<story><title>Who Killed Lard? (2012)</title><url>https://www.npr.org/sections/money/2012/02/03/146356117/who-killed-lard</url></story><parent_chain><item><author>jperras</author><text>Whenever I cook bacon, I always cook it in the oven. In addition to keeping things relatively clean (as opposed to cooking on the stove top), it also makes collecting the rendered pork fat much easier – you just tip the baking sheet and trickle into whatever container you use.&lt;p&gt;In this way I accumulate lard with a mild smoke flavour and I use it for a variety of other things. It&amp;#x27;s not enough to deep fry of course, but it&amp;#x27;s enough to use a few spoonfuls here and there to add some flavoured fats that I would not be able to otherwise.</text></item><item><author>pjungwir</author><text>That&amp;#x27;s funny, just the other day I needed some lard for a paté. I called around without luck and eventually bought suet from a specialty butcher and left it in the crock pot on low overnight.&lt;p&gt;Then I needed another half-pound and tried calling up the butcher at our local grocery store. He said he could set aside some suet for me, and I picked it up later that day. It was less than a dollar a pound. He said as long as I called in the morning he should have some for me, but otherwise they just tossed it.&lt;p&gt;When I was Googling for how to render lard, the recipe I landed on had a long story about how it was Canadian canola farmers who killed lard. I guess it&amp;#x27;s always nice having someone to blame. :-)&lt;p&gt;Anyway I&amp;#x27;m saving the paté for Sunday, so I can&amp;#x27;t yet tell you how it turned out. :-)</text></item></parent_chain><comment><author>HeyLaughingBoy</author><text>I usually have a jar of bacon lard in the fridge mainly because i love to fry hot dogs in it. For other things (mainly pastry crusts), I&amp;#x27;ve never had trouble finding lard in 1-lb blocks at the supermarket.</text></comment>
<story><title>Who Killed Lard? (2012)</title><url>https://www.npr.org/sections/money/2012/02/03/146356117/who-killed-lard</url></story><parent_chain><item><author>jperras</author><text>Whenever I cook bacon, I always cook it in the oven. In addition to keeping things relatively clean (as opposed to cooking on the stove top), it also makes collecting the rendered pork fat much easier – you just tip the baking sheet and trickle into whatever container you use.&lt;p&gt;In this way I accumulate lard with a mild smoke flavour and I use it for a variety of other things. It&amp;#x27;s not enough to deep fry of course, but it&amp;#x27;s enough to use a few spoonfuls here and there to add some flavoured fats that I would not be able to otherwise.</text></item><item><author>pjungwir</author><text>That&amp;#x27;s funny, just the other day I needed some lard for a paté. I called around without luck and eventually bought suet from a specialty butcher and left it in the crock pot on low overnight.&lt;p&gt;Then I needed another half-pound and tried calling up the butcher at our local grocery store. He said he could set aside some suet for me, and I picked it up later that day. It was less than a dollar a pound. He said as long as I called in the morning he should have some for me, but otherwise they just tossed it.&lt;p&gt;When I was Googling for how to render lard, the recipe I landed on had a long story about how it was Canadian canola farmers who killed lard. I guess it&amp;#x27;s always nice having someone to blame. :-)&lt;p&gt;Anyway I&amp;#x27;m saving the paté for Sunday, so I can&amp;#x27;t yet tell you how it turned out. :-)</text></item></parent_chain><comment><author>potta_coffee</author><text>I do the same and I cook anything that requires grease or oil with my saved up bacon fat - eggs, pancakes, etc. It&amp;#x27;s wonderful. I&amp;#x27;ve even used my bacon fat in chocolate chip cookies - amazing.</text></comment>