North American Fruit Explorers mailing list at ibiblio

["loneroc" <loneroc@mwt.net>]

Ditto on the margarine.  My general principle when reading labels is to go for the product with the fewest ingredients.  Not counting added vitamins of course.

 

My only uses for lard are pie crusts and tamales. (Armadillo and possum fats were ones used in traditional, pre-Columbian tamales, by the way.)  I seem to recall that lard has less saturated fat than butter. I place bacon fat in a separate, luscious culinary category.  I've not found an oil pie crust recipe that I like.   I've also read that duck and goose fat have healthful properties unlike most animal fats, although I don't have access to them and I don't know if they'd serve in a crust recipe anyway.

 

Fruit is the primary source of fat in my diet: olive oil.  If I can make a product plug, Goya makes a nice, well rounded oil for the price.  I am not a fan of the grassy Northern Italian oils, so if your taste tend towards that you might not want to try the Goya.

 

Steve H. Lone Rock, WI USDA zone 3, historically....

 

PS:  My fruit is ripening about two weeks ahead of normal this year.  My Beurre Gifard pears (not hardy in Z3 except topworked on a hardy framework, folks) dropped pears last weekend.  The ones that were on the ground were repulsively pithy.  I picked 'em all, put 'em in the fridge and suspect that they'll go into the new cider press that I'm assembling this morning.  For nearly a grand, all told, it'll take a long time to recoup my costs.  (I chose the Happy Valley over the Correll because the Correll had a motorized grinder.  I never could get in touch with the Phoenix Foundry which I'm told makes an even better manual press.)  I suspect I'd have to live to a hundred and twenty to come out ahead financially on my grand fruit experiment anyway.  I rationalize it as an investment in my quality of life and the whole thing certainly makes more sense than "investing" in a Lexxxus.

----- Original Message -----

From: Jwlehman@aol.com

To: nafex@lists.ibiblio.org

Sent: Friday, August 04, 2006 9:28 PM

Subject: [NAFEX] Margerine & lard

In a message dated 8/4/2006 12:04:50 AM Eastern Daylight Time, redherring@tnaccess.com writes:

As someone who has always craved fatty foods, I never fell for the "Fat is bad for you" BS.  Seeing as it turns out that margerine actually contributes to heart
disease, I feel vindicated.    Donna

Hi Donna,

Your input brought a smile to my face. I wouldn't be a bit surprised that someday they will find that lard, even thought it is animal fat, has healthful properties. My Mother and Grandmothers used lard to cook with, both Grandmothers lived to 83 and Mother is still living at 94. 

Lard makes wonderful pie crust!

Jerry

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