I was scanning through a Chinese cookbook on line and one of the
ingredients I never heard of was Sweet Lard.

What is it? Is it still sold today? What would be a tolerable
substitute for a vegetarian dish?

maxine in ri

maxine in ri > wrote:

> I was scanning through a Chinese cookbook on line and one of the
> ingredients I never heard of was Sweet Lard.
>
> What is it? Is it still sold today? What would be a tolerable
> substitute for a vegetarian dish?

From what I gather, it is unsalted lard. It can probably be substituted
by some vegetable fat.

Victor

On Apr 4, 4:59*pm, (Victor Sack) wrote:
> maxine in ri > wrote:
>
> > I was scanning through a Chinese cookbook on line and one of the
> > ingredients I never heard of was Sweet Lard.
>
> > What is it? *Is it still sold today? *What would be a tolerable
> > substitute for a vegetarian dish?
>
> From what I gather, it is unsalted lard. *It can probably be substituted
> by some vegetable fat.

Palm oil.
>
> Victor

--Bryan

maxine in ri wrote:
>
> I was scanning through a Chinese cookbook on line and one of the
> ingredients I never heard of was Sweet Lard.
>
> What is it? Is it still sold today? What would be a tolerable
> substitute for a vegetarian dish?
>
> maxine in ri

Most of the time 'sweet' means either fresh (as in not rancid) or
unsmoked. What is it meant to be used for? If it's just for frying, then
any solid veg fat will work. If it's meant to be wrapped around
something than they mean caul fat, which is a sheet. Can't think of a
veg substitute for that.

On Apr 4, 10:12*pm, Arri London > wrote:
> maxine in ri wrote:
>
> > I was scanning through a Chinese cookbook on line and one of the
> > ingredients I never heard of was Sweet Lard.
>
> > What is it? *Is it still sold today? *What would be a tolerable
> > substitute for a vegetarian dish?
>
> > maxine in ri
>
> Most of the time 'sweet' means either fresh (as in not rancid) or
> unsmoked. What is it meant to be used for? If it's just for frying, then
> any solid veg fat will work. If it's meant to be wrapped around
> something than they mean caul fat, which is a sheet. Can't think of a
> veg substitute for that.

It was for frying and for the sauce, so unsalted solid fat should
work.

Thank you and Victor.

maxine

maxine wrote:
>
> On Apr 4, 10:12 pm, Arri London > wrote:
> > maxine in ri wrote:
> >
> > > I was scanning through a Chinese cookbook on line and one of the
> > > ingredients I never heard of was Sweet Lard.
> >
> > > What is it? Is it still sold today? What would be a tolerable
> > > substitute for a vegetarian dish?
> >
> > > maxine in ri
> >
> > Most of the time 'sweet' means either fresh (as in not rancid) or
> > unsmoked. What is it meant to be used for? If it's just for frying, then
> > any solid veg fat will work. If it's meant to be wrapped around
> > something than they mean caul fat, which is a sheet. Can't think of a
> > veg substitute for that.
>
> It was for frying and for the sauce, so unsalted solid fat should
> work.
>
> Thank you and Victor.
>
> maxine


YVW. Lard is indeed common for frying in Chinese cooking.

On Saturday, April 4, 2009 at 5:57:02 PM UTC-4, maxine in ri wrote:
> I was scanning through a Chinese cookbook on line and one of the
> ingredients I never heard of was Sweet Lard.
>
> What is it? Is it still sold today? What would be a tolerable
> substitute for a vegetarian dish?
>
> maxine in ri


My understanding is that "sweet lard" refers to the fat found around the adrenal glands, best for baking. susan, Rachel's mother

On Saturday, October 21, 2017 at 7:13:56 AM UTC-10, wrote:
> On Saturday, April 4, 2009 at 5:57:02 PM UTC-4, maxine in ri wrote:
> > I was scanning through a Chinese cookbook on line and one of the
> > ingredients I never heard of was Sweet Lard.
> >
> > What is it? Is it still sold today? What would be a tolerable
> > substitute for a vegetarian dish?
> >
> > maxine in ri
>
>
> My understanding is that "sweet lard" refers to the fat found around the adrenal glands, best for baking. susan, Rachel's mother

My sweet lard?

On Sat, 21 Oct 2017 12:09:40 -0700 (PDT), dsi1 >
wrote:

>On Saturday, October 21, 2017 at 7:13:56 AM UTC-10, wrote:
>> On Saturday, April 4, 2009 at 5:57:02 PM UTC-4, maxine in ri wrote:
>> > I was scanning through a Chinese cookbook on line and one of the
>> > ingredients I never heard of was Sweet Lard.
>> >
>> > What is it? Is it still sold today? What would be a tolerable
>> > substitute for a vegetarian dish?
>> >
>> > maxine in ri
>>
>>
>> My understanding is that "sweet lard" refers to the fat found around the adrenal glands, best for baking. susan, Rachel's mother
>
>My sweet lard?

He was a vegetarian.

