On Feb 18, 8:22*am, wrote:
> On Mon, 18 Feb 2013 07:37:22 -0500, Jim Elbrecht >
> wrote:
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> >On Mon, 18 Feb 2013 10:49:36 -0000, Janet > wrote:
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> >>In article <00be3475-eedc-4f25-91e6-
> >, says....
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> >>> On Feb 17, 5:53*pm, Kalmia > wrote:
> >>> > I was making some biscuits today for my chicken pot pie and, as I poured in my safflower oil, I wondered what the cook of yore used? Lard? *Butter?
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> >>> Lard, probably, and it is still the best choice for biscuits. *;-)
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> >>> N.
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> >>.... and pastry for savoury pies. I often use a 50/50 mixture of lard
> >>and butter.
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> >Sweet pies, too IMO. * * * *There is no melt-in-your-mouth-flakiness
> >like a lard pie crust.
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> >There are a couple diners in upstate NY that serve lard pie crust
> >pies. * * I rarely eat desert-- but if I spot an uber-flaky pie on the
> >counter I'll have to try it.
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> >Jim
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> I always make lard pastry, can't be beat, freezes well too.
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> During the war years to provide a snack my grandmother would cut a
> thick slice of bread aka 'doorstep', smear it with chilled meat
> drippings then sprinkle well with coarse salt. *Probably give people a
> heart attack today just thinking about it

My Father fondly remembered the days back home in the old country
(Hungary) when they would get a slice of rye bread spread with duck or
goose fat. Some sliced hot peppers, raw garlic, and you're good to
go.
btw, I had my 3 medium sized cloves of raw garlic this morning.