Quoting Ruth Hanschka to Michael Loo <=-

Baked goods require butter.

Lard works sometimes.

Good old saturated fat.

Lard gets a bum rap.

1 tb of butter contains 7.5 grams of saturated fat, 3 g
monounsaturated fat and .05 grams of omega-3 fatty acids.

1 tb of lard has just 5 g of saturated fat, 5.7 g healthy
monounsaturated fat and .12 g good-for-you Omega-3.

Some things taste better with butter, like cakes and cookies; others
are better with lard including pie pastry. Every kitchen should have
both along with liquid vegetable oils, particularly olive and canola.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lobster Pot Pie
Categories: Lobster, Pies, Ham, Dairy
Yield: 6 Servings

6 tb Butter
1 c Onions; chopped
1/2 c Celery; chopped
Salt
Freshly ground white pepper
6 tb Flour
3 c Seafood or chicken stock
1 c Milk
2 c Diced potatoes; blanched
1 c Diced carrots; blanched
1 c Sweet peas
1 c Baked ham; diced
1 lb Lobster meat; cooked, diced
3/4 c Water
1/2 Recipe savory pie crust
Rolled out to fit pan
BASIC SAVORY PIE CRUST:
3 1/4 c Flour
1 ts Salt
1 1/2 c Very cold lard
4 tb Ice water

Savory Pie Crust: Combine the flour and salt in a bowl. Add the
lard and work it in with your hands until the mixture resembles
coarse crumbs. Add the water, 1 tablespoon at a time, working it
in with your hands. Add only as much as you need to make a smooth
ball of dough. Wrap it in plastic wrap and refrigerate for at
least 30 minutes. Remove the dough from the refrigerator and place
it on a lightly floured surface. For 2 crusts, cut the dough in
two and put the second half back in the refrigerator.

For each crust, roll the dough out on the floured surface into a
square about 14 inches in diameter and 1/8-inch thick. Gently fold
the square of dough in half and then in half again so that you can
lift it without tearing it, and unfold into a square baking pan.
Fill and proceed as directed in the recipe. Yield: 2 pie crusts

Preheat the oven to 375 degrees F. Grease a rectangular glass baking
dish. In a large saute pan, melt the butter. Add the onions and
celery and saute for 2 minutes. Season with salt and pepper. Stir in
the flour and cook for about 3 to 4 minutes for a blond roux. Stir in
the stock and bring the liquid up to a boil. Reduce to a simmer and
continue to cook for 8 to 10 minutes, or until the sauce starts to
thicken. Stir in the milk and continue to cook for 4 minutes. Season
with salt and pepper. Remove from the heat. Stir in the potatoes,
carrots, peas, ham and lobster. Season with salt and pepper. Mix the
filling thoroughly. If the filling is too thick, add a little water
to thin out the filling.

Pour the filling into the prepared pan. Place the crust on top of
the filling. Carefully tuck the overlapping crust into the pan,
forming a thick edge. Crimp the edges of the pan and place on a
baking sheet. Using a sharp knife and make several slits in the
top of the crust. Place the dish in the oven and bake for about 25
to 30 minutes or until the crust is golden brown and crispy.
Remove from the oven and cool for 5 minutes before serving.

Recipe by: Emeril Lagasse
From: Suechef

MMMMM

Cheers

Jim


... Do not mention the words lard or pig fat out loud. Just serve it.

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Lard works sometimes.

Good old saturated fat.

Lard gets a bum rap.

1 tb of butter contains 7.5 grams of saturated fat, 3 g
monounsaturated fat and .05 grams of omega-3 fatty acids.

1 tb of lard has just 5 g of saturated fat, 5.7 g healthy
monounsaturated fat and .12 g good-for-you Omega-3.

Some things taste better with butter, like cakes and cookies;

others

are better with lard including pie pastry. Every kitchen should

have

both along with liquid vegetable oils, particularly olive and

canola.

No arguments from me. I have a hard time finding lard.
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Quoting Ruth Hanschka to Jim Weller <=-

Lard works sometimes.

Good old saturated fat.

Lard gets a bum rap.

No arguments from me.

Ah, I misunderstood your comment.

I have a hard time finding lard.

At my store it's found in the baking goods aisle, unrefrigerated and
far from the butter and margarine. So is the Crisco.

This next thing is another one of the new recipes recently downloaded
and formatted ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Espetinhos De Queijo De Coalho
Categories: Latin Amer, Cheese, Grill
Servings: 4

12 oz skewered Brazilian queijo de
coalho, separated into
individual sticks
Dried oregano,
extra-virgin olive oil mixed
with finely minced garlic
and/or aioli

Grilled Brazilian Cheese Skewers

A popular snack in Brazil, these grilled skewered cheese sticks are
easy to make and even easier to eat (maybe a little too easy).

