Any Home Bakers Here?

[N F C]

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.

Wonderful you'll have family home for Thanksgiving Bob!

The broiler you have with the garlic & herb sounds delicious.

 

[ValerieJ]

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.

that is good to know!

 

[Aria]

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

What does it do to our Arteries? Aria

 

[R2elk]

What does it do to our Arteries? Aria

Recent research indicates that lard is healthier for you than shortening.

I have never bought lard so cannot speak to a bad taste from it. We rendered our own lard. Fresh lard is excellent and I never noticed a bad taste from it. It does make for a nice flaky pie crust.

 

[Aria]

I have been reading a lot about Alaskan and Old Fashioned Sour
dough starter. Interesting. Most were made with Potato Water.
Ron and Penny reminded me...that perhaps it is good to have
two Sourdough Starters.....just in case. Ok perhaps I will. And
reading people give their SDS a name. Ok the one that Ron gave me will be Aria and if and when the new Old Fashioned Potato Water one will be Ruscello. I have had GREAT results with SDS Aria
that I am wondering ....????? Why do I need Potato Water Ruscello?

 

[pennyJo1960]

have not made a choice of lard or not

 

[ValerieJ]

Recent research indicates that lard is healthier for you than shortening.

I have never bought lard so cannot speak to a bad taste from it. We rendered our own lard. Fresh lard is excellent and I never noticed a bad taste from it. It does make for a nice flaky pie crust.

What cut do you render it from?

 

[igorsMistress]

What does it do to our Arteries? Aria

You only live once. I use bacon grease a lot for cooking eggs, lean meat and sometimes veggies.

 

[ValerieJ]

You only live once. I use bacon grease a lot for cooking eggs, lean meat and sometimes veggies.

I made bacon this morning to add to our eggs. That's a rarity around here since I don't particularly care for bacon. I liked the eggs cooked in the drippings, but the pieces of bacon, not so much. I know I'm the only person in the world who doesn't love bacon.

 

[N F C]

Recent research indicates that lard is healthier for you than shortening.

I have never bought lard so cannot speak to a bad taste from it. We rendered our own lard. Fresh lard is excellent and I never noticed a bad taste from it. It does make for a nice flaky pie crust.

My grandma only baked with lard, she would get it fresh from the butcher in their tiny town. She did all the baking for their schools and everyone loved her stuff.

eta: Grandma lived to age 92