chilled salads and 2 piping hot dishes. We gobbled up our salads as quickly as we could. Sadly, about a quarter of my romaine was rusty red. The bacon was excellent; very smoky with all the fat rendered out. The generous amount of...

, which as presented didn’t sem overly hot, I may have completely blown out my capsaicin receptors, and rendered myself unreliable on the judgement of the spiciness of the dishes that followed. But to my thinking,...

heresy: Crisco for butter or lard. ugh

. The stuffed chiles are then dusted with flour so the batter will stick, dipped into the batter and then fried, usually in enough oil to cover the chiles about half way. Well, actually lard is the traditional fat for frying...

. A cleaner-tasting, less greasy mechado made with brisket instead of larded beef. Binagoongan livened with the addition of sambal oelek and a not excessive amount of corn and olive oils. The sweetness and tartness of dinuguan...

My mother was, and indeed still is the most estimable of mothers and a fine cook to boot. She (despite being welsh and therefore having all genetic disposition to not eating lard removed ) is an expert at Bengali cooking ( having...

of chicken skin with some onions leftover after rendering out the chicken fat – definitely good eats but bad for the heart

" does not render pasta that tastes like the sea.

This is the recipe that I typically use. 2-2 1/2 cups flour 1/2 tsp salt 1/4 cup sugar 2 1/2 tsp baking powder 2 tbl vegetable shortening (original recipe called for lard) 3/4 cup warm water oil for frying Combine flour, salt, sugar

've given up olive oil – I only cook in local lard now." "I only eat food grown within one mile of my front yard. I’ve lost eighty-five pounds." 7) The Healthy Food Snob "No meat, and you know what, I don’t even...

wine salt, pepper, garlic powder to taste Louisiana Hot Sauce hog lard (cooking oil can be substituted) Split the tough skin-like muscle that surrounds each “oyster.” (use a sharp knife) You can also remove the...

, leaving the cooking liquid behind. Then she cranks up the heat and reduces the liquid into a syrup apparently composed of pure rendered pork and chicken fat mixed with completely caramelized soy sauce and garlic bits. She then...

pie from scratch. The filling was a combination of local Jonagolds and Northern Spy apples, and I made my own crust! Half-butter, half-lard—it was soooo flaky! Even with my mistakes (I forgot to dot the filling with butter...