Radio days
The podcast of my appearance on Tom Douglas’s Seattle Kitchen is now online:
link (MP3)
The topic was fats and oils. I explained how to render lard. I have also explained how to do so on this blog and in the newspaper. I’m not sure I’ve convinced one single person, but I will press on.
Comment by Cam
Hey, you convinced me. Well, it took your articles and my husband’s nostalgia and the freaky deliciousness of fresh tortillas, but I’m growing to love lard. And when I think of all the transfatty acids I’ve ingested, it looks downright healthy. Almost.
I still hold, though, that the most fun way to render lard is with the solar oven. I’m in Seattle, so what the heck — drop me a line if you want to borrow our solar oven for a week or two.
Posted on June 24, 2007 at 10:47 am
Comment by Andrew Feldstein
You, along with another website, convinced me. I bought some free range leaf lard, but it molded in the fridge before my wife threw it out*, so I’ll have to get some more and try again later.
Posted on June 25, 2007 at 6:14 am
Comment by Andrew
I rendered my own leaf lard thanks to you. I would have rendered my own duck fat too if it wasn’t so easy to buy at University Seafood and Poultry.
Posted on June 25, 2007 at 11:31 am
Comment by mamster
You are all making me kvell.
Posted on June 25, 2007 at 11:41 am
Comment by chris
Do you think you can use the University Seafood and Poultry rendered duck fat to make pie crusts? If the pork fat is not too porky, is the duck fat not too, uh, ducky? Or is it the wrong consistency (or price)?
Just curious,
Chris
Posted on June 27, 2007 at 4:08 pm
Comment by mamster
I think it would probably work great. Give it a try.
Posted on June 27, 2007 at 6:59 pm