Recipes

[Q-Checker]

@Pink123 The word from an MOT is is that bacon fat is not "schmaltz"; chicken fat is. 

[gardenman]

I used to use lard for my pie crusts, but then the locally available lard started varying wildly in quality. Some would be like bricks of lead, while another batch would be quite soft and almost watery. There was no consistency from batch to batch. I may have to pick up some more and try it again. It made great pie crusts. I just got annoyed at the inconsistency of it.

[Sunshine Kate]

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@drizzellla wrote:

I found a recipe for refried beans. I thought a would give it a try.

One ingredient was lard. It calls for 1/2 of a cup. I have never seen lard at the grocery store. BUT must admit I never looked for it before.

Looked for substitutes in case I don't find lard at the grocery store. The first suggestion that I read was butter.  I was thinking would mixing bacon grease with butter give it an added boost? Or would that be too much?

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I don't use lard a lot, but my local Walmart sells it and local grocery store.  

You may have to ask the store manager what aisle it's on.  Not a huge container so can be a bit hard to see.

[Still Raining]

Lard, which is a pork product, is absolutely essential to refried beans.  That is where the flavor comes from.  Maybe not so healthy.....

Also make sure to start with dry beans.  The canned stuff is terrible.  Save some the water to use when you mash them.