On Sat, 16 Dec 2006 07:45:47 -0500, Dick Margulis
> wrote:

>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.

Heh. When my housemate moved in, she said that she knew she was in
the right place when she saw the box of lard in my fridge. I also
render my own. Mind, I don't use a lot of it anymore than I use a
load of butter, generally speaking. But some things just need it, and
it ain't fittin' to use anything else. If it ain't fittin', it ain't
fittin'!

TammyM, spending the day making pork and chicken tamales with
home-rendered yard and fresh masa - thanks for the tip, ChristineD!
La Superior does indeed carry fresh masa.