anyone still use shortening or lard to fry food in?????

[darkmatter]

Quote:
I use peanut oil for deep frying my Turkey and I cook Turkey several times a year, not just at Thanksgiving. I currently have a grease pot at the back of my stove made out of a jar with a lid that I cut a hole in. The lid is used to screw down and hold a coffee filter. After bacon frying (or other grease) I pour the hot oil from my cast iron skillet into the grease pot through the coffee filter. I have to replace the filter frequently, but the grease pot gives me flavored grease for a variety of cooking tasks. I am rather fond of deep fried Spam slices with pepper jack cheese on a sandwich. (Horrors!!!!! according to the Missus)

 

[arabianequine]

Quote:
I use peanut oil for deep frying my Turkey and I cook Turkey several times a year, not just at Thanksgiving. I currently have a grease pot at the back of my stove made out of a jar with a lid that I cut a hole in. The lid is used to screw down and hold a coffee filter. After bacon frying (or other grease) I pour the hot oil from my cast iron skillet into the grease pot through the coffee filter. I have to replace the filter frequently, but the grease pot gives me flavored grease for a variety of cooking tasks. I am rather fond of deep fried Spam slices with pepper jack cheese on a sandwich. (Horrors!!!!! according to the Missus)

I think that would make the spam worth eating.....I love pepper jack cheese. Just bought some last night. My husband likes frying beef summer sausage and the spam with cheese for a sandwich. I like those meats cold.

 

[Taylor]

Quote:
that is the truest statement i have ever seen, say it like it is!

 

[4 luv of eggs]

Spam! Yum!

I was craving it earlier this week and had to make myself a impromptu sandwich. I'm the only one who likes it. My dad introduced me to a lot of things that would be concidered strange today...dried whiting, thuringer lunchmeat, liverworst. On Sunday mornings, while mom was at church, sometimes he'd take salt pork, slice it, boil some salt out of it and fry it like bacon. It was wonderful. In the 60's there was little concern to what eating like that would do to you. He got me to try thuringer by telling me it was rhinoceros meat. It will alway be rhinoceros meat to me.

 

[Kim_NC]

Quote:
Amen! I think all this new GMO crap will kill us faster than gook old lard and bacon grease.
At least we know what we're putting in our bodies!

The only problem with eating the way our ancesters did is that we don't work the way they did!

DH says speak for yourself.....we do work like they did. *grin*

 

[Kim_NC]

Quote:
that is the truest statement i have ever seen, say it like it is!

Yeah, she'll probaly be 90+ years old when the lard or the bacon biscuit gets her too.

We have a bunch of pork fat frozen from the last 2 hogs we butchered. Can't wait to get it all rendered down to lard.

 

[Adorkable]

Although I don't make them too often I do use lard in my crock pot "re-fried beans without the re-frying"!
I also save all of my bacon grease and I use shortening in my biscuits.
I don't really use lard or shortening to fry anything. I try not to make fried foods too often, however I do like my eggs fried in bacon grease

 

[redhen]

When you guys save your bacon grease.. do you keep it in the fridge?? Wont it go bad/rancid if it stays on the counter??
I want to start saving mine too..

 

[chicksbestfriend]

I keep my bacon grease on the stove, doesnt last too long in this house to go racid, use it just as quickly as I get it! If you dont use your bacon grease up quickly, best to store it in the fridge. Shortening is the only thing I use when baking, wouldnt dream of using a cooking oil! Ugghh! Only use shortening to make southern fried chicken and pork chops, and the drippings make the best gravy. I use alot of peanut oil when I cook up veges for the Oriental fares, and mostly olive oil for all meats except pork. I baste all my fowl and poultry with olive oil when roasting, baking and smoking, it seals in all the juices and makes the skins nice and brown and crunchy! OMG, I am getting hungry just reading and thinking about all these greases, fats and oils! No Cholesterol problem here.

 

[Royd]

I keep some lard in the fridge, for seasoning my castiron...The problem with store bought products is that they are not pure... They've all been modified, to some degree, which is where the problem comes in, I believe.

America didn't turn into a butterball, by eating butter. It's all those fake foods, which do not exist in nature.