Posts Tagged ‘Cook

28
Aug
13

Recipe: Simple Onion Rings

OnionsThe other morning my wife and I came upon this trailer laden with what had to be Walla Walla Sweets! moving down the interstate. Lordy! One of best tasting, eat it like an apple, onions on the planet. This brought to mind (stomach) hamburgers with onions, fried onions and potatoes and onion rings. I came upon a simple do it yourself recipe for onion rings at AllRecipes. Give this recipe a try, they are simple to make and they really do taste wonderful.

20
Oct
12

Cooking: Leaf Lard…Did You Know?

Being a clueless city boy re rural life, I had never heard of ‘leaf lard’. Years ago, I recall a muggy, humid Summer visiting in Wisconsin as my grandmother rendered lard. It seemed to be a putrid operation. Years later, I had occasion to visit a ‘rendering plant’ and found myself wanting to…well never mind. In other words, I really know nothing about lard except it is supposedly unhealthy and a thing of the past.

So, I took the above photo of the old can in an old cabin. Then I noticed leaf lard on the can. That resulted in a little home work and for you city slickers and cooking/foodies here is a little information that might interest you.  

“Today, most Americans would sooner smoke unfiltered Camels while riding a motorcycle without a helmet than eat lard.” (more about lard)

“Leaf lard is the highest grade of lard (lard is pork fat, the term is usually used to refer to rendered pork fat suitable for cooking). It comes from the visceralmdash;or “soft”—fat from around the kidneys and loin of the pig. It lacks any real pork or meaty flavor, making it an excellent neutral-flavored cooking fat with a high smoking point. Leaf lard is particularly prized by bakers for use in producing moist, flaky pie crusts.”   (Baking With Leaf Lard)




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