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PRAISE THE LARD ...

I don't eat meat anymore, but as a kid I well remember the jar of rendered fat in the larder, my nan made it. Used to love bread and dripping with the brown jelly, omg yum yum yum. Homemade bread too, door stops of it, used to have it with extra salt too.
 
I can't recall if it was lard or beef dripping but one of them give off a disgusting smell when warming up in the pan and brings back some 'not so pleasant' childhood memories :(
 
Hi, :)

Now I am going to get into trouble again. !

These days Lard and Butter are a product of bad fat and chemicals processed in machines, all of which where invented by mad scientist and chemist. Also unhealthy.

I remember real milk, not the white water we have now have, luckily we can make our own bread. However lard where does that come from.

Sorry for being a boar (spelt bore wrong again,never mind can always turn it into Lard).

Roy. :)


Roy.
 
izzzi said:
I remember real milk, not the white water we have now have, luckily we can make our own bread. However lard where does that come from.
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It's rendered pig fat Roy.
 
borofergie said:
Look what happened to Canola (rape seed) oil over the same period (blue line), butter is the brown line, olive oil is the red line:
Canola+oil+consumption.jpg



So during the obesity epidemic, vegetable oil consumption has increased very significantly, while animal fat consumption has declined.

Anyone see the smoke coming out of that gun?
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Are you colour blind lad??? There is no brown line, it's a green line for butter :)

anyroad... it's blatantly obvious from the evidence that the obesity epidemic started after the switch to the low-fat all animal fats are bad paradigm... yet they still won't accept that their sacred dogma is lethally wrong...
 
lucylocket61 said:
I dont want to be a wet blanket, but industrially produced lard is hydrogenated - making it as harmful as margarine is.

http://en.wikipedia.org/wiki/Lard scroll down for the paragraphs on how they make supermarket lard :sick:

Anyone know of a source of naturally made lard and dripping which uses a mail order service?
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No, you're not being a wet blanket lucy, that's a very good point. What my generation called 'lard' and what the younger generation 'know as lard' are two entirely different things. And I think that's why the medics feel the need to warn us against 'fats' now. It's not really the fat they're warning against, its the production methods, the refinement and the added chemicals that they are warning agains. However, they can't come out and say that.

The fat I ate in my younger days was natural, it was there on, and through the meat and the meat wasn't processed or chemically enhanced like it is today. So the fat wasn't toxic and it was edible and tasty. Today's bacon as my children know it is NOT the bacon I ate as a child. There were no pools of white scum in the pan, the fat on the bacon went brown and crispy when fried or grilled and it enhanced the taste of the bacon.

Then there was what we called 'butcher's dripping' which used to be sold in little greaseproof paper type bags and all the local butchers rendered their own and sold it with their meat products. I've known many a family when I was a kid who just had bread and dripping for their tea and they didn't grow up any the worse for it - and they weren't hungry either.
 
Superchip said:
Well found GraceK ! I started back with beef dripping about 6 months ago and bacon (like boczek I assume ) fried in it is delightful, takes me back to the 60's when EVERYTHING was cooked properly, none of these endless c**p oils ( olive excluded ).

Eggs and bacon cooked in lard ( dripping) is the only way to start the day ! Wayhay !

Regards.........Superchip
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Boczek looks like a slab of streaky bacon but it's been cured (not that horrible salty, yukky fake smoky flavour), it's got a delicate taste to it and the fat, rather than feeling and tasting greasy when you eat it, just sort of moistens the meat content. We used to buy it in say a 2 or 3 inch slab and cut and slice it according to our needs at home. You eat it just as it is because it's cured, but you can also fry it gently or chop it in small pieces to add to soups or omelettes. I think Tesco and Morrisons now sell it on the deli counter. I enjoy it just sliced as it is, with a dollop of French mustard and a side plate of tomato and cucumber with sour cream, S&P. :D
 
I wouldn't buy or use commercial lard, but only because of the additives. I am eating a completely clean diet, with the only packaged thing being cheese, which I rarely eat anyway, then it's usually brie, feta or parmesan. I go out my way to not eat any additives, so fry in avocado oil, or rarely organic extra virgin olive oil. I would love to have time to render my own as bacon and eggs cooked in lard is second to none.

[edit to add] Who ever said that bacon today is not like bacon in times past is spot on. Bacon is another thing I very rarely eat, as it just isn't the same, and you have to wonder what that white stuff is that appears. Even the taste the difference and better quality bacon is just not the same as it used to be.
 
Defren said:
[edit to add] Who ever said that bacon today is not like bacon in times past is spot on. Bacon is another thing I very rarely eat, as it just isn't the same, and you have to wonder what that white stuff is that appears. Even the taste the difference and better quality bacon is just not the same as it used to be.
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You want to stick to dry cured bacon. Non of that gucky white residue or something shrinkage when you cook it.
 
