tag:blogger.com,1999:blog-929678509874574198.post5109756821340652528..comments2009-10-15T08:13:17.370-07:00Rosannahttp://www.blogger.com/profile/03031857072541508916noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-929678509874574198.post-55193133186034040142009-10-15T08:13:17.370-07:002009-10-15T08:13:17.370-07:00Huzzah for lard! As most people in the know will tell you the best flavor comes from the mixing of meat types. However, we can&#39;t all buy three different kinds of meat for one meal. Using lard as your saute fat offers a good depth of flavor for meat and meatless dishes alike, not to mention it avoids the whole smoke point oxidation problem. The same concept holds for breakfast cooked in the fat of last night&#39;s meat. For pies I prefer a blend of fats since lard doesn&#39;t always result in the structural integrity I desire for a good solid pie. Either way if you&#39;re using lard, you&#39;re eating good!justinahttp://www.blogger.com/profile/07348744871996194596noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-87039290849299417822009-10-15T05:51:32.706-07:002009-10-15T05:51:32.706-07:00You know I LOVE these beans. Can you guess what was served the first night of this 1849 conference I just threw? Scarlet Runners and Venison. Amazing. <br /><br />KenKen Albalahttp://www.blogger.com/profile/16379852662105383295noreply@blogger.com