Wednesday, June 3, 2009

Phat as hell

Hooray for lard! It's back, it's trendy, it's delicious. I'm not gonna lie, when my mom makes pie crusts from lard it is the best thing ever. Way better than Crisco.

An excerpt on how to make your own:
you can make your own if you can get your hands on top-quality fat from a small producer—back, belly, or kidney fat will all work. Cut it into chunks and cook them very slowly over low heat until the fat seeps out and only crispy bits are left. Strain it and save the fat in the refrigerator almost indefinitely. Salt the cracklings and eat them as what Mexicans call chicharrones.

(Thanks to http://twitter.com/LAFoodie for linkage. I highly suggest following them. Their tweets entertain and enlighten all day long. Pic by Winston Smith.)

PS: My new favorite web site: FOOD PORN DAILY. Click, drool, repeat. A great place for meal inspirations. And fantasy. Gosh, I'm dying over here.

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