Comments on: Spreading the Word of the Lard

By: Vivian

Vivian — Wed, 18 Apr 2012 23:52:09 +0000

Actually, Spanish Guy, in Canada our duram “A P flour” is equivalent to the strong, bread flour needed to bake such things in the US. For some reason in the US regular flour is softer, something about gluten content. Whatever one has to use, these little spirals are to die for!

By: Spanish Guy

Spanish Guy — Fri, 19 Nov 2010 05:09:42 +0000

It’s really nice to see recipes like this posted around. One suggestion, true ensaimadas use strong flour (bread flour) not all purpose flour…the texture and flavor come off very different…also no milk is used…though I suppose it won’t hurt…I should know…I’m from Spanish descent, my grandmother use to make them a lot…I remember her rendering the lard and all that good stuff back when..keep up the good work…buen apetito…

By: Maple Syrup Tarts | dinner with Julie

Maple Syrup Tarts | dinner with Julie — Sat, 03 Jul 2010 05:41:49 +0000

[...] by what was in the kitchen (yes, I’m still on that mission), which included pastry made with homemade lard in the freezer and maple syrup in the fridge. We also brought pretzels and experimental watermelon [...]

By: DebR

DebR — Tue, 27 Apr 2010 05:15:22 +0000

Hey Julie,

I’ve been dreaming about lard since your segment on the radio. Actually, had a few thoughts about commercial lard before that, but dismissed it because of the additives.

I’ve been enjoying the lard debate. I whole hog agree it’s the way to go.

I ordered 5 pounds of free range piggie fat, to pick up Friday. Sigh. I can hardly wait.

Blissfully in Hog Heaven
Many thanks

By: Evelyn in Canada

Evelyn in Canada — Wed, 24 Mar 2010 19:00:07 +0000

I just ordered some pork fat (ground) from the butcher and I’m very excited to try making lard. I’ve been cooking with it more and more because of it’s beautiful texture. My pork will come without the actual skin, but the butcher assures me that I will be left some crispy bacon bits at the end. I sure hope so!