Any Home Bakers Here?

[N F C]

https://www.amazon.com/dp/B00576ARAA/?tag=backy-20
View attachment 1959872
Get it by Monday if you order in the next few hours. You know that you need it!

But if I had that pie tin, there wouldn't be a good excuse to bake TWO pies

 

[BullChick]

I wish I hadn’t paid bills before seeing it.

 

[igorsMistress]

My mother used margarine in every cookie recipe. I never use anything but real butter. We are both known for our cookies, but neither of us made molasses cookies or the kind of ginger snaps written of in this thread. So, without answering specifically about the molasses cookie, I would say it's personal preference. I personally think real butter makes better cookies. But that's just MHO.

Agreed

This is very good information!

I do not have recipes that call for lard in my recipe collection but I do have a lard cooking book. I should get that out and try more of the recipes.

I did find this:

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Featured snippet from the web
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To help you out, here are some common lard measurements that account for the extra fat needed.

1. For 1/2 cup of lard: Use 1/2 cup plus 2 tablespoons of butter.
2. For 1/4 cup of lard: Use 1/4 cup plus 1 tablespoon of butter.

Mar 18, 2019

Thanks Ron!

https://www.amazon.com/dp/B00576ARAA/?tag=backy-20
View attachment 1959872
Get it by Monday if you order in the next few hours. You know that you need it!

Oooo

 

[Sequel]

Lard...hmmmm. Have any of you used it lately? In my digging around websites and old cookbooks I read about how lovely your pie crusts turn out using lard. So I bought some and gave it a whirl. Can’t remember if the texture was flaky or not but I do remember the taste was terrible. I tried using it up just to grease bread pans and such, but it al ways left a nasty aftertaste. Not real strong but there under the surface it that makes any sense.

 

[rjohns39]

When I could get it from the Amish, it was fantastic, no after taste and made the same flavors Grandma made. I bought a tub from wally world and tossed it after first use. My current tub came from a Hispanic store. No English on the label and it's nearly as good as the Amish. Hopefully, in the next few weeks, I'll be rendering my own the way Grandma did, if I don't mess it up that should last me for quite a while.

Well, one of my failed broilers is in the oven (3 1/2 lbs bird). Doing a Garlic & herb roast, so we'll see how it turns out. I need the roasted carcass and bones to add to the turkey back, neck and feet for my thanksgiving stock. The kids say they are coming for Thanksgiving, so I'll have two turkeys. 1 that's deconstructed and slow cooked (1 year old BBW hen) and one store bought 14 week old Tom. My daughter looks at my home grown birds a bit cross eyed.

 

[jnicholes]

Well, I learned something interesting today about sardines. They share the same family as this fossil that I found. I guess this is an extinct ancestor of the sardine.



Maybe cavemen put it on their Pizza!

Little joke there.

 

[rjohns39]

That's a neat find.

 

[jnicholes]

That's a neat find.

Found it in Kemmerer Wyoming on August 12th. It's called a Knightia.

 

[igorsMistress]

Lard...hmmmm. Have any of you used it lately? In my digging around websites and old cookbooks I read about how lovely your pie crusts turn out using lard. So I bought some and gave it a whirl. Can’t remember if the texture was flaky or not but I do remember the taste was terrible. I tried using it up just to grease bread pans and such, but it al ways left a nasty aftertaste. Not real strong but there under the surface it that makes any sense.

Yes, I agree it's not great and leaves an undesirable taste. I do like it for my cast iron though.

 

[ronott1]

Lard...hmmmm. Have any of you used it lately? In my digging around websites and old cookbooks I read about how lovely your pie crusts turn out using lard. So I bought some and gave it a whirl. Can’t remember if the texture was flaky or not but I do remember the taste was terrible. I tried using it up just to grease bread pans and such, but it al ways left a nasty aftertaste. Not real strong but there under the surface it that makes any sense.

Try Armour premium lard. It is available here from walmart. Online you should be able to find leaf lard