On 10/21/2017 1:09 PM, dsi1 wrote:
> On Saturday, October 21, 2017 at 7:13:56 AM UTC-10, wrote:
>> On Saturday, April 4, 2009 at 5:57:02 PM UTC-4, maxine in ri wrote:
>>> I was scanning through a Chinese cookbook on line and one of the
>>> ingredients I never heard of was Sweet Lard.
>>>
>>> What is it? Is it still sold today? What would be a tolerable
>>> substitute for a vegetarian dish?
>>>
>>> maxine in ri
>>
>>
>> My understanding is that "sweet lard" refers to the fat found around the adrenal glands, best for baking. susan, Rachel's mother
>
> My sweet lard?
>

I really want to fry you lard...but it takes so long...

On Saturday, October 21, 2017 at 10:02:12 AM UTC-10, Casa lo pensa wrote:
>
> I really want to fry you lard...but it takes so long...

Sweet Jesus!

On 10/21/2017 2:10 PM, dsi1 wrote:
> On Saturday, October 21, 2017 at 10:02:12 AM UTC-10, Casa lo pensa wrote:
>>
>> I really want to fry you lard...but it takes so long...
>
> Sweet Jesus!
>

My sweet Lard (krishna krishna)...

"dsi1" wrote in message
...

On Saturday, October 21, 2017 at 7:13:56 AM UTC-10,
wrote:
> On Saturday, April 4, 2009 at 5:57:02 PM UTC-4, maxine in ri wrote:
> > I was scanning through a Chinese cookbook on line and one of the
> > ingredients I never heard of was Sweet Lard.
> >
> > What is it? Is it still sold today? What would be a tolerable
> > substitute for a vegetarian dish?
> >
> > maxine in ri
>
>
> My understanding is that "sweet lard" refers to the fat found around the
> adrenal glands, best for baking. susan, Rachel's mother

My sweet lard?

==

I didn't know you could sing ...



--
http://www.helpforheroes.org.uk

On Saturday, October 21, 2017 at 11:17:31 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, October 21, 2017 at 7:13:56 AM UTC-10,
> wrote:
> > On Saturday, April 4, 2009 at 5:57:02 PM UTC-4, maxine in ri wrote:
> > > I was scanning through a Chinese cookbook on line and one of the
> > > ingredients I never heard of was Sweet Lard.
> > >
> > > What is it? Is it still sold today? What would be a tolerable
> > > substitute for a vegetarian dish?
> > >
> > > maxine in ri
> >
> >
> > My understanding is that "sweet lard" refers to the fat found around the
> > adrenal glands, best for baking. susan, Rachel's mother
>
> My sweet lard?
>
> ==
>
> I didn't know you could sing ...
>
>
>
> --
> http://www.helpforheroes.org.uk

As a matter of fact, I can't sing - but I'm trying. Mostly it was a low effort pun. All I did was add a two letter word.

"dsi1" wrote in message
...

On Saturday, October 21, 2017 at 11:17:31 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, October 21, 2017 at 7:13:56 AM UTC-10,
> wrote:
> > On Saturday, April 4, 2009 at 5:57:02 PM UTC-4, maxine in ri wrote:
> > > I was scanning through a Chinese cookbook on line and one of the
> > > ingredients I never heard of was Sweet Lard.
> > >
> > > What is it? Is it still sold today? What would be a tolerable
> > > substitute for a vegetarian dish?
> > >
> > > maxine in ri
> >
> >
> > My understanding is that "sweet lard" refers to the fat found around the
> > adrenal glands, best for baking. susan, Rachel's mother
>
> My sweet lard?
>
> ==
>
> I didn't know you could sing ...
>
>
>
> --
> http://www.helpforheroes.org.uk

As a matter of fact, I can't sing - but I'm trying. Mostly it was a low
effort pun. All I did was add a two letter word.

==

I got it <g>



--
http://www.helpforheroes.org.uk

"dsi1" > wrote in message
...
> On Saturday, October 21, 2017 at 7:13:56 AM UTC-10,
> wrote:
>> On Saturday, April 4, 2009 at 5:57:02 PM UTC-4, maxine in ri wrote:
>> > I was scanning through a Chinese cookbook on line and one of the
>> > ingredients I never heard of was Sweet Lard.
>> >
>> > What is it? Is it still sold today? What would be a tolerable
>> > substitute for a vegetarian dish?
>> >
>> > maxine in ri
>>
>>
>> My understanding is that "sweet lard" refers to the fat found around the
>> adrenal glands, best for baking. susan, Rachel's mother
>
> My sweet lard?

I really wanna see you!

In article >,
says...
>
> On Saturday, April 4, 2009 at 5:57:02 PM UTC-4, maxine in ri wrote:
> > I was scanning through a Chinese cookbook on line and one of the
> > ingredients I never heard of was Sweet Lard.
> >
> > What is it? Is it still sold today? What would be a tolerable
> > substitute for a vegetarian dish?
> >
> > maxine in ri
>
>
> My understanding is that "sweet lard" refers to the fat found around the adrenal glands, best for baking. susan, Rachel's mother

That's suet, a hard white fat.

Lard is pig fat, rendered by boiling it up in water then allowed to
cool. The clean white fat sets on top, to be taken off. Any bits of
gristle are left in the water below.

In UK suet and lard are both available in supermarkets. I make suet
pastry with suet, and pie pastry with lard and butter.

Janet UK