Use a type of cheese that holds its shape even as it softens in the
heat of a grill, yielding a golden-brown and crispy exterior and a
near-molten interior, queijo coalho. If you can't find the real
deal, you can improvise using more commonly available ingredients,
such as halloumi or bread cheese.

Moving the skewers around once they're free from the grill grate
maximizes browning.

Cover grill, and allow to preheat for 5 minutes. Clean and oil the
grilling grate.

Arrange skewers on grate over coals and cook until browned on first
side, about 3 minutes. (Timing will vary depending on the heat of
the grill and the distance of the skewers from the heat source.) Try
not to move the skewers too soon, or they can stick and tear; if
they remain stuck in spots when you try to move them, slide a thin
metal object down between the grill grates and gently lift from
below to free them. Once skewers are free, move them around to
ensure the cheese doesn't sink too far between the grill grates.

Turn skewers and repeat on opposite side. Serve while hot, dressing
with oregano, olive oil/garlic mixture, and/or aioli as desired.

Daniel Gritzer in Serious Eats

MMMMM-------------------------------------------------

Cheers

Jim


... Lard adds a meaty boost to dishes that don't have any actual meat

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Lard gets a bum rap.

No arguments from me.

Ah, I misunderstood your comment.

I have a hard time finding lard.

At my store it's found in the baking goods aisle, unrefrigerated

and

far from the butter and margarine. So is the Crisco.

Here I have to hunt three or four stores to find it at all. Too many 10-percenters in the vicinity.

This next thing is another one of the new recipes recently

downloaded

and formatted ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Espetinhos De Queijo De Coalho

I'd eat that!
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Quoting Ruth Hanschka to Jim Weller <=-

lard.

Here I have to hunt three or four stores to find it at all. Too
many 10-percenters in the vicinity.

What's a 10-percenter?

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Dan Jiao - Egg Dumplings
Categories: Chinese, Holiday, Egg, Dumplings, Pork
Servings: 10

5 lg eggs
8 oz ground pork (or chicken)
2 TB Shaoxing wine
2 TB light soy sauce
1/2 ts sesame oil
1/4 ts ground white pepper
2 TB water
2 TB minced scallion
1 ts minced ginger, plus one
additional thin slice of
ginger
vegetable oil

In a large bowl, beat 5 eggs for a good 2 minutes. Set aside next to
the stove.

In a separate bowl, mix the ground meat with the Shaoxing wine,
light soy sauce, sesame oil, ground white pepper, water, minced
scallion, and minced ginger. Whip everything in one direction for at
least 3 minutes, until the filling is well combined and starts to
take on a sticky texture. Set aside along with the egg.

Pour a small amount of oil in a bowl, and grab a pastry brush. Set
it alongside the egg and meat filling so everything is easily within
reach. Now, turn your stove on to medium heat. Hold the ladle over
the open flame (if you have an electric stove, it will be tricky to
maintain even heat).

With the help of a pair of chopsticks, rub the ginger inside the
ladle all over using quick motions for a good two minutes or so.
This step treats the ladle, so the egg will not stick to it. I'm not
sure why it works, but it does! If the egg still sticks to the
ladle, repeat this process one more time.

Once the ladle has been treated, brush the inside with some oil,
pouring any excess oil back into the bowl. Add 1 tablespoon of the
egg mixture, and immediately turn the ladle in a circular motion to
spread the egg mixture into a circle about 3 inches in diameter. Add
1 teaspoon of the meat filling.

And use the chopsticks to ease the other half of the circle off of
the ladle, folding it over to create a half moon shape. Gently tap
the edges closed so the inner raw egg seals the dumpling shut.
That's one! Repeat until you've used up all your egg and meat
filling.

Reminder that at this step, the egg dumplings are not fully cooked.
You will need to cook these Chinese egg dumplings further in a soup,
or you can steam them for 5 minutes.

This recipe makes 3 dozen (10 servings of three dumplings each).

From: Https://Thewoksoflife.Com

MMMMM-------------------------------------------------

Cheers

Jim


... Red usually means "caution". Or "beef", if it's a bullion cube

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lard.

Here I have to hunt three or four stores to find it at all. Too
many 10-percenters in the vicinity.

What's a 10-percenter?

Upper 10% of US incomes, with the associated attitudes and prejudices.
Lots of 1% types too, not that I know many of them personally. The
weird sighting of the week a while back was a Maserati parked at the
grocery store; it was a four-door with a child car seat in the back.
(????)
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