Ophelia wrote:
> "Nancy Young" > wrote in message
> news
>> <Alan > wrote
>>
>>> On Fri, 15 Dec 2006 09:35:49 -0500, "Nancy Young"
>>> > wrote:
>>>> Oh, I doubt you could find it even if you wanted it. If I had to
>>>> substitute, I would probably use butter or margarine.
>>> The substitute for Crisco is lard!
>> I've seen recipes where Crisco is used rather than butter, in
>> chocolate chip cookies for instance. And, although I am not a
>> baker, I don't think of lard as something you'd use in making
>> bread, which is what we're talking about here.
>
> Hi Nancy, I often use lard in breads.
>
Ophelia,
In large parts of the US, lard is rarely used. I'd guess that more than
half of the US population have never bought a pound of it (although
they've probably consumed it as an invisible ingredient often enough)
and wouldn't know good lard from bad. The reasons are historical and
cultural, but suffice it to say that when you mention lard in polite
company over here, you often get quizzical looks from people (as in "I
didn't think you were THAT sort of person!"). There's a certain social
stigma attached to it, in other words. I don't think the lard much cares
about social stigma one way or t'other and it just goes on being lard,
waiting for folks to get over their hangup about it. Obviously, those
who keep kosher or halal homes don't use it, but they can substitute
goose fat, duck fat, or, as a last resort, chicken fat.
Dick