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From: ariels@orca.UUCP (Ariel Shattan)
Newsgroups: net.cooks
Subject: Re: Re: We can change the world! (what is lard)
Message-ID: <1818@orca.UUCP>
Date: Sat, 12-Oct-85 11:37:21 EDT
Article-I.D.: orca.1818
Posted: Sat Oct 12 11:37:21 1985
Date-Received: Mon, 14-Oct-85 05:28:16 EDT
References: <279@weitek.UUCP> <24@calma.uucp> <461@ttrdc.UUCP> <1561@bbncca.ARPA> <785@terak.UUCP>
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> > 
> > 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

When ingredients' lists say "lard" they mean pig fat.  When they mean
beef fat they say "beef fat."   I've seen ingredients' lists that say
things like "vegetable and/or animal shortening (hygrogenated soybean
oil, cottonseed oil, lard, and/or beef fat)."  Keebler generally uses
beef fat and Nabisco generally uses lard when they says "animal
shortening."  I generally stick with Sunshine (all vegetable shortening) 
or Pepperidge Farms (veg. shortening and *butter*) when I haven't got 
time to make my own (butter).