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User Name Thread Name Subject Posted
Greyeyes BS: lard shortage! Hull9 influence suspected (52* d) RE: BS: lard shortage! Hull9 influence suspected 18 Nov 04


Eric the Red, Lardy Cake comes from Wiltshire, the Kingdom of the Pig, not geordie-land.

Lardy Cake

I have used vegetarian suet for years in Christmas pud and mince pies and I defy anyone to taste the difference. The fat in these items is to keep them moist, not to add flavour to dishes stuffed full of fruit, spice, booze & sugar; you simply can't taste it.

Fish & chips are best fried in beef fat because you CAN taste the difference. Pastry is best made (IMHO) with a mixture of butter and lard, for optimum flavour & crispness. Potatoes roasted in lard are the crispest by far, no matter what chefs may tell you about duck or goose fat.


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