Paul_c said:
Defren said:
[edit to add] Who ever said that bacon today is not like bacon in times past is spot on. Bacon is another thing I very rarely eat, as it just isn't the same, and you have to wonder what that white stuff is that appears. Even the taste the difference and better quality bacon is just not the same as it used to be.
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You want to stick to dry cured bacon. Non of that gucky white residue or something shrinkage when you cook it.
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Get your dry cured bacon (Boczek) from the Polish section of the deli counter at Morrisons!!! :D But make sure you leave some for me!

I think that gucky white residue on our standard bacon is saltpetre which they use to give it a pinker colour. Eeeewwww. :***:
 
the dry cured bacon I'm on about I get from the meat counter of Morrisons... and you have to cook it anyway. I shall be on the lookout for Boczek this afternoon... I'm sure I've seen it in there.

That's one of the benefits of having so many Poles etc. across over here. The supermarkets have taken notice and dedicated whole aisles to their local produce... plus we've got all these funky little shops opened up down in the side streets.
 
Unfortunately I live in a small village and the town where I shop is quite small too. We have and Asda which I wouldn't touch with someone else' bargepole (my daughter got food poisoning from a chicken from there some years ago) and Sainsbury's. I like Sainsbury's and considering it's only a small town branch has very good wet fish, deli and butchery departments. Friday is shopping day, so I shall look out for Boczek and dry cure when I am there today. My daughters always pick out the Aberdeen angus burgers for Friday tea, while I tend to go for a nice piece of rump or sirloin if I don't have fresh fish.

What ever that white stuff is Grace, it's foul and obviously not meant to be there, so I only eat bacon once in a blue moon and I really have to fancy it. However, quite often the thought of white sludge is enough to put me off and the dogs get it.
 
Paul_c said:
the dry cured bacon I'm on about I get from the meat counter of Morrisons... and you have to cook it anyway. I shall be on the lookout for Boczek this afternoon... I'm sure I've seen it in there.

That's one of the benefits of having so many Poles etc. across over here. The supermarkets have taken notice and dedicated whole aisles to their local produce... plus we've got all these funky little shops opened up down in the side streets.
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Our local Tesco has a Polish food section but it's very disappointing. There are things like packets of cheap soup mix, stock cubes and jars of gherkins and sauerkraut and bottles of carrot juice. It's basically what you can get on any other shelf but with the labels written in Polish. Nothing out of the ordinary. But if you want salamis and boczek, the Deli counter is the place to look for it. You're more likely to get authentic food from the quirky little shops. Unfortunately I don't have any of those where I live but my son lives near Manchester and he has a Jewish Deli just down the road - he loves his food - doesn't eat a lot but what he does eat - he makes sure is the real deal. He took me there a couple of months ago and wow ... I saw foods in there that I haven't seen for decades and thought nobody made or ate any more. Unfortunately though, I wasn't feeling well that day so I didn't stay long enough to take a good look around but it was like being transported back in time yet the shop was modern. So it's nice to know that some things haven't died out along with the older generation. It's amazing how different the shopping and food experience can be from one area to another. :)
 
After my last bloods, my cholesterol levels had gone up from 5.7 to 6.0 (no breakdown of lipids, sorry guys) so am I not eating enough animal fats, or have I got the balance wrong or what?

Ju
 
My husband wont eat a scrap of fat on his meat but after I have slow cooked lamb (from the local butchers and grass fed on local hills(the lamb not the butcher)) I separate the fat and he has it on toast .This is dripping NOT fat. :roll:
CAROL
 
carty said:
My husband wont eat a scrap of fat on his meat but after I have slow cooked lamb (from the local butchers and grass fed on local hills(the lamb not the butcher)) I separate the fat and he has it on toast .This is dripping NOT fat. :roll:
CAROL
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:lol: :lol: :lol: Grass fed butchers ... wonder what they taste like? ROFL

And yes, of course - it's dripping. It IS dripping. Everyone knows it's dripping not fat. :shh:
 
SweetHeart said:
After my last bloods, my cholesterol levels had gone up from 5.7 to 6.0 (no breakdown of lipids, sorry guys) so am I not eating enough animal fats, or have I got the balance wrong or what?

Ju
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You need to try and get the breakdown Ju, it's a bit meaningless without them.

It's not a question of how much fat you eat, but more a question of how many carbs.

Eating a low-carb diet will usually:
  1. Increase your good "HDL" cholesterol
  2. Decrease your triglycerides
  3. Improve the quality (if not quality) of your "bad" LDL cholesterol

There are other factors at play though (some of them genetic) that means that some people do poorly even on a low-carb diet.
 
Improve the quality (if not quality) of your "bad" LDL cholesterol
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There are other factors at play though (some of them genetic) that means that some people do poorly even on a low-carb diet.[/quote]

Which way round is that? :D

I was doing very well, not sure where I fell off the wagon. Despite the higher level, I do feel very well physically.

Ju
 
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