounds. Then, render the fat in a tall kettle on medium heat (no lid) for 45 minutes or so until the bits of meat and some of the fat pieces turn a deep brown. The bits are crisp & tasty with a bit of salt & pepper. 1 inch pieces worked best for me.

I bet there is more lard on people’s middle than on any animals!

quote:

I bet there is more lard on people’s middle than on any animals!

Amen!

I have always used lard to seal the ends of my cylinders on my B.P. revolvers.

Going to do another batch of Barberton chicken again this afternoon. Can't wait.

Hmmm. Been almost three years since I made a batch of Barberton chicken. It is time.

If I am not mistaken, the original Kentucky Fried Chicken recipe used lard.

I think you are right. Harland Sanders also pioneered a method of pressure frying his famous chicken.
I had no idea what a character he was until I happened to look him up on Wikipedia.

"Sanders remained the company's symbol after selling it, traveling 200,000 miles (320,000 km) a year on the company's behalf and filming many TV commercials and appearances. He retained much influence over executives and franchisees, who respected his culinary expertise and feared what The New Yorker described as "the force and variety of his swearing" when a restaurant or the company varied from what executives described as "the Colonel's chicken".




https://en.wikipedia.org/wiki/Colonel_Sanders

I bought a vintage "Chicken Bucket" pressure fryer this winter and waiting for it to get nice to cook outside. Even comes with a recipe copying the KFC breading. Was thinking it might work well with squirrel and rabbit too.