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-   -   PING: Arri Melton Mowbray Pork Pie Recipe (https://www.foodbanter.com/preserving/394072-re-ping-arri-re.html)

Kitty[_3_] 21-02-2010 01:30 PM

PING: Arri Melton Mowbray Pork Pie Recipe
 
On Feb 16, 3:40*pm, Wayne Boatwright >
wrote:

>
> Raised Pastry
> 1 pound Plain flour
> ½ pound Leaf lard
> 1 teaspoon Salt
> 1 each Egg yolk
> ½ cup Rich milk


> * * * * * * * * * * *Wayne Boatwright


Sorry Wayne, here I am picking Nits again. LOL

I'm sure it's silly but what is Leaf Lard, a brand name? or something
different from regular lard?


Wilson[_3_] 21-02-2010 07:31 PM

PING: Arri Melton Mowbray Pork Pie Recipe
 
sometime in the recent past Kitty posted this:
> On Feb 16, 3:40 pm, Wayne Boatwright >
> wrote:
>
>> Raised Pastry
>> 1 pound Plain flour
>> ½ pound Leaf lard
>> 1 teaspoon Salt
>> 1 each Egg yolk
>> ½ cup Rich milk

>
>> Wayne Boatwright

>
> Sorry Wayne, here I am picking Nits again. LOL
>
> I'm sure it's silly but what is Leaf Lard, a brand name? or something
> different from regular lard?
>

http://www.epicurious.com/tools/food.../entry?id=3236
http://en.wikipedia.org/wiki/Lard

We used to get lard in a small bucket and I believe it was Maple Leaf brand
& correctly or not, we called it leaf lard. It was made from rendered pork fat.

A look at that above urls will specifically point to 'visceral fat' rendered
down. I will attest that any pork lard will make a much tastier pastry than
Crisco and such.

--
Wilson 44.69, -67.3

Kitty[_3_] 22-02-2010 03:36 PM

PING: Arri Melton Mowbray Pork Pie Recipe
 
On Feb 21, 2:31*pm, Wilson > wrote:
> sometime in the recent past Kitty posted this:
>
> > On Feb 16, 3:40 pm, Wayne Boatwright >
> > wrote:


>
> > I'm sure it's silly but what is Leaf Lard, a brand name? *or something
> > different from regular lard?

>
> http://www.epicurious.com/tools/food....org/wiki/Lard
>
> We used to get lard in a small bucket and I believe it was Maple Leaf brand
> & correctly or not, we called it leaf lard. It was made from rendered pork fat.
>
> A look at that above urls will specifically point to 'visceral fat' rendered
> down. I will attest that any pork lard will make a much tastier pastry than
> Crisco and such.
>


LOL that's what I would have thought, but sometimes differences in
speech can point to real differences in product too, so I thought I
better make sure. thanks so much. Kitty



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