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