Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/5/84; site terak.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!ihnp4!qantel!hplabs!hao!noao!terak!suze
From: suze@terak.UUCP (Suzanne Barnett)
Newsgroups: net.cooks
Subject: Re: Re: We can change the world!
Message-ID: <785@terak.UUCP>
Date: Tue, 8-Oct-85 12:00:12 EDT
Article-I.D.: terak.785
Posted: Tue Oct  8 12:00:12 1985
Date-Received: Sat, 12-Oct-85 21:20:05 EDT
References: <279@weitek.UUCP> <24@calma.uucp> <461@ttrdc.UUCP> <1561@bbncca.ARPA>
Distribution: net
Organization: Calcomp Display Products Division, Scottsdale, AZ, USA
Lines: 18

> 
> I was pretty put off.  I've never cooked with lard in my life, and I don't
> eat pig in anything any more unless I don't know about it.  More depressing
Lard does not necessarily come from pork. It can come from the
fat of any animal. If one likes GOOD tamales (they only come
in two varieties, GOOD and AWFUL, regardless of their type:
meat, green corn, etc.) they must be made with lard.
We generally use the can of grease saved from all broiling,
frying or roasting meats. It is generally a mix of beef and
pork lard.
-- 
Suzanne Barnett-Scott

uucp:	 ...{decvax,ihnp4,noao,savax,seismo}!terak!suze
phone:	 (602) 998-4800
us mail: CalComp/Sanders Display Products Division
	 (Formerly Terak Corporation)
	 14151 N 76th street, Scottsdale, AZ 85260