"We press on toward the goal for the prize of the upward call of God in Christ Jesus."
Tuesday, March 8, 2011
I found a VERY interesting article from Food & Wine magazine on Lard, the rejected fat. I just want to know, though.....do any of you use it? Would you after reading this article? I have looked for it in my grocery store, and can only find the partially hydrogenated kind. Once I tried rendering it myself, but my pot is not heavy enough, and overheated it much too quickly. I ended up with smoky, pork-flavored grease, and some delicious pork cracklings. Too bad. :(