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2:13 pm
February 10, 2009
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Moderation!
As I was told almost daily growing up, "Variety is good, too much of anything can be bad, and most anything food-wise in moderation is fine."
6:14 pm
May 18, 2010
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"Those of us with some age on us remember when bacon was bad, then good
for us; eggs the same. Also just about every product we grew up with
has been variously good and bad through the years depending upon the
latest research."
Pete I couldn't agree with you more.
10:28 pm
November 4, 2009
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If you want the story of how everyone became brainwashed to think lard is bad, see:
http://www.westonaprice.org/mo…..risco.html
8:41 am
August 30, 2008
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It is hard to imagine going back to using crisco, etc. I am sad to think how much bacon grease I use to throw away rather than use to scramble eggs… using MARGERINE instead of butter or bacon grease. Everything tastes better, so much less waste or expense ( I still say keep looking for cheaper leaf lard- I have found 2 butchers with their own kill floor, one of them is local and one I do have to drive about 75 miles for, once a year.) It is so satisfying, to me, to know how to do all of this myself.
1:38 pm
April 12, 2010
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I was wondering, what's the difference between lard and suet, and what is tallow? Also, what do you use each one for?
2:06 pm
October 17, 2008
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Lard is rendered pig fat. Tallow is rendered beef fat. Suet is beef fat.
I use lard for everything! Tallow I use especially for deep frying (that's what McD's used for their fries until the late 80's/early 90's), it's adds a great flavor….and for soaping!
2:24 pm
March 9, 2011
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My grandma saved chicken fat and rendered it down like lard. It made the best pie crusts, and she had the blue ribbons to prove it. Delicious spread on rye toast instead of butter. She used it for all sorts of things.
When I lived in New Jersey, I was delighted to find it in some Jewish delis, sold as schmalz. It was like old home week!
3:20 pm
April 12, 2010
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I've called around and can't find any butchers here that have fat. Actually, one said, 'We have pig fat, lard is something different, we don't have that.' 
I was so confused after that. So, should I be asking for pig fat? Also, if Tallow is for frying, should I be looking for beef fat instead, because I'd probably use it for frying more than anything. I don't know what I'm doing.
4:05 pm
December 14, 2010
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Heather , Lard is the fat/grease that cooks out of pig fat. The liquid fat that you skim off a pork roast is lard. Lard is a finished product.
Tallow is the fat/grease that is cooked out of beef and sheep fat. When you skim fat from a beef or lamb roast you are getting tallow. Tallow is a finished product.
Animal fats have different flavors depending upon the species of critter it comes from. The fats also have different mouth feel. Just as butter will melt on your tongue in a pleasing way. Tallow is harder and melts at a higher temperature than butter or lard. Cold tallow will seem to coat your mouth and will feel different to your tongue.
The wonderful crispy that you can pick off a roast fresh from the oven is the finest taste test for fats that you can get.
5:01 pm
October 17, 2008
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Heather, not sure where you are in Michigan, but find a meat processor (they're the people that (sometimes) butcher then process the meat (beef, pigs, deer) into packages for people –look in the phone book yellow pages. They'll have fat. Tell them you're wanting fat to make INTO lard or tallow, they SHOULD know what you're talking about.
5:56 pm
April 12, 2010
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Thanks everyone. I tried the yellow pages online to find butchers, I found one with beef fat so far. It sounds like, from what I'm reading, that tallow is for frying and lard is for baking? Is that right? Or does it matter?
5:59 pm
August 30, 2008
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I drive once a year up to Berthal Packing in Frankenmuth to buy 30 lbs of pig fat. I call ahead and they have it all ground and ready for me. Great price and good fat. I don't know where you live, Heather, but that is one option… bring a cooler and make a day of it in Frankenmuth!
8:33 pm
April 12, 2010
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I love Frankenmuth! That place I called that said they had pig fat, the woman was wrong. :( But you can make a whole day out of Frankenmuth and come home with pig fat! We're just south of Detroit, so It's a couple of hours from us, but I love a nice long drive.
8:46 pm
August 30, 2008
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Heather, are you in the Monroe area? The meat processing place near me sells lard all ready processed, in block shaped packages… a buck a pound. McAulliff's Meat Market, Addison, Mi. That might be a shorter drive for you. They process their own meat and it is fantastic and so much cheaper than the store. Like 2.49 a pound for N.Y Strip if you buy it by the slab and have them cut it. They make all their own sausages, too. Many kinds!
10:28 am
April 12, 2010
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I'm downriver, Monroe is about 1/2 an hour away, and I'm probably 45 min. from Ann Arbor, 1 1/2 hours to Jackson, 10 minutes from Detroit. Those are our 'big' cities that we go to occasionally. Well, not so much Detroit anymore except for shows on occasion. I've never heard of Addison, but I've been known to drive quite a ways for things just as an excuse for a ride in the country. We got our meat last time from Raisin River Farms, 1/4 cow, and I drove an hour and a half each way! lol It was a nice drive. That's a crazy cheap price on that steak, though!
10:43 am
August 30, 2008
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McAulliffes is in the country, inside of the area where 127 S and 223 split. If you have Facebook, you can find them here…
http://www.facebook.com/profil…..0857360407
They post their weekly sales in the 'Notes' section. Summer and Winter prices may be a little different from each other, but always a good deal for good meat.
9580 Briggs Hwy
Addison, MI 49220
517-547-6706
If you do decide to go there, you can call ahead and they will put an order together for you, if you like. (Although, I always like to look and see all the neat things they have!)
(Now this week, the NYS. steak was not as cheap- $3.99 a lb… but still, not bad.)
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