The podcast of my appearance on Tom Douglas’s Seattle Kitchen is now online:
link (MP3)
The topic was fats and oils. I explained how to render lard. I have also explained how to do so on this blog and in the newspaper. I’m not sure I’ve convinced one single person, but I will press on.
Hey, you convinced me. Well, it took your articles and my husband’s nostalgia and the freaky deliciousness of fresh tortillas, but I’m growing to love lard. And when I think of all the transfatty acids I’ve ingested, it looks downright healthy. Almost.
I still hold, though, that the most fun way to render lard is with the solar oven. I’m in Seattle, so what the heck — drop me a line if you want to borrow our solar oven for a week or two.
You, along with another website, convinced me. I bought some free range leaf lard, but it molded in the fridge before my wife threw it out*, so I’ll have to get some more and try again later.
I rendered my own leaf lard thanks to you. I would have rendered my own duck fat too if it wasn’t so easy to buy at University Seafood and Poultry.
You are all making me kvell.
Do you think you can use the University Seafood and Poultry rendered duck fat to make pie crusts? If the pork fat is not too porky, is the duck fat not too, uh, ducky? Or is it the wrong consistency (or price)?
Just curious,
Chris
I think it would probably work great. Give it a try.